Delivery isn’t worth it a lot of the time. Even eating out costs too much. I can cook, so I’d rather just do it myself. If restaurants start to fold, I will have no sympathy. They priced out the working man, and if the rich man doesn’t support them, well, they gotta lay in the bed they made.

Making a burger was easy before. Air fryers mean anyone can make a burger that beats any fast food place and most sit down restaurants. What separates a burger made by a pro chef from mine is, the pro chef uses better meat, that is freshly sourced and ground that day. They also mix two or more kinds and grind them together. They use American cheese and pickles for chemistry reasons and they’re good enough for most people. I use pepper jack because it’s higher quality and tastes better.

I’m working on my taco game. Tacos are so hard to get right, but when you do, when you get on par with local Mexican places with Mexicans cooking it, it’s so rewarding. (Getting over Taco Bell is child’s play.) I will not say I’ve done better than authentic. I’ve gotten close to their level though. A local taqueria is hard to beat!

Pasta is too easy. There are a couple tips. Learn al dente and stop cooking pasta just before that stage. Drain but leave a little of the starchy water. With pasta sauce, check the ingredients for sugar! If they’ve included it, fine. If not, add some! So tomatoes are super acidic. They will upset your stomach. Sugar counters that. I also add crushed red pepper, cayenne powder, Abe either Texas Pete or Tabasco — basically a red hot sauce. Frank’s is another one. So basically I make something called arrabiata — that’s Italian for angry pasta. Not too hot but a bit of a kick. With meatballs and penne pasta.