Back in the 90's, the secret to the garlic bread offered as lagniappe at Commander’s Palace in New Orleans was ... dill weed. We still use it in our’s at home.

I don’t even think this one is close: “The Joshua Tree” by U2. The first two songs on the album were # 1 singles, and the third was # 13 in the U.S: “With or Without You”, “I Still Haven’t Found What I’m Looking For”, and “Where the Streets Have No Name”.

Oh ... definitely leftover pizza. It won’t be any better because you reheat it (the plancha technique is best for that, but it won’t help if your crust is good to start with). But the thing I like best about doing pizza this way is the set it and forget it aspect. It doesn’t take that long, and it requires zero…

For me, a key is that at the point when I start to add the flour, the oil must be able to move when you stir it. It has to be acting like a liquid, not like a coating. If you don’t need much roux, use a smaller pan.

How about softening butter, shortening, or margarine for baking? You know, what do you do when you do not have time to bring it to room temperature, but it needs to be warm enough to mix well, but not yet separating (like yucky microwaves do).

For strong drip coffee, without that “overheated” taste, get one of those drip makers with a little switch to hold the flow when the carafe is not inserted. Start your coffee, and wait until the filter basket is almost full. Then insert the carafe, and drain off a cup of stronger, cleaner tasting, joe.