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My wife dipped strawberries into guacamole when she was pregnant. We still do: It's delicious!
It also makes a fine hamburger topping

Just about all sit-down restaurants serve burgers with the top of the bun, the lettuce and the tomato separate from the warm part on the bottom, I always assumed the McDLT was an attempt to fast-food-ise that technique. They certainly didn't invent it.

Anyways, the best thing that can be said about it is it makes it easier to remove the tomato and fling it at the server while you yell "I said NO tomatoes!!"

I wouldn't actually do that. Well, I'd remove the tomato.

Yeah, back in the 80s when microwave ovens started coming down in size and price so that average households could afford/accommodate one, there was a surge in microwave ownership followed by surge in "okay now what?" cookbook purchases.

I had one called "Kids Cook Microwave" from which I learned how to poach eggs and make blueberry muffins. There were other recipes, but those are the only two I remember. The muffins were tasty but not crisp on top like a real baked muffin.

Also, when I was about 11, somebody said to me, "Caramel is basically just melted sugar" To which I thought, well, I have a microwave, and sugar. Caramel riches, here I come! The result was a huge blister on the tip of my finger when I went to test to see if the melty sugar was caramel.
I could have used a microwave cookbook for that!

I'll cook with it, but I won't apply it at the table, with the exception of under-salted fries.

I hate places that have default toppings; removable toppings like lettuce and tomatoes are okay, but sauces... bleh.

It's probably because I hate ketchup, and they ALWAYS have ketchup in the default set. So I ALWAYS have to have a special order.

No, if I have to get a fast-food chain hamburger, I'll look for a Harvey's first (Do you have Harvey's in the States?) Partly because they actually grill it, and partly because they lay it out in front of you and say, okay, what do you want on it?

Cola is not something specific to Coke that everyone else just copied, it is (originally) any carbonated beverage flavoured with extract from the Kola nut, but currently means any carbonated drink with caramel colour, caffeine, some kind of sweetener, and artificial or natural flavours, depending on who's making it. It has little to do with the Kola nut now.

Not sure what's wrong with posting up some ethnic dishes to coincide with ethnic holidays you don't celebrate.

1. It's a great way to expand your cooking repertoire into a wider array of meals.

2. Some readers may have friends or have married into a family that does celebrate that holiday, so they might appreciate the recipe.

3. Nothing wrong with celebrating the good things that come along with multiculturalism, and good food is one of the best gifts of a multicultural society.

4. Sure, it's not authentic, but I don't think I've ever had an "authentic" ethnic dish. In Toronto where I grew up, there are more Thai restaurants than there are Thai people.
At some point you have to give up the ideal of always finding authentic ethnic food and accept that anyone can prepare a dish in the style of a particular region, but it helps a lot to have some understanding and respect for the culture and food history of that region. One way to do this is to link it to a holiday, and as we all know, holidays in any culture are inextricably linked with food.

So if was, say, a food writer in India, and I wanted to write about preparing a turkey in the American style, what's wrong with publishing that near American Thanksgiving with a bit of a background on why this meal is prepared this way? There's nothing wrong with it.

If I have a Corona in the house (which only happens when a guest leaves them behind) I'll put half a teaspoon of minced habanero into a beer mug, pour the ice cold Corona over top, and let it sit for a minute or two before drinking. Yum!

This is best on a hot, hot day.

Limes, pfft.

I tried to be helpful and find a version that the rest of the world can watch (Boo Hulu!!) but I couldnt' find it. Instead, please enjoy this one where Kermit the Frog turns into a vampire and bites Vincent Price! http://www.youtube.com/watch?v=lQALLGsn-Fk

She missed the May West and Jos. Louis cakes! Both made by Vachon in Canada.

The May West cake is named after the 1940s actress (duh) and the Jos. Louis cake is named after... um... Jos. Louis. I can't find more information than that.

It's probably important to note that, like New York, Montreal cuisine has been heavily influenced by a proud and well-established Jewish population.

So that's partially why the two cities are considered the go-to places for the best and most authentic deli sandwiches and bagels. Montreal Smoked Meat is not to be missed, by the way. Next time you're there be sure to get to Schwartz's for smoked meat and a giant pickle.

I used to use mayo on a lot of things, but as I taught myself to be a better cook, I generally discovered that there are far superior sauces out there. I'll use it in a potato or chicken salad, though. And I'll still dip fries in it, if I happen to be in a situation where fries and mayo are in alignment in front of me, but I don't seek it out.

Leftover Hallowe'en Candy goes straight into mah belleh.

Leftover Christmas candy, on the other hand, is perfect for a recipe like this. For some reason, as of December 28-ish, I can't bear another piece of chocolate until Groundhog day.