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I saw Ed speak at the Gourmet Institute even in October.

So, what kind of recourse does the consumer have in a situation like this.

I use a ricer too.

It's a tough choice, but I'm going with Julia.

I'm not a fan of PF Changs. They use too much sugar in all their dishes. Even the hardcore meat dishes have tons of sugar in them. After a few bites, all I taste is sugar. Three hours later -- I'm hungry again.

Whereas, the RuthChris in Midtown NYC is excellent -- and most of the Legal Seafoods are wonderful. They have a fantastic New England clam chowder.

Hi Ed. I just found this post while trolling the web for Houston's Key Lime Pie recipe/ingredients. I waited tables in the Rockville, MD Houston's from 1993-1995. Having seen Houston's and more than a dozen independently-owned restaurants from the waiter's side of the table, I agree with everyone's positive comments about Houston's. It's one of my go-to spots when I want to treat myself (and I live in Manhattan).

Although more personal non-chain restaurants are great, only Houston's made me memorize each ingredient in every dish before letting me serve a customer. We had line-up every night where we were quizzed on the number of ounces in the coho salmon and the marinade for the Houston's Hawaiin ribeye. I learned how to give 110% to a job and what to expect as a guest in a restaurant.

Ed Levine

I heard Ed Levine on one of Martha Stewart's Sirius radio shows. I was impressed and intrigued and couldn't wait to get home and check out Serious Eats. I'm so glad I did. What a great community! Thanks for all the tips.

I've been trying to convince my niece to apply to Serious Eats to work as an intern. She's a darling 35 year old who lives in Manhattan and has worked in the restaurant world for many years. She's cute, intelligent, articulate, upbeat, loves to cook and knows her way around the computer. She needs a push......any suggestions??????

Next time you go, you must order the smoked salmon appetizer served with toast points and a delicious dressing. Melt in your mouth and crazy good! I promise, you'll love it! They discontinued it and brought it back because of demand.

They used to serve a fantastic steak platter and the most outrageous mashed potatoes w/celeriac. Unfortunately they discontinued it but like the smoked salmon appetizer, I'm still hoping they'll bring it back.

Last week was my birthday. I'm old enough not to care too much about having another one, but my just-turned-four-year-old grandson, Zack, feels he's become an expert on the subject, having celebrated his own, his little sister's and his mom's all in the past month.

While he'll often help me bake cake, and I'd be more than happy to make my own, he feels birthday cakes should come from the store. That's probably because of the fancy frosting, which is his favorite part.

He went with grandma to pick out a cake for me, and although, or perhaps because, he can't read and write, he insisted the inscription should read "Happy Birthday Cake".

So it did, and so it was.