Serious Eats - seriouseats.com

I really don't understand why everyone has to chime in with their so-called "expertise" on these posts. I think I trust the author's knowledge on the subject. All you farro experts:
"According to Garzanti's Italian-English dictionary it's spelt, but Luciano Migliolli, author of Il Farro e le sue Ricette (Farro and its recipes), says that though it looks rather like spelt they're not the same. Farro must be soaked, whereas spelt can be boiled straight off. Also, cooked farro has a firm chewy texture, whereas spelt softens and becomes mushy."
You guys are killing the enjoyment of these posts!

Two comments - people who axe a question instead of ask..(AUGGHH!!)

Sandra Lee makes me ill - how she got a show and calls herself a chef when all she does is by pre-packaged stuff, add some lame ingredient(s) to it and then pass it off as something she actually prepared from scratch...PULEEASE! Get out of the kitchen Sandra. Put the spatula down and just leave. I beg you.

I buy only what is on sale at the grocery store that week, and I always try to find a coupon for that sale item, to extend my savings. You can find a lot of great coupon websites and print off coupons for many items. I have also called companies direct and requested coupons and they have sent some to me.

Pasta is always cheap and you can do a lot with it. Pasta w/ fresh summer veggies is always a hit and light to eat. We cut back on the portion size, which also helps. I always make 2 or 3 veggies to go with the main so that helps to fill you.

This past week I picked up a bunch of veggies on the reduced cart in the produce dept. There might be a few brown spots on the fruits, or the veggies may need to be cooked right away, but otherwise they are fine. Only paid 50 cents a lb on many items. And, if you grill the veggies with some salt/pepper and olive oil they taste great.

Great recipe! I like the fact that it is light and delicious without a lot of meat and cheese (The tuscan recipe above....sometimes you just want to taste the fresh vegetables without masking it with meat and cheese...especially on a hot summer night).

The breadcrumbs are the story here - definitely worth the effort!

You cannot compare a lobster tail to a sfogliatella. Lobster tail filling is cream, almost cloying. A well-made sfogliatella is light and with a copy of espresso, perfection!

I think BaHA needs to relax a little...sounds like you missed the entire point of the article because of one harmless phrase