Serious Eats - seriouseats.com

Since the loop is kind of large (or some people have limited lunch time in which to run more than a couple of blocks to grab a bite), I think it would be helpful to put the address of the restaurant up under the photo, much like where you have "Get the Recipe", so one can decide whether or not it's worth clicking further to look at awesome food that may be 5 blocks from their office instead of around the corner. =)

What, no crack dip in the Munchies section? I'm sorry, "Buffalo wings in dip form", whatever, that shit's the best on football Sunday! Unless you assume we all already know how to make it, in which case, you're right, we should! ;-)

Don't you wonder, too, how much of it is the fact that people you're working with (most, at least) have only ever had HFCS Coke their entire lives? That people are picking the old familiar flavor over something they've maybe had a handful of times?

Additionally, I have seen glass bottles in my still pretty darn Hispanic neighborhood with "Mexican Coke" with HFCS, so it is out there. I was almost tricked but luckily I read the ingredient label before I bought the darn thing.

no cornstarch or egg for thickener? doesn't this get icy rather quickly?

Hey Hannah, last paragraph of "Getting in With the Cheese" - it's once IN a while, not once and a while. FYI.
Otherwise keep up the good work (and as I've said before, consider getting someone to proofread before you post here ;)

@WannabeTVchef - I believe the word you're looking for is sordid...

I'm with others that would take Jim over Jack any day; I've heard nothing but good things from friends about this Evan character, I'll have to check him out next time I'm in the market.

Also, I don't get the "awful penmanship" jab, unless it's an inside joke. I prefer legible penmanship like that to the bubbly writing you often see come out of young women (says a woman who is no longer so young).

god, I hate Vampire Weekend. but I love horchata more, mostly because I want to make horchata ice cream. yum.

huh, so you guys WERE able to locate some New Glarus, just not in time to cover it for best Super Bowl beers. interesting.

@Maggie - oh, I know you guys have peeps from all parts of the country, that's why I was disappointed by the Sam Adams feature! learning about new beers is great because even if you can't get them where you live, you can make note to get one when you're in whatever part of the country.

wow, @stockeyed, that connection is tenuous at best - everything else about the beer and the company says "Boston!"

and still leaving out all the great beers coming out of Wisconsin!

While I do agree with what many people have touched on here - no one likes a snob - I also think the term "foodie" is about more than just that.

I have no interest, generally, in anyone who only chases trends, be it in fashion, food, or technology. In the food world, I'm far more interested in someone who's actually interested in FOOD, not the cupcake or bacon craze. Sure, it's fun to go out and try the latest thing, and were I to win the lottery you can bet your bippy I'd be making my reservation at Alinea, but I would really rather learn about the process and different ways to use odd vegetables at the farmer's market or what herbs can be substituted for others. Does this make me a foodie? Not according to the definition above, but I'm sure lots of people would throw that classification my way because I love learning about food.

I keep mine in a small covered Pyrex in the freezer.

That being said, my great grandmother used to preserve meat by pouring fat/lard over... not that I'm advocating that, but like others have said, if it doesn't smell rancid... though in all likelihood, I wouldn't keep it out on the counter for more than a couple of days. =)