Serious Eats - seriouseats.com

Only 1/4 inch of oil? I can handle that. Looking forward to the sandwich recipe, which I assume involves some sort of sauce.

It looks as if everyone in Ohio only has to step outside their door to arrive at a McDs.

@pastry, that's what I was going to say. What struck me is that this is taking place in a town named...Mold.

Nice thought on Mr. Pollan's part, but getting any meaningful health reform is proving difficult enough with the constant invention of myths such as "death panels" and other idiocy that I think the plate is pretty much full right now. Maybe down the road.

I just had one of these with red onions, pepperoni, green peppers. It was tasty, and I would never think of comparing this with something else in another genre, it's good for what it is supposed to be. Did need some complimentary spices and salt. (but I crave salt)

Your descriptions persuaded me that the three shown on the site are all I want to see.

A friend was in my hometown in upstate NY over the weekend and brought back an entire bag of my cherished Hurley Flats grown corn! I've been happily eating each yellow/white cob with a little KerryGold butter. No salt, and I'm a salt freak!

Glad to see I'm not the only one who is: a) Sick of competitive contests with fake emotions instead of the "stand and stir" format of actual cooking shows, and b) can't stand Ace of Cakes! I keep telling a friend "It's just an icing show, there's no cake in those things!".

I do make an exception for Iron Chef though. I still like that. I too have discovered the "Create" channel for a source of real cooking. And, as has been said, regular PBS channels and the Travel Channel and sometimes Fine Living have some interesting presentations.

I've heard of these for years, courtesy of the occasional glimpse on TV, but like others, I don't understand the attraction. A hamburger is easy to deal with, a Sloppy Joe is redeemed by it's sauce, but this...is just sloppy, with hardly any enhancements. I imagine half of it gets left on the plate, unless you fork it up.

I wait until it's 2 seconds between pops and turn off the microwave. It's gotten to the point where I will try to err on the unpopped side of the equation. I've smelled so much burnt popcorn at every office I've worked in that I don't want that at home.

I'm going to take a sip of my drink every time Tony says "food on a stick"

I've fantasized about a place where I can just get pasta to go. Open a branch in No. Va!!!