Serious Eats - seriouseats.com

Sorry, the previous comment was directed at Schottey's comments, not @DaGoose.

I think a lot of us customers don't realize how hard restaurant people work. From the owners to the dishwasher, these people work their tails off with extraordinary long hours. There is great financial risk in opening a restaurant and the failure rate is quite high. Yes, couponing brings in more customers. But all the coupon entitles us to is a savings on the bill. To manipulate the coupons value to get more, more, more for free is wrong and the customer should be denied any benefit other than what the coupon states. Shouldn't the coupon savings turn into a win-win for everone? To that customer I say, "Stay home, cook your own dinner and clean up for your own kitchen". I feel for the restaurant.

What? No Butter?

Saute with swiss chard/spinach, small amt of red pepper, slivered and garlic, s+p.
If leftover, add to:
-chicken broth and rice.
-use for omelettes, bread pudding, or quiche filling.
-pizza with dollops of riccotta cheese.
-whole wheat pasta
I love lovage- can't seem to find it in Central NJ. Haven't found seeds or starter plants either. Any suggestions would be appreciated.

Hands down has to be Bittmans Stuffing. The perfect bite of Thanksgiving is Turkey, Stuffing and Gravy.

Win or lose, I wish everyone a full table and belly this Thanksgiving- and if you know anyone who will be alone - include them at your table!

McDonald's French Fries......

My first encounter was when friends of ours took us to their favorite Indian restaurant. They are passionate about Indian food and were so eager for us to feel that way that they ordered EVERYTHING for us to taste. What they didn't realize was that very quickly into the meal we stopped tasting anything at all as the strongest spices muted our taste buds! We all laughed over the soothing Mango Lassi's, brought home the leftovers and became converts to a wonderful cuisine.

Looks like a sales tool for the reps who sell the products. Foodservice is a lot more perception than reality. Handpinched? That's a good one...

We make a Summer Peaches Melba with a warm, out of the oven Buttery Streusel Topping sprinkled on top. I can't wait for the peaches to be at their ripest- this is the BEST rustic summer dessert treat...

My fondest food memory also happens to be what I believe might be my very first memory. We spent the summer in Catskills at a bungalow colony- I was 2 1/2 years old (summer of 1957). It was raining and my dad and I were sitting on the porch watching the storm. He had ripe tomatoes, which he had the rain water washover, sprinkled a little salt onto them and told me to take a bite, like it was an apple. All these years later, I remember that moment and the sweet and salty taste of that tomato. That memory is priceless to me.

Boursin cheese spread on both sides of a rich raisin bread with a generous portion of an applewood smoked bacon, a slice of pineapple grilled with rum and brown sugar, and slices of cucumber.

Braised Brisket, thinly sliced, dipped in au jus, with fried onions, half sour pickles, and horseradish sauce on seeded rye. Grilled. Side of aus jus for dipping and potato salad. I can taste it now....