I honestly don't get how it can be schedule i. While I'd move it off the schedules all together (or create a schedule vi and toss in alcohol and tobacco with it, call it substances that can be taxed and controlled at the federal level, with each state and local districts being allowed to ban or add additional controls on them, such as the federal mandate to be 21 to buy alcohol despite not being on any schedule, schedule vi would seek to codify that) I think I'd move meth to schedule i, despite the ingredients being lower level schedules, and I'd probably move LSD from schedule i to ii or iii... probably ii.

He's right, Dominos sucks balls as far as ingredients used goes. Way to fuck-up a good pizza Dom, but no one that eats crap will care anyhow...

I know this is a running world joke due to the popular mass production American beers.

But a lot of people dismiss America as a whole because of this joke and I feel it's important to point out that America actually has a thriving and amazing microbrewery culture that produces beers equal to any in the world.

The problem is when microbreweries get to a certain size, they almost always sell out to a larger company and the product deteriorates in to the "perfect always same taste" precision of the mass production beer, losing any charm or personality the beer used to have. As it now needs to be consistently marketable.

The other factor is once these beers do get sold off, you often lose the original brew anyway, you just end up buying a locally made brew with "expert consultants ensuring the same taste", except it never is the same taste because they use local ingredients which inherently have a different flavour, missing the whole point of world beer in the fucking first place.

Basically a few giant beer corps rule the world and wreck everything, turning a beverage that should be on par with wine in to something very misunderstood and generally accepted as a low classing alcoholic drink.

If you want good beer in any country, not just America, the situation is the same, you need to go the micros who still employ the passion and respect the skill takes. Hence I declare the joke no longer relevant.

Ingredients

2 rabbits, cut in fairly small pieces by the butcher
2 cups white wine
4 cloves of garlic, sliced thin
3 bay leaves, dried
1 tsp dried rosemary or fresh rosemary
1/4 cup extra virgin olive oil
2 tsp wine vinegar
1 dash salt, to taste

enjoy!

I'd like the next two to be a challenge of baker's gold proportions if anyone dare place the task upon me, ...no exotic ingredients or process being too extravagant-

The salmon crosses the road because it knows that salmon roe is one of the most valuable alchemy ingredients in the entirety of Skyrim.
RUN! THE DRAGONBORN IS RIGHT BEHIND YOU!

@chingalera
Taco Bell should have an ipad for ordering with slider-controls for the 7 basic ingredients.

Here is everything my mother remembers about the recipe (and as it turns out, I was wrong about the oatmeal):

Marzipan Coconut Cookies

egg whites
marzipan paste
wheat flour
confectioners' sugar
unsweetened shredded coconut
lemon juice

1. Beat the egg whites until stiff.
2. Combine the other ingredients, then fold in stiff egg whites.
3. Form cookies with a spoon and bake.

The cookies should be golden but still soft.
Optionally, you could add a chocolate glaze to some of the cookies.

She doesn't remember the quantities of the ingredients or the oven temperature. I hope that's okay.

I'm still trying to get hold of the recipe I talked about in my earlier post. My mom cannot find it, but I hope she'll be able to tell me what ingredients she used. I only know that the cookies had marzipan in them, and probably oatmeal.

I really like to bake, so I can't think of any other cookie recipe I haven't tried to bake after I tasted it.

So I'd like to participate in this contest with these "Marzipan-and-probably-Oatmeal-Cookies" and I promise to tell you the other ingredients, as soon as my mother answers my email.

Made these last night-I call em:

Chewy Sugar Cookies (monster version)

2 3/4 cups flour (sifted with:)
1 tsp baking soda
1/2 tsp baking powder

I cup (2 sticks) salted, butter (softened)
1 1/2 cups whole cane sugar
1 egg
1tsp (or to taste) vanilla extract
3-6 tbsp buttermilk
some ground cinnamon, and some more sugar for later

sift dry ingredients into bowl
in a separate bowl, cream sugar, extract, egg, and a small glug of buttermilk until creamy
mix wet and dry ingredients and add just enough extra buttermilk to make the mix slightly sticky but not wet (or, the opposite of how you like your women)

NOW comes the monster part:

Add to dough, some pure grated coconut (unsweetened), dried cranberries, and fresh almonds that have been hit with the coffee grinder to chop and powder a bit)

Place the dough in the freezer while you preheat the oven to 375°F

on an un-greased cookie sheet, place small dollops of dough that has been rolled in some of the coconut/almond mix you set aside extra

on top of each dollop that you flatten slightly with a fork, brush-on some buttermilk on each dough-glob, then sprinkle with a sugar and a ground cinnamon mix

Bake for 8-10 minutes on second-to-top oven rack

Real panty-droppers these, bet ya can't eat just five

It's like Taco Bell yellowc, whenever the introduce some new glop it's simply another variation of of the same 7 ingredients they have on hand in some new shape or wad.

The whole issue about calories is a misdirect, there are dozens of other more important reasons why McD's is worse than trash. A couple of examples - the food is loaded with all manner of artificial ingredients, it's lacking in quality fiber, it's highly processed (low nutritional value), and the quality of the macro ingredients is very poor - i.e. the use of trans-fats as @RedSky points out, as well as the use of poor quality sugars (i.e. HFCS) to sweeten the dough.

That's not even to mention the exploitation of their workers, rainforest clearing to raise cattle, wasteful use of plastic packaging etc.

Man...I miss Shakey's pizza-They had this uber-thin crispy-cracker crust and the ingredients in the late 70's (last time I saw Shakey's pizza open) were of a definably (through-taste-bud-memory), much higher quality. But maybe I've simply killed my taste buds from abuse...

I agree with whoever said essentially though, if you start with good pizza ingredients, you can't go too far south.

I too, dislike a ginormous amount of dough with a bite of pizza...thin-as-hell crust rocks-Stayed in Chicago for 2 months, never hadda slice of pizza-But I DID slam all-manner of Polish and German fare in small restaurants in the part of town I was staying in. Fresh bakeries of varied ethnicity is what I remember most-The BOMB is, fresh baked!

I do a deep-type dish pizza whenever I make a batch of dough and split it into two balls instead of three...But mines' not all runny and watery an shit like some glopstrosoties I've had...it's all in the water(vegetables) on the top-

Yeah, and fuck a buncha pineapple on pizza....maybe onna vacation camping-out as a have-to-I'm-famished boost...

Or that the aroma is from a plant/animal/sewer you don't expect it to be from.
But who am I telling this, you know how it is, even uranium or arsenic trioxide are "natural ingredients".