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My fiancee and I frequently put it on pork (its especially delicious on slow roasted suckling pig), tacos, and all kinds of other stuff...

Probably in a cheese/crackers type spread with some yummy cheeses, crackers, olives, smoked fish, and delicious italian meats (like prosciutto!).

Cafeteria de Pancho on California and Palmer makes a good one, as does Cafe Bolero on Western and Belden.

One other question Kenji, this one also meat related (I had the pot roast question.) I recently had the pleasure of dining at Maialino in NY, and had the dish they are famous for (the Mailino). This was the best crackling pork dish I have EVER HAD! How can I recreate this at home???? Keeping the meat moist and tender and at the same time getting the skin nice and crispy while keeping that soft layer of fat in between....I just can't seem to find a good recipe/method for this.

Kenj...my question relates to pot roast. Over the past few years, my fiance and I have tried about 4 or 5 different pot roast recipes, none of which came out very good. Maybe with the exception of our most recent effort, where the meat tasted dry and tough right after it finished cooking but after sitting in the refrigerator overnight somehow the meat seemed much more tender and juicy. Why is that? Also, is there some pot roast recipe out there where the meat will be tender and juicy right after cooking it, also without overcooking the potatoes and veggies?

Pastrami oh Yum
Your salty goodness I love
Do not ever leave!

my backyard...with my fiance working the grill/smoker.

Why does everybody in Chicago think that Smoque is the best barbecue in the world? I've had it, and its nothing special. Most of those people probably just tried it because they saw Guy Fieri go there.

Anyways, my favorite barbecue place is right in my backyard....with my fiance in control of the smoker.

Chili or gumbo

My fiance made some stuffed mushrooms one time with artichoke/jalapeno dip filling topped with a little piece of salt cod....cooked in the oven for a few minutes they were delicious!

I make a black bean spread for tostadas (black beans, sour cream, salsa, green onion blended together---simple and tasty) and that is the exact same color that mine looks like. Black beans blended like that DO NOT look black. They look brown. This picture is right on!

Its gotta be chocolate chip cookies!