Serious Eats - seriouseats.com

Something with chocolate and cherries.

Saveur-but damn you for closing, Gourmetj!

So many good ideas. My standard version, done entirely in a mortar (mine is Thai, not Mexican, but it works quite well), involves mashing a clove or two of garlic with a little salt into a paste with the pestle. I then add a few slices of pickled jalapeno and mash those into the salt and garlic paste. Then I throw in the chunks of avocado and do a combination of mixing and chopping with a tablespoon. I generally add a little juice from the jar of jalapenos and some lime or even lemon juice. Mmmmm......

Ribeye

Perhaps the "lyze" vs. "lyse" spelling issue is an American vs. British one, sort of like "analyze" and its British cousin "analyse."

Cole slaw, among other things, believe it or not.

Serrano ham. It's a mekheye!

Should have added that the Savoy Grill was a HUGE disappointment. Overpriced and worse than just ordinary. It was just not good.

Fresh ground beans make great coffee. Why add anything?

With cheese on an antipasto platter or with melon.

Chicken schmaltz also adds that great schmaltzy flavor. You're right, simon. Enough of praising the lard. It's time to celebrate chicken schmaltz!

Your description of how to extract water and collect starch was, at least for me, a bit difficult to understand. I can spin dreidels, but I'm not sure what you mean by spinning the cheesecloth ball. I also don't quite get your technique for harvesting and using the starch. As for condiments, for some reason, I've never seen anyone outside of my family using sugar or a a cinnamon-sugar mixture on latkes. Anyone?

My chef's knife has always been my go-to tool in the kitchen.