Serious Eats - seriouseats.com

I forgot to include this: you can "avoid" this by republishing the entire thread, uncensored. And, please an apology to troops for SeriousEats' comments. Up to you. I couldn't care less about your fate, and I already have snapshots of the uncensored pages. So do what you need to do. Your censorship to date already has you in a big hole -- wanna dig deeper?

Take all the shortcuts you want. When you bring your casserole to my dinner party, and when my risotto is gone before yours, then enjoy.

I'm not really that competitive. I couldn't care less, to be honest. But I annoys me to see fakers and neophytes pretending to be experts.

And, yes, I'm an expert.

I can't really help someone who hasn't even bothered to get a grasp on their native language.

Do English first. Then you can get to math.

Here's a clue: materials + your labor. YOU set the labor cost. There are all sorts of obvious ways to figure out what this might be.

Let;s get back to the original question:

Is there any "gourmet" advice/dishes you just flat out won't do, or ignore?

When I see a recipe that calls for "sauteing" or "browning" onions and garlic at the same pace, I ignore it. In most cases, onions should saute about 4x as long as garlic.

And as far as mushrooms? No thanks. I don't like fungus, and the thought of "washing" fungus just cracks me up. Do you really think you're purifying the sheit that is within the mushroom itself? :)

And these should be stored between 38 - 35 degrees -- a good fridge and (if needed) a thermometer will get you there.

Not that hard.

Get over it. If you're considered marrying the guy, aren't there more important issues about which you should be concerned?

BTW, it's stuff like this that -- over time -- annoys the hell out of a guy. He might acquiesce for now, just to shut you up and please you, but he'll never forget.

Think parenting, money, religion, politics, sex, in-laws, jobs, residences, etc.

But vegetables?

Really?

@sousvide, I guess I'm just looking for more originality.

@saria, I hear you! Thanks for some.

It was only recently -- in the last 200 years or so -- that modern production techniques and, in turn, "food science" -- became prevalent.

Before that, diets were good enough to raise 7 billion people from just a handful of same.

I would say that moderation in all things is still the way to go. It ain't sexy and it doesn't make headlines. That's why changes to that thinking are newsworthy. They're "new."

That doesn't make them right.

I'm always intrigued by these questions: how did you get so much? Did you buy it, or was it given to you?

And when you ask "what to do with it," are you planning on sharing it widely, or just keeping it for yourself?

Just curious. This kind of post is pretty common, and I'm curious about these answers.

Clearly I love burgers, but I can't remember my last one at CF.

My real favorite there is the Chicken and Shrimp Gumbo -- I'm picky about gumbo, but this one just blows me away every time.

I'll have to try the burger next time -- maybe.

. . .I'd guess that a call to your cable tv provider would be a better bet. . .

(hehe, couldn't resist)

@CatBoy, it's clear you don't know me -- I have none of those things. But it's interesting that you know all about them.

@CJ, perhaps if you hadn't "missed" the latest Oliver show, you'd get it. Most people here seem to think he's just doing it for more $ but I believe it's a real mission. Turn on the TV, babe. Get a better perspective.

And no, she's not a leader or visionary. She runs a restaurant. She jabs in her little barbs once in a while. She takes on the White House. But mostly, it's just talk. And talk. And talk.

You folks can continue to do hero-worship. Apparently, it is what you do best. If "Alice Waters" was a no-name, you wouldn't even be responding here. Because she's a celeb, you are salivating and biting-- which makes you as genuine as Sandra Lee, pretending to be something you're not and never will be.

@therealchiffonade, your best argument for me was bringing up Martha Stewart. Thank you. That pretty much says it all about you.

And if you'd expect people to not "launch barbs at someone trying to make a difference for the better," I'd expect you to be a lot more vocal in the Oliver threads.

But more than petty and childish, that may be too "time-consuming" and "low-brow" for you.

"It's probably better than any other chain," she said, "but it's not real or authentic. I'd rather eat from a street vendor in Sicily."

It'd be fun to watch In-N-Out's lawyers drop a huge triple-triple on College Humor, animal-style.