You went through a lot of work to tell us that you like to yodel naked while sitting in a bathtub full of mayonnaise. You should have just come out and said it.
Although it's not really grilled, I have a hard time bringing myself to make anything besides Cornell chicken.
@Kenji: You were so close to 100%! The best bagel is a still-warm-from-the-oven plain bagel with butter, but the butter should not be completely melted. You need the mouthfeel of your teeth biting through the butter and the contrast the distinct sweet solid butter offers (same goes for pancakes). As for flavors, my my mood dictates what I prefer. You're free to pick favorites if you wish.
I don't understand why people pay crazy restaurant prices for a steak. It's so easy to make, a monkey could do it. I'd rather pay for something that can't practically be done at home - things that require a lot of prep staff.
Well that sucks. I always enjoyed what he had to say and how he said it.
My first thought was that the one's on the left looked pretty sad. Not bad for 51 days, though.
Don't care for the new logo. I don't do facebook or underarm or that other thing (don't remember what it was). Will the logo change on this site? I like the chicken.
I keep three or four condiment grade oils on the counter in their original bottles. I keep my utility oil (Greek kalamata extra virgin from a 3L can) in a clear 300mL bottle with a a stopperless spout. I don't worry about it because it doesn't last a week without having to be refilled.
I hate it when relatives serve ham at the holidays. I want to break out some good wine and it just doesn't work with a cured, salty ham. Fresh ham on the grill works, but they never do that.
My experience is pretty much limited to homemade, but I don't get this talk about cheesesteaks not being great sandwiches. I had a couple of ribs leftover from a 60 dry aged roast last Christmas. I shaved it frozen and chopped it in a skillet with onions and provolone and had them on both Amoroso and homemade rolls. They certainly held their own with most of the sandwiches I've ever had.
Turkey is wonderful. Who are these freakin' morons who can't roast a decent turkey? I certainly wouldn't want to let them loose on a rib roast!
I agree with Coogles. Another big step toward killing any sense of community on this site.
Why wait for Thanksgiving? With the exception of fresh cranberries and the "cheat" items, that's stuff you should have on hand year round.
Fried chicken with all the sides.
Here's what you do:
Let's say they're typically 15 minutes late. Make a reservation for 7:30 and tell them it's for 7:00.
"Given the issue of quality vs. cost, I'd lean towards wings as the single best option for providing a good balance between rich texture, decent chicken-y flavor, and relatively low cost"
I can usually get whole chickens, half chickens, quarters, thighs or legs for $1.39/lb or less. Wings are generally $2.69/lb or more.
I always make stock when I have a roasted carcass. For clear broth, I boil a whole chicken until cooked through, pick the meat, and simmer the bones and aromatics for 3 hours.
"After making a few small tweaks for foolproofing and streamlining, we're proud to present it here."
Why? Do you think we're idiots? What were the tweaks. If you're proud of your recipe, don't give me a substitute.
My mother would fry it in a cast iron skillet and pack it in a cooler to be eaten cold at the beach.
We're jamon, we're jamon, we're jamon, we're jamon. I hope you like jamon too.
It seems a bit of a stretch calling that a sandwich.
@efa108: I've worked in Corporate America making six figure a couple of times over. It sucked. A hot dog cart sounds like my dream job.