It's way to hard for me to pick just one!

Savoury - bubble and squeak, shepherd's pie, mushy peas, cullen skink, cheese and pickle sandwich, meat pie, fish pie, Sunday roast.

Sweet - sticky toffee pudding

I tend to always have Vegemite on hand but I'm also more than happy to buy a jar of Marmite if the Vegemite supply is scarce.

I use it like everyone else on buttered toast but I also will add it to my cheese and mayo sandwich. Or toast with Vegemite and smashed avocado.

A teaspoon or two stirred into your stew or bolognese sauce adds great flavour but is unrecognizable as either.

Mixed in with melted butter and tossed with pasta and a good shaving of parmigiano is awesome.

I like a Vegemite and peanut butter sandwich with ice berg lettuce.

To me, Vegemite has a sharper, even harsher taste than Marmite. I love them both!

I'm right there with you on saffron and truffles. Saffron tastes of metal to me. I don't despise it but I will always appreciate the dish more if it's left out. I find it distracting.

Truffles: I. Just. Don't. Get. I really want to I swear. Where I live they seem to put them on everything. Again, I don't hate them but never want them.

Foie gras tastes like eating straight fat to me. Not gross but boring and lacking flavour, just like filet mignon. I'm in love with flap steak and it's wicked cheap.

I do love, love, love great caviar. I doubt anyone really considers oysters in the luxury category but at sometimes $4 a pop it's borderline. I don't care. I want them all the time.

I also choose steaming over the other methods mentioned. I like the cleaner taste of a steamed beet. Steamed beets work well if you want to prepare in an Eastern European style of grating them with a coarse grater (after steaming) and then toss with a mayo or sour cream, horseradish and dill mixture. Yum!

Most of these have been mentioned but my faves are:
Egg sandwich with dijon, mayo and bacon. Sometimes I like to add cheddar and or lettuce.
Poached egg with cheddar or gouda grits.
Coddled and then spooned on top of of toast with butter and Vegemite.
While these might not be "breakfast" to some, I'm always up for them in the morning:
Spinach salad with barely hard boiled eggs and a hot bacon vinaigrette.
Stracciatella soup
Avgolemono soup
Quiche
Smashed baked potato, with hard boiled eggs and drizzled with vinegar and melted butter.
Poached egg on top of steamed asparagus with a wee bit of prosciutto and shaved parmigiano.

A frittata sounds perfect. Thanks for all the great ideas!

I have a bunch of leftover raw vegetables from a party (zucchini, red bell pepper, carrots, celery and cucumber). I'd like to make something with them instead of just grazing on them raw. Other than a minestrone soup, I'm drawing a blank. Any ideas?

Lunch is a chore for me as well. When I don't have make ahead things on hand like quiche, sesame noodles, soup etc to just heat up, I may have:

-smashed chickpea and avocado on toast or as a sandwich
-pesto, cucumber and cream cheese sandwich
-tomato and cheddar sandwich or melted under the broiler on french bread
-baked beans on toast (with a poached egg if I want to dirty a pot)
-roasted red pepper and goat cheese sandwich
-brie, tomato, pesto, dijon on a split baguette and broiled until melted
-pizza bread

When I feel really, really lazy it's just cottage cheese with soy sauce or sriracha. Sometimes just nuts and a banana. Hummus or some other spread with crackers. Many times I just won't eat because I can't be bothered. So pathetic! I'm more than happy to make an effort for dinner though.

i'm curious if any of you have ever compaired Penzey's sweet Hungarian to The Spice House's?

Seafood Newburg. I've been dying to make this.
Shrimp Cocktail. I never, ever tire of it.
Ice burg wedge salad with blue cheese dressing.
Tetrazzini

I have many.

Velveeta melted with salsa and eaten with corn chips.
Bacon dipped in mayo, hard boiled eggs dipped in mayo, green beans dipped in mayo. Hell, I'll just about put mayo on anything.
Baked beans from a can with sliced hot dogs mixed in it.
Cocktail sauce on celery sticks.
Deviled ham on crackers.
About once a year I crave tater tots dipped in mayo (of course), ketchup and Dijon.
Manwich.

Thanks for the correction. I had no idea.

They are dried. I will peruse some mushroom paté recipes. Great idea.

Crepes are a great idea that I hadn't thought of. Thank you. It seems most porcini recipes are pasta dishes. Nothing wrong with that, I love pasta but was interested in finding other options as well.

I was just gifted a fairly large amount of porcinis. I'd love some ideas of what to do with them. I have no dietary restrictions.

I always enjoy blue cheese stuffed endive. I usually blend some blue cheese with cream cheese, crumbled bacon and some chopped chives. You can sprinkle your favorite crushed nuts on top.

A crostini with caramelized onions or leeks and crumbled blue cheese is really nice.

Do you chop finely prior to cooking or after? I was going to coarsely chop and then cook. I can further chop after that. I'm afraid if I chop too finely before cooking, it will burn.

I would love to make some bacon jam for the first time. Problem is, I'm without a food processor for now. What to do? I do have an immersion blender but can't imagine that would work that well. Also have a blender but I've never been happy with anything that need a uniform chop in a blender. Has anyone had luck without a processor?

I will try this! Had never thought to before. It won't alleviate the smoking/fire alarm issue but I can get more in at once. Thanks!!

Once again, these aren't necessarily healthy but....

I love a wedge of iceburg with blue cheese dressing, lots of black pepper and crumbled bacon.

Bacon jam on rye toasts with melted blue cheese. Great appetizer!

Mentioned before but I have to agree, with roasted beets and your favourite nuts with a drizzle of balsamic and olive oil.

In chopped salads.

Stuffed endive with a blue cheese/cream cheese mixture with hazelnuts, chives.

Warm, shredded brussel sprouts with hazelnuts and blue cheese.

I've been wondering this as well. When I make a stew of beef, potatoes, carrots etc. I want it dark and rich. I don't want it to taste "bright" like a quick cooked tomato sauce for instance.

Since I have to make such a giant batch of stew this time, I may just brown half of it. At least I'll get a bit of the extra deep flavour but it won't take me ages.

Standard school of thought amongst most cooks is browning before braising is absolutely essential. Then I read a Jamie Oliver recipe where he states "Even though this goes against all my training, I experimented with two batches of meat – I browned one and put the other straight into the pot. The latter turned out to be the sweeter and cleaner-tasting, so I’ve stopped browning the meat for most of my stews these days." http://www.jamieoliver.com/recipe-pri...

Honestly, I've never done a side by side comparison, so who am I to judge? I would love it if this were true. I could definitely do without the fire alarms going off and the smokiness that gets trapped in my little apartment every time I sear.

Have any of you actually done any experiments with this? I've got a giant batch of stew to cook up for a party and don't want to risk it with this dish since it's not just for me.

Reporting back with the results.

After browning the roast, I set it atop a layer of thick sliced onions in the cooker. I tossed in about 5 smashed cloves of garlic. My braising liquid was made up of beef stock, reduced red wine, some tomato paste, thyme, Worcestershire, sweet paprika. I forgot a bay leaf. I cooked this on high for just about 3 hours, flipped it over and gave it another hour on high. At this point I threw in some new potatoes, carrots and mushrooms and turned it to low for two hours.

I am pleased with the results for the most part. The meat was a smidge dry which could have easily just been the meat and not the cook method. I've had pot roast come out of the oven a tad dry on occasion. The flavor was really good and the braising liquid made a delicious gravy.

I can't say the result was any different than had I used the dutch oven. Thanks for the advice.

I'm curious what you've not been happy with. I've lent my Dutch oven out so am stuck with the slow cooker for awhile. And as mentioned above, it's a 3lb boneless chuck roast. Fingers crossed!!

It's a 3lb boneless chuck roast.

Phew! Nothing worse than tough pot roast.

I've cooked a pot roast many times in a dutch oven but have never attempted one in a slow cooker. I'm a complete novice when it comes them. Many of the recipes I've looked at suggest about 4-5 hours on high or 8-10 on low. I've gotten a late start today and won't have time for the low 10 hour method. Will I end up with a tough roast if I do 3-4 hours high and then a couple on low? I really only have about 6 hours to work with. The cooker have is old school and my understanding is that they don't run as hot as the newer models.

I'm planning a smoked salmon, dill, goat cheese quiche and need side ideas? Soup? Salad?

I was a bit frightened to try my hand at a custard but I think flan would fit well. I'll study up and see if I can pull it off.

I'm having a couple friends over for a casual dinner and serving posole, Mexican shrimp cocktail and starting with a black bean dip and corn chips. I'd like to have a little sweet for the end of the meal but am stumped. Not having a sweet tooth, I never make desserts and don't have great skills in this area. I'd like something that isn't too fussy to make and most likely chocolaty. Any ideas?