Serious Eats - seriouseats.com

Couldn't agree more, Ed.

Just to be clear, I don't think there was anything remotely unusual about the interviews I did with Bianco. This is just the way he talks, and I think it's charming and funny, so I wanted to highlight it. And yes, I made it absolutely clear that I was a writer for Gourmet. The thing that struck me when I first met him last year is that aside from being a great pizza maker, this guy is a world-class character, and I'd never seen that highlighted. Which is weird, because most reporters love pizza, love eccentric characters, and curse a lot.

This was not a "David Chang move" for Bianco. It's just Bianco. He's not going to swear at people who come to his restaurant; he's just going to make them life-changing pizza.

Yeah, a lot of stuff on the site is reasonable. Not the part about low-fat cheese, though.

mcmvoices, I use lard for all sorts of things. Pie and Cornish pasty crusts, flour tortillas, refried beans, stir-frying. It really does make the flakiest crusts, although beef suet is also great.

Our friend Chris brings us salted licorice from Denmark. Iris hates it. I love it.

Cassaendra, most people in the world would be very surprised to hear that there's anything wrong with feeding babies table food. It's a cultural issue, not a health and safety issue.

Ironcheff, it depends. A lot of green teas do just fine at that temperature. It's only the delicate Japanese greens that I like that have a problem with it; they get really astringent.

Regrettable, the Oz lunchbox is huge! You win.

Consider using a free online wiki such as PBwiki. The freeform organization, tagging, and searching makes it very easy to add and retrieve recipes (much easier than any desktop software I've tried, and I've tried many), and because it's online, you can pull up your favorite recipe at a friend's house, on vacation, on your phone, etc.

I haven't actually read the book _Frommer's New York City with Kids_, but I know the author and she's a serious foodie, so I assume the restaurant section goes way beyond Times Square. And it was updated last year. That's probably a good place to start.

On our last trip to New York, my wife and daughter had a fabulous time at Geido sushi in Park Slope. I couldn't make it, because I had an appointment at Ssam Bar. Poor me, I know.

By the way, Ung-aang Talay is a white guy named Bob Halliday. "Ung-aang Talay" is a type of toad.

LizNYC, it doesn't say in that article specifically what the gene is controlling, but the two theories aren't mutually exclusive: some kids could be averse to bitter flavor because they have more taste buds.

Yeah, it's definitely more pancake than pizza. Just to clarify two things, Hunt heard of okonomiyaki between the time he was hired and the time the restaurant opened, and it's their #2 hot ap, after the potstickers.

And you should totally make it. I couldn't believe how good my first attempt was.

i8alot, my daughter is 4, but I'd totally take her when she's 8. If we were comped.