Serious Eats - seriouseats.com

I grew up in Florida and saw it there. I'd say the flavor it most resembles is bubblegum. I was not a fan.

Strawberry rhubarb pie. No others need apply. I have loved it since I was a child and my mom would pick up a pie from Publix on Friday nights.

Czken, oh lord, I know the things you're talking about -- the rasher of bacon chips. I know longer remember the brand, but I love them. I also love -- love! -- the snacks that are shaped like, and supposedly taste like, sausage (cajbaika), and also the ones that taste like chicken and potatoes. I don't know what weird chemicals they use to produce that flavor, but I don't care. They are like salty heroin.

Cool, thanks. I think I'll try the home recipe, as I have sticky rice in the pantry.

I have won hearts with drunken Thai noodles and steamed broccoli with yuzu and garlic.

JerzeeTomato, your comments are idiotic. The Costco membership fee is $50, but the food savings from shopping there over the course of a year equal far more than the membership fee. Which means that, if the impoverished family receiving food stamps can scratch up the $50 fee (which the government does not and will not pay for), then that family can actually make taxpayers' money go farther on their $200 or so per month in food stamps, thus (possibly) obviating the need for further increases in assistance. Why should a poor family have to pay $5/pound for hamburger at Fairway here in NYC when they can get it for $2/pound at Costco?
And the ability to pay $50 PER YEAR for a Costco membership doesn't mean that family doesn't deserve food asistance! The ability to pay $50 doesn't meant they don't need the $2400 or so they get for the year. And there are a lot of reasons why poor people might want a Costco membership. For instance, I am recently unemployed and don't have a penny to spare at the moment, but I pay for a Costco membership in part because of the food savings and in part because I don't have vision insurance and it's the absolute cheapest place for me to get eyeglasses.
And lastly, let me add that your comments about people who "have a slew of kids" are hurtful and ignorant. Most people on foodstamps don't have a slew of kids. Food stamp recipients range from the single to families to the elderly -- some of them have suffered misfortunes, and some of them are just plain struggling.

You clearly were not eating Publix fried chicken, which is pretty much poultry crack. God, that stuff is so amazing.

I have been one of those customers! Sometimes, particularly when it's a big group of peope, the math gets wonky and the tip gets miscalculated. The one time it happened, the waitress did exactly what you did. We took a look at the bill and a look at the tip, and then realized we were shorting her a well-earned $20. I was so glad she spoke up -- I would have hated to be an inadvertent miser. I always pride myself on giving decent tips because I know that serving is a tough job.

It will probably taste just fine -- maybe it will have a slight olive taste, but as long as you're OK with that, it's good. Taste if later on today and if you're concerned, I would add several chopped up, sauteed garlic cloves and about a half cup of red wine. Those are both flavors that will go with the rest and will help tone down the olive flavor.You can also try adding half a teaspoon of dried thyme leaves or a few bay leaves.
Not anywhere near the worst screwup I've heard of!

Yeah, I too read this review seriously until the very end and was disappointed when I saw it was a joke. I mean, listen, Big Macs cannot compete with the burgers from Corner Bistro here in NYC or the Vortex in Atlanta (pimiento cheese burger, oh my god). But they have their place and every 5 years or so I want one, because they are their own type of deliciousness.
Way to snark, AHT.

I tip a dollar a drink. It's true that the bartender is both preparing and serving me the drink, unlike a waiter, but 1) there's a lot less skill to squirting gin and then tonic into a glass than there is to preparing me lobster ravioli and 2) it's not like she's got far to go or much to remember per customer. I might be more inclined to tip two bucks or more if I order a drink which requires some skill to make, like a real margarita or a long island, but gin and tonic or beer is about as complicated as it gets for me. I appreciate that on busy nights it's difficult to juggle drinks orders at a bar, but of course on busy nights the bartender will be making more money if everyone follows the dollar per drink rule.

I agree with the comments above that you should switch to thighs. They are much juicier and tastier, for not much more fat and calories. Also thighs are all but impossible to dry out, which makes them more versatile.
But if you absolutely must use chicken breast, try to get free range chicken or even heirloom breeds. Because they have smaller breasts (not bred for maximum breastage and allowed to run around outside), the flavor of the meat is deeper.