Serious Eats - seriouseats.com

This is absolutely hysterical. The people getting so "sad" about this need some perspective: it's a squirrel, and the guy helped him out.

How can you not see the humor?! My goodness, if this happened to a person it would be funny, but that doesn't mean that you enjoy the suffering. It's haha funny, not I would wish it upon him so that I can watch it, funny.

And oh yeah, we might not be the only animals, but we are the most important. This IS serious EATS right? We eat animals here, don't we?

If that squirrel is anything like me, it's trying to lick every last bit of yogurt out of that cup! I usually stick to Oikos yogurt, or TJ's greek yogurt, but if I'm a little broke and I see Yoplait on sale I'll buy some. I'm reminded EVERY TIME how much I hate the shape of those damned cups. They seem to PREVENT you from eating all your yogurt.

its cruel......Try some thing like that on yourself!!!!

I thought they were going to show the photographer removing the yogurt cup. How the hell are we to believe he actually helped the squirrel???

poor creature~payed for its mouth...

Seconding Peregrine on the jambalaya. This recipe feeds two hungry people. We eat it about once a week.

8 oz raw chicken, cubed (can be breasts or thighs or whatever you prefer)
8 oz andouille sausage, sliced (andouille is best and traditional, but if you can't find it you can sub any spicy sausage that holds its shape when sliced)
1 cup rice
2 cups chicken stock
1 large onion, diced small
3 stalks celery, diced small
1 large bell pepper, diced small
6-8 cloves garlic, minced (or to taste. we usually do 1-2 small heads, which comes out to around 12 cloves or so, but that might be overdoing it for most people)
1 tbsp cayenne (or to taste, we like it spicy!)
1 tbsp Tony's (cajun seasoning mix)
1 tbsp red pepper flakes, divided
1 tbsp granulated garlic
1 tsp dried oregano
1 tbsp black pepper, divided
1 tsp kosher salt
1/8 cup fresh thyme

Heat Dutch Oven on medium till it smokes or till a drop of water evaporates immediately upon hitting the pan. Season chicken pieces with salt, 1 tsp of the pepper, and 1 tsp of the red pepper flakes. Put all chicken and sausage into the pan and cook until browned well on all sides. Remove meat from pan and set aside. Turn heat to medium low. Put onion, bell pepper, celery, and garlic into the pan. These can be cut as large or as small as you like. Cook, stirring often, until all vegetables are softened, onions are translucent, and mixture has reduced a lot in size. If you browned the meat well, there should be brown bits in the bottom of the pan. Stir well, scraping the bottom, to incorporate all those bits back into the mixture. When the vegetables are cooked down, add the meat back into the pan and stir. Add the rice and stir well, making sure the rice is incorporated evenly through the pan. Add cayenne, Tony's, red pepper flakes, granulated garlic, dried oregano, and black pepper. Pour in chicken stock. If there is not enough liquid to cover, add more chicken stock or water to cover. Cover the pan with a lid. Stir every 5 minutes and let cook until all the liquid has been absorbed by the rice. Remove from heat and add fresh thyme. Recover the pot and let stand for 5 minutes before serving.

Jambalaya! The even heat of the dutch oven means less chance of having the rice on the bottom burn before the rest of the pot is done.

I'm late to your party...LOL. You have a great many suggestions already.

Pulled pork - start it on the grill and keep it there for one hour to get the smoky flavor. Put it in your dutch oven and cook overnight at 275 degrees, covered, with carrots, onions, poblano and a couple of plum tomatoes, cumin and chili powder, and white wine. Strain and reserve juices, defat them and use with the pork.

Caponata comes to mind.

Strawberry Jam and other summer jams. Can some Giardiniera!

You can make a huge vat of marinara sauce and can it so you'll have it on hand.

Enjoy your Dutch oven!

Thanks to all who entered, and congrats to winner redhead! You have been sent an email on how to claim your shirt.

Strawberries. Yesterday, today, and forever. :)

i'm fairly certain there aren't any fruits i don't like, but i'm on a blueberry kick right now. well, i'm eating a lot of cherries and strawberries, too. and i have a banana every day. never mind, this question's too hard. :)

I love this!
Blueberries are my favorite, but I love most all fruits :)

Lemons. The culinary world would be so much blander without them!