Serious Eats - seriouseats.com

Very entertaining review! What a tragic meal and I loved the archival photo. That should be framed somewhere. Keep up the good work, Damon.

A sauce made with sliced breakfast sausages, cream of chicken soup, Hellman's mayonnaise, lemon juice, ground pepper, broccoli, shredded aged cheddar on top and served over pasta or rice. The sauce smells vile but it actually tastes delicious and I would even go so far as call it comfort food. I often find myself craving this sauce during winter.

OMG! You're insane, Damon! I love it! Thank you for chasing down this burger truck so I don't have to. Time is money and I have little of either so thanks to you I don't have to spend my money or waste my time trolling Twitter for this one.

I LOVED the pic of you in the food truck. Nice touch. While it looks like the burger sucked, this just might be my favorite of your posts yet.

in compliance with my low-carb diet...
low carb "nachos"
layer deep fried pork rinds in a pan,* sprinkle on some hot sauce, then smother with an assortment of sliced cheeses (pre-shredded will not do!)
place in broiler until cheese is bubbly.
*best when using the ultra large pork rinds found in Mexican groceries
eat immediately. keep a cell phone within reach to dial 911!

Spot on review....Damn fine beef...deal killer of a bun......you forgot to mention that the homemade ketchup is simply pig awful--watery, bitter---it resembles chunky bile. DO NOT WANT

I live close to Atkins and have been there more times then I can count. Their doughnuts are very good but aren't nearly as fresh as Shelburne Farms in Stow, MA. I've had apple cider doughnuts from all over. Never from Russell Orchards though. Randall's Farm in Ludlow are very good too.

You'll find though that they all use the same basic recipe. The apple ciders generally all taste the same too.

@betteirene -- I'm afraid that regional American cooking is going to disappear. Between chain restaurants, cookbooks and magazines, eating and cooking is getting much more homogenized.

I'm a fan of sugar cream pie, I just don't eat it daily -- or even monthly. I had the butter and sugar sandwiches when I was a youngster -- also peanut butter and brown sugar. I'm not sure that a butter/sugar sandwich is any worse than grilled cheese made with processed cheese food.

There's also some evidence that by adding the bacon or bacon grease to greens, for instance, you make them taste better and people eat more of the greens. The fat makes some of the nutrients in the greens more accessible.

@MarvinDog -- I think the French might be surprised to find out that duck confit is unhealthy.

@tacoo -- It's all about moderation. Unfortunately, over the last 30 years or so we've been taught that if a lot of something is bad, then none is best.

It's a tossup among three for me:

As a child I LOVED white bread and mayonnaise sandwiches with my Pepsi... luckily, Grandma wouldn't let me have them - I had to sneak them. ~Shudder~

With holidays/Winter approaching, time to break out the fudge, too. My fave is basically sweetened condensed milk and choccolate chips. Mmmm, sugar, fat and chocolate - what's not to love?

And, I hate to admit that lately I've had a hankering for college food, specifically Chili Casserole: Canned chili (my favorite rhymes with 'Shtennison's Not') layered with oodles of cheddar cheese and corn tortillas and baked. Doesn't seem that bad until you read the ingredients on the can (what IS 'textured protein'?!) and realise the cheese is basically about a pound of hydrolised fat... The only healthy thing in it is the 6 corn tortillas.

But then, nowadays opening a can of anything but organic tomatoes feels sinful, so who am I to judge?

A black olive sandwich!
A can of chopped black olives mixed with far too much mayo spread on 2 pieces of white bread slathered with too much mayo, for the ultimate olive/mayo sandwich with a large spoonful of mayo au naturale as the appetizer before the sandwich. The first 3/4 was great and by the end my hunger for it was fullfilled. Not to be eatten again for at least a month or twenty-two.

@BobbieAnne I make that with matzoh for Passover every year. I got the recipe from Gourmet - it's called Caramel Matzoh Crunch, and peopel just devour it.

The 'most unhealthy' thing I have made recently was a jelly doughnut bread pudding from the New York Times - 14 jelly doughnuts, heavy cream, eggs, sugar, and it disappeared in seconds.

I also make brownies that have granulated sugar, brown sugar and Karo syrup, 6 oz. chocolate, 1/2 # butter and 7 eggs in each batch.

@IndyGal I agree - I don't make this stuff for myself, but I bring it to parties and events where there will be lots of people. So you eat 1 or 2 pieces, once in a while, no problem.

Grilled fresh foie gras (with diced mango, port soaked prunes and sherry wine vinegar) over brioche toasts, with duck fat fried potatoes [and green beans to assuage the guilt some]. Quite delicious.

King Ranch chicken casserole, followed by tater tot casserole (traditional recipe) and then by Paula Deen's tomato pie (third in line because it actually has tomatoes in it, as well as two cups of cheese and a cup of mayo, plus whatever goes into the crust). All so good, yet so bad that they only are allowed to be cooked once a year in my house.

My mother makes waffles by partially cooking bacon on the waffle iron, then pouring the waffle batter over the bacon and bacon grease.

The most unhealthy thing I make would have to be either frozen custard, which is egg yolks, cream, sugar and whatever flavor, or duck confit, which is duck leg quarters slowly cooked in duck fat.