These have become one of my favorite recurring articles, great job all around! Read more

Kevin, that was exactly what I was going to suggest: throw out your “iffy” hot sauce, and just buy some new stuff, it can’t be THAT expensive!

I can’t believe I’m going here, but Kevin wins. My brain was shitting all over the Cool Ranch Doritos at number 1, but my love of Combos and intense hatred of cheetos, smartfood and funyons gives Kevin an easy win. Read more

I would agree wholly with this assessment. The (terribly named) Bacon McExtremeness Something or Other Burger is really good. Even my wife, who usually hates McDonalds, loved that burger. I know it’s a pretty basic recipe but they nailed it. Read more

I will preface this that I am not a McDonalds fan and never was even as a kid. I had always prefered Wendy’s and in a pinch BK in the ‘big 3' chains. My son and daughter when they were kids liked McD’s but no longer. So that said, we decided to go to McDonalds for the first time in years to try these food items (we… Read more

I suppose it’s because Canada’s McDonald’s menu is not terribly different from the US’s (Canada has poutine, and still has Angus burgers and McWraps, which are long-departed from US menus, but has never gotten the breakfast biscuit sandwiches, and still doesn’t do all-day McGriddles *shakes fist*) but whoever looked… Read more

$16.50 seems more than fair to feed at least two people. And especially for the pizza you describe. I think many of us are driven to the chains because we have kids. When my last left for college, I said goodbye to every pizza app on my phone. Much success to you and your family.  Read more

Sausage. Because we make and grind our own, in-house. No fillers, no crap. 100% quality pork sausage—and it goes on raw, on top of the sauce, under the cheese, so it can cook while in the oven. Read more

This has been such a delightful series! Admittedly, I’m probably not going to make my own ramen. We have some excellent ramen shops in the Twin Cities, and they all do it with so much more care and attention than I can give to it.  I will happily hand over my money in exchange for their delicious efforts. (This duck…

This is how potato salad, tuna salad, and devils eggs were all made when I was growing up. Potatoes + MW + sweet pickle relish, or tuna instead of potatoes. With deviled eggs you added mustard and topped with paprika.   Read more

You know, I think The Takeout has the most consistent writing staff of any site in the Kinjaverse, so this is no big knock against anyone else, but this article cemented Allison as my favorite Takeout contributor. Read more

You must have done something right with this article - twice tonight my wife has asked me to bring it back up so she can look at the picture of the pig. The second time I caught her muttering under her breath in Cantonese. Read more

This is good timing. I gathered all the ingredients for your char siu recipe a few days ago and made it yesterday. Read more

After seeing the documentary Farang about Andy I have even more respect for him. Anyone that is that dedicated to doing a cuisine properly deserves props particularly when it feels like there’s such enormous respect for the original culture and not some form of lame appropriation. I need to pick up his cookbooks,… Read more

Currently listening to talk radio from Ichinomiya Japan. No, I don’t speak Japanese...  Read more

Yeap, this is how I’m spending the last few moments at the office, listening to Nirvana from a station in Blanc-Sablon, way out east in Canada. Read more

Thanks for this explanation. It was great to hear this in an informative and genuinely helpful way. Read more

This was so tough. Great job by all. I was forced to break it down and score it boxing style, round by round. Read more