Serious Eats - seriouseats.com

That's right, he did take on Chiarello on Masters as a sous-chef, but Chiarello was being an idiot at the time. He had no respect for his sous, which is why The Great Bayless won.

Is something wrong with me? I've never had to store a partial avocado, my molcajete is in storage half a country away but a potato masher or fork works well. And having a whole avocado as breakfast with nothing but balsamic vinegar, salt and pepper is sublime. Thanks for the research! I may try it out tonight, but only if the avos look good at the market!

I don't have my original recipe but it called for peels and I used mostly lemons and a few limes and let that sit for 4-6 weeks in a huge pickle jar I bought for the attempt. Then I made a heavy syrup with most of a 5# bag of sugar. No straining was needed, especially double through a coffee filter. Our neighbors enjoyed it. Now I've had a store-bought bottle in the freezer for a couple of years. In Italy it's a post-dessert treat or stands in for dessert. Adult lemonade, yum.

Bravo acctguy, we spent a couple of hours in Pappadeaux DFW/Terminal A this weekend and it was quiet, relaxing with great service. I tried the crispy shrimp roll (cooked) and my husband said the burger was very good. Plus it beats squeezing in to a fast food joint upstairs in the terminal. We'll be back.

My husband used to go to the Bennigan's in Houston during his first job, then took me there years later. He always got the Monte Crisco (joke), yuck. Don't know if it's still there but we went twice in five years and that was enough. A weekend pub crowd is much different than a weekend lunch, when the old carpets and dirty booths, not to mention faded awnings, are all there in the light of day.

Ten years ago my husband saw me making us grilled cheese sandwiches for lunch and said "So that's how you do it." I'm a trained cook and have made every meal from the day we met. Alton Brown allowed this physycist turned software engineer to be someone who appreciates the science that underlies the good food that he enjoys daily. Thank you!

The best grilled cheese sandwich I made, 10 years ago shortly before I wed this geek, was when I went over to his place (1,000 feet away, he couldn't come to mine because I had a cat). I was cooking with bread, butter and gorgeous cheddar and he walked in and said "so THAT'S how you do it!"
Married over eight years now, he's not allowed into the kitchen except to get water. And yes, I do have a photo from his mother of him at four, cooking toast; it only took 30 years to go from toast to grilled cheese and he graduated in physics.........

I'll stick to my own crust, 2/3 unbleached white flour, 1/3 whole wheat. Everything else adjusted to whether I want one pizza or two, altitude and humidity. While I don't have it for pasta I do have the Italian "nonna's" feel for how the pizza dough will do today. I can't give a recipe to you because I don't know it! Except it's pure food processor with metal blade, yeast, salt and a bit of olive oil. Otherwise it depends on the day. While I lost it years ago Jean Anderson's original Cuisinart recipe gave me the inspiration. Thanks!

If I were to serve this as an appetizer, it would be near the French version but with twists. My 1/3 whole wheat thin crust topped with caramelized onions with a pinch of sugar and balsamic, laced with anchovy filets (no milk or other mutations) in a diamond pattern, cooked and cut into diamonds to be picked up by your guests.

I'm a minimalist, and will take my Henckels four-star knives (Santoku first), any OXO item I can use as a leftie, thanks for the peeler, my Kitchenaid food processor and 5 qt. mixer, microplane and chunk of parmigiano reggiano.

Hey, I moved across the country with none of my stuff, not one cookbook so have not had other stuff for 1 1/2 years.

This goes right up there with "boneless" wings, and Teresa at Anchor Bar in Buffalo NY would have had nothing of it. Bones, heat and mess are what Buffalo Wings are all about. And I've never dipped a wing in blue cheese dressing, only the celery. And Texans, you don't serve ranch dressing. Sorry, Buffalo, sorry Anchor Bar. It seems few purists remain. Buffalo Gal.

What? You CHANGED a recipe from the hallowed grounds of ATK? Good for you! But we'll probably have to pass the hat to pay for your legal bills. Oh, you didn't know? All of their recipes are perfect. In their opinion. I'll try this one with regular yeast and see how it goes, we've been trying to spice up our breakfasts. Thanks!

I moved halfway across the country and left all of my 150+ cookbooks in storage with all of our belongings on a short-term contract. Salivating is a tame word for what I'm feeling with this list and also this weekend's NYTimes Book Review. If I get my way we're not ever going back in just two cars with the dog. We'll be cookbook and music-heavy! Rock on.