Serious Eats - seriouseats.com

I wanted to reply to vineofivy's comment on the futility of action with McDonalds on the scene. Ironically, McDonalds has done more to improve feedlot conditions than anyone, since they can make demands on the giant meat processors that smaller buyers can't, such as improving slaughterhouse rules. While I haven't eaten any fast food hamburger in years and years (last one I ate gave me the runs instantly) the animals were better raised for them than most of the regular beef at the supermarket or at your local diner. The first step is demanding grass and organic meat whenever you consume meat - and help make it a menu option everywhere, not just the high end seasonal driven places. Even McDonalds will put a grass fed organic hamburger on the menu when there's demand for it. But until we refuse to buy industrial meat (yes, no $2 steaks for sale at the super, or $6 roasted chickens), it will keep being churned out no matter the cost to the environment or our health.

Chinese was a well honored tradition in Detroit as well. Although the places weren't as crowded as the dim sum places I went to last year, the good chinese places in suburban Detroit could all easily hold a few minyans. In fact, my step-mother introduced a Chinese dinner at their synagogue as an event on Christmas eve, and its now been going on for more than five years (no pork or lobster though).

I began cooking all the meals for my family - hacking poultry, chopping veggies and everything - when I was 13, and had been in the kitchen cooking with my grandma with a long paring knife since I was 8. If you teach good knife safety and supervise the first few weeks, a mature kid can easily handle themselves. I got my share of nicked thumbs and chopped fingernails, but that's how you learn.

Note the recipe calls that this makes 64 one oz. servings! Paula's were at least 4-5x that size, which is how people at home will make it after watching her. I'm all for individual freedom, to mislead people into thinking that those giant balls of sugar and fat are "fun" is reprehensible. That sort of serving is toxic for many people, and someone should have said so. You wouldn't show how much fun drinking a liter of vodka or smoking a pack of cigarettes are without showing the consequences, but encouraging people at home with serious weight issues to gorge on 1000 calories of processed fat and sugar is fun?

Did they once mention that this thing is probably 1000+ calories of fat and sugar. Did you see the size of those things! Maybe one or two nut sized candies like this would be reasonable for the holidays (like a truffle or two won't kill m), this thing was the size of a freaking baseball!
This sort of food - large doses of pure processed sugar and fats - is seriously dangerous to many people's health, especially many people at home watching TV during the daytime. I know much of my family does not really understand the damage something does to their boderline diabetic systems. I can't imagine anyone would make binge drinking look like so much healthy fun on daytime television, but its probably equally toxic.

But both the ham and the latkes go well with champagne...
I'm not cooking much, but plan to have some fried artichokes, fresh beignets (so much better than the bakery doughnuts), and hopefully some good sparkling wine. Mmm, makes me smile.

Aged gruyere (3 months) or maybe Cana de Oveja. This is a tough choice!

I think of fine dining as theater, an indulgence of all the senses. When done well, you are entertained, surprised, elated, and amused. A great example of this was my birthday dinner at Sushi Zen. Chef Suzuki created a custom 12 course meal of exquisite beauty and harmony that moved like a symphony for more than two hours. My companion and I were deeply moved, nearly to the point of tears (of joy). I am happily waiting for the next occasion to go again, and would be happy to pay the $150 per person. And that's a lot of money for me, more than I spend normally in a month in restaurants.
My point of comparison is theater, which in NY is far more expensive than almost any restaurant. Could you imagine having a ballet performed for you and your companion by one of the great dancers of the world for only $150? Its a lot for dinner, but not a lot for an unforgettable experience.

Do you really need both baking soda and powder? I've used the simple recipe of ones for years to much success.
1 cup flour
1 tsp salt
1 tsp baking soda
Mix, then add:
1 large egg
1 cup dairy (either buttermilk or half milk and half whole milk yogurt)
Bring together with whisk.
Heat pan, and melt 1 tablespoon of butter. Pour excess butter into batter and start cooking.
I think I got this from Mark Bittmann - keeping it simple.

Cooking: chard
Raw: Mango

So was anyone able to figure out what the key temperature and oil is for frying? I got 60% moisture content - would that translate into 1.2 parts liquid for 1 part flour in a batter recipe?

With Rosh Hashanah coming up soon, I'm reminded of another favorite. Apples and honey and fresh (or even better, leftover toasted) Challah and honey. Oh, its so good, I always think that I'll eat it year round, but end up saving it for the holiday.