I don’t know how accurate it is to call Hidalgo “violent and gang-filled”, as another publication (New York magazine) did, but if that’s at all correct, it sounds like the kind of location a production company should definitely be staying well away from.

“If this is anyone but Alice Cooper, you’re stealing my bit!”

I’m confused - whose side am I supposed to take in this fight, exactly? 

Not enough pizza.

But what is a pizza, really? Is it just an unfolded calzone, or is it something more than that?

1) Cheese

Yes. I think it’s that lack of organization and general confusion that’s driven everyone away - the actual A.V. Club content seems about the same as it usually is.

They did, but within a few hours it was already buried a couple of pages in (naturally!), so it was easy to miss: http://www.avclub.com/if-you-had-an-avc-legacy-account-you-can-now-connect-i-1803140849

His Australian home was, of all things, the Australian Women’s Weekly (and only in the 1970s and 80s, I think). So if you weren’t reading the AWW during that crucial period, you were missing out.

But on the plus side, the comments threads used to grow so fast it was really hard to keep up with what people were saying. Now, there’s nothing to keep up with. Win-win!

Yes, exactly - there’s not many online comics I keep track of nowadays, but I’ve stuck with Allison because when he’s firing, he’s been able to do some really impressive things with all that shared history.

It’s probably about time Scary-Go-Round ended - it’d seemed as though Allison’s attention was elsewhere during his last couple of Bad Machinery stories. (I just wished I cared more about Giant Days - it’s not really my kind of thing at all.)

Yeah, I’m leaning towards the “it’s been there all the time and I never saw it” angle myself, but it’s just weird, because a) my mum’s a fairly adventurous eater and she never turns down any kind of seafood, and b) we actually used to own a Chinese restaurant (though admittedly it wasn’t a barbecue shop), and all…

For the most part, neither have I, to be honest (although I have managed to chomp down on small pieces of unexpected chicken bone and damage a filling or two, so there’s that). Fish bones, though, are a whole other thing...

That’s pretty good! (And why the hell are these Gizmodo sub-site homepages styled to be like an endless rolling blog post, anyway? It makes no sense.)

For various reasons I was only around here sporadically before - this last week has been the perfect time for me to start making my presence known!

“Two gin-scented tears trickled down the sides of his nose... it was all right, everything was all right, the struggle was finished. He had won the victory over himself. He loved Big Brother Kinja.”

Really, it’s all about practice, and a willingness to look a bit foolish in public (if that’s where you’re doing your eating of Chinese poultry).

Seriously: if you can, go get that “Kinjamprove” Chrome extension for Kinja. It makes these comments readable again - I wouldn’t even bother coming here any more if it wasn’t for that.

Well, you win this contest: I’d be turning down any ungutted (or unscaled) fish, even at the risk of offending whoever was offering it to me.