Serious Eats - seriouseats.com

This study annoys me. Picky eaters are already wholly obnoxious with their aversions to taste/texture. Now they can blame it on "genetics," rather than just taking responsibility for the fact that they don't want to try new things.

Remember, folks: even if you have the breast cancer gene, it doesn't mean you'll get breast cancer. So, even if you have the picky eater gene, it doesn't mean you HAVE to be a picky eater.

I do, however, think it is learned by watching parents. My MIL is an extremely picky eater, and so is my husband. I have slowly begun forcing him to integrate foods like mushrooms and asparagus and fish, but it is a slow and incredibly frustrating process.

I'm so sorry to hear of your cousin's death. That sounds like a spectacular diner. I'm from New Jersey, arguably the best place for diners in the US, and I'm sure I couldn't get anything like that there. Now I live in the midwest and LONG for the beauty of an all-night diner that serves breakfast 24-hours a day.

I'm from Madison, WI, and it's actually almost directly west of Milwaukee, not north. Also, Culvers is from Sauk City and, IMHO, has the best custard (though I have never had the one from St. Louis).

Originally I'm from New Jersey, and I have to say that maybe the best custard EXPERIENCE is eating freezing custard on a hot, hot day on the Boardwalk in Point Pleasant or Manasquan (pre- or post-bennies, of course...)

Sorry to be picky about this, but people rarely talk about Wisconsin in a national venue (other than to make fun...), so I wanted to make sure the story on the custards was straight. I don't like Michael's custard as much as Culvers because I think it tastes a little bland.

As a Wisconsinite I have to say that Kopps tops the list of the world's greatest custard. I have never ever been disappointed with any of the custard I have eaten there. I have traveled all over this great nation and sampled frozen custards from anywhere I could find it. Kopps is tops.

The trick to a good potato po-boy is mayo and good beef gravy. The sandwich from Rocky and Carlo's is heavenly.

Several years ago, when I was (isn't this the height of desperation?) reading the Yellow Pages restaurant section with menus in it, I discovered a potato and egg hero listed at several diner-type spots. No discussion of brown sauce. I'd love to try one; I've done a FF po'boy, which was okay, but not heavenly. Maybe it's the brown sauce. Je nais parlez "cheese toastie" - a grilled cheese sandwich?

This past weekend on a food network sandwich challenge, one guy made a sandwich using a potato knish. So, I guess there is something to be said for using the lowly potato as a replacement for bread.

A friend of mine who did her graduate education in England called this the "turducken of carbs."

It reminds me of poutine: French fries topped with fresh cheese curds and covered with hot gravy (usually brown gravy).