Serious Eats - seriouseats.com

just give me a bar of nice chocolate (:

@Jerzee - Poppycock and hogwash work nicely too. I don't know any master bakers who don't preheat their ovens, but as I myself am not a master baker, I'm just trying to build up a better background in baking, as my mom isn't too enthusiastic about the work that goes into it (she's the one who introduced me to the concept of no preheating required). Right now, I like to think that my baked goods are not only good enough for me to eat, but also good enough for everyone else? I do make a mean banana bread! I'm new to the scientific, precise world of baking, which is why I asked this question in the first place.

Thank you to everyone who has responded (and so quickly too!). I'm very impressed with these new Serious Efforts threads and I'm learning quite a bit! I actually tried to find the old article I read and I did find it for anyone who is interested: http://www.slashfood.com/2008/10/21/how-important-is-it-to-preheat-your-oven/

@bareneed - Oh. I forgot about that. but I generally only need to extend the cooking time by a couple minutes or so, which is still shorter than the time it takes to preheat my oven in the beginning.

@smokey07: i had a similar experience to, except i had been eating and my lips had started to burn. i wiped them with a napkin and succeeded to spread the oil further along. then, instead of stopping, i went to the bathroom and proceeded to wash my whole face with water, spreading the oils all across my face. my eyes started burning terribly, and lips were still on fire, i freaked out and took a wet paper towel and rubbed it all over my face again to attempt to cool it down.... sigh.

and this other time, i wanted to try out a new pasta dish, lemon fettuccine by Paula Deen, and i was pretty confident in my pasta skills, invited my uncle over. by the time i finished, the pasta was way too dry and the cream was congealing up because i had been so frustrated with getting the seasoning right. it turned out way too lemony, we had to microwave the pasta to warm it up more, which congealed it more, and my uncle doesn't even like sour things. dinner was quiet and my uncle always asks about who's cooking and if it's me, he says sorry, he has other things to do.

the only way i can stand cilantro is in a nice spicy chutney over a samosa.
that's it.

everything else about cilantro i utterly can't stand. the smell, and even tasting a little bit of cilantro in my banh mi or pho or anything else makes me gag.

period. the end.

just the recipe i would've recommended !

practically all frozen items in the frozen aisle section. the entrees: pasta, pizza, etc. breakfast items; i like eating chocolate chip waffles right out of the freezer.

@Michele- but it looks oh-so delicious.
but i do agree, i wish there was more avocado.

i think i just died and went to heaven. no corny pick up line this time.
but how coincidental and sad can it be that i live in san jose and go to oakridge, but all this time, shaved ice has escaped me ?

yay for stickers!
they're beautiful!
thank you mucho.

i was always curious about what a raw egg would taste like
;D

if only i lived on the east coast.
if only i was older.
):