Serious Eats - seriouseats.com

maybe not so literal?

when AB says he eats it for breakfast, lunch, and dinner, he's not trying to schill the New Single-Food Diet. it's a turn of phrase, not a dictum for losing weight.

msmor does a pretty good job of rounding up his actual diet/eating routine; avocados and fatty fish are on the "eat at least 3 times a week" list, not "eat every day".

And as a commenter on the original talk thread pointed out, the man was running 4 miles a day. It's not a miracle, it's good sense and exercise.

AB is trying to educate people about smarter eating. As tasty and nutritive as this is (i had one yesterday), it's not a wondersandwich that magically makes you thin.

I can't tell you how many times a waiter has plunked down my order in front of my male companion, even if they themselves took the damn order from my mouth. Catalysts for these mix-ups:

1) Brown liquor: Bourbon, Scotch, or cocktail variation thereof (i.e. Manhattans, Old-Fashioneds). Clear liquors tiptoe into this arena if ordered in stiff proportions (i.e. anything "up" or "neat"), as do pints of heavier ales ordered in succession.
(Click for continued ranting.)

Favorite Whiskey for Everyday and Every Day: Jack
Favorite Whiskey for Feeling Fancy: Four Roses (TY, LeNell, for that intro!)
Favorite Scotches: Highland Park, Oban, Compass Box (Asyla, Hedonism, Peat Monster), Scalpa

Got into whiskey when I moved to NYC 8 years ago (cold winters and brown liquor go hand-in-hand), and it was worldly-wise bourbon-loving women that took me under their wing and taught me to love it.

Grand Central Oyster Bar is one of my fave solo places--either in the tavern or at the counter--slurp varied bivalves, maybe a bracing oyster stew or giants chowder, and a very cold dirty martini.

Eating without feeling the need to make small talk is an occasional luxury more peeps need to indulge in. ;)

there are peeps who thought food blogging was somehow less legitimate than print recipes/criticism, too. ;)

when a restaurant gets reviewed by Serious Eats AND the NYT, i don't feel the need to choose one--i read them both, and feel more informed by their different points of view. having more than one medium on the same subject means more perspectives, and a fuller picture.

Twitter recipes are the same schtick. Frankly, those who are skilled in crafting 140-character recipes don't need to be legitimized by those who feel that their recipes are more real.

At their best, Twitcipes are kinda gorgeous, playful, distilled pockets of mystery that can reveal someone who really knows their way around the kitchen. it's FUN to read a haiku on risi e bisi, and fun to try and use it to produce a meal! frankly, anything that brings a fresh angle on what we eat is a good thing.

As much as I enjoy the touchy-feely, narrative-driven species of recipe that sells cookbooks and drives cooking blogs, I don't think food lovers have to choose between those recipes and Twitcipes, or say that one has more soul than another.

Print recipes, blog recipes, and Twitter recipes all have a role to play in communicating to each other the joys of breaking bread, and how to duplicate the experience. Eaters need not be threatened by new mediums. ;)

You missed one...Amanda Hesser did an Op-Ed, wondering why Michelle Obama doesn't like to cook:

http://aneffingfoodie.typepad.com/an_effing_foodie/2009/05/amanda-hesser-pointing-accusatory-rolling-pin-at-michelle-obama.html

@ Simon

OHOHOH! THAT'S a rice flour baguette! THAT'S how things SHOULD be!

here are some ideas, in the $15-100 range, good for foodies and non-foodies!
http://aneffingfoodie.typepad.com/an_effing_foodie/2008/12/stocking-stuffers.html

the problem w/ food politics is...politicians.

no presidential candidate will risk the support of "farm states", who have small populations but equal say in the Senate (and therefore disproportionate political clout).

i would be really proud of ANY candidate who'd have the balls to seriously address food policies, as they not only affect each of us as individually as eaters in this country, but as terrible neighbors who have enormous (and unfortunate) influence in the global food market.

aneffingfoodie.com