Serious Eats - seriouseats.com

If exposure to this sort of treacle makes you hunger for a bracing chaser of sick humor check out fupenguin *dot* come (and I'm not affiliated with it all, i just think it happens to be absolutely hi-larious). WARNING: contains profanity so not for kids ('cause they never swear).

I think the Food Network had a meeting and the topic was "what's the stupidest, most improbable piece of #$%@ show we could make just to see if people would still watch it," and this was the winner. I have a few pitches for them as well that would be equally entertaining: "What Might Paris Hilton Skip at the Buffet Table?"; "Items in Carrot Top's Fridge (that Ironically Aren't Carrots! ZING)"; and Things Ernest Borgnine Once Almost Choked On." Can an entire network jump the shark?

As a college professor who teaches in this area, consistent student favorites are Ruth Reichl's "Garlic and Sapphires," and Diana Abu-Jaber's "Language of Baklava." Also, for wine lovers, I highly recommend "Wine and War" by Don & Petie Kladstrup. Its a fantastic and funny history of how French wine makers resisted and defied the Nazi occupation (such as sending the Nazi's their garbage wine and labeling it "reserve").

Eating maple brown sugar Cream of Wheat on a cold winter morning under the kitchen table next to my dog and the radiator.

Plot thickens: Producer of the application: Marco Porceddu; name of his first restaurant: Bella Luna

Chefbella writes quite well though - using the first clause and the listed subordinate clauses in the the list we get "I found a great app 'iEats' that is easy to follow recipes," and "I found a great app 'iEats' that is amazing photos that I would love to have in coffee table book." @chefbella - I think "your" boooooogus.

Good wild salmon, pan seared and naked, save for a wee bit of salt and pepper.

As others have mentioned here, I have never found venison to be gamey in an undesirable way. Compared to other game (moose and elk) vension is quite mild and neutral. My belief is that most bad experiences with venison, steaks in particular, comes from people cooking it incorrectly. Specifically, this means cooking venison steaks, which contain almost no fat, like commercial beef. If you cook venison like a similar amount of beef it will be awful. It's like cooking shrimp like pork.

Venison is simply not as forgiving as beef, and as a result can easily be over cooked. For venison steaks, I use a technique detailed in Harold McGee's "On Food and Cooking."

Essentially, you place the steaks in plastic zip top bags (remove as much air as possible) and submerge them in warm water (a good technique is to place the steaks in a bowl of warm water and then place another zip bag filled warm water on top).

The idea is to get the meat up significantly in temperature prior to cooking it (McGee says 90-100 degrees after 30-60 minutes). The effect of this is that you do not need to sear and hence dry out the outer layers so drastically to warm the inside of the meat. Also, when cooking, turn the steaks frequently (every minute or so) for the same reason.

I cook mine to no more than 125-130 and let them rest for 5 minutes or so. No tough steaks and all that is needed is nothing more than some salt and pepper.