Serious Eats - seriouseats.com

My favorite cup of coffee:
Good, filtered water boiled in a saucepan. Grind up What's Brewing? Organic Bleu de Brazil beans and toss em in at 200F. Stir after 2 minutes or so, then strain into a cup, add unrefined organic cane sugar, fresh heavy cream, and Basil Hayden's Kentucky Straight Bourbon. Best. Coffee. Ever.

I like how the Wusthof is mystery steel around 56-58 RC and the Shun is VG10(a protected, single source high-end steel, heat treated and produced from one maker in Japan), and yet this article says they function exactly the same way. Not a chance.

It is overpriced for a manufactured, looks-oriented, overbranded parer, but to say it is functionally the same as a $7 Wusthof is laughable.

That was a really long ad for a 40 second clip, depicting something pretty obvious. I though there would be some trick to make it amazing or something.

When I make Risotto, I stir it uncovered. Not CONSTANTLY, but it helps the grains heat evenly(evaporative cooling on top, and conduction on the bottom), and helps to evaporate off the stock, concentrating the flavors. I do not like soupy risotto, I like it to be dense and creamy, not runny on the plate, but where it just relaxes into an even pile.

Cooking it with a lid would help it heat evenly, but certainly does not allow for the broth/wine mixture to concentrate. Also, stirring can help rub the grains together and abrade some starch off.

Not even close. Hawaii should be spam, I live in Texas and it's definitely chili, and my coworker from Arkansas had never heard of Jelly Pie. Mississippi Mud pie? Florida just gets a fruit? California is grapes?

Someone else should make one, this one is getting too much attention.

Had the same experience you did at Kincaids. Most DFW locals don't know food, and not being from here, I have found that the novelty of a MASSIVE hunk of overcooked beef tickles the local fancy. It was beef on beef and some bread to get stuck in the teeth.

I went there same month, for the first time. Your review is glowing, and my experience was TERRIBLE. The burger was ok at best, and the root beer tasted like cheap bubble gum.

Maybe I'll give it another try, but I thought this place was a huge bust.

Have to keep an eye out for Elysian's Dark o the moon! Sounds like heaven in a glass!

Fresh, well made mayonnaise has its place. But the stuff in a jar is GREASE. The final word on all condiments are these two rules:
1. There is a cheap kind and a carefully crafted kind, both have their uses.
2. They should only compliment and NEVER NEVER NEVER overpower. Yes you can drown anything in Ranch and "like it". But you shouldn't.

Lambowner, the fountain can cut off when the cup is full, I'm guessing by some kind of backsplash sensor like a fuel pump. Taco Bell machines have paddles so you just put the drink under the spigot and it fills it.

I want to see an analysis of dilution, carbonation, and final temperature. Styrofoam cups have a 2 thin lines in them, a lower one for ice, and a top fill line. In my experience, these are actually ideal guides.

Lol so many people say sushi! I do get tired of the rice.

I worked at a freebirds and ate there at least once a day every day and never got sick of it! Think about what's in those things: meat, unleavened bread, rice, beans, roots, berries, salts, acids, everything! If space aliens made human kibble, it'd be freebirds.

Carapelli does it for me, but I have to say it is a bit on the fruity side which can run into some things.

I would love to see this post! Though I really am rooting it is something that I can buy at a store that doesn't make it's profits by strangling small businesses, causing civil wars, and encouraging white collar mafia behavior.

Also, "EVOO" is really annoying. I don't say "BHABM" for my Blue Honda Accord Base Model, I usually just call it a Honda or an Accord, or whatever is RELEVANT to the conversation. Is it vital that Rachel Ray uses EXTRA VIRGIN in this recipe? No? Then just say Olive Oil. Or Oil. Or whatever is actually helpful. That's all, I have to tend to my BHBEWAB(brown-haired, brown eyed wife and baby).

Bread with seasonal vegetables and cheese into a patiently made panini. You can pair it with pretty much anything in your fridge.