Serious Eats - seriouseats.com

Last time I checked a biology lesson--it told me that the way a human body gets rid of toxins is though urination, excretion, sweating and vomiting. Not through a juice fast. God, people ARE stupid. Down with fabricated pseudo science nonsense!

First off, I don't have a problem with the spelling and grammar Nazis. If we are going to put ourselves out in a public forum where reading and writing are cursory requirements then we should at least formulate our question(s) properly. Why didn't Kenji ask the question as follows:

"Who would you like to see in our "Ask 'Xxxxx' series?"

My answer would most likely consist of a few cooking gurus we don't hear from very often. I've seen enough of the Kellers and Browns and Changs and Achatzes. How about some fresh faces?

You know what? I take it back. We have heard from every corner of the globe and from every possible food-related persona. Enough is enough already.

Now you know why a ton of places lock their dumpsters.

Thank you, kmgagne! You are totally and completely correct in this rant. It's so tiring to watch morons make food nowadays. Like everything else, the art of making a sandwich is going to hell. Nothing worse than soggy little pink bicycle tire tomatoes soggying up my sandwich.

It's not so much the dearth of writing about 'superstar' chefs. I think what bothers us more is the criteria used to choose and anoint said 'superstars.' Every jerkoff that puts out a shingle, writes a book and mouths off on a cooking reality show is labeled a superstar. I call foul.

Uhhh, ya burned that crust.

Try this product if you need to inflate your penis.

Diet sodas are poison anyway. Keep guzzling the Splenda® and Aspartame®, sheeple.

Golden Delicious are my least favorite apple so, I can't see myself using them (except maybe in a mixture) regardless of these results. Great experiment though and thanks for all that hard work! I prefer a blend of Empire, Cortland and maybe some Macs with a pinch of lemon juice, sugar and cinnamon and I use small tapioca as my thickener so as not to get any residual starchiness in my filling. No one seems to notice or mind the small pearls in the finished product. My pies always stand up to the baking time and don't end up so flat and mushy. Might I suggest a larger slice to help with the collapse problem?

If they can't do a cheese pizza or a Margherita properly, you'd be wasting your time getting any other toppings.

I'm definitely in the camp that believes the results may be due to the age group of the testers. Those that have had ONLY hfcs Coke would prefer that to those of us that are old enough to recall the cane sugar Coke. Us "oldsters" recall the glory days and probably prefer the Mexican coke. I recently tried Throwback Pepsi and the taste brought me immediately back to the good old days of fountain style Pepsi. I've missed that flavor all these years.

The idea that the hiring manager "should have taken the time to interview" PG is absolutely preposterous considering the amount of applicants the manager probably had to wade through. You look at 100s of resumes and have to decide which ones are worth further exploration. PGs obviously wasn't one of them.

I also agree with the above poster who said that PG would have put in maybe a year in the position at best. What operation has time to babysit, train and coddle a manager that is merely looking to pad his resume or get some hardcore experience under his belt only to MOVE ON to greener pastures? We need to look at it from the restaurant POV and not just PGs needs and desires. Frankly, he was looking to "use" the company and toss it aside once "he" had what "he" wanted from it. Not the most professional outlook, is it? Hiring, training and maintaining employees is expensive.

PS: Even the pepperoni is burned on that Delboy.

Any REAL pizza aficianado knows it's thin crust all the way.