Serious Eats - seriouseats.com

My local bagel shop in Austin carries it and I bought a bottle to try a couple of weeks ago. However, it's still sitting in my refrigerator. I like a Topo Chico with my espresso, so I'm thinking I'll like this.

And I love the idea of a faux-affogato with it!

I am very fetch, and have also eaten at JCT. why on earth would anyone go there for a burger?

Growing up it was always Pepperidge Farm bag made into patties and cooked on a cookie sheet as well as a batch done in the bird. I'd only eat the patties.

Now that I'm older, I admit to having never made stuffing/dressing as someone else always seems to do it. My favorite is cornbread and I'm going to give it a shot this year, so send me some good recipes please!

I tried Lucky's for the first time the other day. They are, indeed, delicious. My only problem is the price. It's kind of insane for a sandwich of that size when I can get something close at Whole Foods across the street for less.

@MikeK I'm with you. There's no way I'm throwing that out. It's the first thing I eat when I pull a roast chicken from the oven. Chef's treat for sure!

That being said, I did Rhulman's on Monday night (been doing it for years, though the Keller version) and the rustic pan sauce. I wish we weren't using the leftovers tonight or I'd be going to get another bird and doing this tonight!

Oh well, there's always tomorrow...

I'm also a fan of the Keller recipe. We do it pretty close to once a week, using leftovers to make other stuff, like Chicken Pitas with feta and olives.

I have always done this with the Sausage McMuffin. Ordered without egg, and add the hashbrown on the sandwich. Yum.

I also do it with the Whataburger sausage and cheese biscuit. They have hashbrown sticks and 3 fit perfectly on the sandwich.

We got some burgers from Dai Due a couple of weeks ago that were venison, bacon and caramelized onion, all ground together to make 4 4oz. patties.

We had them with the Dai Due Fireman's 4 (a local beer) mustard, gruyere, arugula and a little mayo. While I wish we'd combined two patties to make two 1/2 pound burgers, they were still some of the best I've had.

I am so unbelievably sorry to hear about your best friend. Dumpling is an amazing dog. This recipe will be made for my dogs soon in honor of Dumpling. We'll call it Dumpling Dinner in honor of him.

Standards for my fridge are: super grainy mustard, yellow mustard, dijon mustard, Sambal Olek, Siracha, light soy sauce, dark (thicker) soy sauce, hoisin, black bean and garlic sauce, fish sauce, bread and butter chips, dill chips, dill relish, Better than Bullion Chicken and Beef, capers, kalmata olives, roasted red peppers, roasted tomatoes.

I made my own bacon a couple of years ago and then candied some of it and made bacon macaroons. Quite possibly one of the better cookies I've ever had if I do say so myself!

I'm so happy to see this on SE. This is not only my favorite food cart in Austin, but probably one of my top 5 places to eat (two of the others? Uchi and Uchiko) in Austin. The pork buns at East Side King are directly on par with Momofuku and they should be...Qui staged with Cheng. I wish this place were brick and mortar, or at least, open for lunch because I often crave it when it's not available to me...you know, like Chick-Fil-A on Sundays.

Mid-80s middle school I know I took home-ec and shop. I remember sewing pre-cut surfboards, but that's all I remember (I remember making coasters in shop). We moved to a different state when I was a sophmore in HS and all the other kids took driver's ed in the morning, but I had taken it at my old school so I took a class called "Microwave Magic". The only thing I remember from that class was making chocolate cupcakes with cream cheese icing from a box and can one Friday. In 11th grade, I took Adult Living which was balancing a checkbook, paying bills and budgeting. I only remember having to write a letter to myself that the teacher mailed to us 5 years later.