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Even after a couple of tries reloading the page, the first three procedural steps are blank for this recipe...help?

One of the commenters has offered Serious Eats 10K to shut down...who are these interwebz foodie better-thans?

Considering their heavy Food Network ad load, I don't think they should be telling anybody what should and should not be said about food. pffft.

When I lived in L.A., over by MacArthur Park, the local 'gutter dog' vendor topped his awesome, bacon-wrapped wares thusly:

fried onions and green peppers, mayo, ketchup, and jalapenos. SO GOOD. And all for just $2.50.

Eating them was a train wreck, but you were always offered several napkins.

@dbcurrie:

Yup, it was an original to the restaurant. My friend is a pretty good dab at figuring out ingredients, but she couldn't quite pin them down. The waitress told her it was mayo based, but she tasted a stronger sour cream texture/flavor. She couldn't get any other details from the staff.

I wasn't familiar with the term 'meuniere' until I started researching, but it seems to be more closely associated to a cooking style than a suace style - and my friend confirms the fish she got with the sauce was cooked in this 'meuniere' fashion, so...crossroads again.

But thatnks for the suggestions!

@dhorst:

I'm gonna run this recipe by my friend and see what she thinks. Possibly this, with the tomatoes smoked before hand. We'll see! And, thank you - in all my searching, I didn't cross this recipe.

Me, again...with this link to a wonderfully surprising meatcake. Topped with purple potato frosting and pink sea salt like baker's sugar. Adorable! :)

http://www.blackwidowbakery.com/gallery/main.php?g2_itemId=643

The night's house pasta at a little restaurant in Rome, almost ten years ago - La Masqua, I think - which came to the table on a plate too large to share for the three rather small offerings. I remember thinking: well, this sucks. I should have ordered something different.

The three pastas were a pumpkin ravioli with a sage butter; a sausagey mix wrapped in a small sheet of pasta with a marina; and the third, a 'purse' of pasta filled with fresh ricotta and wild mushrooms, sitting in a little spill of creamy tomato sauce.

I sliced into the ricotta purse, took a bite...and had to put down my fork. Literally. I put. My fork. Down. I nearly wept.

The woody, near gamey chewiness of the mushrooms paired with an unbelievably creamy ricotta, all caringly tucked into the best pasta I'd ever imagined... I had never before, or ever since, been so enraptured by a single bite.

I ate the other small pastas first, and they were lovely, but I saved my last bites of the mushroom ricotta purse so I could have the taste on my tongue at the meal's end.

Anybody out there recognize if this is the TJ's in Eaglerock? Or am I just missing California that much...

I think that thing between the wafers and the tongue-wagging sun is...a Stargate? Like, from the film and subsequent TV spin-offs. Perhaps implying the satellite wafers are...out of this world?

*is a complete geek*

@Adam Kuban:

Well, it's a two-way learning experience, isn't it? Now we know where you draw the lines, and you know where several of your readers do.

While I'd never begrudge you your right to post the piece here (or to find it entertaining/interesting/timely) it immediately struck me as 'off' compared to the other content I've seen in my relatively short relationship with Serious Eats, which I've come to enjoy on a daily basis.

I think what it comes down to is a question of personal taste, and we all know that's completely and utterly subjective, regardless.

I agree with commenter MadelynRodriguez and just adding here:

When keeping the lid of the espresso maker open, if you balance an inverted teaspoon/tablespoon over the perk pillar, handle of the spoon heading off over the pouring spout (sorry for the weirdly worded description) this will stop the sputtering spray that usually makes a mess as the last of the water perculates up.

Ugh. Why? Why would you do that to - imho - the best fries available at any 'fast food' establishment?

The thing that's nice about In-n-Out is the sparceness of its long-standing menu. Why must people always want more, more, more?

*sigh*

BACON. The realization of BACON.