Glad I'm not the only one with a maimed thumb thanks to a Benriner slicer.
Recipes! Must have recipes!
I grew up going to this little Italian restaurant called Mazzi's in Eugene, OR. We didn't have a lot of money, so it was a real treat when we went. We usually shared a veggie pizza, but there were the rare occasions where I could order for myself, and I'd usually get their sausage sandwich. I LOVED that sausage, so salty and juicy and full of fennel flavor. I live thousands of miles away now, and the last time I visited their food just wasn't like I remembered, but I have their cookbook and every so often I'll make recipes from it and be transported back to my childhood.
I've had a rough night, and I hate the f***ing Eagles, man.
Come on people, get a calculator and multiply by 28.3, and you've converted from ounces to grams.
But on a serious note, questions. 1. If you're wearing protective gear when accessing the hive, how likely are you to get stung? I'm not allergic per se, but I do swell quite a bit when stung, and now have a healthy fear of bees. 2. How likely is it that a colony would not "take" to their provided hive box and would relocate? 3. I live in a San Antonio suburb. What's going to be my success rate? I've thought about beekeeping, because my gardening experience has been dismal and I'm sure it's due to a lack of natural bees in the area, but I don't want to start an enterprise that's going to fail due to environmental chemicals or freaked-out neighbors.
@Paul Cline: If you're going to post a Youtube video referencing bees, this is the gold standard: https://www.youtube.com/watch?v=-1GadTfGFvU
I was gonna flip over my desk if Mirror Pond Pale Ale wasn't on the list.
I use a measuring cup, or a coffee mug, or if I'm feeling saucy, the empty can of tomatoes going in my marinara.
I've been planning a nontraditional Thanksgiving - ham instead of turkey, but with twists on the traditional sides. If I suggest this to my wife, I think she may revoke my right to plan and cook Thanksgiving dinner.
I'll take that risk.
No doubt about it, Reuben sandwich. I prefer with pastrami, but good corned beef will do nicely.
I know it's probably a typo, but I love the new word you coined, "unky".
The sweet corn, how is it typically prepared?
I'll second the Momofuku cookies. Yes, cookies aren't unique, but Momofuku cookies are something special. My last trip to NYC, they were my souvenir I brought home.
Isn't there a Momofuku Milk Bar nearby? Isn't that worth recommending?
Come now, you only draw attention to one Game of Thrones reference? So's "The Gold Price" and "The Old Gods and the New". Of course, to be truly authentic, instead of whipping out your credit card for The Iron Price, you'd punch the bartender in the face and take it by force.
Polar ranked highest? It's the brand I associate with obligatory Asian food sections in supermarkets without a large Asian shopping demographic.
Absolutely LOVE the caramel / sea salt bar. My god. Yeah, it's messy, but that doesn't detract from the flavor.
No relation to Flakey Jake's?
Fish sauce and sriracha - my favorite way to season scrambled eggs.
Wait wait wait...you allow visitors into the Serious Eats inner sanctum? I'll remember that the next time I'm in NYC.
@dorek: I live in San Antonio, TX. There's plenty of Asian markets here, but I have yet to find dried scallops. Dried shrimp and anchovies are about all they have. It's a shame, because I really want to make an ace XO sauce.
How do they season the chicken hearts? I have a thing for them after some Brazilian co-workers introduced me to them at a house party.
@theotherworldly - That episode with the artisanal doughnuts was voiced by Fred Armisen and Carrie Brownstein of Portlandia, the sketch TV show about the other weird city in the US, Portland OR. Really, Portland is weirder than Austin, since you have far too much of the retrograde conservatism of Texas to temper Austin's weirdness. Credentials: 30+ year Eugene/Springfield, Oregon resident, 6+ year San Antonio, Texas resident.