Serious Eats - seriouseats.com

Oops, my above post was meant for a related thread.

Since I am here: I don't get the resistance to the term. Other than "gourmet" which is, of course, the name of a magazine and also sounds a bit pretentious in general conversation, what one word sums up those who care about the food that they eat? I'm willing to entertain alternatives . . so who has some?

Oh - and my personalized plate - it addition to donating funds to national parks - is my dog's name. :-\

It tastes better! There are zero additives which makes for a clean flavor.
To paraphrase Michael Symon, "In the kitchen I always use kosher salt. On the table I use sea salt. I use iodized table salt when there is ice on my driveway." :-)

http://www.diamondcrystalsalt.com/Culinary/FAQ-Kosher.aspx
http://culinaryarts.about.com/od/reviewsrecommendations/p/koshersalt.htm

I was very happy to see Daniel go. Barbeque sauce? What? Aside from all of his boastfulness and stupid choices his extended football referree metaphor in his exit interview was just the icing on the cake. "Really? How much longer is this metaphor going to go on? Oh, could you explain how referees make bad calls some more on a FOOD show?"

I'm getting kind of tired of Ariane. She cooked: a turkey. A really, really well known (and not original) salad. The lamb, as has been mentioned above, which she did not time well. I think Jamie deserved this last win.

I think Fabio is cute and very funny ("Do I know how make hot dog? No!"), and hopefully humbled by this week's judging.

My favorite cookie was always the Thin Mint. I say "was" because there was a tragic development which removed my Thin Mint cookie from existence. Here in the Pacific Northwest, the Thin Mint cookie used to have a layer of white mint filling on top of the cookie, and was then coated in chocolate. I remember part of the fun was licking the chocolate and mint layers off to reveal the GS logo on the cookie itself. Good times.

At some point in the eighties (I think) the powers-that-be decided to sync up the PWN cookie with the rest of the country, and now the crappy no-mint-layer cookie is what everyone has today. I scoff at today's Thin Mint. Fleh ptooey!

I was a Girl Scout for a year or so and maybe I had a particularly lame troop, but it was indeed lame. There was no camping, hiking, horseback riding, first aid lessons .. you know, all the things on would associate with camping and scouting? It was all about pimping out the girls to sell cookies, of which we received a tiny fraction of the sales after paying off the baker, the national GG organization, the regional people, etc.

Now I refer to the Girl Scouts as the COOKIE MAFIA. It's like you have to pay protection to get in to friggin' grocery store. Plus, the average baker can make better/better-for-you cookies at home these days.

Bah humbug!

Aha - I see. Coincidentally I made oven-baked sweet potato fries last night, but I mixed in a nice Idaho Russet for "normal" fries too. Co-mingled they were delightful, and that probably avoided the palate fatigue of which you speak. I baked them at high-heat in a single layer in my convection oven, tossed with olive oil and kosher salt, and flipping (carefully!) once to get both sides crisp. Not super greasy. Not burnt. And yes, crisp! Yummers!

Sadiepix that link is working for me. Try typing in www.dogfoodanalysis.com manually maybe?

Um, nutrious? I think not. Read the ingredients on the premium dog food. Contains, among other things: Corn meal (which dogs cannot digest and is thought to be a huge allergy risk for most dogs); animal fat (does not specifiy what kind of animal - could even be dogs, as far as AAFCO is concerned); Corn Gluten Meal (still, not digestible), Dried beet pulp which is a controversial filler, etc. etc. Rachael can't create a decent dog food just like she is not a decent human cook! Ugh!