Serious Eats - seriouseats.com

My epiphany came when I heard about marinating the liver in milk. It really does remove the signature "bitter" taste. Whatever the recipe, I always soak in milk for a few hours. Thin slices seem to work best for me too. They cook fast and it's easier to avoid overcooking. It is far better to under cook than to over do it.
Although there are numerous recipes I love, my favorites include simple grilling on a charcoal grill or batter dipped and fried. I've also got a favorite method of braising chunks of liver in a Mexican themed sauce and serving that with tortillas and a side of seasoned rice.

This is going into my "to do" list of recipes..!
I appreciate the rustic, simple and economical aspects of pork belly but I think I'm going to start off with a slightly leaner cut of pork unless someone points out considerations about the fatty belly that I'm missing. It seems like that 3-4 minute boil isn't going to do enough to counteract the downsides involved with so much fat... IMHO

@cybercita,
If I were Santa, I'd find your request the most fitting of all and do what I could to fill the order.
Since I'm not Santa, I'm asking (after a half century in the kitchen) for my first crockpot/slow cooker; I've seen so many of you discuss the successes you've had with yours. I'd also like a pizza stone and a small cast iron Dutch oven.

I visit SE pretty much daily and consider it one of the best among all blogs. If SE disappeared I'd draw great solace from the Homesick Texan; greatly due to my family heritage and the memories it conjures.

Mustard, relish, BBQ sauce (sometimes) and sliced onion on the bottom. Meat w/melted cheese comes next. Top with bacon and/or sauteed mushrooms (opt.) then a slice of tomato, lettuce leaf (not shredded) and only mayo on the top bun. Keep the ketchup far from my creation..!

I'll admit that years ago I worked as a furniture delivery person and quite often clients would leave a key out for us to let ourselves in. If we were in the kitchen and assembling a table, for example, we'd sneak a peek. After decades I still remember the recurring quip, "How can anyone live like that?"
Today I'm less interested in the larder but I won't hesitate to go through friend's personal recipe card boxes or binders. Usually I ask first and most anyone will offer paper and pencil if I find something I want to lift from their treasure chest...
I'm also the type who reads cookbooks from cover to cover like a novel..!

I eat my SB eggs eggsactly like @CJ McD does.
It's important to me however to end with a corner of buttered toast to swab out the last of the egg left in the bowl. The toast is either whole wheat or a toasted English muffin.

Yes, I've always got a carton in my fridge and use it for all of the basics; Ranch Dressing, Biscuits, Pancakes, Waffles, Chicken (and other meat) marinade and frankly I find it to be a refreshing beverage on its own.
All of that said, my real comment is that while in Graduate School I traveled extensively with one of my professors and when we'd stopped in a diner for a meal at the end of the day, he'd invariably order a slice of cherry pie served in a soup bowl with a glass of buttermilk served on the side. That glass would get poured into the bowl with the pie and he'd enjoy every bite. Truth is it's not such a bad combination! It takes all kinds...

There's snow on the ground in my neighborhood so this sounds like just the ticket to warm things up. Grilling is pretty much out of the question so I'll while away some time researching how this can be done in an oven. Thanks for the idea...

I've pretty much kept to the peanut camp primarily due to the cost differential; preferring to stick with the "peasant factor" in any cuisine. I must admit that I'd relish trying the cashew version if you were buying... ;~D
Always looking for the path of a peacemaker, can't we just throw a fistful of both into wok the next time we cook? We've all probably strayed from the "purist" version of this dish long ago anyway...
On second thought, not a good idea. It would just bring up another rant of mine; living with a "cherry picker" who always picks out the choicest morsels from a medley-type dish. I hate that..! (Let's save that for another post)

If you're trying to sell me a cake, start by baking a rich Carrot Cake with a ton of cream cheese icing. Once I've polished that off I'll be back looking for a German Chocolate cake with rich coconut frosting and at my funeral, I want you to serve a luscious Red Velvet with fluffy white cream cheese frosting concealing its crimson beauty...

I tend to agree with @therealchiffonade. I guess I wouldn't mind so much if a similar post came from an established contributor to SE but it seems very disingenuous to have a new poster talk about trust and knowing what good ideas come from being a part of the SE community. @cookingtheamazing may some day develop a wonderful site but I doubt I'll check back to see.

If I can only choose one for the rest of my life, I'll opt for the hot and crispy. That said, I have very fond memories of childhood picnics where cold fried chicken and potato salad was the featured menu items (both of which are deemed deadly now).
My most vivid remembrance of said picnic fare was chicken pieces dipped in a light batter and rolled in sesame seeds before being fried and chilled. Today I strive to emulate Edna Lewis' fried chicken, served hot and crispy..!