Serious Eats - seriouseats.com

doesn't cruzan make a silver? cruzan is a good bang for the buck.

This reminds me of the whole veal argument. Why not eat veal? The thought of it may be disheartening, but the poor bull calf was going to be slaughtered anyway.

Another vote for Saranac in upstate NY! Especially when it is from the tap...

Wasn't a similar burrito recipe posted last summer with squash, peppers, onion, beans, and corn? That recipe has become one of my favorite fresh summer dishes.

I consider the chicken wings as the main dish and a piece of pizza as the side.

I need to call my mom and apologize for having her watch that. She used to be the head chef in a school cafeteria, and she knows the battlegrounds well. However, that episode was reminiscent of 'Barney the purple dinosaur.'

Wait... Don't fat people have lower health care bill because they die sooner of relatively inexpensive heart attacks? Huh.

I prefer not to freeze my meat, but I do it anyway because it saves time and money.

1) Most meat loses some texture when you freeze it and some moisture when it thaws. Freezing water expands and breaks down the muscle tissue. The broken down tissue is not able to hold water as well when the meat thaws.

2) Chicken freezes well, and it's difficult to notice. Beef and lamb don't freeze so well. Frozen ground beef makes good spaghetti but bad burgers. Pork is somewhere inbetween (as it always is.)

3) Some fish and most shrimp are frozen right on the boat. Fish that have adapted to live in northern waters tend to freeze better, but fresh is always better. Fish spoils faster so if you thaw them on the counter then the outside may warm up and spoil before the inside thaws.

4) If you steam your fish fillets, then you can toss them in frozen. It's nearly impossible to over-steam the outside before the inside finishes. I use this trick when I forget to thaw my meat beforehand!

5) Thawing goes faster on a large metal plate (or in a metal sink) because it conducts heat to the product faster than air. You can also speed thawing by running cold water over it, leaving it in a cold-water bath, or using the microwave. Poultry is much more robust when it comes speed-thawing. Some frozen fish recommends the cold water bath opposed to letting it sit in the fridge for 24 hrs.

It does tend to remove some flesh, but it is well worth it! For just one pie, this thing can make a juicy messy. However, the mess is well worth it when canning!

This is quite possibly the best season of Top Chef yet. There is plenty of competition among the leaders, and there is competition among the losers. In past seasons you could always figure out who was going home half way through the challenge.

I will not be surprised if one brother may get eliminated before the final four. Their fierce competition amongst each other has already resulted in culinary failure. I give it a small chance.

I am pissed that the high-stakes quick-fire means one less episode this season!!

Peaches and/or ice cream! All pitted fruits are a summertime staple.

Cooking Thanksgiving dinner outside in Rochester?? Did they really think that they could pass that off?