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Dishwasher!

super spuds.

Oh, man, I thought I had blocked out my Gatorade Gum cravings!

So, the Zingerman's recipe for this that was posted last month (it was a "Cook the Book" recipe) uses all bacon fat (but considerably more egg yolk and lemon juice). Your discussion of balancing saturated and unsaturated fats was while experimenting with the beef fat mayo, but I understand that the balance in all of these recipes is in reference to the emulsion issues. Did you do any bacon mayo experiments with just bacon fat alone? If so, how did that turn out flavor-wise and emulsion-wise as compared to the beef mayo?

I completely agree with you that this will take off and become the next It condiment... I imagine casual-dining restaurants serving "smoked applewood bacon aioli" and grocery store shelves stocked with baconnaise.

For me, I just really want to make it for Thanksgiving leftovers sandwiches. I invited my whole family out to my place in Brooklyn this year, from all across the country, and to quote my brother's simple email in response to when I sent him the Zingerman's recipe last month: "prepare it and they will come."

@J. Kenji Lopez-Alt

Ah yes. There is definitely a blasé dunking of the twinkie wiener sandwich, but it's into regular milk that's been sitting out on the counter.

Classic.

http://www.youtube.com/watch?v=Z-_FO9p8Xdg

My mom recreated the "Twinkie Wiener Sandwiches" from the movie UHF for my older brother's birthday when we were kids:

Twinkie, sliced like a hot dog bun, hot dog placed in twinkie, Easy Cheese squiggled atop the dog.

This is probably too small for what you want (it's only 2 slices), but I have this one:
http://www.target.com/Hamilton-Beach-Toastation-Gray-Black/dp/B000Z59AUQ/

It works great for what I use it for (heating garlic bread, making toast, roasting veggies, baking a couple cookies), but it's quite small.

@Nikki, Ah, yes, I think that I will try "loosening" the lid on my crockpot (I've noticed mine creates a pretty good seal usually). Maybe put aluminum foil folded up at three points along the edge to pop the lid up just slightly.

@betterreine, I read things similar to what you described, with the basic theme of food safety and manufacturers' liability. No clue if it's true, but it does sound plausible.

@Peggasus, yeah, I think garage sales will probably be the only way I invest any more money in the slow cooker option. I will keep an eye out!

I reckon ultimately I'd rather just have a 1970's slow cooker than something with lots of fancy settings that I don't need and that will cost me lots of money. I want the contraption for the main purpose of cooking low and very slow.

For now, I just prefer my oven and stovetop. And those don't take up any of my whopping 2 sq ft of counter space! : )

Sticky toffee pudding at home.

I stopped in a random Chinese food take-out place on Franklin at St Johns Pl in Brooklyn once a few years ago. They had fantastic fried wings. I always hope to find the same style and quality at every Chinese food take-out place I go to in Brooklyn (not that it's been all that many), but so far no such luck.

I don't know: maybe it was just the right time and place for wings that night. I haven't tried to go back and check the deliciousness.

I was trying to make a flag cake for my little brother's 4th of July birthday. Every year my mom made him a flag cake, with marshmallow frosting and strawberries and blueberries. So I wanted to keep up the tradition.

I knew that she always used real marshmallows and melted them down and then iced the cake. (There may have been more to it, but I couldn't remember, and the recipe wasn't written down.) At the grocery store, buying ingredients, I saw a jar of marshmallow fluff, and I thought, this is perfect! I can just use this!

I was wrong. The cake looked great in the refrigerator, but as soon as it was brought out for serving, the slow ooze of the frosting began. Imperceptible to the casual glance, the fluff slowly and steadily oozed outward until the berries looked like a drunk, disoriented marching band, irrevocably losing their form in slow motion. Tasted great though!

Tonight is my triumphant return to eating solid foods! Yes! I am sick of soup and pudding. (On a side note, I never knew that leeks were a diuretic until my recent foray into brewing vichyssoise led to a sleepless night of belly-achin'. Vegetables are powerful.)

Um, so tonight will be some kind of feast. I would really like to braise short ribs, but I'm not sure if there will be time. I suppose I could make some kind of appetizer/snack thing when I get home to tide us over while the meat's a-cookin. Then have late-night short ribs with squash and something green!