Serious Eats - seriouseats.com

if it's in the cooler behind the counter, i pick grape soda.

my mom used to make a delicious frittata with leftover spaghetti. it's a little tough to judge how many beaten eggs to use per cup or lb. of pasta, but i tried it once and it came pretty good. cook the eggs slowly, and add a little cinnamon.

Cakeman wouldn't take my order on Wednesday for Saturday, and I'm glad. I ended up ordering 2 dozen red velvet cupcakes from Joyce's Bakeshop on Vanderbilt Avenue and Park Place - they were a HUGE hit.

Thanks for all the help everyone!

just last april I had tapas at la boqueria and had my first razor clams. the combination of the intense freshness and absurdly good olive oil blew my mind!

WHOOOOOOOOOOO HOOOOOOOOOOO THIS IS AWESOME!

tira de asado at Las Cholas in Buenos Aires...AHHHHH so good

aarrrrgggghhh this show drives me nuts like the channel drives me nuts - I want it to be good so badly!!

early favorite, by a lot, is Jeffrey. he's a knowledgeable guy with presence on camera. debbie is good. a lot of clowns as usual, too.

what is Co. Company? I thought I had been to all the NYC pizza places...oh well, something new to try

ditalini w/ peas, sauteed onions, and little italian sausage "meatballs"

O'Boise potato chips...anyone remember those? they had a really unique crunch, nothing like it since!

you lost me with this one. i thought what you described in your previous post was completely reasonable and i admired the way you handled the situation.

but to me, this post is filled with an air of entitlement that is really off-putting. i don't need a sociology lesson to explain the "power dynamic" i'm experiencing as a diner.

if a server is friendly and the service is adequate, I usually give 20% of the total. if the server just goes through the motions they get double tax. other people do it differently. they do what they see others do. they do what they can, or they tip cheaply and recite some lame rationale like Mr. Pink.

all that aside, explaining a huge cross-section of people's behavior in one paragraph is as inane as then prescribing the way they all should behave.

As a carbonara afficionado, I've studied (prepared) this dish a grillion times, and no one has ever gotten sick from egg rawness. I don't have a food blog, but I've done a few posts on my favorite foods, and this is what I say about the eggs-rawness questions:

"The egg will cook, I promise. The water is boiling at 200+ degrees, and the pasta is well above 160 degrees (the federally recommended temperature for cooking "egg dishes"). You're taking a single yolk, breaking it up, and mixing it with boiling water and strands of piping hot noodles, it's going to cook! Also, this is why you use tongs to take the spaghetti out of the water - so you reserve some of that delicious boiling water."

http://bridgegirdermetronome.blogspot.com/2008/09/stories-are-all-true.html

In theory, you could wait so long after draining the pasta that it simply doesn't cook the egg at all, but I just don't buy it.

Jamie Oliver makes "zucchini carbonara" by mixing cooked pasta into the saute pan and waiting for the sizzle to quiet down, then he adds the egg mixture. Not a bad trick, but I've always found that the saute pan is too hot and will scramble the eggs.

I could talk about carbonara all day. I wish that were my job.