http://www.whedonesque.com/comments/16800

http://www.xkcd.com/446/

Webcomic xkcd uses Firefly and Buffy (among others) to illustrate the wonderful world of editing Wikipedia.

Does anyone have a recipe/basic instructions for a chili that freezes really well? Those that are heavy on the tomatoes, include cilantro, and are light on the beans, are especially appreciated. 

PB&J sandwich cookies. 

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 http://biz.yahoo.com/cnnm/080630/063008_personal_wealth.html?.&.pf=banking-budgeting

I have extra fresh basil. What shall I do with it?

This week:
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Hi everyone!

I set about to make fried chicken this evening and I was determined to get it right this time. Sadly, I didn't. The coating didn't stick to the chicken and the skin underneath seemed to have steamed or something. As soon as I went to bite into it, the coating came off and the ugly skin was exposed.

Flavorwise, it was great. And the chicken stayed moist. I just don't understand why the coating didn't stick. Oh, also, there was like a film on the oil when it was cooking (Crisco - the solid stuff). The film reminded me of the film I get when I make stock - you know, right at the beginning when it all gets to boiling? Yeah .. it reminded me of that.

Here's what I did:

Seasoned chicken (w bones in) w salt, pepper and paprika.
Dredged in flour.
Dredged in eggs (just eggs)
Dredged in seasoned bread crumbs (store bought, nothing fancy, nothing added to it by me)

I heated up the oil in my cast iron skillet and when it was hot, I dropped a few pieces in ... When it was done, like I said, the skin under the coating was weird and the bread crumbs didn't stick. This is the first time I've used breadcrumbs instead of flour .. was that the problem?

One of these days I'm going to get it right .. I just know it! Meanwhile, does anyone have an idea as to why the coating came off?

Hi all,

I have been reading the Pandora Prescription lately. Its a good read, and now theres this treasure thing on youtube about it..

could this be real?


www . youtube.com/watch?v=rbx3qnKKC0Q

Has anyone here read The Count of Monte Cristo unabridged?

I was a hundred pages into a copy of the book I recently bought when I randomly flipped to the title page and discovered it's - gasp! - an abridged version. It didn't say this on the cover, back, or spine, so I had no idea when I bought it. I'm quite disappointed because I have never in my life read an abridged version of any book; it just feels like cheating to me.

I looked around online, however, and discovered that this book is frequently abridged since the original is so massively long. (I think it was originally written as a serial for a newspaper/magazine, but I'm not sure.)

So, I guess what I am asking is... is it worth it to start over with the original or should I just suck it up and read the version I've got (which is still a solid 550 pages)?

My uncle's got a few cherry trees that he completely neglects.  He doesn't take care of them, he doesn't spray them with any sort of chemicals (yay!), and generally leaves the fruit to the birds.

This year I got there first.  :)  I've got well over half of a gallon-sized baggie full of them.  Ideas on what I can make with them?

We have no dietary restrictions, though healthier is better, IMO.  I'd really like to wow my (picky, afraid-to-try-new-things) parents, so even unhealthy is cool if it tastes spectacular.  :)

Thanks in advance!

So, I have no idea what to make for dinner tonight. I have ground beef, a plethora of various types of canned beans, canned tomatoes, canned mushrooms, chicken broth and most major spices. I've been looking online and everything is suggesting chili or something similar, but the wife is preggo and can't stand the sight of chili right now. Anyone have any brilliant ideas? :)

ETA: I also have pasta in various shapes and sizes :).

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I love offal...

Sauteed Chicken Liver, Gizzards, and Hearts on Wilted Cress

I'm going to a costume party in a couple weeks that has a late 19th-early 20th century theme. (Think "Newsies," "Les Miz," "Annie".) I'd like to take some cupcakes that fit the theme. Does anyone have any suggestions, either for flavor or decoration?

We apologize in advance for the length on this.

Ideally, this should be one in a series of "FAQ" posts. We have been working for some time to lay out various policies and concepts in depth for everyone. Hopefully we will be able to post a few more before the end of the year.

Please email us if you have any questions. Thanks!

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Hello everyone!

I have about half a kilo of cherries, and I'd like to make a cherry pie with it.

Does anyone have a nice recipe?

Any other cherry recipe is welcome too ofcourse. But I've never made cherry pie and it just looks so nice!

http://www.whedonesque.com/comments/16799

http://blog.myspace.com/index.cfm?fuseaction=blog.view&friendID=147499975&blogID=407818665

Jo has updated her MySpace with a reflection on the delicate balance between faithfulness to the actors and the need for dynamicity and originality in the illustrations.