Serious Eats - seriouseats.com

somebody go down to your local burger joint get a burger and send it to Germany I am shure by the time they get it it will still taste better than that!

I want one!!

I can take a Chef Boyardee Pizza mix, and with a little tweaking turn it into something way more edible than the crap in the frozen food cooler.

Have never used Lipton Onion soup as a dip mix and definitely have never used a mix for Guac - WTF is in a Guac Mix?! I'll pass on both... I love fresh, homemade Guac and I just made Carmalized Onion Dip (http://www.101cookbooks.com/archives/caramelized-onion-dip-recipe.html) which was AWESOME!!! Go for the "real thing" people! :)

When making Lipton Onion dip, I use half sour cream and half mayo, and I add 4 or 5 roasted garlic cloves. YUM! the mayo takes away some of that viscious mouth feel, and the roasted garlic adds much to the flavor.

Hands down, the best french onion dip available is made by lawson's. It comes in a pre-made tub and it's like heaven. I used to be available (in ohio at least) at a convenience store called Lawson's, which was then bought by Dairy Mart, Which was then bought by Circle K. As far as I know Lawson's no longer exists as a convenience store, but Circle K still sells their wonderful dip.

It took a while but my partner and I finally determined why we like Costoc's spinach dip so much. It tastes like Liption's onion dip with green bits in it. But if you did not grow up with Lipton's onion soup mix dip as a special treat then you are not going to like it now and I suspect the same is true for the Costco spinach dip.

The title of the post mentions Santa Monica, but the body (correctly) identifies Harold's location as Mountain View. Might we get the title edited?Mountain View and Santa Monica are several hundred miles apart.

Has anyone tried this:
http://www.epicurious.com/recipes/food/views/240258

I'd like to, but not if it will end in deep disappointment.

I'll agree that the hype around this guy is pretty outrageous. But these buns were so good...

Province Canteen makes some good variations of buns using mantou (steamed bread). Cheaper than Momofuku's, too!

http://www.provincecanteen.com/

eeeeeeeeeeew!

I'd rather starve than eat raw garlic; onions that aren't thoroughly cooked to the point of disintegration; any form of cilantro and parsley. I'm sure there's more stuff I don't tolerate well.

Dishes are sent back to the kitchen when I'm at a restaurant, if I even detect a scent. I've immediately vomited at restaurants when I've bitten into a hidden raw onion in a sandwich/wrap, it's so embarassing. The, uhh, outburst happens too quickly that I can't stop myself...which is why I always repeat myself and have them repeat my requested omissions, so they remember why the dish is being sent back.

Apologies to MFK Fisher et al, but I literally can't stomach raw oysters!