Serious Eats - seriouseats.com

Zsa Zsa Gabor!

The lady is the anti-christ, but if she can sucker her followers into eating more healthfully, I'm all for it. Did you eat your vegetables as a kid, or did someone have to spoon feed you while making airplane noises? Think of Paula Deen as the airplane for the uninformed.

I also thought the review was generous. It's not so much pizza as it is a very very bland energy bar.

I need a baby carrot ammo belt like that. And some hummus grenades. Mmm.

i make this all the time with monterey jack and spinach (classic combo). kale and cheddar isn't too big of a leap (note that he does not specify cheddar as the only option). kevin has a charmingly mid-continent palate (sweets and north american interpretations of ethnic food).

plazmaorb, if you'd rather criticize than cook, it would look more dignified if you chose a more sophisticated target than a quesadilla.

Are we drinking the same Desert Wind? I didn't like it much either, but I found it to be incredibly butterscotchy and round for a sauvignon blanc - not dry or grassy.

Patty melts are my favorite branch of the burger taxonomy!

Oregon reporting in. Too lazy to list what's in Portland and Ashland, so I'll give you what's in between:

Albany: Novak's Hungarian. Under the radar to the locals but loved by foodies.

Eugene: Belly. Sub $20 plate Northwest/Euro. Highly recommended. Marche: $30 plate Northwest/French. Also good, but Belly's the better value.

These look so awesome, and all my attempts at smores bars have always failed miserably. I can't find them for sale on Stonewall's site or any other site, though...are they available yet, or was this a pre-release review?

I love bitter flavors, but the 3 weeks this summer with pine mouth were awful. Edamame and papaya were the only foods I could tolerate.

Smoked mackerel! I live in the Northwest and eat alot of smoked salmon, but we don't have mackerel out here. I love comparing the two fish side by side, but have even more fun thinking about how northwest outdoor and New York deli cultures and create something so similar, yet so different.

Filet mignomnomnom

Genius, boss. I'm actually excited about trying turkey burgers now.