Shout-out to Peeps for making the jump to Christmas... Those candy cane Peeps are great in hot chocolate.

I have a 3:1 Earl Grey/Lapsang mix I love (inspired by the time I made Earl Grey over a campfire and it turned out deliciously smoky) so I'm confident pairing the two would work quite well! Get your bergamot and your smoke simultaneously. 

I’m a little bit in love with you right now... Are you pouring the glaze over whole sweet potatoes, slices...?

I’m bookmarking this place on GMaps immediately — thank you!! (I moved to Colorado not too long ago and I’m quite eager to explore whatever tasty food the state has to offer!)

I’ve made an annual tradition of calling customer service at Blue Bell Creamery and (politely) begging them to bring back key lime pie ice cream. They had it as a limited summer flavor a few times when I was a kid and it remains the best ice cream I’ve ever had: Perfectly tangy key lime ice cream (no artificial lime…

I’m rather  new to mixology — could you perchance recommend a brand, or at least a price-tier, of vodka for doing this with? Thank you v much!

I once used Bugles to scoop up guacamole after running out of corn chips, and hoo boy was the result indulgent

This is, indeed, the correct answer. (Esp. that choriqueso torta, oh lordy...)

My hot take: Tortas Frontera at O’Hare isn’t just good airport food, it’s good food, period. I’m craving the Choriqueso Torta right now. The little container of tomatillo salsa that comes with really makes it.

Our local Target has a sign saying they’re not currently stocking Pokemon, MLB and ... something else, I wanna say? cards for the safety of their associates. I wonder if they were having similar incidents.

Well, I can’t agree with him about Holst, but he was clearly a gentlekitty of culture otherwise!

Ah, I’m so sorry to hear that. I lost one of my own cats a year ago yesterday — Mulder, whom the rescue told us was 2-ish but the vet suspected was at least 15. We only had two years with him, and he was an absolute weirdo, but I still miss that little snuggle-goblin. He got cancer and it progressed quite rapidly.…

Same! Just a little splash works wonders to highlight a tomato sauce’s umami flavors (especially important when you’re working with canned whole tomatoes, as I so often am).

I just don’t like the flavor of mustard seeds, or “mustardy” flavors in general. That sharp, bitter heat just doesn’t get along with my palate. A very small amount of the cheap yellow stuff might fly by unnoticed on a fast-food burger, though I’d never purposefully request it, but the fancy stuff that actually tastes…

My husband grew up in Indiana and refers to chicken sandwiches that come on buns as burgers. Maybe there’s some regional variation? (I think it’s bizarre to call anything but a ground beef burger, or a vegetarian version thereof that’s TRYING to be a burger, a burger.)

God, I love my subscription to Cooks Illustrated. And I love mushrooms, too. :)

Oh Kinja, will you never cease to find ways to make life more difficult? Glad you could find it though!

It was based on this SeriousEats recipe, but with 1) no vanilla bean (I may’ve added a tiny splash of vanilla instead, don’t remember), 2) lime zest/juice instead of lemon, and 3) gin (Cardinal Spirits Terra Botanical Gin, specifically; god that stuff is good) instead of Grand Marnier. I think it’s gonna be a go-to…

Over the summer I made a jam with homegrown rhubarb, cherries, lime zest and a little gin.

okay but those little solid chunks of brown sugar that form in the bag were the shit... you suck on ‘em and they dissolve into toffee-like goodness... hell yeah.