Serious Eats - seriouseats.com

Altoids.

Saturday night was homemade pizza night.

"Cook eggs at a low temperature, because the temperature reacts with the protein in eggs and makes them very rubbery."

Temperature is never a reactant. Some reactions release heat, and some require heat, but heat cannot be a reactant.

Temperature's role in cooking eggs is that it causes proteins in the egg to denature (unravel). Perhaps the author believes that when this process is done too quickly, the eggs get nasty.

Sorry for being a nitpicker. The quote just bugged me.

palak paneer

Adding salt also increases the boiling temperature of water. See http://www.newton.dep.anl.gov/askasci/chem03/chem03720.htm

dolmathes

eat more lard.

I like my own BBQ best, but there's a street vendor off Colerain in Cincinnati who does a pretty great job.

I'm particular to my own bbq, the last few commercial places have been a big disappointment. I'll have to go with Famous Dave's.

Am I the only one who thinks that burger is seriously undercooked? Is it just this picture, or did they ask for it rare?