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Hot pepper flakes, or some Frank's Red Hot. The crust I like to dunk in Ranch dressing, despite the fact that I hate Ranch on anything else.

I'm torn between banh mi (grilled pork, with plenty of spicy spread, pickled vegetables, hot peppers, and cilantro) and a California-style everything sandwich: Toasted multi-grain bread, sprouts, sliced avocado, sliced tomato, finely shredded carrots, butter lettuce, garlic aioli, and a dash of cholula.

When I was little my favorite was definitely a fried-egg - over medium - on toast, with plenty of ketchup.

I'm with Robyn - what on earth is a party store?!

Chopped roasted pork and barbecue sauce on toasted whole wheat rolls. Probably a green salad on the side, but maybe green beans.

ps - Heinz Chili Sauce is kind of like a thinner version of ketchup. Tomato paste/puree could be substituted.

I agree on the gargling with warm saltwater! Never fails. It might be best to avoid getting in the habit of gargling with hydrogen peroxide (or using it regularly for things like teeth-whitening), as you can end up with a condition called Hairy Tongue. It is just as gross as it sounds...

Raised in CT, but I live in Massachusetts now, and I've STILL never had a fluffernutter sandwich. I love peanut butter sandwiches (and, occasionally, pb&j), but fluff really doesn't appeal to me. It just looks so sticky and overly sweet. Maybe it's because I hate marshmallows?

Making a quesadilla with carnitas, pickled jalapenos, and a mix of shredded cheese and spices (cumin, oregano, garlic powder, cayenne).

@cybercita - That sounds fast and seriously delicious. I'll have to look for the frozen artichoke hearts at my neighborhood TJ's.

Puff pastry chicken pot pie. Par-cook all the veggies, whip up a bechamel, add some herbs and seasonings, and then throw in the oven. Because you have a sauce covering everything, and the puff pastry cooks quickly, you don't really need to worry about the chicken getting too dried out.

@christel - I know, I saw the price and I couldn't resist - $12 for so much meat! I also had to snap it up, because for some reason this cut is really hard to find in my area.

Wow, great suggestions! Thanks! I think I'm going to go with simon's suggestion and cure it in the fridge from Friday night to Saturday morning, and then cook it all day Saturday. It'll be a nice break from all the studying I'm planning to get done that day.

My only question is this: In the second step (of simon's instructions), does the roast go directly on top of the aromatics? Or is it placed on a rack above the aromatics?

I'm surprised that so many people dislike injera. I love injera - it's definitely one of the best parts of Ethiopian cuisine. I love the fluffy texture, the very slightly sour taste (I like sourdough bread, too, so maybe that helps), and how pliable it is - perfect for using to pick up meats and vegetables!