Serious Eats - seriouseats.com

I have made this probably 10-12 times, and the last two times did the slow cooking part in a 250 degree (f) oven. It turned out much better, with less fussing, than the other times when I've done it in a crock pot. The temperature settings in my crock pot are either too high or too low--too high and you end up with burned peels; too low and it takes forever to cook--and I suspect this is a common issue with crock pots. So, now I just melt the sugar in a heavy pot (a Le Creuset Dutch oven), put it all in a preheated oven, go to bed, and wake up to perfect candies. This also means one less transfer of molten sugar, and one less thing to clean.

I know this will sound like heresy to many, but a single fry works really well if you start with dried potatoes in cold oil, turn the heat on high, and keep it going until the fries look done. A little extra time spent on thoroughly drying the potatoes will be time well spent! The only problem I've found with this is that it's hard to predict cooking duration until you've done it a few times.

Reminds me of when Ezra Johnson (defensive lineman for the Packers) chowed down a hot dog on the sidelines in the 4th quarter of a blowout game against the Broncos...however big difference--the Packers were down 38-0. When you're done playing for the day because you're winning big--like Sanchez and the Jets were--you're allowed. When you're done playing because you're losing big--like Johnson and the Packers were--not so much

I don't think the graph is completely scientific, people.

IMHO, Parmesan cheese is never repulsive as long as it's the real stuff. It improves every umami food one can imagine.

Sriracha is also a great substitute for the pepper flakes because it allows you to regulate the heat a lot more precisely--and it mixes in better after cooking than flakes do, which is important if you share all your meals with a spice-averse 5-year-old like I do.

OK, I was close on the dialogue after not seeing the ad for about 15 years...

http://www.youtube.com/watch?v=G_pGT8Q_tjk

IMHO, jalapenos are great. I love mushrooms of all varieties, but something about them just has never worked for me on hamburgers. I think it all goes back to a bad experience with a Hardee's Mushroom and Swiss burger when I was in junior high 25 years ago.

OK, now I'm reconsidering...It's morel season here in Wisconsin....hmmm....

Uhh, can I get back to you on that?

A friend of ours gave us a case of shorter, squatter--and I believe 12-oz--glass Heinz bottles. The opening is much wider so the ketchup flows well. Heinz' online store site (heinzstuff.com) is down right now, but they probably have it on there.

As for the regular, tall glass bottle--maybe it's popular for restaurants that are essentially giving away the ketchup and thus trying to limit "overpour?"

Yep--homemade are SO easy to make without an $11 box. Just watch out for the odor emanating from the mixer--it's what I would imagine a glue factory smells like.

Now, biting it right off the stick is just poor table manners and will get you a stern look from Nanny. However, putting your teeth through a cool chunk of good butter (think a pat of something Irish floating on top of a piece of crusty bread) is a pleasure that I bet all of us here can appreciate. Moderation in all things, including moderation.

Ice cube trays work really well for thinner liquids. Freeze your sauce, stock, etc. into cubes, then drop the cubes into a Tupperware container for storage.

My wife found out yesterday--completely randomly, out of the blue--that her mother loves sardine and butter sandwiches.

Cavender's Greek Seasoning...or Brewer's Yeast (no, not at the same time!)