Serious Eats - seriouseats.com

@mao1213, I'm not vegan, but I eat that way a lot of the time. One of my favorite quick-fix meals is tofu scramble with vegetables - super-easy, healthy, and doesn't require prior planning.

Yes! This pizza is awesome.

The point of a juice cleanse is you're not getting the fiber (these aren't made in a blender, they're made in a juicer - when you use a juicer you're eliminating most of the fiber, though some sediment still remains). The theory behind doing this is that you're giving your digestive system a break from digesting all that bulk while still getting the vitamins, which is why, to me, the fatty nutmilks seem to undermine the goal, since fat is also hard for your body to digest.

Juice cleanses don't have to be unhealthy, but like all fasts, are really only suitable for people whose initial level of health is already high - people whose diets already include a lot of vegetables and other unprocessed whole foods. If you eat tons of refined sugar/flour/fat, a juice cleanse may "reset" your palate a little to prefer unprocessed plant foods, but you can't expect a net health benefit from the fast itself.

And, like any fast, if you "break" a juice cleanse with heavy foods that are difficult for your body to digest, you can end up doing more harm than good (not to mention putting yourself in some serious GI discomfort).

That said, I don't think SE trying these foods reads like an endorsement. The SE folks try all sorts of thing without endorsing them, e.g. "Drinking The Bottom Shelf" - !

The peppermint cake donut at the just-opened Dun-Well Doughnuts is tremendous too!

@nycParkie - That's $14/lb. - and considering standard grass-fed premium ground beef is going to run you $10/lb. easy, $4/lb. more for a known-to-be-excellent blend of cuts that is already pattied doesn't sound that outlandish. Though who knows what shipping will add...

Mayo only. No cheese!

Y'all, I had one of these just now, and it is most definitely a croissant through and through. I will admit I was hoping mashed potatoes would make an appearance, but I have to say: I thoroughly endorse this foodstuff.

I substitute coconut oil for butter as well as for polyunsaturated oils on a regular basis (melted first), and I've never had a significant problem. I tend to make structurally forgiving baked goods, but I've made tons of coconut oil pie crusts and scones with success as well. It's worth a shot! (For my part, I think polyunsaturates are scary and coconut oil is a great substitute. No food is a panacea but it has a lot of evidence to support its benefits.)

I love this style! I did a semester abroad in Rome during college, and one of the most memorable things I ate there was the potato pizza at our local pizzeria - simply perfect crust + olive oil + thinly sliced potatoes + plenty of rosemary - wonderful.

Chill your dough for half an hour after rolling out, then (as above), again before baking - and anytime throughout the shaping process, if you can feel the dough come up to room temp, chill it again. This will keep your butter in shape and ensure flakiness. I get you on the impatience, though - pie is tough to wait for!

And don't forget, depending on where you live, servers are paying taxes on an assumed amount of tips (12% I think, in NY state?) - so when you don't tip them, they're actually paying for the pleasure of serving you. Non-tippers, does that really seem fair? It's a broken system, but it's the system we have. Until that changes, tipping is a part of going out.

@kostbill - I learned in school that the acid in the wine sets up the rice to have proper risotto texture, but I've never tested it. It definitely adds flavor, though!

I just want to smoosh my face onto his face and keep it there. Is that weird? Regardless, I appreciate the sacrifices *all* members of the SE family make in the name of scientific investigation.