Serious Eats - seriouseats.com

way back when on Molto Mario he did this dish. It's a traditional Italian preparation that loosely translates to "pasta with sand." I used to make it a lot with spagetti. All Mario used were the crumbs, garlic, oil, and red pepper flakes, though, if I remember correctly.

Yes, calories in = calories out. It's as basic as that. The hard part is self control. Our brains reward us for over-eating! It's evolutionary! Combine that with all the nutritionally empty food that's cheap and available and you exactly what we're faced with now, the obesity epidemic.

On Alton, the guy's been teettering on hubris for some time. Lots of self-indulgent b.s. now, imo. For example, F.O.A. and R.O.W. were little more than vacations with no new ground covered. Being a know-it-all and not being annoying is a tough thing to pull off. He's not doing it very well, these days. I miss the early days of Good Eats.

Best whole-bean bang-for-buck here is 8 O'Clock Colombian. I'd love to try the other roasts but I can only get Original and Colombian, locally.

ranting about starter fluid but using briquettes? that's a fail. lump is the only way to fly, friends.

Bittman sucks.

flying dutchman!

Go for doubles, skip the cheese, buns dipped. The brown mustard, relish, and onions are a must. You'll pay for the onions but it's it's worth it. I swear they much ferment them or something, they're super strong, white onions.

Here's a funny aside... At the old location, when I was a little kid, I used to go in with my dad and be mezmorized by the technicolor layer of chewing gum stuck under the counter. I had to be inches thick. They used to paint over it. Frida Crabill always asked if you wanted your buns dipped in the grease.

Yeah, those women clearly don't have high school "degree[s]." I applaud their rejection of coffee shop phoneys.