Serious Eats - seriouseats.com

it used to be gourmet, but now i'm trying lucky peach

First off, ridiculously cool name/alias. Beycon makes me think of Beyonce and bacon, both of which is delicious.

Secondly, thanks for sharing your kitchen experiences. Cooking in a large volume under time constraints is physically and mentally demanding. Most of the work involved is pretty demoralizing and frustrating. It's hard, but you should know that you have the respect and support of the SE community.

Go Chris! And when in doubt, don't make a grab for the knife.

wow, the awesomeness continues.

i love my cow, but i'm going with hanger/skirt/ribeye/or cheeks.

black, like all of my friends.

pho!

I'm just here to sympathize with defending your choices with family and friends. The holidays are crazy and at least having good latkes may save because everyone will proclaim how great the food is.

today, a cold brewed coffee using a vietnamese coffee filter + milk

served next to a pear.

A Haiku about my knife:

My Shun Santoku
It's shimmering, sharp, smooth blade
Is my robot arm.

Bet you didn't see it going there, did you?

black, like the dark crevices of my soul.

i put those babies on anything!
but unless i'm making something, it will be served plain.

amen.

flanks steak, but maybe this filet mignon will change my mind

i always thought the only way to upgrade eggnog was with alcohol!