Serious Eats - seriouseats.com

Oh, boy... I could go for a shio ramen right about now.

They are crazy-wonderful tasty, but recipe testing on this gave me a serious sugar crash.

Thanks for the call-out Serious Eats gang!

SWEET! I have friends up thataway, and this place looks adorable. Thanks for the tip!

Oh wow... I'm yuzu crazed, but it's still pretty new to me. Must investigate yujacha further. Thanks so much for the overview!

When you do a bunch of catering, you figure out pretty quickly what can be made up ahead in a batch and what needs to be an a'la minute process.

Pretty much all of the ancient preservation methods (fermented things, pickled things, chutneys, conserves, preserves, aged things, cured things, oil-preserved things, etc.) come into play here.

As mentioned above, stewed/braised things, like pulled pork work well. All kinds of soups, stocks, sauces and vinaigrette are really ideal for large-batch make-ahead.

Pastry doughs, bread doughs and tortillas also freeze well.

Rice can be parcooked and held for a while. Veggies can be blanched and then chilled down to be quickly heated and tossed in sauces just before service.

Are you doing much yoga? It's great for stress. Great for your joints. Good for all kinds of tightness. It can't hurt.

And I've gotta say... the transformation of Arthur Boorman video that's running around on the web right now is one of the most inspiring things I've ever seen.

Hooray for sardines! I grew up on the sardines in mustard sauce (served on saltine crackers by my Pa), but now I favor the hot n' spicy ones on a piece of whole-grain toast.

So tasty... And they're also more sustainable and low in mercury than other, larger fishes.

I just heard a rumor that they've had such a negative reaction to the new packaging that they've decided to revert to the old design. Probably a good move on their part. They can go the Coca-cola route and bring it back as Tropicana Classic.

Hydration is key. I go with Pedialyte if it's really horrid. Otherwise, my go-to dish for feeling awful is always a big, steaming bowl of pho or shio ramen. And I'm totally with wookie on the comfy couch addition.

My mom grew up in MD, so she always had it mailed to her... even buried in the depths of a South Dakota winter, we'd be eating boiled shrimp or deviled eggs sprinkled with the seaside flavor of Old Bay... happy memories for me.

Utz makes Old Bay potato chips, too... but I don't think I've seen them outside of Maryland. That might make a good recipe for a home cook: home-fried chips with Old Bay sprinkles... Mmm...

I don't know what the food looks like, but that cover art is cuuuuuute.

If it's oxalic acid that creates that tart flavor, does one find the level of oxalic acid is reduced in sweeter fruits?

I only ever see starfruit as a decoration on the side of a cocktail glass, so I know next to nil about them.

I had these for the first time at a kiosk in the Mall of America. Dippin' Dots, Ice Cream of the Future. Ah, memories!

This actually reminds me of one of my favorite headlines from The Onion: Time Traveler: Everyone In The Future Eats Dippin' Dots