So, you work for ESPN?

But can we get a freakin' recipe for chrissakes?

Do you say "I'm a TOTAL foodie"? If not, you may be safe, but tread lightly!

No, that's exactly my point, you are a de facto "foodie" but you don't call yourself one. I cook a lot, but I also really like going out to dinner, and even gasp have enjoyed runway food on a few special occasions (Komi in DC was fantastic). You do not suck!

Anyone who self-identifies themselves as a foodie sucks, and is probably not, at least technically, a foodie i.e. someone genuinely interested in food, and learning about it and how to actually cook it.

That's not really correct. Sure some (most?) episodes feature a crazy high end meal, but the episodes still feature an emphasis on local cuisine and street food.

You guys letting Rovell guest post again?

If going with dried thyme/chili flakes, other stuff, put them in 30 seconds before the flour to get the most flavor.

I'd hope you're not confused, seeing as you're representing Nantucket...

Straight muenster homie, they can be saved!

As heretical as it may sound, I've had great success with Alton Brown's steam/rest/bake method. It results in a satisfyingly crispy wing. Don't be afraid to toss a little minced garlic in your wing sauce.

Indeed, all you have to do is saute some minced shallot and maybe garlic in olive oil, then simmer in your choice of vinegar and maybe some peppercorns (sherry, balsamic, white wine, and so on...). Let cool, then chill and voila, mignonette!

If you happen to have some truffle salt sitting around, it's a nice addition.

Well I guess "Yankees" is just part of the "not on the Red Sox" thing. Can we get their opinion on the Strom Thurmond defection of 1964?

Did any Red Sox fans actually expect to see Ellsbury back next year? I sure didn't. But yeah, I guess spell check should be provided with the pink hats.

I find that searing in a cast iron skillet and tossing it then in an oven (heated preferably) works rather nicely.

Off the specific topic, but fish sauce also adds to a chicken noodle soup nicely

Use good bread and shredded cheese of your choice. Cook over mediumish heat in lotsa butter (with the lid on) till browned, remove sandwiches, add more butter and repeat on the other side. Voila! A sprinkle of salt and fresh ground pepper on the inside is nice too.

Can you short sell a player's stock? As you mention, he's a 27 year old RB, which doesn't seem to leave a lot of room for growth in future salary etc. Is there an option exchange?

Shallots also are basic ingredients in many lovely things such as red wine reductions, demi glaze, mignonette, beurre blanc, and tears. So, so many tears.