Serious Eats - seriouseats.com

It doesn't offend me that you don't like them, rather I am humoured that so many people think the same way as you. It is truly a matter of knowledge. For instance, a few years ago I abhored tequila. I tasted Patron and all the other popular bar tequilas that were supposedly better than Jose Cuervo and Sauza and I still didn't like it. When I delved into the brands that most people were not familiar with, I discovered there was a whole other world out there. These traditional yet unpopular brands had so much flavor it was shocking. It's the same with tomatoes. When all you're used to tasting is vegetal, bitter, bland, watery, herbal tomatoey flavors you are completely shocked when you first bite into a tomato that tastes like candy.

As a matter of fact, there are six Westvleteren brothers in my fridge at the moment, waiting to be revered. Yes, from previous samplings they do taste pretty much like St. Bernardus as you alluded to (though I have not done a scientific triangle test). Shhhh!

Also, I can see you grappled with what to call "American examples" of this style. "American Dubbel" (and why not spell "Double" the American way) does seem more proper than lumping them with beers from Belgium itself under "Belgian Dubbel" and better than the unwieldy "American Belgian-style Double." I know the BJCP guidelines simply call the style "Belgian Dubbel," but this doesn't sit well with me. A Belgian might take offense at calling an Ommegang Abbey a Belgian Dubbel.

I've had the Trappist Rochefort 8 (I think? Maybe 10?) - sooo good. I love Belgian beers. They know how to make 'em.

After reading about Dogfish Head's Punkin' Ale in an MSN article on the top 10 fall beers, I knew (being a lover of all things pumpkin) that I had to try it. I had one just last night, and wow, it was awesome!! Loved the slight sweetness, the spices, and of course the noticeable but not overwhelming pumpkin flavor. I'm so pleased to see a SE pumpkin beer review; will definitely have to see if I can find some of these others!

I'm impressed with the way America seems to be pushing more high quality beers, my impression had always been the bigger breweries had all but wiped out this sort of stuff.

Shameless plug: For an English view on the worlds of beer and ales, check out the beer rating site I created: http://www.whatalesyou.co.uk .

Kyoto Gardens, by Fred Meyer's and Izzy's, is a great little Korean BBQ/Sushi place. I love their Bento box and the atmosphere is awesome!

A brief tribute to the chief lunchlady at my school from grade 4-12. Mrs. Harwell fed about a hundred hungry kids every day. (towards the middle seventies she supervised two locations)

Almost all of the food was prepared onsite from fresh ingredients. NO surplus cheese or bunk food. Our school district was very small and had the benefit of being well funded. We paid a nominal fee for lunch.( I think it was fifty cents my senior year -1976). Potatoes arrived in a sack, were peeled and cooked from scratch.

In her kitchen the only thing that came out of can was condiments. She would come out into the lunchroom with a big pot under her arm of whatever was leftover about 20 minutes after everyone was seated and got many takers. The food was simple wholesome and fresh.

Pinto beans and cornbread from her kitchen was a feast I still remember.

To me, pickles are a no no on hot sandwiches period!

I've had a love affair with all condiments for a long time. It's incredible to read some people bashing one over the other. What did most of us grow up eating on a hamburger? Ketchup. McD's uses ketchup. Most people grew up with burgers from McD's, and most people like it on their fries, so what's with all this "We hate ketchup" sentiment?

Mayo does add lubrication to a burger, but taste as well in my opinion. According to Jacques Pepin, we Americans make the best commercial mayo (Hellman's). Mayo has an advantage of providing a luxurious texture that marries perfectly with ketchup or mustard. It's not greasy either. If you don't like ketchup or mayo, I'm starting to think you're not an American.

The mustard only crowd needs to back off. Mustard does not enhance meat, it tastes like mustard. If that's the dominant flavor you prefer, go for it, but don't lecture.

The no condiment group is the most puzzling to me of all. Sorry, but if you're so snobbish that ketchup, mustard, and mayo do not grace your pantry, you might need therapy. You were probably browbeaten by your parents and not allowed to play with the other kids. I'm kidding. If you love going naked all the time, that's cool too, just pass the ketchup please.

I missed the vote, but it would probably be ketchup, mayo a close second.

Mayo for cheeseburgers, mustard for regular hamburgers. Ketchup I reserve for meatloaf...I think the flavor is too strong for a good burger, but that is me. And yes, regional has a lot to do with the preferences. I would say I really like Miracle Whip on my cheeseburgers (being from the midwest), but that would probably stir up a storm of protests with the purists, so I won't. :)

Mayo is a must! Ketchup is only if someone made your burger too dry! Leave the mustard for hot dogs!

A special sauce is great too!

I'm a sharer. With family and some friends I will share any of mine and try any of theirs, often finishing the left over bits or cleaning up other peoples plates. Sometimes I steal food from others without asking, but knowing that those people won't mind. Sharing goes beyond food, and extends to utensils in my family, I know its not for everyone, but it works out great for us.