Serious Eats - seriouseats.com

I'm a softie, because I will give a second chance (and sometimes, depending on how it falls on the 'meh to traumatic' scale, a third): There's a dim sum place locally that I love, but once had an experience where after we'd said how we wanted the cheque handled, the waiter tried to take the $60 my friends forked over as tip and charge the entire check to my card -- but, I think if I hadn't already been to the place several times over the previous two years, that could have been a deal-breaker.

(As it was, I sent him back to undo the charge, made sure to tip the cart ladies and the busboys individually, and reported the experience to the manager. ...I haven't seen that waiter since.)

I've never heard of PWC until Serious Eats called my attention to it, but I think I'm going to have to check her out: My personal favorite blogs are Tea & Cookies, Vanilla Garlic, and Gluten Free Girl.

(No celiac here, but her food is delicious.)

Oh, that poor book. :( (And a waste of perfectly good bacon!)

I'm like @avaryne in that the closest I've been is snacks still wrapped in plastic. The idea of using unwrapped (and greasy! and wet!) food as a bookmark kind of horrifies me.

Because bacon is bad for me, but it tastes SO good. Sweet, savory -- doesn't matter, it's all delicious.

(I have to admit hesitation in trying chicken fried bacon, though.)

Mini blue cheese pop-overs!

Avocado, swiss, bacon, mushrooms, and caramelized onions -- even all at once. NOM.

Favorite summer recipe: Mozzarella caprese. Fresh mozzarella, garden-harvest tomatoes and basil, drizzled in olive oil and balsamic... Add a slice of french loaf or another crusty bread, and I'm happy!

Robyn, great find! I must now share the SE link around to my friends. :D

Thank you!

Saturday morning breakfast.
Mom would near always bring out the giant cast-iron griddle with its bacon-grease catching indent running the length of the side, light two burners on the stove under it, and then set to making as much bacon as my brother, Dad, and I could eat while still leaving some for herself: Once those or those Farmer John links were finished and set on a plate next to the stove (smacking hands with a wooden spoon if we got too greedy before everything was done), and then bring on the pancakes and the eggs.

We'd all sit around the table, fidgeting behind the white plates and the giant tumblers of orange juice, just *waiting* for all that to hit the table. I really need to revive that tradition!

@jason, I'm with you: I also enjoy the McRib when it's brought back locally. (I'm sorry, I had those public school lunches where a processed pork 'rib' sandwich really WAS one of the best options... Aside from the greasy Friday pizza. Nom.)

But in my house? ... We keep a box of Cheez-its, and I do use Jiffy peanut butter. Also, we usually have a can of Pringles lurking around.

I will never be ashamed of my homemade sloppy joes, darn it. :D

Two plus years ago, I had a housewarming party and one of my best friends fell in love with the blue cheese pop-overs I made -- Enough so that the next time she was over, she begged me to make some with her. So it started off well enough: We mixed the batter, greased the muffin tins we were using, and so on -- only to discover that one of my oven racks had mysteriously gone MIA. Not a problem, I thought -- I just jerry-rigged a rack at the bottom of the oven, using a wire rack with feet that raised it off the sides. Two pans of pop-overs go into the oven, and we start the cleanup while we wait until we can open the oven without risking the pop-overs falling.
Of course, I turn my back for about two minutes, and when I glance back, there is smoke POURING out of the oven. I no longer care if the pop-overs fall, throw open the door, and find flames leaping out from under the makeshift rack, something black and melted and decidedly flammable across the bottom of the oven. I manage to smother the (thankfully small) flames with salt since the baking soda vanished, opened the windows to let the smoke out, and called out for pizza instead.

Thankfully, once cleaned, the oven's fine -- but I don't use that rack for anything anymore!

I'm a big fan of their grilled gruyere & caramelized onions on rye when I'm in San Fran, but I could be woo'd away if only they would offer a warm sandwich with brie and black forest ham on country bread, possibly with some arugula for crunch and a touch of dijon mustard. Mmm!