Serious Eats - seriouseats.com

Wrapped around a fresh fig and a little goat cheese.

I like my cheapo Forschner chef's knife, although it's in need of a good sharpening.

Oh man, my wife is a little bit Dutch and hordes these things every chance she gets. I don't know where she gets them, but they seem to show up from time to time.

I've gotta say: Hagelslag on a buttered slice of toasted homemade bread is a really, really fantastic breakfast.

Driving all around Birmingham, AL in the middle of a long road trip looking for some BBQ... when we finally found it, it was heaven on a plate.

A friend of mine, at MIT 10 or 12 years ago, came down with a case of food poisoning after eating at Hi-Fi. The campus doctor asked him, "What did you expect?"

Good olive oil, a few chili flakes, a little garlic, black pepper, and a mountain of pecorino romano.

An amazing porchetta panino on my Italian honeymoon!

Strip. I like a little less fat.

I took Richard Rubin's greenmarket cooking class at ICE (mentioned above) a few weeks ago, and it was great (and, strangely, inspirational). He has real enthusiasm for cooking locally and seasonally. What you wind up cooking depends on what's in the market, and what the class wants to make.

Wait, you're telling me that meat comes from cute little animals? Gross, no way!

Seriously, though, thanks for the writeup and great pics. I've been waiting for an occasion to do a pig roast for a long time. Maybe this summer I'll finally get the chance.

I've got to say that I'm still a little intimidated by the carving, though.

I'm a sucker for a mustache, so I'm going to have to cast a vote for "Milk Mustache."

Are steel-cut oats an ingredient? Because there's nothing better on a cold morning.