Serious Eats - seriouseats.com

I'm 2 hours into roasting these, and they smell incredible! I can't wait to taste the finished product.

The pork tenderloin sandwich is what I think of when I think of Indiana food. There's a lunch spot in my hometown that does an incredible tenderloin.... Now I want one.

My high school served the basic stuff similar to what she's blogging about, but they also had (extremely unhealthy) "a la carte" menu with actual edible food which was better-packaged, cleaner-looking, and generally much tastier.

It struck me as profoundly stupid then, and it's clearly not gotten better.

I've been there; it's a pretty good burger. No complaints from me.

The dining options within just a mile of that place, however, make it hard for me to want to go back.

@dbcurrie I found this person last New Year's, and I can tell you that it's a wonderful goal to have. :-)

I like a jalapeno (from a jar) dropped into a Corona along with a lime.

Gives the beer a mild heat and some of that jalapeno flavor.

Or a dash of Tabasco mixed into a glass of Four Roses bourbon. You can't taste it, but you can feel the warmth of it.

Loud restaurants are a real turn-off for me, but other than that I don't mind casual dining - it certainly has its place.

Is the absolute number of nice restaurants actually going down, or is it more the case that the number of casual restaurants is growing disproportionately?

We bought an Asian pear not long ago, and it was really unpleasant... mealy and bland. I wonder if we got a bad one. I had written them off as inedible.

This is a really interesting thread. Some of my friends are vegetarian, and we're doing a joint pre-Thanksgiving party, so we're trying to figure out what to cook for them (they don't know either!)

I have my own technique. I push the middle section of meat up and bite it out, then rip the wing at one end to unfold it with the "hinge" at one end. Then eat the meat off of each bone. No cartilage consumption (blech) and I get all the meat off the bone.

Yep, slow-cooked hunks of beef are amazing.

I guess if I only had 20 mins, this recipe would be solid.

Oh, egg sandwiches... for me, it's gotta be a toasted bagel or English muffin, an egg cooked til the unbroken yolk is hot but not solid, two strips of bacon, pepper, and a slice of American cheese. If the yolk runs down your chin during consumption, it's perfect.

I used to eat at Zaharako's during lunchtimes when I was in high school at Columbus North. At the time, it was typically empty for lunch, and the place was in pretty sad shape, but the food was still amazing - Gom with fries and a Green River was a great quick lunch. It's great to hear that the restaurant has been restored to something like its former glory.