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brussel sprouts with bacon

I'm not so sure it's anger, as much as a dissenting opinion. If the best you can afford is a twenty year old Crown Vic, I'm sure you'd grow tired of people telling you to get a Lexus hybrid.

I'm glad not every comment agrees with the article, or each other.

And yes, I will be furiously searching for a heritage bird in time for Thanksgiving. Thanks for the info.

whatever the guy before me said. just give me a damn turkey

Baked apples with barley sausage pilaf please

The serious eater trends are beginning to get a bit obnoxious. A few years ago, everything had to have bacon in it. Then, nothing without a fried egg on top was considered good enough. Now, if you don't love your offal/nasty bits (and even better, getting it from a food truck), you're ignorant or missing out.

To each their own, but I've tried and don't like pigs ears. Or chicken feet, beef heart, kidneys, or even blood sausage. By all means try it, not once but twice, but you only get to consume so many calories each day and you might as well enjoy all of them. I'm happy there are people out there who enjoy these items, but let's not get carried away with food trends. I'm by no means a health nut either, but perhaps we could champion something other than fatty animal products for a while?

Serious Eats has spammers now? Shame on you jayne.

Not really a comment on the post, but I wish people would stop including "chili powder" in any recipe. Chili powder is no different than curry powder, it's a blend of spices and can be different depending on the producer.

If you truly want to capture the flavor in a recipe, figure out the spices that your chili powder of choice actually contains, or specify the chili powder you use.

I live Chris's TV show, but his website is a pay only service (as far as I know). Yes, if you want everything for free you'll have to filter out some of the nonsense, but I have trouble paying for something I can fairly easily get for free.

Also, I signed up for a three year subscription to Food & Wine, paid for that three year subscription, and then stopped receiving the magazine after a year. I barely read them anyway. Two points: If someone is paying you for something, you better damn well deliver, and why should we pay for a few dozen recipes that we receive only once a month, that we may or may not be interested in when we can access exactly what we're interested in anytime?

I have the exact same problem with my starter. It makes good tasting bread, but just doesn't rise enough. Like you, I'm getting a fully cooked crust but due to the density the middle isn't really cooked enough.

I feed mine daily, which apparently isn't often enough. My question is, if I increase the feeding schedule to twice a day will I dilute my starter too much? Because at its current pace it won't show much signs of activity 12 hours after the first feeding. If I still toss half and feed it again I'm down to a quarter of the original starter amount. Don't want to kill the little bugger.

I love baked potatoes, skin and all. But I keep the toppings simple, don't want to overpower the potato itself. Butter, salt, maybe sour cream.

I'll also take a refrigerated left over baked potato, tear off a chunk, sprinkle it with salt, and eat it cold.

From what I've heard/read, the increased amount of vermouth to gin in martinis of yore were more due to the stankiness of the gin than anything else. Today's gins are very refined, and multiple times distilled.

I used to drink vodka martinis, extra dry. But once I switched over to gin I now prefer a splash of vermouth. Still, no more than a quarter of an ounce. I still would rather taste a good gin than vermouth.

Maybe we don't have any good vermouths here though.

I'm not making a political statement, just telling you what my taste buds tell me. Fiji water tastes better than other water. My coworkers didn't believe me when I complained about the office switching from Crystal Rock to Poland Spring water. I held a blind taste test and everyone agreed there was a taste difference. One which I could easily identify.

Just because the bottled water industry has been stigmatized (probably rightfully so, and I drink filtered tap water 99% of the time anyway), it doesn't mean our taste buds cease to exist, and on a board mostly devoted to the enjoyment of taste I think it's a valid point to say that I prefer the taste of Fiji water to all others.

I also drink fermented grape juice shipped from all over the world. And I eat animals that consume tons of grain and produce methane gas. If you're a vegan localvore, good for you. Are you?