Serious Eats - seriouseats.com

We had something like this when I was a kid called "Mickey Mouse", which had chocolate ice-cream ears and eyes, a vanilla "rest-of-the-face", and a "chocolate" gumball for a nose. I can't say that the "chocolate" tasted like chocolate, or the "vanilla" tasted vanilla.

First of all, EDWARD, using a French baguette for a banh mi is quite authentic, due to the French colonizing Vietnam in the mid-19th century. The baguette became part of the culture.

Also, I have to argue that a banh mi without fresh, sliced jalapeno isn't really a banh mi. This "chef" is selling out to the American palate.

This article appears to be another of your drivelous advertisements, wherein you write as if you don't really like the place, but end with a gleaming endorsement. How much did they pay you for this one? A year of free sub-standard sandwiches?

Wow. Commercialism at its best.

Good job, Levine. You even got me to click a referral link (Norwich Meadows).

This reads more like an advertisement than an article. The way you describe "perfectly marbled" meat, as if we MUST adhere to your standards, is precious. "patties of well-marbled (20 percent fat)" Way to tell us how to enjoy our burgers, Edward.

Also, the new fad of putting everything on "strata"... Pretentious. Call it what it is. It's flatbread. It's focaccia. It's not some new, innovative, most-fabulous bread of the gods: "strata".

Does anyone know how to get the page to print with pictures? The warning at the bottom of the page is accurate. "When it is printed the picture is not output. Fear it needs, but please acknowledge."

Oh, duh... screenshot. :P

I blogged about his choice of roid cream on my Webby Award Winning blog "All About Asses" back when he was attending Secret Muslim School in Iran.

There once was a burger called Chuck
He was cooked til twas nary a puck
The juices ran out
Cause the cook was a lout
Still ate 'em cause I don't give a...
darn.

Bacon-wrapped jumbo shrimp with homemade cocktail sauce.

Also, homemade guacamole.

Slightly cool (55-60F) hummus on warm toasted pita is my favorite. Anything "just out of the fridge" cold just doesn't have as much flavor as it does at room temperature, IMO. I leave my jar of salsa out of the fridge for 30-45 minutes before pouring a bowl for dipping, too.

@hungrychristel - Ha! So drinking Pepsi 0 leaves you less satisfied than a regular Pepsi. That's truth in advertising!

Roasting a whole pig over an outdoor fire pit in the middle of winter with several Indonesian chefs after a long night of bartending at the sushi bar. Everyone fought over the ears and knuckles.

@Cary: Well, what is your proposal for a server knowing the descending age of each guest at a table?

Having lived in Tuscaloosa for almost 6 years and having bar tended at the best sushi restaurant in the city (no longer, however), I can clearly recommend Hokkaido on 15th street (across from McDonald's). Riza (pronounced 'Ray-zah') is an awesome sushi chef who has worked all over the world, even as private chef for a prince of Dubai. His culinary view of sushi is unsurpassed in its simplicity. His own sushi vinegar recipe is AMAZING, as is his own brew of Ponzu sauce. Make sure you try the Tuna Tataki (seared tuna, easy for a first timer) and the Deep Fried Spicy Tuna roll.

Also, don't listen to huneybumper. The fish is delivered fresh every other day at Hokkaido. The whole "near the coast" thing is untrue, because, well, there are no salmon, tuna, yellowtail (most of the common sushi fishes) anywhere near the Gulf. Sushi is just as safe to eat in Alabama as it is in New York.