Serious Eats - seriouseats.com

I think there's room here for all. I could care less about PB&J, or reviews of New York restaurants, so I simply skip those posts without reading them. There's enough here that interests me to keep me coming back.

Get a grip. If you don't like Serious Eats, start your own blog. It's free to do and a better use of your time.

Also - I absolutely loved that post in features about the bacon scented tux, it made me roar at work - I got some funny looks...hilarious. I'm sure all the food snobs loved that one!

Big Al, Ed Levine, Serious Eats overlord here. Serious Eats is all about fostering conversation about the pleasure, culture, and even the business of food. We talk about and report on anything and everything going on in the world of food, from where to find the best cheeseburger on the planet to a kitchen gadget one of our community members would like to see invented. We hope the content and dialogue our community generates is equal parts delicious, enthusiastic, and important. That means we might talk about the perfect peanut butter and jelly sandwich one day and the best way to cook a bone-in ribeye steak the next. Our mantra here at Serious Eats World Headquarters is discerning, passionate, and inclusive. We'd like every piece of text, every video, and every interaction on the site to live up to those three descriptors. We're trying to have a good time and talk about things that are important food-wise at the same time.
So the question of the day might be about grilled cheese sandwiches one day and trans-fats the next. We like it that way, and we hope that you do too.

Big Al, tell us what you would want to see on this website? but the articles are actually very good, some of the talkback stuff is inane, I agree with you on that

Never once has Big Al posted a question on this website until today. I guess he doesn't have much to add but negativity.

Make this a serious food site.

Al, what would that mean to you? Could you give us some examples of what you'd like to see?

I take burgers VERY seriously and so does the Serious Eats team.

Housewives? Are you watching "Father Knows Best" reruns again, Al?

The thing I love about this site is that it's not Pretentious Eats, it's Serious Eats. I love food, and eating, but I'm not educated on the topic and love feeling like I'm not being dismissed just because I come at this from the perspective of an enthusiast, instead of being an expert. I find all of the healthiest, most vibrant communities on the web are those that respectfully welcome new members, and I've appreciated that even my presence here as a lurker is accepted.

The only thing I'd change is that there be more content on the site. :)

Please understand that many of us did not grow up with these foods. I never had PB&J growing up; I had pepper and egg sandwiches. Grilled cheese sandwich? Sure, with mozzarella. Canned tomato soup? Never heard of it. No lynching team required.

So, what is the best way to cook a bone-in ribeye steak? Seriously.

Wow, I love all the comments...now this is getting edgy! Mr. Levine, I pretty much understand your position and I can't fault it.

The "cackling housewives" comment ellicited exactly what I was hoping for. So let's talk, let's chat... pretty soon I'll be baking cookies with Hillary. But really, you all must get my point. (Yes, I mixed it with a few jabs.) I like the serious stuff, the hints, kitchen gadgets, great recipes et al. I love to cook! But "PBJ" isn't on the menu. Sorry.

I suppose if I had signed my rant "by Anthony Bourdain," more of you would have understood, and maybe laughed.

Don't waste your time, BaHa. From his other postings I can see that he's very angry and craves attention.

It seems to me Serious Eats has to do with being serious about food and the enjoyment of the experience of food. I love the fact that sometimes this site talks about gadgets, sometimes about gourmet restaurants, and sometimes about peanut butter, how you like your brownies, what goes in your ice cream, what are you cooking this weekend and things that people who seriously love food LOVE to talk about. It's nice to see that different people who love food, or otherwise would not post on this site, actually respond to these questions, with enthusiasm I may add, whereas others would think of them as ridiculous. So Serious Eats, keep being the way you are. I am sure that's why people keep coming back.

Oh Al, the point is that there are many other forums for controversy and anger and it seems to really piss you off that Serious Eats doesn't want to be that. I may even agree with some or your political views, but I don't care to discuss them here at this webstie. Let it go!

further al's comments: i appreciate that this forum is inclusive, but i wonder if there isn't a market for a kind of sophisticated food board.

i think one of the problems with the food channel for example was that when it began it was a great place for serious chefs to observe sophisticated/classic techniques. now of course, you know, it's kind of degenerated into a personality network -- nothing really to learn there. (i particularly dislike the competitive cooking trend.)

so, it's great that this forum can keep it light -- maybe the name "serious eats" is a little misleading -- but i wonder if it is even possible to have a board where people could share ideas/knowledge from serious chefs (who? someone like ferran adria eg). so maybe that's something the moderators/contributors could consider -- a high end area.

SPECIAL NOTE TO AL: i am so far left that i am nearly a communist. hell, i AM a communist. but, i love foie gras and marlboros. so i wouldn't blame this food-policing thing on socialists/liberals. in nutshell: FRANCE. great food; no rules; rampant socialist-intellectuals.