Serious Eats - seriouseats.com

His restaurant, Lolita, is a 3 minute walk from where I live. I recall taking my father to Lola (where Lolita stands) and Sergio one year when my father flew in to visit. He was impressed that I took him to two restaurants where the chefs were singled out in some national publication that he read on the plane to CLE as up and coming chefs.

I didn't realize this when I made our reservations a couple weeks prior to his visit, just that these were my boss's friend's places where we would dine...and Lola was just a short walk from my place.

I'll need to look in to procuring "Making of a Chef."

Not that I don't like Symon, but Psilakis is hotter!

On a more serious note, the Ruhlman books are great. Inspired by him, I've since taken a cooking class at the CIA. I always thought it was odd that Ruhlman was one of the judges on The Next Top Chef, given his close relationship with Symon. Oh well, ya gotta love the pork!

@expat39520 Their wives, possibly...

OK, what happened? Was the video killed by any of (SE's parent company, the participants' respective networks) ?

@BananaMonkey- I have the same problem...on almost any other site I play a video I can hear just fine but on this one I have to literally put my ear on the speaker. Can ANYONE explain this to me?

Not sure if I'm ok with hearing Batalli talking about using an eggplant for sex? WRONG. Oh so much wrong.

www.gastrogirls.com

Organic wines drive me insane. You're drinking something with ALCOHOL in it (12% to 16% roughly, depending on the wine), do you really think that a few ppm of pesticide are going to make that much of a difference. Also, if you really want to get organic wine, look for something that's not factory wine. Most foreign producers technically produce organic wines, but in their countries people already know the stuff is organic, so they don't bother getting the products certified or labeled. If you want good organic American wines, go with Honig or Frog's Leap. Both are world class producers are out of California and 100% organic despite not having big green ORGANIC logos on their labels, and Honig is biodynamic and they use 100% solar power.

As far as sulfites go, again steer clear of factory wine (anything made by gallo or any huge conglomerate that produces 80 billion bottles of the same wine and packages it under 50 different brand names). Anything that's not poorly made doesn't need extra sulfites, and yes they are in the wine regardless of whether the winemaker adds them or not. Allo of the no sulfite added wines that I have tried have been dodgy at best. White wines usually have more sulfites added to them than reds. Whites are less shelf stable, hence the need for more sulfites as preservatives. Most people who say they are allergic to sulfites aren't actually having a reaction to the sulfites, they are having a reaction to either the tannins in the wine or the ethers and esthers that were pulled out of the oak barrels during aging (same reason some people get more hungover on brown liquor than clear liquor).

A fried egg to make a breakfast chili!

I think the World Capsicum Consortium should hire you as a spokesperson. This is...elegiac.

Good Lord that looks wonderful. I would imagine that shrimp n' grits would be great in this roasted pepper as well...would be wonderful for a lunch!!! Oh great, now I have to go BACK to the market...:o)

Oh my, oh my. That looks like pure heaven!

When in doubt, add bacon!