Serious Eats - seriouseats.com

My Grandma Ruby was born in 1903. She taught me the old ways like making egg noodles and fluffy dumplings. She always baked her cornbread in a sizzling hot cast iron skillet for a crunchy dark golden crust. Her green beans cooked forever and were laden with onion and ham hocks. Chicken was fried in bacon grease after being simply dredged in seasoned flour. Pork chops browned next to apples and onions while potatoes fried on the next burner. The biscuits she made were a mile high and equally delicious under gravy or topped homemade jam. The dried apple fried pies she made are still a family favorite today.

I made that arepas recipe using regular grind cornmeal and it didn't work. The meal was too coarse. I agree that polenta is the way to go. I know that there is a special grind of cornmeal made just for arepas, but that might be hard to find. Good luck! Mine were tasty little pancakes rather than tasty little muffins.

I'm feeling a pretty heavy "basin bias" in these comments. Langer's and Canter's are certainly delicious. But it's tough to beat LA's #1 deli for the last 15 years -- Brent's in Northridge. Of course, it does mean braving the 405 (and the Valley). But trust me... it's worth it.

I wrote about the hamburger bed on my blog but I'll probably stop there. I would maybe consider getting one of these more so than the bed though.

Langers tops NYC delis - i've tried them all
no whining from new yorkers - it's fact, sorry.

"somone throw me a tomato"

Why do I keep seeing Thomas Keller's name during the opening sequence to the show when he hasn't made an appearance?

I'm sure you could, akapluto, but you're not paying for just the fabric when you have someone else do it.

Lo is a flinty-eyed kitchen assassin. I want to drink with her! Chiarello and Bayless should just smooch and get it over with. What was with the "limp wrist" comment someone made to Art? It would be nice if the show was longer, to really show us mortals the techniques these chefs are using.

Well, I was born in L.A. so I have been to Canter's. My husband and I would go there all the time for everything. I have lived in Phoenix and they had a really good Jewish deli, but I can't remember its' name. I live in Raleigh, NC and they don't have anything that comes close. No kishkas,
no motza ball soup, no good brisket. Being a college town, one would think by now they would have come up with a decent deli here, but so for not so. Oh, and my mother was from Brooklyn so she was a deli maven herself!

Sorry, but what the heck is a 'Jewish deli'?

My one grandmother's not much of a cook, but a terrific baker. Her pies are amazing.

My other grandmother once cooked the Thanksgiving turkey in a microwave. She's best known for her "party cake," a recipe that does not include a single ingredient not found in a box or a can.

there's just too much love up there on the screen. No love triangles, no back stabbing, just cooking. Really good cooking by serious chefs. That's refreshing, but it's hard to root.