Serious Eats - seriouseats.com

I am obsessed with the "chinese restaurant fried chicken wing" -- the dry (not coated with sauce), simple wing (usually not a thick batter or anything) that I assume is an american chinese food thing. Many restaurants make them, a few well. I've never succeeded in getting it quite right. what the hell is going on with those? it seems incredibly simple but there is something subtle going on.

There's also the cookie-stuffed cookies that Adam posted back in February. I haven't made them myself, but the sure sound good.

http://sweets.seriouseats.com/2011/02/oreo-nutter-butter-chocolate-chip-stuffed-cookies-recipes.html

Interesting. I like Claussen because they're super-crispy and have kind of a "clean" flavor to me (not too garlicky maybe). I haven't done an organized comparison but I don't think I've ever had another commercial pickle that didn't seem mushy in comparison. I'll have to try the Boar's Head though.

So far my only experience of XLB is at Din Tai Fung in Seattle. I'm really looking forward to furthering my education...

New York. Okay I wouldn't drive there (from Seattle) but once there I'd go all over and then do the rest of the east coast, eating burgers and other local specialties (lobster roll).

Fine Time (2nd choice: Temptation).

why yes, I listen to a lot of New Order, why do you ask?

that one looks less cookie-tossing but still more "this is why you're fat" than "a hamburger today"!

I didn't even know del taco still existed. turns out there are a few in my state, but none in my area.

so where's the review of the natural cheeto?

I make more or less this recipe all the time. My advice is to brine the chicken rather than marinate it, and put some of the glaze under the skin. I usually do it with a couple of bone-in, skin-on breasts rather than the whole chicken. I also usually just grill them, simply leaving them on the grill, meat side up, until done, but the oven works fine too.