Serious Eats - seriouseats.com

It's actually a really good replacement for bacon in a BLT, especially if you swap out the regular bread for a toasted english muffin. Add some boston lettuce, good tomatoes (or campari tomatoes if it isn't summer), a dollop of mayo, and a little fresh pepper. I swear I'd rather have a TLT than a BLT any day of the week.

It has to be sliced about half as thick as what's seen in the pictures so it gets crispy enough. Too thick, and the fattiness/aggressive flavor become kind of overpowering.

A somewhat reluctant Yea.

Sometimes I do the completely unthinkable and attach a soft flour tortilla to a hard taco shell via melted cheese as glue. It takes care of the falling apart problem pretty handily.

The downside to this, is that I have to purchase hard taco shells, and flour tortillas at the market which embarrasses the heck out of me. Yes, sometimes I refuse to purchase things out of pure shame. More often than not we make tortillas fresh because they're super easy, but sometimes nostalgia gets the better of me and I need to have lame American style tacos with incredibly irritating hard shells.

We did this just a couple of nights ago, it was really good, although buying ground beef from a supermarket was kind of scary. It's been a really long time since we've done that.

Doesn't Bloomfield put serve the lamb burger at the Breslin with cumin mayo? Are we to believe the mayo is just for the chips then, or is lamb completely different? (I sneak 20% lamb or so into my burgers whenever I can for a little extra minerally gamey goodness.)

When I make burgers for anyone, they get mayo, because that's how my burgers are made.

To counter that, I've had a Bodium French press that has lasted me nearly six years at this point.

It's glass, you have to be careful with glass.

Oh hey guys I didn't notice you there! I think you forgot to hire me, just FYI.

Agreeing with @nique jim here.

This Wayne guy seems like a grumpy bugger, and must be a joy at parties where meat patty sandwiches are served.

I made a CHEESEBURGER last night, with fresh ground meat (short ribs and SIRLOIN) pan fried in clarified butter, sauteed mushrooms with a little thyme, and gruyere. It was incredible, and it was totally a cheeseburger.

It was a cheeseburger simply because it was a hamburger (ground beef patty, on some kind of bread) with cheese.

We were on vacation in that general area a few years ago for a week, and ended up going an hour or so out of our way to Red's two or three times (thanks to the review at hollyeats.com)

Red's has ruined me for other lobster rolls.