Serious Eats - seriouseats.com

Clearly there is something wrong with my taste buds to disagree with those who love this. I made it. I hated it. My family tasted it. My family was disgusted. We threw it out. Yuck. It sent the wrong kind of shivers down my spine. It would have been fine using graham crackers instead, but now I think we're turned off of even true key lime pie FOREVER. So if you are wondering about the flavor combination in a curious, how could this work kind of way, don't do it. If you feel you can imagine a nice interplay between the crackers and the sweetened lime cream, go for it--it is very clear from the other comments that some do actually like this...

A former co worker named her son Dijon. She was fascinated when she overheard me discussing a longed-for trip to Dijon with another woman. When we were through talking she approached me to ask 'is Dijon really in France? I had no idea!!' Turns out she named her son after enduring mustard cravings for her entire pregnancy. I still can't believe it!

Pork chops and vinegar peppers served with fried potatoes...there is a good recipe on epicurious. Yummy.

You can freeze buttermilk. I put it in one cup increments in baggies frozen flat. Separates a bit but not a problem if you are baking with it. Also, I've kept buttermilk successfully in the fridge for well past the expiration date.

My late grandmother's 'Anniversary Cake,' which I now know is a version of Dobos Torte. Mmmmm.

I'm already laughing at the ire this might create, but if you have a sensitive nose/palate pork roll might not be to your liking. It is processed with lactic acid, which gives it a tangy taste and smell. When it is frying up, to me, it smells rancid and tastes just as bad--especially when combined with American cheese, which I am told is the only cheese that will suffice. I get that to some it is a longed-for regional delicacy. But I am repulsed whenever my husband is so lucky to acquire some--it leaks so much fat when cooking that it is astonishing it has any structure left. To each his own...

Have the KA pro 600 too, and I love it for many many reasons. Initially the noise level was really high, but after I used it several times the volume seemed to lower. It never is as 'quiet' as my previous KA tilt head was, so I can no longer bake after my son goes to bed. I use it for all sorts of things like breads and cakes and cookies. While you DO still have to scrape the bowl, I found that a 'beater blade' (appx. $25) works well to minimize that when you aren't making breads (which are too heavy for that type of blade)--and creaming is SOO much faster with those little windshield wipers when you are making something like icing, cookies, etc. The bowl is quite huge, so I also have a 'combi-whip,' (was $45 at W-S, which was the only place that carried it at the time) which is a smaller bowl that comes with its own, specially-sized whisk/blade beater and does the trick just great when you don't need the big guy. (Nice to have the extra bowl around, too) Finally, I replaced the beater it comes with, which has to be hand-washed otherwise it leaves streaks of grey throughout your concoctions (and that CAN'T be good for you...). The new beater I bought was about $12 online somewhere (KA brand) and, like the tilt-head KA mixers, is covered in some sort of vinyl coating, making it dishwasher safe. So, you can see it was a big investment, followed by more investment, but it is really wonderful and you won't regret it.

We love pureed butternut squash on ours.

Many years ago I made gingerbread people decorated to look like every last one of my dorm-mates--all 30 of them. They were darling!

A chef outfit complete with checkered pants and a chili-pepper headband--from MY HUSBAND. Thank goodness that was only PART of the mostly excellent gifts from him that Christmas. Eventually swapped at the office Yankee swap where the only rule is it has to be something we REALLY REALLY don't want and don't know how to otherwise get rid of, the outfit found a new home with my boss' 6'4" son, and they fit him PERFECTLY. (I'm 5"4'). Gosh--hope my husband doesn't see this post!

Branston pickle. Mmmmm.

Cut open, bake, and only THEN scoop out the seeds (so much easier/less messy), and then the flesh. Let flesh cool slightly and whizz with a hand blender or food processor. Freeze in flattened freezer bags portioned out (I use 2 cups in each).Last week we enjoyed some from 2005 and it was just as delicious as the day I cooked it, honest!!

Not super healthy, but not too bad. Cut it in half, nuke it till done. Saute a bit of bacon, add squash strands and lots of parmesan. Yum!