Serious Eats - seriouseats.com

I agree with hmw0029 and frizzaldo, I have a three yr old and can't imagine him articulating the request to visit ANY celebrity—other than Sponge Bob—so it sounds like maybe this was the "wish" of the mother, father or other caregiver, which in that case, I would be a bit dubious about it all if I were Ina.

I routinely eat yogurt past its "sell by" date (within reason) and like Likeswords, usually use my nose. I have this tug of war with relatives who chuck things in the trash if they're one day older than the sell by date, but I think its more of a guide.

chazmo, I agree.

I agree with RegrettableFoodie, I've outgrown food shows. And can't bring myself to watch anything on FN anymore. Too much of a good thing in some cases, and a b-load of crap in most other cases. But I have to say I loathed Gordon Ramsey until I watched his original UK series where he makes over people's restaurants, I actually learned a lot from that, and learned even more that the way a tv show is produced really sways what you think of that person. The producer wants to make the guy look like a #$&@, then he looks like a Class A Number 1 $$&@.

Also have to say that I still can't stand Chris Kimball but I do like his show, probably because of the other chefs and the material.

a great popover pan

I just went to the cookssource.com site to take a look and it looks like all the text has been removed, but the url is still active.

@ esun819: I made that one a couple years back and have to say it was dreadful. Maybe i did something wrong, but I had piles of un-dissolved instant milk powder on the bottom of the cup and watery brown liquid floating on top...looked like the Gowanus Canal. Had to bung the whole lot of it in the trash.

Have been baking for many years, but recently more in earnest and trying to perfect various techniques and so forth. I really notice it now when I don't have enough salt in something sweet. Its just too flat, like a one note song. I also find now that I'm putting a tiny bit of sugar in savory dishes where I didn't before, for the same reason.

Velveeta on Ritz crackers!

I get an almost primal thrill at the sight of apple tree loaded with giant red jewels. We went, a little late this year, but the apples were still spectacular in the Catskills. Got a variety called "Stayman" this time that I had never heard of before. Big and tart, only drawback was an almost unpalatable thick skin, but it made a killer pie. The Cortlands were great as well. Last night we feasted on a gorgeous beef roast with a cider reduction — and pie, of course.

Here's the link to that story..
http://money.cnn.com/2010/10/08/news/honey_bees_ny_times.fortune/index.htm

Thank you all! Great suggestions. I'm intrigued by the salted caramel —sounds divine—and the sour cream and cheddar cheese crust ideas are just what I was looking for. Anyone have any experience working with quince?

I'd agree with Cassaendra, I'd think the Italian chef would want to use whatever was local and fresh over what was from Italy. But in my mind, local and fresh for any cuisine any chef anywhere... you'd want to use the best of what the Earth had to provide you, knowing it could (and probably) should change the way it tastes. That's what makes it uniquely "locavore".