Serious Eats - seriouseats.com

i love to order like that. although, it can get expensive, so you better start with a dollar limit to start.

on a side note, it's the only time that i've had something freshly killed just for me.

really? you want to crusade against industrial farming?

let's all celebrate famine?

are you also a fan of war, pestilence and death?

how about a crusade for you learning to crusade against greed, stupidity and amorality?

btw, the word 'crusade' is offensive just like the word 'jihad' is. although, it's not nearly as offensive as is how some people are about being better than poor people who can't afford or can barely afford food let alone all the luxuries.

i've found white Rhones, esp Châteauneuf-du-Pape, Condrieu and Château Grillet. any blend of Viognier, Roussanne, Marsanne, Grenache blanc, and Rolle (aka Vermentino) is a good combo as are those varietals alone.

Champagne is always a safe bet.

the only red varietal that i've thought made a good pairing is Pinot Noir, but often.

i've tried quite a few of the suntory single malts. they are ok, but kinda bland.

i LOVE corelle ware! they need to make the cups like they did when that pattern was around. the ceramic cups they have now are too delicate, in comparison, and they aren't the right shape, psychologically.

following strict rules, you can keep stuff that you cooked in the fridge for 2 weeks, 6 months in the freezer and if properly canned for a year.

following less strict rules, you can double that. if well sealed and in a chest freezer, you can probably keep most food for 18 months. food canned in a factory will last for many, many years.

most food born illness is cause by under cooking already contaminated food and cross contamination.

when i counted the ingredients in the recipes, i did not come up with 4. they all had 6 or 7 ingredients.

title FAIL!!!

concept FAIL!!!

and yeah, i get it about the salt, pepper and olive oil, but those are still ingredients.

@simon: the appellations function pretty much the same in all of France and are very similar in the rest of the EU, for that matter. if you're looking at AOC then it's a legal distinction with lotsa rules and is specifically French, though there are similar laws in other countries.

wikipedia is very informative on the topic if you don't have access to the appropriate books.

i think that all the other white Burgundy appellations are oaked. they are also very different from most new world wines.

oh, my! i want to move back to chicago!

duck is a pain in the ass to prepare, but oh so yummy to eat.

if you're feeling adventurous, i've found that turkey goes really well with mexican flavors. mole and turkey is a spectacular combo. it especially works well if you cool the turkey, let it cool and then shred it. you get an amazing texture.

if you're feeling particularly adventurous then you might want to try cooking a turkey in a pressure cooker. this also works well with whole or cut apart chicken. i have yet to try it with any other poultry, but i bet it would be interesting with duck, too. but be fore warned, you're going to get a remarkably limp looking bird with a pressure cooker even if they are tasty.

I. LOVE. KETCHUP!!!

esp. on my burgers, along with mayo, mustard (yellow or dijon), american cheese, tomatoes, pickles, onions and a toasted hard roll.

as for the patty, i like it twitchingly rare or if not freshly ground then reasonably fatty.

because of the mess, i like to eat it alone, in the dark and in shame.

don't f#*k with me or i'll cut you! and then go back to my burger.

that and i like it with fries.

AND. KETCHUP!!!!

seriously, you don't want someone coming after you with one of those plastic knives.

ummm...when you mail/ups/fedex or whatever your package they just seize the package. the packages will occasionally be opened for inspection, but it's not a regular thing.

if you try to get stuff through security they put you in jail or at the very least detain you.

before shipping, if you seal the contraband in something like a vacuum sealed bag, wash the bag in both detergent and bleach and repeat the process then you should be golden. wear fresh rubber gloves at every step and be meticulously clean so you don't transfer any odor or material to the bags and packaging materials.

this method doesn't work for things like maggot cheese for obvious reasons. you should ship with a reasonably fast method since regular cheese and fermented meats still need their micro-organisms to stay fresh. it should also be don't in coldish weather. if you don't want to run the risk of your cheese/salumi frozen then don't ship it; you should eat it right where you are.

there are plenty of things you can ship this way, but be careful. i'm not recommending it or anything like that.

in some cases there are very good reasons to not be bringing live macro and micro organisms from one continent to another. phylloxera lice almost wiped out wine production in Europe when grapevine were brought from the US. so, don't be selfish and know what the hell you're doing.

most of the responses to this question are either ascetic or hedonistic.

except for denying children at school juice and soda the only option that anyone can come up with is yogurt.

wow.