Kouign Aman

325F 45 min 1 lb bacon, on rack, in pan, in oven. Rack cleans easily w a brush. No soaking required. Fat rescued for re-use, pan cools, wipe off remaining layer of fat & discard, pan washes easily.

This place was awesome: banana vinegar ceviche - oh my. Have a friend who loves ceviche. I've never made it. Can you provide hints of proportions, etc? It would be a lovely surprise gift.

Drain it longer.

Easiest way to go to a tupperware party is to host one. Tupperware was the first of its kind, so it has the name recognition. Its durable. Our sugar lives in a piece of tupperware my mother bought in the 60s. She kept sugar in it til she became diabetic and I, um, relieved her of the need to store it. Some of the newer pieces have stupid 'innovations' like asymmetrical lids. These are annoying on a round container, like the otherwise fabulous spaghetti keeper. The big rectangular stuff is awesome, and much nicer than anything I found in competing brands. Straighter sides, useful dimensions. The really little stuff not so much - the lids are too hard for little hands. Cheaper brands work better in lunch boxes. Plus, I cry less if the stuff accidentally gets thrown out.

Is it that you will be trying to cut for competition as a bodybuilder? Otherwise, why build up past your target and then cut down?

Down another 5 lbs in the past month. The only things GONE from my diet (compared to the last 35 years) are potato chips. Cant buy them, or have them in the house. No will power at all. Mostly its been *cooking more veg types at each meal (salad, more than one cooked veg) I have been roasting 4-6 bell peppers at once, skinning them and using them as a salad, sliced w a bit of feta and a small shake of dressing. Chili vinegar works well w the sweetness. I like roasting broccoli w scads of peeled garlic cloves. Its a nice cold dish too, w a little vinaigrette. *eating the greens/veg first * This helps w subsequent portion control. * adding small breakfasts and lunch. I used to skip most breakfasts and all lunches, and would be ravenous at dinner time. If I got distracted at all during dinner, I would just keep eating (and small fry do distract at meal times). So now I am just really hungry instead instead of Eat Everything In Sight starving. I dont usually want dessert - which I completely do not understand. Milk and Cereal is now a dinner food. It drops me too hard mid-morning. I can live like this. I have to weigh myself daily and plot it. A 2-day in a row gain means something's got to be rethought (I usually need to increase dinner veg and lunch fruit)(once it was due to my coworkers enormous hawaiian punch jellybeans supply). So, its been a bouncy course but the trend is down.

Can you give a rough conversion 1 ostrich egg made same amount of food as ____? large chicken eggs? 'Cause I really want to get one, but I dont want to waste it! Thanks!

Shrimp spring rolls. Wrap 'em the day before, then chill them til served w peanut or tamarind or chili sauce. So pretty, with the shrimp showing thru the translucent wrappers, and the long sprouts stickign out one end.

If you put Gran Marnier in SobaAddict's suggestion, and served w softly whipped cream, you have Strawberries Romanov, which sounds very classy indeed.

Never heard anyone say the FM was more expensive than the grocery. Around here, they're considered cheaper. The problem is that around here they are open odd hours like 2-5 pm on Wednesday, which makes it tough for the average working bear to get there.

Yogurt. I'm not scared of bread, or icecream, or souffles, or stock. But yogurt? Making yogurt totally intimidated me. I put it off for years, even after acquiring a garage-sale yogurt maker (glass cups w heater, basically). Made it once with and once without the special gadget. Still seemed too hard. And then the third batch and it all clicked. Now its weekly, and done on autopilot, and its hard to remember feeling intimidated by it. What was it for you?

Good point.

Does anyone know of a place to experience this, for those of us who live closer to agave syrup territory than to a sugar bush? We're mid-LittleHouseInTheBigWood, and "mommy, can we?" is oft heard. Obviously, it would be next year, not this one.

Lemon meringue pie key lime pie lemon chiffon pie iced citrus souffle

The shrink costs more than the dw repair guy. I'd go insane with the counters and sinks always full of grungy stuff. But I dont understand how you conclude that loading after each meal results in opening and closing the door for every individual item. Breakfast - one loading session snack - the plate/glass goes in dinner - another loading session. Last year, we ran the beast every ~ 2.5 days. Now, its every night, because there is an extra person in the house.

Chili oil is an awesome add-in to popcorn-popping oil.

Dont brown the butter too far before adding the sage, especially if you leave the leaves whole. They take a while to crisp up. Although I like the presentation with whole leaves (usually: Clickie(post #825)), chopping it before cooking both speeds the crisping, and makes it easier to distribute evenly.

1 qt+ jars for grain products, to foil the dastardly pantry moths. Chili sauce jars 'cause they are cute for homemade jams etc.

If it werent for gender, I'd wonder if we were married to the same person. Gallons of wasted water spent rinsing when all that is needed is to dust off the lumps. Sigh.

Each meal gets cleared completely off the table, and right into the dishwasher. a) cant stand the pile up in the sink and on the counters b) need the space for the next event c) we know what goes where, so there's no need for an overview. We are both very good at minimizing handwash, tho we approach it slightly differently re which pans go into the DW and which get personal treatment. We compromised on the cooking knifes (aka I got my way, and they are handwash only). That not only keeps them nice longer, it also makes it easier to keep my mom from loading them point up which I hate.

Favorite local chinese restaurant for their house special shrimp, lo mein, chicken corn soup, and fried dumplings. Ate way way way too many shrimp. Life is good.

I've made em w milk stirred in first, and without it. Better with it. Consistently.

That is the definitive answer!

They had little bags of Swedish Fish Eggs for easter.

basil has aleady boltrd. sheesh.