Anna N

"He opened Bellucci Pizza in February 2021, a slice shop in Astoria that sold a version of the coal-oven clam pie he had on the menu at Lombardi’s. The restaurant was well-received, but Bellucci walked away less than a year later, writing in a social media post at the time that he and his former partner Leo Dakmak had “different visions for the future.” Here.

I love lychees. Yes the flavour is unique but it is mild and hard to imagine that anyone would reject it. Of course I know there are people who don't like lychees but they must be few. They are readily available here when in season. Not sure where they are imported from

I had a couple of handfuls and oh they were so good and then my brain kicked in. Was I wiiling to risk $1000+? That's what it would cost me if I managed to break my plate one more time. I gave them away to somebody who has a full set of teeth. Damn.

Don't think so. Click.

$78+.

Thanks. I was able to source a similar product from Amazon.ca called Yupik. It was probably not a wise move given my dental situation!

I am not a fan of peanuts but for many years I did enjoy a product that was sold as beer nuts. These were peanuts with a candy coating as I recall so sweet rather than salty. I can't seem to find them anymore. Although they do appear to be available somewhere. Here

I envy you for this. There is nothing comparable around here and if there were the cost would be closer to $30 or more.

To each their own as always. Compared to Campbell's Progresso is gourmet.

We have looked at them before. Here. I keep one handy but use it mostly for grilled sandwiches.

That is a beautiful even sear!

Perhaps more practical than fun but it ensures that lunch does not become a disaster zone. Carrying a microwave-heated bowl of soup to my table without spilling it had become quite a challenge. This plastic mug stays cool, seals very well but also has a vent. I am very happy with it.

I suspect that all such gadgets have their limits.

Couldn't live without them! Edited to add they are super great in the freezer for vegetables, shrimp, dumplings etc.

Those horrible kidney beans. oops. I see @blue_dolphinbeat me to it. She knows me and my relationship to beans of almost any kind. These ones are the worst.

I have never tried them and I'm not likely to do so but here's a bit of information on them: Click.

I am sure that @Shelbyis scrolling quickly past the photograph of your breakfast but I am just loving the look of those blistered tomato skins.

Progresso minestrone soup with marmite butter toasts. Not bad. A bit challenging to chase around those reddish brown bullets yet very satisfying to scrape them into the compost bin at the end.

Stale bread? Dip bread? Breakfast wine!

I have never heard of cheese corn. Sounds very interesting. I don't think this restaurant offers it but their full menu is all in Korean so it may be hidden.

Why on earth do you have to eat some thing that you find so disgusting? Surely you will not cause cosmic disaster if you bin the stuff. I agree that it's unfortunate to waste food but it's also a bit over-the-top to eat something that disgusts you.

@Kerry Bealwas working in Hamilton today so we decided to get lunch from BAB again. I ordered the Korean fried chicken and Kerry ordered the scallion pancake but we basically shared. Both plates look very similar. Kerry's plate. My plate. Despite a 30 minute or more car ride the chicken arrived wonderfully crispy on the outside and tender and moist on the inside. There are plenty of leftovers for me in the refrigerator.

Progresso beef pot roast soup.

Wow. That's really interesting.

In the past when we have had similar spikes in inflation which put restaurants out of the reach of many of us, eventually we adjusted. We began to eat out again. It was slow at first but eventually things settled down. The higher prices became normal. Some restaurants were lost for good. This time it feels different. I am not predicting what might happen but I suspect it will be some sort of revolution. If we can't pay restaurant workers and can't house them then it's hard to understand how restaurants can continue to exist in their current format.