Serious Eats - seriouseats.com

Mon petit choux = my little cabbage. Always liked that one.

I've been a fan of Cook's Illustrated for years, not necessarily for the recipes but for the techniques. I also love the touching editorials by Mr. Kimball. I've been a long-time subscriber of Bon Appetit, as I find their recipes to be the most consistent (plus they're more about the food and less about lifestyle). Gastronomica is great, but after a year I couldn't justify being a subscriber. I simply never had time to read a full issue.

Puffy: Good for you! I still have some scrapple in the freezer, made last year by our neighbor. There are a *few* benefits to living on an old farm in the middle of nowhere!

ThatGirl: Scrapple is just good, and a PA Dutch standard. It's pork scraps, cornmeal, and spices formed into a loaf, which is then sliced and fried. But don't let that scare you -- it's worth a try.

Yeah, I definitely enjoy Steingarden's books -- his writing is fantastic. Ruhlman, too, of course. But the one that comes first to mind is The Passionate Epicure by Marcel Rouff. It's a brilliant read, and lots of fun.

I personally can't stand people unwilling to try new foods. "Eww! Sushi! I've never had it, but EWWWW, no way!" It makes me want to poke a fork in their eye.

I'd have to go with the pack and say Alton Brown is my favorite personality. How can you go wrong with someone that drives a motorcycle and has a KitchenAid stand mixer painted with flames? Plus he set a turkey on fire to demonstrate the hazards of deep frying. Awesome. But like Jerzee Tomato, Alton's schtick only goes so far. The quality of programming on the Food Network is reaching a new low. I long for the days when it was actually about *cooking*. I'm nearly blinded every time Giada smiles, and WTF is Emeril still doing on TV?

Just a note to those that may not realize the intricacies of pork part naming: A pork shoulder is typically labeled "pork butt," so if you're looking for a shoulder roast in the store and can't seem to locate one, look for a pork butt. This recipe sounds rockin', by the way. Can't wait to try it!

Right now I'm handling 95% of the cooking, but that's only because my wife is dealing with a squirmy one-month-old. Prior to that we split the duties pretty evenly. I love to cook, but I have a penchant for more high-fat fare than my wife, who cooks wonderful vegetarian Indian food. As my waistline expands I realize that I miss the regular doses of veg in my diet.

I definitely lean towards pomme frites, the slender, double-fried sort, slathered with some mayo mixed with hot sauce. They go great with burgers or a nice, rare steak. But on cold days there's nothing like a paper cup filled with thick, crunchy steak fries sprinkled with malt vinegar and some kosher salt.