That's not a defense in Canada. She's Canadian. When suing someone for defamation in Canada, you do not have to prove it's not true.

Is it likely, though? LegalBelles, feel free to school me but: if she changed the name, how would he really have a case? After all, he'd be the one who came forward to say "it's me, I did this" and then he's really defaming himself, isn't he?

Obviously we'll never know the whole story behind this, but if what we've just read here is true, the issue of privacy cited by Lulu actually wasn't an issue before "Jason" lodged his complaint. I'm no lawyer, but it's my understanding that defamation is an empty accusation unless you are willing to come forward and…

One of the luckiest things in my life is that I happened to have siblings. It becomes so easy to believe the abuser (especially when you're very young), and to let them believe that you're the crazy/wrong/bad one in the situation, and having other people around to verify that you're not, or simply grant numbers where…

Been there. What's funny is when they add some ground beef or turkey to a bottle or can of sauce and think that makes it homemade.

Look, buddy. Read some other Foodspins, willya? There's not a corner of the cookingverse whose residents I haven't called idiots.

You know what other magical fucking device can do that, but without the need for a huge steel box or egg in your backyard? A fucking oven.

I love how you think I'm an elitist for telling people they don't need a huge, expensive piece of specialized cooking equipment. That is goddamn hilarious.

I'm not saying don't use salt. I'm saying that if you are unaware that the wine is loaded with salt and you dump it in your recipe, you will be much more likely to over-salt your food. I'm advising that you add the salt you want and try to avoid adding unintentional salt.

I had never eaten brussel sprouts until recently. I used a little olive oil and salt, put that shit in the oven, and they were delicious. Outside was just a little bit crispy, the inside was juicy, perfect amount of salt and oil, it was a great experience for me.

Hmm. Perhaps what you should also do is identify what in particular drives your revulsion to particular foods, be it specific notes in the taste, or types of textures. Shellfish often has a certain texture profile as well as a taste profile; same with mushrooms. (Incidentally, mushrooms as an entire class? There's…

For the finicky eater:

A lot of aversion to food is caused by negative opinions we formed in the early stages of eating. If our parents didn't know how to prepare the food properly (this happens with brussell sprouts) or we just had it when we were feeling hinky, then our body is ready to chuck it out at the first…

You're entitled to that, I suppose, but, don't you think that's kind of narrow and ridiculous? (No offense.) Dude's got a professional chef cooking dinner for him, and you're saying you'd turn your nose up at it because you really can't go one whole friggin' evening without some meat? That strikes me, to be frank,…

Incorrect.

I can't even get her to taste it. You know, the whole "Don't you want a bite?" "No, and I can't believe you're even asking after I've told you countless times!!" thing.

Please do read the linked post about Alfredo. Parmesan, son. The only thing Alfredo sauce absolutely must include is Parmesan.

alfredo: melt a stick of butter. add a cup of heavy cream and stir until mostly combined with butter. add a handful of mozzarella cheese and stir. add a blend of spices (I use garlic powder and italian seasoning). simmer until thickened.

I like it, except nix the canned veggies and replace 'em with frozen, at least.