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Yes, but imagine the possibilities—say, a recursive slice from DiFara's...

Yeah, especially since the Cuisinart food processor is only $30 more at Amazon and is considered best-in-show; I'd rather spend slightly more on a good gadget than get one I don't like and end up not using. I do appreciate his point about just getting stuff and starting to cook, since I do use the perceived expense of acquiring equipment as a crutch to procrastinate about cooking more often, and I'm sure I'm not the only one.

Yeah, I was just hoping there would be a crazy Texan entrepreneur in the city desperate enough to get some over here somehow. *weeps*

scandiafood.com will happily sell you a case of 24 twelve ounce bottles for $29 + shipping, but if a comment I read on The Knowledge for Thirst is correct, you might want to call your nearest IKEA to see if they carry it and just go there!

Mazzer, I think Megnut would tell you there is no such thing.

Adam, Grand Sichuan on St Mark's and New Green Bo, although I inexplicably have not been to the latter in a few months. Let's go!

Yeah, they really should have said THERE CAN BE ONLY ONE.

(And then of course included a photo of Christopher Lambert with a toque crudely drawn on his head.)

I eat most of my meals out like a good New Yorker and pretend that I never ever cook, so people are surprised whenever I make anything. I make great lamb chops!

she thought I didn't have any idea how to cook anything vegetarian.

So you cooked them in bacon fat, right? Right?

Pretty sure the one on St Mark's has been closed for a while, but I heard it was more because they kept getting raided for underaged drinking than health violations.

If inexpensive can go up to $25 or $30, go to Momofuku Noodle Bar or Momofuku Ssam Bar—if you polled the Serious Eats staff on their current favorite restaurants, I'm sure every single one of us would name the latter. David Chang is a master of tasty.

I grew up in a bakery so I'm about as picky as JerzeeTomato—except for that I can't actually bake to my own standards! Any good cake is a cake for me, so I'll just go into specifics. I live a five minute walk from what are currently my two favorite desserts in NYC: the sticky toffee pudding at Schiller's, and the banana pudding at Sugar Sweet Sunshine. I'd walk miles for either one.

Lorin, I can't speak for Ed, but from what I've read many food industry workers were among those evacuated, and many of them made the hard decision to not move back. A lot of restaurants are gone, sure, but structures can be rebuilt; it's the people who ran them, cooked their food, and passed down recipes through generations that can't be replaced. There are pre-Katrina experiences, culinary and otherwise, that no one will ever have again, because the people that made them are just not there.

I've never met anyone else who'll admit to liking it, probably cause it's apparently not made with real chocolate, but I do love Butterfinger. Nothing's better in a Dairy Queen Blizzard! Nothing!

I haven't yet, but a friend of mine went out there with his girlfriend last summer and says the food is divine. Getting out to Red Hook is a pain but apparently well worth it!

An ex-boyfriend's sister heard about the whole eight glasses thing and thought you had to drink them all in one sitting. She made it through about six glasses before starting to cry at the idea of having to do it every day for the rest of her life. The worst part is that she wasn't six or seven at the time, like you'd expect from the story, but a college graduate.