I am in the same boat. My grandfather would make Tomato Pudding a few times as it was something they had when he was little but no one ever got the recipe because it in itself is so obscure.

Michaels offers a service to order pre-carved jack-o-lanterns now so there’s all kinds of stupidity in the world. They do that and you’re lucky to be able to find carving kits in there (Target even has fancy extra nice tools you can get as an option now). One time they didn’t have any at Michaels and when I asked the…

Look, if you can’t trust in the advice of a mindfulness coach who invented a computer program to teach about emotions, who can you trust?

“The goal of having a mindful meal is to have fun and explore the food we eat.” This is not necessarily the time to try a new, exotic recipe the children of the house will hate, but instead consider what we appreciate about the foods in our everyday rotation.”

Yeah, I definitely was thinking “hot dog bun croutons” as I started reading. 

Particularly since the pasta pizza crust recipe I first tried was downloaded off Pillsbury.com a few years back. I think they have deep enough pockets to afford the lawyers who would contest this.

Probably from down state. ;-)

This. I live in Lakeview, ain’t happenin’ here, either.

Nah. Too many parasites, very dirty meat.

I live in the Bay Area. Its REALLY sad what has been happening in Oakland. I moved here 20+ years ago and Oakland was super scary even in the middle of the day. And then it slowly started to get cleaned up. It was actually pretty nice. Ever since the pandemic hit its just gone straight downhill. The abandoned cars is…

Maybe from an employee standpoint, but as a customer, on site meat slicing or fountain drink brand isn’t going to bring me into Subway.

Growing up in the Appalachian mountains, I was taught to eat what was killed. Snake is a white meat. It is fine. The last time I ate any was rattlesnake stew. 

This change is about as impactful as switching to on site sliced lumchmeat, in that it isn’t really very impactful at all.

These were EXCELLENT burgers, especially by McD’s standards. It’s a shame that the educational foci in the United States is so slanted and politically motivated that large swaths of this nation cannot understand the notion that 1/3 is more than 1/4 and these burgers were brought to an end.

A & W even made pains to clarify this when they offered 1/3 pounders:

Literally all they have to do is make an on-the-menu option to use the quarter pounder patties with all the rest of the Big Mac ingredients. They don’t even need a different bun. Every time they’ve done a “bigger” mac they’ve gone about it in the stupidest possible way - making some special intermediate size patty…

The problem with the Double Big Mac was that it highlighted the fact that McDonald’s beef doesn’t really taste all that great in large quantities. They did try 1/3 lb Angus/Sirloin Burgers long ago and they were pretty good, but I think they just quite advertising them and people forgot about them, then quality went…

I’m surprised you made no mention of the Angus Third-Pounders they had back in 2009-2013:

Sadly, we’re pretty light on Popeyes.  Our fried chicken game is weak and there’s not a single decent Chinese place in the whole state.