Serious Eats - seriouseats.com

@Baking and Mistaking: It probably doesn't save a huge amount of time in absolute terms. But since you're probably going to use a few less tools, it likely saves on the cleaning time (which IMHO is the most annoying part if you like baked goods but are not an avid baker). Plus, time isn't the only thing that matters. With mixes, there's hardly any measuring, so it saves in hassle. And certainly as someone who makes everything from scratch, I don't mind the "hassle" (and in fact enjoy it). But not everyone enjoys looking for recipes and having to measure everything out. (I also still enjoy this column.) (Also, I know you'll probably never read this since I'm commenting way late.)

Chris Hansen of Dateline's To Catch at Predator is now covering Flushing for SE? Awesome.

The Gastrodate link seems to not be working.

I was going to make Kenji's oven baked buffalo wings. But I don't really care now that the Jets taunted the Pats into submission.

Might still watch, but I'm not going to make much of an effort anymore.

I would hope all flavor is chemical like...cause you're tasting different chemicals.

I didn't realize this was vegetarian. I'm giving a bottle to a vegetarian friend now as a joke. Bacon is her weakness.

I've never heard of this place, but it doesn't sound like they are really hurting to fill their restaurant for Valentine's day. But I bet this allows them to jack up their prices big time.

@redfish: McDLT, Taco Bell version?

Yeah, I think the ability to shoot it where you want it rather than have to deal with a bigger appliance and cleaning out the food processor bowl is worth having this even if you already have a food processor.

I've never gotten one since I was always concerned with how well it actually slices/grates things. Is the feed tube sufficiently big so you don't have to cut things down before using this on them?

I don't like Starbucks regular coffee. So I'm not sure I would like their instant coffee even if it is made from better beans than most instant coffee.

Sounds like SE should do a taste test.

Mom and self.

Another vote for hot chocolate with peppermint schnapps.

Sounds like a place that could be a good regular hangout. And the burger sounds like it could be much much better with a few minor changes.

But I think that describes a lot of places.

@steamsoldier: Why did you have fat dripping onto the bottom of your oven? As I understood the recipe, you put the whole sheet pan with racks on it with wings on that all together (see this image on the accompanying article) onto an oven rack in the oven. Any dripping fat would be caught by the sheet pan. If I got that wrong, and you're supposed to put chicken wings directly on your oven racks (which I very much doubt is the correct way), then just put a sheet pan down under them on the next oven rack down. Then take out the sheet pan that caught the drippings and wash that. Problem solved.

I felt like the Double Down did live up. I thought it was delicious. I also wasn't trying to think of it as a sandwich. More like fried chicken with cheese, sauce, and bacon. In any case, they didn't have any already prepared so they fried the chicken while we were waiting. The freshness might have been key. I can imagine that it wouldn't be good if it had been made with chicken that was waiting under the heatlamp for too long.