Serious Eats - seriouseats.com

I used to by the Chocolate Lavish oatmeal when I lived in California last year. (I can't find it here in Michigan yet.)

It wasn't as good as I expected so I would add a tablespoon or two of chocolate chips and a splash of half and half. It tasted delicious then.

I don't care for fish but I love the beer batter. I'm going to try this with chicken strips instead.

The best baklava, besides my mom's of course, is from Shatila in Dearborn, MI.

http://www.shatila.com/c-3-baklava.aspx

Although it's not a trendy cut, Filet Mignon is my favorite.

I moved to California earlier this year and finally tried In-N-Out burgers after hearing so much about them. Honestly, I found them overrated. Yes, they're fresher and better than McDonald's and the like but they're not the end all, be all of burgers. Of all the burger chains, Fatburger is the best I've had besides the ones that I make at home from a Cook's Illustrated recipe.

That's the best way to eat eggplant......salted, floured and sauteed. Great-looking recipe but one tiny change needed.....add a pinch of red pepper flakes to the tomato sauce to spice it up nicely.

I'm tired of seeing bacon in everything from sweets to savories. Not everyone eats pork.

Thanks for clearing up that little confusion for me. I grew up in Michigan and all I ever saw were white bakery boxes. But on some TV shows and films, I noticed pink bakery boxes and I thought they were cute because I like pink.

Oh you are really torturing me. I miss that thick crust Detroit-style pizza. Buddy's in Dearborn and Niki's Pizza (back in the day) in Greektown were my favorite places for this kind of pizza. I want to move back to Detroit! Anybody have a good recipe for Detroit-style pizza?

I've made yeast doughnuts in the past with moderate success. Right now, I'm looking for a chocolate cake doughnut recipe with a chocolate glaze. The chocolate glaze recipe was easy to find but there are only plain or spiced cake doughnut recipes out there. Anyone know where to find a recipe for chocolate cake doughnut?

Wow, you guys brought back some tasty memories. I worked in Kosov@ for 5 years and had these awesome little qebapa(in Albanian) almost every week. Not all qebapa were great but there were a few select places that had lines out the door at lunchtime. The best were made of beef or beef/lamb combo (no pork ever) and came with fresh bread, onions and a cabbage slaw (optional). The closest I've come to duplicating the recipe is with FANT, a Croatian company that makes a seasoning mix for qebapa.
http://www.podravka.com/brands/products/food-seasoning/cooking-aids/fant-minced-meat-sticks-and-hamburgers
You can usually find this mix at European or Middle Eastern grocery stores.

My parents are from Albania and stinging nettle is part of the cuisine there. My mother used to make something akin to the Greek/Turkish spinach pie (we called it byrek) but used the nettles in place of the spinach. It was a treat for them because it was hard to find and gather the nettles. I never ate it because I was turned off by the stinging even though once cooked it was no longer a factor.
My dad would also make a type of tea from the nettles believing that it had healthful benefits.