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My grandfather used to eat chocolate cake with french's yellow mustard

@JGordon:
Try this...have some always soft spreadable BUTTER around by keeping some in a little covered croc outside of the fridge. It won't kill you because it's at room temp, I promise.

I was really surprised by margarine at number three. I really thought that we had started to make some headway in the learning process as far as nutrition was concerned.

The oils in margarine are so processed and then combined with emulsifiers, food coloring, etc. And while I am sure that lower end butter has it's own over-processing cross to bear, at least there are excellent quality alternatives where the ingredients (CREAM, SALT) come from reputable sources. I'm not so sure that they make a margarine with the same guidelines. Maybe Healthy Balance.

Just use butter! In moderation! It's better for you.

I buy the Liberte 2% milkfat by the quart. I can't seem to consume enough of it. It has the smoothest, creamiest texture without feeling like wallpaper paste in my mouth.

WAY!!! Cream of wheat is sexy...especially when it gets chewy lumps in it. I'm a total mushy food fan,though. The gene that gives me a love of porridge will totally get me through this recession.

Ston ground mustard, gruyere and sourdough rye....f-yeah!

Dear God a skirt steak!!!

Seriously....someone please explain to me why Rocco will not go away. He doesn't have a restaurant, or a tv show, or talent, and apparently (according to Dancing with the Stars) he can't dance. WHY does Rocco DiSpirito continue to torture us with his flaccid non-talented self?

Gimme a piece of that skirt!

The thing is, if cooked properly, skirt steak doesn't behave like a cheaper cut of meat. It's rich and fatty and just melts in your mouth. And supersu75, you can TOTALLY pan sear a skirt steak and it will be every bit as delicious as it is grilled.

Skirt steak has all the visceral sexiness that makes you a meat eater in the first place. Filet is just a flaccid, mushy mess that requires bacon and compound butter in order for it to taste like anything.

I used to work in a Tex-Mex restaurant in Texas and always found it amusing when people would try to tell us that they were allergic to onions or cilantro WHILE they were eating the salsa that had both of those ingredients in it.

I could never really figure out why people don't trust that chefs or servers will understand that if you just say no onion that we won't put onion on it.