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Diet Coke vs. Coke Light?

I notice a huge difference in taste between the U.S. diet coke and the coca-cola light I'm used to, as well as those from some other countries. The U.S. version has more of an unpleasant artificial taste that tends to linger around a bit.

So sad. I'm with my dogs 24-7 too so I can't imagine the feeling. Hang in there.

The absolute best part of lamb is that thin layer of meat and fat on top of the ribs, cooked until golden and crispy.

Is capon (or whatever the proper name is for castrated lamb) sold and labeled as such in the U.S.? That's what is usually available here at the end of the season and they tend to have a lot of fat without much meat.

@schmonsequences Seriously, you have to really go out of your way to screw up a leg, boneless or not.

Short version: Fill mate 3/4 with yerba. Cover mate with hand and shake. Wiggle and jam bombilla into mate. Fill with hot water from thermos. If water is too cold, then spit into sink and reheat water. If water too hot, you "burned" the yerba and thus made it bitter. Cool the water a bit and either take the yerba as is or dump it and start over.

Also, if using a gourd or wooden vessel, you need to cure it first. Everyone has their own traditions. I was taught to rinse, fill with yerba and gin (or boiling water), let it sit for a day, rinse and repeat for a few more days.

Usually you'll find most commercial sponsored posts with comments disabled on many blog-type sites. The posts are meant to be advertisements not forums for public opinion on their products. I don't think you'll find many companies willing to advertise their products if those advertisements are crammed with self-righteous ranting about how one's all-natural healthy diet is better than any industrialized food product no matter what the ingredients are.

BTW, I just found out my table salt has inorganic compounds such as sodium chloride and potassium iodide...ack!

Dust both the ravioli and the sheet with corn starch.

The Buenos Aires location has closed down.

The only decent looking ones that I've seen available in the U.S. (at least online) are from Ironwood Gourmet and they can be found at lower prices on other sites.

I was fortunate enough to receive a custom built set made by a carpenter from local species of Beech. [Flickr photo] Three pieces glued together, planed, and routed as you would to make a cutting board with a little routed area for salads. Serrated knives will leave some noticeable marks if someone really digs into their meat but this type of wood is a bit soft. However, a little sanding from time to time will cure that problem. I love these plates for grilled meats. No substantial pooling of liquids or cringe inducing noises from the use of cutlery/flatware.

I'm not sure what's the popular wood of choice in Colombia but here in Argentina most mass-produced steak/carving plates are made from a South American species of Algarrobo.

It's usually never too cold to be inconvenient. :)

@Kitchenista They are sandwiches made with thin layers of crustless bread. Miga means crumb but has different meanings in different parts of the Spanish speaking world. In Argentina, miga often refers to the inner, or soft part of bread. The egg migas, that I'm guessing you are referring to, were given the name due the dish being comprised of crumbled (scrambled) eggs.

I posted a link to a list of stores (includes bakeries) in New York and to a SENY post but it's pending so check back later.

Definitely try pickled eggplant. It's pairs up perfectly with grilled meats. In addition to the recipe above or searching for pickled eggplant, try eggplant escabeche or berenjenas en escabeche (English results.) I like it without the skin.

Thanks Adam!

The bottom link works http://www.seriouseats.com/recipes/2010/06/real-deal-kung-pao-chicken-recipe.html