Serious Eats - seriouseats.com

Matt Bites, despite the intermittent posts, I have my fingers crossed every time I go to the site.

cooking for dummies. I thought I was too dumb for even that because nothing looked good, or tasted good, but realised later that it was just the dead dull, uninspired ingredients and grade school graphics. I moved on.

Who knew meringue recipes could produce chalky white head-sized rubbers that could be used to correct the arithmetic errors of an entire 5th grade class for the academic year?!!?!

Seriously, have you seen a soap opera lately? At 1 pm there is copious undulating under sheets, curse words followed by face-eating.... but then it's all of the heterosexual variety.... Jamika's comment about "slaving in the kitchen would be the LAST thing on my mind if my husband was coming home" (or to that effect) was for more uncomfortable to me. Micheal was joking! She is serious, and shlepping! The gluey potatoes were a disgrace!

the might hamburger cannot and will not make way for anything else in my greedy stomach

thank you thank you thank you! My pettiness has been unduly rewarded. You have saved my laptop keys from many crumbs and crusty mayo as I no longer have to scroll awkwardly to find my place!

I couldn't stop reading the train wreck of comments. I wasn't there, so many of you feel that I don't have a right to comment, and I don't. Not on the Festival itself. I do feel terribly for the attendees' disappointment, and like another person said, my heart is breaking for the SE crew because if you have been part of this blog for even a week you know how they try to be open and positive in how they handle every part of this great site.

PICKLES!!!! I didn't realise how low calorie they are until I sat there gnawing at them staring at the jar bored out of my mind. very filling.

@verysmallanna: I am always hungrier after fruit too. The acids and sugars trigger the release of digestive enzymes which do in fact "rev up" the system. It's not just you!

I find no difference in grain products and snacks, other than the fact that organic products don't have artificial flavors that are sometimes overwhelming. For me, it's the opposite effect with eggs, meat and dairy: there is actually flavor. Of course that doesn't apply across the board. Plain ground beef tastes the same to me, but an organic, well aged ribeye?! No contest. Even my organics hating husband will attest to being shocked by the flavor difference in certain fruits.

Wasn't there an article about the different levels of vitamins and minerals in organically grown fruits? And the lab mice consistently chose the organic ones? Somehow the mice could detect the higher nutrient load. Does anyone else remember this?

Agreed on all points. I read the NYT almost as frequently as Serious Eats :) Very sad for those farmers who made a difficult and expensive choice to go organic. We were without income for the past year, but I never once bought non organic milk. We did without a lot of things, and bought conventional other things, but dairy and meat were never compromised. So we are different from the other families in the recession who have forsaken the dairy. We all have to make choices.

Korean version of japanese chawanmushi. Kind of. Steamed egg with shrimp paste and green onions. A cloudy, custardy, briny pillow of gastric comfort.

may I jump on the bandwagon and applaud carriebwc? It really is so tiresome to read comments that really aren't relevant to the topic at hand. These reviews are about mixes. I read them because I want to know which mixes are worth a try. Please don't read them to stoke your culinary superiority complex and demean the rest.

my great grandmother used to make this. Comfort food. My Korean-American friends use the word "soojebi" as slang to designate something is "ghetto" or "welfare". :)