Serious Eats - seriouseats.com

I've been pouring at home by sound and feel for years and was always sort of impressed with myself at how accurate it was when I did measure. For someone who is aware and pays attention, it can become an instinct. Think about all of the grandmothers who bake by feel! That requires a certain precision too in order for the correct chemical reactions to take place.

I'm so sorry you lost your lovely dog. I read your tribute to him on the bus and was trying not to cry- very touching- and the pictures are wonderful. It's good to give another creature a great life.

I'm so sorry you lost your lovely dog. I read your tribute to him on the bus and was trying not to cry- very touching- and the pictures are wonderfult. It's good to give another creature a great life.

Benu - Go SF!

"Southern cuisine is not the easiest to translate into a white tablecloth setting." What? Ever heard of Frank Stitt?

My mom hides the peanut butter from my dad for that reason. Maybe your wife could lock it up and hold the key.....

That looks really great- any ideas for good chorizo in Hoboken and environs? And just for the fun of being pedantic, I think it's "chorizo" , not "chorzio" in 2.

And here I was thinking that the word "blog" was the least attractive term for a creative endeavor.

Very informative. I like it when I learn something.

Cherries, peas, and am already wallowing in asparagus and artichoke heaven.

I've seen the "fewer" sign in all of the TJ's I frequent.

My favorite obit ever. May we all be remembered for such a well lived life.