Serious Eats - seriouseats.com

Credit goes to whoever suggested this on LTHforum, but getting giardiniera in your inside-out grilled cheese steps it up to the next level.

@phaedrus4617: A bartender shouldn't have to make sure everyone has fun. However, sexual harassment is unacceptable in any situation, and no business owner should put up with that in their establishment. It might be a subjective call, but a customer should have a reasonable expectation that they will be protected from such confrontations.

Almost makes me regret my long-standing boycott of food described as punk rock!

While I love the old-fashioned and think it's totally worth the price every other month or so, I would advise against the chocolate glazed. The chocolate icing on top of the vanilla glaze makes for a painfully sweet experience, like those chocolate donuts at 7-11 but sweeter and still harder to put down. I still finished eating the donut, but with a degree of self-loathing.

Clever coffee dripper, black, over ice.

I take it black almost always, and lately I've been doing a sorta japanese iced brew using a clever coffee dripper.

I imagine that Adam's still working away until 3 am every night, trying to make an edible cheeseburger pizza...

sdfishtaco, no one is saying that they aren't a cultural institution, and I'm sure it will go on serving their burger on tough kaiser rolls forever and ever. However, it's silly to appeal to their durability as a business as an indication of the quality of food, and it shouldn't be blasphemy to alter any food. If someone had an otherwise excellent fish taco but covered it in iceberg lettuce, would you repress your preferences in reverence of the business owners?

Have you looked into the kids bun, as George Motz detailed on his blog? I never had reason to go to Billy Goat's more than once. The ambiance is great, but not enough to get me down to the loop when there are so many places that offer a great burger in Chicago.

Lot of let-downs between the restaurant and sandwich names, wonder if Johnston's fish mecca can also deliver on marine mammals (should I call Tony Chachere in advance?)

I think the most important thing is to not use the instructions provided with the aeropress, as they use weird coffee ratios and water temperatures of 165 to 175 degrees. If you don't like the inverted method shown above, you can find more orthodox ones at a place like brewmethods.com or just googling aeropress.

I really like the aeropress, but I don't like that it has inexplicably gathered a cult following among tech nerds on the internet. Any post on Gizmodo or Engadget related to coffee will be quickly followed by people quickly putting down the article and extolling the virtues of their aeropress. I don't know why this specific subsection of the internet has flocked to the aeropress, but it is a little bit baffling.

The Marron Acidifie sold out before I even knew about it in Chicago, but I'm glad *someone* got to enjoy it. Cigar City needs to export to the midwest, it's wasted on Floridians. They already have good weather and a body of water that isn't a lifeless cesspool, do they really need Jai Alai and Hunahpu on top of that?