Serious Eats - seriouseats.com

Has anyone else tried this recipe and not been very impressed with the results? I found waaaay too much baking soda flavour, and the batter was too liquidy which gave me a spongy-textured finished product. Is it just me?

Sugarbowl Cafe in Edmonton. Delicious coffee, tasty food, and the longest beer list you can imagine in a place so tiny!

The thing about rezzie is it's mostly a restaurant staff term. Keep it there! Because: a. I don't want to hear shop talk when I'm not at work, and b. At work I don't want to be stopped from saying otherwise utterly annoying things (appy immediately comes to mind for that category.)

My favourite comment (from the mechanics): 'Definitely a variety of, ah, scrumptiousness.' Ha.

This is fantastic - your glutamate lesson completely explains why my turkey meatballs tasted like gruel until I added parmesan cheese and mushrooms. I'm totally nerding out, but I can't help but love collision of simple home cooking and science!

Bulgogi is amazingly versatile! In my city in Canada, we have a great pizza guy, Phil, who does bulgogi pizza ... He's practically a celebrity here, the pizza is amazing. Huzzah for Korean food!

"It was very clear that my version would've been nearly undrinkable without the milk"

Not true! Vietnamese coffee is also deeeelicious black. I think it's the lack of acidity - it's still wonderfully smooth even without milk. Try it!

i'm the only person i know who does this - if there is anyone else, please confess! i NEED my ice cream to be nice and soft and melty, but have no patience, so i always zap a cold bowl of it in the microwave for ten seconds to take off the chill. am i the only one?

maybe it's just a canadian thing, but anyone ever try a 'slush float'? pretty much any flavour of slurpee with any ice cream will do, but our favourite as kids was bright orange 'tiger tiger' ice cream with lime green slush. mind-numbingly sweet, but anything that garishly coloured is bound to be a hit with kids!

@therealchiffonade:
'For the waitperson to treat someone paying with a gift card any differently is seriously stupid' - as a server who takes her job seriously, I would never treat that person differently/worse. However, there is unfortunately an higher proportion of 'rookie diners' (ie. those who have not learned restaurant behaviour) in the ones who show up in the post-christmas gift card rush. I'm not saying that all I want is a super-elite clientele, but I don't like to be treated poorly and used as 'training wheels'!

so you're in a nice bar, served by a young, blonde, smiley, friendly cocktailer. (me.) should you flirt?
ask yourself these questions: have i mentioned having child close to her age? have i just told her about an unpleasant divorce? has she mentioned a boyfriend? have i made comments about her physical appearance? if yes to any, just don't. she doesn't want to hear it.
if all answers are no, then please chat away! ask her what she's taking in school, tell her a funny joke, she's probably been working for six hours and is bored! i appreciate the sincere, funny, non-pervy guys that make me laugh - it's why i do this job and i think some snobby servers need to remember that!