tmjst

Both sides can be equally rude in a situation like this. The ones that walk in without speaking may well just be trying to avoid a conflict with the staff, at least until the get a little relief. And it's not rude if they don't know that you'd welcome them if they ask - it's not required everywhere, how would they know how you feel about it? I am firmly on the side of open bathrooms in spaces that are open to the public if there's no great burden.

Same here. I'll come sit by you. Me too. Blue Runner canned beans are the BOMB! as the kids say. I grew up in south Louisiana. If you didn't make them from scratch your self Blue Runner and VanCamps Red Beans made the meal. OMG, this is hilarious. Up until I read this thread I thought that "Blue Runner Beans" was a variant of "Scarlet Runner Beans." Now I realize why I never saw a bag of them in the dried bean section of the grocery store. They've been on my "Buy them if you ever see them" list for an embarassingly long time! Is "Blue Runner" a regional brand?

Dip in seasoned flour, egg white (with a little water mixed in), and Parmesan cheese; bake hot (425-450F). Crunchy enough, and some extra flavor too!

I usually slice off a corner of the box instead of opening the spout. It's easier, and it's easier to get that annonying last 1/10 of a gram of salt out of the box!

My Mom told me last night that she got the recipe from HER Mom, so it was probably called a Montauk well before WWII. I guess this may be a bit of culinary ephemera...

Growing up in a large family in New England, one of our standard menu items whas what Mom called a "Montauk," which is a simple open-faced broiled cheese sandwich topped with a slice of tomato and two strips of bacon. I googled "Montauk Sandwich" recently, and found a couple of NYC-area restaurants with that exact sandwich on their menu. A Life Magazine from 1955 has a Kraft Cheese advertisement with a similar sandwich (sans tomato), with the assertion that "Its old-time Yankee name is 'Montauk.'" A couple of restaurants list a "Montauk Sandwich" with completely different ingredients. So I'm curious about the origin of the name "Montauk" to describe an openfaced broiled cheese/tomato/bacon sandwich. Anybody know where it might have come from?

I will never again use a pastry bag to pipe chunky strawberry mousse into chocolate cups. The strawberry chunks clog the tip, and won't go through - no matter HOW hard you squeeze. Little Cat Z could't voom all of the pink off the ceiling!

I suspect that one of the things that causes a gradual demise of an online forum is the increasing use of forum-specific lingo or jargon by the "regulars". This makes it hard for new people to understand the conversation, and makes them reluctant to join in. Some specific examples: In this thread, the acronyms MFF, AOD, eG, and CH were used. I got eG , maybe got CH, and have no idea at all what was meant by MFF or AOD.

Oh, I dunno - my wife is WAY less stressed when I make a weekly plan with fast recipes, and use an organized shopping list (and cook the food too)!

I made my leftover ham into a frittata. I chopped up the ham, put it into a frying pan and sauteed it for a while with most of the Easter leftovers (broccoli, green peppers, stale rolls, some onions, I forget what else), poured a half dozen whisked eggs into the hot pan, and topped with some cheese. Into the oven for ~10 minutes till the eggs stopped jiggling. My family thought it was pretty yummy!

It's "within the realm of possibility," but you'd still need a very heavy tagine lid. One PSI is not very much, but there's a lot of square inches in the lid. Given the example (10" in diameter), you'd still need an 80-pound lid to get 1 PSI inside the tagine, and even then only if the lid would were unvented. 1 PSI would raise the temperature by a little over 1 degree, which would hardly have an impact on the tagine inside the tagine!

In principle, you could build a pressure cooker that works by using a heavy lid to hold the pressure back. But it would have to be *really* heavy. (Warning: Math alert!) The area of a 10" tagine lid is about 80 square inches, using the famous equation area = (pi*d^2)/4 = 3.14*(10*10)/4 = 78.5398163 in^2 If you want to use a heavy lid to make a 15psi pressure cooker, the lid would have to weigh 15 pounds for every square inch of lid area: weight = 80 in^2 * 15 lb/in^2, which is 1200 pounds!!! That's slightly impractical. A 10" lid that weighs 1 lb (which is pretty heavy for a lid!) would increase the pressure in the pot by 1 lb/80in^2, or .0125 PSI. Pressure raises the temperature about 22 degrees for every 15 PSI, so this lid would increase the temperature by only about two hundredths of a degree: 22 degrees/15psi*.0125psi = 0.01833 degrees

Crushed toffee.

Something doesn't sound right about this... fish is normally well over 50% water; it seems unlikely that they could make it absorb very much more. Cod, for example, is around 80% water, at least according to this web site: http://www.fao.org/docrep/003/p3407e/P3407E03.HTM

Balut. Even if I drink as much beer beforehand as I did the first time, as long as there's one unpickled neuron left to fire, I'll turn down the balut.

A REAL paleo diet should include this: http://en.wikipedia.org/wiki/Entomophagy

Along with making my nose run - sometimes I get incredibly VIOLENT, PAINFUL, and somewhat embarrassing hiccups. Gut-wrenching. Anybody else get those?