Serious Eats - seriouseats.com

I was going down the wine aisle. Selected a bottle. The bottom of the bottle tapped the side of the cart as I went to put it in. The bottom of the bottle fell off. And, it was a red wine.

Free-lance savory to taste. Never deviate from baking.......which is why I don 't bake much.

Agreed....Troll. Hope the gene pool there is drained.

Thought Speck was the pointy eared first officer on The Starship Enterprise.

Take an English class.

A hard-boiled egg.....just the white part gets eaten. Fixed any other way, the whole enchilada.

Huh. May have to relocate to Wyoming. Last liquor drive through I saw was when I was a teenager in FL.......they'd be handing mixed drinks out of the window...a few years ago, of course.....didn't think anything of it at the time.

Other than that, the ordinary variety is avoided. The wife was screaming to leave to get to work, and then spent 15 minutes sitting in the Starbucks line. Go figure.

Baking is tougher, i.e., less forgiving than making a stew or sumpin savory. Better left to the full-timers at Kroger or Publix. Although I've never forgotten the main ingredient. But give me time. My usual approach is to say "this is almost edible", even when I hit it.

I used to watch this channel frequently for info on cooking techniques, and good recipes; not on much anymore. Weekend getaways at $40 and such rot are a waste of time. I have no problem with the dumbed-down shows for the chef-boyardee crowd, but I have the travel channel, with Bourdain, for the other stuff.

Faves: Alton, Mario, Sara

Middling: Sandra, Giada [OK....just eye candy....no turtlenecks needed]. Flay....I like the genre, so I follow his recipes. Emeril....shelf life date gone by......he's now a shill on the "green network".....and, not convincingly so. Paula.....on the fast track to Emeril status.

Least: Ray Ray. Well, Sandra too...although S doesn't annoy me me nearly as much as does RR.

Hard to beat a nice white fish coated with seasoned corn meal and then fried.....probably because I don't get it all that often. Other than that, frequently cooked with tomato, onions, capers, vino....served with rice.