Serious Eats - seriouseats.com

Back when I was a cashier we were told to tell people that it's OK but next time please don't do it next time. You'd be surprised how often the people were just shocked and wanted to change lines immediately once they'd been called on it. The reality is a lot of people are just oblivious for various reasons.

I think bars are the way to go for this. I would recommend Output bar and grill which is available on grubhub, since ordering in is the only true way to combat the winter climate here.

Yay!

no--if you want to avoid botulism which is is more of less instantly lethal then oil in canned stuff should be left to the pros and anything you can should be pretty acidic like fruit.

Hmm was thinking of dehydrated strawberries in vodka to solve the age old strawberry ice cream issue--ie frozen berries. May have to try that...this sounds wonderful by the way.

My total favorite was from some random blog that was mostly in in some other language, something nordic. Basically a recipe for homemade tarter sauce along with halved baby potatoes (the teeny ones) and sugar snap peas. The tarter sauce actually has largish chunks of pickle which are really slices of little gherkins. I'm sure this sounds utterly bizarre but I tried it and if you try it too you'll see what I'm talking about---it is the best.

OK found the link...looks like I um adapted it slightly but either way is good.

http://cloudberryquark.blogspot.com/2007/08/potato-salad-with-peas.html

Awesome Korovka I think that's it. Well minus the rice and plus fresh dill thanks a lot.

I really like the bar recipe from baking bites, has the same flavor profile but treated as a bar cookie the prep is much less.

An awful lot of things can be made starting with a shredded rotisserie chicken. One that comes to mind is a white bean salad with chicken, tomato and basil. Come to think of it beans are pretty awesome too. I always worry about the protein with no-cook, once you have that things get a lot easier. Although I am much more about no-bake than no-cook in the summer, a little boil or saute opens up so many more options.

They are good for speed---unless I want to spend 2 hours having lunch a buffet is the way to go---agree with the Indian comments, but middle eastern is usually quite good as well as Korean.

Kenji

Why does it still say San Marzano on the main page but it's fixed here?

This is a common flaw for strawberry ice cream (the rock hard berries), there was even an article in the NYT about it. The only real solution is to make as much as you can eat right away.

http://www.nytimes.com/2007/07/04/dining/04appe.html?scp=1&sq=strawberry%20ice%20cream%20clark&st=cse

seriousb--consider an alternate analogy---dad gives boy a very generic box of dust, but explains that he knows people who were in NASA and this is special space dust. Years later does the boy sell it on Ebay only to find it's a common dust bunny? Sometimes the magic is in the secret and the story and the shared time together and not the dust. It's not what's in the box, it's how it got there.