Serious Eats - seriouseats.com

I've always lusted after a continuous oven used in manufacturing. It has a long belt that materials needing heat treatment (ceramics, metal products) are placed on and then they slowly pass through an intense oven.
I imagine repurposing it to make pies, pastries, bread. This butter spreader will make a great part of my fantasy.

Never been to NYC but subscribe to Time Out New York and New York magazine mainly to learn about living there ESPECIALLY the food! It seems to me the vendors at the park in Red Hook would be the first place I'd hit.

http://www.honest-food.net/ aka Hunter Angler Gardener Cook
Humanely harvested fish and game, curing meats, olives, making pickles, growing vegetables, experimenting with weird ingredients.

Walk on the wild side!

That's the problem with people food for cats. And wet cat food is almost as bad.

Can anyone recommend a really good brand of frozen tator tots for home use?

The love of bacon is hardwired. Wild boar cooked over a fire must be one of the first social human experiences. It's still one of the best.

Salt, fat. Sweet and savory.

I had a bout of lactose intolerance while on a lot of meds. Amy's Soy Cheese pizza is pretty good and it's lactose-free. I jazzed it up with vegetables and some meats. Quorn, a meat analog made from a fungus, comes in crumbles that look like ground beef and really made a good pizza. If you ever have any lactose-intolerant, vegan, or just plain obnoxious guests.

A lot of people are calling BS on this list. The Austin choices were really strange and Casino El Camino should definitely be on the list.

St. Arnolds Root Beer (made in Houston) or Maine Root Beer (made in Austin). Both with pure cane sugar and use Blue Bell Ice Cream (made in Brenham).

What always killed me was hot milk. I have to have soy milk in a latte. Try a good (sold refrigerated) probiotic regime to see if it helps.

Marie Callender's Meat Lasagna. It takes almost 15 minutes to cook in the microwave but is gooey, cheesy, and is nicely spiced. I had a good squire of sriracha.

I like my chopped red onions & fresh, non-pickled jalapeno slices on top of melting cheese. They're less likely to fall out of the burger that way. Any bacon should be at the very top. I like mayo on the top, especially with bacon, and spicy mustard on the bottom. Both buns griddled or toasted. And a little less than a 1/4 teaspoon of anchovy paste in the burger patty really makes a difference.