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San Diego: Custom-build Your Burger on an iPad at Stacked
@sdfishtaco: No, I think one iPad is plenty. If your table has more than four people though, it may be best to just order with your waitress, which *is* an option here. Right now, it looks like they have just as much staff as a non-iPad, normal restaurant, but the waitstaff seemed awfully bored when I was there, as if there wasn't enough for them to do. I wouldn't be surprised if the iPad results in a few people getting let go down the line
San Diego: Custom-build Your Burger on an iPad at Stacked
I visited this place two days ago, and my burger patty looked much better than the one in the picture above. Very well seared, to the point where you could pick bits off the edges and nibble on them like burger candy. Since they're new, there's probably going to be a bit of variance in the quality.
@Burger365: It's more like a sit-down restaurant, not an order-at-the-counter restaurant. You're seated by a hostess who explains the iPad ordering process in excruciating detail. You place orders on the pad and can send it to the kitchen at any time, so you can send a drinks order to the kitchen as soon as you're seated, then send a burger-and-fries order once you've perused the menu.
There's only one iPad per table though, so one slowpoke in the group could hog it for a while!
Thanksgiving Recipe Inspiration: Hors d'oeuvres
Definitely appetizer people here! As a baker, I have to work on Thanksgiving, then cook the turkey for friends and family when I get home, so dinner often isn't until six or seven. Pies and strong coffee for breakfast and a good variety of appetizers keep everyone happy until the turkey hits the table. I usually keep things on the kitschy-comfy side: cheese balls, deviled eggs, and shrimp cocktail, but those prosciutto rolls are looking awfully tempting.
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Ooh, I've had this before at Stone Brewery, and I've made it before. The unidentified fried object in the middle of the dish is tempura broccoli. The broccoli is parcooked before frying so it's creamy underneath the tempura shell. And when you make the soup, make sure to use a *young* white cheddar, not *aged* white cheddar. Otherwise, it'll never come together right! (Don't tell Stone, but I sometimes cheat and use colby or even white American cheese, which are both easier to find than young white cheddar.)