Serious Eats - seriouseats.com

the Engineer's Drinking Song is an MIT favorite.

We are, we are, we are, we are, we are the Engineers
We can, we can, we can, we can, demolish forty beers
Drink rum, drink rum, drink rum all day, and come along with us
'Cause we don't give a damn for any old man who don't give a damn for us!

http://stuff.mit.edu/people/mrbonk/engineers.html

with mozzarella and olive tapenade and pesto on a chewy crusty bread.

@theotherworldly

by definition, a calorie (little c, 1/1000 of a big-C Calorie) the energy needed to raise the temperature of 1 gram of water through 1 °C.

your body will change the way they deal with calories - one piece of evidence is the fact that diets with HFCS compared to equal-calorie/carb controls will drastically alter the way your liver processes calories to favor conversion to fat (Bocarsly et al, 2009).

cooking food does not change the caloric value of that food. How would it, biochemically speaking, unless you're burning your food? now I can believe that cooking will change the enzymes present in the food because heating up fragile enzymes DOES cause chemical changes.. basic chemistry right there.

but why not just eat salads instead of this liquid nonsense? did you know that low calorie liquid diets slow the metabolism, which will cause greater weight gain when the diet is stopped? (Byner et al, J Am Coll Nutr 1999) There are also mental health effects for liquid diets (discussed at length in Mary Roach's Packing for Mars book).

Give me some references that have sound scientific backing and then I'll consider you a skeptic. now I just consider you a quack.

there are so many quack comments here that it hurts my brain.

so basically, a juice cleanse is being a vegetarian Mormon without fiber for a few days.... seems kind of pointless.

i have a huge, heavy "life is good" mug that I really like for some unknown reason. I also like my Google plastic cups, even though they're basically just heavy duty solo cups.

this was really meh... kind of flavorless, except for some parsley scent. so meh that I went back to the recipe trying to figure out what I did wrong.. and I still just don't know. normally I love anything that is quinoa+whatever but this was just lackluster.

-stadium mustard from cleveland! the best basic brown mustard.
-ketchup, of course
-a jar of grated ginger. so useful!
-assorted pickles (normal, pickled garlic, etc)
-miso paste and hoisin sauce
-maple syrup
-sriracha and various degrees of other insane hot sauces
-BBQ sauce and A1 steak sauce
-Worcestershire sauce
-lemon juice
-homemade jams, spicy mango chutney
-dry vermouth
-chicken fat, bacon grease, other animal fats
-roasted garlic, sometimes carmelized onions
-mayo, sometimes

jumping on this thread kind of late, but kenji - I was wondering about the safety of jarring/canning meat mixtures like this recipe without a pressure canner?

@Antony C:

Upper Crust? REALLY? Upper Crust is VILE. like Bertucci's leftovers vile. Gelatinous cheese, worthless sauce, and floppy disgusting crust. Ew ew ew. plus they now have been shown to abuse their immigrant workers horribly. in Harvard square, you might as well just go to Pinocchio's (even though it's not thin crust).

Sofra! everything there is absolutely amazing. but every meal must include their orange blossom morning bun.

fruit salads, nuts, and most of the veg*an recipes from the whole foods cookbook.

columbus, anyone?