Agreed. Maybe I just haven’t had a well-made portobello burger, but it’s always seems like someone said “hey, this mushroom cap is shaped like a beef patty” and didn’t go further in trying to make it resemble a burger in any way. Read more

Thanks for the feedback—we’ll get on that! Read more

That’s the great thing about Guy’s Ranch Kitchen. He and all the chefs just spend the weekend cooking together at his house, and sampling each other’s dishes. There’s no competition element (besides wanting to create the best dish that day), and no timing. Oddly compelling to watch! Read more

Too true! The only thing about good butter that stresses me out is that I try too hard to ration it so that I always have it. But if you don’t apply it liberally to slices of bread and the like, then what’s the point? Read more

findings so far...? Read more

I’m pro-corndog and I say so under oath! Read more

Not sure if these brands are available to you, but this might help: https://thetakeout.com/a-blind-taste-test-to-determine-the-best-hot-dogs-1827332540 Read more

You READ MY MIND. This was the first idea we had! However, it is too delicate to slice off with the “knife” they give you with the fun factory (which is basically a small paddle), and I didn’t want to employ a real knife because I was thinking about this as an activity for small kids. But yes, with a sharp knife, this… Read more

I agree that toppings and add-ons can add up in an annoying way that doesn’t make it worth it. For something like this corn dog, I assume a chunk of the $13 price tag is the “experiential” element. You’re buying something that no one else serves, and you get a story out of it. (Not to say that’ll make it worth it to… Read more

If anyone at Wilton asks, I am using the Fun Factory **in addition** to their lovely products, not **instead** of them! Read more

Yes, butter cookie dough is my next move as well. Sugar cookie dough is ideal for its foolproof nature (especially if you’re doing this with kids), but butter cookies might benefit from the thickness of certain shapes and the density of the dough as it’s extruded.  Read more

That’s the next experiment! You could definitely make spaghetti and fettuccine at the very least, and it’s probably easy to make a small filled pasta out of the tubular one. Biggest issue is that the pasta dough might be a bit stiffer and hard to work with. TBD. Read more

Like little Battenberg Cakes! Brilliant. Read more

Better yet, I moved! Read more

I will do just about anything to avoid washing a cutting board, so I thank you Read more

Love that flour tip for spilled oils! I’ve also found that the IKEA towels are among the best at actually drying off wet tupperware (a surprisingly difficult task). Read more

Here’s further mushrooms-on-toast inspiration! https://thetakeout.com/mushrooms-on-toast-provide-small-consolation-for-missin-1843989067 Read more

You caught me, I meant “uncorked.” I’m fixing it now. But sure, maybe I do want to get fancy with it—this is a $5,900 bottle of Bordeaux we’re talking about, after all.  Read more

It's gotta be aloe, right? Read more

I found those ads unsettling because it was the voice of Stu Pickles on Rugrats! Read more