Don’t worry, I’ll just say it: “Firerheeeeaaaaaa!” Read more

You can do the 2x one without wincing?! Read more

Anytime! Next time you get a cheap half gallon, take note of how foamy it feels (usually a little icy too), and then when you dig into a pint of Ben and Jerry’s, see how rich it is in comparison. It’s pretty stark, but really interesting. Read more

I’d say a lot of a giveaway is price ($8 and up I’d say is the minimum for a pint, but the price can go way past $10, ouch) but some are actually labeled with “super premium.” Your mileage varies, though. I got some with that label at Aldi, got super excited, and it was as hard as a rock! So it’s sort of a mix between… Read more

I usually try to finish it within two to three days! I don’t like to gamble with eggs too much, but I think it’ll stay well for at least a week. Read more

I see you. I see you. Read more

It’s absolutely not. So the thing is, I’m just not hungry whatsoever before I get out the door. Like, the idea of food typically really grosses me out. But by the time I get to the office I get hungry since I’ve woken up somewhat. Read more

I gotchu Read more

I haven’t gone yet, but I think people have identified that bags labeled “Black Fungus” at the Korean market are wood ear...I’d have to visually inspect them to verify on my own. Read more

Hmm. I live near Joong Boo (the Avondale location) and am there frequently, I’ll double check. Wood ear is also called “Jew’s Ear” and I’ve seen it labeled as such in other places, but if I see it, I’ll try to comment back and let you know! If you head to 88 Marketplace in Pilsen/Chinatown you might be able to find it… Read more

WOW, was I off. If I’d stuck with an engineering degree imagine what would have happened if I designed a bridge or something. Thanks, I fixed the mistake. Apparently I had 100% forgotten that Saturdays and Sundays existed, which is hilarious considering I was once a restaurant worker who always had to work those days.… Read more

Tons, fixed. I think about food way too much so my puny brain only thinks about pounds because when am I ever going to cook a ton of something?! Read more

Please give it a shot next time you’re doing a sweaty greasy meat! It was kind of a game changer, though you may have to squash the crap out of the bread. Read more

This is REALLY good advice. I...am not as organized as I should be in the kitchen and sometimes I do in fact forget what worked best for certain dishes. Read more

You’re not crossing - it’s okay. There’s separate sections within the company, which is confusing, but you can see which ones are currently in the news and which aren’t. Read more

I can’t comment in specifics, but what’s happening right now is being covered in the news, so I invite you to look up what’s going on... Read more

Hahahaha YES I was wondering if anyone else was going to notice that! I read the recipe many times to see if I was missing something. Read more

I love it! It’s like a PING PONG ball! Read more

Actually I’m right here. After my stint in supermax I decided to turn my life around and become a food writer. The thing is, I’m an ancient prehistoric being with murky origins that I don’t like to talk about so there’s more to the story. Anyway, eat DQ. Read more

Oh, it’s only because it’s winter and snowy! Nobody’s firing up the grill around here, at least. So the pan works juuuuust fine. Read more