Drusas

I feel obligated to plug the Seattle dog simply for being a different third option.

A Seattle dog is simply a hot dog on a roll that has been toasted inside and had a shmear of cream cheese. Standard is to come with fried onions, but it’s optional. Then you can add whatever you wants far as the usual hot dog toppings go. The hot dog or sausage is usually split open and grilled.

I like it with fried onions, sauerkraut, mustard, and a bit of ketchup. The ketchup balances out the saltiness of the rest. You could do relish. I also like it just plain with no extras.

Well, then you know who not to have dinner with anymore.

Deep dish. And I’m not.

We’re finally starting to get there, but American food culture really needs to embrace communal eating more. Think tapas, hot pots, even simply ordering a few dishes to share with the whole table.

It’s more of a social and interactive activity, you get to try more things–it’s just a better experience. And you don’t get ostracized if you have some specific reason that you need your own separate food (medical, personal, whatever).

It’s 100% the norm to put ketchup on hot dogs. She can go fuck right off.

It is standard.

The only time I think somebody can really enjoy something incorrectly is in karaoke (not bar karaoke, real karaoke where you get a room) because you can bring down the whole experience so easily. It’s a social activity, not a contest. And it’s a fun activity, not a wake.

Try it the recommended way for at least one or two bites and then judge how to improve it for yourself.

Thinking of for recipes, authenticity matters if you’re wanting that specific thing the way you’ve always (more or less) had it. Otherwise, go wild.

I’m always reminded of the time a chef my mother was dating tried to impress me by cooking pierogi (my favorite non-seafood food). He tried to make it fancy with toppings and it was so unsatisfying. Just give me my fried onions and sour cream.

Sadly, this doesn’t apply to a lot of seafood, however. Absolutely buy the most expensive scallops, for example, because they are handled, processed, and stored better, resulting in a very noticeable difference in quality; on the other hand, the difference between the cheapest and mid-range is less noticeable. Same with most sashimi. Oh, and even moreso with sake (obviously not seafood).

Well, now I want to do a dry vermouth comparison. Since we’re talking quality, I assume the two-month-open bottle has been stored in the fridge?

Similarly: You may be able to make a dish at home, but the highest quality ingredients go to restaurants. This doesn’t usually matter much, but sometimes it makes a sizeable difference.

And it’s not pizza if it requires a fork.

Fingers and fingernails can tell a surprising amount about your chronic health conditions.

Chinga la migra