"Being a server is definitely not easy but it's something that become second nature after you've done it for a while. Yes, there are a**holes out there and there is nothing you can do about it. Just don't let them get to you."—Dembullyfull.com, on "Poll: Do You Care About Cupcakes?" More

p.s. What ahppened to Adam's recipe for boiling water? ;oDDD" —CJ McD, on "Serious Eats Recipes: New and Improved!" More

"I'm hoping that Mad Men will make day time office drinking into the next big fad. 3 seasons have passed and my boss still frowns on drinking at work."—exflexitarian, on "Poll: Do You Care About Cupcakes?" More

"The funny thing is, when I broke my jaw and was wired shut, I did resort to this kind of thing - you've no idea what those cravings are like! Burger wasn't good as I recall, sadly neither was my favourite local takeout - tofu country style. It's amazing how good some things were though..."—sarahdlr, on "Video: Jamba Juice's Cheeseburger Chill Smoothie" More

"I would absolutely die to participate in this taste test. Come to think of it, I would probably die after, as well."—neverending appetite, on "The Best Cupcakes in New York City" More

"The dead cat in the freezer reminds me of my long-ago days of house- and pet-sitting. Once, an already-ill parakeet died on my watch, and not knowing the wishes of the owner, I placed it (lovingly!) in a freezer bag and into their freezer, in between 2 tubs of ice cream. Thanks for the tour!"—Marshmallow, on "A Virtual Tour of Kenji Alt's Food Lab Kitchen" More

"Roast eggplant in toaster oven, no oil needed. Drop cooked eggplant into blender skin and all, add almond milk and salt, blend. Lovely soup enjoy hot or cool!" —cesnyc, on "The Crisper Whisperer: How to Handle Eggplant Overload" More

"OK, heres the trick to eating them. Cook until they are starting to burst, that ensures a quality 'crispness.' Pick up a single pizza role by a corner with your fingers, then bite off all other exposed corners. Finally, blow into one of the newly opened corners and heat will get forced out the other corners. You can then eat immediately. Enjoy." —LLToddJ, on "Totino's Pizza Rolls: How Can You Not Love Them?" More

"Congratulations, you have added yet another item to my Official Pregnancy Cravings List. My husband will love you for it, really. ;-)" —Denita TwoDragons, on "Cook the Book: Country Fried Steak and Gravy" More

"A much easier way to make it though (and this is the way that most Texas mothers and grandmothers that I know cook it), is to merely toss the sliced okra in a bowl with cornmeal and salt, and then throw it in a pan with hot oil. Fry it until the cornmeal is golden, and remove the okra to a plate covered in some paper towels in order to let it drain. You'll have some delicious, crispy, salty, wonderful fried okra to show for not very much effort at all!" —misplacedtexan, on "Cook the Book: Fried Okra" More