Serious Eats - seriouseats.com

Wow, that was hard to watch (at least until the right person got the boot). The next two weeks will be brutal.

I'm always making too much pasta and reheating the leftovers at work in the microwave for lunch. Just al dente is a must for reheating. Make sure you store the cooked pasta fairly dry and add a little water to the sauce to refresh it. You will have to reseason it.
I'm not sure fresh pasta would work and I definitely would not make ravioli, unless you cooked it fresh with boiling water from the microwave in one of those pasta steamers you see on late night. Also bring fresh cheese--if using cheese. I also reheat homemade chili all time.

Since the contest is next week, why not make some practice runs to see what works?

Any soup or pasta I can make using leftover or foraged ingrediants.

Mario's basic tomato sauce only takes 5 mins to prep and 20 mins to cook. I make a big batch every few weeks, freeze most of it in serving portions and take some out whenever I need marinara sauce. Maybe buying it from a jar will inspire people to make their own.

I like it. I watch it. It's not a cooking show. Recipes... anyone!!! Without making it more than it is, it's a show about what ordinary people think passes as character on TV. We see the proud, fall, the humble, survive, the talented, excell, etc, etc.

I only barely remember it. Friends took me to an indian restaraunt on the upper west side during a break in college. Then I started to cook it for myself.

MAC knives. Best value. I have a 8.5" hollow professional chefs knife, 8.5" hollow santoku, and 3.5" paring knife. I've had a "yan can cook" dexter russell chinese cleaver for over 20 years. Recently I've add a Forschner 6" boning knife, a Sanelli 8.75" fillet and the mother of all knives, a Sanelli 113628 Premana Professional 11 Inch Half Heavy Knife--otherwise known as the "X-17" (that's what Alton Brown called it) knife Mario Batali uses on Iron Chef --for serious bone hacking.

Hands down. The 20 or so I had a Jose Andres Bazaar in LA.

I go to Wednesday Farmer's Market in Santa Monica. The shellfish vendor is good. I always buy baby artichokes and zucchini flowers from the artichoke vendor. The mushroom guys are almost alway out when I get there, but I do like their oregon tuffles and dried morels. And the fresh fig stand and the stand with 7 or 8 types of hot pepers

Bigoli with onions, green peas and chicken livers

Meatball

Not a morning person. Get to office job between 10-11. Home around 7:00. Three-quarters drink a bottle of wine. Watch food shows. Cook dinner between 10 and 12. Finish bottle of wine or two. In bed around 1. I'd be happier in Europe.