Slight thread drift, but this came from the prochef email (thanks for the tip TT). This stuff is in abundance here and it is damn good. No need to make at home - the portions from the places that sell it are huge. One joint sells it with cheese on top. Allot time for a nap after eating it though.

http://www.nytimes.com/2008/10/26/ma...ng&oref=slogin