Overheard on the Home Cooking Board

"When I make squash or sweet potato soup, I hit it with lime juice, maple syrup and hot sauce to taste before serving. WORLD of difference." - danna

"I almost always reuse braising stock, usually multiple times. It gets richer with each use. My current batch of pot roast broth is now in its 3rd year of reuse/replenishment (I store it air-tight in the freezer till next use)." - The Professor

"Cut corn tortillas into strips or wedges and fry in a good amount of hot oil. Drain well. In a large skillet bring a generous amount of salsa (red or green, doesn't matter) to a simmer. Toss in the fried and drained tortilla pieces and gently simmer until the tortillas are heated through but still slightly crisp. Don't let them absorb all the salsa or they'll get mushy. Turn onto a plate, sprinkle with chopped white onion, a good melting cheese, shredded, and anything else you want. Chicken or fried eggs are pretty typical add-ons but really you can use just about anything you think goes with the salsa in which you cooked the tortillas." - DiningDiva on making chilaquiles from stale tortillas