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Tartinery in Nolita (209 Mulberry St). Authentic French eatery. Try their French onion soup 'Soupe a L'Oignon Gratinee'

I think cookbooks are here to stay...everytime I walk into a book store, I get the feeling the cookbooks section gets bigger and bigger...

However personally I prefer searching for recipes online vs buying too many books.

I was in SP earlier this year and this brings back a lot of memories :)

if we're a big group, we just split the bill. even if someone technically owes more then someone else- but i've realized when you go out with that same group several times, one day it will be you who owes more, the next time it will be someone else. so on the long run, even if you just split the bill, it evens out!

but obviously if we're just 2 or 3 at the table, we'll each pay seperately.

what's everyone's min # of people when you start splitting a bill? 4+? 5+? Curious to know!

i like fishy smoked salmoney brunches!

oh my goodness, are you kidding me? if i start imagining food i instantly get hungry! sometimes i avoid going on seriouseats bc just being on here makes me hungry! (ive really experimented this on myself- there is a directly proportional relationship between SE & feeling hungry!!).

Not so much of a salty person, but anything sugary involved is dangerous for me. Especially PB & chocolate combinations... lethal!

I cant believe the price they are charging... palets bretons are one of the cheapest cookies in France, you find them absolutely everywhere and they are always delicious- whether you buy them from a supermarket or a high-end patisserie! But always dirt cheap!

I studied at a reknown hotel management school in Switzerland. The first year it was all about the operational aspect so I had to do cooking/service. Which I loved- including a 6 months internship at the kitchens of the Hotel de Crillon in Paris. Which I also loved.
This is my personal opinion:
When you work in a professional kitchen you will be expected to know a minimum of basics...which you might only learn in culinary school. This has to do with cooking techniques, how to deal with ingredients, terms like 'julienne' or 'brunoise', knowing the names of meat cuts etc, discipline, hygiene (HACCP rules for ex), food costs, etc. In a professional kitchen chefs have no patience and it is very much like in the army so you cant mess up too many times and you dont want to get in trouble with the chef. There is a certain 'attitude' you need to develop in a professional kitchen and I personally believe that you can develop this beforehand in culinary school so once you are in a professional kitchen you dont crumble and break down into tears.
So in that respect I believe going to a culinary school does have a lot of benefits- there is just too much you need to learn before stepping into a professional kitchen.
HOWEVER- you are either 200% serious about getting into this career or you are 99% serious about it. If you are ANYTHING less then 100% DO TRY to get an internship in the most professional kitchen you can- even if it is for 1 week!! I know a lot of people who were traumatized by how harsh it can get in the kitchen so do have that in mind. Plus the hours are LONG and you will be on your feet all day. And you will be expected to be quick and dynamic and energetic. When Gordon Ramsay once said you need to be ''fit'' to work in a kitchen there is certainly some truth behind that. You need to be a perfectionist and obsessed with details if you want to work for a top restaurant.
Also- I dont know if you are a male or female- but it can be even more tough for a woman. I was one of the only females working in the kitchen and I can tell you it will play against you.
Hope this helps! Good luck!

Yum, like the addition of almonds :)
A while back I tried making home made nutella but I used condensed milk in the recipe, gave it a creamy firm texture : http://swirlandscramble.blogspot.com/2010/02/homemade-nutella.html

Oh also on my BAD list: celebrity chefs cookware. Everyone has their own brand of pots & pans...argh.

baked sweet potatoes!!! this year it is definately my ultimate winter comfort food!!! i eat them plain with no seasoning, straight out of the oven!

I'm not a vegan, but let's say 6 days out of the week I eat like a vegan :) I just naturally dont tend to crave animal-based products.

I agree w/maxie's hummus suggestion. I just never get tired of it...and there are so many variations you can play around with. I could eat it for breakfast, lunch and dinner!

Ive also been eating more black bean pasta recently which is very high in protein.

And Im making more almond milk or soy milk based smoothies. Recently discovered an excellent one at Candle Cafe (NYC) made from sweet potato, almond milk, nutmeg, cinnamon and maple syrup. Yum :)

Looks like there is an overwhelming majority of people saying cupcakes = bad.
So I guess we are pretty much all on the same page for that one :)