Serious Eats - seriouseats.com

You all will love this story. My Uncle's Mother-in-law went to pick up a cake from a local bakery. They got it home and it was Styrofoam with icing on it. They packed up their display cake and sold it to them as a real cake. The humor is they were too ignorant to return it and get their money back.

I am just amazed that only one person mentioned the Taco Light! I miss the olives on the enchirito, but I can't believe they have never brought back the Taco Light. Maybe change the name because it was anything but, maybe Flour Taco Supreme. When I was young I had to wait until I visited my sister in New Orleans for any Taco Bell, so upon arrival I ordered an enchirito w/ extra sauce and a Taco Light add onions.

i miss the gordita crunch... some of the taco bell's in my area still offer it, but you have to ask for it since its not on the menu. :)

I see that orange stuff all the time in my shrimp. I devein because it looks gross otherwise, but I don't get too fussy about it. I slit the backs with a sharp nice and pull out the vein. It makes them much more receptive to brining and or rubs or seasonings, and also much easier to peel.

I've been eating shrimp all my life and saw something tonight I've never seen. In a bunch of tiger shrimp I was deveining, about half of them, instead of having a black vein, had something that looked like orange puss. It was the color of salmon. Anyone ever see this or have any ideas? I also noticed that those shrimp had legs that were a salmon color as well, where as the other half had legs the same color as their shell. It is just what they are eating that make the contents of the digestive tract orange-ish? I was worried they might have a disease or be infected with something. I know that the salmon fish, and flamingos, are the colors they are because of something they eat. Think it's the same situation?

Crispy AND pliant, please!

It has to be CRISP!

I like my bacon crisp, but with a little give to it. I usually buy from the local farmer's market so it's a thicker cut.

i'm going to be 'that girl' here and say in between. i don't like bacon that is so crisp it crumbles, it's got to have that little bit of chew so it doesn't fall apart in a blt!

It depends on what the bacon is for - if I am making it to crumble over my salad then crispy. If it is simply to go with my eggs - pliant

Crisp!

Although I can't speak for it personally, one of my best friends once dredged cooked bacon in maple syrup, covered it in pancake batter and deep fried it...definitely a heart attack in strip form!

Ohhhh baconbaconbacon! I love my bacon when it turns that crispy, melt-in-the mouth reddish brown with that beautiful fringe of translucent fat. I may in fact *require* the BOTM club, but I'm not sure.