Serious Eats - seriouseats.com

http://www.offalgood.com/site/photos/put-your-pig-in-a-box/ is the direct link to Chris Cosentino's roast pig photos.

Ah, beetroot on a burger. Fantastic, but like TFP points out, they can be quite messy. (In Australia, it's typically pickled beetroot from a tin, but the roasted beetroot does sound interesting.)

LoCo: The recipe at bill's calls for

2 eggs
1/3 cup (2 fl oz) cream

Give that a go, and see what happens.

I'm completely fine with the egg. Could do with some pickled beetroot, though, and I'm not sold on the doughnut.

My mum, myself, and far too many cookbooks.

The best meat I've ever eaten was a whole pig (I saved a little for the other guests) slow roasted on a spit and this sounds even juicier. I love your word crispification. I think this pig would be even more crispificatious than mine.

Now, that's a seriously creative cake from a devious mind ...... fondant-ify away, but get some therapy!

Perhaps a little Spanish is in order here.

"The La Caja China Box"?

That would translate into:

"The The Chinese Box Box"

It's a lovely concept though.

I received an egg-cooker as a gift years ago. Mine is white plastic, looks like a chicken, and "clucks" (OK, makes a poor imitation of a cluck) when the eggs are done. You can see a similar one here.

I don't know why using this makes me lazy - instead of repeatedly checking for the exact moment the water comes to a rolling boil, a la Shirley Corriher, I can be off doing something else!

Yeah gmerall, I want to know what happened to Vegemite in the US. I have not seen if for at least a year. I stopped buying sliced bread, because what's the point?

Yes, tinned beetroot it is, and the same here in New Zealand. When we put pineapple on it, however, it's called a Hawaiian Burger, and it'll often have a bit of ham in it as well. Those beets you have look kind of pale too - our tinned ones are dark dark red, and stain everything you drop them on.