Serious Eats - seriouseats.com

My friend who just had chemo got more taste (and less nausea) from smoking a certain green herb. You can also cook with it if you don't smoke. Cook it in oil or butter or steep it in tea.

Mayo from a jar is basically a culinary version of Elmers Glue to me (although I tolerate it in deviled eggs and tuna salad). Real fresh mayo is a thing of beauty though.

I never met an okra that I liked - even deep fried it's hairy AND slimy - and tastes weird -what's there to like?

I tried head cheese finally cause I live in Greenpoint a very Polish nabe that thrives on all manner of pork product. I actually did enjoy it.

I tolerate and understand black licorice but only in small quantities.

I am a person that really should like blue cheese but I hate it. Can eat other stinky moldy cheeses (as long as the mold is the rind) so go figure. . .
I've been told that sea cucumber is gross by my mother who will eat ANYTHING so I stay away from that.

I think as offal goes I will stay away from mountain oysters and other - um delicacies of the loins, and sphincter (although I'm sure I've eaten them ground up in sausages - but hey - spice it right and shove it into a sheeps intestine and I'm so there).

Other than all that, I'm a fairly open minded and adventurous eater - I would even try fried grasshoppers and such.

I like Emeril as a personality, but his cooking is sloppy and heavy handed - also nothing special.

Sorry Emeril - you're a great entertainer but your cooking leaves a lot to be desired.

Salt, yo!

But I put both salt and pepper in everything I cook.

But salt - well food without salt it's kinda like sex without foreplay - no fun!

And I don't think there is any real chef out there who cooks without salt.

If you are going to Devon you must get the Cream Tea (scones, clotted cream and strawberry preserves). Cheeses are good. Fish N' Chips. Indian food. Stick with that stuff and you'll be set but you'll also gain weight!

Pub food is usually decent if you stick with the basics.

Lindt dark or all truffle flavors or the milk lindt bar with orange filling.
Also Rittersport both of these options seem to be available at many NYC bodegas.

Jarred garlic is emergency garlic when you don't have fresh garlic. It just doesn't taste much like garlic. If you don't want to peel garlic you can buy it peeled.

Garlic powder is good for some curries, seasoning ground meats and grill rubs.

If you don't want to chop it yourself, they make all kinds of gadgets these days for lazy chefs who don't want to put their hands on the garlic. Nothing wrong with being lazy, just know that jarred garlic is only to be used in emergencies.

I tasted it years ago visiting friends of the fam in Genoa who served it to us with great pride. Although it's been almost fifteen years, I still remember the extraordinary taste and texture. It was more than a vaguely carnal experience to eat such a substance!

Well if they read shlock then I can't really deal. If they eat shlock it's maybe okay as long as they eat real food more than trash.

I'm more than a little obsessed with Poutine since my visit to Montreal last year. Seems like the perfect late night drunk food or I've even had it for a Sunday brunch.

I found some at the pommes frites place on second ave here in NYC but their fries are now somewhat soggy and disappointing due to the fries there now being parboiled instead of twice fried. Anyone know of a better place in NYC to get my poutine fix?

I've had Jamaican curried goat in Brooklyn it's gamier than lamb but a little fattier but also a little stringy.

I've also had Pakistani curries with it. It's pretty tasty (if you like lamb times five).

Montreal blew my mind - especially the Portuguese barbque and all the french pastries and cheeses.

I even liked poutine!

I too am saddened as a native New Yorker to see what has happened here: creative people and even middle class folks are being driven out by the cost of rents and will never be able to own.

New York is becoming a playground for the rich and becoming more homogenized - especially Manhattan (that place is so over) - it's white elites who can afford to live there. But New York is the New York we all love because of it's diversity and once that is gone - well then we might as well move to Boston Y'all.

I'm a true believer of Katz's I take all non-vegetarian out of town guests there, love Russ and Daughters and would like to try Sammy's Roumanian. Anyone want to try that place with me?