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@ Kenji

I find this post highly offensive to the third-leg-enabled peoples of the world.

(And truly, if you are calling this one of the best things you've ever made, I'm going to have to try it... after robbing a bank to pay for the sous vide machine I've been valiantly resisting buying!)

Too many to choose from as others have said, but I'll mention "Grilled Cilantro Chicken with Pickled Tomato and Avocado Salsa," posted by Ms. Russock, from the Sunset Cookbook.

(Not to dis Kenji and all the others. Many, many favorites!)

Serving prosciutto? On an Italian hoagie!

@ Kenji

Thanks for your replies, as always. So here's another question for you:

You say to bring the pig to at least 160F, and then blast it at 500F for another half hour, and then of course rest it for a half hour. Wasn't there one of your discussions based around an article of yours recently that called for a much lower temp for pork, due to the fact that a long resting time would accomplish killing bacteria etc? Or am I mixing up my meats? And if I am right, why the difference here?

My favorite barbeque joint is pork shoulder.

Gotta agree with many commenters: The American Flavor is the great diversity of cuisines we have available. God bless America!

Nice gift package for sure, but... Where's the lard?!

My fondest pork memory is Ned Beatty. Ooooooooooooeeeeeeeeeeee!

I say "thumbs up" to Wendy's chili. Far be it from me to give it the finger.

(Copied from an email I just sent to my sister)

When I found this, I knew it was a summery-type dish... but I knew it was going to be soooo good. So I made it tonight for the first time (in freezing cold weather) for Mom, Richard and the fambly. WOW, is all I can say. Made it almost to the exact specs. Everyone almost died, it was so good! Including me, my worst critic. But the credit really goes to the creators of this in the first place.

If you want some hints, call me. The only one that I would definitely recommend, which I got from one of the comments, is to sub 1 TBS fish sauce for 1 TBS of the soy sauce. (And btw, I use the real Japanese Kikkoman soy sauce, not the crap from Wisconsin.)

This doesn't give you that usual bloated after-Thanksgiving dinner feeling. Good recipe!

To some of the commenters above:

I was mostly having a laugh when I brought up the "special order" issue. But if you want to get all serious, why not carry it to its end:

(Oh, and I forgot to mention: When you place your special order, it's likely to a minimum-wage cashier who was just hired yesterday with minimal training, who will, after fumbling with the keys for 3 minutes will have to call a manager over in order to place the darn special order. You know it's true.)

Why can't you order a gluten-free bun, and demand they bake one for you? How about a McRib without sauce (I believe the patties come in sauce from the factory)? The list could go on and on...

I'm not going to argue anymore about this. It was meant in fun, with just a touch of peevishness thrown in. Let's celebtrate the glories of the great McRib! ;-)

Yo, FlavorFlav:

You obviously have never worked in a high-volume restaurant. And what's psychotic is not taking the pickles off yourself, or just ordering something you actually like!

P.S. Try to tell a real restaurant chef to "make it your way." Many of them will chase you out of the place with a meat cleaver.