WHY?!
Why make an incredibly multifaceted, already tricky-to-navigate, recently overhauled website even MORE difficult to look at? I just don't understand it. They/you'll probably get the message when their page views drop in droves.
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shermanhelms
A Sandwich a Day: PB&J at Elaine's Coffee Call
Looks messy and delicious.
A Sandwich a Day: The Sea Dog at Dat Dog in New Orleans
Thanks anyways!
Where to Buy Beer in Philadelphia: The Best Bottle Shops
"PA has the worst liquor laws." - Preach!
Sugar Rush: Everything Pretzel at Du Jour Bakery
@ Niko - when you put it that way, it makes a little more sense.
Chain Reaction: Famous Dave's
Oh, and Famous Dave's is awesome - just not for burgers, apparently. One of the few places in my area (Philly 'burbs) where you can get two nice-sized portions of barbecue with sides, cornbread and a few beers for good measure for under $50 (and usually closer to $30)
Chain Reaction: Famous Dave's
@ Lacey - I promise this isn't meant to be "smart," but have you ever ordered a burger without a bunch of stuff on it? I actually really enjoy your reviews and the fact that you're not afraid to be negative when it's called for. It's just that I've read quite a few of them now and I can't recall you ever really reviewing a "standard" burger...
Staff Picks: What's the Best Hot Dog in Chicago?
Who wrote the final entry?
Sugar Rush: Everything Pretzel at Du Jour Bakery
Not to be a dick, but why is this under the "Sugar Rush" category? Looks frickin' delicious, BTW. I used to buy soft pretzels at study hall in high school (Philly area) and dip them in the little cream cheese containers meant for bagels. I have a feeling this would be that experience only exponentially better.
A Sandwich a Day: The Sea Dog at Dat Dog in New Orleans
I love this post, and not just because the dog(s) and the joint profiled look awesome. It's also because the writer/photographer used multiple photos in the body. Why is this such a rarity on ASAD? A burger post without multiple pictures of both the main attraction and the sides, along with an interior shot, is unheard of. So why do A Sandwich a Day posts get the one-and-done treatment when it comes to pictures? PLEASE ADDRESS THIS, SE!!! I love sandwiches and, often, one picture of the whole sandwich from a borderline-unflattering angle is not sufficient.
A Sandwich a Day: Meatball Sub at Freddy's in Cicero, IL
+1 to Processed Neon's comment. Some melted sharp Provolone cheese over the top of that bad boy would send it into legendary status.
The Food Lab Turbo: How To Make The Best Grilled Cheese Sandwich
When tomatoes are in season, a few thin slices between the cheese layers makes for a solid variation. A little dried oregano or Italian seasoning gives it that unmistakable Pizza-esque taste.
My Pie Monday: Focaccia Pizza, Sweet and Savory Potato Pie, Chinese Sausage, and More!
@ DerrickTung - like the others have said, garlic is great with Chinese or Taiwanese sausage. That's how it's served at my local (awesome) Sichuan restaurant and it's fabulous. The pungent, bitter, savory garlic works well against the sweetness of the sausage. Maybe some raw garlic under the cheese and some thinly sliced garlic greens or even regular scallions raw to finish the pie.
Still Not Sure How Much to Tip for Pizza Delivery? You're Not Alone
Places that add a delivery charge to the total always present somewhat of a gray area, but 9 times out of ten my tip is in the $4-5 range, depending on the total cost of the food and how much cash I'm working with. Obviously if it were a large order (say, over $30 or so) I'd adjust my tip accordingly. As simon says (see what I did there) 15-20% seems fair.
San Diego: In Pursuit of Poutine and a Classic Burger at Heights Tavern
People who correct spelling/grammar in comments sections are truly the salt of the earth.
Ask The Food Lab: Does Vodka Sauce Really Need Vodka?
I stand corrected
Lunch in the Loop: Osaka Express
@ Dennis - with Will Gordon gone, you just might take the title of funniest writer on the SE staff. Is there any way you can be a little less concise and to-the-point?
Staff Picks: Favorite Burgers for $5 and Under
ahem, I mean "no" fries.
Staff Picks: Favorite Burgers for $5 and Under
These are by far the best under $5 burgers in the Philly area. Old school, no nonsense, with pretty damn good fries, awesome black-and-white shakes and some damn good griddled burgers.
http://aht.seriouseats.com/archives/2012/04/charlies-hamburgers-review-folsom-philadelphia-pa.html
Cereal Rant: Why Buzzfeed Is Wrong, These Cereals Should Not Be Obliterated
I agree the slander against the original article, BUT how can you put Golden Crisp (/Honey Smacks/Sugar Smacks/Sugar Crisp) on your list of cereals that need obliterated??!! Puffed rice coated in sweetener is delicious!
Ask The Food Lab: Does Vodka Sauce Really Need Vodka?
Why didn't you have a control sauce made with no alcohol at all? Wouldn't that be the true test as to whether vodka improves the sauce? All you did was compare the various ways and volumes of alcohol to add.
Cereal Eats: Lucky Charms Limited Edition
@Luke - Thanks, bro. Your correction really added something to the review.
Atlanta: Highs and Lows at Westside Pizzeria
Par-baking a pizza crust should be a crime.
A Sandwich a Day: Buffalo Philly at Heartland Cafe
It's offensive that the word "Philly" has come to represent mediocre sandwiches that (pretty much) always contain bell peppers. This is an obvious riff on a cheesesteak, but bears no resemblance to the simple-but-great real thing. All one needs is good, fresh bread, thin-sliced rib eye, wiz, provolone or American cheese, and fried onions (optional). Not sure where the peppers thing originated, but it doesn't exist here.
Tauranga, New Zealand: A Too Lean (But Still Tasty) Burger at Mac's Astrolabe Brew Bar
I will never understand the allure of battered fries. Why not just cook them properly? A good double-fry will achieve the same creamy innards and crisp exterior without the mealy grease of batter.
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An anti-mayo tangent in a Serious Eats piece really just feels wrong without Will Gordon.