Serious Eats - seriouseats.com

I've gotta say: Martha Stewart's rack looks mighty tasty!

I'll go for Bitman's cranberry relish, thanks!

From the first I heard about it the cornbread stuffing with bacon and pecans wormed it's way into my heart.

My wife likes Cake Boss much more than Ace of Cakes--and she works in that business.
I prefer the Cakes of 'Ace' but find the drama of the 'Boss' more entertaining.

I will miss the blooming onion. I never opted to take my chance to have one before they were declare illegal. I snooze, I looze (yep).

My first cooking job was at a nursing home that was about to close. The chef left me a recipe for apple crisp that called for 'fat'. I used the bacon grease that he had been saving for the birds.

Gotta be French Onion w/ a great big crouton and a whole mess of crispy cheese on top!

You have to go through a metal detector to buy your zucchini? That's progress!

I usually feed them to the worms.

Bacon lubricates my joints perfectly.

I think it is the chefs' responsibility to bring you a "Welcome to the neighborhood" housewarming basket of goodies!

I keep my fat in a jelly jar in the 'fridge, but I've not been straining it. So far there have been no problems. What do you folks use to strain it? The solids I find are pretty small. Most would, I think, go through the fine mesh strainer I have. I doubt I have the patience for a coffee filter. I don't, generally, keep cheesecloth on hand, but...