Serious Eats - seriouseats.com

If anyone is going to do this, I'm glad it's you - I'm sure we'll all get a ton of great ideas and recipes out of it. I'm another ex-vegan who mostly ate horribly, and I can't wait to see what healthy alternatives you come up with, especially with the constraints of your allergies. (Not that you don't come up with your share of horribly unhealthy non-vegan recipes.) I hope you will be fair and obsess over the origins of your diglycerides and cysteine and all the other potentially animal derived things that make modern food possible. Will you be eating food cooked in the same oil as animal products?
Lastly, are you really suggesting that in America vegans are twice as numerous as Jews and three times as common as people of Chinese ancestry? Or did you mean simply that some vegan has claimed that they are 3% of the population?

I've never seen this before. I think I'll run out to Carrefour to see if I can find some. If they're a seasonal thing, are they not preserved in jars? How might they normally presented in the store, so I know what to look for?

Will also look for the walnut jam. We just got some French branded chestnut butter (I think it actually says Chestnut jelly on the English part of the label.) It was perfect.

Thank you for fixing this - i.e. making slideshows just like a normal article. This especially solves the problem of not being able to open two slideshows at once. But I can see how the side effects of this change could be frustrating as Leo_G says. Also, having the comments under the photos makes people think that the space is for commenting on that particular slide, but then they stay the same throughout the slideshow, which can lead to confusing references.

Short ribs.

Used to make a daal-filled chimichanga with sriracha. Perfect combination.

I agree with your wife in both theory and practice - always saving the best for last, and eating the crust first. But it's easy to combine the NY fold and the crust first approach. The secret is to fold first - you need the structure provided by the crust. Then tear and eat the crusts one half at a time. If possible I'll usually dip it in whatever sauce, grease, or other liquid is laying on the plate, box, or pan. Once folded the slice will remain intact for however many seconds it takes to ingest.

I'm surprised no one has commented on the fact that he details not just one night's bad service but also bizarre behavior on the owners' part, culminating in an accusation of sexual harassment. Of course Richman himself seems to make the service the main issue - even though he makes it clear that he only had the negative experience with the staff on one out of three visits, and that his own guests' rudeness contributed to that negativity.

The idea that critics could do the public a service by making more note of service in their reviews is not unreasonable, but he does come off as pompous and self-aggrandizing in proposing it.

Ahhh...I used to drink these every Saturday morning from a Cuban diner on Rivington St. It's been about 15 years since I had one. I was never quite sure of the method behind the rich deliciousness. Thanks for enlightening us once again.

I think a familiarity with the reality of the tasks you named, and a willingness to take them up if necessary, makes one much more grateful and thoughtful in consumption of resources and services. However, as someone who has done my own share of slaughtering, I would like to point out that all of those tasks are done much more efficiently by professionals - as anyone who has ever lived in a house put together by a do-it-yourselfer can testify. In the case of animal slaughter insisting on amateur participation very likely means increased suffering for the animal. So I would prefer that most people visit an abattoir rather than pick up the knife themselves.

I agree with a lot of the techniques laid out already. One thing to be careful of is when people tell your kids that there are "adult flavors" and "kid flavors." Our kids had no problem with spicy food until an extended visit to grandparents who eat spicy themselves but thought the kids wouldn't.

Also, I think it's important to let kids choose what flavors they like and don't, as long as they are open minded and try new ones. As others said, involve them in cooking, shopping, and learning. Sometimes their choices may seem utterly inconsistent, but I don't recommend trying to rationalize with them. Just follow their lead.

For better or worse, the Texican is also available in the Middle East.

Just to answer your initial question, I really don't like Buffalo wings. But I appreciate the idea you've got here. I've got to wonder, though, while your wing tip on a plate looks well slathered in sauce, won't the massive slices of turkey breast be almost completely neglected with the sauce first, carve second method? (Obviously easily remedied, I'm just wondering how you served it.)

@jvwalt - This recipe is actually for a soft paneer or queso blanco or something similar, and not true ricotta. Ricotta means "recooked" and is made by fermenting and heating the leftover whey from making rennet-based cheeses.

That doesn't make this any less easy or delicious.