Serious Eats - seriouseats.com

@Kenji: You neglected to mention where to add the chopped rosemary. I'm assuming at the beginning with the rest of the aromatics?

Hiram's Roadstand in Fort Lee, NJ. Makes the trek to Queens worth it.

@Adam: You saw right through me - I'm torn between wanting to upgrade, and being cheap. The mechanical engineer in me (gotta use that degree for something!) has already been sourcing a larger motor, and looking at how I could modify the housing on the KA. Getting the back on isn't really a concern - I'm okay with a Frankenmixer. I thought of the ring gear, assuming that they were nylon and would strip before the motor actually failed, but I should have mentioned that the "death rattle" is accompanied by a lovely burning smell, and my kitchen filling with smoke.

That being said, it has lasted me another year, since struffoli is by far the roughest thing I put it through.

@Buffy: Struffoli is one Italian version of the great culinary common denominator - fried dough. There are tons of different recipes, but the one I use is bastardized from what my Grandmother used to make - flour, eggs, vanilla and bourbon (some for the dough, some for the cook). It get rolled out into small (corn kernel-sized) pieces and fried, then coated in a mixture of honey, vanilla, lemon, and (shocker) more bourbon.

@Kenji - any thoughts on non-stick? I've always considered them disposable pans - the $80 ones I've had last no longer than the $30 ones.

@proncis: How about crumbled graham crackers or oatmeal cookies (safe of course). It seems to me that the whole point of a berry crumble (or most berry desserts) is to fool yourself into thinking your dessert is healthy!

@ BigGreenFrank - I quote that scene to my wife occasionally when I am making it. I suppose it would help if she had seen the movie.

I like to tear up the tortillas and drop them into the rendered fat - they get a nice flavor from the meat drippings and then you get this crunchy-chewy mix when you eat it.

@Maggie: Get the KitchenAid one - I keep mine in the freezer, with stuff in it (frozen veg, usually), that way it is always ready when I need it and it takes up very little space.

Wow. Does it include tips for hosting your dinner for one, such as "turn the TV on while you eat to make it seem like you are not alone."?

@ Kenji: I don't seem to be getting 1/2 C yield from 2C of milk. Is it possible I am not nuking it long enough to completely separate it?

My Food Saver - saves me lots of time and money.

Definitley Hop Shing on Chatham Square. Thankfully, changing the name did nothing to gentrify the place. Delicious, fresh food and prices cheap enough to make you think they forgot to charge you for something.

More disturbing is the large woman in the motorized wheelchair that looks thrilled to be taking one more giant step towards a stroke. Can't understand why people complain about an obesity epidemic.

I use this blend a lot on steaks. It helps out the flavor, and still lets it taste like steak - kosher salt, ground black pepper, white sugar, garlic powder and parsley flakes. Rub it into the meat about 45 minutes before cooking, and it has time to draw some of the moisture to the surface, where it mixes with the spices and soaks back into the surface of the meat. Crusty goodness!