Serious Eats - seriouseats.com

I've always used red onion, but I'll give this recipe a try. Anything with avacado is bound to be delicious.

If your restaurant has got a mixologist that has worked meticulously to put together an interesting drink selection, then I'll order something from it. If you hand me a drink menu full of apple-tinis, other fruit-tinis, presidential margaritas, and other overly sweet crappy drink, then just pour me a glass of scotch on the rocks.

When I head to Nacional 27, I ask about the drink of the day since I know Adam Seger has put some real thought into it. When I head to Chili's, I get scotch on the rocks because their bartender knows as much as his training manual taught him.

An alternative way is to top it with whip cream and sliced fruit. I usually use a sugar cookie crust, but chocolate chip would still work.

Do you happen to know if they offer a vegetarian pho?

Well if we're going as far to ban restaurants that overcharge on wine, can we add bars and clubs that overcharge on drinks. In fact, we should draft a letter on how much we want to pay for drinks and nail them to the door of every restaurant, bar, and club. We can call it the Great Alcohol Reformation and start the Parkeran Church.

Wait, I think I went too far with this.

I guess all they need is a picture of a cupcake with the same design before the trademark, and just invalidate the trademark.

So I'm still trying to understand minimum wage laws. As I have been told, a waiter/delivery person can be paid an hourly wage below minimum wage, given that at the end of a pay period the sum of the wage and tips came out to more than minimum wage. If it didn't, then the owner of the business was required to make up for the gap.

Anyone actually in the industry want to clarify this for me?

Well now I want to see if placing the magnetron in an open room has any health risks associated to it.