Serious Eats - seriouseats.com

My favorite is at Peter Pan donuts in Greenpoint: scrambled egg (sort of a 'patty')and American cheese on a toasted bialy. Freshly griddled bacon if you want it. Their bialys are excellent.

But this discussion would veer wildly if it were about the platonic ideal of an 'egg and cheese', which is I think is singular to this city and others in the northeast.

I don't like Barcade.

Best pizza-related band ever (they are really good regardless of pizza):

http://www.myspace.com/personalandthepizzas

Seriouseats is proliferating this

Am I seriously the only one who thinks this is a clever and potentially delicious idea

Louis Mueller's, Taylor, TX

Some great recipes in there for baked goods (biscuits, cornbread) !

I do this all the time; the slices at Rosario's on Orchard in the LES are quite good when ordered well-done.

Good call on Peter Pan, they have awesome donuts!

I love Budweiser, in the same way I love burgers and fried chicken

I've been making these for quite a while, from the Good Eats recipe. It's one of the winningest combinations.

I grew up in Austin. Mustard is the standard condiment in Texas, as far as I know. I prefer mayo however, which isn't out of the norm either. If you want ketchup, you generally have to that yourself.

Regardless, I despise ketchup on burgers.

I feel like I read something recently that bones of younger animals have more marrow than those of older ones (so in this case — and in that Fergus Henderson recipe — it would be better to use veal bones)