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Salsa means "sauce" in Spanish...that's all. I don't know why we use the word in English, but it does seem tied to Mexican food anyway.

I think giant, plastic laminated menus with full-color pictures of the food (Denny's, TGIF, etc.) should be banned, perhaps for BPA content or something. The menu does not need to be the size of a mudflap.

Any pasta "with cream sauce". Ecch.

I admit to using Toll House, but this article has inspired me to try the alternatives. And there is such as thing as an 11 pound chocolate bar? I have to sit down.

Trader Joe's greek yogurt is very good. I like it better than Fage. And I like the cucumber finely diced rather than grated. Interesting post about the ground almonds; I want to try that.

It's a variant of pizza, mainly for tourists in Chicago. Too heavy for my taste: too much sauce and cheese. Let's call it obese pizza. Don't see it much in California.

How will I ever make tuna-noodle casserole w/o Campbell's? I laugh, remembering how Julia Childs admonished Alice Waters at the 1981 CA Culinary Academy panel, when "California" cuisine, and buying local/organic was the talk of the conference....

“There is not as much of a California cuisine as you chauvinists would have us believe...sometimes I am glad when I can go back to France, where they really do things with food...

You have an unduly doleful point of view about the way that most people shop for food. Visit any supermarket and you’ll see plenty of fresh fruits and vegetables...”

Thanks, Julia!

That is something. What does a professional pizza oven cost, anyway? Yours looks not beautiful, but effective.

Same recipe I've used for years and always works well (it's out of the Betty Crocker cookie book). I would buy fresh baking powder and try again.

Also, these cookies ship well, my mom used to send them to me in college. They freeze well too.

I make my own dough with King Arthur AP flour, and make enough to freeze in pizza-size portions for later use. I also make the sauce and cook on a stone at 500 degrees, keeping the pie thin and crispy. Favorite flavors include garlic and oil, spinach and mushroom with Swiss, and BBQ chicken with swiss, red onion and cilantro.

Much better than going out!

I have no problem making a deposit, but I expect the table to be ready for me and my guests at the chosen time. I shouldn't have to wait very long if at all.

I was taught that potatoes should be stored in a cool, dark place, e.g. in a paper bag in the pantry...never in the refrigerator. Same for tomatoes.

My mom taught me to cook. My first few recipies were from the Betty Crocker book. I made pizza many times, but it was a sort of "pan pizza" with a crust made from Bisquick, adding canned tomatoes, sliced ham and covered with cheese. It sounds terrible today, but as a kid I didn't know any better. I also would make a "Strawberry Pie" that was a filling made with Jello and frozen strawberries, poured into a grahm-cracker crust (store-bought) and topped with Cool Whip. That doesn't sound so great either, but it actually tasted pretty good.

These days I make my own pizza dough and use fresh ingredients...I'm all grown up now.

I made this last night and it was excellent. Simple, clean and very tasty!

Sounds terrible. I don't see the point of all that ketchup; it's certainly no easier than opening a small can of crushed tomatoes and one of tomato sauce for a much better dish.