I'm always up for experimenting in the kitchen, and one of techniques that interests me most is Sous-vide, a cooking method in which ingredients are placed in a plastic bag and cooked in water at controlled temperatures. Recently, Wired Magazine published a short article about it that has only furthered my intrigue. The article features former Microsoft Chief Technical Officer Nathan Myhrvold, who has become the Sous-vide expert within the online culinary community eGullet. Myhrvold gives some tips for Sous-vide cooking, and hints that he may release a book about it "someday." The article inspired me to seek out other Sous-vide resources on the web. I found this Sous-vide blog, and this thread on Cooks Illustrated. If anyone has any experience or tips for cooking this way, please please share!
I mentioned a few days ago the plan by UK supermarket Tescos to 
The UK's top supermarket Tesco has announced that they are to introduce bio-degradable carrier bags. It also aims to cut the number of plastic bags given to customers by nearly a billion each year. 
May is National BBQ Month and National Hamburger Month
Cupcakes, not for dessert (unless beef is your idea of a treat)
Because eating French Fries in the car is so tough
