Chef Joel

Bury the evidence out back somewhere, go to a local bakery and purchase a correctly made one. If you have time, reverse-engineer it. It is difficult to correctly work a recipe if you don't have an idea of what the actual finished product is supposed to look and taste like.

CiCis!!!! They make every kind of pizza known to humankind, and some that may not be. And there is always plenty of it (buffet). For $4.99 for all you can eat, it is unbeatable. For more upscale pizzas, I'd have to go with Gondoliers.

The two greatest bottle hot sauces in the world are Yucateco Green (glows in the dark, and has a half-life), and Infinity Chile Sauce (right below Police-Grade Pepper Spray on the Schofield Heat Index). The #3 spot goes to McIllhenny's, hands-down. IMHO.....

I just finished a pot of my favorite Lapsang Souchong, from Mountain Rose Herbs. I am finishing it off by smoking a bowl of toasted Vanilla Cavendish tobacco in my Turkish Meerschaum pipe, while sitting on the porch, looking at the trout stream behind the house, listening to the whippoorwills, the gurgling water, and tree frogs, and watching a lightning storm come in over the mountain. Life is good.........

No question.....a vile concoction sold at convenience stores everywhere known simply as 'Thunderbird'. An acquaintance brought some by the house once. As he began to unscrew the top, my cat arched her back and hissed. Dark clouds began to gather outside, and an evil presence prevailed. When he uncapped the bottle, the cat took off, and all the houseplants died...even the plastic ones. A smell similar to a mummy's tomb permeated the atmosphere, and there was a wisp of greenish smoke coming out of the bottle. I didn't know if we were supposed to drink it, or make three wishes. After just one sip, my taste-buds were completely unconscious, and I was sure I had just been embalmed while still alive. As soon as I could move again, we buried the bottle in the back yard, deep. To this day, there is a spot in the yard where nothing grows, not even weeds..... Bon apetit

Salting the water causes the proteins in both the thin, and thick albumin to coagulate. This makes them separate from the Inner shell membrane, making them easier to peel so they look nice, with no chunks missing. On a hard-boiled egg, it doesn't make that much difference, but it is really noticeable on a soft-boiled egg, as they are much more delicate. On medium. to hard-boiled eggs, here is a restaurant trick to make your eggs peel clean and intact. When the eggs are boiled, place the whole pot under running cold water in the sink and leave them for 5 minutes or so. Instead of cracking the shell by banging it on the counter, lay the egg on the counter, apply gentle, even pressure, and roll it around on the table, allowing the shell to crack as it goes. Roll each surface of the egg on the counter. Now, all you have to do is start a small piece of the shell, and the whole thing will come off in one piece, more or less, leaving a nice, clean, intact egg.