Serious Eats - seriouseats.com

I like eggs in omelets, scrambles, and souffles, and hard-boiled.

About 4 times a year I'll really want poached eggs, but the rest of the time the liquid yolk tastes too eggy (haha, no kidding!). It's just the usual sulfurous, metallic egg-taste that lets me know I'm eating something full of iron and vitamin A, but it's too strong if the yolk isn't set.

@PerkyMac - smoked paprika is the way to go. I love that stuff so much.

Liquid smoke can be fine if it's used sparingly with a lot of other strong flavors, like a barbeque sauce, but one wrong turn makes food taste like scorched plastic.

Oh, that's so sad! I just bought one of his wines this week.

@charm city cupcake, I know marshmallows aren't just meringues. But soft meringues are a gelatn-free alternative to marshmallow, and I wanted BangieB to know she had an option if she couldn't find xanthan gum or a vegan marshmallow kit.

@BangieB - is your friend vegan or just vegetarian? If she eats eggs, you can make marshmallows with egg whites (they were originally made with egg whites and starch from the marsh mallow plant's root).

You're essentially just making a meringue, but not drying it out all the way. Find a recipe for an Italian meringue (the kind with a cooked syrup), make it, then turn the resulting fluff into a square pan that's been oiled and dusted with confectioners sugar. Let it sit uncovered 2-4 hours, then wrap it but leave a few holes for air flow, and leave it at room temperature overnight. The next day, turn the whole meringue out of the pan and onto a confectioners sugar-dusted board. Use scissors to cut it into squares, and roll each in more confectioner's sugar.

Joy is always useful, and if I could only keep one cookbook that would be it. But during summer months I get alot of use out of my Bobby Flay cookbooks, and I reference the Dean and Deluca book alot as well.

But from a pure packaging point of view, I love the Balthazar cookbook. The cover binding, the font and photos are all a great match for the recipes contained within.

Hello, this is my first time to post a comment on "serious eats" ,although I did post on the old food board on this website several years ago. I am surprised at all the negative comments on Liquid Smoke. It ain't chocolate but I have used it on brisket cooked in the oven and liked the flavor it imparted to the meat. My husband also has a great and simple recipe for pork chops that uses Liquid Smoke. Just sprinkle seasoned salt, pepper, Worchestershire sauce and Liquid Smoke on the pork chops and bake in the oven on a baking sheet (with raised sides, of course) until almost done. Turn pork chops over and bake until done. You can put them under the broiler for a minute if they need a little more browning. I think they are really good and easy. I am imagine real grilling outside is worse on the DNA than Liquid Smoke. I love the Food Network, love cookbooks and love to cook and am always looking for new recipes to try so I am happy to be here.

over medium between two slices of heavily buttered cinnamon raisin bread and a couple of strips of crisply cooked bacon. lots of hot sweet milky coffee to wash it down.

or shirred in salsa with a heavy gooey blanket of melted swiss cheese on top.

but i never, ever eat them that way anymore... now it's hard boiled, or scrambled in a tiny bit of olive oil and garlic with dry toast. accompanied by unsweetened tea with low fat milk.

dang.

sigh...

my favorite books to cook from are not even cookbooks... laurie colwin's two books of food essays and amanda hesser's cooking for mr. latte have supplied a majority of the keepers in my recipe repertoire.

Wow...prom was a one day activity for me. I can't imagine people making this into a weekend long event. That just seems like a lot.

At first I was thinking, given how much money they are spending, why would they only give you $50 for Prom dinner for 10-15 people. I think some people spend that much per person. But if it's the day after, I think everyone else's pasta suggestions would probably be the best.