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@guycooking Because when you use the lowest quality (cheapest) vegetables possible, you have to add something to make them taste remotely like food?

I turned leftover turkey into a pot pie with some leftover pie crust and leftover mashed potatoes on top. Might have been a bigger carb bomb than the feast yesterday.

I'm curious if anyone's tried to substitute Sno-Caps for chocolate chips in a chocolate chip cookie recipe.

1) with a sprinkle of sugar in the raw and a spoonful of evaporated milk.
2) with a packet of sugar (in the raw when possible) and a spoonful of half and half
3) As a diet coke

I always have to have a little milkfat to round out my coffee. Even the good stuff is just a little too much for me to take black.

Kenji, you have an uncanny ability to zone in on my favourite dishes and give me all the tools to replicate them outside a restaurant.

Thank you!

Hope someone is still watching this post, but I've just gotten my itinerary confirmed and I won't get into Seattle until 7 PM. Looking at the Pike Place Market website, it looks like the majority of the place closes at 6. How does that affect my dining options?

And on a less food-related but just as relevant note, how is the area from the rail to Pike Place Market for walking at night (especially for a woman alone)? Would it be wiser to take a cab?

Black Forest Concrete from Ted Drewes. Best finals week destresser ever.

But if we're going to talk real milkshakes, my vote's for the Orange Sunrise shake from The Chocolate Bar in Houston. I love the bitter edge of orange in my chocolate ice cream shake.

Pretty sure I would use the replicator exclusively for the first couple of months I had it, and then I'd go back to cooking at least once/twice a week. There's just something very enjoyable and soothing about cooking.

Seconding holodeck technology though. I'd never leave.

I made a trifle with a botched yule log over Christmas and it went over fantastically. Crumbled up chocolate cake, whipped cream, booze soaked raspberries, and raspberry sauce.

Really? The local Shipley's Donuts (all 148 of them in the city) seem to have been selling chocolate yeast donuts for years. And here I thought I was missing something good by having absolutely no DD's in town.

I always associated lo mein with a dish of crispy noodles (not the deep fried wonton skins, but an actual round/cake of thin wheat noodles that had been crisped/fried) that was served topped with a rich, thick brown sauce cooked with meat/mushrooms/vegetables. You then mixed ("lo") the noodles and the sauce mixture together so that the noodles become pliant and soft again as they soaked up the sauce.

But I have no earthly clue where to find it now, since all I've ever called it was lo mein.

I have an Ikea KONCIS garlic press that I adore. It doesn't have the little nubs to push everything out, but I've never really had a problem getting stuff out or getting it clean afterwards. It never smells like old garlic (something about the stainless steel not holding onto garlic flavours?), and I don't have to be called into the kitchen to mince garlic if my husband feels like cooking!