There's a Michael Mina restaurant here in Vegas that makes delicious steaks which are, I believe, poached in butter. It's called StripSteak. Maybe give them a call and see how they do it?

Sorry about the typos, btw. Sleepily typing on an iPhone.

Roasted chicken (Keller's recipe), sous vide breasts with any of a number of sauces, cacciatore with only thigh meat (nom). Thanks!

I would love love love it and be very grateful if you did a low-carb series sometime! I don't think I could eat vegan for even a day without being completely miserable, so way to stick to it. Low-carb is about as far from vegan as you can go, so it would be cool to compare the two.

Ichiza, Monta, Los Tacos - all off the strip, all delicious and not touristy

If you can deal with the celeb restaurants a bit, the pork belly ragu at Otto in the Venetian is very tasty, and everything at China Poblano at the Cosmopolitan is excellent (and reasonably priced, given the location).

Pork belly! As bacon (obviously), pancetta, ragu (nomnom), braised, hopefully as porchetta (trying the recipe next week), in ramen... There is no way to go wrong with pork belly.

I'm doing low carb and have been experimenting with shirataki noodles. In my experience, tofu shirataki have a much more pleasant texture. They're a blend with the same fiber, so they're still really low in calories and carbs. Just something to consider! Also, I tend to like them with really hearty sauces, since thin ones don't tend to cling to the surface of the noodles the way they do pasta. Therefore, I prefer to have a topping that can sit on top without sliding off, like a bolognese (tried marinara - no good!). Good luck!

If you are ever needing an In-N-Out burger companion in Las Vegas, please let me know! Thanks for the great piece.

Sidenote - is there a way to subscribe to a thread so that you get an email when someone replies?

Any chance we could get a post on stir-fry technique? My first attempt just earlier this week was completely Le Suck.

Oh, and I'm sold and will be buying the Joyce Chen wok you suggested. Thank you!

I am revisiting this post, which I have appreciated muchly since it was first posted, with a question: have you ever made burgers out of buffalo meat? I love buffalo and am pretty happy with my burgers, but they are never as good as yours look to be. Should I be making any adjustments to the cooking technique? Thanks so much for this and all your other great posts - I can't wait to try the McD's french fry technique next!

Cooking for a partner is so lovely, glad you are being so good natured about it! As a fervent meat-eater, I find that veg options often don't fill me up, even in large portions that contain a fair amount of protein, so I respectfully disagree with people that suggest tofu or beans as a substitute. Now and then, yes, but it wouldn't work for me every day. Something that I do to keep meat on hand and easily accessible is buy a relatively inexpensive but large cut of beef, cut it into small cubes, season it with kosher salt, and cook it up in a pan with some garlic. Then I just throw it into other foods to up the protein content. It's not super fancy or as amazingly tasty as the actual recipes I make when I want to cook properly, but it might be nice for you to have emergency meat on hand for him. Just remember that beef cut up like that cooks in no time; it's really easy to over-do it. You can also ask him what spices he likes or change it up over time. If you are looking for more involved or special occasion recipes, feel free to send me a message and I will send you some favorites. Good luck!

(Please do not make fun of me for this, Foodies, I really can cook proper meals, I swear.)

@thirdstone: So what's your recipe? You make it sound pretty exciting.