Serious Eats - seriouseats.com

Clearly, now that we know that vinegar has joined the escape plot, we need to investigate this phenomenon more thoroughly. Are our condiments acting in unison? Is this an evolutionary step toward eventual freedom? Seriously, I really would like to know how the curry paste in particular (no label at the neck, no bits stuck at the top of the jar) morphs to the outside. I will continue to explore, and reveal all once it is discovered.

Boeuf bourgignon (spelling?) works great for me, even with the mushrooms. Soups too - I've had luck with squash-based soups (butternut and parsnip is good) and mushroom soup.

So to make this, I have to have all the ingredients and then all the subingredients Way too hard.

Okay, yesterday I awoke with a slight sore throat, so I did the cayenne/lemon/honey tea and it made my throat feel much better (it also made my nose run). I had two cups yesterday and am having one now, with not quite a half teaspoon of pepper. Hoping to avert a cold!

By "large" - what do you mean? The squashes in my grocery store vary from small to what seems to me really huge. I'd like to make this tonight, and a little more precision would be appreciated. Thanks.

My mom told me this - she pointed out that when you cook while you are in a bad mood, the food suffers (and so, by extension, does whoever eats it, i.e., the rest of the family). Was this a subtle threat . . . . ?

I suggest making some artisan no-knead bread (I got this from the website www.artisanbreadinfive.com/), and using part of the recipe to make a sort of calzone - basically, you spread out the dough, and on half of it put whatever nice vegetables you have (I like peppers, broccoli, spinach, mushrooms), olives, any cheese you like, until you have a combination you think will taste good. The big deal is not to put in anything that's too soggy or anything that's hot - it makes the dough almost impossible to move later. Fold it over, slash it, slide onto the preheated baking stone and cook for half an hour.

Cut up your chicken. Put flour and season salt into a bag. Shake one or two pieces of chicken at a time in the seasoned flour. Shallow fry in oil in a cast iron skillet on medium low, browning all over (it takes a while) - by the time you have a nice brown crust on the outside, the inside is moist and delectable.

Oh dear, the whole tipping thing is such a pain.

A thought just occurred - maybe I'm eating them wrong. Are they like sunflower seeds, which you are supposed to shell before eating, or do people eat them whole?

First: probably Betty Crocker's Cook Book for Boys and Girls. I admired the hair on the girl on the cover, but loathed the recipes, which often involved making faces or other representations with food and offended my sense of the fitness of things. It's in interesting period piece now. The first real cookbook was (and is) the Boston Cooking School Cookbook by Fannie Merritt Farmer, published 1946 and a staple in our home. I often turn to it when I want to make something that is currently out of fashion, such as plain rhubarb.

Thanks - I guess the regular potatoes work just like the purple ones. I'll try it soon, with and without the paper towels (I don't have a steam basket).

For at least 40 years, even the idea of breakfast before being up at least two hours made me sick; eating it made me sicker - my digestion just plain didn't work. Now things have changed a little, and if I'm hungry after I've been up a while (minimum of an hour), I eat - usually leftovers from yesterday's dinner. If I'm not hungry, I save them for lunch. Coffee, however, is necessary upon awakening, and I have always thought of that as my breakfast. Other people, other practices - it all depends on what works for you. It's silly to follow a rule just because it works for someone else.