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Love it over jook with century eggs.

Also its integral to a Taiwanese street food dish as a topping over sticky rice, braised chopped pork belly and a soy sauce egg

Hate cupcakes. HAAAAAAATE. Hate overblown, teased and gussied fondant cakes.

LOVE backyard gardening and locavorism. Don't care who says they or their parents were in it first and that all the hipsters doing it now are johnny come lately-s. What's with the elitism THERE, guys?

There's nothing fundamentally bad about the idea of getting your food from closer to home rather than having it flown with hundreds of gallons of jet fuel from China. So what if it's too cool to be cool any longer? It's still a good idea now as it was decades ago, even if the hipsters are all over it.

It's always been a hobby for my mom and I but we never had a full blown garden. In recent years I've been growing things out of containers on the back patio. It's fun, is tasty and you know exactly what you've put into them and can be assured the food is clean and natural.

We've always received gifts of summer bounty from family friends with more proficient gardening prowess and more space. It just made things seem tastier when you knew the person who grew it, how much time and effort they put into it and that they cared to share it with you.

This board's not about the morality of hunting guys, don't let it go too far down that road.
Let's just concentrate on how delicious that dish looks and how I wish I had access to fresh venison heart. Or someone to share one with.

@Missypants: There are people from all walks of life on this board, not just city folk whose closest acquaintance with their source meat is a shrink wrapped package in a chill case.
I myself live in the heart of suburbia and the wildest my food ever gets is the container of tomatoes I grow in the backyard in the summer. I like hearing about other people's food gathering exploits.

I tried a new "fool proof" (Chez Pim's to be exact) recipe the other day. The texture was fantastic, flaky like nothing else I've ever made...
Everything seemed peachy keen except when it came time to bake. It shrank! I've never had pie dough shrink on me before! Even with weights in it!

The horror! So much for fool proof! I'm going back to Cook's Illustrated Pie Dough recipe...

Of course I do. What's not eaten that night is thrown into a plastic bag or take out tub and refrigerated. There's nothing wrong with it and I've never had any problems.

Fried rice was INVENTED to use up leftover rice. Jook also uses up leftover rice nicely as well.

Yes, rice can go bad rather quickly if it's kept in a warm, moist environment (like kept inside the rice cooker and not taken out), but in that case you'll know. It'll be sticky, maybe a little wet and begin to smell a bit like sweet vinegar.

But I've been known occasionally to be a little lazy and leave the rice in the rice cooker for a day or so and it's still fine.

Season liberally and roast them close to the heat until crackling on the outside, tender on the inside.

Can REALLY do without the hype and mania about any one single type of food.

A cupcake at the end of the day is just a small cake. Sure it can be delicious if done right, it's NOT done right, IMO.

Most of these "cupcakery" confections are a tiny, mediocre cake topped with a ton of frosting/cutely colored fondant. If you ask me, if you have to use that much frosting, you're trying to hide something. When you buy from one of these shops, you're really just paying for frosting.

Always up for street food no matter where I am. Its where a lot of the good stuff is. You can't confine yourself to hotel restaurant meals, after all.

People once again let their imaginations run away with them before good sense kicks in when it comes to food like natto.

It looks odd and may smell a little funky, but put words like "snot" and "slime" out of your mind and its really a very innocuous food. It tastes really pretty mild without the help of the soy sauce and mustard.

I never thought it smelled that bad, especially when spooned over rice and you're not sticking your face into the container after freshly unwrapping it.

For those of you who like cheese, the scent of natto is no more potent or off putting than a nicely ripened piece of cheese.

And how much do you want to bet there will be less people using eloquent words like "eew" and "yucky" about a nice chunk of brie compared to a spoonful of natto.

It's only gross 'cause it's foreign, amiright? It's all in the perspective folks.

Cod, really fresh bass, fried fat smelts with roe and sweetfish (ayu).

Oh beautiful beautiful sweetfish, so tiny, ephemeral and tasty

I'm still experiencing a literal browser freeze every time I load a new page on Serious Eats. It's those darn fancy pants Continental ads! We don't need EVERYTHING to move on the site!

I have to stop scrolling and wait for the ad to load and do its fancy little twirl before I can continue towards the content I actually want to see.

Maybe its not a big deal in the long run, but it is a very palpable hitch in the browsability of the site if EVERY page on the site does this.

I think only foodies think "foodie" is a bad term.

I'm a foodie, most people who I know who aren't so much into food instantly get how you identify if you tell them you're a foodie.

You're a foodie when you go out to eat at a new place with friends, you're the one ID-ing all the mystery dishes. I'll not only tell you that's a fishcake in your noodle soup, I'll tell you what fish it's made out of it, too.

You're a foodie if you read cook books as in-bed reading before lights out. It puts me in a happy place, ready for some shut eye.

You're a foodie if you have a block of Plugra and a stick of regular butter in the fridge. The Plugra is gone within a week and the butter languishes forever.

You're a foodie if you're staring at the backyard and wondering if a in ground pool would be a problem for grazing chickens.