Serious Eats - seriouseats.com

No - I don't drink anything out of a box or carton. Even milk. If it's alcoholic needs to come out of a bottle, keg or can. No juice boxes either or soy. It's just not right. Okay the only exception and it's rare, is the occasional cup of coffee from a serving box from Starbucks - you know the ones they give you for a group of 12.

Would anyone ever consider having a good Scotch which dribbled from a box?

South Beach actually works for me.

Alton's a great guy. Have watched him for years, own some of his books and continue to be amazed by his talent.

However for those who don't watch the Food Network, people don't really know him. He's yet to jump into the mainstream media. With the exception of his books and I don't think he's got a restaurant like Bobbie, Mario and Symon. Nor the name like Giada. Nor his own national talk show aka Rachael.

The commercial interest regardless of the product, will help him draw additional coverage. Thus open up some additional opportunities for him.

I wish him well. Would be nice to see him on a few of the major network shows.

Any and everything. I personally like crunchy things cucumbers, bok choy, carrots, zucchini, green peppers etc. etc. I always build the roll around a base of smoked salmon.

Topic has my appetite screaming. May need to get out the sushi mat this afternoon.

Interesting topic. But it makes my head explode when I think about it. So my rule of thumb is if I'm ever in doubt, I toss it. I refer a lot to stilltasty.com. That's a good reference site.

Have a great day.

Hmmm, if the chops are bone in aka pork T Bones, then they shouldn't dry out. If they're the type where its a loin thats been sliced and sold, I usually bypass and will buy a whole loin. Lot more value for the money and typically won't dry out or least it's moist if eaten right out of the oven.

I love ribs! Thus the name 'Ribster'. Pork, beef, baby backs, ST. Louis style, Chinese....any way they can be cut and cooked.

Best way to cook is slow smoked - second best way is charcoal grilled - third best way is grilled on a propane grill.

With the right rub and combination of patience and persistence they should come out good.

The one way to ruin them - BOIL THEM! It's a waste of a good rib. If you're concerned about your weight and cholesterol then don't eat them. But don't boil them thinking you'll render all the fat out. ewwwwww

We are a world driven by the grammatical constraints of Twitter! Fewer words the better.

Oy!

Great question. And it would have been easy to answer 30 years ago. Way too many beers on the market now. Only thing I can say is it all depends on my mood, the weather and a few other subjective variables.

The only answer I can come up with is, it would have to be a regional microbrew. Not anything which comes from a beer factory - beginning with a B, M or C!

30 years with a beard. I eat hamburgers and pizzas with a knife and fork. I avoid really messy stuff, like crawfish and pasta unless I'm at home. I take a lot of showers just to keep my face clean.

Made the mistake one night of going to a crawfish boil, being too tired or drunk to wash out my beard. About 3 hours after I went to sleep I woke up wondering who threw up on my face. The smell was that rancid!

But no reason to shave it off.

Oh - people actually sit down at a table for meals? Yea I know there's family unity in family meals, good time to bond with the kids yada yada yada...but we've got a lot of people in the house. Breakfast and lunch folks are on their own. Dinner - food is prepped around 5 - 6. I'll keep it out for another two hours.

So it's our style not to force anything on anybody. Will prep two proteins, a salad plus a vegetable side dish. If any one wants something different, they can plead their case with me or make it themselves.

We're a large family. The Leave it to Beaver approach will not work!

I have tried for years to like that stuff to no avail. I'll eat it, I've got some in the freezer, but really prefer just a good run on name brand center cut hickory smoked real pig! So I'm also on South Beach and have happily given up my simple carbs with the right to indulge occasionally in some crispy fried bacon.

Although the SB folks tend to want to push you to Turkey bacon, I've found I'm still losing weight, blood pressure is down, blood work is excellent, even though about three times a month I'll go for the omelet with a rasher of bacon.

The real stuff can't be replicated!

Do it all the time. Actually prefer it to eating with chatty colleagues. When I travel will usually sit at the bar. Will take my laptop, book, newspaper, magazine, pda to kill idle time. Nothing to be ashamed of. Don't ever forget you are the customer who is paying the bill. I've never seen a sign that says "if your by yourself, we will not serve you!"