Serious Eats - seriouseats.com

I'm a pressure cooker fan myself. It tastes good and is quick and easy.

I posted this link in it;s own thread a while back. Think it kind of applies here as well:

The Wrong Stuff

One of my favorite quotes from the article:

"There's enormous respect and a romanticized reverence for what's considered the "right" way—meaning, the classic way—and I think most chefs feel powerfully that one should know that before moving on. Like, "I've researched this, this is the way they were making it in 1700, goddamn it, and that's the way it should be made." Or: "This is the way they make laksa in Kuching and Borneo; that stuff I just had on Ninth Avenue is definitely not the same; ergo it's wrong." But, you know, what does "real" or "authentic" mean? The history of food is the history of migrating ingredients and occupation and foreign influences and accommodation."

When you reach the point you're hurling insults at someone you've never met because you think they don't stir their risotto enough, it's time to really get some perspective on the world. The OP is sharing a simpler technique for making a dish that some people find intimidating. There's no reason to start picking fights over that.

WaWa! Almost enough to make me want to move back to South Jersey. Almost. :)

Farmacia and Tria are two of my favorites (although I'm biased because I used to date a manager at Farmacia so rarely had to actually pay for my meals :). Another favorite of mine is Friday Saturday Sunday, which has a decent (and cheap) wine list. If you're by yourself, grab a seat at the bar upstairs.

If you're looking for cheesesteak, skip the tourist traps on Passyunk and head to Jim's on South Street. Don't pull a John Kerry and ask for swiss cheese. It's either provolone or whiz.

The word genius is over used these days. But you sir are a genius. They should create a Nobel Prize for baking solely for the purpose of honoring this recipe. Once awarded, the award should be retired because nothing will ever, ever, never reach the paragon of supremacy that is this recipe.

The short answer is you don't. Homeowner's insurance won't cover you if you're running a business (especially an unlicensed business of questionable legality). Even if you did obtain insurance coverage, failure to maintain the proper licenses and inspections is going to invalidate the coverage.

Setting up an LLC is also not much protection. That's a corporate veil that would be pretty easy to pierce. The bottom line is you either decide the risk is to great and go legit or you accept the risk and continue with the underground restaurant.

When you don't want to go through the hassle of roasting a pumpkin, but don't want to use a can either, butternut squash is a handy substitute. It's much easier to work with than a pumpkin and no one I've ever served it to ever questioned the origins of my butternut pie.

I'd forgotten about that place. I spent a summer in Montpelier and used to drive up to Burlington on the weekends. Excellent dumplings.

I'm not a big fan of the bakeware, but I do frequently use a silpat and love it.

"One panel of judges even rejected a particular vintage twice only to award it a double-gold medal the third time they sampled it."

So booze gets better the more you drink. It's nice to validation of the research I did in college.

Dijon mustard, swiss cheese and just a little bit of mayo.

The clip cuts out the best part..."With God as my witness, I thought turkeys could fly."

I'm not sure which is more freightening, the clown face or the phrase "80% processed pork matter."