Serious Eats - seriouseats.com

This is similar to what I do for a pizza topping. To add some richer flavors, I deglaze in several batches, water, balsamic vinegar, and sometimes a little soy sauce. It really adds some unique flavors to the already delicious onions. I add this to a garlic buttered crust, with goat cheese and capers.

@hmgreen616 - I regularly visit my wife's family in Raleigh and have enjoyed several places in the area. This past weekend, we traveled to Wilmington and ate at Jackson's Big Oak after hearing some medicore-positive reviews. I got the chopped pork, which wasnt terrible, but wasn't great. My brother-in-law got the ribs that were blatantly boiled and of extremely low quality. Suffice to say, we took a good look around.

OK, heres the trick to eating them. Cook until they are starting to burst, that ensures a quality "crispness." Pick up a single pizza role by a corner with your fingers, then bite off all other exposed corners. Finally, blow into one of the newly opened corners and heat will get forced out the other corners. You can then eat immediately. Enjoy.

Been doing this for years...kidding. Well done, Sir, well done.

You know, a little salt and pepper would go a long way at Five Guys. Pretty much just a grease burger.