Serious Eats - seriouseats.com

TJs does a good job of make ready made prepared food, and I do a good job of ignoring it.

Here is my advice:
Bring steel cut oats and water to a boil the night before. Remove, cover and chill. In the morning, reheat for a few minutes, add fruit and milk. Ready to eat.

I like hard ice cream thats kind of melty. So I'm the jerk that puts the ice cream in the microwave/leaves it out on the counter.

I also really dig fresh fruit in my ice cream and prefer NYC ICY to all others, its in Kensginton/Prospect Park South in Brooklyn. Mango Basil, omg.

I'm really glad people are making crust at home, and I often make a batch and leave it in my freezer.

Something often overlooked on this topic is the fact that you can walk into your corner pizza shop and buy their raw dough, take it home and dress it up. This works really well in NYC!

I have been making crust from scratch for 22ish years/ 80% of my life, and would like to add:

-1 tblsp apple cider vinegar or vodka mixed in the ice water really makes flakier crust. Lemon and orange juice work too, just not as well.

-2 Add a beaten egg for free-form crusts, empanadas, or hand pies that stand alone. The egg will make it easier to shape and will keep the juices from bubbling out when baked.

-3 a big pinch of white sugar will help the dough brown in the oven.

-4 Blending the butter in by hand (use a pastry blender, or rub with your fingers, or cut it in with 2 knives) will unsure you are not overworking the dough. A light hand makes light pastry.

-5 Before rolling, place the chilled dough on two pieces of overlapping floured wax paper, and cover with two pieces of overlapping wax paper. This allows you to rotate the dough as you roll for an even crust.

-6 When you have rolled the dough out, peel/shake the top layer of wax paper back, and flip the dough onto the pie plate. Peel the remaining wax paper off. Works every time!

Great photos and tutorial. I hope people understand the power of homemade crust. Irreplaceable with practice.

Cream cheese and doritios is like magic, try it on an onion bagel.

Many people seem to be making sandwiches out of condiments, which reminds me of my beloved butter sandwiches of childhood. Butter on white bread, normally forbidden foods in my home.

My Armenian grandmother had one devoted pillow case for most of the tasks cheese cloth does, namely making labneh/yogart cheese. I think we all know where to find those.

This slideshow is really heavily focused on carbohydrates, veggies, and isolated food items, which is not a bad thing. It occurs to me that good meat/protein/meal shots are harder to come by. Meat can look scary, and meals often look flat on a plate. Anyone else encounter these issues when shooting food?

All I ask of people is that the food not have a strong odor. Please stop eatting pizza, fast food, and KFC on the subway. I am going to retch on offenders next time.

On boiling brine for full flavor try:
-1 cup of water with all the salt and flavorings. Cool by adding the remaining water.
-Boil most of the water with the salt and seasonings, and then adding ice cubes to cool it down quickly.
-Roasting the spices in your brining vessel before adding all of the water.

http://cantaloupealone.blogspot.com/2010/03/naturally-dyed-easter-eggs.html

Wendy's seems to be one of the tastier fast food chains out there.

Oh man, this is the place for you: http://www.justfood.org/csa