Serious Eats - seriouseats.com

I'm bummed to see High Dive skipped in the list, their fried, then sauced, then grilled wings are my favorite in town.

Definitely gave me a few new places to try though.

Just finished eating this. it's amazing.

One tip that makes it unquestionably better. Make it with sake, but buy a 720ml bottle of sake. Use the 1/3 of a cup. Drink the rest of the sake.

I'm sure it would be ridiculously good without, because it's amazing. But killing a bottle of sake with your wife while making it really takes it to that next level.

Dark Chocolate with Chocolate chunks and seriously chewy crust.

Made them tonight, marinated about 6-7 hours. They were awesome. Somewhat unexpected, b/c of what craysv1 said, but they're really great.

Our margarita mix includes a frozen can of Minute Maid Limeade, a quarter of a Pbr, some Cointreau, some Tequila, ice, and some extra lime juice.

Killer frozen margaritas.

Today, Peking Duck. Tomorrow, roasted. Thursday? Probably confit.

Roast Duck on Rice.

When my wife and I were in Japan a few years ago we couldn't figure out what to do for breakfast. We were totally familiar with lunch/dinner foods in Japan, but breakfast (and places to get it) were totally missed by us. (Except for New Years Day in Kyoto where we got to experience a traditional japanese new years breakfast, which was, um, yeah...).

We settled for wandering into convenience stores and playing what we called breakfast roulette. We'd buy random filled japanese pastries/rolls, with the only requirement being that you had to take a huge bite of whatever it was. Sometimes it was jelly, sometimes it was fish. Ah, breakfast roulette.

This is one of the few times that the cost and the effort makes me think I should just go to Blue Ribbon and order it. It's an amazing dish though.

Shin Thompson at Bon Soiree in chicago. Easily one of my favorite restaurants anywhere, always changing, always progressive. And it never gets caught up in its own creativity to not put delicious food on the plates.

Haven't tried it yet, but Alton Brown recommends putting the chocolate in a bowl, and throwing a heating pad under the bowl to melt it. The chocolate is probably already tempered, and the heating pad never gets hot enough to take it out of temper. Thus, melting chocolate without having to re-temper it.

Lame. I'm in advertising, and this stuff kills me. If you can't come up with something original, or make something original better and build on it, don't do it.

I may have to go by Sour's CD now. Just to feel better about them getting ripped off for doing something supercool.

Our cuisinart smart stick. Immersion blender + food processor in one. It's seriously great.