I have a few questions and some comments and observation.

Out of curiosity.
a) Have any of you bakers out there used Cup 4 Cup as a gluten-free baking substitute?

b) Has anyone used it and figured out the ratio of ingredients?

c) Is anyone willing to try?

d) Isn't a product like this something whose recipe should be shared with the commons?

Lawyers and co., While I support the intent and purpose of copyright and patent laws, I'm always dumbfounded when corporations are afraid to post recipes for products that contribute to the general good and welfare of the commons, under the guise that they are threatened by "competitors" stealing their product and driving away their market.

If your product is of a specific standard and quality, you should have no fear and believe in your brand and be able to post how you make your product without fear of being the best at making it.

My intent is not to attack Cup 4 Cup. I love their business idea and product, but I think the question and concern applies to the larger sharing of ideas in general and am curious what folks think.

Note: While I have worked for one of the founders of this company, I am not affiliated or connected to the company in any way. I found out about it via gossip and internet like all you. ;) I've heard the pastry chef is a brilliant person and I know Chef is.

As a chef married to a technology geek, I benefit from finding out about a lot of cool stuff that comes out on the web and otherwise.

One of my favorite things on the web, especially in determining nutritional value and doing conversions is Stephen Wolfram's http://www.wolframalpha.com

I often use this professionally to get nutritional information on recipes I've created and thought a lot of people may not know about it, so why not post it here.

It can do other cool shit, so look at the examples. I've been amazed. In fact, my friend (an early adopter) has the new iPhone that has Siri on it and you can simply ask it a question and it uses the wolfram engine to convert it back to you in a robot voice. Lazy, I know, I love math too, but there are moment in the kitchen when rationality has completely left the building and I think its perfect for that.

Let me know what you think.

I just finished reading the spring issue of "The Art of Eating" and while fascinated by the entire journal this issue, the piece on Cider and its history in France as a drink was particularly insightful and inspiring. I highly recommend this whole journal, terrific writing this issue.

I was wondering if anyone knows of a good place to get some traditionally made ciders here (NYC area). I've had Eve's Cider and her Ice Cider, but I'm looking for something slightly more funky. Barnyard is in the realm I'm speaking of.

I can't express what a tragedy it is for cooks home and professional alike to continue to use and follow the English system of measurement for recipes.

I turn red in the face every time I sit down to published work, online and in print, to try something someone else has thought up or tried and true and its got a cup of flour or a tsp of salt or a tablespoon of butter. ACK!

I think Serious Eats, should get serious on this and lead the way. We've all made and posted our recipes in these old tired ways and many of us have come to groan and regret it. Education starts with consistency in message and repetition of the same thing, throw the cups away. Invest in a scale. I guarantee you could have paid for it time over in failed recipes and measuring cup purchases.

I was having a conversation with my wife about our crazy shopping adventures, between fighting the crowds and not being able to find everything we need and was wondering how everyone else manages it. Half of cooking is about the ingredients and beyond the cost of goods lately it seems it sure does suck up a lot of our time, at least where we live. I was curious if we are alone.

Do we all shop on the same days or are we all over the map? Do we head out after work, before work, or early in the morning like my father-in-law?

Please tell me: 1. What days you usually head to the grocery store or market (i know this may differ but generally) 2. what state you are in (and city if you don't mind), and 3.what time you usually shop? 4. How long does your round trip journey take?

This ought to be interesting. I'll go first. 1). W,F & Sat. 2).Brooklyn, NY 3). Morning, between 8am and 11am. 4). 5 hours.

Kebabs are ubiquitous in Turkey. These were a huge hit at a potluck we did recently. They are great cooked on the grill outside, indoors on a grill pan, or under a broiler. This is a variation of a recipe from Claudia Roden's, The New Middle Eastern Food.

Serious Eats friends...we're desperate in Kyoto. We resorted to MOS burger for dinner tonight because everything else would cost us our travel budget to get off this island.

Friends, at this time of need, we hope you can help. A neighborhood a few restaurants. We have 1 lunch and 1 dinner left. Our budget is no more than 3000 yen for two. Preferable less and preferably good. We aren't planning to drink.

Help!

Maybe it's because I'm biased. I know some of the people behind serious eats. It's based here in NYC. I read it at least 3 times a week. Or maybe it's because the Judges at the James Beard Foundation don't stray far from their "old standbys". But WTF?

When I want interesting information about food, restaurants or nutrition. I mean cutting edge, made by the people for the people. I turn to serious eats not the nominees of this year.

In fact, I rarely even land on their sites. Gourmet.com, chow.com, epicurious.com? What?

Chow is owned by CBS now. And Gourmet and Epicurious are both owned by Conde Nast. Is anyone else with me on this? Against me, help me understand this. Do we need to reward those with the deepest pockets or those that produce some of the best content on the web?

Are these the "...best and brightest talent in the food and beverage industry." as the James Beard Foundation claims the awards are supposed to highlight?

I heard it's Bouchon Bakery in the Time Warner center. And I heard they have Lobster BLT today.

I work at a restaurant in the city and much of our business is retail to-go. Personally, I've always hated plastic take-out containers. We use them and I'm looking for alternatives. We need something elegant yet cost-effective and portable. Reusable would be great but plastic is really getting lame. I'm tired of contributing to overconsumption of oil and petroleum based products and I would love suggestions on where and how to change this in our restaurant.

When you go out for breakfast, lunch or dinner would you rather visit a restaurant that offers basically the same menu every night (with daily special offerings) or would you prefer a menu that changes daily/weekly/ or seasonally? Or something else entirely? And does it change with breakfast, lunch and dinner?

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