Serious Eats - seriouseats.com

i believe it. we as a family have decided to cook in more and we've already noticed a difference. on saturday afternoon we went out for lunch/beers/snacks at a bar and spent more money there, then we have for dinner for over a week. it's not like we aren't making good nice meals at home, but the $$ we're saving in making it ourselves is big.

Also, I'd bet many Americans don't consider cable to be a luxury, rather a "necessity" more along the lines of a cell phone.

Apples and oranges. Only cable and eating out are easily dispensable, and eating out costs more than my cable bill.

@wineguyworld, Michele, Zelnox: Thanks for the love!

@Cebca: I did see pomelos from Israel at a store in NJ a few weeks back; the rind was lime green. But the batch was underripe and overpriced so I opted for the ol' standby: the domestic yellow-rind. The interior of these have large pulp, too, and are either pink or yellow.

Okay, so I have a question about Pomelos that has been bothering me for, I am not kidding, 11 years (and I am 23, so this has been torturing me for a large portion of my life). I was in Israel on a class trip (oh, Day School), when one of the chaperones of our trip first introduced me to a pomelo. It was huge, probably about twice the size of a grapefruit, and I think the inside was pink, though maybe it was yellow, I'm not sure. But what really separated it from the Pomelos I've been able to find since is that the "cells" were HUGE. We didn't eat it in sections but rather peeled off a chunk of a few cells at a time and plopped them into our mouth. The taste was delicious and the texture was unmatched. Upon coming home I immediately sent my mom off to find some, which was no easy feat in Connecticut at that time. Since then I have found many Pomelos, but they all disappoint with cells much smaller than in my memory and really not able to be grasped and eaten.

Did I have a special kind of Pomelo? Is it only available in the Middle East? What is it called? Can I find it in California? Anyone?

Heh. You can tell where the original recipe was tweaked. I doubt in 1870 anyone had a concept of organic lemon extract.

@PumpkinBear: It's a combination of Korean rice punch and horchata. :D