I don't know if the Dead & Co. shows are like this, but at Phish, if you stared at the band, all the movement behind them made it feel like you were on one of those immersive rides. I had to grab onto something a few times.
Early 80s shows are sleepers.
I'll eat it fresh. I'll eat it cold. I'll eat that shit until I'm old.
Luby's is #1. Kraft might as well be second. I've made some fancy-ass mac 'n' cheese over the years, but Kraft is just damned satisfying.
Both of these posts are true. You just need a T connection in black-iron pipe. Id' suggest a couple of ball valves at each termination point.
I am not a plumber, but I've had one run an exterior line and know what he did.
Also, the yellow thread tape is for gas.
I use silicone baking rounds under my pans and my six-year-old Induction cooktop still looks brand new.
As for pans, apart from my collection of cast iron and carbon steel, the Cuisinart French Classic stainless is fantastic and not unreasonable. The Cuisinart MultiClad Pro is virtually identical, but made in China (so probably more expensive now). I mean, All-Clad is great if you like the handles, but I don't care for them. But the Cuisinart passes the heavy enough to be used as a weapon test.
Yeah, my kids still love frozen rolls.
A good canned biscuit base on an egg casserole or, even better, those frozen hash browns as a base is some pretty greasy good eats.
One of my staples growing up was a chicken and rice casserole with four-ish frozen chicken breasts, two cups of rice, two cans of cream of mushroom soup, and two cups of water. Season liberally with Seasoned Salt (Morton's Nature Seasons), cover in foil and bake at 350 for about 1.5 hours. I made it for years after I got married and really like the cream of mushroom/rice combination. Fancy it up by adding a can of mushrooms. I recognize it for what it is (mid-century casserole/back of soup can recipe fare) and haven't made it in years. But it outkicked the coverage for some time after it should have been retired.
I've lived in Texas my entire life (50+ years), and never to my recollection have I ever been presented with the opportunity to eat a congealed salad (although I'm sure it was an option at Luby's or something).
My neighbor upstairs my senior year at UT had a girlfriend who would make these for us while we sat their and drank beer. There's no way they're as good as I remember them. But they're probably pretty good.