Serious Eats - seriouseats.com

"Om nom nom" is a venerable term invented by the venerable Cookie Monster. Do not disrespect Cookie Monster.

http://www.youtube.com/watch?v=Cqz9ZXUoUcE

"Why me not get royalties on this?!"

You can have my om nom nom when you pry my cold, dead fingers from around it.

Miriam Webster was right to recognize the worthiness of om nom nom. She's obviously a clever girl! :)

"Protein" is a chef's term, that's not going anywhere.

May "EVOO" be consigned to the Ninth Circle of Hell, along with Rachael Ray's instructions for making crawfish étouffée (containing two cans of Campbell's mushroom soup, gah) that begin with "First you make a rue ..."

http://www.bestofneworleans.com/blogofneworleans/archives/2011/02/04/rachael-ray-first-you-make-a-rue

*facepalm*

@cookiequiz - Stir your liquid ingredients with the marmalade in the shaker before adding ice, and use the spoon to break up big lumps. It should mostly dissolve, except for bits of rind in the marmalade that'll likely get strained out when you pour.

Life is too short to eat bad food, and that's why I don't eat at Subway.

One of the many that boggles me about Subway is their highly-touted "fresh-baked bread made right in the store," and that bread has absolutlely no flavor whatsoever. Neither do many of their proteins, especially anything containing chicken. Their turkey is turkey roll, not real turkey off the bone. Everything I've ever been so unfortunate as to have eaten at Subway tastes like it's been put through a giant de-flavorizing machine. Just say no.

With all due respect to Chef Besh (one of my favorite chefs and one of the best in the country), the proportions in this recipe will make a drink that is far, far too sweet. Two parts of whiskey to almost one part of simple syrup? My teeth threaten to shatter at the mere thought.

The authentic, original Sazerac cocktail contained one sugar cube, which is about one teaspoon. If you're using a 1:1 simple syrup you should use no more than 2 teaspoons. This much sugar and you're heading toward cough syrup.

The overly-sweet Sazerac is a plague upon New Orleans at the moment. This is historically a strong whiskey cocktail, beautiful and sippable with symphonic layers of flavor when properly made. Let's not try to turn it into a candy bar.