This is a great article and I have 2 things to add:
1) Using a plastic bag, even if reused for garbage is not as good as using a reusable canvas bag. Paper is even worse in terms of energy used to produce them. More here at Worldwatch.
2) An article on "the P's & Q's of BBQ" from the Sierra Club a couple years ago.
My husband will eat just about anything cold, i.e. cold pizza for breakfast.
And I annoy him by always telling him "put it in the toaster oven!".
My mom will take a bite from my plate without asking. It's funny how the asking permission makes all the difference.
I once had a roommate who attacked his fork as if he were a starving animal and the fork was the prey. He didn't put his fork in his mouth; he lurched forward and bit the food off the fork. It was so weird.
I have to say, I don't understand the waiting until everyone sits down thing. I mean, I comply with it, but it seems so unnecessarily formal. What difference does it make?
Chocolate-pecan pie, biscuits & gravy, red beans & rice.
I have to second the Italian not-coconut macaroons. Also gingerbread cookies (which shouldn't be so tethered to the winter), shortbread dipped in dark chocolate, and chocolate chip w/pecans.
Yes, well, not everyone reads every single article about David Chang either.
There was a slideshow of chef's tattoos in the NY Times a while back...
(unfortunately I think you have to be a TimesSelect member to view)
A trip to Chicago is not complete without Hot Doug's...
At The Breslin in NY this weekend on top of my bass was what my dining companion claimed was a "sea caper". It looked like an olive, but with small seeds like a kiwi and a long stem. It definitely tasted like a caper. I have never seen or heard of such a thing and I can't find anything online about it. I was wondering if anyone knows more about it?
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thank you! I thought "sea caper" sounded like a suspect name...