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Good Morning Sunshine Bars

@Ina - I tried making peanut butter cookies with Speculoos spread.....utter failure. Texture of the spread is totally different when hot.

The Food Lab: How to Make a Chick-Fil-A Sandwich at Home

For some reason never considered brining in pickle juice. I will have to try really hard not to consider brining a turkey in pickle juice this Thanksgiving. I know regular turkey brine could sort of be a pickle brine anyways, but I have some trashy ideas of a 15 pounder brined in leftover Claussen juice.

AHT Giveaway: VIP Tickets to the Sacramento Burger Battle

Bun quality. Obviously good quality meat and toppings are important, but if you can't get through the bun to the rest of the goodness, then what's the point? Nor should the bun just disappear when you bite into it. (I really will be a very biased judge in this battle....The Eatery makes FANTASTIC buns!)

Mallomar Pie

Why the egg whites in the marshmallow?

Gadgets: The Stem Gem

Love using this thing. And that perfect little hole makes a good resting place for some chocolate chips or nutella.

Hangover Helper: Huitlacoche Huarache from La Condesa in Napa, CA

Fantastic margaritas. And I loved the crab huarache. But the hitlacoche version had WAAAY too much truffle oil drizzled on it. Not a fan. Good in theory, though.

Fast Food: Wendy's New Spicy Guacamole Chicken Club Is Excellent

I've had both this and the Guacamole Bacon Cheeseburger, and never have I had light guac. Mostly the guac oozes out all over the place and ends up in my lap or on the wrapper. Still very good.

Fast Food Onion Ring Roundup: Burger King vs. Hardee's vs. Jack in the Box vs. Sonic

I always have such high hopes for Sonic, since they are the only place I can get tater tots on a regular basis. However, the one closest to us closed, and the next closest sounds like they have the same cooks as yours. Both the onion rings and tots are ALWAYS too greasy and usually only lukewarm. So I think I'll agree with the above that it very much depends on which Sonic you go to.

That being said, I usually only eat onion rings when I'm craving greasy fast food, and at that point, any of them would be great. :)

Win Pop Chart Lab's "Pie Charts (A Baker's Dozen)" Poster

Does quiche count? If so, caramelized onion. If not, apple, crostata-style.

Easter Basket 2012: Why Do So Many Jelly Beans Suck?

ALL of the Starburst jelly beans are my favorite, especially the Fave-Reds bag (which is all reds and pinks) and the sour ones. Lemonheads jelly beans are good too. Sweet Tart jelly beans are randomly sweet or tart, and I don't like playing Russian roulette with my tastebuds. Did I maybe buy one of each of 5 varieties of Starburst jelly beans this year? I'll never tell. :)

Good recipes for someone with no sense of taste (literally)

Don't know if this will help, but I'd maybe recommend things that you "feel" more than taste. Spicy (though you said this wasn't working), sour and vinegary, or minty. The curry/thai/spicy Mexican suggestions seem like they'd work the best.

Good luck! I've only had dulled taste due to illness, but never lost it completely! :(

Cook the Book: 'Bi-Rite Market's Eat Good Food'

Whole Foods is the only place in our area that has a reliably varied produce section. Only place I can find lemongrass, baby beets or dino kale.

Book Giveaway: Pat the Foodie

Harold and the Purple Crayon. :)

We Try Every Winter Flavor from Jeni's Splendid Ice Creams

No Influenza Sorbet? Perfect winter flavor.

What about cast alluminum?

Clean it like you would a non-stick pan, since that's basically what it is. No metal utensils, no scratchy sponges, no high heat.

Bake the Book: 'Jeni's Splendid Ice Creams at Home'

Blackberry Cab sorbet. One of the best things I've ever put in my mouth.

This Week at Serious Eats World Headquarters

One of the best things about Napa is homemade Mexican food in the vineyard. :) Oh, carne asada, how I miss you!

Cook the Book: Deconstructed Club Sandwich Salad 

Got really excited for the lemon-chive dressing mentioned in the description........and was disappointed to see a lemon-mustard dressing in the recipe.

Coffee Techniques: Finding the Right Grind

I've been following the instructions to make Japanese-style iced coffee by brewing higher strength coffee over ice in my Chemex. Since I'm using less water, should my timing still be 3-4 minutes? Or should I cut it down to 2 minutes? I am using 8 oz water, 8 oz ice, 1 oz coffee, and following the recipe here

Pork broth?

Serious Entertaining: Spain...On The Roof Again

Our Trader Joe's just started carrying Idiazabal. I think it's their featured cheese right now.

Drinking the Bottom Shelf: Bud Light Lime

Do they still make the Michelob Ultra flavors? We used to tease my cousin because he loved the Tuscan orange something. I think all three flavors were probably much worse than Bud Lime.

Weekend Giveaway: 'My Father's Daughter'

Neil Patrick Harris.

Cook the Book: 'River Cottage Every Day'

Sandwiches. In any form. Or any flavor.

What's your favorite sandwich?

@piglet I'll second you on that tomato-white bread sandwich. But you're right, it has to be cheapo white bread. :)

Hands down, it's roast beef, cheddar, lettuce, tomato, pickle, chipotle mayo on a soft roll, either Dutch crunch or soft french.

Ok, or bahn mi. Even the bad ones. ;)

Thomas Keller's New Lunch Space

Ad Hoc, Thomas Keller's casual American, set menu dinner spot, is under construction this summer to add seats to their dining room. I don't know if they are trying to make up for the noise or if they are just trying something new, but they've opened a little lunch spot in their backyard.

Addendum is open for lunch Thurs-Sun until around October. Lunch is to-go and starts at 11 and goes until 2, or until they run out of food. Luckily, you can call and order ahead. For $16.50, you get your choice of The Famous Fried Chicken or Wagyu beef brisket, but both come with the same two sides. On opening day, it was sweet corn succotash with red peppers and fresh chickpeas, and potato salad.

No joke, really the best fried chicken I've ever had. Breading shatters when you bite in to it, and is followed by very moist meat, no doubt from the brining. You order out of the little shack, and though it's to-go, they have a pretty little garden space to eat in if you don't want to take it with you. Even though there is no official service, hosts still seemed to roam around and check on you, which I thought was nice. It is especially nice to be able to sample the fried chicken genius on a college student budget.

Highly recommended if you happen to be in Yountville for a weekend.

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