Equipment: Why a Y-Peeler is the Best Vegetable Peeler

@VeganWithaYoYo, cool video

Daniel, it would be helpful to see videos of peeler techniques since photos don't really capture it -- for both kinds of peelers since the debate is clearly far from settled -- particularly because a search for vegetable peeler technique videos churns this up:

And frankly, that makes far more sense than any of the other points listed above... however, it doesn't look like it would be comfortable with those hard plastic handles on the cheap peelers, and shelling out for a cushy OXO one seems counter to the appeal of the cheap Y peelers. Hmm. And so my confusion about the appeal continues.

How I Built a Barbecue Restaurant in Brooklyn: Changing the Menu and Considering Feedback

Responding to feedback is tricky because it's essentially design by committee. It'll always be a balancing act of deciding what sounds like a good insight and what's just a highly personal nitpick.

Equipment: Why a Y-Peeler is the Best Vegetable Peeler

Haha that was my comment. It does look like a more natural fit for the more spherical fruit.

But for the long items, I still don't get the ergonomics of it at all (and since I really don't ever peel fruit, it explains my bafflement). It still strikes me as counter to the sweeping movement you need for those items.

I'm guessing that the cheapness is the reason for pros' attachment. They go through em fast, so they don't want to spend a lot, they get used to moving quickly with this shape, and that's that. Mystery solved :)

17 Thanksgiving Soups We Love

There just isn't room for soup with all the other things we always have on the big day, but these sound great and I'm definitely bookmarking this page.

Meet Your Signature Thanksgiving Cocktail

I did the blur last year. It was a very nice light/fizzy/herbal way to start a day of heavy eating.

This Week at Serious Eats World Headquarters

@Bill Woods, I'm worried that it's part of their branding overhaul -- less goofy pet shenanigans in general :(

How to Make Sweet and Buttery Glazed Roasted Shallots

I used to be pretty much totally onion averse, which is irritating and makes life difficult, so I turned to the shallot to change my mind. I will hate red onions to the day I die ... but I could die happy after eating shallots that look like that.

The Food Lab: Introducing Vegetables Wellington, the Plant-Based Vegan Roast Even Meat Eaters Will Want

Darn, I'd love to sample it, but you're right, it's definitely too involved for me to ever deal with. Just scrolling through all the steps has exhausted me.

The Food Lab: How to Cook Mussels (The Easiest Choose-Your-Own-Adventure One Pot Meal Around)

@film_score, when I get them, most of them have already been debearded. It's hit or miss, kind of like with the side muscle on scallops, but generally, the ones I still need to debeard are in the minority. If the fishmongers debeard them in advance, don't see why you can't.

@kenji, every now and then, I get a batch that I'd describe as stringy -- like the lip that runs around the edge of the meat, maybe a ligament or something, kind of separates and sticks to the other side of the shell as it opens. Instead of ending up with a little beany-shaped nugget, it's kind of splayed open and holding on to both sides, and then also doesn't really want to come out of the shell.

I cook them the same way every time, so I don't think it's a matter of doing something wrong or different. It's not like they've gone bad -- they still taste fine, the texture just isn't great. Is there a better time of year to get them? Or a way to tell from looking at them if you're going to get the plump little nuggets or stringy ick?

The Food Lab: Make This Crisp-Skinned Chicken and Roast Vegetables in One Cast Iron Skillet

Dang, that looks good. I don't have a skillet, just enameled pots, but I'm thinking I'll give this a stab in one of those anyway.

13 Delicious Drinks to Make This Halloween

Any other suggestions for bright red drinks? I was going to do something with blood orange juice in vials with some booze mixed in (aka blood), but blood orange juice doesn't appear to have made its way into stores yet for the season. I'll probably end up doing something like the pom juice one listed above, though these drinks will essentially be shots. I was hoping to do something a little more interesting than just a red headed slut, but that may be what it comes down to.

This Week at Serious Eats World Headquarters

Yay! Finally more animals!

Forget Warm Spinach and Bacon: Warm Brussels Sprouts and Bacon Salad is the Way to Go

Very important and totally reasonable request: come to Chicago and have the Brussels sprouts salad at Sunda, figure out how to make it, and share the recipe with us. I have dreams about that salad. They do the same thing with the leaves and I think maybe they lightly fry them?

Oooor just figure it out from the menu's description:

brussels sprouts, red cabbage, carrots, chilies, fried
shallots, minced shrimp nuoc cham, vinaigrette

Please please pretty please?

How to Waffle Your Ramen (Yeah, You Read That Right)

I'm not sure how good this sounds, but I love that waffle has become a verb here, partly because it reminds me of Calvin and Hobbes:

How I Built a Barbecue Restaurant in Brooklyn: The Toll of Owning Your Business

Wow, I wish I had a insightful comment to add, but I'm still feeling a little dumbstruck. Very thoughtful and moving.

How to Cook the Perfect Roast Chicken

Just wanted to add that I also like pulling up oldies but goodies. I find myself in cooking ruts a lot as I deal with some chronic fatigue, and sometimes I really need a reminder of how many really good but pretty basic things there are out there. I come again and again to the sources where the recipes usually turn out the best, and this is one of them.

Win a Copy of 'Ovenly'

Anything involving cured meat -- bacon-wrapped dates, melone e prosciutto, bacon and maple

Win a Copy of 'Plenty More'

When they're in season, I tend to throw pomegranate seeds into just about any veggie side dish, salad, or pureed veggie soup. Not that unusual, I think, but for as ubiquitous as Pom juice has become, a lot of people still aren't familiar with the seeds themselves, which are pretty beautiful, so someone always asks what they are.

Manner Matters: How to Deal With Lateness

Glad to read that I'm not the only person who phases these people out of my life. Sometimes I wonder if I'm a little harsh, but even if I am, it seems I have good company :)

@SheilaC, generally, if I see a comment complaining about the content of an article and I'm wonder why the poster even bothered to read it, it's sdfishtaco. :-P

This Week at Serious Eats World Headquarters

Aw come on, if part of Serious Eats' rebranding is downplaying the pets in the weekly recap, I'm gonna throw a full on hissy fit.

Manner Matters: How to Deal With Lateness

Maybe it's just my experience, but these people's lack of consideration tends to rear its head in other ways, too -- playing with their phone through a meal, being weird about splitting checks, attitude toward wait staff, etc. Basically, lateness in itself is not a personality trait, but self-absorption is. Being a little bit of a wild card often makes these people fun in other ways, and I think that's why we tend to keep them around against our better judgement. If you talk to them and it doesn't help, I think you have to think about what you both get out of your relationship and how much effort you want to continue to invest in it.

And to be clear, I'm just talking about people who show a chronic disregard for punctuality. We all have days where we get stuck late in a meeting or have to double back home to get our wallet or when a crazy man throws garbage on the train tracks and causes a huge transit delay (why yes, that happened to a friend on his way to meet me for dinner last week, on my birthday no less). If someone can give me a quick call/text about something like this, I'm very forgiving and usually ask if there's a drink they'd like waiting for them when they arrive, because that's how I'd want them to treat me on the days when it's my turn to for life to get in the way.

The Serious Eats Field Guide to Chinese Pastries

@santiago Cardona, you're not alone. I don't even have that much of a sweet tooth -- I'm more of a salty person -- but Asian desserts usually turn me off.

Bacon and Avocado Take Your In-N-Out Animal-Style Double Double to the Next Level

I'm also realizing from where I sit right now next to a historic meatpacking district in Chicago, the idea of a burger place not offering bacon is an entirely foreign concept to me.

Bacon and Avocado Take Your In-N-Out Animal-Style Double Double to the Next Level

But I feel like the whole point of fast food is not to have to prepare a picnic of sorts to take with you when you go get it.

That's what my brain says. My stomach says NOM NOM BACON NOW RRRRAAARRRRRR

The Food Lab: Make Your Own Just-Add-Hot-Water Instant Noodles (and Make Your Coworkers Jealous)

Great minds think alike! This is essentially what I packed for lunch today.

Instead of putting all the ingredients for one serving in a single container, I keep the groups of prepared ingredients separated but pack enough for several days. So there's broth and meat, veggies and noodles, and toppings -- each enough for 3 days.

If you don't have a big office fridge or access to a real bowl in which to combine them, that may be harder to do, but I when I make a big batch of soup, that's the faster way to pack it.

@MoEats, that mug is great. It got me through a hospital stay where all I wanted was Campbell's soup, but the microwave was on a different floor and my mom wasn't keen on scalding herself when she delivered it. I know that jars are so hot right now, but they are literally so hot. Those mugs are so much more practical.

@adnan, I love Better Than Bouillon, too, but find that it has a little bit of a grit that never fully dissolves that sneaks up on you during your last few bites.

I am not surprised to learn that I have strong opinions on soup.

My first taste of Meyer lemon?

I've read so much about Meyer lemons, but never tried one, so when I saw them at the store yesterday I had to grab one.

Having never tasted one before, what's the best way to first experience it? I know it's sweeter than your typical lemon, but I figured I still shouldn't just bite into it like any other fruit, yet I also don't want to make something too strong or convoluted that doesn't let me taste the difference between it and your run-of-the-mill lemon.

Suggestions and/or recipes would be greatly appreciated!