If you've never lifted before, agree that I highly recommend a trainer, particularly one that believes in the importance of establishing core strength and proper movement before delving into general weight training. For anybody in the Pittsburgh area, I recommend this fellow.

I am firmly convinced that weight training significantly altered my metabolism, and if you do it right, I assure you will lose weight and improve your overall health with a sustained period of weight training.

Ah, straining the mozz is a great idea. How do you go about that?

I, too, have had serious reflux problems and it's definitely been associated with chest pain and shortness of breath. Since I've been taking Prilosec the correct way - one in the morning before breakfast/coffee and one before dinner - the difference is pretty dramatic.

Coffee is clearly the biggest driver of my reflux, but I only have one cup a day, and really need it in the morning, so I can't give it up.

As for weight loss, have you tried any weight training? I've been doing it now for about 2 years - after losing a good bit of weight by just reducing portion size, eating more frequently, and lots of cardio for two years straight - and while I have not developed lots of bulging muscles (which I chock up to part genetics and part that I'm not hammering down lots of protein), I've definitely toned up. I also think it's helped to alter my metabolism, because muscle burns calories far more effectively than fat.

In any case, if you haven't tried it, I highly recommend it. I actually enjoy it.

The burger I had at The Linkery in San Diego last spring -- a grass-fed burger, mind you -- was the best I've ever had, hands down.

I kept saying to my wife that Eugene keeps confusing creativity for cluelessness. Let's assume it was some of other sort of (nonrevolting) fettucini: a tomato-basil sauce??!! Would that be Progresso or Hunt's?

And, no, Jamie does not remind me of Scarlett J. in the least, except that they are both female. The similarities end there.

Overall, there does not seem to be one chef in this group that appears to be scary talented. Some have talent and can pull off a really good dish, but none have demonstrated a consistent ability to dazzle, unlike in past seasons.

I look forward every year to some freshly made panettone from Enrico Biscotti in Pittsburgh's Strip District. Oh, toasted with a little butter and some coffee from La Prima Espresso around the corner. Mamma Mia. LOVE the idea of using it for french toast. That WILL happen this year.

Um, is this, like, 1960 or something?

I went with green shirt and orange graphic.

Don Luis, your comment, IMO, is misguided, in that my experience has been that, by and large, it's the small food artisans that rely most heavily on "good, clean, and fair" food. The fact is that many people still don't have time to cook, to plant gardens, to make "slow food" an integral part of their life, but there is a small but growing bunch, even those who are not among the elite, who will support independent restaurants, bakeries, coffee shops, etc. who they know source their food from farms and purveyors who do represent what slow food is all about. The two - the artisan baker and the movement to get people to learn more about where their food comes from and how it is produced -- are often inextricably linked.

ciordia9 makes some excellent points, but to me, it seems like Slow Food seems to rely very heavily on high-end events to bring in resources. I realize that this is just the beginning of a movement, but once you get that elitist tag, it's hard to shake.

In my college days, I was a kielbasa and cheese kind o' guy. But upon returning after many years away and fine tuning my palate a bit, I'm a pastrami and cheese guy all of the way.

In my experience, I've never had undercooked fries, but one offs happen. The slaw, as was noted earlier, is dominated by vinegar and lots of pepper, and is not creamy in the least. I had a sandwich at one of the locations in the 'burbs and the slaw was almost sweet, which was unfortunate and I'm going to guess intentional.

Next time in Pittsburgh, make it a full morning in the Strip, starting with an espresso or cappuccino at La Primo Espresso (brush up on your Italian before you arrive), perhaps a biscotti at Enrico's Biscotti Company around the corner, a bloody Mary at Roland's (if not a fan, then they have a great beer selection); a starter sandwich, a banh mi that rivals, if not surpasses Primanti's, from Lucy's sidewalk cart; perhaps a fish taco from Penn Avenue Fish Company to cleanse your palate, followed by some more walking and browsing of cheese and bread and pasta at Pennsylvania Macaroni Company, capped off by a sandwich at Primanti's, chased by a PENN PILSNER, Pittsburgh's best beer by far (Iron City, while a sentimental favorite, is swill and undrinkable).

I also made this and reached the exact same conclusion. Needed more pine nuts, perhaps a bit more salt. It just lacked punch. But, yes, combined with some goat cheese on a slice of toasted bread would be good.

Actually, there is a standard Mario recipe from "Simple Italian Food" that calls for hazelnuts and crushed red pepper into which you mix some goat cheese when mixing with the pasta. Fantastic.

To be honest, the thought of butter in a pesto kind of makes me queasy. Not sure why. Our usual pesto, which I'm making this evening to have as part of the traditional Genovese way with green beans and thinly sliced potatoes, is just the traditional with pine nuts and either parmesan or, if I'm feeling randy, pecorino romano.

The best crabs are probably at Cantler's, in Annapolis, and that's a haul. There is plenty of good Thai in D.C., but the best I had was at Duangrats in Bailey's Crossroads in Va.

If you're a sushi fan, I highly recommend Sushi Taro in Dupont Circle. Sushi Ko always gets the raves, but my experience was always that the sushi was equivalent, but the relaxed atmosphere and quality of service at Sushi Taro was far superior.

For a Babbo like experience, which I don't think you can necessarily find in D.C., check out Tom Sietsma's dining guide on the Wash Post Web site - http://www.washingtonpost.com/wp-srv/cityguide/features/2007/dining-guide.

City Zen gets all the raves these days, but moved away a while back and have never been.

Paula Deen is a truly reprehensible person. She promotes the products of Smithfield, one of the countries largest operators of pig CAFOs, and she encourages people to make crap like this. Glad that the Food Network promotes the hell out of her. Very responsible.