I prefer hoisin to oyster sauce as a seasoning for vegetables. I love oysters, but never really got into the relatively mild flavor of oyster sauce. Hoisin brings POW to the table. 

I only buy the LambWeston fries. Our store carries the shoestring - not the handcut. But the shoestring are amazing. They bake up in the oven just perfectly crisp and turn any Morningstar Farms corndog into a nice, semi-indulgent lunch. (Hubs is getting two corndogs and fries for lunch). I’ll make up for the lack of…

I didn’t trust my kids to bring home anything. I packed their lunches in oversized brown paper lunch bags. I’d put the wrong names on them just for fun - Gladys and Walter, Fred and Ethel... For a while I wrote “My Favorite Kid” on one bag and “The Other One” on the other. Lunches were exactly the same but whichever…

My twin brother had Brady Bunch and I had Barbie. 1972. But my mom was a teacher so we got free lunchroom food and it was GOOD (back when we had real lunch ladies) so the lunchboxes didn’t last that long. 

I’ve always used Wondra for pan searing fish. You get a light crispy shell without any floury texture. Also good for thickening sauces or stews when you didn’t quite get the consistency right via other measures.

We keep sardines to make sardine banh mi. (I’m pescatarian.) They’re pretty cheap too. But nothing is as cheap as potted meat!

We ate quite a few fried bologna sandwiches. Mama would score the slice so that it wouldn’t curl up as it fried. On white bread (of course) with mayonnaise. I didn’t hate it, but I didn’t love it. Don’t miss it.

We used to eat them out of the can with crackers. Same with deviled ham and potted meat. Something about that salty meaty softness I used to really love. I was in the grocery store recently and came across a couple where the man insisted there used to be a product called “potted meat.” I backed him up!

It’s not. I mean, people like what they like and that’s fine. But no one would call Vera Bradley products trendy or fashionable. 

Vera Bradley? LOLOLOL

My favorite macaroni salad is Hawaiian style!

For Korean potato salad, Maangchi’s recipe is a good place to start, but I add finely diced carrot, green onions, celery and red bell pepper as well as the salted chopped cucumber. Some recipes call for ham and/or corn, but I don’t add those. It has a sweeter taste than most American versions.

As I responded to skipstheboss, Korean potato salad comes in many forms, just like American potato salad. You can’t just google Korean potato salad and write off a whole country’s potato salad. Korean potato salad has a sweet element missing from most American potato salads, so it’s milder, eggier and has more crunch…

Um...traditional Korean potato salad doesn’t contain apples. The cucumbers are salted and then drained and chopped. Finely diced carrots add crunch, diced onions, diced celery, sometimes diced red peppers, lots of chopped hard boiled eggs. Some recipes call for diced ham and sweet corn (which I do not add). The main…

Publix has Southern Style, NY Style, Baked Potato and Homestyle Red. They are all okay. But they RUIN any potato salad by listing the calorie count. I know it’s necessary, but damn.

Can’t they just give us the McAloo Tikki Burger? Quit fucking around with complicated, expensive meat-like substitutes and give us something a lot of Indians eat at McDonald’s every day. Potato veggie patty on a bun with some spicy sauce. Simple. Easy.

I loved the show! A perfect summer binge with just enough melancholy and drama. I agree that JAW did an amaing job of being clearly emotionally wrecked and stressed and also projecting somewhat of a calm - almost flat at times - affect. Will definitely watch season 2.

What does Maangchi say? (YouTube) I tend to make it the way we like it. I don’t think gochujang is traditional, but that’s the way we like it, so in it goes. Also, Impossible beef. The best part about not having geographical ties to a particular cuisine is that you get to take what you like and do it your way. I like…

The Korean dishes we eat the most at home are japchae (it’s like a fridge clean out fried rice but with sweet potato starch noodles...and dare I say better than fried rice) and bulgogi made with Impossible meat. Most other Korean dishes rely too heavily on meat so we can’t really go out for Korean food in our area.…

I don’t think raw shrimp is disgusting. It just gives me pause. And in any case, if I used cooked shrimp then it wouldn’t be aguachile. If someone made it or me with super fresh shrimp, I’d definitely eat it and probably love it. Just wouldn’t make it, especially since I love ceviche.