Serious Eats - seriouseats.com

Cornish pasties!!!!!

Potato leek soup, with diced bacon for garnish and a big loaf of French bread for dipping.

My knife set is a bottom-of-the-line-bought-at-TJ Maxx-set of Sabatier knives. My favorite knife in it is the chef's knife. It's heavy, sharp, and cuts through most things effortlessly.

Blueberry Port Wine Jam! (Although, the caramel apple jelly comes in a close second.)

I'll have to go with the brown butter mashed potatoes.

My ex once made stuffing for a chicken out of Grape Nuts. It was one of the best stuffings I'd ever had.

Best crepe I ever had was asparagus, ham and bechamel sauce.

I'm with Meat Guy on this one. There's nothing saying that an artisan shop can't make artisan strawberry syrup.

I had to do that horrid glucose test twice, while pregnant, I feel your pain!

When I was pregnant, the smell of tomato sauce sent me running for the bathroom.

Hollow out the middle of the onion and stuff it with meats and the chopped, caramelized bits you cut out of the onion and whatever else, then bake, like stuffed peppers?

Mojito flavored jello shots and they were amazing.

I envy, I want some mint, I keep killing mine. There's a gentleman at the local farmer's market who makes crepes, and he does a mojito style iced tea that's heavenly: just sweetened iced tea, and muddled spearmint and lime. SOOOO good!

No, the customer is not always right. And I say this as a picky eater who won't go get a bahn mi because I think asking them to remove the hot peppers and mayonaise and a few other things is unreasonable, no matter how much the bread and meat and daikon radish make my tongue sing.

On the other hand, the chefs can suck it up, too: put salt and pepper on the plate. Sure, it's insulting to watch someone oversalt their food without tasting it, but people taste things differently. No two body chemistries are the same. Also, the chefs aren't the star of the show. That's the food and the company.