Serious Eats - seriouseats.com

Thanks Adam...my sanity is always in question....

Can't wait to read it....can we have a link to Ruhlman's site?

Check it out: More pictures from her site of that gorgeous kitchen...amazing!!

It does not sound like prejudice to me, it sounds as if that particular Tesco is prone to over-reaction.

lime juice and lots of cilantro with a bit of butter, oil, and salt is our favorite with mexican, indian, and thai.

Good heavens! To paraphrase one of your lines, " Forgetting the basic appeal of a review—its balance of description and information—may lead a critic to add complication and oversized vocabulary, not add complexity."
That said, sounds like a good way to enjoy your birthday and a tasty burger.

I love it panseared then finished in the oven with a little vermouth in the dish, then topped with a piccata type beurre blanc with lots of lemon, capers, mushrooms, and sometimes artichokes.

Sear and then finish in the oven, but those are pretty thin. 2 minutes per side would p[robably do it, with a nice rest tented with foil after.

My sister does a pretty good job...she plans/shops for about 5 meals a week, without designating days. Then they pick what sounds good each evening....they are very flexible about it, which helps I am sure.

Me, I serve the whims of my tastebuds and thus end up at the store nearly every day...I am sure I overspend that way, but nothing is more wasteful than making a dish we don't really want, picking at it, and letting it languish in the 'fridge, hoping the other one of us will take it for lunch!

but i don't know why the chicken would say that to the cow

I used to make it for a retirement home where I catered nightly meals (Yup, in Ohio)...they loved it, but kind of sweet for me. I think my husband used straight ham, but the ground pork would probably help balance out the sweet/salty tastes. I know he used finely ground graham cracker crumbs as a binder with the egg, onion, mustard and a brown sugar BBQ type glaze. Once he threw in some crushed pineapple, well drained: a little looser, but different.

Oh and we usually made them in individual mini loafs or oversized muffin tins.

We recently had a thread about this: check out this. I'm curious about what Simon is doing with his...he has some interesting projects in the past...

I credit Ruby Tuesdays (I KNOW) for opening the door to tomatoes (raw) for me. On a very emotionally bad day, I ate a burger there and they had Roma tomatoes on them that were incredibally ripe and flavorful and I did not have the strength to remove them. Awesome! No more ketchup for me, although I am choosy about the tomatoes...no 'mato is better than bad 'mato.