This morning I found a receipt in my kitchen. It was from my roommate, who had ordered pizza from Dominoes the night before. When I looked at it, I was shocked. There was a single line item on the order, two large pizzas for the sum of $75.98 USD. I thought, "what the hell is this? How is he spending so much on pizza? And the junk they sell at Dominos? They don't even make the crust there!"

But then I looked down to the actual amount paid and it had a discount: $54.00 off the price for buying two of them. So the effective price was a much more reasonable $10.99 each. That's less than a third of the sticker price. After tax and an in-house delivery fee, it was still under half of that price.

I don't eat out that often, and fast food is especially rare for me, so I've been fairly insulated from this, but it seems that this kind of thing is happening everywhere. One pizza place I do get food from occasionally is Pieology. Their pizzas were roughly $10 not too long ago, but in recent years those prices have ballooned, with some locations asking for $15 for the same pizza order. But the secret is that they are actually still selling pizzas for those prices if you use their app - it's just that instead of giving you the real price, you get free "perks", which is your choice of a drink, cookie, and things to that effect. I never go to McDonalds, but I've heard endless complaining about how expensive it is. The retort I hear is, "you better get the app". The app is a privacy nightmare that requires practically every permission it could ask for in order to function, so rather than actually getting deals you're just subsidizing the cost of your food with the sale of your personal data.

There's almost no way to definitively prove this, but one argument that I find compelling as to why restaurants are doing this is because of delivery apps. Delivery apps take omission from the purchase price, and people really don't like seeing that they're paying more for things on the apps than they would be in the stores, so shops are raising the base price of their food in order to make things seem more fair, while offering in-store discounts so that they don't lose out on revenue from lower-income people who wouldn't order from delivery apps. If that's the case, that would mean that people ordering from those delivery apps are not only paying more for the privilege, but they are actively pushing up the prices for everyone else as well. And that's just ridiculous.

Friendly debate.

String cheese is meant to be strung.
Eating it without stringing it is just plain wrong and there are many ways to eat it incorrectly. ¹ ₂ ³
But what is the correct minimum number of strings that string cheese must be strung into in order for it to be string cheese?
Is splitting it into two mostly even pieces enough?
Or is three a minimum?
Perhaps you have high strung opinions on the number of strings a string cheese must be strung for it to qualify as more than a mere stick of mozzarella and require say nine as a minimum.

I’m finally making the plunge to getting a bread maker, now that the price of bread has gone up to a stupid amount and I finally realized four months of buying bread every other day will pay for the machine itself. (Flour is cheap, yeast is cheap.) There are only really three machines available where I live, so I’m pretty set on the machine itself.

Since I’ve never had a bread maker, do y’all have any advice, favorite recipes, suggestions?

IMPORTANT: These do NOT have to be foods that specifically target vegans, like Amy's or many meat substitutes (though they certainly can be).

For example, most Triscuits are vegan, but they aren't generally thought of as a "vegan food" per-se.

ALSO IMPORTANT: They don't have to be health-conscious foods (though again, they certainly can be).

It's now cliche at this point, but the "Oreos are vegan" type of insight is also what I'm interested in. Sometimes you just want some junk food on hand, you know?

I rarely ever used graters before, but in the past month or so I've been on a spring roll rampage. You've gotta have some whiskered cucumbers and carrots, and a mixture of impatience and inadequate knife skills means using a grater. Previously I had a super cheap one from Daiso, but that one broke so I got a nice new one from Oxo. And even though it's technically a lot more featured than the Japanese dollar store version I was using before, it's actually way worse. Today I tried to do a technique I've heard of, shredding tofu, and even though I was using extra-firm it crumbled instead of shredded.

The big difference between the Daiso and Oxo graters is that the Daiso one had maybe 3-4 rows of "teeth" doing the grating and the Oxo one has something like 15-20 of them. That gives you a heck of a lot more friction and you need to put a lot more force to use it. This doesn't just mean that your delicate food will be destroyed, it also means you have to press so hard that you risk your hand slipping and getting shredded. It also means you can't try to get large shreds because it will gum the process up.

In contrast, the fewer holes in the Japanese one would take more passes to shred the same amount of food, but each pass is so much easier because you have the benefit of being able to build up speed and momentum as you shred. It feels like you're making slices instead of trying to force food through a mesh. The holes are also in the center of the grater so each shred is going to be the full length of the thing you're grating.

Why is it that every western grater is built like this? Don't people realize how bad it is?

Long story short, I’ve gotten very tired of buying junky pans that start getting rusty, etc. really quickly.

At the moment, I’m trying to find some good metal pans for baking things like brownies and focaccia, so probably 8x8 and/or 9x13.

Anyone have any good brand recommendations?

I've been slowly transitioning my diet away from meat and dairy products. Cutting meat out has not really been an issue for me, and most dairy has been easy (I find the idea of milk gross anyway, never liked sour cream much, and butter substitutes are plentiful), but so far the idea of cutting out cheese seems like it will be my biggest hurdle. It's a central ingredient in many things I enjoy (mac and cheese, pizza, grilled cheese, sprinkling it on pasta, queso with chips and salsa, cottage cheese with jam, pretty much any Mexican dish). One of my sons is allergic to dairy so I've had plenty opportunities to try some of the small selection of vegan cheeses (mostly wheat based, I believe) we can get around here and they just don't do it for me at all--I find the texture and taste of every one I've tried actively repulsive (Daiya and Violife are the two that spring to mind).

Has anyone had better luck with vegan cheese--maybe brands or styles that I'm unaware of that come closer to replacing the real thing? Any tips on how to make cheeseless pizza that doesn't taste like sadness and despair? Or will there be a cheese-shaped hole in my soul I'm going to have to live with when I finally give it up?

Hey everyone, I am attempting to go vegan.

I just wanted to do a "vegan weekend", but I’m about a month in, and I'm feeling like I can keep this up. I've tried in the past, but there are far more vegan options than there were several years ago. If you are a vegan, please let me know any tips, tricks, etc. that you wish you knew sooner. If you are on the fence or curious about it, ask questions! Post your favorite vegan recipes in the comments or any online resources you recommend on veganism. General veganism thread.

So I normally don't care that much about food. But I just got introduced to r/ididnthaveeggs which is a repository of insane and ridiculous recipe substitutions from the comments sections of recipes. Even with zero knowledge of cooking, I know swapping carrot for shredded kale in a carrot cake recipe will not turn out well.

So cooks and food-eaters of Tildes, what are the most insane and ridiculous substitutions you've encountered or heard of? Especially curious if you've had the (mis)fortune of getting to try the innovative recipe for yourself.

I recently finished my 8-pack of ICE BREAKERS DUO strawberry (hard sugar-free mint) which I really liked because they don't leave a sweet/sugary aftertaste in your mouth. I was wondering what I should buy next. What's your favorite brand of mint and why?

Hello, as the title implies, I am looking for a temp controlled teapot.

I own an ember mug and have to say, it is one of my favorite purchases/splurges. For those that do not want to click on the link, this is a temperature controlled mug that holds a hot temp for liquids in a mug wirelessly. It does this with quite good precision IMO, have not whipped out a thermometer to check accuracy.

I have been looking for some time for a teapot that could do the same. The requirements I have are that no plastic or otherwise health adverse heat volatile materials come into contact with the heated water, and I would like it to be a teapot, because I like the ritual of pouring the tea out of the pot. I want to be able to steep and pour the tea from the same temp controlled vessel(I don't mind heating water and then pouring it into the temp controlled teapot), so I'm not looking for a temp controlled kettle, necessarily.

I think last time I looked I ended up on pages showing things like this set up, which I'm open to, but would like some guidance or reviews, if possible.

Thank you!

Bonus, what are your favorite mint teas or other teas that have a sensory experience outside of temp?

EDIT: On the same website I linked, I forgot to direct people here. Has anyone ever used a teapot warmer like the ones on that website?

Do you devour dessert first?

Do you eat your pizza with a fork and knife?

Do you put ketchup on your steak, or eat it well-done?

This is a place to confess your food crimes -- the worst, oddest, or most atypical ways/things/combinations that you eat.

In addition to confession, you may also take a moment to preach. Win over some converts. Convince others of your ways. It could be that, after hearing your defense, the jury here will actually find you not guilty...

My partner and I like to have a drink while we cook/ after work, and we've usually switch between some wine or more recently nice cocktails. I'd like to up my cocktail game when I'm hosting though.

What simple cocktails would you guys suggest?

So far my favourite cocktails are Negroni, White Russian, Old fashioned, and for after dinner a friend of mine made that Im not too sure about that's a 50 50 mix of whisky and amaretto with a cherry that's surprisingly good.

I’m wondering what people choose to drink with a Mac and cheese meal? This has long been a conundrum for me. Probably for 20 years I have finished making the mac only to stop for a minute and think “should I have milk? Water? Soda/pop? Something else?”

Seriously, I have this question almost every time. Doesn’t matter if it’s homemade mac or kraft box. For the last 8 years it hasn’t really come up because I just didn’t buy mac and cheese (box “dinner”), but now I have a kid coming into the age where they want it occasionally so it’s back on the menu.

Am I being weird about this?

Are there other foods that people have a hard time pairing with a drink?

Welp, I'm mildly allergic to nuts... and I'm trying to give up as much sugar as possible. What the hell do people snack on that is outside of this? I don't want to wind up making a ramp of carrot or anything