Serious Eats - seriouseats.com

@LunaPierCook I have to disagree with your disagreement. If you eat meat but don't think you could kill to eat it, you should, at least, think about that decision.

Becks & Posh just made a couple of suggestion the last couple of days
http://becksposhnosh.blogspot.com/ Check them out.

Interesting video. I've seen bacon pumped with brine before, though not on this scale, and it kind of disgusting to watch it inflate like a flat tire being pumped up.

My favorite part of this was the need to explain that bacon hasn't always been made in a factory: "Bacon's popularity actually goes back centuries, when people cured and smoked it in their own homes." Imagine! People making their own bacon!

Anything with hollandaise.

@beano: Indeed, Thomas Keller admitted to never having tasted his signature Oysters and Pearls dish. He explained that he knew it was good — "you don't have to stick you hand in fire to know it's hot."

What about chocolate haystacks? I've also seen them called bird's nests. Noodles (chow mein or spaghetti) fried and dipped in chocolate.

Ham and blue cheese.

With all due respect to those who say don't eat before you go, I would suggest doing the opposite.

When we ate at Trio five years or so ago, my wife and I were so hungry, we actually had a midafternoon snack. It meant when we sat down to dinner, we could take our time, not fight the impulse to shovel everything down our gullets.

Don't stuff yourself before, but going in ravenous would be a huge mistake.

It takes practice and a good teacher to become skilled, but it's a lot of fun, even just starting out. "Charcuterie" by Michael Ruhlman and Brian Polcyn is an excellent place to start.