Serious Eats - seriouseats.com

Historically people don't get rid of something when something new comes along. The movies didn't get rid of radio, television didn't get rid of movies, computers have not caused TV's to disappear. These things have changed however in how we use them. So I'm saying, yes, physical cookbooks are here to stay. But in what form? That's the interesting question!

My pet peeve: people who feel like they have to give a joke answer to every question. It's annoying when you have a serious question and it deteriorates into a yuck yuck discussion. Humor is great and I love the truly funny comments but some people just try too hard.

Thank you all and @Jim-Bob --that's exactly the information we have been looking for.

I was given a number of really large pots and bowls when I was married which I still use 32 years later. I love my stockpot, the huge crockery bowl for bread, the beautiful large tray--so often these are things which we think we won't need when just starting out but appreciate having!

I think I may have told this story before but here goes: when I was younger, I had a wonderful carrot cake recipe which I refused to share with anyone as I was under the impression that it was somehow important that it be "my" recipe and no one else's. Then we moved and the notebook with the recipe was lost. I was able to replace all the others because I had shared them (or been given them by friends) but that particular cake was gone for good. And it served me right.

I can still make a pretty good carrot cake and it is the cake that was sold by the slice at my kids' school fair as so many people want it. But I will give that recipe to anyone who asks. It hasn't affected the sale value yet!

The person who said it isn't the recipe but the cook is exactly right. Two people can make the same recipe and the dishes will be just a little different. I know this from my own experience trying to make sure my assistant innkeeper serves the same food I do when I am not here.

So share the recipe folks!

I make my own marshmallow fluff for my whoopie pie filling (same recipe as yours!). It's dead easy, tastes so much better than the commercial stuff and you can freeze what you don't use for later.

In theory then, it shouldn't make any difference because the alcohol dissipates leaving the flavouring behind

I use 2 limes and 1 lemon and add the grated rind from 1 lime and 1/2 lemon. It makes it slightly more citric and not so sticky sweet

And then I just looked at Funghi Porcini's comment and realized that we posted the same thing at the same time!

I don't mind children in child-friendly restaurants and a well behaved child in a good restaurant is nice to see. My reasoning being that, if it's a family restaurant than I should expect to see families. And God knows my kids acted up from time to time --I used to have to fly across the world with them. I always try to remember that THEY are the children not us.

The places I don't go back to are the ones where it is impossible to have a decent conversation because it's too loud. Doesn't matter if it's music, bad acoustics or the waiters chatting. I would like to hear my partners without straining. And my next to most uncomfortable place is one where it is soooooooooo quiet that a laugh seems out of place! Pretentious is bad, too informal is bad, too loud, too quiet...seems like extremes are the negatives for me!

Try using balsamic vinegar and thyme in a blueberry pie--unbelievable!

Absolutely. Jalfrezi is a common curry in India. Most usually with chicken but it could certainly work with shrimp