Serious Eats - seriouseats.com

Oh god, I have a serious, serious love for blood sausage!

We just purchased a huge (and I mean obscenely huge) blood sausage from a polish market last weekend. I will have to look for the Spanish kind. So far I have only had the Polish, Irish/English, and French kinds.

I love a nice plate of blood sausage in the morning with a runny friend egg on top or fried up in a fried rice dish...mmm...must go eat blood...

I've been seeing a lot of comment-roversy about the fruitcake, mainly along the lines of "English fruitcakes are delicious and nothing like crappy American ones."

So...as someone who's never had either, does anyone have a good, solid recipe for an English fruitcake? I'm curious now.

Another one for team chunks! There can NEVER NEVER be too much chocolate in my cookie!

Bar used to be my go-to New Haven pizza place, but I stopped going about 2 years ago because the service is just atrocious. The owner is known for hiring all the servers based on looks, so you get a lot of pissed-off looking "cute" girls ignoring you when you try to get your check. There's also been multiple times when I've put my name down for a table and then watched as other groups who arrived after me were seated until we say something to the hostess and she rolls her eyes before finally seating us.

Anyway, about a year ago, thanks to Serious Eats, I came to realize that Zuppardi's is hands down THE best New Haven pizza. And a friendly, non-pretentious place to boot!

I always make sure I have chili ingredients on hand: canned beans, canned tomatoes, maybe some canned chilis and frozen ground meat.

That way, when the chili craving strikes in the snow, all I have to do is find myself a nice onion to chop up and I can have chili.

I LOVE the Mark Bittman app! I love it for itself, but also absolutely love the sheer genius of having an electronic cookbook.

I definitely miss flipping through a gorgeous cookbook with photos, but for a cooking "encyclopedia" like Bittman's book (or Joy of Cooking), an app is perfect - searchable, bookmarkable, portable, hyperlinkable. You can easily flip to all the different recipes you want to make on your menu, it makes you a custom shopping list, and if I want to know how to make chicken stock for a recipe, I can just click on it in that recipe. GENIUS!

Are San Marzanos also good for chili?

I always, always have a few cans around for pasta sauce, but haven't tried them in chili yet. And they're too expensive to really be experimented with. Do they get overpowered by the chili flavors?

@Larikatz

I LOVE the sheet form ones...chewy and sesame-y...mmmmm....

Does this freeze well? Or is it a make now-eat now type of thing?

If it's a casual restaurant and you're taking like 1-2 photos, then fine. But I cannot, cannot stand when people sit there making each meal a photo shoot! I literally don't put up with it if I'm eating with them, but it also just kind of bugs me from afar when I'm not at the same table.

I was once having breakfast at a pretty standard restaruant, so no amazing plating or anything. A couple sat down and ordered. When the food came, the woman pulls out her huge camera and (no joke) spends a good 10 minutes snapping photos of both their dishes. Her husband must have given up at some point because he started eating. By the time he was done, she was still taking photos of her own food and hadn't touched a bite! It was ridiculous! Restaurants are for eating!

I learned to cook from a Martha Stewart cookbook, can't remember the exact title. It was something like "Everyday recipes step-by-step." It had (as all Martha stuff does) huge, beautiful photos of every step for really basic things: roast chicken, pizza dough, pancakes.

A little Sriracha is ALWAYS a good idea! :)

My favorite is fries with Sriracha and ketchup.