Serious Eats - seriouseats.com

My favorite olive is whichever one I happen to be ingesting at the time!

Bacon is the "candy of meats"!!!!!

What about pointed sticks??!!

Fat Willie's in Chicago. Rib tips and a 40 in a paper bag. Booya!

Lead with your tongue, and wipe frequently!

The Goblin Cock was almost too much deliciousness to eat in one serving, but I managed. Try the "Slayer"--topped with anger! (also gets rid of the pretzel roll, if you don't dig those...) @NotAmerican--certainly there are plenty of places in Chicago where you can get a good burger without anything else on it--go there, so we can get served faster at Kuma's.

Lo is a flinty-eyed kitchen assassin. I want to drink with her! Chiarello and Bayless should just smooch and get it over with. What was with the "limp wrist" comment someone made to Art? It would be nice if the show was longer, to really show us mortals the techniques these chefs are using.

Had their gin- tasty stuff! Interested to try the white whiskey. @Simon- I think you're right- all bourbon starts out as "white lightning", and only gets its color from the burnt new oak barrels it's aged in.

Must have quality bread, maybe sourdough, with either butter or olive oil, done on my Foreman grill. And kosher salt liberally sprinkled on the outside. All cheese choices are left to the cook. Meat it up at your convenience, but then it magically becomes a panini.

Oooh! Bourbon cherries! How long do they need to swim? What brand of bourbon? More info, please!

Only the folks who still think that meat grows on styrofoam trays...

definitely would involve Bombay Sapphire!

I humbly bow to your blog-fu, Paula-- you are articulate and, seemingly, awesome ...(if fearsomely so). Pay attention serious eaters! This is how you take someone to task, yet build them back up! May your hunger always be sated!