Serious Eats - seriouseats.com

I don't know if it's supposed to look this way, but the text overlays directly over the picture, which makes the text difficult to read. I'm running Mozilla Firefox, newest update.

This is my absolute favorite pizza place--it used to be Bar Pizza on Crown Street, but after moving West Haven way and being tipped off by a friend, my boyfriend and I treat ourselves to their Margherita pie an awful lot.

I felt very cool to see my little town on your site!

Wouldn't it be easier to start with one or two drops of green food coloring, put some batter in a pan (augh, seven cake pans, huh?), then add more food coloring, add to another pan, on and on, instead of dirtying seven bowls? You'd still get the increasing green, but less dishes...

Hmmmm...dbcurrie's "Twice Fried Plantains" are, in fact, "tostones," a traditional Puerto Rican preparation made with green plantains. We don't wait until the plantains are super-ripe for this preparation. In fact, super-ripe plantains are sliced and cooked in butter and called "amarillos."

I'm not trying to be a know-it-all, but I do like cultural credit given where due.

Perfect Mashed Potatoes--because somehow, even though I make good mashed potatoes, I ALWAYS ruin it when I make the recipe for a large crowd!

Corniest Corn Muffins--I love everything from Dorie Greenspan. And I can also vouch for the Cook's Illustrated Fool-proof pie dough! It's magic.

@atammal: I think because the patties are cooked on the stove and finished in the oven, it should cook entirely in the oven and not be raw, I believe. Of course, I didn't write the recipe, but it seems safe that way.

Lol! This is the first time I've ever posted to Talk and I'm so surprised that I'm not the only one thinking of this!

For example, last night I made peanut satay chicken over rice and my boyfriend was playing Resident Evil 5 and picked at it during the cut scenes, but said it was awesome.

@chardonnay: I agree about eggs! Yicky on the cold eggs. I wait for no one when it comes to eggs.

@lambowner: Yes, soup must be hot. I reheat soup if it gets even a little cool. And lukewarm soup at a restaurant? Totally wrong.

@radley24: Hmmm...I've done my share of disordered eating (all good now!) and I can't see how hot food would fall into that category. Weird.

Dry cereal. Everyone thinks it's weird.

I'll do five...

1-When cooking, I tend to stand like a flamingo, with one leg up. And when doing dishes.

2-I made the best butternut squash soup on accident and keep making it now.

3-I once took on a cake job I shouldn't have and it was the bane of my existence. I hate fondant.

4-I'm too poor to bake like I used to. No one seems to think of this when they request baked goods.

5-I eat tofu, but I'm an omnivore.

I'm surprised that The Fannie Farmer Cookbook isn't on this list yet. I grew up on it and have given it as a gift before. I think I love the pages that show where each cut of meat comes from and how to substitute som ingredients. I recently made crepes from it (like, Monday night) and one of my friends called me today telling me that he was angry at me--he could STILL taste the crepes (angry in a funny way, as in, now he can't stop wanting them). So Fannie is my girl. =)

I love Vienna sausages and blood sausage.

=) Yes, I'm a Puerto Rican!

I've never properly brunched in New York, but I REALLY like bagels and lox, with chive cream cheese and capers, with perhaps some very thinly sliced red onion.

Oh, now I'm hungry.