"Thanksgiving is coming, blah blah blah. Let's cut the bullshit: it's pie week. Better choose wisely."
Your mileage may vary.
Made me laugh. But not for the easily offended. Sample:
Item #02-6818686 Waffle batter dispenser
Williams-Sonoma says: "Measures out uniform circles in three sizes."
Notes from Drew: How about a spoon? How about you use a fucking spoon to dole out your waffle batter? The waffle iron itself tells you when it's had enough batter. If you overload it because you're a fat greedy pig, the batter spills off the side. You don't need a dispenser. OH BUT HOW WILL I KNOW I'VE USED THE EXACT RIGHT AMOUNT OF BATTER?! Now this waffle will never fit in my grain sack!
"The science behind why you just can't stop eating nacho cheese Doritos".
Science has cracked the code of the nacho cheese Dorito’s ability to keep us coming back for more.
Ingredients, fat ratio, texture, and even the brightly colored bags all combine to make Doritos one of the most popular snack chip in existence.
I like 'em a lot. Always have.
Anchovies. You either love 'em, or you hate 'em, right? WRONG. In my experience, everybody loves anchovies—it's just that some people don't know they do.
So you think you don't like anchovies? Well, I think you're wrong. Or at least I'd like to convince you otherwise.
I, too, was once a hater of this oily, silver-skinned saltwater fish, and I blame it all on the poorest quality versions, packed in inexpensive oil, that are often laid atop pies in American pizza joints. Reviling the anchovy pizza was like an American pastime, and I proudly joined in.
Then about 20 years ago, one of the chefs at Campanile made an anchovy aioli, which she smeared on the olive bread crostini that we served alongside a tuna niçoise salad. It was so delicious, I knew I had to give the anchovy a chance.
Interesting, but as they say on TV, "Your mileage may vary."