Serious Eats - seriouseats.com

Add me to the list- I've been doing this for 15 years now! I still run into people in my business (bakery/pastry shop) who have never seen it before though and they always think I'm a genius...... I learned it from the owner of a Mexican restaurant I worked at.

I am one of the "maybe 1 out of 20 people" who actually drinks that much water- I just really like like water and don't drink sodas or iced tea. It's good for people who have a hard time drinking that much water to know that they don't really 'need" to, but it won't hurt me to continue doing so, right?

FatBastard- I agree about beef selling itself, but a catchy number like "Pork: the Meat of Kings" could only help!

Can't choose a favorite, but for the sake of this post I will say cheesecake.

Fujis are also my go-to out of season apple, but nothing- I mean nothing- beats a fresh Michigan Honeycrisp. Too bad they are so short lived!

I personally love a good everything bagel, but since I'm not a New Yorker my opinion probably doesn't count when it comes to bagels!

BTW, why can't you put lox on an everything bagel? I'm pretty sure I remember doing it and it was delicious...... Don't laugh- I'm not from New York.

My issue with cloned and GMO food (animal AND vegetable) comes more from an ethical, natural standpoint than a food safety one. I don't know why it should piss you off so much wunami. I only hope that we are given the option to choose between cloned and non-cloned meat with strict labeling regulations. But what are the chances of that happening?

Willie Powdrell's- Albuquerque NM...if they're still around that is.

gruyere!

Dark! But I do have a soft spot for Gianduja.

It has to be lox and bagel-I don't care what else is on it!