Serious Eats - seriouseats.com

The roast beef at Manny's Deli in Chicago. I get it extra rare on an onion roll that is SOAKED in roast beef juice. The potato pancake and pickle on the side aren't too shabby either.

The sandwich you make on Thanksgiving after all your guests have left is my all time fav and probably even more so because it's a special once a year thing. You know, it's that sloppy dagwood of a thing piled preciptously with turkey (reheated in a frying pan with a little oil so it's a little bit golden) mashed potatoes, green bean casserole, sweet potatoes, stuffing, and cranberry sauce held together by an entirely too small parkerhouse roll.

By the way, when you get the Junglee sandwich at Dimple's Bombay off the NJ Turnpike, keep in mind that it is HUGE! We ordered one each, and all 4 of us had to bring the second halves with us the rest of the way home. It was pretty good cold when we arrived--but even better hot in the restaurant. It takes a few minutes waiting for the order, but the Junglee is a wonderful, delicious reason to make a stop while driving.

My mother's family grew up in India, so alongside the Chinese dishes filled with chiles, we had explosively hot vindaloo curries that made me sweat in my chair. I like spicy food and have a great tolerance as a result, but unlike my family I don't go out of my way to put chili sauce on everything.

I have always naturally been inclined to eat spicy foods. I grew up on Chinese food, and some dishes were pretty spicy. When I was a kid, we always had a bottle a Sriracha sauce in the fridge, and I always ate it in my noodle soup. Sometimes I put too much, and it would become unbearably spicy that I couldn't finish it. However, I usually wasn't afraid of the heat.
For some reason, we stopped buying Sriracha sauce, probably because we never finished a bottle. Until about a year ago when I 'rediscovered' it. Now I am in the habit of putting it on everything, and I can finish a bottle at an alarming rate. I love spicy food more than ever.

My mum told me: 'You can't call yourself Malay if you can't stand the heat of chilies.'

My grandfather introduced me to spicy food. He loved his pickled chili peppers. He ate them with congee for breakfast every morning. It's a pretty common breakfast item growing up in Hong Kong. As I shared the same passion about eating as my grandfather, I always wanted to eat whatever he was eating. So as young as I can remember, I ate these chili peppers and remembered the spiciness of it really took me by surprise. However, I really liked what I was tasting, it was almost a challenge to see how many I could eat. I quickly developed a tolerance to spicy food and have always been a huge fan.

depends on the mood, my top three are

black russian bagel untoasted with butter
everything bagel toasted with cream cheese and tomato
sesame bagel toasted with peanut butter.

I can never resist a good burger - like the one at 25 degrees in Hollywood, which was reviewed quite nicely by Damon Gambuto on this very site.

But, my all-time favorite sandwich is my own customization of the Reuben featuring both pastrami and corned beef, like the one at Junior's Delicatessen in West Los Angeles, which I recently posted on my blog.

either lox red onion and cream cheese
tuna fish
vegetable or scallion cream cheese
butter and cream cheese mixed together...

I've always loved spicy food but 17 years in the Caribbean have turned the love into something of an addiction. My daughter, now 11, was raised on scotch bonnets - no need for any kind of slow indoctrination. It's just what we eat at home.

So many votes for Primanti Bros but no love for Uncle Sams? Their melty cheese sub gets my vote any day!

I joined the Army at a young age, and spending weeks at a time in the "field" required me to eat M.R.E.s or Meals Ready to Eat. If you aren't familiar with M.R.E.s, don't feel bad, you're not missing much. These pouches are full of all kinds of barely edible goodies, but the joy is the fact that with each meal comes a small bottle of Tabasco, travel size, if you will. Since my days in the "field" I have become addicted to spice. Back then it was a neccesity to mask or should I be polite and say enhance the flavor of the food, now it's just a neccesity. One other little point, I have sampled every available Tabasco, red, green, chipotle, habanero, and finished several bottles of each, that little travel sized friend of mine was by far the hottest Tabasco you can find. Maybe they just knew we needed it and I still do today.