Serious Eats - seriouseats.com

They were bringing in benches and tables today*!

*Does not qualify as a news item.

Not denying the results of your product testing at all, but I must say, I've seen him use it on Jamie At Home (which is a beautiful, beautiful show) many times, and it seems to work very well. I'd be pretty shocked/dismayed if they use camera trickery to fudge the results. He does use a hell of a lot of energy to operate it, though; it really looks like a workout. Maybe that's more work than should be required for the tool, but it must work in some way...?

Also, I think it's not a proprietary tool of his; he used it on his show for years, and often suggested using it to viewers as if it was something they could find in a store, never saying 'my' flavor shaker or pushing it as his own. Just like, "hey, you could use a blender or mortar/pestle or a flavor shaker."

Alton's sardine-avocado sandwich would probably make a pretty rockin' breakfast; I eat it for dinner all the time. The recipe's on SE somewhere...

New York Strip!

Ham in Coke forever!

Ham in Coke! Ham in Coke!

It's gotta be the Silver Palate's cornbread-sausage stuffing w/apples.

Fage 2% plain is just unbeatable. A perfect food. TJ's is similar and a little better priced, though the containers are also a little smaller (not a huge difference, granted). I get a chalky flavor in Chobani and Oikos (and a chalky texture in the Chobani as well).

Straining Stonyfield's normal plain yogurt and adding a bit of honey does the trick too!

That new spinach is fantastic. Just a word of caution: one of the farmstands (I forget which) is selling big ol' bags full of spinach that are labeled as "washed." Watch out! It was rinsed maybe once and it was still really sandy. I thought I'd be able to take it home and wilt away, but I had to spend an extra 45 minutes or so cutting it down, bathing it and drying it off.

But it was great spinach. It came attached to the heads/stalks, which would have made an awesome broth if I hadn't lost the time to cleaning.

Nettles=great! I was afraid of trying them for the first time by cooking them myself. If anyone else feels the same way, and happens to live in LA, Mozza uses them in one of their pizzas and it's REAL good.

Website's still got it on there, last secondi item! Yeah, her demo of that on TV looked unbelievable.

Honeycrisps are addictive without a doubt, but I must say... they can get a little samey. The texture is always perfect, but they lack nuance. Larger rant at everyapple.tumblr.com

Ribeye, but curious about trying the flap!