Serious Eats - seriouseats.com

Snoop Dogg doesn't smoke blunts.

"So keep the motherfuckin' blunt in ya pocket, loc
Cause Doggy Dogg is all about the Zig-Zag smoke"

-- Snoop Doggy Dogg, "Gz and Hustlas"

Yeah, I guess what I said is not exactly correct. She buys her fish from Globe Fish (310 Northern Av Boston), which itself sells at the Bedford, Newton, Lexington and Arlington farmers' markets. It's not as if she actually goes to those markets to get her products, though it may as well be.

Diet Polar chocolate soda

At last, fiction becomes reality.

http://picayune.uclick.com/comics/ch/1992/ch920505.gif

HeartofGlass: You don't "buy" these items. The whole reason there's a huge pile of them in this person's house is that they are about 10 cents a piece, often free, and sometimes you actually collect a couple dollars every time you haul 50 of these things home.

The downside of using coupons and supermarket sales to get free packaged/processed goods: you have to eat them eventually...

"We were using a bit of A-1 for a while, but dehydrated miso was the only thing we found that was concentrated enough in glutamates to give the beef the amount of umami we wanted without adding its own flavor."

He doesn't say why he didn't just use MSG.

Also, 900F = not the hottest grill on the market. There are backyard infrared grills that go to 1000F and above.

If you have to look this stuff up, maybe you should practice your pasta a little more.

1. The type of malt or malted barley flour you want to put in baked goods is the non-diastatic (killed) kind, which will add sugar and malty flavor. The kind that's added in a small quantity to almost all flour used for baking is diastatic, meaning it has enzymatic activity that breaks the flour's starch down into sugars that the yeast can metabolize. Take care with that distinction, or you will end up with bread that rises too fast or tastes too sweet.

2. fishman69 is correct. Bagels should have an even, dense, spongy crumb that won't tear in a ragged fashion like the bagel in the photo.

watch out for my SENSITIVITY TRAINING t-shirt!

If she actually looked like the cartoon version of herself in that strip, she wouldn't be needing to diet.

Yeah, nobody in the USA has figured out a way to sell instant ramen in a restaurant setting.

This will be "comfort food" if you find actual North Indian food strange and threatening.

If you cook your onions until "soft but not browned" your food will never taste Indian, ever. You need that nearly-burnt, dark-brown quality to add the right flavor. You should probably triple or quadruple the amount of onions/ginger/garlic here.

Also, try adding a handful of fenugreek (methi) leaves, which does a good job of pushing the dish from "tastes like spinach" to "tastes Indian."

One more thing: saag dishes should be cooked well, until the leaves fall apart. You shouldn't need to blend them at all- cook the onions until they're dark brown and then cook the (already cooked, thawed) spinach at least 30 minutes.

It's hard to tell how well that crust handles if they don't give a better closeup of the finished product and the standard slice upskirt shot. The pie they make is really pale in color, suggesting that they either undercooked it or the dough ended up overproofed, running out of sugar and preventing good browning and flavor. Hard to tell.