Serious Eats - seriouseats.com

Oh gosh Ed. You're just like my parents! There were always cases of the stuff chilled in the garage when I was growing up.

champers + lobster + goose fat = perfect saturday

wish I was there with you!

Totally agree with everyone on the Laura Ingalls Wilder books... I've always wanted to try roasted pig's tail after I read the description in the first book, Little House in the Big Woods. Blowing up the pig's bladder always sounded really fun too!

@HeartofGlass - It's definitely not savory, but it's just lightly sweet. I suppose it actually really depends on how much sweet stuff like the fruit cocktail, condensed milk, bean paste, etc. that you add to it.

@AppleSister, hungryhungryhippo - wow, maybe it's just my family that likes to mix...and everyone else loves not mixing!

@intheyearofthepig - I understand that a beignet is not exactly a doughnut, but I find that it's a loose and flexible term in NYC. I do like true beignets, but this was nearly inedible and I imagine no one would like an incredibly tough anything for dessert.

re: Wild Edibles - they have a great deal of something like a dozen oysters for $12 between 3-6 pm

ooh, who has the best eggs?

maybe debbie's tears will save her...

woohoo to finally getting debbie away from the asian!

@mandarin - They're new as in redesigned, reformulated...

@casperOne - locanda verde! the first link.......YUM

Finally, a dessert that has fruit inside that ISN'T cooked!

@dbcurrie - according to quarrygirl, most of it comes from Taiwan? but i dont know how many manufacturers there are there and whether this only applies to LA-based restaurants

also i feel like there's so much processing involved in this kind of food that it makes me sad