Serious Eats - seriouseats.com

I grew up spending summers in London with my Gran so my first love is Cadbury milk chocolate. I still buy it from the British import store..it tastes different than the ones made in America by Hershey. It has a maltly backnote and when it melts in your mouth it's really sticky.

When not waxing poetic about childhood candy memories I love all chocolate, white, milk and dark, it just has to be high quality. Scharfenberger, Vosges and Dragoba make excellent milk chocolates that are not too sweet and are 40% - 41%. This is good because I'm married to a 'milk only' person.

If I'm on my own I go to dark between 65 & 75% first. Thank goodness the Lindt original bittersweet (the one with the white wrapper) is available anywhere from Walgreens to airports! Lindt also does a dark chocolate infused with sea salt and one infused with chili that are pretty good and I can find them most anywhere. I love Scharfenberger, Vosges, Dragoba, Green & Blacks.

Oh, the hell with it...I love chocolate!

My mom used to mix milk with ginger ale and drink it in the summer so milk with 7up doesn't sound so bad.
Salt on fruit; definately!
Infused salt sprinkled on vanilla or chocolate ice cream is heaven.
Vosges makes a chocolate bar called Mo's Bacon Bar. Sounds awful until you try it.

I ate a volcano taco and thought it was too hot. I live in Texas and love love love spicy food...go figure.

2 people, which is a real problem when having dinner parties!

Palm restaurants do them really well.

Snickers, Milky Way, 3 Muskateers, Kit Kat, Twix, Mounds, Almond Joy, Reeses Cups and Abba Zabba.

Cookie Pie, thanks for that great tip about freezing lemons. I'm planting a Meyer lemon tree in my garden this year and was wondering what to do with any extra fruit!

My husband is left handed and he has adapted to right hand oriented kitchen tools pretty well. Our challenge is when we cook together we have to have prep on opposite sides of the kitchen so we don't bump into each other since I naturally step to the right first and he goes left first.

This thread is cracking me up. It's so nice to know I'm really not a total b****!
Here's mine. When I am experimenting with ingredients after being inspired by a cooking show or food website or cookbook or friend or my own random thoughts pleeeeeeese don't ask me what I'm doing and then make a snide comment or a face! How many times in the past have I made you something new that you've never heard of or never thought to combine and you loved it!

And while we're on the subject, those things in my kitchen are tools not toys and the space is a work area, not a depository for your car parts, gym clothes, fast food wrappers (aaagghhhhhh can you tell I'm a foodie married to -- gasp-- a non foodie!!!) and other junk! Dear.

It's called a Flavour Shaker and is available for sale on Jamies site, www.jamieoliver.com. You put your herbs and dried spices, peppercorns, cloves, etc., in it and shake them up. There's something in there that breaks everything open so the flavors meld. It reminds me of the ball bearings in nail polish bottles. If you check out the chat threads on the site you can see what people in the UK, OZ and Canada have to say about it. There's a post there now complaining about the thing leaking.

One tip I did pick up from Jamie was to pound my herbs in my mortar and then add oils and other liquids right into the bowl when making marinades and dressings. Keeps you from making another bowl dirty and you don't lose any residue of flavor from the mortar.

Dorie, I've been searching for a recipe like this. I like a good coarse cake in the winter time. Just right with a nice piece of Wensleydale or Cotswold cheese and a neat whisky!

Sounds like a wonderful day, right down to the Vosges chocolates!