Serious Eats - seriouseats.com

When this was posted, I put it in the "to make immediately" file because a) corn chowder is my faaaavorite fall/winter comfort food, and b) I've been trying to reproduce the "sopa de elote" at the Mexican Food Factory restaurant in Marlton, NJ. (I'm writing that on the off chance that someone reads this who knows the soup I'm referring to and is able to help in my quest). In making this soup, I upped the amount of corn and onion for a thicker texture. I also added chili powder for a hint of smoky flavor. The results were great, especially garnished with queso fresco and a dollop of sour cream. It's the closest I've come to that restaurant dish. I'll definitely be adding this to the rotation! Thanks for posting.

I made this tonight with frozen corn but doubled the poblano, omitted the chicken and used a pint of homemade veggie stock in place of half the milk. (I'd excavated a bag of ancient CSA poblanos from my freezer and roasted them recently, so what the hell.) Really delicious, especially served with grilled cheddar-and-avocado sandwiches.

Wtf?! Are all Nello's dishes laced with gold??? I can't believe people are stupid enough to pay those ridiculously high prices...

@Peensez: I guarantee you that Nello's didn't use $2-a-box pasta for the pasta specials.

I, too, am amused by all the outrage. A lot of people made a lot of money off this guy: isn't that a good thing?

@Nathan Teager: Haha, this made me smile. You're right. Give us your poor, your tired...and the occasional hungry millionaire.

I find the outrage and disgust...odd. Why is it our business to judge what he does with his own money? @queenbleu, why should you detest the rich? He spent a lot on lunch - so what? At least he was more generous than he had to be with his server. Why all the anger? We have no way of knowing how he uses his money on a regular basis - nor is it our business. He might be just as lavish in his giving to charity for all we know.
Lighten up, people.

What funkopolis said... :)

I'm not sure which category it would go in, its probably more of a hot sauce, but I have to turn you all on to Dave's Gourmet Hurtin' Habanero & Honey Mustard: http://www.davesgourmet.peachhost.com/ct_PRdahhm.htm.
Its thick enough to be spreadable for your sandwich, and so hot you cant stand it but so sweet you can't resist - there's nothing better with cold, day-old pot roast.

This one is an absolute no brainer. I am a software programmer and fortunate enough to work for a company that allows me to work from home, I try my best to make a point of living in a different city every year, I pack light and go. I've gone from southern cali, mid-west to the east coast and NOTHING compares to the mexican food in San Diego! Travel just 60 miles up the coast to Los Angeles and the difference is night and day, doesn't even deserve to be mentioned in the same category. San Diego is on the border of Mexico, and the mexican food gets exponentially worse the farther you get from it. Ask anyone who has actually tried mexican food in mulitple cities, I will guarantee the same response, San Diego hands down. Anyone who calls them nachos instead of carne asada chips, or taquitos instead of rolled tacos can automatically be discredited in this discussion. Those of you who have lived in San Diego will know what I mean.

After participating in this thread a few days ago, I came across this great website, and have already placed an order for some exotic mustards:

http://www.mustardmuseum.com/

Kosciusko Beer mustard is also wonderful.

1. Sorry, but Grey Poupon is really not very good. 2. Maille is OK, if fresh. 3. Hands down best Dijon mustard for the the price is Wegman's. OK, it's not available everywhere, but if you can get it, then get it. Only mustard that has a freshness warning on the label. 4. Lowensenf is also good, but pricey compared with Wegman's. 5. When Cook's Illustrated tested Dijon mustards several years ago, Roland came out on top. Still not as good as Wegman's but better than Maille.

Growing up the only mustard we had in the house was Red Pelican, which was a Belgian-style spicy brown made in Detroit. Unfortunately it's no longer in production. I've spent countless dollars and hours searching for a replacement, and Zatarain's Creole Mustard is the closest I've ever found. It definitely deserves a place of honor on this list.