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Babysitting my niece and nephew... maybe with a football game playing in the background.

Eggs

Rib Shack, Saginaw, MI

Rice. Rice is good with sriracha.

Rib Shack, Saginaw, MI

Plain

Alone

I cooked a pork loin with a sugary, mustardy coating in the oven about five years ago. It was a completely random, no-recipe thing, but the coating caramelized on the outside and the pork was delicious and succulent. To this day I've not been able to duplicate it.

proper seasoning

I have no favorite cup, I just use whatever is large and clean.

I never ate goat before a couple of years ago, when my Mom started raising them. Now I eat it all the time. I like it pretty much however - braised, roasted, made into itty-bitty steaks, even ground up as burger or sausage. The reactions I get from people when I tell them I eat it surprise me, since it's become as normal to me as beef.

I did leg of lamb using Kenji's method recently (even asked a similar question to yours about it). Mine was on the bone, but it turned out great. People made similar recommendations about grilling,etc, but I honestly don't think it could have been any better. I just rubbed it all over with salt, pepper, garlic, thyme, and rosemary. I've cooked Leg of Lamb on several occasions, and it has never been more tender or tasty.

What's wrong with meat glue? I've long considered trying to get my hands on a sample of Activia Transglutaminase to try out some meat gluing myself.