Serious Eats - seriouseats.com

I just ate there for the first time this past weekend for a party. The meal was fantastic.

As a kitchen gear obsessive I must say this list is fantastic. I love my unicorn magnum plus, splash-proof thermapen, benriner (and kevlar glove, of course), immersion blender, old wagner cast iron skillet and microplane. I really have a bad kitchen gear habit.

For a timer I like my Thermoworks extra big and loud waterproof digital timer: http://www.thermoworks.com/products/timers/extra_big_loud_timer.html

I am a big fan of thermometers in the kitchen. I've got my thermapen, an IR thermometer for reading temps off of pans and my pizza stone, fridge and freezer thermometers, a stay-in-oven thermometer, and a probe thermometer for monitoring roasts. Obsessive, but... there's really no good reason. I'm just obsessive :P

Scups is awesome. It's fun to take people there to see them be like "where the heck are we going?!" once you get to the harbor. Definitely one of Boston's best spots.

Who knew boiling water was so cool? I'm going to go make some right now!

So easy and so good. I make these fairly often in my cast iron skillet. Instead of flipping, I do a bit on the stove top, and then throw it under the broiler to finish. Sometimes I put fried slices of SPAM layered into the potatoes to add some delicious porkiness.

Sriracha
Tapatio (my favorite all-purpose hot sauce)
Sunchang gochujang
Pickled jalapenos
SPAM Hot & Spicy (better than you think)

CI Best Drop Biscuits

That wikipedia article used to have a MUCH larger list of names, and the time I last saw it I added the most common term I heard used for these:

Bull's Eyes

From their commentary piece on "The Perfect Burger":

"Bacon - A burger must. It should be crispy, not too thick but not too thin, and should add a slight smoky flavor without becoming the main attraction. There should also be enough of it. One slice is not enough."

Bacon is very near and dear to my heart, but certainly not a "must" on a burger! I simply don't understand... I prefer a reviewer to order a burger sans-bacon (unless it's a key component of the chef's creation that he or she doesn't truly consider optional) so as not to throw off their taste buds.

Also, it should be of note that they do have some (strong) opinions on condiments in that article, and it seems apparent they too appreciate a synergy of ingredients, and not just a slab of meat as some above comments say. However, it seems obvious the rift occurring between their club and the AHT commentariat is due to different stylistic preferences.

Porterhouse is my favorite, but I am not known to turn down steak regardless of cut. If it's beef, I'm going to eat it.