Serious Eats - seriouseats.com

Country white bread, peanut butter (yes, a bit lends a smoky hue to the ham), the ham, mayo, lettuce, mustard on the other side of the ham from the PB.

My older sister taught me the PB/Ham combo.

LOL, glad to see a funny show get recognition, that episode was especially good.

I enjoy Cook's Illustrated, but I more and more find myself reading Kimball's essay and shaking my head over what seems to be a lecture on values in a food magazine. I read that part last.

My first experience with blood pudding was on a flight from Manchester to Edinburgh following a sleepless (because I like to look out the window) transatlantic crossing. I wasn't sure what it was, but my more squeemish companion knew what it was and didn't want it. I loved it! I ate mine and hers too!

Wegman's is by far my favorite store. It's a bit of a drive though, which became a consideration when the gas prices were sky high. My former spouse actually did a chart to show that Wegman's was the cheapest store around Fairfax County for a list of groceries she had from a recent shop. With gas added in, it came to the same price as the nearby Giant stores.
But Wegman's has all the cool stuff. The butcher shop ribeyes are the best I've ever consumed. They have Fever Tree mixers too (but always seem to be out of the Tonic Water). And, where else can one find Spiedie marinade below the Mason Dixon line?
I too remember Adams Fairacre Farms, but in Kingston, NY, where I grew up.

He seems to be a person who has a strong sense of morals, and practices what he preaches. Fine with me that he closes on Sunday. It's great that he (I've heard) serves yummy chicken.

But, the association with Dobson is a dealbreaker for me. Pass.

I'm all for this trend. Anyone can spend a bundle on a bottle, the fun is discovering something that's decent for a value.

schwartz, that sounds like a variation on a scotch egg, you need a name for this now.

I just love it when chefs have a problem with nonmenclature that the public uses about their food. Would you like it better if we said "Oh, snap, I want to go to that restaurant, but I'm afraid my friends won't think I'm cool if I call it MG. What do they call it now...? Oh heck, I'll suggest we go for sushi instead!"

Be happy we show up, especially in this economy.

Jose Andres (Minibar here in DC) has a similar attitude, and while I respect him, it's a great way to alienate your customers when you start wanting to control to that extent.

The last paragraph states that if you make this dish again, it will be; "( with cream next time, not cheese)". You meant to say milk instead of cheese, right? You're not going to leave the cheese out are you?

LOL, oh, if looks could kill, we'd all leave the room in a basket. Cutie kitty!

I managed to extricate myself from my Saturday morning coma and brought home a delicious honeycrisp from the farmers market. Yum! The apple has to be worth eating. Mealy apples can turn me off of apples for weeks.