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I pretty much lived on bean soups for phase 1 and 2 of south beach. Also, bacon and eggs are still a-ok. Good luck, and stick with it, it worked really well for me.

Slicing up hot dogs or pieces of salami can do the trick too. Or a smoked turkey leg in soups or a pot of beans.

I haven't tried Cuchifritos yet, but I have stopped and drooled in the window everytime I pass by. There are a handful of really great spots up there. Hey Serious Eats staff, lets go on a taco run!

I've got a question on this topic, how long can I keep uncooked bread or pizza dough in the fridge? I was under the impression it can stay in there with no problem for atleast a week. Am I wrong? I hope not, cause i've got some dough that I was hoping to turn into pizza this weekend!

I have not made these yet, but have bookmarked the recipe and they look amazing.

http://noblepig.com/2009/09/02/it-took-me-thirtyeight-years.aspx

Please let me know how they are if you end up making these!

Tehuitzingo is the best, in my opinion. I miss the days of living right up the block and eating there 3-4 times a week. The suadero, lengua and carnitas tacos are my favorite, and much better then most of the other tacos I've had in NY. Zaragoza is also very good, as well as Taco Mix on 116th

You can get great results using a dutch oven as well, all you need is time. Add some diced bacon and chipotles (thanks dbcurrie, I'm using that suggestion next time!), and you'll get a nice smokey flavor to the meat and sauce. I use a shoulder, rub it with basically anything that sounds good to you, add about a cup of broth or water and cover the pot. Cook it at 300 until tender, about 3-4 hours. I usually glaze the shoulder again at this point and turn the oven up to 500 to get a good "bark". The bone should pull right out when its tender and will fall apart incredibly easy.

And when you have leftovers, I'd recommend turning it into carnitas for tacos, or add some onions and potato for an amazing hash.

Bread, butter and cheese, any cheese. If its a good loaf of bread, it will just disappear before I can stop to think about not eating it all. Somehow, the butter and cheese come along for the ride everytime. Its for the same reasons that you would never see an open bag of Doritos or a half eaten pint of ice cream in my apartment.

I only made this once, but it disappeared quickly, so I can only assume my friends really liked it. I swap out the cream cheese/mayo/sour cream for silken tofu. Mix it in a blender with a seeded jalapeno and a shallot. Then combine with shredded jack or mozzerella cheese, a good amount of grated pecorino and frozen chopped spinach and artichoke hearts. Don't forget to thaw the spinach and ring out as much moisture as you can. Bake it on 375 for 30 minutes and serve with pita chips, celery and carrot sticks.

I've been a few times now, and almost everything is really really good. But a trip to Babbo just doesn't seem to be worthwhile without ordering the Pigs Foot Milanese and the Beef Cheek Ravioli.

This is no surprise at all. I watched it, because after all, the only things I find worth watching on TV are baseball, Family Guy and Seinfeld re-runs, and almost anything involving food. The Chopping Block was awful. Its unfortunate, because MPW deserved to get a show and some recognition in the states, but I'm afraid everything about The Chopping Block seemed doomed for the chopping block.

Theres also a good asian market in Koreatown, that I don't know the name of, I just always stop in when I'm in the hood, on 32nd, closer to 6th. Not quite the selection you get in Chinatown, but certainly the best option in midtown...that I know of.

I am a fan of the biscuits and gravy, at Old Devil Moon. I was also born and raised in New York, so while I know its nowhere near the best I've had, it more then satisfies the craving when I'm not down south.