Serious Eats - seriouseats.com

Has anyone used the OXO mango slicer? Both the mango slicer and the corn slicer are things I'd buy if I didn't already have so many other kitchen gadgets I don't use.

I'm in for a nice chicken roasting challenge!

Um -- I grew up in Alabama and I've never been offered a choice of "inside" or "outside" pork shoulder. Maybe at one specific restaurant this is the case... but not the whole state. Same goes for the white sauce.
I flunked the test too.

Tomato sandwich -- bread, mayo, tomato and salt & pepper!

I agree with josh.. Don't go near the George Foreman; get the indoor grill pan that fits over your burners. I've been eyeing one at William Sonoma for around $50 (very reasonable!).

The taco idea is a good one.. you could have fish tacos for the fish eaters and other meat for the non-fish eaters. And everyone can pick their own vegs to put on them..

There are quiet sections on the LIRR?

In a fit of Southern withdrawal (living in NYC), I made this last week!
This was the conversation between my non-Southern bf and I after dinner:
Him: "I don't understand. It's just a tasteless piece of meat that's fried and covered with gravy."
Me: "Ummmm, yeah! That's the point! You can't just fry air and cover it with gravy."

Maybe it's something you have to grow up with??

Did you see this thread when Robin wrote a review of Pio Pio for gothamist? I asked about the sauce and she dug up some recipes off the Internet.
I've been trying forever to make it. Every Pio pio you ask has a different answer for what's in it although they do agree it's basically "jalapeno mayo." Honestly, my best result has just been to make homemade mayo -- but pureeing the fresh jalapenos at the beginning and then making the mayo. Add a little lime juice, a little cilantro in there. It's not dead-on but it's the closest I can get.
Here's the thread:
http://www.gothamist.com/2007/03/30/camera_in_the_k_58.php

In NYC: Daisy Mays
Outside: I'm obsessive about Fat Matts in Atlanta.

I love the whirl of the knive beneath my hand, the hum of the chopping and the bubbling of pots on the cooktop.

I learned this from some guys from Chile... Chopped and salted tomatoes and avocado slices. (they would put it on a hard bun, opposed to a hot dog one). Yum..