Hey Kenji, I got a pizza steel for Christmas! What if I place the steel on the rack above the pan for this process. Will it help? Thanks again.

I started using a thermometer on chicken breasts on the grill so that I don't dry them out. Its actually a digital model designed to leave in the meat and stick the digital read out on the outside of the oven. The pen would work much better for quick grilling tasks. Thanks for the chance!

I'm glad I'm not the only one who found these bartenders a little jaded. I guess servicing the public will do that to you.

@markwars -- yep, as soon as I saw that picture I knew I wanted one, regardless of whether or not this place did not get it right. Waffles ... good, burgers ... good. Waffle burgers? I have to believe that can work :-). I would want to choose my condiments wisely. Maybe a butter burger?! Or better yet some kind of compound butter like honey butter or herb butter. No cheese. Maybe some sweet pickles. Can't use belgian waffles, too deep. A shallow crevice waffle with a nice crisp brown texture. Yum

If we are talking about my favorite pizza, then I start at the pointy tip and I always leave a half a bite across the back edge before reaching the crust. Then I turn it sideways and my last bites consist of a nice combination of crust and and saucy, cheesy goodness. Yum

I have been eating nothing but Happy Kenji Burgers for the last three days now. Your killing me Kenji :-). I don't grind my own meat, but my latest incarnation includes the "pole to pole" onion slices tucked neatly under a slice of pepper jack cheese and just a thin coat of miracle whip on the bun. If the tomatoes around here looked a little better I would add that too.

I play with the temperature, cooking time, and thickness in small degrees each time to try and get the perfect combination. I have found that I never really get a pink center in my burgers this way, but they are so juicy and tasty that I don't really care.

I like Guy's show that he does from his own house, can't remember what it is called, but he makes some pretty good looking dishes on that show. This place looks like just a simple attempt to cash in on his celebrity, and it will probably work! "Serious Eaters" are too discriminating to fall for it, but that does not mean that Guy could not create the kind of place that "Serious Eaters" would love. He's got the skills and he knows the formula. Maybe someday he will do it :-).

@Osomatic, thanks, I'll give that a try.

We are fortunate to have an Anthony's coal fired pizza in Wilmington De. They get it!

If only it were so easy to make great neapolitan pizza :-)

Kenji, don't ever stop preaching this approach to cooking a great burger. Those three rules should be permanently displayed in the header of "A Hamburger Today" :-). The only thing I would add is that this process also keeps the meat to bun ratio perfect as well. You can make the effort to grind your own meat, but even the standard 80/20 you get at the grocery store tastes great this way.

In the East: Wilmington Delaware, The Dog House. Try it with just chili and cheese. They use good american cheese (no cheese sauce here) and the chili is the best I have had on a dog (no beans!). My favorite hot dog ever. Also, props to "The Roast Grill" in North Carolina. I used to live there and they are fantastic; normal size dogs there and a healthy disdain for ketchup! The last time I was there they had a travel size bottle of Heinz on the shelf selling for $100.

I wanted to cry when Weaver discontinued chicken croquettes :-(