Serious Eats - seriouseats.com

Awesome, glad this worked out for you Kristen. I love putting corn in mine, you're right. It seems that the older you are in my family, the more cheese you put into the recipe -- with the most outrageous being my 90-year old grandmother who piles it with cheese. I like your idea of keeping it out of the calabacitas, but adding some to the burrito.

Love the video. He goes about prepping the pizza like it's the only one he'll make all day. Hilarious.

Glad to see you all agree with me about the importance of this. @hungrychristel, we've managed to have us both cooking without any anger, but I can see that with a different person that would be a concern.

@apronless We made the stock. We cooked a whole chicken in a pot of water with a head of garlic, bay leaves, peppercorns and a bit of salt. When the chicken was cooked, we removed and let it cool. We then cooked down the broth quite a bit and adjusted flavors and strained. Then, we sauteed onion, celery, carrot and thyme. Then added the broth back in and cooked for a while and adjusted the flavor again before adding the now shredded chicken and then the egg noodles. Hope that rough "recipe" gives you an idea of how it was done!

I am really into ginger beers and ginger ales. They have to be pretty spicy to make me happy. Blenheim was a favorite, but I can't seem to find the hot hot anymore in San Francisco. Agree with the commenter who mentioned Maine Root. Also, Fevertree is coming out with a ginger beer that I've been lucky enough to taste (compliments of Grub Report) and I can report that it's well balanced and has a great ginger punch. Bundaberg is my go-to when I can't find any of the above.

I'm really loving this show too. It's super fun to watch, and I find myself smiling through the whole thing. The chefs are so fun and good-natured with each other. You should go back and watch week one, Adam -- the Hubert Keller scenes were absolutely priceless.

(and count me as a vote for TCTOS)

Sorry -- Cha Ca La Vong.

Heh, I was there and don't remember Barber using the guitar. I think it was for the next speaker.

Great ideas, you all -- thanks. And you are right about the re-heating. My microwave died last week, and I tend to do all my reheating in the toaster oven anyway. And I forgot how much I like fritatta room temperature.

@dbcurrie I hadn't thought about spring rolls and think that's a great idea. I have a feeling the agretti would do fantastically in a spring roll.

The amount of alliums I have is a bit overwhelming. One large bunch each of green garlic, shallots, and leeks. I guess if nothing else I will spread those out for cooking over the next couple weeks instead of making a dish to star them.

My understanding is that you're not really meant to eat the meat from a black chicken. pooch is right that you drink the broth. I find the broth to be delicious.

Hilarious - I misread the title and thought it said "I hate LA." Being a native Southern Californian, I immediately got my hackles up. Then I read on (and on and on) and it certainly seemed like you loved it!

Congrats on making a serious dent into a lot of different LA eateries.

I haven't had those Cielieto Lindo taquitos in years, but they have such a specific taste memory for me -- I used to beg my mom to take us to eat them. I certainly think there are better taquitos in LA, but those are a good representation.

My fondness for Dodger dogs is pure nostalgia. They are the dogs that I've eaten at every Dodger game since I was a child -- it's not a baseball game without a Dodger dog. As picky as I am about food, a Dodger dog is a food that I don't critique or question the flavor of. Maybe that's the same for a lot of Southern Californians.

My theory of PD is that they salt their dough exactly to my liking. Which is what keeps me coming back to them over say, Pizzaiolo. (Well, that and the fact that the new PD in Pacific Heights is 4 blocks from home!)

@onedaylingers This was my first try with frozen persimmons and I really liked them!

@dineomite see, I'm not sure I'd survive in Cleveland.

@catharine56 that's exactly how I make cauliflower, minus the chopped garlic.

@erinlovestoeat THAT is a broccoli romanesco. Isn't it cool? It's a fractal. The best thing about it is its look. Other than that, it pretty much tastes like cauliflower.