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@Kenji thanks for the reply. Would you be able to to a post about making american cheese slices from milk and cheddar - I'd love to hear about your results. Thanks!

Hi Kenji, great post! I am going to take the picture of the short ribs to my local butcher and cajole/bribe him to get me similar (if I can ever get short ribs they tend to be so much leaner).

Where I'm based it is hard to find anything equivalent to American process cheese - we tend to get a lot more "cheese food". So if i was going to recreate this sandwich I'd need to resort to Heston's perfect burger cheese - sherry infused with garlic, peppercorns and thyme, heated with sodium citrate before whisking/melting in shredded Comte cheese and then spreading over a tray to cool.

This could also improve your better big mac by boosting the flavour and removing a few more preservatives. The only downside would be that you might end up with the colour being a little off

From Larousse - Cocotte: a round or oval pot with two handles and a well-fitting lid used for slow-cooking dishes such as daubes, braised dishes and casseroled meat. So dishes cooked in a pot such as this can be referred to as "en cocette".

There are miniature versions of these pots available from companies such as Le Creuset and Staub which is presumably the origin for eggs en cocotte, but it seems like most recipes I found online use ramekins instead.

I like pork pink but my fiance doesn't trust it - I'm still trying to convince her she needn't worry, but in the meantime it means more for me!

I use a Mac SK-40 superior santoku paring 4" and while it isn't a forged knife it holds a fantastic edge and has the distinct advantage of being very thin so it slides through anything. And at something below $40 it's a steal! I have a set of Wusthof's but stopped using them as soon as I picked up my Mac's

Bagel Street Company is part of the Autogrill Group, so it's actually what a group of Italian businessmen who are looking at the gross profit, not authenticity or quality, think they can pass off as vaguely New Yorkish from an expensive concession to people who did not have the forethought to bring something decent with them to the airport. Now, if you want a real gross generalisation of what Londoners think of New York food, it's that it's either deep-fried, smothered in plastic cheese and sugary sauces or out of a box. I personally love the food in New York and in London, but then I'm not from either place and am open-minded.