There's so much going on in Talk and the comments week to week that we almost can't keep up. If you're in the same boat, here's a small selection of topics and responses that have piqued our interest this week.
"My Chinese parents swear by congee. Just cook rice with lots of liquid, it can be water (bland, very bland) or (chicken broth) and cook it until the rice breaks down. You can dress it up with pieces of chicken meat, scallions, sesame oil, white pepper, egg poached in the congee, etc. It depends on what your stomach can handle. It's very easy to digest because the rice has been cooked to death."—ag3208
"Ice cubes. What can I say, I live in Alaska..."— Alyeska
"Dorito's, bacon, scotch whisky, Tombstone frozen pizzas. Must be the season, all the stores have them."— meatntaters
"Chinese takeout."— scalfin
"Some of my friends return empty jars to me to fill up for the next year. I hated trying to get the labels off. Now I put the label on the lid since you can't reuse them anyway. Unscrew the ring, put the identification label on, rescrew the ring. I often use blank address labels with holiday artwork or fruit Just the right size for a jelly/jam jar lid. They also work great on mini tea breads that are wrapped for the freezer (because sometimes you just want to save something for February or March after the cookie frenzy dies down).
And I agree with other posters that it's nice to include some ideas for use."— zucchini
"Not including the volume amount of a vegetable (ie: 1/2 an onion or 3 carrots). I'm a pretty savvy cook but it's irritating when I start chopping and think 'that's way too much' or 'that's not nearly enough'." — jujyfruit
"Knives. They're all great knives, but I have a few favorites. (I'm sure Jolie and Pitt feel the same way about their kids).
Also, saute/fry pans; tons. But again, I use a select two."— Mr. Nick
"An ash tray. Its nice when people adopt older troubled kids, or is it a new spouse? Either way lay off the chips or they will get fat, especially if you're smoking in Washington or Colorado."— Meat guy