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Cook the Book: 'Nom Nom Paleo' by Michelle Tam and Henry Fong

All day, every day. (Well, about 90% of the time. The other ten percent covers birthdays and holidays. Gluten makes my arthritis angry and there's so many wonderful vegetable and meat farmers in my area it'd be a crime not to hit up the farmer's markets.)

Poll: Which Standard Burger Toppings Do You Secretly Despise?

It's not at all a secret that I hate mayo (down to a physiological level; I'm allergic to egg yolks). Sometimes I also feel like the only person in the world who likes both cheese and burgers, but not cheeseburgers.

Super Bowl Party Giveaway: Pat LaFrieda Sliders

Going to a party at a friend's house. None of us are football fans, so it's more an excuse to get together.

Win Pop Chart Lab's 'The Various Varieties of Fruits'

Y'all know that botanically speaking, there's no such thing as a "vegetable," right? The latter is a purely culinary/nutritional designation. The things we call vegetables are either fruiting bodies (tomatoes, squash, avocados, etc.), leaves (lettuce, kale, chard, etc.), stems (celery), or roots/tubers (potatoes, turnips, carrots, etc.). This is actually a good demonstration of a question in the philosophy of science - do the categories of taxonomy reflect something inherent in the organisms, or are they purely arbitrary artifacts of human study?

So the better question to ask would be "what's your favorite edible plant material?" though admittedly that doesn't have the nicest ring to it. Personally, I like tomatoes.

Seriously Delicious Holiday Giveaway: The Perfect Steak Set from Double R Ranch Co.

Medium rare (erring on the side of rare) with flaky salt and fresh pepper, served with roasted Brussels sprouts and celeriac puree.

Seriously Delicious Holiday Giveaway: La Quercia's Secret Weapons Pork Kit

When cooking "sturdier" veggies (roots and Brassicaceae, for example), garlic salt, black pepper, and olive oil (and 15 - 30 minutes in the oven) is my go-to secret for delicious.

Seriously Delicious Holiday Giveaway: The Perfect Steak Set from Double R Ranch Co.

Sirloin or T-bone, medium rare (erring on the side of rare), served with roasted Brussels sprouts and celeriac puree.

Cook the Book: 'Everyday Thai Cooking'

Green or red curry, especially with the aid of a food processor for the paste.

Cook the Book: 'The Catch'

If it comes from the water, I want to put it in my mouth. Salmon, trout, shrimp, crab, lobster, crawfish, tuna, squid, octopus, oysters, clams, mackerel, flounder, sardines, even anchovies...hell, I even love seaweed. The last really delicious dish I had was cioppino from a local Italian place, though (which went wonderfully with their house-made sourdough).

Celebrate Ham Independence, Win La Quercia Pork!

Hitting up my farmer's market for some local pastured pork products, of course!

Father's Day Giveaway: Win a Jumbo Cowboy Chop Steak

Roasted Brussels sprouts and roasted garlic celeriac puree!

AHT Giveaway: Case of Pat LaFrieda Burgers

Perhaps embarassingly, my first hamburger was from McDonald's. I've acquired a better palate since then, thankfully.

Cook the Book: 'River Cottage Veg'

Grilled asparagus with garlic, lemon, and black pepper! (And maybe a little parmesan, because cheese.)

AHT Giveaway: Case of Pat LaFrieda Burgers

A summer barbecue/grilling party with friends.

AHT Giveaway: Case of Pat LaFrieda Burgers

Squishing the burger during cooking so it loses all its juices! (This is why I have nostalgia for my mom's burgers rather than my dad's; I love my dad, but a cook he is not.)

AHT Giveaway: Case of Pat LaFrieda Burgers

The best I've ever had are from a local spot (called Local Burger, appropriately enough); medium-rare local grassfed patty, standrad LTO, plus bacon and barbecue sauce. With some of their house-made sweet potato fries.


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