Serious Eats - seriouseats.com

you obviously have never worked in a restaurant that has participated in restaurant week. i would quit if i were forced to more than one a year. as would the entire waitstaff and most of the other cooks. i can't deal with the picky cheapskates that come expecting the world and not even willing to give a decent tp.

it's like saying mcdonalds is going to go out of business because of the DB burger. different strokes for different folks. dirty water dogs will always be around. creme brulee trucks will come and go.

@poultrygeist, yes those are dandelions. the "parachutes" grow from a stem that shoots out of the greens. usually the greens are pretty low to the ground/grass, unless they're really big and out of control.

i've seen fava greens at the market for a short time as well. delicious, without the tedious bean peeling!

i think they'd keep the thermostat down ;)
although, it'd get really cold in maine.

hungrychristel, what are you thanking god for? for ruining someone's business? for putting a bunch of people out of work in this economy?

i really don't understand people sometimes.

papacito, you need the nice salesgirl to properly fit you in a pair of jeans. at said young-peoples' store, jeans ONLY come in flat-front. only grandpas wear pleated jeans, and even they shouldn't.
you need a little more length, but congratulations on the weight loss! a better fitting jean will really show it off!

@phila, stock gets boiled, so why not ;)
@ bobbie, you got me! i told EVERYONE i know not to get the pumpkin soup once i started working there. blech.

there's a ice cream place in seattle offering a salted licorice flavor.
@michaelkroe, brings back horrible memories from amsterdam when i visited "coffee shops" and then the grocery store for munchies, and instead of delicious candy, i had a mouth full of bitter, salty licorice. yuck.

i enjoy reading this column, but i've gotta say, as an out-of-work skilled chef in this city (seattle), along with many other cooks/chefs in similar positions, it's really hard to listen to the whining. we bust our @sses day and night. most of us have never had the money to partake of the "gravy train".
if you're really interested in this industry, i suggest you seek out some of the other restaurants in town, good ones, where you can experience the kitchen outside of a corporate environment. tom douglas is one of the most generous employers in the restaurant industry. i was amazed at the rampant racism and sexism, the extremely poor pay for most behind-the-scenes employees, the unwritten code of never claiming workers' comp after falling down stairs, nearly cutting off fingers. the expectation to never call in sick, no matter how deathly ill you are.
leslie, you could write The Jungle for our times.

spring onions are different from ramps, at least in america???
spring onions are look like baby onions, rounder and more bulbous than ramps (wild leeks), skinnier onion bulb with broader leaves than green onions, scallions, spring onions. ramps are more garlicky.
i love them fried with bacon and potatoes, great with meaty fish (seared tuna, white beans and ramps) and we pickle them to have all year.

two words: woo woo.
The Chinese believe eating tiger penis cures impotence or cobra hearts in Vietnam. Cannibals have been eating people for thousands of years. Does that make it good or true?
i come from a long line of superstitious asians (and latina friends). i've been told to put coffee grounds on my feet, give my son scallions to teeth on, lucky bird crap, etc.
i, personally, have had no problem mixing foods, but i don't have the digestion/allergy issues you have, so whatever works for you!

@mdeatherage, consider a sense-of-humor-plasty, seems yours is obstructed.