Serious Eats - seriouseats.com

I am always on a rye and gin kick, but I especially love the last word right now. Oh, and for some reason I have been drinking a lot of Fernet.

Ribeye

with a bit of parmesan

Black if it is good coffee, a little half and half if it is not as good.

My favorite knife is my Mac Nakiri vegetable cleaver.

My last meal that I had when I spent a semester in Florence. It was at a well known restaurant called Il Latini. They started us off with a house cured sausage that had been stuffed in a whole pig's head, after that, it was chef's choice and he sent out a ridiculous amount of food for the four of us. 3 giant plates of pasta and Gnocchi. Beef, pork, lamb rabbit and chicken all on one giant platter with natural juices. Two desserts and a ton of wine. After all of that, instead of a bill, the manager came out, surveyed the carnage and quoted us a (very low) price. As we were leaving they sent us off with two more bottles of their house label wine. Unbelievable.

Ribeye if I am spending money, Hanger if I am looking to spend a little less.

Cuban Sandwich

Lox and bagels and sparkling wine.

The no-longer-in-existence Barbeque Kings in Flagstaff, Arizona.

panzanella salad with heirloom tomatoes.

The Martini Bar which is the downstairs bar at the Martini House in St. Helena CA.

The first time I cured my own bacon. I wasn't sure how well it would turn out, and then I tried it and couldn't believe how easy it was to make something so good.