Serious Eats - seriouseats.com

There should be a new location opening on India St. in the Little Italy area of San Diego soon. I saw their hiring ad in Craigslist a week or so ago. Saw their new store a coupel weeks ago and it looks almost finished. Can't wait.

Burger Lounge is definitely one of those restaurants to visit when you're in San Diego. The burgers are VERY, very juicy--you'll have its juices running down your fingers! (in a good way...). Personally, I prefer the Grilled Lounge Burger over any other--I mean, that's what you're coming to Burger Lounge for: grass-fed meat! Fries and onion rings are to die for--garlic-seasoned and definitely fresh-cut. I have to disagree with the many people who aren't fond of Burger Lounge; why else would it be a part of San Diego Magazine's top restaurants? It's even becoming increasingly popular among San Diegans...and a new location is opening in downtown Little Italy. Burger Lounge is definitely a must-go!!!

that bun looks so fluffy and awesome! i just want to pat it on the top photo.

I must admit that I have become a huge fan of Look cooking bags. Over my protestations, my husband convinced me to use one for a turkey once and I have never looked back. I cook mine on a bed of root veggies in a stoneware roasting dish.

Which All Clad pan is it that you think doesn't have any aluminum core?

As for roasting a chicken, I use my 10 inch All Clad stainless skillet fairly often and on occasion use my 10 inch cast iron skillet. I also use my 5 qt oval enameled cast iron dutch oven. It depends on what's easy, whether I feel like dealing with cleanup and whether I intend on making a sauce and/or want to roast vegetables along with the chicken.

@california foodie I don't think it makes any difference with the cleanup. I roast a well seasoned 4-5 pound chicken for about 2 and a half hours at 325 degrees. I think the lower temp reduces a lot of the splatter, cooks the bird all the through without drying out the breast and results in a nice crispy skin. Everybody has their own favorite routine for a perfect roast chicken and this is the one my family likes the best....oh here's a hint about cleaning the pan-as soon as you take the bird out of the oven and have either drained off the juices or deglazed fill the pan up with hot soapy water ASAP and in a few minutes your pan will clean up nicely.

Well, whenever I roast a chicken which is very often in the winter, I just use my favorite roasting pan, a 15 x 9 with 3 inch sides. I love gravy with roast chicken so I make a bed of celery, carrots, and onions in the pan, season the chicken and plunk it on top. Roast til done, and then I take the chicken out, strain the pan veg's, degrease and reduce or thicken.

YUM