Serious Eats - seriouseats.com

I did it. It was AWESOME! A little more like an hour, but I'm slow. My wife, not really a fan of cake, loves it as well. Make sure you eat it when the icing is warm/room temp. I must admit, having a total of nearly a pound of butter and as much sugar as this recipe has certainly helps! ;)nom nom nom!

I made this over the weekend and it didn't come out very cakey. Wondering if high altitude would affect the outcome? The flavor was amazing, but the sugar content was rather extreme for this girl. I'm looking forward to adjusting this to suit my taste buds. Loved how quick and easy the recipe is.

Fantastic recipe! I made my own pistachio paste with approx. 1/3 cup pistachios. I ground them up in my cheapie Kitchen Aid coffee grinder, then added a few teaspoons of water and just a sprinkling of powdered sugar (since I don't like things to be too sweet.) Worked beautifully, and the cakes were a huge hit! I used my regular muffin tin since I don't have a mini-muffin tin, and got about 11.5 little cakes.

Looks like a great recipe, thanks for using my pic! :) I'm now planning to make this this weekend--

my fried bologna sandwiches are going to be the third wave of charcuterie.

Another vote for the covered jelly jar in the fridge. Mostly unfiltered. Used judiciously.

Also: popcorn popped in bacon fat instead of oil. Delicious.

My pop used to make something conceptually the same for me for breakfast when I was a kid. However, instead of starting the egg and tossing in an ice cube, he'd add a whole tomato, sliced, to a hot, oiled frying pan. After a short bit, just after the cell walls of the tomato slices broke down to release a little juice, he'd add a couple of eggs to the pan. This would allow them to fry a decent bit before the tomato released enough liquid to create a decent steam. He would then cover the pan and allow the steam to cook the tops of the eggs. Finish this off with a bit of salt and pepper or garlic salt, and then eat it with toast. It's greatness.

step #2 ?

When it's really hot outside, I don't even want to _eat_ something warm, much less be around the stove or oven to cook it. So I have a fairly large arsenal of cold meals in my "summer" recipe category.
Corn, avocado, and (canned) bean salad
Gazpacho to take advantage of the wonderful homegrown tomatoes
Caprese salad, maybe with some sliced cured meat
Random-greens salads topped with whatever's around - tuna, anchovies, olives, cheese, hard cooked eggs, tomatoes, other veggies
Shrimp (pre-cooked), Mango, and Jicama salad

Also, variations that involve cooked but chilled ingredients like chicken, shrimp, sliced deli meats, or rice/pasta. You make a bowlful of a rice or pasta salad and it can wait for you chilled in the fridge for several days.

I went there this afternoon for a 'snack' and everything was fantastic. Had the beans and frank dog and the chili cheese dog and my feelings essentially echo those from the review. Regular fries were great and gone extremely quickly. The blueberry cream shake was also quite good, definitely too thick to be taken from the straw but very very tasty. It's going to take a long time to make it thru the entire menu but I look forward to getting new things everytime I go back.

I have a neighbor that puts out his extra tomatoes each day for .25 cents a piece. I steal down first thing in the morning and buy them all. I wait for this time of year to make gazpacho. I have made it for three days in a row. It doesn't freeze so I am eating it three times a day. I roast all the vegetables in the morning on the grill and let them cool and the blender does the rest.

We also had friends give us lots of cucumbers. Cucumber soup. The only cooking here is the stock you made last winter. Blend the stock and cucumbers along with honey, a little hot sauce and sea salt another crowd pleaser.

Tonight I'm making baked stuffed potatoes in the microwave. Maybe I'll have @duncan1205's suggestions for a app!

I kind of feel like the rice-cooker is a cheat: it may not be the oven, but it's still cooking. And I defy anyone to make sushi without filling the kitchen with the steam rising off of the rice and breaking a sweat. Not gonna happen.

I did the absolute quintessence of Too Hot: I went shopping. My lunch was a still life of awesome local offerings, and it rocked.

Here's my post: http://www.mycoldprairie.com/2009/08/17/composed-lunch/

Thanks for hosting another gooder!