Serious Eats - seriouseats.com

@Pav, thanks for verifying your complete lack of understanding.

How do you say, "QUIT SCREAMING IN THE SUBJECT LINE!!!!!" in German? There is no excuse, Pav. Seriously. It's annoying and unnecessary.

I've only had the Heinz version myself of curried ketchup (catsup?) and liked it, but now you have me wondering why I hadn't looked for what is probably better-tasting to begin with. I'm going to have to look for it. I'll bet it's great on Velveeta macaroni and cheese ... ;-)

@Tupper, the list of inappropriate replies to your question is a long list, and it's growing by the moment.

Any claim to a paczki being "just a jelly donut" probably means the eater hasn't had the real thing. There's a definite difference in the doughs between a donut and a paczki, particularly in height and density, with a paczki being taller and more dense. It's also much more rich in flavor, which varies in quality between bakeries. Come to Michigan and have the real thing.

Me? Expert?? Hardly! I do love me some Basil Boys. Their lasagna's even better than their excellent pizza though. :-)

"I wished I could help myself limit the information, but I have resigned myself to the fact that it is hopeless... I get so excited whenever I see someone take an interest in food and I want to fan the flames."

I've found few want their flames fanned. They didn't sign up for a college lecture nor do they want one, and they really didn't plan on being forwarded to Alton Brown and his nonsense.

They want to cook dinner, nothing more. Hence the thousand-yard stare.

Do what I do. Knock it off! ;-)

"Cooking spare ribs? Sprinkle it with salt, pepper and some garlic powder, cook it for 4 hours at 200 degrees, brush Sweet Baby Ray's sauce on it, jack it up to 375 for 20 minutes ... you're done. Really, it's that easy."

And then if they say they remember it done a certain way at a certain place ... that's when the details start coming. But never before. It's way too easy to come across as a jerk if you start there.

There is no substitute for Guinness. That's why it's Guinness. :-)

Having said that, the flavor of the stew will certainly have something to do with the beer you use. Since you don't drink Guinness, you may not like it in the stew either. The best thing to do is to simply use a beer you'd like, making sure it's the most robust one of the bunch. For example, if you like Sam Adams and drink both the Sam Adams Light and the Boston Lager, use the Boston Lager in the stew since it's the most robust.

IMHO, bologna is what I eat and baloney is what some people are full of.

When I first read the title I thought, "What'd SE do wrong that Cintral Intelligence needs to get involved?"

I left the computer industry in December to get into foodservice again since it actually seems more stable. I'll be 50 this year. A few of my co-workers are over 40 and are in Culinary schools. One is in his 50s and he's attending Schoolcraft College near Detroit where Chef Brian Polcyn teaches from the "Charcuterie" volume he and Ruhlmann co-wrote.

I say go for it, others certainly are.

Mom's meatloaf was totally moist due to quite a bit of both ketchup and dill pickle juice. SE has linked to this recipe before, here's the most recent version:

Mom’s Dill-Pickle-Sauced Meatloaf

@seriousb, just didn't want to get too technical here, but yes you're correct. ;-) If you're a programmer, this reminds me of when VB6 was redeveloped into VB.NET by all the wrong engineers and the whole thing went to Hell in a handbasket. I'm looking at all this Google Recipe View hogwash wondering if any one of them ever picked up a cookbook!

For whatever reason, mom always stored the bread in the oven on the baking sheets. While she always remembered to take them out before turning the oven on, no one else remembered. The baking sheets were almost always less than a month old as they kept needing to replace the ones the plastic had melted onto.

So because someone is on TV they're not a valid chef? Yeah ok ... and your credentials for making that judgement are ... [?]