After seeing the article about a thing called Detroit style pizza, I feel once again compelled to make a case for giving Buffalo, NY it's validation as not only it's own pizza style but also some of the very best pizza in the world, period.

Here's an article from a few years ago that does a better job explaining it than I can do at the moment... and Bocce Club, the featured pie on that page, is the poster-child for Buffalo-style pizza.

http://www.buffalochow.com/2008/01/buffalostyle_pizza_staggering.html

Please, Slice - I beg of you. Send your most trusted taste buds to Buffalo to bring the story of this unsung pie to the masses!

Ok, I'm looking to all of you infra-red grill owners... how do you like them? What kind of cooking do you do on them? Did it meet all of your expectations?

Even for those of you that are considering one, what are you debating? How about those of you who had one and got rid of it... why?

I need some real-world feedback from real-world foodies, not just feedback from ir grill forums where everyone seems to love them.

Thanks for any input you can provide!

I am giving some serious thought to an infrared grill. But I'm still not clear based on the heating method how things end up.

For example, I like my hot dogs charred on the outside (which I can do on a gas grill, or charcoal). Is this achievable on an infrared grill?

Same for steaks or burgers, anything you want a nice outside crust or sear on... any thoughts on your experience would be appreciated!

Was just wondering... has Serious Eats ever done a piece on jar pasta sauces? I searched and didn't find anything... would be an interesting topic!

What about everyone here - what jarred sauce is your favorite and why?

I realize that many of you read that subject line and said: "Orlando?!? There is nothing BUT places to eat in that tourist trap!" And if you said that, you'd be right.

However, with all due respect to all the Dardens, Dine Equitys and Yum Brands out there, the chain restaurants just aren't cutting it.

Orlando is a very transient city, so therefore it doesn't really have much in the way of cultural or ethnic influence (save for some good Cuban.)

But beyond that, we just don't even seem to have the burger joints that other cities enjoy... I think I can count the number of hot dog stands on 1 hand... and every pizza is a weak imitation of thin floppy NY style pizza - there is more than that out there!

I've lived here almost 15 years... and I'm hoping that on an off-chance that there's something I missed... please tell me there is!

Apologies, this technically isn't a direct cooking or baking question, but it is kitchen related and I was hoping the formidable foodie-brain trust here could lend a hand :)

I'm at the edge of needing to order a complete set of appliances for a new home I am building... My current dilemma: All of the attention being given to French door refrigerators!

Can anyone explain the benefit of these, either direct or theoretical?

In testing them out, it seems that:
- the left door wont ever close on its own - the flap won't latch
- opening either door is too small to really browse - both are needed
- the freezer is usually way too tall

I am trying to talk myself into one because all of the innovation seems to be going on there... the single-door, bottom-freezer models are almost non-existent. And definitely not in my brand or model preference!

Anyway, would appreciate any discussion you folks want to throw at this topic ;)

Hail foodies!

I'm in the process of building a new home, and closing in on decision time for the kitchen...

My previous homes, all I've ever had was a gas range top so I've gotten used to taking control of the flame for granted. This time around, natural gas is not available so I'd have to have a propane tank installed and piping run, which would total about $1200 give or take (not including the propane gas!)

Is it worth it to spend the money, or are the electric radiant ranges adequate these days? Do they give you more heat control than the old days? I'm guessing they're not good at instant-off... hehe.

I'm not a chef or anything like that , but I always like to try to do things "right" where I can.

Any advice or thoughts appreciated!