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Nick, could you elaborate on "housemade chipotles"? Assuming they start with dried ones. Then do they pickle them, like the excellent ones in Bayless??

So nice to see you writing on here, Terry. Learned about you years ago through tastings at The Kittle House.

Just to clarify... "You may also notice that the baking-powdered onions are much softer" means "baking-soda powdered", not "baking-powder powdered." Right?

Spaingourmet.com has the best prices I've been able to find on Palacios Chorizo -- $5.95 for either the hot or the sweet variety.

Is there a masa hariña workaround for those of us who can't source fresh masa?

Brilliant, Kenji. Can't wait to try it.

You've done it again, Kenji. Can't wait to try it -- and I'm originally from Texas and a card-carrying member of the Chili Appreciation Society.

You are an answer to prayer! I've been wanting someone to conduct this kind of investigation for the longest time. Just last week I was mulling over for the hundreth time the alleged Shake Shack formula of 50% sirlon, 25% chuck and and 25% brisket -- and resorting to algebra to solve for quantities of each in order to attain a ratio of 80% meat to 20% fat. Algebra!! Was thinking, "Why doesn't somebody work on this and write it down!" Then yesterday, I found myself in the supermarket, staring at oxtail and wondering if it could lend its ineffable charm to a burger!! You are in the right time and place, and will probably achieve sainthood.

Is there any place to buy this retail?

Agree. Lodge is the gold standard.

I've been three times and had a different experience each time. They need an experienced manager to develop routines and set standards. It's all very "loose". Incredible potential, charming decor, and the upstairs bar is a treasure.