Serious Eats - seriouseats.com

How do you get a white trash girl to suck your d**k?

Dip it in ranch dressing.

@ mr guy- I agree, the brining doesn't do much for me either. I've done it the past two years, and if you ask me it's a big pain in the ass for little results. Expensive too.

Don't be hating on me, but Campbell's creamy onion soup is far superior to use in casseroles versus the cream of mushroom. When I took over Thanksgiving duty from my MIL, that marshmallow sweet potato monstrosity was banned from my menu. As well as the canned cranberry "sauce", I make my own SF version from the real cranberries from the produce section.

Growing up in Minnesota, we didn't actually have a ton of local doughnut shops at the time, so we had to get them from grocery bakeries.

My local grocery store had both long john's AND eclairs - the key difference being the filling. Long Johns had none and sometimes had sprinkles or coconut topping - where as eclairs were filled evil.

seconded on paulaner's oktoberfest, I'm kind of surprised to see a bigger brewery like beck's reviewed though. I haven't had it in probably a year or so but I remember Harpoon's oktoberfest to be pretty tasty and (like all harpoon's beers) very modestly priced for the quality, Pennichuck's Big O was also quite good as I remember.

Great pics of what was a really terrific event! Thanks Adam and Ed, for putting it together.

For SOME reason i tried to copy and paste a comment i wrote about the cheese on Co. pizzas a while ago
BUT i can't go further than just a while back
SO what i said SPECIFICALLY was that i believe jim puts the cheese on in a sort of Dada-esque manner...meaning wherever it falls, it falls.
i'm glad i was right here!!!! he agreed with me :)
Gianluca
http://www.pizzaandcoffee.com/

You'd have to take public transportation afterwards if you did. Sorry you missed having some. Hopefully I be able to offer you some in the very near future.

Ciao,

Paulie Gee

Can we say BULLSHIT on this site? 'Cause if we can, I'm calling it.

@prairie

were you trying to recreate the Shack burger or just make great burger? not to be a downer but that doesn't really look like a Shack burger.

it does however look like an effing delicious burger...

Interesting article, I am sure he is right on some points.

@Prairie

Ah - I shoulda noticed you're from PA.

That is a great thing! Jealous!

Those folks at Martin's are the nicest salespeople I've ever talked to. I once ordered 10 palettes of slider rolls (that's only about $90 or so for an order that big) and needed them in a rush, and the driver made a special delivery to Boston on a day that they normally don't even come to the city just to be able to deliver them to me on time. Great folks!

I lived in Midwood for 30 years and started going to his shop in the 1980s. Back then he served up a mundane greasy slice to say the least and the interior was exactly the same minus the green paint, of course. If you grew up in the neighborhod like me you would never have imagined that he would become a pizza connoisseur's dream.

I had a Di Fara "experience" yesterday. I must admit his technique has evolved into an art form. I only wish I had the pizza when it was hot as I had to rush my wife and baby home as they had been sitting there for an eternity.

I am more in awe of the respect this man gets. Where else can you find a crowd of 30 people wait two hours for a pizza pie?

If you want great pizza, imho, go to Nino's pizza on 3rd Avenue ant 92nd Street in Bay Ridge. My favorite there is the Sofia Lauren which has whole slices of tomato with a sprinkling of garlic.