Serious Eats - seriouseats.com

This looks like heaven.

I have the same dad-related memories of these chocolates, and I appreciate your efforts to make a home-version. One question: I always assumed that the ones with white filling had started their lives as the clear-filled variety, and had only turned white through age or exposure to air. True, or completely made-up fact?

I thought the reason you never found a proper trompo in the US was because of health codes, which (needlessly?) frown on big slabs of meat that are cooked from the outside-in, and where the whole slab of meat is not kept at a constant 155 degrees. Is this the reason for the splash on the plancha, at most places? Does a trompo exist that would allow carving straight into a tortilla, the way it is done in Mexico?

Jesus, PLEASE don't go to Louis' Lunch.

If you have room in your brain for any additional questions: How can I make a steamed pork dumpling wrapper similar to what you find at a Westernized Chinese restaurant? I am looking for thick and pillowy, here, not thin and translucent, Gyoza-style. Any tips?

Yea...but you have to fry the shells yourself. Then, you don't have breakage problems and your fillings don't go all 'splodey.

This was a fantastic response to David Foster Wallace's sensational, emotionally-charged essay. And when it comes to lobster rolls, I am from Maine, and my wife is from Connecticut; she eats warm lobster rolls, and I think she's a lunatic.

Fantastic work, everybody...and thanks for including us, Robyn!

This is absolute genius.

I'm not sure I'm really qualified to answer, since nobody really reads my blog except my mom, but I'll take a stab at it. Don't start a food blog unless you:

1. Can post every single day or ideally, multiple times per day. Posting every day means people will keep coming back every day, because they can count on finding something fresh and new on your site. I don't bother with blogs that have irregular posting schedules, or that post once per month.

2. Are committed to learning at least the basics of photography. Bad iPhone pictures aren't going to keep people coming back to your site. Your food photos have to have at least some base amount of professionalism. (I could take my own advice, here).

3. Can cook, want to learn to cook, or can at least talk about food intelligently. I come across a lot of food blogs and I think, "Why did you want to share this food with the world?" If all you can think to say about a cheeseburger you had at Denny's is, "It was good I guess," then why bother writing?

4. Can maintain appropriate distance from your writing, and accept criticism. Writing a food blog isn't like writing sonnets; your posts aren't going to be remembered for all time. If you update daily, as you should, your piece will get a little attention, a lot of criticism, and then it's time to move onto the next thing. There is a certain impermanence to writing on the Internet that can be pretty liberating and fun. And at least, it doesn't carry the pressure of writing for Saveur.

5. Accept that no one will read your blog for the first year. You'll be writing into a vacuum. That can be liberating, too, and can help your blog find its voice.

Most of all, have fun. We're not curing cancer, here, we're writing about chicken wings. Have fun with your writing, and chances are, your readers will have fun reading it. Good luck!

I have no respect for the Louie's Lunch ban on ketchup.

I feel like my starter is kind of "separating." There is a thin layer of water on the surface before I stir. Is this normal?

Thanks, loving this series!