Serious Eats - seriouseats.com

Seriously? Considering how a vintner makes a wine and a Marketing/Creative team makes a wine label, I fail to see the correlation between label subject and taste.

@djgibboni, I can't taste the difference between salts that are mixed into foods while cooking, but I can *definitely* taste the differences when they are finished with salt sprinkled on top at the end.

Yo homie, Cristal is so ghetto. Just keepin it real.

I'm in my thirties, and I'm a recent born-again convert to whiskey. In fact, it's mostly the only type of liqueur I drink anymore. My go-to drinks are Manhattans and Sazeracs, but when the weather gets cold, I love nothing better than a peaty, seaweed highlands Scotch.

Favorite Bourbon: Eagle Rare
Favorite Single Malt Scotch: Lagavulin (from Islay)

I haven't gotten into Irish or Canadian whiskey. And I haven't yet tried a Japanese whiskey, which is apparently trendy these days.

I've only had one friend with home this was actually an issue, and we're not friends anymore, because, not surprisingly, the bad-tipper-friend has a lot of other selfish and self-entitled issues that made him not pleasant to be around. @A-buddy: is that you, my old ex-buddy?

The Betty Crocker Cookbook binder.

California Bay Area—Eating oyster right out of the water on-site at Hog Island or Tomales Bay Oyster Co.

Spaghetti with (canned) clam sauce.

I don't think I had Indian food until I was in my mid-twenties. I went to lunch w/ coworkers to a pretty good buffet-style place. Loved it immediately. I was so enamored with the balance of spicy food and cooling condiments and drinks.

Ceviche.

Ceviche. Fried Plantains with garlic. Pisco Sours. I can't decide—all of them together!

Poached eggs are a multiple-times-weekly thing for me. I combine several of the techniques mentioned here for a perfect trifect: bring water to near boil, add a bit of vinegar, swirl/stir until it makes a vortex, then drop in the egg.

I don't know about the timing. Mine come out perfectly in the time it takes my toatst to pop out of the toaster, but since every toaster's different...

Whenever my mom made "spaghetti and clam sauce" (with canned clams). I don't know what, but she'd rarely make it because she claimed it was a pain and made too many dishes. I use her recipe and make it all the time as a go-to "quick and easy" meal. She must have just not liked it very much.