Serious Eats - seriouseats.com

I have been cooking my ribeyes approximately this way since I got my first cast iron skillets 20 years ago. It just seemed right to me, and I just needed to keep more of an eye on it some times. I'm not claiming any credit, just to say it seems I got lucky!! and probably explains why I eat ribeyes at home and very seldom in restaurants.

Section 3: You preheat the oven for 30 minutes while the buns rise? Or is the extra rise only for burger/sandwich buns?? Seems a waste of energy to leave the oven warming for that long.

Could someone please explain to me the whole idea of 'pickles' as they, to me, seem to be pickled pickles. I am English (that's not British, but English, it's specific.) and have never had any liking for any cucumbers (pickled, plain or otherwise) except in tzatziki sauce on a gyro, which for some reason seems to be essential. Having soggy pickles appear on a burger, especially after asking the server for 'no pickles', means the burger gets tossed. So why the big US thing about pickled pickles? I love pickled beetroot, pickled onions, lots of red wine vinegar in my slaw/potato salad, so it's not the vinegar, but I can't take cukes. So why is it such an essential over here??

When did anyone get the idea that '99' ice creams were only available in Ireland?? I was eating those in the Liverpool area of Britain nearly 50 years ago and they're still available!!

My hero was always Graham Kerr, from his cream and fat in everything till his wife had her heart issues, to his healthy recipes and styles, he was always the best chef in the TV world to me and taught me so many simple procedures that I use almost daily, that I wish he had been my father so I could have started so much earlier.

And the second cook of my life was my mother, who did what she could with a very limited budget but managed to keep us fed well on English cuisine, but had the sweetness to say that I became a much better cook than her, but that was only because I had the money and time. Although I agree with her that my Yorkshire puddings are WAY better than hers!!

Waffles

Simply put, why would you want to serve Brussels Sprouts to *anyone* who says they don't like them?? What sort of host are you that has the unmitigated gall to believe that you can cook them in a way that those who say they don't like them would immediately consider you the greatest chef of all time?? If they don't like them, find something else!! I don't like brussels sprouts and just adding garlic (I'd leave the whole plate and go out for dinner somewhere else) or bacon (Did you consider the fat content??)... just find something original and stop looking for justification for boring choices!!

They claim it's Roquefort cheese, but Roquefort is a French blue crumbly cheese, not what appears in the video, and would add at least $5+ to the cost of the burger in the quantity shown. And even Rochefort cheese is still too creamy but a more likely possibility. To be honest it looks like Monterey Jack...