Serious Eats - seriouseats.com

How do you get a white trash girl to suck your d**k?

Dip it in ranch dressing.

I don't put ranch on anything! Gross tasting stuff.

I absolutely love ranch on my pizza. Granted, I am a middle-school student (though homeschooled), and got the idea from my (middle school, homeschooled) friends after we started dipping French-Fries in Ranch (that's justified in Mich--here most of the fries are way too greasy or way too dry). We decided to try it on our pizza--and it's great. Only Hidden Valley (tm) works though. Deep dish pizza doesn't need it, fortunately. A group fave for us is cayenne pepper, fresh black pepper, ranch, and tabasco sauce. I agree, if it's good pizza, it doesn't need condiments, but (1) pizza in metro-detroit isn't that good, and (2), it doesn't matter if it needs it--if ya want it, I say put it on unashamedly!

Top a bed of arugula with blueberries, sliced granny smith apples or pears, blue cheese and some chopped pecans. Squeeze some fresh lemon juice on top and you have a great salad combo! I have another great salad combo under my recipes section on my blog: www.shar-on-nutrition.com

Spinach, strawberries, red onion, almonds, raisins, cheese...yummy! This is also good with pears...and a homemade poppyseed vinagrette! Excellent!

Lvn4life.. Imedium means pink in the middle. Medium well is almost no pink and well is zero pink.

I wonder if there is a way to combine the crispy carmelization of griddling with the picnicky smokiness of grilling into one perfect patty... if someone could/has achieved this or knows a place that has, please do tell.

Still don't understand the popularity of medium rare when the threat of foodborne illness is considerably high.

E. coli is very real, there is a reason why some restaurants refuse to serve any meat not well done. When you become ill, there will be no one to blame but yourself!

That article shouldn't even be mentioned (except in ridicule) on AHT. Thumbprints are for those who overwork the meat. Its personal preference, but cmballa is right - handled as little as possible and packed so loose they almost fall apart leads to the juiciest result. 'Exactly 3 mins'? That's ridiculous. Salt and pepper well ahead? Knock yourself out, but don't do that to my burger, thanks. And if grilling buns is the only civilized way to eat them - I'll stick with the cavemen at Shake Shack, PJ Clarke's, White Manna, Corner Bistro, etc.

What's with the notion that the grilling season ends with Labor Day? Both my Weber grills, gasser and charcoal, see duty 12 months a year here in Connecticut. I think these are good general rules of thumb - these guys have determined that for the 6 oz burgers they make with the fire they build, 3.2.1 works for them. Weighing is a good idea.

Make the center of the burger a little thinner so that when it tightens up, it won't turn into a ball.
As for me, I always like to grind my own beef so that I feel better about cooking to medium rare.

The organic farm is drowning us in huge quantities of broccoli, lettuce, boc choy, kale, spinach, Kale, collards, radicchio and escarole! I'm not complaining, but I'm trying to keep things interesting while we eat all these greens.

Current fave: any combo of lettuce, sliced strawberries, chopped red onion, walnuts, chevre and poppyseed dressing thinned with a little milk - don't like it too thick. You can throw in some white beans, too, if you like.

Also: lettuce or greens of any kind, thinly sliced pears, craisins, and a good-sized slice off a log of chevre, rolled in chopped pecans and baked until warm. Dijon mustard dressing - heaven!

My favorite chopped salad: lettuce, onions, tomato, avocado, walnuts or almonds and any type of vinegarette. Love, love, love tomatoes and avocado together.

I have NEVER heard of this culinary habit of ranch dressing on pizza until I read this in the Wash. Post:

http://www.washingtonpost.com/wp-dyn/content/article/2008/05/27/AR2008052700821.html

It just seems like such an incongruous flavor or condiment to add to a pizza.