Hey hey! I like the Impossible better. It’s slightly less dense and there’s no pea or plant proteiny flavor to it, while the Beyond definitely has a slight aftertaste. Read more

The episode recently came out and is only available in a very limited fashion, so I didn’t want to spoil it for anyone who hasn’t seen it yet. Always kinda stinks when someone says what happens too early, at least for me! Read more

It’s such a bizarre idea that we have to ask people to... be reasonable, right?! Apparently they’re not getting the memo! Read more

Shhh they are almost always in Witness Protection. Scorpion and Sub-Zero will attack them (it’s happened)! If they hear you talking about the gang they will go on the prowl. Read more

No vinegar! Read more

We are based in Chicago (downtown, in fact!). But uh...the nearest Gordon’s is in Elmwood Park. The restaurant supply store I go to (Jetro) is much, much, closer.  Read more

Yes. The crushed tomatoes you can get are out of this world and those are only available via restaurant store in giant cans! Read more

I am from the restaurant industry but I was a pizzamaker (and still take shifts occasionally). Not a lot of mayo in pizza, the last time I checked, so I didn’t reach for it professionally much aside from making finishing sauces now and then. Read more

They’re on there! All huddled up in the middle. I wanted to find one that wasn’t covered in ranch, but they were too messy to fish out. You’ll have to believe me on this one. Read more

Yeah, I admitted I sounded grouchy about them (and thank you for continuing to read my stuff closely enough to notice details, that makes me really happy). These taste tests are just my silly opinion, and you’ll have to trust me when I say these things were just no good. Dry chicken that gets really tacky when you… Read more

Nope! I totally mentioned it, but briefly. Heh, I don’t often quote myself, but this is in there... “And the curious color comes from the pitaya, also known as dragonfruit. Some varieties of dragonfruit contain a reddish-pink flesh, which would account for the pink color in the sauce.” Read more

Maybe I should just buy bottles of yours because it sounds so good! Read more

Hello! So the real trick about Clamato juice is that part of its deliciousness involves a touch of MSG. I’ve had the stuff plain before and couldn’t for the life of me taste the shellfish in it, but I could taste the MSG savoriness. I think tomato juice, Maggi, and maybe a lil’ MSG could do the trick! Read more

Pretty fun, right? I’d seen some cocktail bars do that too. Read more

You know what’s so funny is that never occurred to me. But the one thing I might mention is that some of those mixes have celery salt in them, but if you add Tajin or some additional spices you wouldn’t even notice in a beer. Read more

Honestly YES. I have no idea if it’s nostalgia or whether or not the Hut figured out that people wouldn’t notice if they started cutting corners. I think...they’re cutting corners. Read more

Good reminder. Mom sent me home with some dry soybeans to make my own with too...better get those soaking! Read more

This one is pretty solid-looking after reading: https://mykoreankitchen.com/mul-naengmyeon-korean-cold-noodle-soup/ Read more

I...hilariously have zero idea where they get or how they make that ice. That is an extraordinarily good question. It does seem suspiciously pellet-like, but a lot of those mom and pop places probably wouldn’t have the budget for a fancy ice machine. Read more

My parents always peeled them! Now I’m educated. Read more