Serious Eats - seriouseats.com

Perfect Mashed Potatoes - mmmm!

@RegrettableFoodie - fill the bucket with water first, put in the turkey and that will give you the fill line. After you take the turkey out, be sure to thoroughly dry the inside of the bucket before you add the oil.

@DanielZemans: Hi Daniel, I came off wrong, it won't be the first time.:) I was weighing the fact that they actually made it rare, which seems to be the first place that "burger joints" err. As a customer, I would have overlooked the lacked of seasoning and been overjoyed that they didn't over-cook it. However, you were there to critique, which is simply what you did. So, I take back the unfair comment.

I've always put up with the filling to get at that crust! MMM! Snapping off the golden brown crunchy goodness as a prelude of the goodness to come! MMM!

Off topic slightly: After reading this fine review, the thought struck me - Do folks from other countries come here review our take on their food and then blog about it back home? It would be interesting to read what Mexicans or Italians for example, blog back home about the way their foods are served here, instead of the usual bickering amongst the local experts about what qualifies as authentic "insert your cuisine here".
Just a thought.

Great article by the way!

@J.Kenji Dude, if they can do steaks in these, imagine how good a burger might be?
Slow cook it for a little while, then take it out and brown it up...or it could be a huge fail. Probably hugely dependant on the blend(s) of meat in the burger patty.

That's ridiculous! I don't think they should. Are deli's next? Too many other places around than to put up with that crap.

Chocolate Cake at an Indian restaurant who's name escapes me in Hermosa Beach, Ca.

I love to bake bread and especially pizzas on my grill. I use a cheap pizza stone I got at Big Lots. For thicker crust pizza's I'll use an inverted Wilton baking sheet.There are quite a number of sites with what you're looking for. Some of the ideas that I like suggest using non-leaded pottery to simulate a brick oven on one's grill. The sites are primarily about baking bread (pizza's bread, right?) at home, but they have a wealth of experiences from reader contributions.
My main goto site is: www.thefreshloaf.com

30% is plausible. The author is stating this is only for whole grains. In my younger years, I probably went quite some time without eating a single whole grain. I ate alot of processed wheat in white bread, etc. But whole grain? It's possible that I didn't eat any.

JayBee's in Gardena, Ca! Best pulled pork in the world. The fact that Jim Neeley's of Interstate BBQ fame sister runs it only adds to it.

I made this tonight. My wife and I loved it! In fact, we made a meal of it using pita bread. Delicious! Thanks Kristen!
Ross

I'm always fascinated by Giada's elasti-mouth. She's got the biggest widest smile. When her face is relaxed it's a tiny little mouth with skinny little lips. It almost dissappears. I agree about the head size thing.
Nigella has a pretty face and seems to be a bit naughty, which is fun. But her hair just doesn't move, like it's on the dirty side. I can't get past it.
My vote would have to go to Aida.