I’m haunted by wasted salad dressing.
Welcome to the avocado-pocalypse. Has anyone made that pun before? No? I’m the first? Great. Moving on…
Good Burger just entered the downtown marketplace, and they didn’t do it quietly. The founder of the burgeoning burger chain recently claimed that they serve “the best fries in Idaho.”
Now, any time you declare yourself the best at anything, you’re probably wrong. Good Burger’s audacious claim is nothing more than shrewd marketing.
But it’s a marketing trap that I will gladly fall for! Enticed by Good Burger’s confidence, I decided to compare it to competing local chain (and member of many a “best French fries” listicle) Boise Fry Company.
At many times in life, we become tied, whether by our own ignorance or the constant pressure toward cultural conformity, to a certain way of doing things.
The way we hold our forks is an example of this mindless traditionalism. All of us hold our forks a certain way, like this:
“Everybody, dish up!”
For me, those three words are the most glorious part of Thanksgiving, not so much an invitation as a starter’s gun. I sprint to the table, box out my mother and my grandparents, and throw a few elbows to keep my sister away from the gravy—you know, the buffet fundamentals.
This is the second of two posts evaluating the viability of nut-based fake cheese.
Two weeks ago, I wrote about the dairy industry’s panicked response to the rise of nut milk and nut cheese. Today, I am going to tell you why that panic is justified:
I fell in love with nut cheese.
This is the first of two posts evaluating the viability of nut-based fake cheese.
Milk consumption in the United States is falling faster than a Holstein with a defective parachute, and alternative milks—from soy milk to pea milk—are a big reason why.
How obsessed is America with alternative milk? New York City recently experienced an oat milk shortage… and there was widespread panic.
There’s a lot of misinformation floating around the internet these days, and I’m fine with that. But I’m not fine with people incorrectly ranking herbs. Let’s set things straight:
Honorable Mention: Chives
Get ready for some wild speculation:
Different foods have different degrees of upside and downside. Pizza, for instance, has sky-high upside and almost no downside—it’s really hard to mess up hot bread and cheese. Foie gras, on the other hand, has high upside and devastating downside.
I fear that Chinese food—or the popular American rendition of Chinese food—is the rare cuisine that has both low upside and high downside.
We spend a lot of time—I spend a lot of time—talking about food. We pick apart every morsel and molecule of our meals, analyzing the taste, texture, appearance, and of course mouthfeel.
But sometimes, my friends, I fear we’ve got this all wrong. I fear that in our endless quest for better bites, we have forgotten who eats the food.
We eat the food.