Serious Eats - seriouseats.com

gee, it must have been horrible to have to do the research for this article!

i am intrigued because i dislike bell peppers, finding they take over anything you put them in, and stay away from eggplant, even though i like it, because it makes my mouth tingle unpleasantly.

someone please tell me they know what the "green river" and "bermuda traingle" shakes are flavored with.

i had the same question about the pan. i was trying to figure out what kind of pan would handle four pounds of onions and eight to ten pounds of meat.

this looks like a great breakfast to me, especially since i completely lack a sweet tooth and don't ever crave sweet breakfast options. of course, i am not one to be constrained by the idea of having to eat breakfast food for breakfast. i pretty much eat what i want when i want.

@cary, i bet you could freeze it. if you only need a bit, use that old standby the ice cube tray to freeze small portions.

instead of cutting my eggs lengthwise when making deviled eggs, i have now taken to cutting them widthwise (is that a word). i then take a little slice out of the bottom, and they stand up very nicely on a plate. i guess this can be a problem when the yolk ends up cooking too far off center, but they look really cute. can't wait to try your recipe.

look, we all know that it is relatively easy and cheaper to make your own, but sometimes, you just want to open a jar of sauce. these kinds of reviews are helpful for that reason, and those of us who do don't need to be dressed down by those of you who would never let jarred sauce touch your lips. i love the serious eats community, but sometimes the condescending and superior attitude of those who are organized enough to make sauce and keep it in the freezer and look down on me because i don't makes me crazy. if you are not interested in jarred sauce, don't read the post. if i want a recipe for sauce, which i don't because i have one and am perfectly capable of using it, i will ask for it.

you've never been to a kegger? i wish i could say the same!

one question--what do you mean by unsmoked bacon? will the package be labeled "unsmoked"?

okay, i don't take issue with using the mix (i think you all know how it annoys me when people rail at this feature for using a mix, when the point of this feature is to review mixes), but the one-time use of the bottle seems super wasteful to even me, who is hardly what i would call a dedicated recycler. surely the same mix comes in a box from which you can make multiple batches using a bowl and a spoon to mix it. my two cents.

i love the idea of a miso soup emergency!