Serious Eats - seriouseats.com

Skirt Steak!

this doesn't actually list baking time, but i'm assuming 35 minutes?

the betty crocker kids cookbook called it "egg in a frame," which i think is a lovely epithet.

it's online descriptor says it's got a "premium nonstick coating." so... huh?

ditto AmyLynne: toasted pine nuts for me!

the self-checkout at the loblaws i go to allows you to put your own empty bags/bins on the bagging platform before you begin scanning, which i love. sadly, there's no way to then have the machine award me points for bringing my reusable bags. (a real cashier does this for me.)

i'm not sure i get *hating* self-checkout, though. it's easy enough to avoid, no?

@hmw0029: ha!!!!

i try not to buy tea or chocolate that isn't fair trade. it's a challenge.

i'm really unclear as to what his actual argument is. like, mandarin has tablecloths. and many swanky places don't, because glossy wood looks sleek and... well, swanky. i used to invoke tablecloths as the litmus test of fancyness, too, but that time seems to have passed.

@phylum: "you get what you pay for" cuts both ways. if store brands are trying to deliver a food item at the lowest possible cost, investing in design isn't a priority. the cost - rather than the design - sells the item.

@rheogs: i plate my fast food, too! it somehow forces me to eat it slower, and i tend to feel fuller! ah, playing mind games with yourself...

i concur with the current majority. this is something i'd love to see on the menu, especially regarding sauces and desserts. knowing that something is made from scratch, on the premises, is valuable information... without the cozy connotation of "home-made."

i would pay for water if it were part of the tap project: http://tapproject.org/