Serious Eats - seriouseats.com

Actually my most MEMORABLE tapas memory was eating at the Thirsty Bear in San Francisco... it was horrible. well maybe not "horrible," but it was greatly unsatisfactory.

Ahhh Man! can you do one for Winter Music Conference in Miami????? pleeeeeease! i beg of you.

so weird - LAST NIGHT i made barley miso in chicken broth with noodles, ginger, garlic, green onion and mushroom. absolutely excellent

Molten lava cake that i made myself... tried unsuccessfully to replicate it ever since

what about tequila?

i think i use most frequently, either eggs or chicken but the items that go bad are mushrooms, cucumber, or probably the most often spoiled - sliced deli meat

my mom used to make these porcupine meatballs in a sweet barbecue sauce. YES! bring those back.

keep in mind that if you CONTINUE to do this, the inside of your grill will funktify like no other. i thick film of steam and smoke will mix and drip all over the place. i would recommend that if you do this and decide that smoking is something that you want to get into... build/buy a smoker. keep your grill and smoker separate. If you don't use your grill a whole bunch, this is a great opportunity to put use to something you would otherwise neglect.

in Miami i had a $30 burger at Emril's. might have been in the mid $20's but at that point when you factor in that Florida does that whole adding 18% to the total to include tip, than it might as well have been 30.

brunch!!!!!!

In my opinion if there's anything on there besides cheese, it then becomes a ______ melt.

i like to mix my butter with grated or shredded parmesan to give it that extra tasty layer. the wider the bread the better. i think the cheese all depends on your mood.... sometimes you're down for brie, sometimes smoked gouda, sometimes you just need some orange kraft singles.

brownie a la mode