Serious Eats - seriouseats.com

Favorite fortune "that wasn't chicken".

Hog Wild in the chicago suburbs

bagels with cream cheese

I've tried this recipe and it is fantastic. I made a couple of slight changes though. I didn't count the number of times I deglazed(it was more than 3) but I deglazed a couple of times with apple cider, and once with white wine. I find these additions enhance the flavor of the soup greatly.

Stilton

swiss cheese and good mustard.

believe it or not, bacon brittle. Make brittle like normal but add crumbled bacon instead of nuts.

I like it a bit chewy.

Famous Dave's

porterhouse, two steaks in one.

they start as stock which then becomes gravy.

I absolutely love turkey sandwiches, but they have to be made correctly. I take some good white bread and spread on a liberal layer of mayo. I usually make homemade mayo just for this occasion. Sometimes I add bacon and/or lettuce. Now I'm getting hungry...

Very interesting, but I have a related question. Suppose you are grinding your own meat or having the butcher do it for you. How many times should it be passed through the grinder? I've heard once to 4 or 5 times. Does Steingarten(or anyone else) have anything to say about how many times it should be ground?