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From Serious Eats

Vintage Candy Monday: Necco Wafers

I used to work at the Court House next door to the Necco factory.
Each day you could smell what flavor they were making that day.

From Talk

Sushi - Love it or Hate it?

When it is made right in front of you by a professional sushi chef, it is a culinary experience. Always go to a busy restaurant. The seafood tastes like the ocean. There is a restaurant next door to my business. They offer a deep fried crab leg roll as a special when they get the best. It melts in your mouth. Incredible. I referr to a sushi restaurant that is not busy as
a bait shop.

From Talk

Mayo vs. Miracle Whip

It depends on what you grew up with. We had Hellmann's. I had a bologna sandwich at a friends house that had MW. I could not belive how foul it tasted. Way too sweet.

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From Serious Eats

Vintage Candy Monday: Necco Wafers

I used to work at the Court House next door to the Necco factory.
Each day you could smell what flavor they were making that day.

From Talk

Sushi - Love it or Hate it?

When it is made right in front of you by a professional sushi chef, it is a culinary experience. Always go to a busy restaurant. The seafood tastes like the ocean. There is a restaurant next door to my business. They offer a deep fried crab leg roll as a special when they get the best. It melts in your mouth. Incredible. I referr to a sushi restaurant that is not busy as
a bait shop.

From Talk

Mayo vs. Miracle Whip

It depends on what you grew up with. We had Hellmann's. I had a bologna sandwich at a friends house that had MW. I could not belive how foul it tasted. Way too sweet.

From Talk

How far off-menu should a restaurant be expected to go?

I was witness to the ultimate in Chef arrogance. This was a hotel restaurant that caters to business travelers. A guest checked in late
after travelling all day and had jet lag. The guest made it to the Dining room minutes before closing. He just wanted something light like scrambled eggs with toast. The Chef threw tantrum and said he was not a breakfast cook. The guest was tired and asked the kitchen they must have eggs and bread to make toast. Chef would hear nothing of it. The idiot chef didn't realize that this was the last ticket and the guest could be taken care of in 5 minutes. No everyone had to stay until the guest had 3 courses. Needless to say the Chef got a complaint and the General Manager had no choice but to let the Chef go. The Chef stormed out saying he was not hired to be a breakfast cook. He is still out there with no clue.

From Serious Eats

Foods We Loved as Kids, Maybe Not as Adults

I eat Chef Boyardee Meat Ravioli once a week. 55 years old.
They were a treat growing up. Ultimate comfort food.

From Talk

Salt Mill/Pepper Grinder... difference?

Just picked-up 2 Olde Thompson adjustable grind disposables. Black Pepper, 4.6 oz and Steak Seasoning , 6 oz. 2/$7. Works great.
I forgot about that old perv. I wonder if FG is available on DVD?
Would it include that lost episode, FG makes smores with a pack
of Cub Scouts with commentary by "Canteen Boy" LOL

From Serious Eats

America's Regional Hot Dog Styles

Saugy's from Rhode Island. Only available locally. Unique veal based frankfurter with a natural casing with no perservatives. You have to get them fresh. They spoil fast. Very different taste. Easy to love.

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