Serious Eats - seriouseats.com

ah memories... i remember when the stuff cost 1.98 in florida. had a friend who use to down an entire bottle and smoke two menthol cigarettes before bed each night.

the family that owns Puebla has an amazing back story besides having really tasty food - http://www.thevillager.com/villager_199/familyandaholymole.html

red cat.

i like their little cup of pickled veggies too

If you go to the Green Table - their pot pies are amaaaazzzzzing. Auturos has jazz/piano music on most nights.

if serious eats exists for only a few reasons - one of them is this post. LOVE IT, now off to buy some kimchi and tofu (thats how i like it).

Florida bbq is like georgia/some alabama style. In south florida - shortys (the original spot on us1 - http://www.shortys.com/) has been around since the 50s. Its mostly pork and its wet. There's also the Pit on Tamiami trail as you head towards the everglades - that place has also been there forever. I'm sure more florida peeps can join in about places up the east & west cost of florida - also the panhandle has gotta have a few good places near the alabama line. I remember going to a really tasty place in the Keys - but can't remember.

Apricot Raspberry rugelach... YUM

I'm like @suburbanfoodie "I would eat meat from this shop any day over meat from a huge plant with people wearing hair nets and sleeves".

I personally don't have any issue with processing....what I have issue with is the animal. How its raised, what its eating, what I end up digesting, how its slaughtered, who gets the cash in their pocket when its slaughtered/sold. I'll take a risk in some fussy contamination protocol because the guy isn't wearing all the doodads. I'm also happy to pay more also with this risk to help pay a farmer and a butcher a real salary. These Dickson guys are doing low volumes - not "1000 hogs a day" (something which frankly is a little disheartening that @meatguy thinks is so f'in fascinating). There's bacteria everywhere people - on a molecular level that keyboard you are in front of has some yummie old ecoli and shigella on it. Dickson is tiny - their control is easier to maintain.

love the walnut bread they make, i get a loaf once a week.

Galanga has some decent thai lunch/dinner specials sometimes, if someone else is treating go to Home, an italian special (sandwich) from Faicco is a must on Bleeker, Dosirak for korean - with a macrobiotic raw gluten free place on the same block that's suppose to be decent if you are into that sort of thing, and can't forget to mention Red Bamboo for vegetarian/vegan stuff (i love their salads and faux soul chicken). Kati Roll, Artichoke pizza (newly open), and the Crepe/Press Toast place on macdougal are cheap and good also.

she likes and is openly verbal with that she to use lots of salt and butter. i doubt some graffiti in a bathroom is going to change her mind - its just the way she likes to cook/have her food cooked.

some people are more sensitive to salt that others (i've never had any issue with her burgers, they are for me amazing and quite worth it). also depends how the hell you shove the food in your mouth. if something is too salty to the point of struggling with it, aim for the back - it helps at least to get one through the meal. http://www.diwinetaste.com/dwt/en2005026.php (and ofcourse, don't order it again if you don't like it)