I like doing this too. Don't see the need to add extra mayo, though, since potato salad typically has enough mayo as it is. Also: this is NOT a good alternative to peanut butter and jelly if you're taking it on a picnic or car trip because potato salad grows bacteria really quickly. At the 2010 Boy Scouts of America Jamboree, in which my family participated, lots of boys and leaders got food poisoning from potato salad that wasn't kept properly cold. It can be really nasty really fast if you're not careful...

A number of things: -Don't overcook your cheesecake if you can help. It's done if it's still jiggly in the center when you shake it gently. -Make sure you semi-cover your cheesecake as soon as you get it out of the oven to prevent cracking. -Don't put your cheesecake immediately in the fridge, let it sit either in the open-but-turned-off oven or in another warm place (like the stove above the oven, if you have that) for about two hours. Then let it chill in the fridge for about four more hours (or overnight) before you do any decorating. -There's a LOT of raspberry left over if you put it through a mesh strainer like instructed. What I did with it was mix it into a basic buttercream frosting with a bit of the raspberry juice and some red food coloring, and I coated the top of the cheesecake the morning after baking. Then I decorated with some additional uncolored buttercream frosting (flavored with almond extract) and, after that was done setting, I topped it off with the rest of the raspberry juice mixed with rice flour (about 2-1 ratio rice flour to raspberry) and used that as my final topping. If you prefer chocolate, you could use cocoa powder and a little water instead of the raspberry for that final decorative bit.

Great recipe, my mum used to add jalepenos just to make us suffer. I really loved them that way.

Mix these in with brownie mix before cooking for something really awesome!

Great! Not having rice vinegar, I replaced it with 3 parts plain white vinegar and 1 part water with a dash of apple cider vinegar. Also: no matter how many times I rinsed the rice before cooking, the water wasn't totally clear. Despite this, my rice turned out magnifique.

Recipe worked just fine the first time. Great basic cookie, delightful to nibble at.

Definitely add salt.

Argh! Don't make it yet! It needs improvements, huge improvements. I think it'd make a much better savory casserole type of thing than cake. It came out like a cake that was custard inside, and it tasted HORRIBLE! Maybe it was optimistic to think that pineapple and baked beans would go well together. Maybe the flax seeds were too much. Maybe it was the rum that didn't help things. Any way, I think I'll try it again sometime and instead make it like a savory teriyaki thing...rather than trying to bring out the sweetness of the baked beans, the pineapple, and the sugar and the rum. IF YOU HAVE SUGGESTIONS based on looking at this, comment please...I think it has potential but I'm just not savvy enough to see what went horribly wrong.

Based on comments/suggestions, I cooked at 400 for 30 minutes and 425 for 10 minutes. Also added garlic salt and ground black pepper. Cayenne great addition. Was not super crispy though.

Quite good! I also made it without cream or milk. Added red pepper, which I think was a mistake, but also added mushrooms and rosemary, which were apt. Also added garbanzo beans for protein, meh. Very pleased to have something to do with radish tops, like many others.

They store super well in the freezer. Delicious, especially after I haven't had a real oreo in months. They give me the little bit of chocolate I feel like I need every day.