I love kvass, or well...Kevita went from a true kvass to a kefir-based “sparkling probiotic drink” and when they made the switch (in order to go grain-free, I think) had to stop calling it kvass. It’s a nice alternative to other carbonated drinks, particularly for those of us that don’t like things too sweet. https://w…

Worse than that, they’re the poor man’s meat stick. Actual mini-sausage sticks are easily findable at farmers’ markets; we have a place that does dry-cured game meats even. Meat sticks are awesome. Slim Jims are crap.

I would so love to have a real automat. Actual food, cooked by staff...staff that I don’t have to interact with in any way. It’s a freaking dream for me. I don’t people well, and after so much pandemic time where I’ve barely had to people at all, I can’t imagine I’ve gotten any better at it.

A good frother is a thing of joy...

Ditalini. My favourite noodle for mac and cheese. The tubey bit catches the sauce, the outside bit has sauce on it, it’s just kind of great. It’s like shells but better because more cheese to pasta ratio.

Yeah. While it made me giggle in parts, I was really hoping for actual short reviews of the wines. For what it’s worth, Menage a Trois just refers to the fact that their wine is a blend of three grape varietals, just like Naked Earth’s name refers to its being organic and without additives. No need to be…

I just figured, I drink a lot of kefir in the summer as a meal replacement for those times when it’s demon’s balls hot out and I don’t feel like even attempting to eat, and it always says not to freeze it (I have considered throwing it into the ice cream maker, that’s probably the only reason I’ve noticed that note.)

Wouldn’t freezing it damage the probiotics that are part of the health value?

Butter and oil, actually, I’ve heard (probably here.) They, or at least the Chinese chef who’s comment I remember, cook things in a lot of oil and then take the food out, we cook food and then put sticks of butter and cups of cream in.

If you don’t mind losing the texture, you can always make the broccoli (and any nuts) into a pesto-like spread.

So are they looking through the library cards for which holders were 15 year old boys at the end of the 80s?

Hey Claire, did you ever waffle corned beef hash? If you did, I can’t find it. And I have corned beef. And potatoes. And eggs I can soft boil.

Don’t even joke about that, because they will try it. Of course, much like the deep fried butter and deep fried Coke, it’ll probably look like just another funnel cake in the first few iterations.

Aw. I was so excited. I thought it was a non-dairy alternative to condensed milk.

I was hoping someone would mention walking meditation. You don’t even need a garden, I have a little canvas with a design to walk on it, you just unroll it and follow the pattern of lines. Part of the problem many of us have with meditation is that it’s been pushed on us that it’s sitting still and silently and just…

The/my point is, what you’re tasting is generally the water or in this case the very lightly flavored water, not the alcohol. No one’s going to use a good or even just a good enough to taste vodka in one of these, if vodka (see jm1551's comment) is even used. As a descriptive of the difference between an alcopop and a…

How is that any different from what I said?

Alcopops actually taste like something. Hard seltzers are basically alcoholic water.

Yes, there are a few issues there. The name it certainly seems like people are willing to let pass, though outside of Louisiana that could very well be different. Why are queso and vindaloo (and roti?) on the menu of a Vietnamese cuisine restaurant? Other than that which is certainly odd, the menu itself seems pretty…

No one is trying to say that Jeff and Amy can’t open a Korean-style Barbecue. What people are trying to get across is that this is not the way to do it. The name is offensive because it is “Koreanising” the word charcoal. The menu is offensive because of the mix of items and the ignorance/ignoring of what Korean…