Rookies eat

[*Awful Llama*]

(05-28-2022, 01:44 PM)rfaulk34 Wrote: I mostly get it to take home. The trick is, once you've poured the spaghetti and chili on your plate, cut it, then add the rest. The cheese helps to hold the cut spaghetti on your fork without any additional cutting.

If you eat it in the restaurant, cut it bite by bite. Otherwise you end up with a big mess on your plate.

"Aren't they basically the same thing?", you say? No. The un-cut cheese is superior in taste and texture with the 'take home' option. 

*this PSA was brought to you by the Experienced Cincinnati Chili Eaters Association*

Good advice.  And, don't pass up the bib. At the Skyline I go to in Dayton, the waitress will even bib you

PS:  The ECCEA needs a nickname, as do all people and things.