Serious Eats - seriouseats.com

I also love Twinings Jasmine Green Tea. I buy it locally for considerably less than $3.99.

I'm with mamiejane. I'm sick to death of those gimmicky challenges. If I wanted to see a chef prepare a meal while s/he is hanging upside down from a chandelier, I'd go to the circus. I want to watch talented chefs create their most brilliant cuisine, period. Bravo may as well hand Top Chef over to Penn & Teller and call it a day.

Nothing compares to good Champagne. I can't tolerate Prosecco; to me, it tastes like wannabe. If I can't afford a full bottle of the real thing (and most of the time I can't), I'll take respectable bottle of non-sparking wine, but none of that stuff with the gas pumped into it.

Alsatian Gewurztraminer.

@PrettyNicola: Note that he qualifies #100 with "...or something else management approves." I wouldn't say he's talking about comping. A glass of port or a plate of biscotti to show appreciation to a good table is, for the restaurant, a sound investment.

Oh, dear. Sorry.

My link disappeared: 100 Things Restaurant Staffers Should Never Do

Add me to the "weird" list. I like mine slightly burnt. I haven't a clue where I developed that peccadillo, as I can't tolerate any other food that's overcooked.

Good to know that I may not need to bother with rinsing. Next time I buy quinoa from my local store, I will ask them if the stuff they sell in bulk is pre-rinsed.

@bareneed: something was wrong with the quinoa you prepared. There is absolutely no aftertaste with rinsed quinoa, I promise you.

Misterhee, you saved the day. Grazie mille. I often forget that cooking and baking require science as well as art.

Gastronomeg, the quinoa has a lovely nutty taste with a very pleasant little crunch. I was going to prepare it for breakfast, with chopped dates, raisins, and almonds, but I got too hungry and grabbed some oatmeal. I will probably have it tonight, topped with some stir-fried broccoli, mushrooms, and onions.

Glad to be of service, gastronomeg! The pot is no longer hot, but I already tried prying the lid off with a fork, several different knives, and a screwdriver. Really. It's as if the thing were superglued.

Thanks for some really good ideas, Serious Eaters! (I think I'd take a pass on the beer money, misterhee, even if the U of C were a party school.)

No way! Been drinking it black since I was a kid. There was a time when I enjoyed iced coffee in the summertime, but for some reason I can't stand the stuff now. Hot black coffee--definitely my drug of choice.