It should be noted that Ann McKee directly stated in the Frontline doc that selection-bias was an issue with her findings.

Arborio is good, but I'd recommend upgrading to carnaroli for risotto if you get the chance. It's got a higher starch content so it makes for a much "creamier" risotto. Might be tough to find outside of a higher-end shop though. If you ever happen to see vialone (which I only find when I make a trip home to the…

Yes, because the kids at the Brunny in Toronto are definitely a) drinking Maudite and not Coors Light, and b) not playing quarters. Of course back in my day it was probably with recycled beer. Ugh, that place was/probably still is the worst.

I disagree with your comments on Damian Cox. Calling him a "Hockey writer who doesn't know shit about baseball" implies that he knows something about hockey. That is completely false. He is just the worst.

Not if you shake it vigorously. That's actually the recommended heating method from our European bottle manufacturer (kid started out life in the UK, I'm not just a fancy-pants). My guess: the warning to "never microwave" is more a defense against a lawsuit. Basic thermodynamics otherwise.

A good electric kettle helps out here as well - I'll often start half of my water on the stove over high heat and the other half in a kettle (significantly faster). BTW, that's one of the painful things of having moved back to the US after being in Europe - 220 V on a kettle == boiling water in seconds.

That's a good idea - I'll give it a try. Your point about the sauce bringing back flavor makes sense. Of course that'll add a pot to clean but that's a low price to pay. Thanks for the suggestion.

Well, I wouldn't recommend heating any empty nonstick pan to high heat, that's for sure. I've got a 12" T-Fal, and they recommend heating over medium temperatures. As for the PFOA stuff: http://www.t-falusa.com/Tefal+magazine… Of course you could just as easily use a cast-iron pan if you're concerned. And I've…

I completely agree that stir-fried veggies shouldn't be soft - they should stay crisp - but they should brown up fairly well in order to really bring out their flavors. They key here is definitely heat, as mentioned, but also make sure that your veggies are dry when you put them in the pan (as much as possible) so…

Big fan of these posts, btw. Thanks.

I can't remember what the exact times are, but the way salt works is that it first draws out liquid and then that carries the salt back into the meat. The thing is that it takes a while for that process to happen - dry bringing a roast or a turkey is an overnight kind of thing for example. So I'd just salt right…

I wouldn't worry: the new ones have about 50 different ways of releasing pressure without blowing up these days. I love mine - I don't make a stock without it. Check out hippressurecooking.com for more reassurance.

The Cook's Illustrated "The Science of Good Cooking" is another book I'd highly recommend and for the same reason as "The Professional Chef". And definitely Heat (along with absolutely everything else Bill Buford has written).

Only one thing I'd add to the fillet response: make sure you dry off the exterior of the steaks as much as possible before adding the salt/pepper. Any moisture on there will have to boil off before the sear (Maillard reaction) can happen, and while that's boiling away the temperature of the pan surface will also…

Burning it will just make all of the BBQ sauce that's stuck in there caramelize.

Not any meat - just poultry. And we're talking about a marinade here, not a brine where you are letting salt do its thing and there's a lot more going on (hence more time). A marinade will let you get some flavors incorporated into the meat and 30-60 is plenty to do that. If you want a big hit of lemon/lime you…

You need oil as well - use more olive oil than lemon juice. When marinating chicken you should only ever do so for 30-60 minutes. Any more than that and the flesh will start going mushy on you.

Or you can listen to this guy instead ;) http://deadspin.com/5989663/how-to…

Flavor guy: the advice on thinking of basic flavors is exactly right. Figure out what's missing, or what's overpowering, and adjust from there. Acid is almost always too low as suggested, but the other big one is that a lot of people are afraid of salt - meat definitely needs salt and not 5 grains worth. A small…

Chicago guy: both of the buildings I lived in when I was in the South Loop allowed propane but not charcoal. I'd confirm that propane thing - I bet it's allowed. If it isn't take it indoors. Frankly, while I love a steak on the grill you're better off doing it indoors on cast iron as suggested. Some tips: put…