Serious Eats - seriouseats.com

I think I have to check out that Evernote.

Thanks all! Great ideas! Liquid smoke is now on my shopping list. I might try slow cooker roast pork butt first, cool idea.

Green markets, no. Supermarkets, yeah, I stick to the list and fight the temptation to add any extra cost to what I've planned out. However, if an ingredient for my meal is looks bad or it's not in, I sometimes scrap the whole meal plan and start from scratch based on what looks good.

Always potatoes which have come back alive! Every few weeks with the potatoes (I should probably buy less)

And recently, a half used can of frozen chipolte peppers from 2 or 3 years ago. I was so tempted to try and defrost and salvage, but I sucked it up and threw them out. I didn't want them to make my chili radioactive :)

Roast Whole Chicken:
Instead of roasting whole, split it down the back bone and open it up. Broil 6 inches from the flame. 15 min one side, 20 min the other. Put any flavorings ONLY under the skin so they don't char. Works well.

Also, for veggies, I buy them pre-cut at the supermarket when in a rush. Saves far more time then I would have imagined.

It's an Hors d'œuvr I bring to family get-togethers: button mushrooms stuffed with minced clams, a drop or two of Worcestershire sauce, topped with a small dollop of mayo then broiled. Pop-em-in-your mouth delicious.

I don't think there needs to be an either/ or, between that type of cooking and your usual pots and pans type. I'm not that big of a fan but I understand it. For a lot of the people doing it it's about deconstructing food and flavor, simply out of curiosity, and also creating experiences on the palate that are completely new, that no one's ever had before. I'm not wild about it but I get it.

Now, the book's a little over the top.

For me, it's all about quality tomatoes and cooking time. Short without tomato paste for light and sweet and long with saute'd tomato paste for rich. I add red wine if it's on hand for depth.

My Mom doesn't cook, it's my Dad, and was my grandfather for him. The men in my family have always been the cooks, and we're Italian which defies the tradition of the mother as cook, I guess.

My cooking is less greasy then my fathers, which in many ways a response to the incredible amount of grease his cooking sometimes generates. Also, he prepares his own stocks, etc. which I don't have time for, which makes many of his dishes taste soooo much better. We're both pretty good. And his sauce is still better than mine, which pisses me off, I don't know what his magic touch is.

"Dost thou think because thou art virtuous there shall be no more cakes and ale?"

- Sir Toby, Twelfth Night, Shakespeare

I work out the same, 5-6 days a week as well. And find that mixing up the work out or making it more intense doesn't cause much more calorie loss. Once your fit and active, I think losing more weight comes down to diet.

I stay away from bad carbs, like Knitter above. I eat more veggies, less carbs in general, mostly fish and lean meats and just generally try to put a bit less oil and butter in the pan when I cook. Also smaller portions, with healthy snacks (usually fruit) in between meals - so I eat overall less.

And make dessert simply a tiny piece of chocolate --> stay away from the cakes and cookies, etc., they can kill any progress from the rest of your day.

Some left over Spaghetti with Anchovies to start. Then I have some left over tomato sauce and a piece of uncooked Braciole from the supermarket which I think I'll cook in the sauce (after browning). Probably pick up some greens for a salad on the side. And a nice piece of chocolate at the end :)

God I love anchovies! I sometimes eat them strait out of the package as a snack. And I do agree, the scent gets on the rest of the pizza. I know others don't dig it so when ordering, I'll get a mini pie with it to save others from gagging. I don't understand the dislike but I don't mind living like a pizza outcast. :)