Serious Eats - seriouseats.com

Nice job, Annien.

That said, I must put in a plug for the best cheeseburger in Kingston, at the Armadillo Bar and Grill, 97 Abeel Street, just up the hill from the Rondout, near the old Route 9W bridge. Being primarily a TexMex place, you wouldn't think that a cheeseburger is what to order there, but I'm probably eating it 8 out of 10 times (or 80 out of 100 times) that I go there. Ask for it medium rare and you will love it.

One of my favorite memories, growing up on the California coast, was a meal I made of a half loaf of sourdough bread, a half a cracked crab and a stick of butter. That was when I knew that I was a foodie, through and through.

Sourdough can be really great bread, especially when it has good crust and good crumb. Some of the sourness can get kind of overpowering, but there is little to compare with garlic bread made from sourdough and a fresh bowl of chili.

Too many choices to discuss... Basically, anything with a macro lens setting and a thread for a tripod will work fine. For the rest of the story, look here:

www.dpreview.com

Check Fante's market in Philadelphia. They have expensive ones and cheaper ones.

http://www.fantes.com/slicers-mandolins.html#turning

My chicken story is the libretto for the opera La Pulcina Piccola! You could look it up!

@lemons' version is how I make mine, plus I put some milk in the eggs. Just make sure you cook them and serve them wet and shiny. Home fries and refried beans on the side works too. We always have some non-stale corn tortillas and make breakfast migas tacos. soogood.

I use slightly stale leftover tortilla chips - it's a great way to use up the little hard-to-eat bits in the bag...scrambled with some cheese and hot sauce, maybe some jalapenos, with a bit of sour cream if I have it. I love migas!!

i love sourdough... actually I didn't like it when I first tried it, too tangy for my kiddy tastebuds at the time. But, now that my pallate has evolved, the ones I've had recently are not even as tangy as I remember the original being... they just taste like regular white bread.

I don't know how this rates with Bay Area dwellers, but I liked the Boudin sandwiches I had the last time I was in SF.

SF sourdough isn't ideal for everything but just because you can get a passable (not great, but passable) loaf at every supermarket on the west coast doesn't mean that it has ruined every other kind of bread. I live in NYC and don't think that the lack of good bread in local markets and bakeries is because of all the rye bread baked in the area. I think his anger is really misplaced on this one. Of course, I also have no idea who he is or why I should care about his opinion so whatever.....

IT'S HARD TO GET GOOD BREAD IN THE SAN FRANCISCO BAY AREA???????

surely, SURELY you jest. i have lived in new york for 12 years and i STILL miss the wonderful bread in the bay area, especially berkeley -- semi freddi's, acme, grace, and the cheese board, to name just a few of the absolutely world class bread makers there. new york's got a lot of catching up to do, imho.

i don't much care for the touristy kind of sour sourdough bread, but the "levain" that is used to make the baguettes at the cheeseboard and semi freddi's produces some incomparably delicious baguettes.