Serious Eats - seriouseats.com

From the front page:

"we're just marinating a bit longer, but tastespotting will be back shortly..."

WAIT! DONT WORRY! I just went on to the tastespotting website and it says that the site will be back up and running shortly!!! I am sooooo happy now!!!!

@fotocusine: thanks for the input... though right now I'm not thinking I'll ever make mine that similar to tastespotting. I wouldn't be able to keep up with it! And I plan on rejected photos that I don't like, too, and maybe getting some dialouge going about what makes a good photo.

About the resizing, I'm going to nix it. Yesterday I thought I'd make all the photos as near to 500 px wide so it looks uniform and clean, but I check the site on a PC today and it looked crappy.

I do like food gawker a lot for its tastespottingness. Great job, Chuck!

Didn't they eat something on "Sopranos" called Lincoln Logs made out of hot dogs and cream cheese? I never actually ate them.

When I lived back in Brasil, I used to get hot dogs - hot dog in a roll, a layer of peas and onions in tomato sauce, mayonnaise, ketchup, and then a layer of mashed potatoes on top, covered with grated Parmesan cheese. For some reason I used to always eat them with a Fanta grape soda.

Those all sound great! How about a Cobb Dogg with bacon, blue cheese, egg, and avocado?

Thank you, PerkyMac. I may try the smoked paprika myself. I don't know if I can find it where I live but maybe on my next trip to Dallas.....

Hello, this is my first time to post a comment on "serious eats" ,although I did post on the old food board on this website several years ago. I am surprised at all the negative comments on Liquid Smoke. It ain't chocolate but I have used it on brisket cooked in the oven and liked the flavor it imparted to the meat. My husband also has a great and simple recipe for pork chops that uses Liquid Smoke. Just sprinkle seasoned salt, pepper, Worchestershire sauce and Liquid Smoke on the pork chops and bake in the oven on a baking sheet (with raised sides, of course) until almost done. Turn pork chops over and bake until done. You can put them under the broiler for a minute if they need a little more browning. I think they are really good and easy. I am imagine real grilling outside is worse on the DNA than Liquid Smoke. I love the Food Network, love cookbooks and love to cook and am always looking for new recipes to try so I am happy to be here.

I totally agree with 2qrs -- I don't think anyone argues that liquid smoke is inferior to the real thing. But when I get home from work and I'm making a quick barbeque sauce to throw on some meat, I put a couple of drops of liquid smoke and it does make a difference. Doesn't mean I wouldn't prefer the real thing!

I love that idea for the terracotta flowerpot smoker! Alton Brown rocks.