Serious Eats - seriouseats.com

I guess as a basic level the "guide" pyramid is trying instill some sort of proportioning to our diet. However, there's a huge difference between home made bread and bread bought in a store (made with junk like preservatives, milk w/ hormones and HFCS). So now not only do we have to worry about the type of food but the substances that the food is made of.

Even the modified food pyramid is a joke. I could see the thought process, "Let's just make everything as important as each other, yeah that's the trick, and scale it upwards. The more you eat of this one thing the more you need to eat of the other." I'm sorry but saying I need to eat just as much bread as I do eggs is ridiculous.

Anyone try Backyard-BBQ in Enfield, CT or Bub's BBQ in Sunderland, MA?

I'm also fairly positive this is why beer batter tempura works well. It has the carbonation that will give it the airiness and the alcohol to help with stopping gluten creation.

While beer is not as great as seltzer (also not as salty) for the carbonation, and no where near as much alcohol as Vodka, it's a nice one bottle substitute.

Nice idea to keep the gluten from forming. There must be another way than using alcohol to do it. I like the addition of seltzer, an easily airy mixture.

Alton is my food/science hero...

I love coffee from Barrington! Since I'm local some of the cafe's use them.