Serious Eats - seriouseats.com

7" Wusthof. 6" is too small, 8" too large, but 7" is just right. Would like an 8" Japanese santoku though.

Like Mandy, Betty Crocker Roasted Garlic mashed potatoes made me a believer. No, it's not like real, but there's a time and place for each.

And it's nothing like what you get at KFC. Whoever made that comparison doesn't know what they're talking about.

A lot of chicken.

Ciabatta

@Humberto -- Don't know where you check, but the pies in NY are that expensive.

I have a different question, the blackberry pie on slide number 4, how do they get that shiny lacquer-like finish on the pie crust? I use an egg wash on mine, but it doesn't get shiny like that? Almost doesn't look real.

I get this started as an experiment, but it's a dumb idea and gimmicky.

Not until I moved to NYC and had an Israeli-style falafel and hummus.

Orangina, Boylan's and my favorite, Pellegrino Aranciata.

gotta go with Girl/Goat.

The best local milk I've had is Patrick Farm cream on top whole milk that used to be available on Fridays at Union Square Greenmarket. I weep that they aren't there anymore.

However, Evans Farmhouse should have been in your tasting. They are available around the city. As well as the excellent SkyTop (harder to find). Much much better than the pedestrian Milk Thistle and Ronnybrook.

I'm taking all your comments into account, but other than Kenji's point about lower melting point for lard vs. butter, I don't see how a less water in lard would result in a dense biscuit. After all, there should be plenty of steam coming from the liquid of the milk.

I make biscuits regularly, and it's pretty common to use lard instead of butter. If anything, the higher fat content of lard should result in a flakier lighter biscuit. In addition, the recipe calls for only 2 tbs of butter for almost 2 cups of flour. That's very low, and the proportion I question.

The only reason I tried out this recipe instead of my tried and true, Bill Neal's recipe, was to give the folding method a try. Unfortunately, because of the wet dough, the folding was inconsequential.

Like I said, I will give this another shot, but I still think the proportions are off.

As a non-drinker, I'm used to subsidizing other people's alcohol, but I consider it the cost of being social with friends. You use your judgment. If everyone is having just a drink or two, I split the bill. If people are throwing down expensive cocktails or bottles of wine, then I say something. Friends understand.

People who shortchange aren't worth knowing. They are the type that will try to cheat you in other ways.

Regardless, tip generously (barring any horrible examples) as groups are a pain in the ass for the server. They deserve any extra.