Serious Eats - seriouseats.com

Jeez, working at Sur La Table really whips your utensil acumen and advocacy into shape.

I went there on their 2nd or 3rd day and got a seriously overcooked lamb burger and haven't been back. Now the Ian Kleinman basically split as well, there's no real draw for me. I can get a superb burger at any number of places nearby, often for cheaper. Rack and Rye has a very interesting burger that they cook PERFECTLY for me (medium!) every time.

H Burger depressed me, basically... there are 4 or 5 other burgercentric places I'd go before H Burger, not including all the other restaurants who simply make a damn fine burger.

SeriousEats (non-burger, well they have an insane brat burger there, but that's different)) reviewer person, go check out Euclid Hall... my favorite place in Denver right now. The boudin noir is fierce, as are the pig's ears (mmm, bar food), headcheese, the fingerling potato salad.... well, everything on the menu I've tried is pretty much epic, and I've been through all but 4-5 dishes in. Had a fois gras "parfait" with Riesling grapes and a salty hazelnut brittle that was 5 of the best bites of food I've had in quite some time. Great beer selection too... same people that did Rioja and Bistro Vendome.

Chichi, will you marry me? We could nibble on pig's ears and sip bowls of menudo while watching a lamb being butchered... it would be heavenly.

Yeah, sherry vinegar is a big one for me... I use it in almost everything and hardly anyone buys it (always balsamic, which is drivel here in the States for the most part). Also, shallots... love me some shallots. Combination of the two in a vinaigrette is the best.

Once again Kenji, you are the man. My house is like 80+ degrees during the Summer without the damn oven on, so needless to say, my baking and pizza-making has been stalled for about 2 months now. This will allow me to make a nice rectangle flatbread-looking pizza on my dual-burner grill pan while not wanting to hang myself due to the heat.

Shouldn't the mayo be made with egg yolks only?

I have one from Porter Products that's been chugging along for 6+ years. Bought it at the coffee shop I worked at a long time ago and even though plenty of falls and chips in the plastic, it works perfectly and gives me tasty French press every day at work. It's the perfect portion size for me, as I always drink more than 8 oz, but usually not two of those (it's right about 14 oz.).

Viva la French Press!

I braised them in an Asian pork stock (a little sweet/spicy with brown sugar, soy, chile paste, etc.), pulled all the meat off, formed them into pucks, breaded them, and pan-fried them. Delicious crispy outside with lots of good gelatinous bits in the middle...

Trotters are also one of my favorite food terms... someone asked me what they were, "Well, a pig kinda trots..." they got it pretty quick.

*sad Arrested Development walk*
Or y'know, I could read the fine print and realize what the conversation is about... might help.

Holy crap, I'm so there. Now if only my house wasn't hot already so I could get my oven up to 500+ without getting heat stroke... might be worth it for this pie though.

Bam indeed.

Kenji has ignited a burger flame in my soul, and while Bittman's meat patties sound appetizing, they are not a damn BURGER. Mmmm, burgers. I've started skipping cheese and most sauces entirely in favor of bun + burger + occasional veggies and/or bacon as well. Pure burger essence is one of the best essences.

Kenji,

Is there any reason that you can see that i wouldn't want this Cuisinart Premier Series 14 instead of the one you recommended, since it's only $5 more at cooking.com? It's bigger capacity, seems to possibly have a more powerful motor, and has 2 speeds: http://www.cooking.com/products/shprodde.asp?SKU=188796&mybuyscid=10111808550&mbcc=123

Seems like the clear choice unless you have a premium on counter space and can't deal with the extra 2 inches sticking out.

Heh, that's hilarious... he certainly loves him some compressed food pellets.