Serious Eats - seriouseats.com

This rather upsets me for some reasin.

Oh yeah ... don't wanna be overwhelmed by a pot or a pan. That might get scary.

1 well seasoned cast iron skillet with instructions on how to care for it for making cheap foods like scrambled eggs.

1 medium sized heavy bottom sauce pan with a tight fitting lid for making cheap food like rice and beans.

Am I the only one who thinks the close up in the upper right corner looks eerily close to an eletron micrograph of bacteria breeding?

Collichio's the guy I would have followed around like a lost puppy hoping to god he didn't figure I was gay.

Agreed on the community service aspect. I called to volunteer a little late in the game (2 weeks ago) and was told the only available spots were during normal business hours. I would have been happy to give as much time as I could but the conflict with my day job made that hard. I know I should have signed up earlier, but perhaps making volunteering easier would be great to help the cause.

She was one my instructors in culinary. Nice to see her getting some success.

Is this before or after a nuclear explosion on the moon send its spinning out of it's orbit with Martin Landau holding on for dear life?

I was catering a small plates partry and running late while shopping at the Ferry Building. I had spent about $200 on sausages, assorted lamb and pork items, foie gras and a rabbit. I was in and out of stores trying to make up for lost time. I got home and began to unpack and noticed that the bag of meat was gone. I stood in the middle of the kitchen and tried n ot to completely lose it as I thought about the lost money, the lost food and the look on my client's face if I had to disapoint. Fortunately I had another store nearby that was able to replace about 3/4 of what I needed but I have since made a point of changing the way I do large scale shopping for catering gigs.

Garlic powder, onion powder, lemon pepper and paprkia. Let sit for an hour or so. Eat while pretending to pay attention to job.

Excellent. Love it.

I like it chewy but not fried to the point that its dry. It is meat after all.

In general when I am cooking for a large group I'll do an excel spread sheet of ingredients organized in columns by meat, fish, dairy, vegetable and sundry. Each of these columns also has a volume column. These columns are colored for quick reference. I learned to do this when I was catering and I had multiple large orders to be picked or delivered.