Serious Eats - seriouseats.com

Dear Lunchlady,
Regrettably I don't live in NYC so I don't know what to recommend but if you ever make it to Wisconsin I hope that I can have the pleasure of cooking a proper dinner (Thanksgiving or otherwise) for you.
Yours,
Sue

Boboli crust, sliced prov, sauce made from tomato sauce that's been seasoned with Italian seasoning, garlic (use powder if you want... it works [besides I won't know]) a little olive oil, toppings of choice and as much shredded cheese blend as floats your boat. I like my pizza on the cheesy, saucy side and LOADED with toppings!!

Yes, I know it sounds Sandra Lee'ish.... but whatever!!! And it blows take out pizza out of the water!!! Costs maybe $4 or 5

Wow, I do seem to have outraged a few people!!

http://www.culinaryconcoctionsbypeabody.com/2011/02/07/tiramisu-brownies/

For your information, no, I do not have a stick up my butt! And no, I do not have a permanent scowl. I do however SERIOUSLY object to the idea that a pie that is made from a premade crust and instant pudding is "Serious Eats" What it is, is a sick joke (and if I received this from anyone other than a beloved child I would be having some serious doubts about the relationship) I rather doubt that even Sandra Lee would have had the nerve to produce this (SHE would have at least added some flavoring or candy shards or SOMETHING!! (Dear God, I'm defending Sandra Lee!! I must be upset!! ) ) Do I need to "lighten up"? Maybe. However, I do take my food seriously, Good Food is Good Food... and whether it's a hamburger or fois gras it should be the best that you can make... Serious Food is made with Thought and Care and LOVE and this pie doesn't reflect any of those things. If it does for you then God Bless.

I am going to use the Humpty Dumpty Rule--- a word means EXACTLY what I want it to mean... no more, no less. And my ruling is that it's pizza.

I like JOC-- the version that was published during the 50's... I find it to be more useful than the Ethan Becker version that came out in the late 90's. I also love the Doubleday cookbook by Jean Anderson. Oh, and How to Cook Without a Book by Pam Anderson... LOVE IT!!!!!!

I've been disappointed with HTCE... too many bad results :(

I've been having a problem favoriting things for the past couple months..........

Now THIS is more like it!!!

Awww, that's cute... but I think I'll make my own, thanks.

@ sarar No

Bad table manners... why is it that so many people handle their silverware as if they've never seen it before??? Makes me insane.

Raisins and pinenuts?? No thanks, otherwise it sounds like it might work.

I agree with DB... these should be treated as guidelines not absolutes....

Anyway, how about making the equation a bit easier... I've always liked the idea of dividing the plate into quarters-- one half of the plate is vegetables/ fruit (obviously not drenched in cheese or butter sauce... much as I love them), one quarter is protein, one quarter is starch/ bread and then a SMALL amount of fat. This is admittedly sometimes impossible to manage (like with my beloved Loco Moco) but generally it works.

Would everyone please just calm down! Food, like sex, isn't a deal breaker in a relationship if... IF... you don't want it to be... everyone has their own tastes and backgrounds.... However, everyone does need to be flexible (GGG... that's Good, Giving and Game for those of you who don't read Dan Savage) No one has the right to make Demands but they do have the right to make Requests... and ultimately, if your needs aren't being met Then it becomes a deal breaker... presumably you're in this relationship to learn and hopefully cherish the other person and that means that everyones needs have to be respected.

And if that sounds like The World According To Seinfeld then so be it.