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It's Always Morning Somewhere: My Favorite Breakfasts Around the World

Isn't Curry Laksa a Malay breakfast staple? Have not been there, but Laksa is my ultimate food.

How to Cook Lao Food Like a Pro

In SoCal, in the OC, in Garden Grove is Vientiane restaurant. My favorite resto in the whole wide world right now. With Beerlao.

Open Thread: What Are Your New Year's Pizza Resolutions?

Just got a Blackstone Pizza Oven for $300. Want to make a 900 degree Neo pie this year. It certainly will not be for a while, I have to learn basics and work my way to specialty pies.

Poll: How Do You Like Your Burger Cooked?

I usually order both steaks and burgers(when allowed) "rare-medium-rare". When I order rare, chefs seem scared to cook the beef at all. When I order medium rare, beef seems to be cooked well past where I would cook it.

There needs to be a NEW doneness level that can better convey what I am looking for, and reading the comments it seems that I am not alone in my thinking.

Open Thread: How are You Going to Cook Your Turkey?

I've already cooked 2 16 lb'ers in a oiless turkey fryer. They were "pre-basted", first one was injected with a lemon butter potion, and aggressivly rubbed with a creole seasoning under and over the skin. The second was seasoned lightly over skin and inside carcass.

The oiless fryer does a fantastic job of cooking the turkey, plus it leaves the oven unoccupied. The first turkey had so much flavor that it was not as good with gravy and mashed potatoes and dressing, though it is really good for sandwiches. Both turkeys cooked in just under 3 hours. This was the first time that we used the oiless fryer, and though it is really an outdoor convection oven, it did a great job with juicy breast meat.

Gadgets: Microplane Adjustable Slicer

@Yamoo, Smart, not chicken. From Flatfingertip.

Video: This PizzaCat Has Crazy Eyes

I was looking for a funny cat video. Animal cruelty is not funny, even if unintentional. That is very hard on a full grown cat.

8 Ways to Hack Your Bud Light Lime-A-Rita

"there's a growing faction of us here in the Serious Eats office that love the stuff"

I demand names! Which SE staffers are willing to put their names behind this product? 8% ABV says College binge drinking. Yes, I have not tasted it, I don't need to.

I hold no belief that SE is shilling. That is a serious allegation on a forum such as this. SE makes it very clear, in my experience, when they receive free product to test or if a post is sponsored.

That said, the ingredients used to flavor a product such as this and be shelf stable can not taste good. I have a high tolerance for junk foods, and I like many of them, but I know when reality has to take precedence over fantasy.

Paulie Gee on Belief, Baltimore, and Being Your Own Boss (Part 2)

Thanks so very much,PG and Lance. So many of us have foodish dreams, and it is inspiring to hear from someone who has realized theirs. BTW, PG, I don't think "comfort" foods will lose appeal, no matter where the economy heads. You're safe.

8 Ways to Hack Your Bud Light Lime-A-Rita

"there's a growing faction of us here in the Serious Eats office that love the stuff"

I demand names! Which SE staffers are willing to put their names behind this product? 8% ABV says College binge drinking. Yes, I have not tasted it, I don't need to.

A Hamburger Tuesday: Chorizo, Bacon-Stuffed, Hot Brown, and More

Great burgs everyone, congrats and thanks for sharing. I like this new feature on AHT, a lot.

A Better Papaya Salad at Sao Mai

In SoCal I have not seen a "Papaya Salad", at a Viet resto. Perhaps Thai Papaya salad is similar.

Golden Corral Video Exposes Unsanitary Food Storage Conditions

Waiting to see the comments, although I am kinda scared. But not surprised.

The Food Lab Rapido: Pico de Gallo

I embrace the liquid expelled from the veg in PdG. I also use chicken base for the salt, and I also season with a pinch of Mexican oregano and black pepper. I use drier or wetter parts of the salsa depending on the application.

What's Your New York Deli Buffet Strategy?

Speaking from Cali, I don't understand this kind of deli. It sounds like take out from Souplantation.

Sugar Rush: The Rose City at The Waffle Window, Portland OR

Liege waffles are on my "Never had but lust for" list. That waffle pictured looks outstanding, and a great bargain given the ingredients.

A Sandwich a Day: Turkey Club at Bruxie, Orange, CA

I might still try this place, as there is a branch near me, but $9 is too much for what I am seeing compared to other local options.

Bags O' Bánh Mì at Tien Hung Oriental Foods in Orlando

At Banh Mi Che Cali in the SGV, you are asked at ordering if "Vegetables In or Out?" This is a typical Viet sandwich shop in an area with many. I think this is a common request. BTW, 3 Banh Mi for $5.

AHT Giveaway: Case of Pat LaFrieda Burgers

We had a built in gas grill in our kitchen, quite rare among anyone I knew. We grilled a lot as a youngin, Hamburgers made no impression at all. We ate many Hamburger steaks, probably 10-12oz patties with no buns, to break up the monotony of so much Top Sirloin. Top sirloin was actually very good when I was young, by the time I was old enough to cook TS was too tough to enjoy.

Taste Test: Hard Versus Soft Shell Lobsters

Here on the West coast it seems lobsters go on sale around February, if I am not mistaken. Is there a reason they are on sale then, as I have not seen a sale for a while. It sounds as if you East coasters are getting good prices during summer season, perhaps soft shellers don't ship well.

I would really like to know when Lobsters are at their cheapest on the West coast, the only time when I could possibly afford them. I have bought sale Lobbies before, and they were very light in the meat/shell ratio.