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dry-aged ribeye

Fresh onion roll, thin, thin schmear of mayo and paper thin slices of a nice, simple ham such as black forest.

Rib-eye, cooked by yours truly. I cook a MEAN rib-eye.

I'm going to have to say that I like it pliant when I'm eating it by itself, but one something, like a BLT or a Bacon Cheeseburger, I prefer it crispy as I hate pulling out a whole slice of bacon with a bite. I want a bite of bacon in every bite when I'm eating it on something.

BBQ Shrimp from Manale's is my all-time favorite New Orleans dish in the whole world (Who am I kidding, it's my all time favorite dish in the world). I still think about to this day.

OK, wait, I have a second favorite. The chargrilled oysters from Drago's in Metarie.

God I miss New Orleans. It's time for a trip.

Robin, you can totally do this. Seriously, as much research as you have done, I did about half this and had a really good run on my first try. DO IT!

A friend of mine recommended to me that I go to Pierre Herme when I was in Paris last fall and I didn't make it. Then I came home and got all obsessed with Macarons, which is strange since I have only ever had the original French kind from the Atlanta bakery Henri's.

I scoured the internets for recipes and information and finally gave it a shot on my own. Not bad for a first timer I'd say. I'm going to try it again, this time doing pistachio and sea salt/caramel for Christmas gifts.

Here's the link to a post I did about making them:
http://thefoodieblog.blogspot.com/2007/03/macarons.html