Serious Eats - seriouseats.com

You could always process the dough as smaller flat circles, then fry those up and make the finished desert napoleon style or as a cannoli sandwich. Or would it be sacrilegious to mix cultures that way?

I love cannoli, but the filling must be packed just before serving otherwise the shell gets soggy and that ruins the delight.

Sure, no problem. To second @AnnieNT's comment, man has been genetically modifying plants and animals since the dawn of agriculture. There's nothing scary about it.

List and scramble like some others here.

Sometimes I just forget to make a list and other times, I don't really feel like making one. I do browse the weekly for sales before going either way though.

I'm with you - I already do not watch them.

As much time as I can on the weekends and as little time as I can on the weekdays!

Yes, if we're taking our travel trailer (already got it outfitted with decent kitchen tools right down to a tiny cuisinart processor), no if we're just going somewhere where I might have a kitchen.

Since I'm the only cook at home, vacations away from home are usually for me to get a little rest and try the local cuisine. If we're taking the travel trailer, it's understood that I'm doing most of the cooking and usually we're staying someplace where getting food out is problematic. Like when we go to Jennings FL for a track day. The nearest decent place to eat is in Valdosta, GA which is at least a 40 minute drive.

I was really disappointed when McD's cut back from a full slice of cheese on it's filet o fish to a 1/2 slice. Consequently, when I order one these days, I always ask for extra cheese. The Wendy's version doesn't hold a candle to the McDs.

OMG, @healthytouch101, I used to work at Rax (long long ago). Best salad bar in the fast food business and the BBCs were awesome (especially since I could make one for myself and put more bacon and cheddar on it!). I still miss the poppyseed dressing that they used to carry.

Of course it's not rude to make something else for yourself while you make the main meal that others want. I have to do this at home all the time otherwise I would never get a lot of things I love to eat because hubby is a picky eater. So I make him something I know he wants and I make myself something different that I want. If I think he might want some, I ask him when I bring it to the table.

I agree about choice bits from the meal belonging to the cook. You put a lot of work in and this is the little reward. I certainly look forward to scrounging those little bits of crisp skin and meat from roasts and I usually treat myself to a strip of bacon when I'm cooking it up.

Hey, work is the place to get rid of food you don't want/need to eat yourself! There's a mix of people here, whiny "health conscious" types and heavy hitters and food flies off the table in the break room.

You have to be careful not to leave your lunch unguarded on the table that is designated as the "free - take me" table.

It's not a big favorite of mine, but every once in a while, I really crave it.

There is a little German place in Sanford, Florida called the Willow Tree Cafe. They make their own liverwurst and serve it on the perfect German brown bread with the perfect mustard along with onions, tomatoes and cornichons. I'd try some of their other stuff when I go, but I don't get to visit often and when I do, I must have the liverwurst.

@J. Kenji Lopez-Alt - thanks so much for going the extra mile to nullify the placebo effect in your tests. And what a difference it made too! Obviously prevailing attitudes about food sources heavily influence taste perceptions.

@chiffonte - in answer to your question about how food manages to have whatever level of nutrients that it has. Much of this is genetically determined - particularly when you are talking about fruits and vegetables. Regardless of how the fertilizing agents come to the plant, once they are inside the plant, they are used in the same way. That is part of why it is patently ridiculous to claim that organic fertilizer makes better produce. When plants don't have as much fertilizer as they would like, they make less produce instead of the same amount of produce with less nutrients in it.

@The True Adonis - thanks for tellin' it like it is on organic food production!

I'm with you @suburbanfoodie for fried or poached eggs, but if they are scrambled or or omelet style, then I get out the salsa and hot sauce.

I miss the stuff Stella Doro used to make before Kraft took them over. Sugared Egg Biscuits come to mind, I miss them terribly.