My partner has a severe gluten intolerance, and Jersey Mike’s is one of the very, very few fast food-ish places she can eat. She’s told me that it’s not just swapping out the bun—they change gloves, wipe surfaces, briefly pause other sandwiches to avoid cross contamination. It’s an effort that I know is super…

“Mike’s Way” depends on the location, to a degree, I think. I went to one near where I used to work and always got it Mike’s Way - there was oil and vinegar, but in an appropriate amount. It was a really good sandwich without being overpowering. But then I moved and ordered the exact same sandwich from a different…

I could go to the gas station and buy sub ingredients or find something close. Then let it sit in my car for a week. After that I can assemble a sub and it would be better than subway.

These are freakin’ great. They bake their rolls daily, and they slice their cold cuts to order. Absolutely yes to the cherry pepper relish.

When I was going to school I worked in a factory making window air conditioners at night. The work was hot and exhausting especially at night. I didn’t last long because I started to feel sick from lack of sleep.

We do have at least one answer:

I heard of this trick and did it a long time ago, but then I realized that without tasting it first you can’t verify and then realized the ones here aren’t bitter. 

I always leave the lid on until it’s nearly done anyway. It cooks faster that way.

Just use less water. It’ll make the pasta water starchier and help emulsify the sauce, which you should be finishing the pasta in anyway in most cases.

Well yeah and Big Macs never look like this:

I worked at Mickey D's in the 70's and the cheese danish was my go-to.  This Danish bears no resemblance to the one I enjoyed.  We didn't have microwaves then.  I SO enjoy a cheese danish and have been known to haunt the bakery selections in Newark (NJ) Airport when I'm there in hopes of finding the Ultimate Danish. …

Theirs is a shittier version of a Danish but it’s also a leavened dough which probably is also laminated. Danish dough is like an easier form of croissant, it often uses the Kougin Aman dough.

I love those, but the ones from Publix are the best!  Especially the maple ones.  I could eat a whole one in one sitting without a second thought, which my doctor is thoroughly opposed to, even if I take many sittings, or at all.

I have had them room temp and warmed they are delish either way.

I usually warm mine up, but just a little, I wouldn’t want it scalding hot.

What now? Danishes are a laminated dough not a batter. 

Here’s your article, people. I wonder why it took so long? Look at all these tributes. RIP, Mike.

I feel like in years to come, when the dust settles on this phenomenon of para-social relationships, there’ll be a LOT of psychological reports, and general cultural fallout from those males who transitioned into their 30s and older with only _this_ kind of experience in relationships (be they emotional or sexual -…

Agreed! It’s funny, I was just randomly on the Volvo site today and saw this beast: 462hp / 472tq. No idea it existed. Between this, the E63, the RS6, and the two Porsches  it seems like fast wagon fans suddenly have plenty of choices!

You might. Their ethos is to make more robust, larger and practical versions of VW products and also cheaper. Their take of ID4 pretty much fixes most of the problems with the car.