Toliver

Anna's trifle suggestion is what I usually pipe up with when it comes to salvaging a cake/brownie gone wrong. Layer the brownie with a nice custard and whipped cream. Or you could go chocolate "overboard" with a layer of a nice chocolate pudding with chocolate whipped cream.

Save your crusty baguettes for bahn mi sandwiches.

The meat, cheese and veggies, as well as the condiments, are in refrigerated containers. I often see ice crystals on the insides of some of the metallic bins. The Subway restaurant I prefer to patronize (the one out in the boondocks) will actually close the large glass lids that cover each section of the ingredients when they don't have customers in the store. Most customers don't realize that when they're ordering their sandwiches and looking at the ingredients, they're actually looking through the the glass of the case and through the glass lids which are in the "up" position.

You are preaching to the choir regarding this! There's a Subway restaurant down the street from where I live (it's open 24 hours a day!) that I won't step foot in. I did once and the sandwich I ordered that they hastily threw together was an abomination. Now I drive out to the boondocks to an area under development where there's not many businesses except for a hotel and a Subway store. At that Subway, they take their time making the sandwiches properly so it's worth going out of the way to patronize the store. By the way, I have never seen alfalfa sprouts in any of the Subway restaurants in my area. Sounds like you might have a good franchisee in that area.

I got a flash of "kimchi" looking at your hot sauce-ish cabbage. My head is spinning thinking about that combo. This weekend I cooked up the corned beef I had in my freezer. What a complete failure. First off, the corned beef was slathered with pickling spices...I mean totally and completely covered on all sides with the stuff. I thought it was odd since the spice usually comes in a small plastic envelope wrapped in with the beef and you add it to your beef water when you cook it. This meat ended up tasting like bread & butter pickles! If I had been thinking properly, I should have knocked off/rinsed off most of the spices before cooking it. Live and learn. Plus, when the cooking time was up, I lifted the lid to see that the beef has shrunk to about the size of a softball. Yikes! I blame the bastards at the grocery store where I bought the beef for selling crappy cuts. I won't be going there this St. Patrick's Day to buy my next corned beef. Live and learn, again.

Holy cow! More current Kindle deals in cookbooks! Look away, Anna! Note that I am a Prime member and I found these on the U.S. Amazon site...your mileage may vary. "Authentic Mexican: Regional Cooking from the Heart of Mexico" (Kindle Edition) by Rick Bayless .99US "Emeril 20-40-60: Fresh Food Fast (Emeril's)" (Kindle Edition) by Emeril Lagasse $1.99US "Diners, Drive-ins and Dives: An All-American Road Trip . . . with Recipes! (Diners, Drive-ins, and Dives Book 1)" (Kindle Edition) by Guy Fieri $1.99US "Art Smith's Healthy Comfort: How America's Favorite Celebrity Chef Got it Together, Lost Weight, and Reclaimed His Health!" (Kindle Edition) by Art Smith $1.99US I already have a deadtree version of the "Diners..." cookbook...not sure I would recommend it but he may have fans out there who might be interested in it. There may be other deals...I haven't looked through them all, yet. Though I would post these first... edited to add: "L.A. Son: My Life, My City, My Food" (Kindle Edition) by Roy Choi (Author), Tien Nguyen (Author), Natasha Phan (Author) $1.99US If you use the "Look Inside" function on this book, there's a complete recipe for Kimchi shown from the book, if you scroll all the way down. I'm just sayin'... edited a 2nd time to remove excess punctuation.

Yikes! When is a chicken sandwich not really a chicken sandwich? When you buy it from Subway! The article: "Canadian fast food test shows Subway poultry contains only around 50 percent or less of chicken DNA, supplemented by soy" I find this shocking and alarming, to say the least. Perhaps they should start calling their chicken strips "Soy chicken-ish strips". Other fast food restaurants fared better but how does a grilled chicken breast not contain 100% chicken DNA? The next thing they'll be telling us is that Soylent Green is people!

The PBS station I watch seems to be late to the ball. I've only seen a couple of the new CK-less "ATK' shows. The Julia/Bridget hosting reminds me a little of an old Vaudeville skit: Hey there, Julia! Hey there, Bridget! Julia, do you know how to make perfect cheese and tomato lasagna? No, but try humming a few bars...it might come to me! (rimshot) I'm sure, given time, they'll find a more natural rhythm to their patter. Ironically, on this same PBS station, "Cook's Country" with CK hosting, follows "ATK" without him.

The beans look huge! At least compared to white Northern beans you can buy in cans at the store. This reminds me of a dish I've made in the past...a riff off of a Dinner post by Jinmyo that included cannellini/white Northern beans. It probably doesn't give the Marcella beans the respect they deserve, though. One can cannellini beans, rinsed One can of Stewed tomatoes, Italian flavored Shredded chicken (rotisserie chicken works well) Garlic bread/Texas toast Put the rinsed beans in a small pot. Mash about half the beans which will give up their starchy goodness. Add the can of stewed tomatoes. Stir together and bring to a simmer. Add the shredded chicken. Once the chicken is heated through, serve open-faced over the garlic bread. Easy comfort food. Everything is already cooked so you just have to heat it all up. Your post made me quite hungry. Thank you for sharing the photo!

They remind me of Sno-Caps candy, except in color.

Too bad they don't have drive-thru's! But they an eco-minded company and drive-thru's are an "eco-no-no" for them. So I wave at the Chipotle while driving thru the nearby In & Out restaurant.

I like a baked potato slathered with butter, sprinkle on some salt & pepper, maybe some shredded cheese of your choice and then top with mashed avocado. Them's good eats!

Just trying to be a little politically correct since Hawai'i didn't become an American state until 1959 and the word "pupu" was used in the years before that. Ergo, "western" to include Hawai'i and the U.S.

Regarding savory waffles, you can make Tater Tot Waffles, too (click). You can use them as "sandwich bread" and have savory fillings like bacon and cheese.

I believe it's derived from the Hawai'ian word "puu-puu" which, in the Hawai'ian language, has, over time, become another word for "appetizer". It's pronounced as "poo-oo poo-oo".The syllables are spoken distinctly separate, almost like separate words. I believe originally "puu" meant collection or heap (meaning more than one). Over time, it also became shortened/Westernized to just "pu pu" (poo poo). In western Chinese restaurants, the pupu platter is a collection of appetizers, not just a single appetizer, though it's taken on that meaning today ("Anyone care for some cocktails and pupus?). You can read more about what a typical pu pu platter contains here on Wikipedia (click). Click on the accompanying photo on that page to see an elaborate pupu platter (a lot of western Chinese restaurants these days no longer add the mini hibachi in the middle of the platter. They omit it all together).

It's getting to be that time of year: "Spoiler Alert: Peeps Oreos Are on Their Way to a Shelf Near You!" I am not a fan of Peeps though many eG'ers are (click). "Peeps is one flavor of Oreos I will not be trying", said Sam I Am.

The "60-second Salad Maker" on Kickstarter: "60 Second Salad Maker - Healthy, fresh salads made easy!" There's a video showing how easy it is to use. It's not likely I would be one of the donors as making a salad isn't really a problem for me. This device also makes me wonder what the plastic is doing to my knife's edge as I slice through it repeatedly.

It all depends on what you intend to do with the final image. What file format are you using to save your pictures? If your images are for posting on the internet or sending in an email, then JPEG's will do. It's a compressed image file format that allows you to decrease the file size. Especially if you use the option "File>Save for Web". With that option, you can adjust the picture quality and see the file size change as you change the "Quality" setting. Make sure you are viewing the "Optimized" tab...the file size should be shown in the lower right corner of the user interface window. When you change the quality, the file size number will also change. If you intend on printing out your images, then TIFF would be the better file format, even though the file size will be quite a bit larger when compared to JPEG's. TIFF is a printing format. Note that TIFF's can now be saved with layers, which increases the final file size. If you don't need the layers, then make sure you don't check the "Layers" box at the bottom of the user interface/save window.

Here's evidence that Coca-Cola is paying attention to/tracking what customers have been mixing/pouring when using their Freestyle machines: "Sprite's Newest Flavor Is EXACTLY What The People Want" The two new Sprite flavors (Cherry Sprite and Cherry Sprite Zero) are the latest results. So is this a good thing? Or does being "tracked" when you dispense your beverage make you feel uncomfortable?

My mom has a big block of paraffin and shaves it off with a knife to be used in the chocolate. Squares or chips would make it so much easier to use.

You should investigate this further. With my Kindle Paperwhite , I have a choice. I can download books I've purchased into my actual reading device, or leave them in the cloud. Also, as an FYI...if you have a smart phone, there is a Kindle app, too.

Every Christmas my mom makes Rice Crispy Peanut Butter Balls that get dipped in chocolate. Like you mentioned, she uses paraffin in her melted chocolate. She doesn't measure the amount of wax that she uses. She just "eyeballs" it. When the chocolate dries, it's shiny and you can eat them without the chocolate melting on your fingers (they're small...one-bite and they're gone). I am familiar with the method but I am sorry I can't offer any specifics.

Regarding the Corned Beef, once plated I forgot to mention slathering some prepared horseradish on the meat. That's good eatin'...

That's interesting. Please let us know if these products are mentioned. They've really intrigued me because the last thing my mom would ever do when grocery shopping would be to buy frozen roasted veggies. All she knows is boiling or steaming veggies. It's a generational thing for her. eGullet's well known discussion of roasted cauliflower certainly gave me a new perspective on veggies and how to cook them. Eye-opening to say the least...

I've posted my method on eGullet before... Corned beef in a slow cooker. Could take 8 hours or a little less... Remove the meat when it's done cooking and use the meat-flavored water to boil red-skinned potatoes and carrots (my mom would also boil some turnips and onions). I use the red-skinned potatoes because you don't have to peel them and I use baby carrots because you don't have to peel them. Anyone sense a theme going on here? Then in a separate pot I'll use some of the meat-flavored water to steam cabbage. Eat it for days on end until it's gone and you're tired of looking at it. Yes, this has been discussed on eGullet before. It's unabashedly an American invention. Corned beef became the center of the meal because it was a cut of meat the poor Irish-Americans could afford and that no one else was buying at the time. How the times have changed... edited to clarify