judiu

Butter in the cooler,LOTS of it. Your favorite mayo , large jar. (My gawd, they might only have Miracle Whip !) Adult beverages. Old Bay seasoning for seafood? Love,love, love the blend with lemon ang garlic! Hot sauce? I could keep going, but...

Paul, I suggest you try this with your favorite breakfast sausage instead of the bacon; the stronger seasoning works really well with the other items. Salt? Good grief , WHY?

If you are'nt commited to sweets, how about cheese straws? Rather pedestrian, I know, but oh so good!

Rooftop1000?

Mazel tov! and thanks for all you've done over the years!

PC, that's dead effin' rapid brilliant! (to borrow an Irishism... )

,Kim, I've had good luck with sunny up eggs when I use a good bit of butter or other fat then baste the whites. I've also been known to 'fork' the whites in the pan, so the uncooked bit runs into the fork holes and cooks from the bottom heat. No 'snot' problem at all!

I may be repeating myself here, but Viva, by Kleenex brand, are the best paper towels I have ever used. I've been known to rinse out water soluable spills that I've mopped up with them, rinse, dry and reuse. Love 'em!

Flourgirl, that's not really suprising; plain popcorn has a TON of fibre in it,much like those gawdawful rice cakes, and virtually no calories. As far as I can tell, you can get the same results by eating a styrofoam coffee cup!:Don't do it, th they don't go thru the system so well !;

Sparrow juice?

If you use one of these "French working jars" and a conical wisk, mayonnaise is stupid-easy. Conical whisk? Picture of same, please!

Go to a supermarket in a hispanic neighborhood, and look for the Goya brand of frozen fruit pulp.It's sold widely here in south Florida.

Again, what fat do you use to refry the beans?

@thirtyoneknots: If you want this more Mexican in flavor, add some cilantro (unless you're a hater) and maybe a drizzle of achiote oil. [@andisenji: that sounds GOOD! Are the onions fried in butter or lard or do you use the canned french fried onions? @AChris Hennes: I sort of went that route when I "invented" my 4 Can Bean Salad for Johnny (who is a favorite bartender): a can of chickpeas, a can of black eyed peas, a can of canalini (sp?) beans, all well drained and rinsed, and a can of Del Monte Petite Diced tomatoes with basil and (some other herbs) UNDRAINED, a large red onion and one celery heart, no leaves, onion and celery chopped to about the size of the chick peas. Mix all together in a LARGE bowl, including about 1/2 the tomato juice from the can. Add about a 1/2 tsp of dried thyme (or a heaping teaspoon of fresh, off the stems) and moisten with about 1/2 a smal bottle of Newman's Own original dressing. By all means, use your homemade vinagarette if it's available, but I love the balance of flavors in the Newman's! (It's quick, too!) Cover with plastic wrap and then foil and refrigerate for flavors to blend, but allow to come to cool room temp before serving. ( the plastic wrap keeps the acids from eating holes in the foil.) First time I made this, Johnny ate almost entire bowl; even the dog would not sleep with him that night!

Erm, ah, um, Homemade?

AHA! I have used Hellman's all my life, along with sour cream in most salads like potato and maccaroni (actually, the s.c. is my secret weapon in same... ), but I had tried, and liked Kraft Limon (with lime juice), but now I HAVE to try this Helman's! I live in south Florida so bodegas are pretty easy to find. Have to check it out!

Maybe you could use a spatter screen to drain them on? I dunno. Maybe a brand new one but mine is a bit too grotty! Hmmm; maybe a nail brush, or a prep brush (given their ready availibility for Kerry) and Dawn grease cutting detergent? Or just find a new one at a thrift store...

I think I invented that trick! That's why I use the Mouli; it has several different size disks, so you can get a corser or finer mince, as you like. A box grater will add knuckle to the mix (not a good thing, to my mind ), and a food processor gets the mince TOO fine, more like baby food with some lumps.

Maybe you could use a spatter screen to drain them on?

Kerry, could you retoast them in the oven and then crunch (technical term, that) them up as a topping for ice cream, or a crispy addition to a truffle center for a chocolate? Maybe with the Clementine puree?

Grill pan, Food Muse, grill pan!

How the heck did the Cowardly Lion end up in your miso butter? (He's just left of center in the middle part of the bowl, for people with less sense of the ridiculous than I) I've heard of Tiger Butter, but lion butter? Nah!

My favorite 'secret weapon' in my meatballs and meatloaf (especially with a VERY tempramental gas oven) has always been minced waterchestnuts. I have used a Mouli-julienne to finely grate the contents of a small can of waterchestnuts and add to the mix with the egg when mixing. Never an overly firm meatball! Be sure to rinse and drain the whole chestnuts, or you can get a tinny taste, and don't try this with a box grater as you are guarenteed to add a good deal of knuckle to your chestnuts!

My FAVORITE veg! (Well, it's a toss-up between rutabaga, brussel sprouts, sauteed cabbage, cauliflower, sugarsnap peas, snow peas, aw, hell, let's just say I LOVE me some veggies! But mashed rutabaga is delightful, especially on a Holiday table) I've never tried it shaved, but I expect I could eat a pretty large quantity of it!

Sorry, if it's not corned beef, it's not a Rubin! If it has pastrami, it becomes a Rachel. I want one of each, please!