Serious Eats - seriouseats.com

I must say that I'm shocked, I mean almost floored that it's January and everyone is talking about eating more tofu, more vegetables, more fruit, and less crap...

Earth shattering stuff...

On grilled ciabatta with a homemade tomato-pesto spread

@chanterelle I thought that was well said

@Monsieur_Douchebag let the haters keep on hating..

I have to agree with a few of the other folks on here. Why would you send someone who does not like Pop-Tarts to review Pop-Tarts World? Is this a new slant to be seen more on SE? Perhaps a new reviewer for Slice who doesn't like pizza?

I'm not much of a fan of pineapple on pizza but I love any thread that irritates the pizza purists. I think there should be at least one a week.

I've been in Texas 4 years now and didn't really care much for Whataburger at first. However, a double meat/double cheese with jalapenos is now required a couple times a month. I guess it has just grown on me.

The crowning achievement of Whataburger in my opinion though is the patty melt!

Lou T - I have tried a marinara pie made by someone that knows what their doing and I still prefer mine with cheese. I'm betting a lot of people on this site have as well for the simple reason that they are reading and commenting on this website.

I see a trend here in that you must make a disparaging comment on just about every thread these days....

Kenji,

First I must thank you in guiding me to make the best hamburgers our friends and family have ever had. However, I have now been designated the burger guy for all future cook-outs which will cut into my beer drinking time during said events..

A few comments to each of your points.

1. I used equal (2lbs. each) parts sirloin, brisket, and short rib which was incredible. I put it in the freezer a few hours before starting to make the chopping a bit easier.

2. Great comment about keeping everything cold. I tried to make homemade sausage one time with the KitchenAid and it was a mess due to the fat gunking up the machine. I now realize it was because everything was not cold enough.

3. I bought the weigher and knocked out a good bit of 6oz, 4oz, and 3oz patties such that I could experiment with different size burgers. We did the 6oz patties on the grill, split the 4oz patties between the grill/cast iron skillet, and did all of the 3oz patties in the cast iron skillet. (2) 3 oz patties from the cast iron skillet with 2 slices of cheese seemed to be the most popular burger with the 6oz from the grill close behind.

8. I think this is a great comment as well. After grinding the meat, I weighed out all of the patties and put them onto a cookie sheet. I then got an assortment of those plastic patty makers to make the burgers. I think a lot of people laugh at these patty makers but it sure seemed to work well.

Anyway, I think I'll have one of these leftover burgers for breakfast..

Thanks for the pizza tips!

We tried Antica Pizzeria while out for the BCS championship game earlier this month. I may be a bit limited in my pizza experience but that was the best pizza we had ever had.

We had a Pizza Quattro Formaggi w/proscuitto and Pizza Calabrese.

The owner waited our table after we mentioned we heard of his place on slice. It was also really nice sitting outside enjoying the CA weather and a Crimson Tide NC.

Preach on jlew911

However, you are going to be in big trouble if you eat at burger king, don't like mustard on your burger, or get a burger cooked anyway other than rare.

I've got a knee available for any of your foreheads I see bitching about the quality of a $1 burger..

@HerbyN That is one of the best posts I have ever read on this website.