Serious Eats - seriouseats.com

Kenji, this is one of my favorite tutorials yet. That slideshow has my mouth watering - I know what my weekend cooking project is going to be!

Also, are you going to go over how to roll temaki? Because that would seriously awesome. My temaki never really stay together like they should.

@LexieLo, I think they're the pan-fried fish tacos with white sauce listed in the "Tacos" section of the post.

The only jarred stuff that I think is actually any good is the Frontera (Rick Bayless) line of salsas - the chipotle one is out of this world. Still, it's super simple and quick to make homemade salsa.

Pork doesn't have to be cooked until it's grey and dry! It can be consumed while still a bit pink.

I have nothing to add, except to say that I'm horrified at how nasty this thread is.

@ Gator Pam - Any chance you could post your entire Maztah Ball recipe? It sounds delicious and I've never tried making them by separating the eggs!

In Boston:

Neptune Oyster, for upscale, incredibly fresh seafood. Their raw bar is out of this world.
Mike & Patty's, for breakfast and sandwiches. Small and welcoming, with creative use of local ingredients.
UBurger, for the make-your-own burgers (they have vegetarian burgers and chicken). The meat is ground in-house, the french fries are fresh every day and the array of potential toppings is unrivaled.
Xinh Xinh in Chinatown for pho.
Flour - either of the locations - for amazing pastries. They also serve gourmet sandwiches and soups.
Modern Pastry in the North End for cannoli and cappucinos.
Toro for the BEST tapas I've had outside of Spain. The mussels with chorizo are to die for, as is just about everything else on the menu. Their cocktails are also stellar.

My mom would never let me have Spaghetti-Os when I was little, so, of course, I thought of them as terribly exotic. I became obsessed with trying them. One day I was over a friend's house after school and, wonder of wonders, her mom decided to serve us Spaghetti-Os as a snack! I was so excited...until I tasted them. The verdict: mushy, bland and faintly metallic-tasting. I've never had them again.

Oops, that was meant to read "come off".

My favorite is Sriracha mixed with mayo and put on just about any sandwich. It's also great on/in sushi.

Tequila, because I've gotten epically sick off of it. And ramen, because I associate it with having the stomach flu (I used to eat it while recovering).

Homemade tortilla espanola and gazpacho in El Hoyo de Pinares, Spain.