Serious Eats - seriouseats.com

I just read through all the comments, and I realize now that mine should have been a general comment, and not just directed at ByrdBrain.

And seriously, I don't care whether or not anyone uses the word za. I've also never understood how one could work it into a sentence comfortably. I just want them to keep it in the Scrabble dictionary.

I don't really follow football, so I'll probably flip a coin on game day. Or ask my little brother who to cheer for.

@charm city: Ah, I see... I am bizarro you, geographically speaking.

I hear what you're saying, tho, @whyuseafork. Even with the little blurbs on the article, it's kind of like, why does this person's name link to a page if there's nothing on it? It feels kind of like a missing feature to me.

That said, I have not filled out the 'about me' portion of my own blog yet, so I'm not really one to talk. Maybe I'll start working on that...

Hmmm... I much prefer just S&P, then grilled over a fire, charring the delicious skin, but... I grew up in Alaska and when my dad would serve salmon from the freezer and not straight from the river, we usually doused it in a sweet sauce, like a teriyaki or something molasses-y with ginger. My little brother likes to stuff a section of salmon with onions and throw some bacon on top and cook it that way. (pic) He loves this, but I have never tried it.

Hope you find something you like!

grumble grumble

Doesn't vinegar dissolve eggshells? Can you just remove them that way, since you'll be pickling them anyway?

{digital grains of salt for the taking}

This theory is based on a hazily remembered ninth grade biology demo.

EVERYTHING. Unless it's dry.

Outdoors!

@eaguk - I am so with you on that Subway chain smell! I used to walk dogs for a living, and one of my clients lived in an apartment above a Subway franchise. I couldn't do that. I couldn't live in an apartment that smelled like that bread all day long. No other bread in the world smells like that. I can understand how someone could like it or generally have positive associations with it, but if they didn't, then, like it is for me, it is this totally alien and specific scent produced by whatever chemicals they put in their bread. What is that all about!? I mean, shouldn't it just smell like a regular bakery? What mad science is behind this?

I honestly can't think of a condiment I haven't liked.

Even when I want to not like a condiment... take chutney: something about chutney of any kind makes me look at it askance, but put it on my plate and I'll try it, and, despite myself, I always fall in love.

@gindeejao, that reminds me, my dad had a paint stirrer drill bit that he kept in the kitchen, and he'd bring the drill in from the garage and voila! perfectly stirred peanut butter. It makes a great inversion blender and only costs a couple bucks for the bit.

I don't know that much about macrobiotic food and what it entails... but Caravan of Dreams on E 6th St is a Vegan and Live (raw) foods restaurant that's really tasty. And they have at least one menu item that specifically has "macrobiotic" in the name.

http://www.caravanofdreams.net/#/Home