Serious Eats - seriouseats.com

i don't remember! probably how to cook everything

The smell, the taste, the smokiness and, of course, the salt.

Malbec

Eggs, in various forms, usually. Either poached on top of polenta or some other grain, atop fried rice, or english muffins, or scrambled. Or I'll make myself a big-ass cheese plate.

I don't even remember, but now I can not imagine being without it...

I am definitely going to give this a try. I love raw beets - I make this salad compulsively. It's so good, and healthy enough that I can validate eating far more than any human being should in one sitting.

The lamb vendor in union square (i don't remember the name...) has amazing merguez sausage

jean-georges for lunch

My blog is here: Shelbs & Cheese

Since this is pretty much the best target audience, I have a question. My camera recently broke (making for significantly less awesome food-blogging). Can anybody recommend a (not-too-hardcore) camera for me? I'd prefer to stay away from the SLRs. Thanks!!

The shoestring fries from Stand remain decent after delivery, since they're thinner and crispier to begin with I think the packaging has less of a detrimental steaming effect on them. I prefer regular belgian-type fries to shoestring in general, but the shoestring may be a better bet for delivery.

If we're not worried about price, I'm going Sushi Yasuda; if we are, bite or freefoods are better options, though less of sit-down experiences

Queen of Sheba (Hells Kitchen area) is pretty good.

Nutritiondata.com has a recipe analyzer into which you can just put your recipe amounts, which it then analyzes and gives you caloric and nutritional information for the whole recipe, or per serving depending on how many you intend the recipe to serve. it's a pretty good tool, the ingredient lists leave a bit to be desired, but you can futz around on there and come up with different combinations to figure out how to get what you need out of the recipe.