Serious Eats - seriouseats.com

Wait, there's a way to make 'em without a microwave?

...well, I suppose there would be. But this is how my mum made flapjack.

...I can't take the quiz (won't work on my browser) but I know I made my first bagels at the weekend. They were both seriously ugly and seriously tasty; I may never buy another bagel.

...ok , unless I someday find myself unexpectedly in new York, just to see what the fuss is about. But that doesn't seem likely - it's hard to end up somewhere by accident when you have to file travel plans on entry.

...heh. Well, in my neck of the woods, a barbecue is a charcoal fire with a grid on top, or a party involving one, anything you cook on that is barbecued, grilling is something you do in the oven, and a cookout is what boy scouts have.

So, y'know, it's a big world.

...another one who doesn't understand boxed mix. I mean, the hardest parts of baking are getting wet and dry to come together, and actual baking. Not the measuring ingredients part...

(a lodger once left us with some pancake mix to which you had to add, I kid you not, both milk and eggs. I'm still not convinced the mix wasn't just flour...)

I can't see the slideshow, but - since when does whipped cream involve sugar? Or, er, anything but cream?

(my poor cousin whipped about a pint by hand the other week because my alzheimers grandmother forgot that she owned not one but two stand mixers. D'oh!)

Doughnuts are breakfast-food now? (To be honest, I always thought of hollandaise as a dinner-food, come to think of it).

...and, uh, what is a pop-tart? Other than, uh, triangular (this is the impression I get from the boxes).

Re: roadkill - over here, it's illegal for the driver who hits the deer - or other game - to take it home - but the next person driving down the road is in the clear. Provided they don't know the person who hit it. I understand the law is to prevent people from poaching-with-cars, though I'd have thought that was an expensive way to get venison...

Frozen peas - the only green vegetable that seems to stand up to the freezing process. Love 'em.

...no idea who that guy is though.

...so, wait. You can make ricotta from milk. And whey is left over. And from whey, you can make... ricotta? I guess the byproduct whey in this recipe must be different somehow from the whey that you can make ricotta from?

...well, it depends what you mean by a 'better' skin-to-meat ratio, really :D Me, I hold that all that crunchy, tasty skin is the best bit... (But then, I'm talking about plain roasted wings. Prior to this week, the phrase 'buffalo wings' always left me a little confused - having established that buffalo are definitely quadrupeds, I was down to 'made with buffalo mozarella?' as an option. And now I know.)

Mmmm kidneys. So tasty, so consistently-textured (I hate finding gristly/fatty/slimy bits of meat in my pie)

Although I have to admit I have never had veal kidneys that I recall, I get a choice of pig or lamb in the shop & usually go for the pig 'cos they're bigger and thus easier to core.

"someone to batter and deep-fry that sucker"

...should I admit at this point that the first cheeseburger I ever ate (around age 10, I think) was deep-fried? We may have been in Scotland at the time...