Serious Eats - seriouseats.com

@DM--I have to agree. I don't like the idea of egg on pizza. But I'm not an egg fan anyway.

Why? Just why does this even exist?

I miss the Fresh Market. We had one in Greenville, SC, and then years later got one in Destin, Fl. They have a nice bulk section, and reasonably priced herbs and spices. The bakery is nice, and you can get some unique ingredients. Their meats are nice, but a little expensive. Produce is high quality, and generally high-priced. I do make an effort to go every time I'm back in Greenville.

San Diego and Tokyo-Yokohama area.

I am super excited for Year of the Dragon! I'll get to celebrate Chinese New Year in Singapore this year! I don't know what I'll eat, but it will be tasty. I'm hoping for some more Hainese Chicken and Rice, maybe some cockles, a dragon fruit, and maybe some durian!

All the time. I daydream about food, I dream about food at night. My only porn addiction is food porn.

The best use of unsellable fruits and vegetables I've ever seen was Publix stores in Panama City, FL. They donate it all to ZooWorld, a nice, privately-owned zoo in Panama City Beach. If you're in the area, it's a nice little zoo, with lots of animals you can feed. Beware the llamas.

Lately, Joel Robuchon's L'Atelier. The service was typical Japanese in that it was prompt, courteous, and beyond expectation. The food was modern French. For street food, the best corndog is this scary place across from the Yokosuka Navy base. They're hand-dipped, always fresh, and you put your mustard on with a paintbrush.

DH and I went to a crazy-busy dim sum in Yokohama's Chinatown. We had Xiao Long Bao (soup dumpling), leek dumplings, spicy fried rice, and a few other dishes. The main thing we went for was XLB. We walked around for a little while, and found a Buddhist Temple having traditional dancing for New Years. A priest counted down to the New Year on his iPhone.

I make them at home pretty often. I use chips (the crinkly ones hold breading better). I make a pan of dry cornmeal, flour, chili powder, and garlic powder. You have to drain the pickles really well, otherwise you end up with a big clump of pickle-paste. When you fry the pickles, fry them until you think they're almost too done. To drain them, a flat cooling rack works well, if they last that long. Like other people, we use ranch to dip. Generally, between me, the roommate, and the Jack Russell, they don't last.

This reminds me of something I saw on No Reservations yesterday. Apparently the government in Nicaragua wants its citizens to eat lentils instead of their traditional beans because the normal beans can be sold in foreign markets for more (and better line the pockets of politicians). As for here, if we wait too long to make our politicians work for us, I'm sure we'll have more foods outlawed. And lest I be accused of taking political sides, I despise all politicians all equally.

Grew up in the South, lived in Lower Alabama (Panama City, FL) for a while, and never heard of it. Sounds good, think I'll try making one.