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You can buy Champagne yeast from a local home brew store (if you have one in your area) or online at http://www.northernbrewer.com or http://www.williamsbrewing.com to name a couple of my favorites. A packet costs less than $2 and will be enough for several batches of ginger beer.

Thanks for posting this, Peter. Great stuff, as always.

I make my own hard cider. It's incredibly simple to make and very delicious. It's great to see more craft ciders on the market. There's so much more out there besides Woodchuck and Wyder's.

After having the frozen custard from a Durian, Durian ice cream, and Durian flavored this and that - I finally got a chance to taste the fruit itself earlier this year. It was fantastic. I loved it, and I'd have it again if the opportunity presented itself. The smell emitting from the fruit once opened is a bit off-putting, but the flavor is nothing like it smells.

Oh, and there may be no wrong way to love a durian, but there is apparently a wrong way to eat it. I used a fork to carve the flesh out of the fruit and eat it. I was called out by a few of my Asian friends who told me I should use my fingers, and only my fingers. This, I was told, was like eating a hot dog with a knife and fork. Who knew?

Available in the iTunes Store for $1.99 for anyone who missed it.

That's insane. It's almost like people are working overtime to appear on thisiswhyyourefat.com

Ludo Lefebvre was my favorite from Season One and I will be cheering him on again. Love Ludo Bites!

Great interview with Brewmaster Taylor. And I have to tip my hat to Serious Eats for your recent beer features. It's great to see you guys give Craft Beer the exposure it deserves. Thank you for that!

There goes the Mile High Club.

I just blogged about this myself a couple of weeks ago, and the end result is that this is (more or less) the same recipe that can be found in Keller's new book Ad Hoc at Home. The key is the brine, and monitoring the temperature of your oil - peanut if you can get it, at all costs.

It is dead delicious, though.

Ruth Reichl worked somewhat anonymously for the NY Times for years. When she didn't like a restaurant and printed it, was she mean too?

The difference here is that food bloggers aren't given the same credibility as print journalists. And she should be careful, because I already doubt her credibility as a host of this new show. People are going to be comparing her to Padma every step of the way. If she thinks food bloggers are mean now, she hasn't seen anything yet.

My wife had picked Hosea from the beginning, although I thought Stephan was a more deserving winner.

The shame was what happened to Carla. Casey should not only pack her knives and go, she should pack the rest of her belongings too. I know it's all on Carla, as it was her meal to make, but man did she get hosed. You've never done sous vide before, and you allow yourself to get talked into it on the final challenge?

For $6, you can experience ham heaven? You can so count me in.

NY rules.

They should allow Bubba to compete in Coney Island next year. He'd put Kobeyashi and Chestnut to shame. Go Bubba!