Serious Eats - seriouseats.com

I find it interesting that his comment incited this much discussion and controversy, yet when Giada DeL criticized Lida Bastianich and Mario Batali, people barely blinked. She only wishes she had half the knowledge base then those two who actually cook, not combine food. Nothing against her, but is it the whole "beauty" pce that allows her to get away with saying equally insulting things and him not?
http://foodnetworkaddict.blogspot.com/2008/09/giada-marios-not-sensual-lydia-puts-you.html

Doesn't the temp of the cold water kill the yeast? I have always been working with the knowledge that too hot or too cold water kills yeast.

Cute; but my hands down fave is the blond Chow eating ice cream. That blue tongue really stands out against the vanilla.

Is that bowl of sangria as large as it looks? I have punch bowls but none that large. Would love to know where to get it if it is that large; I am not a fan of those jars with the spouts.

Thanks for the suggestions so far - too many great places, too little time. Might warrant another few visits. We like casual and delicious for this trip.

Yes, I think proper Italian is "zucca" (zoocka - with a short, hard "z" pronunciation) is the generic term for squash. "Cucuzza" is a dialect/slang pronunication.

That's the other one we were considering.

I agree with others - Bringing a fully decorated cake..that's one thing. Charge me what you want; I always have an option to pay or go somewhere else, but be reasonable. $25 for a full cake is not out of line.
However, bringing cake, unwrapping and saying you didn't use a plate because of your plastic wrap?? Not the best defence.
What's next? I will bring in my own salad, sandwich, oysters?? What next?
Restaurants are not in business so that people can have a venue to share their food. I am not a restauranteur, but can understand the business side of it.
However, not informing of the cost is an issue too...but what was she expecting? Because she is a famous cookbook author and she offered to share that it would be OK?

One of our favourite meals. Once it is cooking, the work is done. Easy; no recipe needed:
With the best quality ingredients, it doesn't take much! Grew up on this stuff. Our favorite Sunday meal.
Homemade pasta alle uova with a plain tomato basil sauce (canned peeled tomatoes put through a food mill and fresh basil added, topped with freshly grated parmiggiano reggiano)
Roasted chicken with lots of coarse sea salt and black pepper, stuffed with giblets, homemade bread and herbs.
Braised stuffed large artichokes (anchovies, cured black olives, garlic, herbs, homemade bread -crustless).
Cold green beans with minced garlic, parsley and EVOO and red wine vinegar.
YUM

Years ago, when I was only 9 or 10, we went on a huge camping trip with our extended family. Breakfast of choice was, as we call it, "egg in a cup". It consisted of my dad whipped the heck out of two eggs yolks, sugar and then incorporating hot espresso coffee, then dunk in homemade savoiardi. My cousin to this day mentions it everytime we get together. Amazing how none of us got sick on the raw egg yolks and hot coffee. Nowadays, when we get the hankering, we definitely slow cook the eggs. Always used sweet Marsala, but must try Vin Santo; thanks Gina!