Margaret Pilgrim

In my uneducated opinion, duration is as important as temp. Subjection to temperature extremes for short periods of time shouldn’t create problems, but long spells will probably lead to deterioration.

Editing is a dying profession.

Albondigas soup. By candlelight since power was off. Fingers crossed for its return.

Try this.

Interesting to consider the thinking of the person who chose this gift. I've always thought that a gift should be something that the recipient would consider a splurge, regardless of how much was spent. Something the recipient would never buy for themselves. A tiny box of exquisite chocolates; a bottle of undiscovered wine or a piece of extraordinary cheese. In this instance, not mixing bowls or a case of limes.

I might be that Darienne's batch is atypical since its stated salt content is within medium range for salted butters.

In the infrequent times I find myself at a McDo or clone, I order a veggie burger. This long before the hyped and funded Beyonds came to be. It's simply that I prefer to source my protein decently. And since I only eat rare beef, the difference between any veggie burger and a fast food burger is negligible.

In stuffed celery? Or too loose?

Bluto. And Swee'Pea! And Wimpy goes back to Thimble Theater.

"This" meaning Shark? What strength?

I use both medium and strong Shark brand. It's a good sauce, but not sure how it compares with Chakkapak's. I find it rather "sweet", a cousin of sweet chili sauce. We also use "Rooster" which I realize is "wrong" but is our ubiquitous table sauce here.

Could you send us a photo of your sriracha bottle? We are limited in brands here, but I'm always on the lookout.

Exactly. Cooking is about integrating processes.

Those are both really cool shapes! Enjoy!

Send him for lunch. He'll weep for joy. On a serious note, of course we started by seasoning the yolk with a hint of curry, then stuffing the whites. Quite lovely. But "salad" is much easier and in the end tastes the same.

Staff note: This post and the responses to it have been moved from the Deviled (or Stuffed) Eggs: an appreciation and discussion topic, to keep both discussions focused. Rather than stuff the egg yolk mixture back into the white shell, we set out endive leaves into which you spoon "egg salad": shopped eggs, good mayo, kiss of curry powder, sprinkle of chive or this amusing seaweed "caviar or the real thing if you insist. Guests devour it.

Mine is San Francisco's "Joe's Special" Fry up some ground beef, move to side of pan, wilt down some kind of greens, move to side of pan, add butter and break in an egg and scramble. Toss all together and plate. Catsup or chili sauce or condiment of choice. Or as is.

Indeed!!!

I'm sure you do both well. I'm a troglodyte.

I have one. I'm still trying to figure out when/why to use it. So far, it's great for roasting beets without heating up the big oven. Else? It's still almost virgin after 2-3 years.

Bravo.

Rafts can save lives! What kind of pastry did you use? Suet? Lard? else?

Since we're begging your recipes, will you share your currywurst, please? Yours looks so much better than Mr' Google's collection.

You are an extraordinary son! And you dad looks pretty spectacular,as well. The food speaks for itself.

Amazing! Even my med center hospital serves a respectable jook. All day, in fact.