To start, I'm not much of a milk drinker. It goes in cereal and with every baked, pastry sort of dessert. Otherwise, it's only for cooking. And I drink whole. I think it makes EVERYTHING taste better, especially cereal. And since cereal and dessert-y baked goods are treat for me, my roommate and I are barely going through a half gallon in a week. Totally reasonable.

The actual location, and even who is on that day, is crazy important, but that's true almost anywhere, even somewhere the seems as machine-like as a Burger King.

I find the same is true with Starbucks, Chipotle, and on up the restaurant line, to good, well known local restaurants. Some days, the creme brulee at the Empress is better than others. But maybe a trainee torched my sugar, or the kitchen just had a perfect order returned.

In short, everyone has bad days, and sometimes, some places just suck more than identical places in a different spot, staffed by different people.

I can't just pop a clove of un-pickled raw garlic in my mouth and chew, but chopped up in bits, I use it in all sorts of things. Not to say that roasted isn't also delicious.

The first time I ever had a Coke Zero was when my college dorm vending machine spat one out instead of my usually Cherry Coke Zero. The cherry had effectively kept me from ever tasting the Coke Zero itself.

I tried a sip and then handed it to my roommate, who got a nostalgic look on her face after taking a swig. "It's TAB. It tastes like TAB."

I'd never had TAB, but her father had adored the stuff. We found one in some backcountry grocery/gas station and purchased it. While there was no side by side testing done, it tasted pretty much like Coke Zero.

So, it's hard to find, and tastes like Coke Zero, in our humble opinions (her TAB loving father agrees). In short, unless you enjoy being ironic or the thrill of the hunt, there's not much of an appeal.

I usually ask for one pump less of whatever they're giving me. Luckily I work in a Starbuck-affiliated-but-not-a-Starbucks coffee shop, and we use the same stuff, so I know numbering and everything. You can just ask your barista, too, to make it less sweet, and I've never been in a Starbucks where they wouldn't oblige.

As another point, did this come out last year as a hot chocolate at Starbucks? I seem to remembering ordering one at the store, but reminding them I wanted mocha, not hot chocolate. But that could just be me.

We make our own version at the shop, but can't get any salt to put on top. They won't let us order what they use. So we gamed the system, and made something that tastes super similar.

Eh. Sometimes I feel awkward in people's kitchens because they feel awkward in them, but rarely have I found a kitchen too disgusting. People eat dirt and such things all the time. If you're an open-mouthed sleeper, think of all the crazy stuff that you've consumed. Anyway, oversanitizing is only going to make a new generation who isn't able to fend off any germs.

I do try to wipe down my counter, and clean things after use. I don't use my hands for cooking things after the dog has licked them. I always do a good cleaning after handling raw meat, but otherwise it's only an after use sort of event. As long as someone's kitchen is visibly clean, and they don't seem sick, I'm good to go.

I'm with Texas and Oklahoma, along with the general surrounding area.

I like him. Good for Alton for losing the weight. I didn't notice any preachyness, but I don't spend much time looking after him, unless it's on the show itself. To be honest it's not my business. I love watching Good Eats and rely on his recipes more than any other celebrity chef. He's fun to watch and explains scientific foodie knowledge in a way where I (the science inept wonder of the world) sort of understand them.

Is he a food god? Nah. Is he a pretty fly cook? Aw yiss.

Coldstone is strange to me. I prefer their highly similar competitor Maggie Moos. Sometimes smoothies are all right, and I see they have them, along with blended coffee drinks.

In a worse case, sample all of their 'normal' flavors and pick the best. Get the biggest thing you can, to go, and be done with it. Shove it in the freezer for when you want ice cream.

I tend to delicately reheat things in the oven (I don't have a microwave. I don't have the room) or on stove top, depending on what it is. And I've come to terms with the fact that things don't always come out the same way they went into the fridge.

Anyway, for the brussels, I'd just reheat them in the oven on low and then give them a high spot of heat to crisp up. I don't mind reheated chicken. I usually lazy steam it (it goes in a lidded pan with a little chicken broth at the bottom and into the oven). But sometimes you just need to come to terms with the fact that it won't taste the same and make a pot pie or eat a cold slice of pizza.

Oh, cheers. I'm 22, live in a lovely city in Virginia where I attend law school, and like to eat. As a matter of fact, I've just eaten. I'm originally from Texas, and my family loves to cook and eat. I've found myself a beau, from Virginia, who also likes to cook and eat. He now lives in Minnesota (medical school!) but is often on my mind. My passions are family, friends, food, and justice.

There are lots of foods I want to try. But someone said ostrich further up. One of my bucket list items is to shoot and later eat an ostrich. It needs to be the same ostrich. And I need to go to New Zealand to do it, as apparently you can't kill ostriches in Australia. So I'm thinking Beau and I will skip out there at some point and find a farm that will let me do this.

While I haven't had the delight of going to any, after some basic research Girl & the Goat seems to be mighty appealing.