Serious Eats - seriouseats.com

Free for all school lunches would be extremely costly and would solve nothing that could not be solved for much less money. At my children's school they use a computerized keypad entry system where each child has a lunch account that contains either money from parents or free lunch status. There is no way any student can tell who is on free and reduced lunch and who isn't.

Also, at no school cafeteria that I have been to do students eat mostly from vending machines. You would need dozens of vending machines to feed that many students in such a short amount of time.

I've noticed an increase in the quality of food offerings over the last five years, but high school kids especially still eat mostly deep-fried french fries and chicken nuggets.

Yes, that's gardening and has been going on since forever. But I don't see it as a solution to climate change and sustainable food production.

I don't see how this could ever be competitive from a cost perspective with traditional agriculture, nor do I see how total production would be in any way significant.

Overall it was good, but I had a couple glitches. My oven probe said my turkey was 147 degrees, but the insta-read said way above that. It certainly didn't seem overdone though.

Also, my gravy wouldn't thicken. What's up with that? Half of cup of butter and flour, cooked into a roux, then two quarts of stock. That's the correct ratio, right? Anyway, I ended up adding cornstarch slurry to it at the last minute, so it was fine.

Love the wrong house story.

Cooks Illustrated recommends roasting 1 1/2 pounds of oxtails (rubbed in tomato paste, with onions) in a 450 degree oven before the roast goes in to get the required fat for Yorkshire puddings. I've done that, and it works well.

It takes a couple of weeks to film a season's worth of TV shows. She'll spend less time away from her children than you spent from yours. Guess that means you're the wretched human being, huh?

MattGold wrote: "I'm thinking that Melissa was the preselected choice from the beginning. Remember the show where she had to taste all the peppers to know which ones were hot? Anyone else would've been ripped for their lack of basic food knowledge."

Morimoto did exactly the same thing on Iron Chef.

Her show title is "Ten Dollar Dinners" which makes me kind of sad. I liked "Kitchen Survival Guide." She did a podcast interview awhile back when she expanded on the chicken dish that she did tonight that emphasized the flexibility. It was a different way of thinking about it that I found helpful. (http://www.podcastalley.com/podcast_details.php?pod_id=44536 ) I think she would have some interesting things to say about holiday planning, for instance, that won't fit into a Ten Dollar format.