I thought Eli said Robin was "the lesser of two EVILS." And, while I'm glad to see her gone, I thought Eli should have gone home. It did, as someone above noted, look like vomit. And ...

I live in Hong Kong, and I promised a friend I would make tamales for Christmas. Before I read a recipe. Now I'm kind of kicking myself. I'm thinking about turning the tamale-making ...

There *were* lentils, because Eli used them. (A spoonful of them.) I was also surprised that there were no eggs. And no cheese. (They obviously used dairy because someone -- one of th...

A friend here in Hong Kong bakes bread and cakes in her rice cooker. But I vote for pancakes.

Clotilde of Chocolate and Zucchini has a great recipe for carrot salad with avocado. ht...

@clarabell: Mexican basil is also known as cinnamon basil. (I bought a plant once by mistake.) But it's quite good. Tastes a bit of cinnamon, mint and anise...

@FoodieGreenie: As a Texan in Hong Kong, I know how difficult it is to get these ingredients on this side of the world! (I bring a lot back from the States, actually.) The only way to...

I used to *hate* olives, kimchi, sauerkraut, artichokes, goat cheese, beans and eggplant. Now I can't imagine my life without them. I'm working on liking beets, but it's slow going.

This has little to do with measuring cups, but, as a Texan living abroad (in China), I can say that the hardest thing about cooking Texas recipes is finding ingredients. I think the cookbook is a l...

I moved to Hong Kong about a year ago, and I so rarely get to see my family and close friends (maybe once a year) that I'm happy to have them stay with me for a week or more if they come visit. Lon...

I, too, live in China, and Western baking equipment is hard to find (and expensive). And my U.S. measuring cups and spoons and the like are invaluable. I have a conversion chart taped to the fridge...

Yes, burrda2000! (Green, please.) Always, always a fried egg on my enchilladas. And, like lillies, I love poached eggs in tomato sauce, over toast. I swear I eat it three times a week.

I make a roasted tomato soup (from Cook's Illustrated or America's Test kitchen or something...), and I just seed the tomatoes before I roast them. I save the juice for the soup, though. Just break...

Thanks for posting this! My chicken is hanging out in the fridge for roasting tomorrow, Zuni cafe-style. Can't wait to try this out!

I have mastered cooking and baking in a countertop convection oven. In Celsius! The roasting part was easy, but I ruined several cakes. It takes longer, since it's so small, but I can do anything I...

I'm comfortable with the roasting of chickens, but not the carving. Also, I've never made stock before, though I've been meaning to do it for a long time. I think that's my project for the week.

I must have chiles in my pantry. I keep several types of dried chiles, which are revived with a good soaking, plus the canned Hatch green chiles (because I can't get the good fresh or frozen ones i...

Few apartments in Hong Kong come with ovens (baking isn't big in Asia), so I have a countertop model. It takes up valuable counter space, but I can do everything I need to do -- from roasting chick...

OOooh, that's brilliant, meg_ues! I'm going to try that myself!

U.S. citizen living overseas, so I have to mail in my U.S. returns. (Not sure why.) But the local taxes are electronic.