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Pate Choux and Hors Dourves are funny if you pronounce them phonetically? SB (as is just about anything French)

It's not a recipe name, but it's part of lots of recipes; I always get a good laugh when I see mise en place, (mice in place).

Pigs in a blanket is funny.

Here in the New World, the Yankee Doodle butter manufacturers have cleverly devised a means of marking uniform 1/4 pound sticks of butter in convenient Tablespoon segments! SB

That's as good a summation of MFKF's writing as I've seen, real word or not. SB (big fan of parentheses)

Another season of Hungry Detective! SB

As Promised: This is a recipe I saw Emeril do on his show. These cakes, which are baked until they just hold together and still have molten centers, are generally known as "flourless cakes", although they often do contain a small amout of flour like this recipe does. I doubled the original recipe to make 4 cakes, since freezing is part of the process anyway. Mise 3 oz good quality semi-sweet chocolate, finely chopped 1 oz unsweetened chocolate, finely chopped 6 Tbl unsalted butter, softened + 2 tsp to grease bowls 6 Tbl sugar 2 large eggs 6 Tbl AP flour 1/2 tsp baking powder 1 Tbl cocoa powder Lightly butter 4 ramikens with 2 tsp butter In a double boiler, melt chocolates together, remove from heat Stir in butter and sugar until smooth Add eggs, flour, baking powder and cocoa powder Beat at Med-High speed until thick and pale (apprx 5 min) Divide mixture into ramekins (about 1/2 full) Cover with plastic wrap and freeze for at least 3 hours When ready to serve, preheat oven to 375 degrees Place ramekins on center shelf and bake until edges just set and center is still shiney (recipe says 10-12 min, Mine take 15+) Invert cakes onto plates and serve immediately, garnished with whipped cream or ice cream. SB (a favorite at my house) (I usually only got to eat one of the four)

Make-Ahead Molten Chocolate Cakes This is a recipe I saw Emeril do on his show. These cakes, which are baked until they just hold together and still have molten centers, are generally known as "flourless cakes", although they often do contain a small amout of flour like this recipe does. I doubled the original recipe to make 4 cakes, since freezing is part of the process anyway. 3 oz good quality semi-sweet chocolate, finely chopped 1 oz unsweetened chocolate, finely chopped 6 T Tbl unsalted butter, softened + 2 tsp to grease bowls 6 T Tbl sugar 2 large eggs 6 T Tbl AP flour 1/2 tsp baking powder 1 T Tbl cocoa powder Lightly butter 4 ramikens with 2 tsp butter In a double boiler, melt chocolates together, remove from heat Stir in butter and sugar until smooth Add eggs, flour, baking powder and cocoa powder Beat at Med-High speed until thick and pale (apprx 5 min) Divide mixture into ramekins (about 1/2 full) Cover with plastic wrap and freeze for at least 3 hours When ready to serve, preheat oven to 375 degrees Place ramekins on center shelf and bake until edges just set and center is still shiney (recipe says 10-12 min, Mine take 15+) Invert cakes onto plates and serve immediately, garnished with whipped cream or ice cream. SB (a favorite at my house)(I'm lucky to get to eat one of the four) Keywords: Dessert, Intermediate, Chocolate ( RG1925 )

Emeril has a recipe for individual molten chocolate cakes which are made, frozen, and then baked right from the freezer! I make them quite often, but, of course can't find the recipe right now. I'll check on my other computer tomorrow. SB

Chris, Thanks a lot man! You wrapped up a great show with a wonderful episode. That Challah Egg Melt Sandwich sure looked good. I'm not a big breakfast eater, but that would be a good Sunday night dinner! And then Jamaican-Chinese food! What a small world? And ending up with your FIL and the Cuban Sandwich. As they say .... PRICELESS! SB (Can't believe Food Network would let this show go ..... ) PS: I gotta ask. Did you gain any weight over the season?

I'd heard that the Coriolis Effect causes toilets to swirl in the opposite direction in the Southern Hemisphere. I also heard that pigs tails all curl the same way, and wondered if the same phenomena held true in that case. I called the University of MN Ag Dept, Swine Division, but couldn't get a straight answer, (pun unintended). SB (an idle mind is the devils workshop)

I don't think it would hurt anything? BTW: I leave my stone on the oven bottom, but turn it over whenever I use it. SB

That's why you hang a towel over a hot pan handle. SB ← Tell that to the person who was using it. I wasn't even cooking that night. There was a pan handle cover on the unused cast iron skillet right behind the pan I grabbed. ← Maybe it was a sick joke? SB

And I suppose you stir the other way in the Southern Hemisphere? SB (or if you're left-handed?)

I hereby retract any good things I've ever posted about the Food Network. They are ignorant scum, and deserve to be relegated to the lowest level of Nielsen Hell, that being reserved for The worst of those who betrayed their benefactors. Well, not really. SB (YES! Really.)

Instead of doing this, use a wet towel. SB

That's why you hang a towel over a hot pan handle. SB

Here's a Thread on the meal prep industry.

That was another one of my concerns. It's quite possible Michael Ruhlman was mistaken, considering how much food writing he's read, but it's an interesting quote, and should be attributed to someone, if not MFKF. SB (will take undue credit if nobody else claims it )

95/5 ground beef would be perfect for Marlene's (Dad's) Peanut Butter Burgers! Honest. Try it! SB

Thanks for offering an additional male perspective on the sub-subject of authors' fidelity affecting appreciation of their writing. While men have traditionally been critisized, perhaps fairly, for holding maritial vows in less reverence than women, I agree that a promise is a person's word, and a (wo)man is only as good as their word. It certainly doesn't mean they can't write good prose though. Remember, it takes two to "tango", while, (to inject a food-centric reference), it only takes one hand to break and egg, or write about it. SB

WHAT! SB

I will never again .... .... assume you use a recipe for a 9 x 13 pan to bake a cake in a Bundt pan. Although, with a bit of creativity everything ended up okay.

I think they test marketed lettuce Jello about the same time. SB (can think of a few uses )

Talk about coincidence. I just got this book from my sister today, and searched eGullet for a reference! I plan to read it tonite. Maybe I'll start a new thread? SB