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http://www.youtube.com/watch?v=k-RxKQsipwY Bunch of awesome ways to use pancake mix.

Just something I make on a fairly regular basis. Ingredients (all amounts according to taste): egg noodles garlic onions mushrooms soy sauce cumin salt pepper one egg chicken (cut into small pieces) grated cheese Cook the chicken in a separate pan. Bring water to a boil. Add in salt and soy...

I love having a day off when I can sleep in, then get up and make an awesome breakfast. Nothing is better, as far as feeling at home. Today I'm making french toast and having coffee. Nothing complicated, but it's nice having the time in the morning to do this.

Test. Haven't been able to post in a week. my message gets deleted when I hit submit. Ok. working now!

Anyone else remember watching this old Cajun on TV? I watched a number of his shows when I was growing up, and loved it. It's too bad there aren't guys like him around anymore on the food channels. Here's him making gumbo: New Orleans Cajun, Justin Wilson - Gumbo - YouTube

I'd like to buy some of the mustard you get in the various Chinese restaurants. The kind that waters my eyes and burns going down. Any recommended brands?

I was hoping some of you have tried various shepherd's pie recipes and could share. I haven't had it in years, and I wanna try it again. I know I really liked it back in the day.

What kinds of meals do you make when in a bit of a hurry but light in the wallet? Some of the things I've done: Cold spaghetti sauce on bread. Canned beef stew on rice.

I recently had the late season reisling from Hogue, a Washington state winery. It was really good. Just wanted to put the word out. I don't remember the year off the top of my head, but I think it was 2009... It was sweet, and had no wine aftertaste (which I can't stand, and has made me very...

I'm guessing this year's weather, which has been crazy hot really early, is good for wine grapes? Am I right? If so, will 2012 be one of those sought-after years for many brands? Just curious.

I generally buy Chateau Ste Michelle gewurtztraminer, since it's pretty cheap in PA and I like it. I was wondering what other producers you would recommend?

With all of the crazy laws Bloomberg has passed or attempted to pass, how soon until all the good restaurants move to Jersey City or at least outside the city limits? I still can't believe the NYC politicians called for a ban on salt in restaurants (even during prep).

Anyone else watch this? It's a weekly show on Yahoo, with each episode being around 10 to 15 minutes long. At first, I thought it was just ok, but Chef Fabio is pretty funny. It just took a while for me to get his humor. In any case, I recommend it! Chow Ciao!

I got home from a long day at work and I didn't feel like cooking. So I sat down and ate a pound of potato salad. Delicious!!!

Over the last year or so, every time I go into a steakhouse (multiple restaurants), the server asks me to cut into the steak right away. I know they want to make sure it's done, but it's really bad if you want your steak to taste good, as steak needs to sit for 10 minutes or so. I wish this...

I add a tablespoon of brown sugar to any pot of chili I make. It adds some sweetness, without overpowering the other ingredients. Anyone else do this?

I've got bratwurst, tortilla chips with salsa, cheese, etc., and beer!

I got a block of this at the grocery store a couple days ago (I live in Amish country). It's really good. I'd never heard of it before, and when I saw it, I had to buy it. It's a hard cheese, and is kind of a mix of either cheddar or american (not sure), and a strong dose of horseradish. Anyone...

I'm having orange chicken over rice. Just a microwave meal, but it's not bad.

Just wondering if there is a brand of chicken stock that is generally considered better than others.

This is the egg sandwich that I came up with, and that I prefer. Nothing fancy, but I think it tastes great. 3 eggs oil 2 slices bread garlic salt pepper miracle whip frying pan and spatula Put 3 eggs in bowl and whip them until it's mostly yellow. Put a frying pan on over medium heat. While...

Just something I thought about. I used to love creamy soups like New England Clam Chowder. These days, I just don't. I'd much rather have a brothy soup. Not sure why, but over the last couple years I've just lost my appetite for thicker soups.