Serious Eats - seriouseats.com

@znachki: Pinnacle Vodka is the "mastermind" behind the run of cheap, flavored vodkas. The make the Whipped Cream, Swedish Fish, Cotton Candy, etc. They used in shots and their bigger brother mixed drink versions. The Whipped Cream, which smells just like it, is mixed with orange soda, creme soda, rootbeer, Dr. Pepper, Colas, etc.

http://www.pinnaclevodka.com/flavors

Bavarian Pretzel Melt at Sheetz is the go-to road meal when crossing the border from Ohio into Pennsylvania for PSU games.

Hands down, it would be Bayless. His food, the stories, the education, and his personality are a combination that is really, really hard to beat.

Phenomenal.

Smoked, med-rare pork tenderloin with chimichurri sauce and crusty bread to soak up the leftover chimi with.

I threw in my Kenji-inspired, success story in his previous sous-vide post, but thought I'd add in a quick tip here. For smaller cooks, ie, 1 steak, fish, etc, I used a large Bubba Keg insulated "mug" wrapped in a towel. Basically, any large thermos can work as well, so it might be good for the camping crowd. I tried it on a 1lb ribeye and it was amazing.

Missing Bullet Point: "The 5 Second Rule" is a myth. It's more like 7 seconds.

You've Got Some Splaining to do.

Been waiting to go to Bianco for 10+ years. Finally plan a trip to go, and the week before is when he announced his stepping down. So...it was phenomenal. Worth the years of hype, which obviously most things tend not to live up to, and had the pleasure of meeting Chris, who was there to oversee the operation. Funny thing is, his doctor might want to know that by stepping back, he did just, and only that. He stood at the counter pass the entire time. I'm sure the dust is much less there. :)

My blender: drinks, sauces, dressings, soups, and most importantly, Chimichurri!

ribeye!

Hands down, without a doubt, any time of day or night, the plate on the bottom left of the picture. Might be my favorite combination of any cold foods.

if you love avacados, definitely try rick bayless' recipe for avacado ice cream. amazingly simple and quite possibly the best tasting thing i've ever made.