Serious Eats - seriouseats.com

It was a little hard to cook on the skillet when it came time to flip, because it is hard to tell exactly when it's the right crispiness. At first I was afraid of burning it, and when the dish was finished it did look a little on the burnt side. But to my surprise the "burnt" areas tasted much better than the soft, less cooked areas.
My mother said "Wow, I never knew beets could taste like this!" and I agree. It tasted like a unique pancake.
I topped my own serving with a little butter and brown sugar, it was DELICIOUS!

Not worth the effort. I used really good organic beets, so that wasn't the problem. I usually like Bittman's recipes, but this one falls short on flavor.

@modysoul - The first time my cousin, who's deathly allergic to peanuts, saw brunost, she COMPLETELY freaked out. It was pretty funny at the time, but I guess that would be terrifying if you were allergic!

@iamon02: I didn't mean to imply that there was any kind of breakfast apple...like you said, I think any apple is good for breakfast. :)

What exactly qualifies as a "breakfast apple", I thought any apple would be good for breakfast; or is it the more tart like the one in the picture?

Maybe I'm the only one but I had it when I went on a trip to Norway and it was nastiness like I had never tasted before!

My Stavanger stepdaughter has us hooked. Those unfamiliar with it should know that it's brown because the milk is slowly cooked to caramelise the natural milk sugar, so the cheese is sweet, slightly tangy, and very dense. Just remember, though: it's Norwegian, so it should be served with bread. (Everything Norwegian seems to be served with piles of bread.)

If you're ever in Seattle, don't miss out on Tubs Subs: http://www.tubssubs.com/

Dressed poboys do not typically include mustard or onions. The lettuce must be shredded and in my opinion, soft butter on the bread prior to mayo. One famous bread producer is Leidenheimer bakery.

now i'm ready to hop a flight back home to New Jersey and head into Edison to the Tastee sub shop for one of their amazing sandwiches!!!

BTW, does anyone else feel like singing Adam Sandler's Lunchlady song after reading this? (while wiping the drool from my chin)

hoagies and grinders, hoagies and grinders!

I never really got into the italian beef when I went to school in Chicago. I guess I gravitated more towards hot dogs (R.I.P. Devil Dogs), gyros (yeeros)and stuffed pizza (Giordanos) those days. I always found it too soggy, even when dry. I think that's why I never get tomato in my subs or sandwiches unless the bread is thick and crusty. Now that I am in NY I tend to eat hoagies from the corner bodegas.