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I love beets. This recipe looks great. But I wonder, why do recipes for roasted beets always call for them to be covered with foil? As opposed to the technique for, say, oven roasted potatoes. "Roasted" beets (sliced raw, a little oil, s+p, on a sheet pan) are amazing. Otherwise (foil covered) they're more or less steamed.

Welcome. Your Guilty Pleasures sound like simply Pleasures. The guilt comes from what?

Oh God, BBC radio at night, after you wake up around 2:00 and then for the next 3 hours, down low so you can't exactly hear what they're saying. Have you tried Steve LeVeille on WBV 1030? You should check it out. He does the overnight weeknights. Just a bunch of talk about random stuff, with callers: music, his cat, topics of the day. It doesn't lull you like the BBC, but it's weird and hypnotizing.

I applaud your thoughtfulness and creativity. That dish looks mighty tasty. I love noodle dishes that can be put together with pantry staples and a few other things. Will be trying this for sure.

Wondering: what about the white part of the scallion? Why not just throw it in? Also, seeing bacon together with pasta, I thought egg: Korean carbonara. Not better, but it might also be good. Or perhaps just a sunny egg on top.

I'm excited about following along with this experiment. I question some of the assumptions about health and urge further investigation, which I assume will be forthcoming. eg. Canola oil or lard from organic pasture-raised pigs? What's a better cooking fat health-wise? Are you sure?

I don't want to make you into some sort of diet guinea pig, but have you considered following another set of dietary restrictions/prescriptions for a similar time period so that you can compare? I vote for following the recommendations of Sally Fallon and the Weston A. Price Foundation http://www.westonaprice.org/. Raw whole milk from pastured animals, plenty of traditional fats (from pastured animals, butter, true extra virgin olive oil, unrefined coconut and palm oils etc.) and no refined vegetable oils (canola, soy etc.) NO soy in general except fermented types (miso, natto, tempeh) in small quantities. Careful use of whole grains and nuts (care taken to sprout or ferment). Lacto-fermented vegetables eg. sauerkraut. Meat and bone broths. Fermented full fat dairy from pastured animals.
I am sympathetic but have no connection and do not and have not followed the diet except in minor ways. I think it's interesting because they question a lot of assumptions (let's start with canola oil - the highly refined version of which was not considered fit for human consumption not so long ago, yet is today promoted as a healthy fat. Does the rise of the use of these supposedly healthy fats coincide with any rise in health complications of the population? In other words, would we have been better off if we kept eating butter (from pastured cows) instead of switching to canola?)

Isn't Old Bay already like half celery salt? Why not a little crab? Or a lot?
But I like all the other business, especially about Sundays. If I could choose a weekend it would totally be Sunday-Monday, provided you didn't have to work Saturday night. You have enough time to see your friends etc. who have regular weekends off. Sunday can still be the favorite day but then you have this bonus day after when most people are at work, so Sunday then becomes even better.

I'm sort of with @janaatwg - I want a Po Boy to mean something, to not just be random tasty stuff in New Orleans-style French bread. I embrace imaginative sandwichery, and I found most of the sandwiches in the slideshow enormously appealing. But how is a delicious looking sandwich like The Godfather, for example, considered a Po Boy and not just a meatball sub/hoagie? Are we agreeing that there are simply no rules beyond the bread? If so, I object.

I love the spuckie at Cutty's (all the sandwiches I've tried there have been excellent.)

But I think the way the word "spuckie" is used is slightly off. There is no South Boston take on the muffaletta, certainly nothing like the spuckie on offer at Cutty's. Maybe you could get an italian of sorts and it would sort of be in the muffaletta ballpark. A spuckie is just a sub, called that in a few pockets of New England (Dorchester, eg.), fading in use as a term. Some claim the word came from a certain type of tapered sub roll. You can get these still in the North End at Parziale and Bova.

@PSFam Don't know about the history of Sabrett dogs, but where I encounter them wholesale (Restaurant Depot) they're mostly skinless with one smaller type (10:1) n/c.

http://www.sabrett.com/menufranks.cfm

@monopod. I loved Tommy's too, drunkenly. Sesame crust, open late. They closed a good while ago, like 5 years maybe.

This is a huge subject and I'm so glad you have a new column dedicated to it. Sugary cereal is a whole category that I don't really eat that much now because I'm not that into sweets, but I did grow up on Alpha-bits and Frosted Flakes in the mix with less sugary-y ones like Shreddies, Wheatabix, Cheerios, Raisin Bran and Special K.

But what I moved to write about now is a fairly recent paradigm-shifting (to me) move I made on the "healthy" cereal front - bust up some hearty crackers like Wasa, let sit a bit in milk (whole milk and raw for me). Top if desired with fruit or other cereals or nuts or sweeteners. (Or go savory!) So many possibilites (whole wheat pretzels are pretty darned good, e.g.)

I agree with the sentiments expressed by @AKA and @WG: Sandwiches aren't museum pieces - you have the original in situ and then everything else. There's good homages and bad, but we're after delicious regardless (or irregardless). Tasty fried oysters on French bread with stuffs sounds like good eating to me (but the generic looking mesclun in the pic is perhaps a bad idea). e.g. Cutty's in Boston (which gets a lot of deserved love from it's friends here) does a roast pork and broccoli rabe that is clearly Philly but also not remotely so. Riffs are cool if they're done with love.