Yawgmoth posted:

I remember as a young lad picking the leaves from the salt trees.

Fleta Mcgurn posted:

Shot in the dark on the pizza martini- if you did basil vodka in tomato juice with an olive garnish and a few Parmesan shavings....? maybe it wouldn't be horrible?

Picnic Princess posted:

Data Graham posted:

Chili in the saddest bread bowl.

HP Artsandcrafts posted:

Introducing Taco Bells latest hellspawn: The Naked Chicken Chalupa.



It's a fried chicken disk.

Data Graham posted:

I'm just cynical enough to imagine that the reason why poke is a fad is because of pokemon kids now being hipster adults and seeing something they think looks familiar.

Sociopastry posted:

Sounds like someone makes lovely hamburgers. Put an egg, some bread crumbs and some onion in your hamburger before you make it into patties and fry it my man

Megabound posted:

How does America deal with having poo poo coffee from every single establishment? I'm dreading visiting because I'm sure no one will know what a latte is.

Tiggum posted:

Are these the same as the Australian ones, ie. the same thing as M&Ms? Because I'm pretty sure Americans have M&Ms.

RareAcumen posted:

twoday posted:

mostlygray posted:

At most places, I just say "dealers choice" and they lose their poo poo. The average server loses their mind. They start asking if "dealers choice" is a brand name and then they offer me food that they don't even make. "How about PB&j?"

I've got one Subway where the manager knows me and I don't have to be grilled with "Do you want turkey on your turkey sub?" "Do you want horseflies on it?"

He just makes me something different every day and I never ask questions. It's magic. I also have a Qdoba guy that's the same way. i just got off work, I don't need any more questions, just put food in my belly and I'll be good. I'll decide more stuff tomorrow.

Ranter posted:

Too much cilantro on banh mi is bleh. A little goes a long way. Raw jalapenos on them can gently caress off too.

Pastry of the Year posted:

U.T. Raptor posted:

The stove covered in aluminum foil bothers me a lot more than the food.

NewFatMike posted:

Sandwich Anarchist posted:

Server slides a hotdog into her vagina before putting it back in bun and serving it. Security cam footage, not graphic, but holy poo poo what the gently caress.

Data Graham posted:

It got you sharing it.

poop dood posted:

AAAAAGH. As a bartender and general proponent of succinctness this is absolutely killing me. From a "craft" perspective this is an incredibly unimaginative cocktail list. Only one cocktail on here is a true original, and it's a pretty safe combo of gin, St-Germain (which they misspelled) and citrus, with a little mezcal to liven it up. Everything else tells you outright that it's just something you're used to with an inoffensive substitution. This of course excludes the Bloody Scary which is the loosest Bloody Mary riff I think I've ever seen. No Worcestershire or horseradish? For shame.

And then of course from a writing perspective I completely loathe how they decided against simply telling me what's in their drinks in favor of jacking off in my unwilling face about how Clever and Interesting they are. For those who aren't used to the craft-cocktail scene, seeing this sort of thing at a bar you're at for the first time is how you discern the true believers from a bar run by sharks who smell money in the water.

canis minor posted:

Here's what polish pizza looks like:



It differs from italian pizza as we make it with hard cheese, so the top will be crispy, while the dough will be soaked with fat from the sausage toppings (the sausage is also grated, not cut, so again, it will start getting crispy). Generally - there aren't many ingredients in here that remained whole, as everything is shredded to pieces.

Lutha Mahtin posted:

it's chili, right

angerbeet posted:

Why would chili have corn in it that's just insanity.

Olive Garden tonight! posted:

Okay is no one else going to question this

quote:

The biochemistry’s pretty simple! Many of us take spironolactone, which is an anti-androgen and diuretic. Pickles, and pickle juice, are a way of taking in fluids and replacing lost salt that helps retain those fluids, keeping us hydrated. I’ve also drank chicken or beef bouillon straight in a pinch.

Hirayuki posted:

I think that's about right, the Shrimp and Bananas thing. IKEA sells something like them, too, with a rather unfortunate name:



(plus seasonal variations)

And Pineapple Lumps (NZ and maybe Australia?) are kind of like pineapple-flavored circus peanuts enrobed in delicious lovely chocolate.

Picnic Princess posted:

Why is it grey

Samovar posted:

Hope you like having no epidermal tissue on your tongue.

RandomPauI posted:

What about taking things the next level and putting fried baloney on top of a hamburger patty? Or grinding beef and baloney together?

Hirayuki posted:

Or throw it out, in the case of Starbucks's Zombie Frappuccino:

Ziv Zulander posted:

Wouldn't all the grease pool at the bottom and turn it into a big soggy mess? And wouldn't they be difficult to cook all the way through without burning the outside?

LifeSunDeath posted:

i'm still confused where the sauce enters in. Is it like a drumstick ice cream where you get to bottom and there's a hershey's kiss size chunk of chocolate that didn't stick to inside of the cone? or is it like a pocket of sauce suspended in the middle somehow? or no sauce at all and just gently caress you?

ACES CURE PLANES posted:

https://twitter.com/joshthefunkdoc/status/961421414095118336

chitoryu12 posted:

Epcot's Festival of the Arts that's going on right now has a stand that only sells deconstructed food, like the Deconstructed BLT is tomato jam, pork belly, and a poached egg on a plate with sauce. They have a Deconstructed Breakfast cocktail: spiced apple chai tea, cream bourbon, and bits of candied bacon and a piece of waffle cone floating inside.

Good Soldier Svejk posted:

Found this on wikipedia while learning about various types of frozen treats.