They’re spicy/acidic because of formic acid, right? I thought I remember learning that a while back but can’t really find a good source on it

This isn’t Christmas specific because it begins pre-Thanksgiving and continues until about now but my favorite item from Porto’s in the LA area is their seasonal turkey potato balls. They have a variety of potato balls (or papas rellenas) including traditional, jalapeno cheese and the also seasonal seafood potato…

Thanks for doing the math on this! As other commenters have said I’m sure it varies on vagaries of pricing and other factors but I’ve found it to be a wash (and a lot of extra labor) trying to bone out my own in the past.

Thanks for doing the math on this! As other commenters have said I’m sure it varies on vagaries of pricing and few other factors but I’ve found it to be a wash (and a lot of extra labor) trying to process thighs in the past.

Very good point! Yeah, I think what I was really getting at is the prevalence of food in all kinds of social media. There’s a way to do it well and still be good food but too frequently it seems to be style over substance.

It’s more of a food genre but I think Instagram food is a good candidate for representing this era. Between unicorn bagels and museums that only visually represent ice cream or whatever it seems like the food zeitgeist is more about the ‘gram than sustenance.

Thank you for introducing me to callaloo! I’m fascinated by all the variations of cooked greens the world over and I’m really excited to try callaloo.

But why is the sandwich covered up like one of Jack the Ripper’s victims??

Oh, man, it’s such a good sandwich. It’s a Torta Cubana from Super Tortas DF in South LA and it’s only ten bucks. It’s not actually a Florida-style Cuban sandwich, it’s a Mexico City style sandwich that comes with literally all the fillings available on the menu.

I generally avoid posting any food pics but for practical reasons I’d like to propose something like alternative to the stacking described above. I like to take a picture of a sandwich with a dollar bill for scale like so

I didn’t even know KFC had a buffet option until I was noodling around on the store locator page a few years back and saw it’s actually a option you can filter for. Why did no one tell me of this wizardry?!

Hey, that’s totally fair. I only picked up the book this year after hearing an interview with the author when it was published in 2013. And when I say “picked up” I mean checked a digital copy out from the library because a physical copy would probably have been to inconvenient for my lazy bones. And then I had to…

I came here to say this, thank you saving me the time! For anyone that wants to know about the bliss point without reading the book the Wikipedia entry is pretty good.

Since you touched on the soil quality resulting from military graveyards, let’s not forget that before industrial fertilizer old battlegrounds were sometimes dredged for human bones rich in phosphorous

Definitely everything you said. Also, the fact that it’s a hood reminiscent of those that would oppress the wearer but the opposite color. Given the movie that opens the pilot (plus the Peteypedia movie criticism) it’s a pretty blatant flipping of the literal black hat/white hat convention. When I realized the likely…

You can even carbonate fruit with dry ice, a pressure cooker

It’s certainly within the same basic family in that it’s a soy and meat based sauce with tofu. However, it definitely doesn’t use the doubanjiang that frequently appears in mapo tofu and seems at least thematically similar to other dishes like this one that are also tofu with sauce and textural elements.

Oh, man, if you liked this story then I’m delighted to shine a small spotlight on a burglar that people rediscover and write about every 5 years or so. Dude’s name was Roofman and he would saw a hole in a McDonald’s franchise (frequently the roof) and drop in to rob it. Because McDonald’s layouts are so standardized…

Wattle! I remember hearing about that spice over ten years ago and couldn’t find it anywhere. Sounds awesome in this dish

Somewhat similar! I was specifically thinking of the dish from Jade Wok mentioned in the below article: