Serious Eats - seriouseats.com

@kenji, great write up, I know you've done a piece on zweigles but I think its time for a comprehensive run down of all upstate ny has to offer in the realm of wieners. Sahlens, zweigles, hartmanns, and hoffmans from the west (the erie canal corridor of forcemeats) w/my beloved glaziers from the north country thrown in for good measure...

i think that korin would definitely be my favorite

my go-to is the large cutco chef's knife from the set my mom bought from my buddy the summer after after we graduated high school. (i need to upgrade)

*as an addendum i realize dry aging of beef normally takes place at colder temps than the drying of salumi...

straight from the fridge

home ground burgers, state fair chicken, peppers and other assorted vegetables.

My deepest condolences for your loss kenji. As is evident by the scores of comments aleady posted and the countless others that will no doubt follow, dumpling will be missed by all us seriouseaters, but surely none more than you. Thank you for sharing your brief, wonderful time together with all of us. His face has brightened a lot of days for your readers and hopefully those memories will brighten many more of yours. My thoughts are w/you, the mrs, and all of the SE staff. Beautiful eulogy and slideshow, it brought many smiles and more than a few tears.

Anchor bar is good but imho duff's has the best wings in the b-lo. Also try and grab a beef on weck at charlie the butcher's or shwabl's.

i have a bit of baking anxiety and after 2 failed no knead bread attempts i finally tried this dough recipe last night. everything seemed to go according to planned, weighed all ingredients, used bread flour, fleishmann's active dry yeast, dough rode on top of the cuisinart blade and the resulting dough ball looked much like the picture above. packed in 1 qt takeout containers and i got home from work today (19 hrs later) expecting to see my dough to have doubled in size but when i opened my fridge they hadn't risen at all. any ideas what could have caused this? could my yeast have been dead? or am i missing the point entirely and the majority of the rise is supposed to take place after removed from the refrigerator. i'm completely clueless w/yeast doughs and any help would be much appreciated.

chocolate cake w/chocolate frosting.

always heard you can run cheap vodka through a brita and increase the quality/purity to a noticeable degree. never tried it myself but it makes sense if the whole point of "good" vodka is to strip as many imperfections and as much "charcter" as possible.

I'm a late converted to the world of bloodies but am now resolutely aboard the bandwagon. A great new addition to the rochester, ny restaurant scene (http://www.owlhouserochester.com/) offers various creative riffs on the bloody forula, had the "Smoke Monster" i few weeks ago and it was both delicious and mind opening, according the the menu it consists of Mezcal Anejo, Tomato Juice, Chipotle, Adobo, Horseradish, Lemon Juice, Liquid Smoke, and Ice. For $8 bucks it is every bit as interesting, mysterious, and generally bad ass as its namesake.

ham and cheddar on rye w/dijon

digital scale, thermapen, assorted microplanes, ice cream maker and sausage stuffer for my kitchenaid stand mixer. i'd also love a 3 rib section dry aged prime rib to cook for christmas, may have to buy that for myself at the amazing pittsford wegmans...