Serious Eats - seriouseats.com

Wow, you tried an awful lot of beer for this post! I admire your selflessness in the line of duty! :D

I remember when I was a lad (I grew up in the UK where jam doughnuts are the norm and ring doughnuts are a bit odd), there was this bakery my mum would take me to occasionally.

Their fresh jam doughnuts were literally sent straight from heaven!

I have never tasted better, and probably never will again. Your post reminds me of that heavenly bakery, thank you!

Fantastic!

I love how there's an empty case where element 113 would be! Quick, someone hurry up and discover it!

I'm surprised that Gala did so well, I shall have to try that.

Back in the UK I used to use Cox's Orange Pippins (they're apples despite confusingly containing the word "orange" in their name!) for baking, but I haven't seen them here.

That's seriously impressive!

And weird.

Deeply, deeply weird

These look delicious. I can imagine the aroma already!

Excellent post. I sometimes forget about the patty melt: it's a totally perfectly balanced classic. Much better than the traditional "burger in a bun". It's the rye bread that does it.

On the subject of 'eggs or no eggs', my dad always uses egg to bind his burgers but I don't generally add egg to mine, so I've extensive experience of both sides of the argument. Imho, it definitely helps keep them together and it doesn't really affect the taste, but I do feel it affects the texture slightly--it can make them a little too mushy.