Serious Eats - seriouseats.com

@guycooking - my mileage is definitely varying, but not for the reason you might think. I'm a mom who works full-time, with a spouse who works full-time and sometimes late, and the ability to pull a fully-cooked protein out of a water oven, or plunge in a frozen quick-cook item like fish or chicken, or re-heat something I SVed and then iced and refrigerated, without having to time things precisely makes getting a tasty, healthy meal on the table much easier. Sure, I can grill or broil or saute a protein pretty quickly, but that requires some level of attention. Being able to attend to side dishes, setting the table, mixing a cocktail, etc. makes dinner easier and faster as well as predictably tasty and healthy.

Note that the blowtorch is also preferred by the husband half of my home equation because it's kind of awesome to use a blowtorch. :)

Thanks again and you've given me the courage to give "Under Pressure" a shot - so many people have discouraged it but then so many people are just afraid they will fail - I have to remind myself that the way I've typically looked at Keller's books is that if I can get even one go-to recipe or technique out of the purchase, it's worth it!

I have that pot, it's fantastic for stock, etc but I still like the Le Creuset better for chili. Get some Bar Keepers Friend to keep that lid gorgeous!

I am hopeful for you New Yorkers that SnS will be as great as it was when they were clearly cooking for food writers, but here in PA it is just average - I have never had a SnS burger that came close to the deliciousness that is Shake Shack (or even had one that approached an In 'n Out or Five Guys, for that matter).

This looks really tasty but almost a cup of oil? That's almost 500 calories and 50 grams of fat a serving from the oil alone. Not what most people are looking for in a vegetarian dish.

I got hypnotized to lose weight and part of it was giving up diet soda (I was drinking three or so cans a day), since it is supposed to give you sugar cravings. The diet soda part was the only thing that stuck past a few weeks - I still can't stand the thought of it, four years later!

I use the Italian loaf from a local italian bakery - made with lard so extra delicious - and pretty much everyone who has had my stuffing is addicted.

@Kenji? Did you just tell a vegetarian to make pork sausage? :)

Also, The Patriots are going to win 28 to 20? :) Not the game I went to! (no hard feelings?)

No butter?

Will, you are hilarious, I love how this is just a meandering and funny personal essay capped off with a teeny review of something crappy. Fun!

Seriously, who signs up for 2 new commenting accounts just to post insults to the writer? And anyone who thinks bartending is somehow a profession to look down upon has never walked out of a bar with $400 in cash tips after a good night.

P.S: I thought the article was entertaining...sometimes that's enough!

How do you make simple syrup without boiling the water and sugar?