Serious Eats - seriouseats.com

How do you get a white trash girl to suck your d**k?

Dip it in ranch dressing.

I don't put ranch on anything! Gross tasting stuff.

I absolutely love ranch on my pizza. Granted, I am a middle-school student (though homeschooled), and got the idea from my (middle school, homeschooled) friends after we started dipping French-Fries in Ranch (that's justified in Mich--here most of the fries are way too greasy or way too dry). We decided to try it on our pizza--and it's great. Only Hidden Valley (tm) works though. Deep dish pizza doesn't need it, fortunately. A group fave for us is cayenne pepper, fresh black pepper, ranch, and tabasco sauce. I agree, if it's good pizza, it doesn't need condiments, but (1) pizza in metro-detroit isn't that good, and (2), it doesn't matter if it needs it--if ya want it, I say put it on unashamedly!

Nothing is better than Ham & Pineapple pizza dipped in Ranch.

I hated pizza until I tried it with ranch. Any type of pizza goes great with ranch really except Mexican style, I usually dip that in sour cream.

@waifl Could you please post the recipe for that Asian/ginger/scallion/oil BBQ conditment that you are talking about. It sounds like something my family would like a lot. Thanks!

I make and jar huge batches of that Asian ginger/scallion/oil BBQ condiment on a weekly basis. Dollop on anything and everything, and bask in deliciousness.

i came from a mixed jewish sicilian family. born and raised in Brooklyn. Food was an important life factor. I raised 3 children through college to adulthood and independence( more or less) They were raised eating home cooked meals six days a week. I worked graveyard shifts for 20 plus years which allowed me to get up in the afternoon and prepare meals. Through the years I fed my own and so many other kids, their friends, whose parents worked conventional hours and never cooked meals. That being the case my grown children all cook for themselves using fresh produce and cheap cuts of meat pouyltry and fish, the way I did for all those years. The notion of cutting back really has not affected us. We have always strived to make the most from the least. Shopping the marked down sections of local grocery stores and using rice grains beans and pastas to stretch meals is nothing new. In fact because of slow sales there seems to be so much more high end products marked down 50 per cent or more available. The stigma of mark downs is something to get over. As I have repeatedly said, five minutes before the clerk marked it down, it was on the shelf for full price and most would have paid that. We have always eaten well above the levels of others and in this money tight economy will to continue to.

Hasn't anyone else had problems after eating them? I was sure I had poisoned us all after I fixed them the first & last time. Doing a search for more info I found someone who said that they were gas forming when cooked but eaten raw didn't cause as much of a problem. I then could breath, I really did serve sun chokes and not something poisonous.

I just found this ~ Gerard's Herbal, printed in 1621, quotes the English planter John Goodyer on Jerusalem artichokes:

"which way soever they be dressed and eaten, they stir and cause a filthy loathsome stinking wind within the body, thereby causing the belly to be pained and tormented, and are a meat more fit for swine than men."

I agree with Pooch - they are good thinly sliced, grated or matchsticked into a salad

When the open fridge was discovered I thought that they were about to reveal that as the episode's twist. It did seem contrived.

Knowing that this season was filmed in the summer - and not in real time - I've had a hard time believing the Thanksgiving and Christmas episodes, and this distracts me. In the Thanksgiving episodes one of the chefestants wished a Whole Foods cashier a "Happy Thanksgiving" and that just seemed weird. The AMFAR party seemed less Christmas-y than I expected, which was good.

Glad that Tom gave them all a slap on the wrist at the end. The chefs have to step up. The food has been boring. Is it bad that when I saw Melissa in the last episode I thought, "She's still there?" They don't seem to give her much screen time and it makes it look like she flies under the radar. What are the editors trying to tell us? Ariane, Leah and Jamie (token lesbian of the season) seem to get the most screen time out of the women. Carla and Radhika get screen time but less. The editors love the guys, especially "the Euros". Hosea is the "contestant with the sick father".

@austintxgirl: It wouldn't be the first time a reality show contestant competed while a family member was sick. A contestant on The Apprentice left mid-season to be with her mother, and I think there have been others. It's sometimes added to the narrative. I suppose that if his dad was really bad Hosea would be there.

Oh, and another thing. I enjoy it.

did anyone see next week's preview? they're sending home two people!

Totally agree with everyone here in that the dishes were totally uninspired and just plain BORING! Hopefully the next episode should be better because in the previews it shows Tom telling the cheftestants that they can cook whatever they want.

I also agree that the product placements are getting ridiculous. I thought it would stop with the Swansons broth and Glad products; boy was I wrong!

I predicted a win for Hosea in the beginning of the episode when he was talking to his sis about their dad who is suffering from cancer. Which brings me to another point...what is he doing on some reality show if his dad has cancer. Get home dumbass! Take care of your dad who has cancer! He told his sis non-chalantly on the phone that he'd be home in 2 weeks or something to check on them. I know there is probably more to it than that and a lot of editing goes on but Hosea came off like an unfeeling prick.

As an Indian-American I'm pulling for Radhika. I agree that the producers don't show her much doing the QF challenges. I totally found myself asking where she was and what she had made.