Serious Eats - seriouseats.com

I am fortunate that I was there that day! This was, without doubt, one of the most perfect and exhilarating meals I have ever in my life had the pleasure of enjoying. It's impossible to convey how truly exquisite -- divine, even -- this pork sandwich was.

I'd take a look into macrobiotic foods, which is almost entirely whole grains, vegetables, and pickles (with a little soy thrown in every now and again). I'd try spicing it a little more than macros like, though -- curry and other pungent spices might be the ticket.

YAY!!!!!

yeah, every time i've seen it it's been spelled ddukk.

well, i'm on a lifelong boycott of mcdonald's altogether, so i can't say as i'd even consider considering whether or not the filet is good OR bad.

noooooooo! this stuff got me through so many dj gigs.

sourdough is excellent in almost every application! SF sourdough is famous because of their particular wild yeast. back in the early days of bread, before commercial processes were developed for baker's and instant yeast, every bread was sourdough because the only way to grow the yeast culture was through capturing wild yeast. SF had a particularly nice strain, and that's why they have such a wonderful bread culture there. anyone who complains that sourdough isn't appropriate for certain cheeses or wines really needs to check themselves -- a lot of these cheeses were developed to be paired with sourdough, the only bread available at the time anywhere in the world.

that was probably the most intense capsicum experience of my life. speaking of ego, i'm pretty proud that i actually accomplished it :) my certificate of honour is definitely on my wall. but dang if that wasn't the strooooong stuff.

i grew up in rural virginia and had a lot of delicious fried foods -- fried okra, fried zucchini, hush puppies, fried catfish, fried turkey, fried green tomatoes -- but never fried pickles! will have to seek these out the next time i'm home.

i want to believe. i really do.

i seriously want to make this! halved-grapes? that sounds delicious, especially with the combination of sprouts. i'm a texture eater, so this spells nom.

this is so cool.