Things I've Learned Since Making Hot Dogs

A small assortment of food learnings since this weekend:

  • Never run out of soy sauce.
  • Enameled cast-iron pots kick so much ass when making chili.
  • That sometimes, elaborate foodie wording on a restaurant "special" is just a way to sell the same plate of spaghetti, grilled chicken, and spicy cream sauce that restaurants have been selling since the early 90's.
  • That I care less about the above around day 12 or 13 or so.
  • Jalapeno Jack Sun Chips taste like generic snack heat and generic snack cheese powder sprayed on that pleasantly-cardboardy Sun Chip base. Edible, but not interesting.
  • That miso paste burns.
  • That once you 've scraped most of the char off, it's still good, even if it was kind of old.
  • That the giant bin of shanghai bok choy they started selling at Costco last week is not a bad deal, but isn't as crisp and fresh as what you'd get in an Asian grocery.
  • That it's nice to have someone else make you chicken noodle soup.
  • I really need to go grocery shopping.
  • I can squeeze out one more meal of pasta with ground beef and vegetables before I absolutely, positiviely, really need to go grocery shopping.

 

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Sun Chips

Every bag should have a sticker that says NOW WITH 50 PERCENT MORE "MEH."

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