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Do you think adding poppy seeds to the recipe would work? Love lemon poppy seed cake!

Kerry, you're playing with my mind! That cake look so beautiful; I'm glad you posted the picture. Now I HAVE to make one, tube cake pan or no!

Thanks, all!

Baroness, thanks! That would be great! TIA!

Thanks, all, but right now new purchases are prohibited; I just became unemployed. Maybe I'll borrow one.

I have a simple recipe for a lemon cake that is suppossed to be baked in a Bundt or Tube (Angel Food) pan, which I do not own. I don't bake enough to warrent buying one unless I HAVE to. Will this recipe work if I just bake it in a regular square pan, or would there be problems due to the lack of internal heat circulation from the center tube? (The recipe is the Lemon Bliss Cake from King Arthur Flour; I'm lousy at links ) Can one of wonderful bakers help me out, please?

Take a tip from the Native Americans, plant your climbing beans between the corn plants. Instant trellis! I think there is good symbiosis between the two as well; I seem to remember my Grand Daddy using them as 'companion plants' like tomatoes and basil grown together.

Emilyr, what kind of dressing do you use for the couscous salad? Also, when you make the couscous, do you rehydrate it with just water, or do you add fruit juice or chicken broth or something else? Sounds wonderful!Ever make it with a different type of cheese?

Jenni, my late step father was a 'holier-than-thou' vegitarian, by choice not by religion. He used to harrass me at the dinner table by threatening my pet cat with being dinner the next night, just because he knew it would upset me. He felt no qualms about wearing leather or fur when it suited his purposes. I LIKE Tony's rants!

Blether, have you tried combining the two, a little of the slightly too bitter onion confit in your slightly too sweet onion chutney? They should play well together...

Darienne, the daylilies I've had were foraged in the backyard of a rental house in NJ, on advice from Euell Gibbons, who wrote several books on forageing. When steamed or stir fried, to my mind, they taste like snow peas, totally yummy with a dash of good soy sauce, or maybe a little ponzu, to bring out the sweetness. I love 'em, but you can't get them growing in South Florida! I also understand (from the same source) that the tubers are good roasted.

Wow! Thanks, that looks yummy!

Robirdstx, I have NEVER made a meatloaf that I could carve into thin slices like yours, even the next day! What's the secret?

I hope all of our wonderful photographers have seen this : http://leitesculinaria.com/43849/culinaria-food-photography-contest.html . The recipes must come from the site, but that leaves a WIDE selection. Note to Moderators:I posted this in the interest of letting our members know about the contest. I am in no way affiliated with Leits Culinaria! Delete or move at will.

So, use the white truffle butter in the dish to shirr the egg, then go for the barolo to cheat.

How ironic is this: They just HAD to stick a link for "Lo-Cal cooking With Rocco" (or some such crap) into a story about Tony, who has avowed his intense dislike for said 'chef' repeatedly! Hmmm, trying to stir the pot?

I haven't check the type of oil used in the Original, and it's a sorry mess when I don't even take time to make my own dressing, but it tastes so darn good with the seasonings that are inherent to the bottled stuff ! FWIW, Newman's is the only bottled salad dressing that I really like. Hidden Valley Ranch is OK, but every thing else I've tried is majorly nasty. Have no clue why, just NOT to my taste. Again, that's half a small bottle for almost 3 pounds of beans, a BIG onion and a head of celery. Given that the bowl will serve a BUNCH of people at a pot luck, it doesn't seem like a lot of oil to me!

I do a rediculously simple bean salad that the group that I cook for all seem to really enjoy.It's more "semi homemade" than fancy foodie, but it's tasty, quick and cheap; also vegan and darn near fat free. I'm sort of embarresed to post it, it's so easy, but here goes: Drain a can of black eyed peas, one of garbanzos and one of white beans (canallini). Rinse well, and pour into a big bowl. Partially drain a can of diced tomatoes with Italian seasoning (save about half the juice )and add juice and tomatoes to beans. Chop a large onion medium fine, to mimic the size of the beans and add to the bowl.(I like red onion for this)Clean and chop a head of celery (no leaves)and add this to the bowl, too. Dump in about half a bottle of Newman's Own Original salad dressing and a bunch of dry basil and dry thyme. Stir well, taste for salt and acidity (you made need a shot of vinegar or lemon juice to brighten it up) Chill and serve; checking for seasoning again before serving. Takes longer to post than to make! Edited to correct typos.

Bacon and eggs.

I'm not an expert, but my feelings would be to 'layer' the flavors; the first ones into the pot would become the base and background notes to the entire pot, the second dump would be the middle layer of flavors that develop more slowly as you eat the food, and the last dump would be the top notes that first strike your nose and then your mouth as you start to eat. You might see three different types of pepper used in the layers, one for overall warming heat in the first layer, one for hotter heat, but more immediate to hit, and quicker to disperse in the second layer, and maybe a different type in the third layer, with a more fragrant note, and just a mild heat to entertain the nose and set the tone. Just my .02!

Wow, those look GOOD! Pork cracklins are a favorite carb free snack of mine (the hell with the cholesterol, I'm gonna die of something!) But I do loves me some chicken skin!

G-Rat, if that's the worst of your cooking problems, consider yourself Blessed!

OOOOOOOOH! Cheddar cheese ice cream with hot apple pie! I could go for that right now! Seems a bit tame for what you're looking for, but YUM!

What on earth is a chuck mock tender? Sorry, Peter! I have to presume that it's an American cut, since you are not familiar with it. It's a cut from the chuck (obviously) that is about the size and shape of a nice fillet steak, but more marbled and with more flavor.Other than that I have no clue, but they're good!

Actually, I DON'T like beer, but then all I've ever tried is the 'good enough' domestic, available anywhere crap. I used to love Steigmeier (sp?)draft porter, when I could buy it years ago in a bar in Manhattan. I'd like to find a beer I could love again, so I guess I'll have to start trying new stuff!