Serious Eats - seriouseats.com

I come from Korea.. It's awesome there, but I CAN'T believe somebody put PASTA in a WAFFLE CONE. That's just dang hillarious.

aortic death? anyone?

Without the cheese, my local chip shop in Britain has been making deep fried burgers for the last 30 years plus. It's not a Scottish thing, it's a 'chippy' thing to go alongside the heart attack in batter of a Spam fritter!!

I'm on my way to Le Tub this weekend...(05-02-09) and will be stopping by to try the #1 burger in America.... I am not the least bit enthused.... I honestly can't see how a burger off the grill could even be considered in the category of "best burger" anywhere..... As any real burger aficionado knows, in order to get a true burger taste a burger must be no more than 8oz. and fried. I am a burger "purist" and as many of you like-minded thinkers would agree, if it isn't frying in its own fat (with some added butter) resulting in a perfectly browned crispy crust... it just ain't a burger......

Great post, so nice to see all of the rules lined up in a row, on one easy to digest (and print) page. Thanks!

I use a large round serving platter to make my layered dips on. You can spin the plate while evening out with a knife, the beans, guacamole and sour cream. Thanks for the recipe.

We had a local Donato's that folded very quickly. We're right outside Philadelphia and pride ourselves in our dinky little corner pizza places! I had heard a while back that Donato's was owned by McDonalds. Anyone know if that is truth or fiction?
LA

Does the word abomination come to mind? Then again this would fly in Nebraska or maybe North Dakota.

4. "Avoid food products that carry health claims."

Wouldn't sushi and the raw bar be included in this?

I've read all of Michael Pollan's book and this is considered more guideline than commandments. The first one is just the first general step. He's referring to, say, Go-Gurt. She wouldn't know what to do with it - brush her teeth? As for eating healthy - I'm a busy college student but I make it a conscious decision to eat right since I've done enough reading to know that poor diet high in animal-based proteins and fats is what is driving the obesity, heart disease, diabetes and even cancer in our country. Don't eat organic - it is often shipped from very far away so it's not always that good for you since it's not fresh and has a high carbon footprint due to transportation. I go to the grocery store twice a week and spend about $30 ($60/wk) on fruits and vegetables and seeds/nuts mostly. It would be convenient for me to just eat at fast food restaurants and get my quick heavy fix of calories, but if i ate twice a day at Taco John's, McDonalds, Burger King, etc.. it would cost me about ten dollars a day ($70/wk). Or even eating on campus costs about $50-60 so it's looks like it's better to just make my own food at home. And it's MUCH cheaper to make your OWN pizzas instead of ordering them out all the time. It's just less convenient. I actually love the time I spend making my food... cutting the vegetables. It creates so much anticipation for what you're about to eat you're about to explode by the time you finally get to eat it.

The problem with corn-fed beef is that the cattle are literally sick when slaughtered. A grass fed cow reaches slaughter weight around 4 years (~48 months), but a corn fed cow is grass fed for 6 months and then sent to a feedlot where they are fed a corn/grain based diet until slaughtered at 14-16 months (about 8 months to reach 48 month equivalent). The grain, that their digestive tracks aren't meant to digest, can make them very sick. The biggest health problem seen on feedlots is bloat from all the grain that they're systems just can't properly break down which creates large amounts of gas (leading to methane that gets in the air). Because the corn makes them so sick, they are injected with antibiotics (which you then eat). Your food is only as good as what your food ate. Of course the beef tastes different - corn is the basis of almost our whole diets by sweetening up this or that or making foods more appealing. But the meat tastes so empty compared to properly prepared grass-fed beef. It's not really the humanity of these operations that keeps me from eating beef, it's knowing that the food I'm eating would have died within a few months after if not slaughtered at 14 months from health complications due to force fed corn.

You find once you care about what you eat and where it's coming from, all of these guidelines are pretty much common sense and come pretty easy to follow. Most of the rest of the world consider food always near the top of the priority list - and they don't have the rates of disease as we see in this country. Wonder why?

Have you tried Wimp's in Harlem? I think they're still open and they used to make a pretty good coconut custard pie. I will put on my thinking cap for you.

I love when it works and you find what you're looking for. My daughter recently moved to NYC from Austin and we're looking forward now to going to Casellula.

Hey- I grew up and live in Tennessee. We have Spumoni here. My Dad grew up in southern GA. He had it as a child there. We both love it.

I think it is just a matter of taste and if you go to the right places outside of areas with Italian populations.

And I think its popularity it on the rise! In my city there has only been one place to get it that I ever knew of, and now there are two or three. It is a city, but a small one.