Serious Eats - seriouseats.com

keithlewis has the right idea with the turkey-fryer-burner. It's a great way to approximate those insane burners from Chinese restaurants. I believe Alton Brown has done that on a few episodes of Good Eats as well.

Some great french fries

Agreeing with Malecki - Chicken Paprikas uses sour cream, not heavy cream. I learned this recipe out of my mother's ancient Gourmet cookbook from the mid-70s and the recipe is fantastic.

(I cannot vouch for the lard instead of oil, though this would probably be more authentic.)

That being said, now I'm insanely hungry for this dish.

But do these get better as they age?

Focaccia, either with rosemary or a bit of red onion. Very hard to screw up!

Grilled, maybe a little butter & lemon

Ugh, so tired of Leah's moping. I think that she should have been booted over Jamie. Jamie knew exactly what she did wrong and how she could have fixed it given more time. Leah just had no idea how to make that sauce (though it WAS a complicated dish).

Eric Ripert is always great, he just seems to have fun. (Check out the toaster-oven cooking on his website if you haven't.) Tonight's challenge was a REAL challenge, testing both palette and technique. Not some contrived time-based rush.

Beef Bourguignon

strangely, it's carrots + some type of creamy dip

they're a great stress reliever to chomp on while your team is marching down the field with seconds to spare

I'm with Blogkitten. There are very few restaurants that I will trust with rare/ med-rare ground beef. I generally only eat a bloody burger if it's at home from a butcher where I know they're grinding their own beef on-premises and not getting it pre-ground from an e. coli factory.

You all should check out the griping that he's doing on his own Wikipedia article...

Cheese w/ a nice, semi-sweet wine.

NY Strip