Serious Eats - seriouseats.com

I think my favorite is the Channa Masala recipe that I found on Serious Eats!

Congrats Ed! You've come a long way from 419 PAS. We truly miss your samples around the office ^_^

I can't stand about cold condiments. I hate cold ketchup and I really don't like when salsa is really cold. Keep 'em cool, not cold. I mean, what's weirder than biting into a nice juicy warm burger with ice cold ketchup. blech
I don't like really cold fruit either... (I know, weirdo)

I'm an east-coaster micro brew fanatic. I don't know many local San Francisco beers, but any craft brew is going to be great.
If they're hesitant, steer clear of hoppy. Try going with something grainy or bready. Octoberfest/Marzen beers are going to be good choices, as well as a Pilsner, as someone else recommended. You could also try a brown ale.

YAY! Finally Alton appears on SE. It's about time ;)

My husband makes amazing brussels sprouts by just cooking them in a pan with olive oil, onions and garlic (1/2 or whole cloves). By the time the sprouts are done the garlic and onion are practically burnt to hell, but they taste amazing. It's tough to get the sprout to garlic ratio right (making sure the sprouts are cooked enough but the garlic isn't burnt to tastelessness). I've read that blanching them before frying is a good solution but haven't tried it. In the end, salt them well. The sprouts are crispy and the garlic is nice and roasty. It's so good but takes patience and usually makes a bit of a mess of your pan.

Scrapple!!