Serious Eats - seriouseats.com

Only the tiniest bit of milk to take the edge off. Never sugar.

Definitely on eggs, also on pan-fried noodles....and sometimes on chocolate!

Good with smoked salmon too!

What's wrong with getting ground chicken, if it's just going to be cut up and put in the food processor anyways?

I've tried a lot of truffle dishes - I'm a bit of a sucker for 'em - but most times the dish disappoints. The white truffled risotto at Eleven Madison Park, though, was such a winner I can almost taste it 5 years later....

Speaking of "special" brownies, does anyone have any tips on how to best cover up the unfortunate herbal flavor of said concoctions?

Mostly an increase in salads, which are totally unappealing to me in the winter. I also shift to seasonal produce, predictably, and probably eat less meat when it's hot out.

@scharron - totally agreed! Too many people, really. I was just glad it wasn't scorching hot that day (like yesterday was) or there would have been some crazy medical emergencies. Patience, strategic planning, and bringing some of your own snacks were totally necessary.

Faye's sandwich doesn't sound weird, it sounds delicious!

Now weird is like: tuna fish salad, bananas, peanut butter and chipotle mayo on wholegrain bread. (not my recipe, my stepdad's)

Absolutely - I try to bring a food/drink items back from wherever I go, whether it's New York City or Thailand. It's not always easy (customs laws - eeek!), but it's guaranteed I will want to bring something back. Getting someone to taste a food extracted from where you just went - or even better, to cook a dish from the locale - is almost better than showing off your photos from the trip!

The one-hundred-digit pie is impressive, but not ROUND. I can't vote for it in good conscience.

This recipe is INCREDIBLE. I have only one quibble - it didn't seem like enough liquid from the cream, so I added some extra plus a bit of milk to moisten it up. But it turned out quite well.