Serious Eats - seriouseats.com

So much hate and condescension! I enjoy her blog - I perhaps don't read the detailed entries but she has opened by eyes (perhaps they were too sheltered before) to a few different cooking ideas. Sure, most of her recipes I'll pass on, but everyone has different tastes. Her braised short ribs are my favorite meal to make - and even if they aren't "hers", I most likely would not have found them from the original source. And bacon stuffed jalapeno thingies? C'mon, not even the most serious eater can pass those babies up.

I made this this weekend and it was awesome. It really was the perfect sub for baked beans. We had the wrong kind of lentils, so they disentegrated a bit, but everyone loved them. And not even in an "oh this is tasty" way while politely only having a few bites - plates were cleaned. Great flavor profile.

Tasting menu with two bottles of wine at Gramercy Park Tavern - $500 for two of us. So worth it. (and a little less painful since we had a gift certificate from our wedding).

My dog won't even eat milkbones. I did try one when I was little - so nasty. I have a severe aversion to the smell of any pet food - especially wet food. Makes me gag just thinking about now.

You are all much more adventurous than I am! I have no good global stories, but in my house my husband can’t stand scallops, which are a favorite of mine. Also, how about that sliver of fat on the outside of steak (like ribeye), that gets all yummy and charred on the grill? Everyone I know cuts around the fat and pushes it to the side of the plate. It’s my favorite part! (good thing I don’t eat steak often)

Also, I believe Bohemian National Hall is on the upper east, not west (unless there are two!).

Girl and the Goat!

I didn't want a cake, but my parents (who very generously footed the bill and therefore had their opinions at least listened to) and husband did. So we compromised and did cake and chocolate covered strawberries. The cake ended up looking beautiful, and actually tasted pretty good, so no complaints from me. However, most of my other friends have not done cakes.

I love my kitchen for so many reasons, even though it's still a tiny NYC kitchen:
1) My stove. I had no idea that you could get different burner strenghts on gas stoves until we bought a place and had to buy a new stove. It is amazing how fast my high burner can boil a pot of water (though it's possible that same burner will one day burn down my apartment, considering the flame it gets going).
2) It has a window! (again, a revelation in New York City)
3) It looks into the rest of the apartment (dining area/living room), so I don't have to be apart from everyone while I cook.
4) Everything has it's place. Even though it's small, I can organize it (with the exception of my one "junk drawer"). I can fit so much in my fridge, and I always have a feeling of satisfaction when I see my fridge full of neatly organized, yummy, healthful food.

Yum! I've tried ricotta gnocchi, which while good, was not as good as a restaurants. Any ideas for a sub for a ricer or food mill for those of use with zero room in our kitchens?

Kenji. . . .oohhhhh Kenji??? Where arrrrrrrre you???? Clearly we need you to back up the "salt" debate!
I think there is a huge difference when you salt. I don't eat processed foods, work out a lot (losing lots of salt through sweat), so have no problem adding salt when I cook. If you have a medical reason why not to, that is a different story, but it certainly does change the flavor of things, and not just in a "salty" way.

@Docjowles - 100% agree. Other than that I think article has great info and I would love to hear more. I know very little about cheese (other than I've never met one I didn't like), and just recently started going to Murray's (lucky for me, downstairs from work) and getting a bit to take home to try to expand my pallate (but probably just expanding my butt!).