That’s a whole lotta Felix
2 Likes
from what i hear Felix won’t let just any poster meet his wife, you’re breathing rarefied air
3 Likes
oh no! good thing i will be drunk
5 Likes
from hearsay, this is mostly dependent on how much felix’s wife and an sbutt will tagteam dunking on felix
1 Like
got “adventurous” with my order from the local pizza joint and i’m obsessed with this combination:
- chevre
- basil pesto
- wedge roma tomato
- diced bell pepper salsa
fantastic
8 Likes
Every pizza place seems to now charge $2-4 a topping regardless of how much should be put on. Three leaves worth of shredded basil shouldn’t cost a dollar a leaf!! A meat lovers pizza is cheaper than a custom one with two veggie toppings!
I rarely venture out past one topping because I’m just insulted
10 Likes
i live in a provincial hellstate but more specifically in a nice town no one has successfully gentrified so that pizza ran me $17 for a large. i have grown addicted and will resent its absence
7 Likes
I have made many dishes lately but I keep going back to a very simple fried eggs on toast
Today I cooked up some anaheim and red bell pepper along with green onions (kind of a staple of this dish for me at this point) and cumin seed, then finished with pickled radishes and some chives
Huge fan of basting the white around the yolk with hot butter that the veggies have been cooking in, helps to get that cooked without overcooking the yolks which remained wonderfully runny this time
7 Likes
Made liege waffles today!!
I think they’d have benefited from a longer ferment but oh well! A little on the dry side because I elected to use up some whole wheat flour instead of going all AP
12 Likes
On cold pizza, spreading a layer of toum (“garlic whip” as it’s sold to me) right on top
On a hamburger, a full patty-sized slice of pickled celeriac instead of pickled cucumber slices
Just two food things I am pleased with
10 Likes
I’m like two years late to the “chili crisp oil” craze but goddamn, that stuff is good.
I also finally figured out a decent and easy way to make tofu (press, cube, marinate, air fryer), and have been trying to use it for more dishes. It’s good! It’s great!
7 Likes
I love the fermented soy beans in chili oil Lao Gan Ma sell
2 Likes
I think I might be the only chili crisp hater. I don’t know if I’ve just had two bad bottles but it always tastes vaguely bitter and perhaps even rancid to me
1 Like
i’m averse to it too but idk if that’s just coz i’ve had a few homemade batches that were a little burnt
1 Like
Has anyone else had the new(?) hot mustard doritos
They’re great, #1 best dorito love it when the inside of my face burns
4 Likes
san pellegrino and perrier have started making these drinks that are like carbonated mineral water with an absolutely minuscule amount of fruit juice in them and i think they are the perfect beverage. they have like a third of the sugar as a normal soda so they don’t taste like they are disintegrating your teeth actively, but they have actual flavor unlike those la croix style drinks that taste like a fruit-ghost farted into a can of club soda
there is one that has guava and lime or something, and the flavor is honestly a closer approximation of what is good tasting about IPAs or other hoppy beers than actual non-alcoholic beer is. finally there is real innovation happening in the soft drink sector!! this is a game changer!!!
6 Likes
i get these some times but to me imo i think that in the end the fully unsweet ones are better
but towards this end I did find a 12pack of these bad boys on the clearance rack for $1.19 and was happily impressed
5 Likes
it depends a lot on the flavor! some are good, others are just… unremarkable. i was excited about a passionfruit one i got a few weeks ago but it was very mid
2 Likes
Pizza place I used to go to in Texas straight up says that you will get less of each topping the more toppings you order past two, so price is unaffected by the number of toppings
8 Likes
Finally, pizza sanity
6 Likes