Serious Eats - seriouseats.com

Once made a New York style cheesecake but my mixer was on the fritz so I ended up having to stir everything together by hand. Had the most amazing dense and lucious texture I've ever had. With the lack of pretty much any air in the batter the cheesecake was a half inch shorter then normal but was soooo good.

@James Boo
Absolutely, Scharffen-berger milk chocolate is super smooth and seems to have a great chocolate flavor and have a smooth texture well after the cookies have cooled. In fact they're great in chilled cookies as I often have em stashed in my lunch which resides often in the office fridge.

Awww man I wish I could put my mitts on some of those!

It gets a little thin once diluted. Don't expect anything molassesey, maybe a warm light maple syrup consistency at most.

Because everything else has been mentioned Art Culinaire. It's actually a large format hard cover "magazine" and I am a big fan of great food photography.

I'll buy organic milk but that's about it, otherwise it's too expensive. Most organic foods are produced using tons of pesticides and are shipped across country by huge mega farms.

I know too many farmers that grow amazingly flavorful and wholesome food that don't get licensed organic because of expense. They farm very responsibly and are the epitome of the small local farmer but do not want their animals to suffer by withholding antibiotics or spend extra on organic pesticides that they have to use much more often and cost more.

Organic labeling is marketing pure and simple. It's an expensive replacement for the time and effort people in other countries take to know where their food comes from and how it is made.

I think origin labeling would be of a greater benefit then any organic labeling could. I think people might think twice about organic yogurt that had to be dried shipped and reconstituted in some factory 5000 miles away. Or if they realize that the organic wheat may come from farms in China where melanine killed and sickened droves of children and pets.

Take the middleman out of it all and get rid of that tacky old yard for a compost pile and your own home grown produce.

I love their "Paris" loose leaf tea and have lamented at my personal finances when I last ran out.

Cold Udon dressed with seseme oil, rivce viniger, and tossed with cucumbers and crab :)

I live in Texas so I have yet to run out of backyard veggie garden space but my HOA bugs me about wanting to plant privacy bushes in front of my bedroom window so I doubt they'd let me turn the whole thing over to make veggies.

Houston sucks for produce too :( At least my Crenshaw melons are finally ripening so I'll post my first bit of food porn in the next week or so :D

My only tapas experience was the one I tried to throw with no real knowledge except the morning of internet research :p

I don't know how long it will stay up there but hulu.com has "Wine for the Confused" hosted by John Cleese. Definitely a great primer into the basics of wine without all that snobbery :D

Oh yah I'd like to do some tropical stuff too, pineapple, limes, mango, and kiwi