I would totally eat a dog.
I've been wondering when YoMa would finally be featured on this site. Easily my favorite restaurant in Allston.
@rockfish - I really hope not - It's like nine dollars by me, and it's certainly better than this stuff sounds. I picked some up about a week ago, so maybe they just have two kinds of store-brand gin now.
Maria's for the cannoli.
I really like salty licorice, and my favorite kind are licorice "pretzels. I don't know the brand, but they have them at a lot of specialty candy stores.
Mapo tofu! Or anything with black bean sauce.
I once had a "goat cheese truffle" that was a big dollop of chevre-like cheese covered in a chocolate shell. I liked it a lot, and cherry sounds like a good match.
@imwalkin - no.
This article is really great - I'd love to read more of these mini-histories of foods and drinks.
I make the Food Lab version, but like Lemonfair suggested, I often use half bacon fat and half veggie oil - it tastes extra porky, but not too bacony. It's really good!
I love cooking with other people. If you do it right, you can make them do all the boring things - chop the onions, grate the cheese, etc. - and save the fun parts for yourself, while getting everything done faster. The trick is knowing people who like getting bossed around.
If you can't get a coffee and a breakfast sandwich for less than five bucks, it's at least not a diner I'd want to go to.
I like to keep them all in a google doc - it's easy to search, and it's available when I have to cook at other people's houses. If it's not already on a computer, though, typing everything up would be kinda a bummer.
Some meatloaf - it was done!
When you spiral cut it, do you eat it from the middle out or from the outside in? It seems weird not to start with the point to me, but it also seems like it would be horribly messy to start in the middle. On the on the other hand, eating an entire pizza's worth of crust first seems like it would be less than satisfying.
The picture may be a joke, but it raises very important questions.
Is the KFC you go to the one by Twin Donuts in Allston? Because I always get an extra piece of chicken in my order whenever I go there.
When you cut it up to eat it, you end up cutting it against the grain, so it pretty much ends up the same however you orient it.
Two legs of lamb.
Pasta shells with ricotta peas, and bacon. I don't know why, but it's not christmas without it.
Recipes that, when listing ingredients, uses descriptors like "organic" or "local." Like, come on. I am sure I can make this quiche with normal eggs.
In-n-out. Only downside of living in new england.
But it's supposed to taste weirdly waxy! That's, like, the whole charm.
I bet something like this with a bunch of nice crispy tater tots would be grand:
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