Serious Eats - seriouseats.com

There is a fabulous confection boutique on Park Ave btwn 58th and 59th that serves up the best gelato I've ever had. The brand is called Taste Gelato Artigianale, made fresh daily with all natural ingredients. There is a debut for the gelato on June 4th and 5th. I highly recommend it!!!!

Alaina told us to do this, and we did it. But we were using some standard VA ham (leftover) and a ball of mozzeralla that I melted over the ham. Pretty delicious!

They sell a few of his gelatos at Lia's Ices in Windsor Terrace. I've had the cherry and fig, and they're amazing. Can't wait to try the cassata

We Have a Winner!
Texas, Carolina, New York,
Give us brisket and sausage, pulled pork,
We keep calling “More meat!”
Smoky, savory and sweet
Like a jewel on the end of your spork.
—Geoff

The judges say: Great flow—follows the limerick rhythm—and the "spork" imagery is priceless!

Thanks to all who entered. This one was tough to call. Still want to try your hand at winning a pass? Today's assignment is an ACROSTIC POEM!

Interplay of the spicy and sweet
flavors imbued in the smokey meat,
keeps me coming for more.
With 'Cue love at my core,
I await treats from summer's heat

Texas, Carolina, New York,
Give us brisket and sausage, pulled pork,
We keep calling “More meat!”
Smoky, savory and sweet
Like a jewel on the end of your spork.

Pig took a trip to the Apple
With a jaunty blue ribbon on his lapel
Some folks called him a winner
Then invited him to dinner
And now all that's left is the scrapple.

You say: write a limerick and haiku
Sure, there's nothing I won't do for great 'cue
For brisket cooked all night
A sauce with bite
Heck, would you like a kidney or two?

There once was a piggy so plump
From it's snooty snout to it's tumpy rump
But we musn't be hasty
Those odds bits are tasty
Even though I've got dibs on that rump!

A proselytizing young veg
Made her sister-in-law finally pledge:
"Give me good barbecue
Or this family is through --
I need meat just to take off the edge."

A whole beast lies gently o'er coals
From snout to tail the smoke rolls.
Henderson's got nuthin' on my skills at bone suckin'
It's burnt ends till the final bell tolls!

I am going to second that comment made about Kobe burgers being a waste of good meat. I must not be a burger fangirl, not to insinuate you aren't, Adam, but I'd rather have a Kobe steak. The one and only time I had a Kobe steak was when I was in Kobe at 5 years of age. I remember walking out of the restaurant with the red napkin and being scolded about that when we got to our hotel. I have no clue how we ended up with the ashtray.

Anyway, ground beef ends up being...ground beef. (*gasp*)

The most I've ever paid for a hamburger was $18 at the Kahala Resort (at the time, Kahala Mandarin) 5-6 years ago -- ground chuck with lettuce and tomato in a standard bun. Nowhere near $5,000. I ordered extra fries for $8. It was a great lunch for the view, atmosphere, service, and the company.

Hmm, what did that cost. Lunch with friends at Applebees a couple of months ago. I was starving. Blue cheese burger with fries sounded kind of good. Think it was about $10? The best burger ever. It was worth it.

The burger in the photo looks a little too much for me. Why is a simple mushroom so expensive. Ridiculous. And $5000 for a burger in Vegas? Wow. What's THAT made out of?