Serious Eats - seriouseats.com

PB is a staple in my house, even (especially) when I was low-carbing because it was a satiating snack. Now, I eat a big spoonful of natural PB after a workout if I won't be eating dinner right away. I have a friend who's in her late 60s who was overweight as a kid, and one day, she put herself on a Laura Scudder peanut butter sandwich diet. She told me she lost a bunch of weight, and just about every day, she eats a peanut butter sandwich. I hope PB moderation works out for you, Ed! It's a good source of poly- and monounsaturated fats, protein, and carb energy!

Reading all these comments inspired me to dip into the jar of PB&Co. Dark Chocolate Dreams my BF bought--so tasty and dangerous. I need to forget he has it and turn back to my all-nat. PB--still tasty, but doesn't hijack my cravings control! ;)

Just leave Pochacco alone, k?

I thought it was kinda interesting. I wish they'd asked him why he shoplifts, though.

No, wait--an egg, then all wrapped in a tortilla!

I'm in awe. I want to see pizza do that . . . somehow . . .

Amazing restraint! You're building up a good habit, and I'm glad to see you're sticking to it without exception. I know there are proponents of the "live a little" philosophy, but if you're deadset on taking a more healthful route, then I applaud your choice!

Maybe people who care so much about getting food to the struggling poor should put their money where their mouth is, go out and buy tons of bulk food from Costco to support a very good company, and donate that food to the hundreds of food drives that we'll be seeing more and more of in the coming weeks, and maybe even for months past that. I appreciate human kindness as much as the next person, but why not just live up to our standards instead of trying to force our standards onto others (or guilting them into it) because we think they're better?

Haha! This reminds me of people who'd walk into tattoo parlors to get a kanji tattoo of a certain word and come up with something else that the tattoo artist made up, knowing the customer wouldn't know. I mean, does that really translate into "fizzle to the sizzle"?

I would try it and probably like it, but I was raised to give everything a fair taste, and the Filipino cuisine I was raised on (including a blood stew called dinuguan) gave me ample opportunities to get over any squeamishness I might otherwise have developed. For that, I'm totally grateful. =)

Hooray! At this rate, you'll weigh less than I do by the end of the year (and I'm a 5'-6" lady!). I hope no one gives you flak for your raisin dinner; there are worse things to eat, and it's not like you were deprived that day. ;) LUCKY!!!

I'm cheering for Eugene, too--for now. True colors don't tend to come out until a few episodes in.

I'm also baffled as to why they such green cooks in. I knew when the quickfire dealt with speed challenges--the kind of speed you can only build after years of repetition--that the two culinary students would be in the bottom. And when they made salads, in my head, I heard Tom from a few seasons ago talking about how making a salad isn't cooking, and this is a cooking competition. No tears over Lauren or Patrick, but I'm bummed for more seasoned chefs who could've brought more to the show.

My mom made sweet corn ice cream when I was a kid, and I liked it. Since then, I've always gotten excited when I heard other versions were floating around out there. I wish I could try one of these!