Serious Eats - seriouseats.com

Just took my immersion blender to this, and I think next time I won't add all the liquid with the beans. It's very thin, letting it simmer down to see if it thickens. The taste is great though! I'll probably add some lime juice and cilantro to finish it off!

I like Sriracha on everything, but I LOVE mixed with butter on popcorn, or mixed with sauce as a flank marinade! I also squeeze it on pieces of cheese (spicy, guilty, eat-it-with-the-fridge-door-open pleasure!)

I'm 31, a retail manager by day, hobby chef/food nerd by night. I just left a part time job with Zwilling JA Henckels so while I'm not getting paid to cook anymore, I can certainly spend more time on the foods I love. I'm up for anything new and the best compliment I can receive as a "chef" is a table of empty plates and full bellies!

Nice...I recently ditched my slow cooker, but have a huge Staub cocotte that I use in place of it for everything else. I think I might try to replicate this in my Staub the next day I'm off...since you can't really "set and forget" something on a stove!

Pappadeaux, IAH, Terminal E upstairs. It's a Texas chain (not sure if it goes any further), but I love it!

I use a pork butt roast, in a slow cooker, with 2 cups apple cider vinegar, 1/2 cup brown sugar, and crushed red pepper to taste. Cook on low for 6-7 hours, or until the meat falls off the bone. Easy as that, and my NC-born hubby approves!

@arm1970 - you didn't just throw my hubby under the bus, did you :)

I would go with a Staub pan - with or without a lid depending on your preference. I used Revol for my roasted veggies, etc, but for stovetop to oven I'd use Staub in a heartbeat. Especially in a covered dish, as the basting spikes keep the food moist. Enjoy!

@galnoir...I can top you....a SALAD at Waffle House...I refuse to eat there and my hubby wanted triple cheese hash browns. I wish I had those instead of my "greens"

I watched the knife skills episode last week and wanted to see how atrocious the contestants were. They beat all my expectations...terrible. I don't know who annoys me more, Anne B, the nerdy girl my husband calls "Velma," or David, who was thankfully sent home. These people are pathetic at best and I definitely think it's the real deal. I will be the first to say I suck at reductions, but if you can't sear veggies and scallops you've got a problem.

I'm with a lot of you that I can no longer watch TVFN. I do enjoy Iron Chef America, only because I like Flay and Morimito, but other than that, I spend my time perusing the cookbooks at Sur La Table rather than "learning" from the "chefs" on TVFN.

dharmon79, but I rarely post..

I'm guilty...I taste all day and can only graze when the big moment comes. I call it quality assurance :)

I saw malanga at the store this week, didn't know what it was, so picked up a piece. It's not terribly off the wall (I think) but should be fun to experiment with tomorrow! I reserve Sundays for cooking day with my husband - we utilize either a new kitchen tool or ingredient for dinner