Serious Eats - seriouseats.com

A beef tongue on those marrow bones? Then the bones?

Dry rubs have never failed me yet. The onion flakes are new to me with this one.

I agree with comments with regard to Red's. I did a 'sidetrip' to there
after doing other parts of Maine. Don't do a sidetrip! And absolutely don't get their fried clams. As far as Abbott's, don't do a sidetrip to there either. Lobster roll? I'll keep making my own.................

Difficult to compete(?) with the many previous comments but right now it's my fillets of striped bass waiting for a number of cooking executions that I'll be performing on them.

Two thousand square feet of garden area. The list is almost endless with replacement gardening but some highlights are heirlooms toms, pots, peppers, okra, cole crops (spring and fall), leeks, greens thruout the season and herbs everywhere. I'm zone 6 and it works.

An old recipe. Slightly modified if necessary. No frills. Otherwise known as comfort food.

I eat those things my SO won't even look at. Sardine sandwiches, smoked mussels (canned), kippers..............well, you get the point.

Thinly sliced ham on an asiago bagel.

Flank for me!

Package to mouth! Then whatever the recipe calls for.

Quiche or strata.

Smoked shoulder every time I eat it.

Breasts sauteed in butter.