People go to Krispy Kreme for donuts, just like people go to Wendy’s and McDonald’s for burgers. I went to fast food establishments that don’t have soft serve ice cream as their primary revenue driver. Read more

I remember Chicago had opened a bunch and it seemed like one day they just all shut down. Now I live in Nashville and it’s weird seeing them around. Read more

I guess Krispy Kreme won’t be seeing your money. That’s ok, it’s not for everyone. Read more

I go back and forth. Some of my faves only come in 12oz and some of my pthers are strictly 16oz. Just depends on what I’m feeling Read more

Correct. Someone that worked in craft beer most of his career prior to White Claw.  Read more

I should have reached out to more chug kings for this article Read more

No laws, absolutely none. *dials lawyer* Read more

The line itself is def a big reason as to why some breweries choose 12oz over 16oz Read more

The mushroom route might be the ticket, but there is no replacement for delicious, rendered fat. Regardless, I grew up with a couple of vegans and I’m always down to try different ways to cook my personal classics. Read more

You should totally give it a whirl on the  Instant Pot. It cuts down your time drastically. Read more

Hahahaha, I’m not a huge fan of clove but it really does bring the spices together in this recipe. Read more

So glad you’re enjoying it. The recipe went up last yesterday, but you’re process is pretty close. The chiles and spices take an extra few steps. Time wise, in a pressure cooker, I do around 50 min. I always make sure the meat is covered with liquid. Read more

True, true, you right! Read more

This was my take on all of the other recipes I cam across. It took me many tries to finally make it “my own.” I’m all about encouraging folks to riff and do some jazz cooking of their own to make this recipe their own. Read more

That would not be a fun thing. Read more

I should have clarified and stated to ‘remove’ rather than ‘trim’ the fat after cooking as it’s tender and falling off the fat already. The reason it’s not done before hand is to get that collagen from the meat and richness from the bones being cooked in the consome. Read more

I love my Crock Pot, ain’t no shame in that! Read more

That’s a lot of meat. But I like that mix, I bet it’s super rich and delicious. Read more

Recipe is coming this week! This is a 5 part series. Read more

I hate admitting that the Instant Pot works great for birria, haha Read more