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My turn, my turn! OK. So. Do you know what happens to hard boiled eggs when you put them in the pot and completely forget about the; as in I went shopping for 3 hours? Well, they explode. But I mean EXPLODE and they take everything in the vicinty with 'em. I was picking up egg shrapnel for months, the pot was ruined, etc.
I'm a pretty good "canner" but last summer I thought I would try and impress a friend by canning some rhubarb, as it is her favorite thing. So I saw a recipe on Martha and made these beautiful jars with little gingham cloth covers and handmade labels and I was proud dammit! But, ya' see thing is, rhubarb is very thick and you have to make damn sure you get out all of the air bubbles before you process it. Sadly, I learned this much later and I didn't take out ANY of the air bubbles. I gave away the jars to friends and my one friend who was going back to LA put it in her suitcase ...yup. I"m happy to report that at least it was in a Fed Ex bag and didn't go all over but everyone who got a jar experienced a similar, yeasty smelling, frothing fate.
But that salad spinner, that was nuthin'!

First of all, this clip has been floating around the internet, via e-mail, for AGES. Also, green jello? How could you not know the phrase "solid?" As in, that's solid, man. Or, could you do me a solid? I mean, c'mon....

One month? Crazy. Also, there's a much better way to freeze it that my friends call my "patented bacon freezing method." Cut a long piece of plastic wrap and lay down a slice of bacon 2 inches from edge. Wrap the edge up and over the slice then lay down a slice on top of that. Roll it over and lay another slice down. Keep laying down slices and rolling until you need more plastic wrap. The whole thing will be like a bacon accordian. Seal up the ends and place the packets in a plastic freezer bag. When you need bacon just pull the plastic wrap open and pull the slices away one at a time. Really, it works great and works for chicken cutlets, as well!

She OBVOUSLY meant commenters and not bloggers.

Love no Pudge! It calls for vanilla yogurt but I always use no fat Total with a teaspoon of really good vanilla and they come out great!

Gee, if you're a recent grad you don't have much green either! I'd suggest a package of tongs, non-wood cutting board, 8 and 10-inch skillets and a good chef's knife,
At K-Mart you can grab the tongs and cutting and an 8-inch non-stick (best for eggs, great inexpensive dishes) by Circulon and a better quality 10-inch but NOT non-stick with metal handle to go from stove to oven. (Cast iron is great as an addition and they have cheap ones there but the other 2 are more important pans if you're limited.) ALL of that should cost about $50 MAX. A decent chef's knife is steep but I just looked on Amazon and they are having some freaky sale (go in with friends?) the Deluxe 14-piece Wusthoff for $179!!! http://www.amazon.com/W%C3%BCsthof-Gourmet-piece-Deluxe-block/dp/B0014JDQD4/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1243433490&sr=8-1
And although he might not want Emeril Lagasse's name on his knives, there is a very inexpensive 8-piece Emeril Wusthof set ($79!)http://www.amazon.com/Emerilware-W%C3%BCsthof-8-Piece-Block-Set/dp/B0009NMWCW/ref=sr_1_15?ie=UTF8&s=home-garden&qid=1243433490&sr=8-15
It may say Emeril but it's still Wusthof!

You are a good friend. Congratulations and good luck with your future plans, too!

Amen to the fresh eggs. Also, the colder they are (for me) the better they tend to set. I do crack in sep little prep bowls but that's so I can get them all in at about the same time so they cook evenly. I like higher temp water. I use the Julia Child vortex method for the first 2 but after that the vortex is gone. I always salt water and never, ever use vinegar.

I agree bakers are gods but essentially you just make the dough, let it rise, roll out the breadsticks, coat them in olive oil and sesame seeds and bake! It just seems like a lot because (well, making any bread is a lot of work...) because she added lots of details so Nervous Nellie bakers will know they're doing it all right....wish more chefs wrote their recipes like that.

OMG! Yum doesn't even begin to cover it!

That's what "celebrities" (and I use the term very generously) today don't even begin to understand...that ability to reach through whatever their chosen medium may be and touch someone. It's not about them , it's about how they made other people feel...like MollyKate... Most food "celebrities" (used even more generously...LOL) would do well to understand that, too.

Babbo is crowded. It is a zoo. DelPosto is quieter and more elegant and has an amazing bar. But the truth is, the food is infinitely better at Babbo. Enoteca is a relative bargain but it has gotten uneven.

funnel don't forget a good funnel and the Ball Book really is great...if you're going to buy jars and you are in NYC do NOT get them at Broadway Panhandle or any of the gourmet stores. You will pay through the nose and then some....get them on Amazon and buy some extra kids while you're at it.I agree with above, start with strawberries...

The first year I made this, my aunt gave me my grandmother's recipe without telling me it was for about 7 "pies!" Five pounds of cooked grain later my tiny kitchen looked like Lucy's after Desi and Fred made rice!

I always cook my own grain not buy the canned kind. I am lucky enough to live near Faicco's Pork Store on Bleeker and every single year they stock all of the otherwise hard-to-find ingredients necessary to make "grain pie": orange blossom water, grain, candied citron, etc.