Serious Eats - seriouseats.com

I was taught that in an emergency, a small leak in your car's radiator could be plugged by adding 1 small can of black pepper to the radiator!?!?

Frozen Milkey Way candy bars, left over mac and cheese, canned baked beans from a just-opened can and, I'm ashamed to admit to this, but ravioli from a just-opened can.

I'll share most recipes when asked, EXCEPT my spaghetti sauce recipe which my godmother developed and asked me never to share. she's since passed away and I don't know anyone except one of her daughters who has her recipe.

Ahhh, how foolish of me not to have realized that! :)

I've had good luck with the KFC coleslaw recipe and have made it many times.

raw oysters (for me, its been an acquired taste)
my aunt's spaghetti sauce (o-m-g) it was sooooo good
strawberry pina colada :)

There are quite a few favorite frozen custard places here in WI with awesome flavors and tastes, but probably my very favorite has to be rainbow icecream in a cookie cone from a long-since closed drug store in East Troy about 50 years ago! Just thinking about it now makes my mouth water.

A blt and a slice of icy cold sweet watermelon - - come to think of it, I enjoy both during cold winter months too :)

The Settlement Cookbook, it has recipes for everything you ever wanted to make (and some things you never knew you wanted to make).

Poor Mongo...I just looked at my sourdough notes to refresh my memory and they note that when you start your starter, you cover with a piece of cloth or a paper towel (to keep out flies and the like. Then wait. If you catch some yeast (from the air, etc) the mixture will begin to bubble and foam. Stir it once in awhile and sniff it to see how sour it smells. And when it has a good, really strong aroma, use it, or cover the jar (still no metal, please) and store it in the refrigerator. My notes also indicate that when you mix your starter, that you mix the ingredients until blended (but not smooth), cover loosely and the mix will bwegin to bubble. Leave it for several days until it has a strong sour smell. It is normal for a clear yellow liquid to form on top, just stir it back in, once a day. If any other colors appear, you've attracted the wrong orgnisms, throw it all away, wscald the container, nd start over.

Starters improve with age, and once you have a really fine one going, it's a good idea to freeze some (just in case, it'll keep for about 6 months). Even in the refrigerator, starter remains very slightly active. Within a week or two, it will use up all its nutrients and sufficate on the CO2 gas it produces. To prevent this, if you don't use the starter for one week, stir it, pour out half (either give it or throw it away). Add equal

It was Christmas Eve, 2007, and I was boiling up some chicken giblets for my spoiled rotten dog. I had turned down the heat to maintain a low simmer, covered the pot and set the timer. In the meanwhile, I noticed it was getting late and I needed to get ready to go to church. Well, you can guess where this story is going...With about 30 minutes left to Mass, it hit me like a ton of bricks - - I left the stove on. I rushed home to a house full of smoke and a dog panting at the rear door. The dog went outside, I quickly turned off the stove, opened all the windows, turned on the vent fan and the ceiling fans. The dog was fine (thankfully), after about 30 minutes, the house was cleared of smoke, although the odor was still pretty strong, and the pan with some unidentifiable lumps of black melted to the bottom was soaking in the sink and the batteries in the smoke detector were replaced.
As an aside, I was tempted to toss the pan, but it was calphalon and relatively new so I tried everything to save it including soaking, boiling with dishwasher soap, abrasive cleaners and scouring pads (remember, at this point, I had nothing to loose). After a day or so of stubborn cleaning, I was finally able to get the pot clean, the finish is fine and I'm still using it!

wow, I've made lots of iced tea and never noticed a problem - - must be luck. Usually use Lipton tea, but have used other brands. Lately, I've been putting 4 bags in the CARAFE of my 12 cup coffee maker, fill it with tap water and turn it on. When it's done "brewing" I turn off the coffee maker, let it sit for about 3 minutes, remove the bags, cool a bit, pour into my pitcher (plastic, usually) and refrigerate. Hmmm. Gonna try Chowhound's method and see if I can taste a difference. I drink my tea unsweatened, but like a piece of lime (or lemon) in the glass added. Sometimes in summer I'll substitute one bag of "regular" tea for one of the fruit flavoured varities for a refreshing twist.

Oven baked pork chops and red cabbage and a few Christmas cookies for desert.