Buenos Aires - Chef Boyardee Overstuffed Ravioli are square, and that’s a problem. They come in a round can. Imagine if you will, plump, delicious ravioli, fitting the diameter of said can with just enough room for sauce around and in-between, stacked one atop the other from bottom to top. Sheer brilliance.
I’m sure that if [...]
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"I have a few other dislikes, but not many. I don’t want salt sprinkled on my desserts, even high-minded pink sea salt from some Hawaiian coast. I don’t enjoy marshmallows snipped off tableside; it’s way too French. Of course, marshmallows roasted over a campfire are exquisite, the only dessert that should be served searing hot. (That’s the second great lesson I learned in the Cub Scouts.) I particularly dislike the custom of plopping cold ice cream in the center of hot soufflés, a perverse practice that ruins two desserts at once. I never cared much for Chuckles as a kid, and I don’t go for gelées now. That’s never going to change." - Alan Richman, GQ
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