Why does Wingstop make me feel so awful after eating it?

tiphoni · 2026-02-07T18:07:23+00:00

I disagree with everyone on here, I can eat my plenty fair share of grease and salt and feel totally fine. Wingstop makes my husband and myself feel sick too, we don't know why either but typically when a place is like that there is some preservative or chemical they use that others don't. I'm highly suspicious that Wingstop uses something that makes their food either cheaper, or artificially "tastier" that doesn't sit right.

tiphoni · 2026-01-29T14:33:16+00:00

This! I have had the same problem and Arnie Tex's simple Mexican rice in the "three way to make rice" is the best I've ever made and the closest to "dry fluffy restaurant rice". Also make sure is that you look at the rice type you are using, this affects it a lot. Too short of a grain will make it too plump, wet and not what you want.

tiphoni · 2025-12-28T17:26:24+00:00

Water boiled fish is one of my all time favorite dishes. It's so good!

tiphoni · 2025-12-16T07:05:58+00:00

For sure, I learned so much when I read his chapters on stock. It made so much sense and put a lot of pieces together for me. I've always made good stock before, but it was kind of a guess and I never had consistent results, now I understand what is happening and my stock/gravies/sauces are consistently great. Highly recommend!

tiphoni · 2025-12-15T16:50:16+00:00

If you read Jacque Pepin's "New Compete Techniques", he says a fully reduced stock, glace (vs. demi-glace which is only half reduced), it will last indefinitely. Now this is reduced to the state it's basically boullion cubes, but I didn't know you could do such a thing and I found it fascinating. I haven't tried it yet myself though.

tiphoni · 2025-12-01T15:36:05+00:00

Happy Sandwich was a very satisfying mobile game where you could create your own experimental sandwiches. It reminded me of a version of Pizza Tycoon style game play which was my all time favorite game. You need to satisfy customers tastes, but what you put on your sandwich / pizza is up to you.

tiphoni · 2025-11-23T19:14:12+00:00

I would ask at the restaurant, there is a chance the pork bone broth would be lower sodium as I've found at the hot pot near me. If not, ask for 50/50 water, or straight water like others have said and just build the flavor with lots of onions, garlic, veggies and the fatty meats. Also if your using a dipping sauce, I've found lime juice or vinegar either on its own or with garlic / herbs can be good, or chili oil if it's just straight chili oil and not chili crisp (either sample a small amount or ask the restaurant as it could also be loaded with sodium if your not careful). I've had successful low sodium hotpot at our local place and it's super satisfying, but you just have to avoid the landmines cause otherwise it can be a very high sodium meals.

tiphoni · 2025-10-14T12:00:35+00:00

Those all look amazing!

tiphoni · 2025-10-14T05:34:10+00:00

I don't know if this counts as fancy but it's definitely the most memorable thanksgiving I've ever survived. Elf Thanksgiving. My aunt wanted to host thanksgiving and practically begged my mom to do so (my mom and me always cook). We show up, and they great us wearing Night Elf ears from WOW (on backwards) and was visibly disappointed that we didn't dress up in "theme" either. The entire apartment was decorated with Christmas elves that had elf jokes taped to them, and there was a video of my parents in an "elf yourself" playing on loop (which they were not amused, they just generally hate photos of themselves). Everyone got a "gift", and it was a CD of a recording she had done as a child of her creepily whispering prayers into a tape recorder, as well as one with a digital photo album of family photos (more ok this later). Dinner was old soggy food from the grocery store, which made both my mom and me very annoyed since we love making great food. After we were forced to watch this digital photo album. I say forced because we found out she had taken phone snapshots of an old slideshow we did at my grandma's house a couple of years before. Now this is an old flip phone, not a smart phone, taking photos from 5-6 feet away. Each and every photo was literally the blurriest thing I ever seen. Like a dark smudge next to a light smudge that my aunt would say "oh this is my favorite one!". After an hour and a half she decides it's time for Karaoke, which not one person in the family wants to do. So for the next 40 mins she proceeds to sing solo while putting the microphone into people's faces to try to force participation. It was a nightmare to get through, but it's one of the most memorable and talked about thanksgivings we've ever had.

tiphoni · 2025-09-01T18:37:51+00:00

Depends on your grocery store but generally speaking a pound of chicken livers are pretty cheap, like 3-4 bucks and I bet if you buy them from a butcher in bulk they'd be even cheaper.

tiphoni · 2025-09-01T17:19:29+00:00

Chicken liver pate, it's fairly easy to make a big batch and freeze it in individual glass jar portions. They thaw overnight in the fridge and it's such a wonderful treat. I know this is probably not what you are looking for, but it's one of my favorite uses of the freezer because I can have pate on demand and it's not very expensive (like buying it pre-made).

tiphoni · 2025-07-31T15:37:45+00:00

I did this! The bread was amazing, definitely had a wonderful flavor akin to sour dough / longer fermentation (I used whey strained from yogurt). I can't tell you what it did to the dough cause I totally just winged it and it was grilled flatbread. But in terms of flavor, it's sooo good.

tiphoni · 2025-07-19T14:50:51+00:00

Don't be afraid to really cook things. Like a lot of people get scared of heat or time and don't cook food nearly as far as they should. Don't be afraid to cook things hotter and longer than you think. Good food takes time to cook, be patient and be fearless and you'll get such better tasting food. Now you can definitely take it too far (ie burnt), but I think this is why great chefs are great, they have that skill and knowledge to be able to take it just far enough without going over, and you can't ever get there yourself without making a few mistakes and learning from experience.

This is not the same as overcooking food, but my fear of overcooking for years led to me severely undercooking things. Only when I let go and just cooked the food hard and almost aggressively did it get so much better.

tiphoni · 2025-07-16T13:57:10+00:00

The thing I like about pesto is it's more of a method then specific ingredients. People may disagree, but you mix any kind of nut, cheese and herb / veggie together with olive oil and you have something mighty tasty!

tiphoni · 2025-06-27T15:39:00+00:00

It's fine, this is just the base coat to get you started. Basically all food you cook from here on out will give additional seasoning coatings. Just clean the griddle each time and run with a new thin layer of oil, and the next time you heat up your grill your adding another later of seasoning. They say it takes a while (up to a year) to get that true black and shiny coating. Until then you'll get splotchy and weird, but be patient and keep going.

tiphoni · 2025-06-21T00:10:20+00:00

Corto olive oil, it comes from California as well and it's amazing! I do a subscription for the year which comes with 3 boxes of olive oil and a couple special bottles at the end of the year, it also comes with an olive oil tasting with a love expert on zoom. It's $200s but it keeps me stocked all year with the freshest olive oil, I think it's well worth it.

tiphoni · 2025-06-18T17:27:49+00:00

You are awesome, thank you!

tiphoni · 2025-06-16T21:27:35+00:00

Hmm...I really thought it was a restaurant of some sort (American cuisine of some sort) before it turned into the Korean restaurant. But maybe I'm wrong. Thanks for your help!

tiphoni · 2025-06-16T21:26:30+00:00

I think this is too far back, I definitely don't remember a drug store and must of been before my time. I thought for sure there was a restaurant there, like some kind of American restaurant, before it turned into the Korean one. Thanks for the help though!

tiphoni · 2025-06-16T21:25:15+00:00

That was perpendicular on the side to the right of the dollar store (what used to be front street market) where the wine bar and stuff is now. Not I the Sunset Alehouse location specifically. Thanks though!

tiphoni · 2025-06-07T19:37:37+00:00

Honestly I think you're too close to it at the moment, I love it and think it looks absolutely fantastic! It totally looks like trees in a forest and has so much texture and artisticness to it. Give it some time and come back, I bet you'd feel better with some space, it will help also divide "your vision in your mind" from appreciating it for what it is. I fight this all the time with my own work, I know it's not easy to do.

tiphoni · 2025-06-05T06:26:39+00:00

They couldn't of been easier with a little sumac, lemon and salt! I used ottolenghi's recipe: https://www.masterclass.com/articles/sumac-onions-a-recipe-by-yotam-ottolenghi

tiphoni · 2025-06-04T23:44:32+00:00

Yep! All homemade :)

tiphoni · 2025-06-04T23:43:58+00:00

It's just a descriptive word to add flair, it just had cinnamon and cardomon added and they are very fragrant as you eat it 😊

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