Serious Eats - seriouseats.com

Great article, helps me think about how I do or could craft dishes based on what I like.

In salads; adds a different texture from other components and goes well with many dressings.

My first knife, 11 inch French chef knife, carbon steel

My first knife, 11-inch carbon steel chef's knife. Learned knife skills while learning to cook.

Carnitas!

cream and one sugar, please

Julia Child's onion soup or Cooks Illustrated spatchcocked roast chicken

ribeye, medium rare

Eggs Benedict with lox or smoked salmon instead of Canadian bacon.

My wedding cake: white cake with strawberry and whipped cream filling and whipped cream icing. I only got a bite or two :(

Smoke gets in my eyes;
Low heat, so much impatience;
BBQ worth it!

Success: Pecan praline cookies; took three tries to get the praline right.
Disappointment: can't find a recipe from at least 30 years ago in Southern Living for pinwheel cookies filled with boysenberry jam.

I too believed the Progress Market's muffuletta to be better than Central's. I wasn't impressed with Serio's. Current favorite is Napolean House, preferable warmed.