Serious Eats - seriouseats.com

and..........all of her regular cookware as well as casserole/baking dishes are for sale @ Ollie's..........how low can you go? I guess not too many people are falling for the junk FN sells. What's with these people so much greed the a tv show isn't enough?

We tryed grilled pizza on the gasser this weekend. Prepared a simple dough with 3 c. flour, 1 c. water, 1 tsp. yest, salt and a couple of Tbsp. olive oil. One rising, then divided into 4 balls and refridgerated for about 6 hours. Brought to room temp before grilling.

Set grill on high one side and other off. Pressed out dough on parchment strips. Oiled top well, then flipped over onto cool side. Dragged over to hot side with tongs. Cooked up beautifully. Topped and place bakc on grill. Started on hot side until dough was done, then moved over to cool side to finishing melting cheese.

Yum Yum

We have a gas grill with 3 horizontal burners. We also use an inexpensive square kiln shelf (purchased from a pottery supply company for 25% of what you'd pay for a pizza stone that's made from the same stuff). We use a lower, indirect fire and put a generous handful of corn meal under the pizza. We also tend to use pre-formed corn meal crusts for our pizzas. However, we cook/roast a huge variety of breads, meats, veggies, etc. on the grill...often using the stone to spread the heat. Especially during the summer, this helps with keeping the house cooler and the a/c bills lower.

when i go visit my friends in europe, i'm always offering to do the grocery shopping. it's my favorite activity!

everytime i travel, the first thing i do after dropping off my luggage at the hotel is going to the nearest convenience store or supermarket and buy a bagful of local snacks and confectioneries.

i miss japan and their conbinis. very much.

Wherever I travel, even to other states, I go to grocery stores. I find it fascinating. Obviously, I buy stuff, usually local brands or local specialties.

I also go to farmers markets when I travel. i.e. in Paris, France or other states.

I like a BLTC (medium cheddar 1/8" slice) this is one sandwich I prefer with no excess not too much of any part, but I agree that tomato has to be top-notch. This doesn't sound like me must be because I'm stuffed from a breakfast sandwhich (bacon, egg, cheeze with butter and mayo on a toasted crossiant and I must have eaten an lb of bacon while cooking it!)

@hobcat That's completely adorable.

oh, crabcake blt, fried green tomato blt, fakinbacon blt--nah, best ever blt, hands down is the following: any variety of my husband's home grown tomatoes, my homemade sourdough bread, his fresh homemade garlic mayo, my homegrown baby romaine, and last but not least, some of our friend Robbie's home cured slab bacon. wow. i think the love has a LOT to do with it cause i remember a phenomenal blt made by my mom back in the late '50's or very early '60's that was Pepperidge Farm white bread, some grocery store brand of bacon, Blue Plate mayo, iceberg lettuce and a backyard grown tomato... as good as or better than any madeleine, any day.

I have to add avocado and I prefer my bread, super fresh and not toasted. Also, the bacon must be center cut, preferably from Trader Joe's. A smidge of mayo, tomato and goood old iceberg and I'm good to go. Yum, that sounds good for dinner tonight.

The sub place in town does a great BLT wrap:

-flour tortilla
-mayo
-iceberg lettuce
-tomato
-about a half pound of crispy, hot bacon

That might be dinner tonight...

@ag I'm sorry that wasnt clear i meant light coating of mayo on the sandwich, I wouldnt use or make "lite" full fat but just less.

I have to try the avocado idea, but my absolute favorite is this:
Hearty whole wheat or multi-grain bread
Not too crisp, thick bacon
a few big pieces of iceberg lettuce
ripe tomatoes
peanut butter
yes... you read that right. Peanut butter. The crunchier the better!