Serious Eats - seriouseats.com

Myself.

What defect, deficiency, or malformation is it in our society that sees to it that I am not yet a celebrity chef who is worshiped like the culinary rock star I am?

Also, one for all Serious Eats posters: Is it my innate and seemingly unique inability to be sychophantic toward others chefs that makes me seem a jerk?

Or is it just that I am a jerk?

Either way, I would urge everyone to spend less time on the lauding of the branded chefs (however ultra-talented they may be) and more time seeking out and supporting the local talent.

I have a Kitchenaid 12 cup that is really versatile and effective and seems to be more or less indestructible (it's a tall, substantial piece of hardware, though, so perhaps less than ideal if you're working in a small, cramped kitchen) but a good friend who's one of the better cooks that I know swears by her Cuisinart. That said, she's got an older (ten+ years) model and I've heard from other friends that the newer models are not of the same high quality. I'd say a new Kitchenaid or look around for an older model Cuisinart. And, as others have mentioned, go with the largest capacity model your budget and available space allow for.

A traditional Thanksgiving dinner at a large table, surrounded by friends and family, all of whom are just drunk enough to be pleasantly buzzed but not so drunk that any fights break out.

Actually depending on which of my friends or family members was doing the fighting, a good brawl, whether verbal or physical, might even enhance the experience...

Ina Garten is a force for good, for sure - with this being yet another one of her typically great recipes - but the Cooks Illustrated mac and cheese recipe from the May/June '04 edition is my go-to recipe when it comes to serving something that will please both kids and adults.

It's more of a sort of "classic comfort food" type of recipe but it's that in the best sense of the term.

And prep time is minimal.

As Bridget Lancaster says in the final paragraph of the CI piece leading up to the recipe proper: "Finally, I had a macaroni and cheese that more than passed muster, at least with my test kitchen colleagues But would it please my toughest critics, the kids?"

Needless to say, the dish passed the kid test with flying colors.

Does whiskey count?

If not, how about if I drink the whiskey while looking at some broccoli?

Johnathan Gold: Where can I get good Mee Krob?

Rachel Ray
Is she ever unhappy?

Lets see, this question really has a few different answers. I would like to interview Alton Brown just because I love his show and want to see what he is like in real life. One of the most interesting people to interviews would be Paula Dean since she is such a character. Finally, if I had to pick someone purely on good looks (and probably good food too) I'd have to choose Giada De'Laurentes.

i would interview martha stewart and i would ask her why she doesnt do anymore gardening on her show..i really miss that show marth stewart living show she had before she went to the big house :(

Michael Ruhlman:

Tell the truth - how many times have you had to slap Bourdain around?"

or Anthony Bourdain:

"How do you resist shaving Ruhlman's head ala Season 2 Top Chef?"