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I love onion in my deviled eggs, and with just a knife it becomes a PITA to chop as fine as I like it; there should be almost NO recogonizable bits of onion, no matter how tiny it's cut. Then I remembered the microplane! Eureka, no more minced fingers from a knife or knuckles from the box grater! Now, if the garlic 'reverb' is a bit much for you, dust the tops of the eggs with minced parsley as a garnish. Parsley is known to moderate the scent (dare I say perfume? ) of the garlic.

Paul, you're killin' me, here!

+1, along with fresh ground pepper and nutmeg. Gotta have my garlic and onions, too!

Agreed, Viva are the best. They have even survived the washing machine in blue jean pockets! I have been know to rinse and re-use them, especially after light cleaning. Lettuce leaves work great for degreasing soup or gravy, though, but I still use paper towels under my bacon. edited to add lettuce.

Steve, I used to discard my leftover coffee, but now I freeze it for iced coffee. Makes great slushies, too!

Oh, MY! Not just beautiful, but yummy, too! Thanks, Lior!

Jerry, use the buttercream as a dip for "Milano" type cookies, or for shortbread...

OK, Nikki, I gotta ask: What's the Black Spider drink?

Faygo is a soft drink that originated in Detroit (we are in Michigan and try to use only MI products). It is made in virtually every flavor under the sun these days and is the most widely available budget soda here in the Great Lakes region. What we carry is their small line (6 varieties) of glass bottles in "classic" flavors. This line is made without HFCS. As to where you might locate them in Florida I have no idea but as I'm sure you know there is a sizable population of former Michiganders in the Sunshine State. I would bet that it is available somewhere for the northerner looking for the taste of home. Actually, here is a form on Faygo's website to inquire about whow to locate their products outside the Midwest. Cheers Thanks for the 411, Smitty!

Try my Bean Salad for Johnny. Drain and rinse one can each of chick peas, black eyed peas, canallini beans (sp?) and mix together with one can of Petite diced tomatoes, a head of celery (or less if you're not a big raw celery fan, one large or 2 medium red onions, diced, and about a half a small bottle of Newman's Own Original Dressing (a favorite ingredient of mine) dried thyme to taste and dried basil to taste (crush herbs together in a mortar if you have a small one.)Cover and let soak overnight. Best at room temp. Add more dressing as desired, or a big dash of vinegar to pick up the flavors a bit. Named it for a favorite bartender who ate the entire bowl the first time I made it. Even his dog wouldn't sleep with him...

I'm more curious about the beverage; I've only heard of Faygo sodas; does this have an alcohol content, or just a flavor? Where could I get one to try? (I'm in south Florida.)

We get a lot of Guava sweets here in South Florida, it's a favorite among the Cuban and hispanic residents. I love it with cream cheese inside of a pastry, or even on a saltine cracker for the sweet-salty-crisp experience!

Oooh! Goody, goody, goodies!

So, she shuns your Shuns? (Ducks, laughs and runs)

Scoop, congratulations! Advil also makes a Nightime pain releiver, and it's easier on the liver. A slug of Bourbon is my usual "sleeping pill"... A hot soak for your feet may help, too.

I was equally perplexed and without internet access at the time. I just went ahead and steamed them but the roe got lost and mushy. Perhaps a raw prep with the roe would have been better to preserve the itty bitty brilliant almost red eggs. They appeared to be mounded with abandon on the underside of each prawn. Maybe someone with experience can clue us in. I did a pasta dish with the shrimp and I just put all of that beautiful roe on top --without cooking it. It was SO good. I found a picture OH, MY!

It was Jeff Smith (the Frugal Gourmet)'s mantra; "Hot pan, cold oil, food won't stick."

RYE toast, and thin, thin slices of onion... Yum!

I'm sure that chicken was delighted with her destiny! Be all that you can be!

Check out this recipe http://www.seriouseats.com/recipes/2011/07/10-minute-lime-cracker-pie-recipe.html and this one: http://www.mrfood.com/Cakes/Chocolate-Eclair-Cake-by-Mr-Food/ml/1 No bake, easy enough to scale up and fairly fast! I don't know if 'whipped topping' has a lactose element or not. HTH!

I belong to a fraternal organization here in South Florida; we generally have at least one generator for our social quarters and kitchen for extended power outages. Every one brought food from home during the aftermath of Hurricane Wilma, several years ago, volunteers cooked and we put out communal meals for our members, who were without power.

That's what I thought at first, too. Then again, a turtle is a pretty familiar First Peoples symbol, and I think that crust might be full of apples and maple syrup

And can be diluted with cream and derved as a sauce over vanilla ice cream...

And a Nutella dunk...

Hungry Howie's still sell Crazy Bread,(urm...) Papa John's offers 'Garlic Butter sauce' for crust dipping (again, urm...), I find the cold, adhered toppings the best part of leftover pizza, and I think that Romaine might work better tempura'ed than iceberg. Mix the ranch with a little soy and a dribble of siracha, and Wong's your uncle! (Sorry)