It's not reaching, it's actually quite an elegant solution to a common problem. However, I'd be shocked if several people haven't already been doing this for years and would be surprised it's taken the rest of us this long to figure it out.

Good work Dan, now someone get me some guacamole!!

I love blueberry-blackberry pie, especially with the addition of zesty housefly.

Seriously, edit that picture.

Gussied up Rice Krispy Treats are such an easy way to have fun in the kitchen, everyone should have their own 'special' version. I do weird versions a lot but I always come back to my perfect standard: Chocolate. Just add 1 1/2 tablespoon of unsweetened cocoa powder and a 1/4 tsp kosher salt to the regular recipe. So good I can't stop eating them, plus they're not as sweet if you dig that sort of thing.

I've made pie in 18x13" half sheet pans (I included link at the end because I love these pans) and it worked fine by just doubling my regular deep dish recipe. The only real tip I can relay is to resist the urge to make your filling layer too thick or you'll overcook your edges while leaving the center al dente. That's why these pans are so perfect, they physically prevent you from overfilling.

I also did not attempt to double crust here, rather I folded over the generous excess dough I'd left myself so it resembled a rectangular galette in the end. I do a high/low heat strategy, for this I think I did 425 for the first 15 minutes and then 375 for an hour or so, until it looked done. I recall it was perfectly delicious. Good luck!

http://www.therestaurantstore.com/18-x-13-18-Gauge-Half-Size-Aluminum-Bun-Sheet-Pan/407BUNHALF.html

I love Oreos, LOVE THEM, but there's no way in hell I'm trying any of these wacky ass flavors. The farest I'll stray is Vanilla Oreos, which are pretty damn good.

The only classic cookie variation I've really fallen in love with is the Triple Berry Newtons, which Nabisco appears to have discontinued (of course). They apparently still sell them at Walmart, go get yourself a package stat (but only if you don't live in central Pa)!

I don't know how I've gone my whole life without making this, but that will be corrected shortly. Avocado and cheddar do go well together, but I wonder what other cheese could up the interesting factor. Maybe something nutty like gruyere?

For the record, you should make yourself a cheddar, avocado, and bacon (just a little bit) quesadilla with hot sauce and ranch on the side for dipping. My favorite.

Please don't take this personally but that has got to be one of the most unappetizing lead pics I've seen on Serious Eats.

I was sort of on board until she, a professional chef, decided to name something on her menu a "sammich."

Deal breaker.

I'm sorry you had to eat that nasty thing, but you wrote a damned amusing review if it's any consolation.

I like Kettle brand chips, and I am one of those who drags their bacon through the syrup that drips off their pancakes, so will be trying those maple bacons stat.

Ditto on the kettle corn, it smells sort of good I guess, but it just doesn't jive on my tongue.

Naturally, this is no knife-and-fork affair...

Please edit to correctly read, "naturally, this is a knife-and-fork affair." I pity the fool who tries to pick this up and eat it sans utensils, although I would like the photos to laugh at.

I live in central PA and the breakfast eggs at McD's ALWAYS come like your special "round egg" request, without having to make said request. The only 'folded egg' I ever see is at BK or Dunkin Doughnuts. That's interesting, apparently NYC McD's are doing different eggs than here in PA.

Oh my god man...this looks so good!!