Serious Eats - seriouseats.com

it's not that canola oil is "bad". It's actually better for cooking with then olive oil. Canola is higher in saturated fat which actually means it's better suited for cooking at higher temperatures. Olive oil, walnut oil and grapeseed oil (as well as flaxseed) are unstable at higher temperatures which actually destroys the bonds that make them mono and poly unsaturated fats. When you heat these oils, free radicals (uh-oh) can form. Here are some recommendations: oilve oil is fine for grilling/sauteing. for your brownies, you can stick with canola, sunflower, safflower or corn oil ( stay away from the generic vegetable oil). Buy olive oil in a dark colored bottle, preferably a mechnically pressed unrefined oil to get the most Omega 3 benefits. If you're using the oil for cooking, it's ok to use refined. For more information read Fats that Heal, Fats that Kill by Udo Erasmus.

the meal I've been dreaming about the last 3 years since I haven't been to New England since I moved to the lovely Rocky Mountain yet completely landlocked state of Colorado: steamers dug that morning at low tide, lobster straight off the boat bought on the way home from a day at the beach, corn from the farm stand and Sam Adam's Summer....All eaten outside at the picnic table situated in the small patch of grass between the cottage and the dock as the sun sets over the great salt pond.

Oh. I like this one. Chinese Buffet. But I always eat the "un-Chinese food" like the sushi (I know, not good stuff but who wants to waste good sushi on a hangover), kimchi (the buffet is in a very Korean part of Denver), Wonton soup, lo mein and whatever else has some sort of fish or shellfish in it and one of those fried sugar covered dough things. And lots of Ice Tea with lemon and sweet n low. It still meets the greasy, protein and carb categories but for some reason this is lighter to me and I can go to the gym about 3 hours later.

hmm...all the states I've spent time in:
NY= neopolitan (classic for a classic)
LA- I like the Pecan Praline but maybe Hurricane flavor for NOLA (that Pat O's kind, not the Katrina kind)
SC- hmmm...grits? Sweet grit flavor...not sure
AL- an ode to history- Chocolate and Vanilla
TN- Whiskey...easy one
NH- I don't think Lobster ice cream would fly, maybe salt water taffy pieces in sweet cream?
RI- I agree with Coffee or Lemon but maybe it should be Coffee with donut chunks?
CO- Rocky Road...once again, buffalo flavor= Not a Good Idea!!!

ooooh sandwiches. My current favorite is on whole wheat italian from this obscure baker in Cairo, NY (please send more, Mom), toasted with sliced cucumbers, tomatoes, extra sharp (preferably white) cheddar cheese and Helman's Light Mayo. So good.
I also love love love the real mufaletta from Central Grocery in NO,LA.
And another homemade favorite, roasted deli turkey, bread and butter pickle slices, roasted red peppers, spicy muctard, spinach and provolone, grilled.
I'll pretty much make a sandwich out of anything I can find though. I

Christmas morning has always been grapefruit halves with honey, scrambled eggs, toasted english muffins with butter and jam, panettone, bacon, and Kippers, or Scottish smoked herring steamed in a plastic bag, orange juice, tea and coffee. .This hasn't changed once for as long as I can remember and it's alway made in the morning, before any presents could be opened.

deep fried tamales covered in cheese, gaucamole and sour cream made with barbacoa with a double tall margaurita, frozen and refried beans made with lard...