Serious Eats - seriouseats.com

You forgot the press! There are lots of ways to hurt yourself there.
And hot pressure washers!
And the carbon monoxide danger of using forklifts in a poorly ventilated space!
And don't make sparks around fortifying spirit!
The list goes on and on...

Just so you know, the new recipes interface looks terrible in a Chrome browser...

I always measure with my finger too, works every time!
I essentially just add water to the rice such that the water level is twice the level of rice -- on my finger, not the markings on the side of the pot, as the pot not flat on the bottom and the sides are curved

doesn't need anything except some good wine!

Crepes for breakfast in a little cafe in Montreal!

in a grilled cheese sandwich!

The pumpkin ravioli sounds amazing to try if I don't win the turkey ;-)

I do something similar, but I also open it by also removing that black nubbin in the first peel strip. I hate that black thing and it's a huge turn-off to my banana experience to see that thing at the bottom end of my banana enjoyment. I'd rather just get it out of the way, and savor the banana with gusto with no worries of accidentally eating that thing. As a kid, I love to eat it with gusto hanging on to my handle!
Everyone I know makes fun of the way I peel bananas, saying it's upside down and backwards or whatnot. I just don't think they understand the worry-free joy I feel with that black thing out of the way. :-)

focaccia with parmiggiano sprinkled on top!

I'd like to make more time to cook, and feel less guilty when I indulge!