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Bagels. I probably eat them for breakfast 6-7 days a week. During the week at work its usually a bagel with butter (never toasted) or egg and cheese on a bagel.
@BrockSamson - agreed, much more entertaining than my day. I generally come in at least fifteen minutes late, ah, I use the side door - that way my boss can't see me, and, uh, after that I just sorta space out for about an hour. I just stare at my desk; but it looks like I'm working. I do that for probably another hour after lunch, too. I'd say in a given week I probably only do about fifteen minutes of real, actual, work.
I want a Red Ryder carbine action two-hundred shot range model air rifle... oh wait, wrong type of gift. I want a dry aged burger.
There really should be a fourth button for "Both" which is different than option 3 of a mix. Both fresh and dry have their places, albeit at different times and for different pizzas.
sweet. fancy. moses
Dry aged, well salted. Good hard sear and barely medium rare.
Never heard putting them in acidulated water. I'm following a recipe for shredded brussels sprouts which indicates you can shred them the day before and leave in the fridge over night, never mentioning acidulated water.
Not sure how you do it, but don't make your pizza on the peel, otherwise you are guaranteed to have it stick. Make it on the bench/counter and then transfer to the peel and go right into the oven.
First slice is an appetizer. Second and third are the entree.
roasted green chiles
Which is chemically proven to be more effective in drowning out the in-laws, whiskey or wine?
Should've just copied the Big Mic. Both have two all beef patties, special sauce, lettuce, cheese, pickles and onion. They use a sesame seed bun... my buns have no seeds.
@jedd63 - in all fairness, the porterhouse is for 2, so comparing a steak for 2 to meal for one person at Per Se isn't apples to apples. That being said, its still not cheap but I'd say its not that outrageous for (presumably) good, dry aged steak. Maybe you can save a couple bucks a pound by going to a butcher and cooking it yourself, but then the onus is on you to not screw that up.
The mustard sauce competition is flawed without McDonald's Hot Mustard sauce.
The typical well bourbons available at most bars (Makers Mark) is a pretty good beginner whiskey. Something like bourbon and ginger ale or even bourbon on the rocks. Or go for an Old Fashioned, the places that make them poorly usually use too much sugar and too much fruit, which might actually be a positive if you like sweeter things
Overthinking this... Thanksgivukkah just provides the perfect excuse to deep fry every single Thanksgiving item.
Deep fried turkey
Fried mashed potato cakes
Tempura string beans or brussel sprouts
Fried stuffing (or dressing) muffins
Deep fried apple pie cakes (ala McDonalds)
Oh man, that sounds fantastic. Big fan of Peat Monster but its been a while since I've had a bottle of it. Might have to spring for this one.
The top to certain boxed pasta. You know the boxes where the glue is so strong when you try to open it the entire top rips off. Then, if you are lucky enough to separate the two pieces, good luck trying separate the perforated slot to re-close it. The one miniature sliver they pre-perforate for you stands no chance to give you a nice slot to reclose the box. So at the end of the day you are either left holding the entire top of the box, or the chunk of it that was meant to reclose it
@Kanger - exactly. Make a mashup sandwich, don't just stack one whole sandwich on top of other whole sandwiches. Instead of each sandwich, he should've gone for one of each filling and made a monster sandwich. A burger patty, grilled and fried chicken patty, round egg, flat egg, canadian bacon, sausage, maybe a few mcnugget all between two mcgriddle buns...
remember when the internet used to be filled with interesting things or people doing funny (or gross) things.
Now we get this. A person who can stack 43 sandwiches together. I'm going to go to the nearest Duane Reade and by every variety of Coke and stack the cans one on top of the other and post on the internet. Profit!
Man, I must've been sleeping this summer. Don't tell me there is a ramen donut or ramen waffle too? Or maybe ramen risotto?
First ramen burgers, now ramen pizza. I think i'm going to hold out until you figure out Ramen fried chicken.
Freshman year I had a sandwich maker (do they still sell those?) and a mini fridge in my dorm room. I lived on grilled cheese and "pizza" made in the sandwich maker.
Other option was to raid my friends room who always have an enormous bag of Totinos pizza rolls in his fridge. Nothing says freshman year like half frozen, half scalding pizza rolls nuked in a microwave
@Max - So should bussers not get more money due to the waiter performing exceptionally?
Trust me, I would be happier to not even have to think about tipping. I would love to everyone to make a decent salary and remove tipping (even service charges, I would ideally want all restaurants to mimic the Yasuda model), but as it is, the discretion is given to the customer in the form of tipping. Tip extraordinarily large for great service and less for poorer service. The way its distributed is irrelevant, correctly in my opinion, in the eyes of the customer.
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