This article blames their business model, the economy, and a decline in viewership for sports. No it's because the restaurants are fricking dirty and the garlic parm sauce sucks.

First off, no, I'm not any kind of fantastic professional chef. I passed a technical school food prep course with a C+ back in high school and have worked fast food jobs for the combined total of maybe a year and a half.

That said, I am an amazing desperation chef. I've been making edible meals out of scraps since I learned how to use the microwave at 8 years old. I once survived for two weeks on three packages of Ramen, some bullion cubes, a package of hot dogs, various seasonings, and $10.

My desperation cooking days appear to be at an end, however, I would like to pass on my accrued real-world knowledge in hopes that someone between jobs or a poor zoomer doesn't starve to death.

ghetto chili

Peel and slice some potatoes. The thinner the better since the potato starch is what's going to thicken this up. Add skim milk and noodles and let simmer over low heat while covered, stirring often. We're going to get a gravy-ish broth here, so if it starts getting too thin leave uncovered for a bit to evaporate or add more noodles. You can add butter or oil if you'd like, I try to avoid it unless the noodles are really sticking.

Once it's thickened a bit add pepper. Shit tons of it. And a little salt, too. Stir it very well, and it should become a sort of disgusting gray color. Taste often to achieve target. Add veggies if you like.

I love soup. Unfortunately, I now live in an area where soup is nearly the same temperature as outside. I still enjoy it on the winter months and inside my home if I lower my thermostat down 3 degrees to 65.

Anyway, here are my top 3 soups in no particular order (they are all #1!):

Pho- I know the Vietnamese have a few other great dishes, but I will never try them. Why bother? They somehow perfected chicken soup, which is probably the #1 comfort food of everyone in the Western world (and Vietnam apparently). Everyone knows what chicken soup tastes like, so I don't need to tell you, but they add a bunch of crap that makes it better.

Red Curry- All curries are amazing. It's creamy, sweet, spicy, and savory. It triggers nearly every taste sensation. You can't go wrong with any curry, but red is my favorite. I like spicy foods and red typically is the spiciest. Add pineapple and shrimp and I think this dish has one of the most complete taste palates.

French Onion- I don't care much for french cuisine. I don't see much of a difference between them and the Chinese that eat live mice. At least the Chinese don't pretend like it's some high cultured experience. However, no one can deny their cheese, baguette, and french onion soup is amazing. Rich, sweet, salty, and savory. The only reason this isn't known as an American dish is because they had several centuries head start.

What's your favorite soups?!

Made dinner for mother's day. Mom wanted meatloaf which turned out great! Peas were meh, needs mushrooms or onions or something.

Apparently biltong is a type of dry-aged beef from South Africa (@kaamrev reference). Looks very nice and reminds me of different dried/smoked stuff I see in the outdoor markets, which taste really good. The recipe this guy lays out is super simple as it is literally just covering your meat with spices and letting it dry for 5 days. I've never done drying but I do know how to smoke, so since it's close to summer and the climate in my house is going to be similar to what he described as required, I think I'm gonna try make this, probably sometime in June.

I just got into a discussion about this. The big fear campaign against aspartame (which was Splenda at the time, now they use sucralose) still has effects twenty years later, despite the fact that artificial sweeteners have gotten so much better.

Erythritol is a natural sugar alcohol. Allulose is literally sugar with no glycemic impact. Stevia and monk fruit are mid but they work in a lot of dishes.

I don't understand why a large mass of people still think aspartame is the only thing out there.

I will share with you all a secret.

Today I had some pretty good tendies today after cashing in my GBP, and while enjoying my crisp delights I realized some of you may be ignorant to the best tendie dipping sauce ever devised.

THANKFULLY it is easy to make.

HONEY DILL SAUCE

1/2 cup mayo

1/2 cup honey (nuke it if its solid or use the liquid kind in the bear bottle)

1 or 2 tbsp of dry dill (add to taste, some dill is more potent than others)

Combine well and enjoy.

!leafs

I'm sure some of u can vouch for this

Yes I know I need to buy wine glasses, it's on my to-do list :(

The fried rice is homemade, the chicken katsu was bought from a Japanese market. Bae really outdid herself

BREAKING: Greggs has emerged victorious in a legal battle over their ability to serve late-night sausage rolls and steak bakes to Londoners at their Leicester Square flagship. https://t.co/6vHIlp2kr8

— Metro (@MetroUK) May 16, 2023

Souf FC don't deserve Greggs

box combo with iced tea, the perfect meal

or almost perfect i guess, i wish they would sub out the mediocre coleslaw for something else or even just more fries or something

SEVEN LIMES AND AN AVOCADO

Like I buy Nescafe instant coffee, it's not what I normally drink in the morning but it has a variety of other uses. On the label it says, "Made from 100% select coffee beans." What does that even mean? What are select coffee beans? If the lowest tier of coffee uses "select" coffee beans what happens to the non-select coffee beans?

bonus chocolate coffee protein smoothie recipe:

2 scoops chocolate protein powder (you can use vanilla as well if you also add the next ingredient)

1 tbsp of cocoa powder - not like nesquik, 100% cocoa, the baking kind (optional if you use chocolate protein powder but still great to add)

1/2 cup fat free greek yogurt (optional but i like to add it)

1 tbsp instant coffee

1 cup of milk (rough measurement, you might need to add more to get it to blend smooth) - i like using real milk here but i've used almond milk too and it works good

ice cubes for texture

(optional) frozen fruit - i've done strawberries and bananas and both are good

Drunk by the end so pics get progressively shittier.

I'm thinking like eggs, ramen, etc. Does anyone have a favorite way to serve them up?

@TariqNasneed explain what a garden puff is