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@simon, I have come across several of your posts where you display quite the douchebag sort of attitude that you claim I possess. Practice what you preach. At least I didn't piss off HeartofGlass, Miss Congeniality of Serious Eats - that was all you!

My intent is not to attack anyone - Thank you joeqboo, this is the internet and we're allowed to have personal opinions.

@eatwelloften: See my post above at 1:10 pm for my reply. Type "Leeks" in Google while your at it and read the most popular link that details its culinary uses.

@Martini Me: Consomme is not stock.

@Professor: I take it from your user name that you like to educate people too, perhaps for the sake of boosting your own ego. I have noticed that in your other posts, you suggest what you believe in is the only correct way too - i.e. buying eggs only from a farmer's market because the whites in the supermarket eggs are too thin and runny and the yolks are yellow, not orange. We all know this has to do with the chicken's diet and the freshness of the egg, not where you buy it. Supermarkets can have fresh eggs from healthy chickens too you know. The difference between you and me is that I actually have knowledge. Maybe you should take others up on some of their advice sometimes, Professor Jackass.

The stock pot is not a trash bin; don't throw scraps or inferior ingredients into the stock pot and expect the result to be satisfactory. The green parts will make your stock bitter, not to mention devoid of any true leek flavor. When you make stock, wash your vegetables. Peel your onions, peel your carrots. Don't throw in just anything. Have some pride in cooking, will you?

Simon, don't you have anything better to do than wake up and sit at the computer 24/7 berating people? It's 2010, get a life.

You can't judge waitstaff etiquette on one recent visit to a restaurant. Go to a couple more restaurants and if you receive the same replies, then you're onto something... but I highly doubt it. The more you pay attention to the "No Problems", the more likely you will notice its use of frequency as oppose to the "Thank You's", which we as society nowadays take for granted. The Thank You's are probably just going over your head.

"W-igger" = A white person who wants to be black is a slang term used to describe white people. It is not a racial nickname that spreads hatred towards an ethnic culture, but rather another subculture most people find ridiculous. There's nothing wrong with the term Guido, (at least not in the past 20 years) especially if Guy Fieri refers to himself as one.

I guess we should all believe whatever "simon" says. Face it simon, you didn't like that I came back with an answer to your rude statement against me.

This is childish, it's sad.

This is a food forum. Most of us are cooks, chefs, or foodies. Rob and Robert are very common names. Serious Eats makes many references to NYC, NJ, and PA restaurants. What is more likely: That I recreated a strikingly similar user name to pass as a polite alter ego when I could've created a totally different name? Or that you're picking on me because I replied to your question about my comment with a good answer and that my user name is just a coincidence?

Yes, I believe so. And after reading some of his posts, I can see what you mean about confrontational. I wish I could change my user name now.

@chisai... I'm sorry for the confusion. I looked him up. He's 28 from nj and I'm 35 from nyc. I wish I could've used an O instead of a 0 for my name, but Serious Eats said the name was already taken :) No worries, I am nice.

I'm confused arm.

Kenji, try steaming the lobsters, removing the meat, cooling it down, sealing it with whole butter and fine sea salt and then heating it in a 125 F water bath. I have had great results this way.

I'm very surprised to hear that you have had better results cooking burgers sous vide than by grilling. Though, I think most of us will stick to grilling! :)

@deglazer, you're right. Plain butter with some salt is all you need if finishing lobster sous vide (steaming first of course). Beurre monte is generally used without employing the sous vide method.

@meat guy... I've been working in fine dining restaurants for a couple years now and we always have regular clientel, little to no incidences of food poisoning, satisfactory food regulatory scores, and quality reviews in published articles. You may be well informed with bacteriology and food safety in terms of general cooking, but sous vide isn't your forte - I can tell. I'm not going to even attempt to spell it out for you, instead you should read a good Sous Vide book. I find it hard to believe that such a hater of this method would actually have 20 years experience in cooking that way. You may have a lot of experience with meat, meat guy. I would never assume to say you do not know advanced butcher knowledge, so please do not assume to think you can cook better than a professional chef.

FYI - Sous vide is simply NOT reheating food in a bag then throwing it on a plate. It's used more for parcooking, speedy marination and textural changes in food.