Serious Eats - seriouseats.com

feel bad for the person that gets the knife that you send back after using it.

"I just don't get the thought process that would lead someone to ask that their food have so much of its flavor cooked out of it."

... yet you will completely obscure and overwhelm all other flavors with blue cheese.

very questionable.

I like your pizza reviews though.

"dessert"
damn it.

Never been to the little owl so I'll have to trust your opinion, these might have been really bad.

However, important to note that a beignet is not a doughnut. Pretty sure a beignet is supposed to be a little chewy and hollow like the way you described, with a light crunch on the outside, at least until they get cold.
maybe you don't like beignets?

great.
have enjoyed reading the herbivoracious blog before,
look forward to your column here on SE

@tynanch8 has it right. been eating with a full beard for 7 years now. found #1 to be the most helpful. can still have a long moustache and not look disproportionate with the rest of a full beard while keeping the moustache trimmed and it helps so much with drinking especially.

Three things I've found helpful:
1. Keep your moustache neatly trimmed just above your upper lip.
2. Start using your napkin more frequently and more vigorously than you have in the past.
3. When eating something sticky, use whatever you're drinking with it to clandestinely lubricate said moustache and then use your napkin to wipe it down.

video worked for me.
a recap of anyone's trip to Paulie Gee's is always a treat.
that the food looked excellent is no surprise.
I thought the background music also contributed nicely to the montage.

beef fajita,
on homemade corn tortillas,
with late summer pico de gallo.
and a carta blanca 32 oz beer.

really interesting.
great post.

I hear you.
I didn't think Robyn had any intention of being insensitive,
honestly.
I really didn't want to be a downer,
also being from the area, the tragedy was just more on my media radar and some the stories of of the employees' experiences were pretty intense and stayed with me.
thanks Robyn.

asked this a while back in the talk section.
got some good responses.
have a good time:
link

a chowhound thread:
http://chowhound.chow.com/topics/291902

and from a comment on 101 Cookbooks:
Amit
September 23, 2004
from a comment on 101 Cookbooks:
I was googling for a place to buy fresh garbanzo beans / chick peas and found this.

They should not be boiled. The arab women in the old city of Jerusalem sell them in season (only one week a year). They roast them at home just like you would roast chestnuts (until the skin is slightly charred) and sell them on the street out of a basket. They have an unforgettable aroma this way.

wow.
just wow.

only one I see is 1500.
guess she upped the price.

blah.
just blah.