AuntieEm

P.S. Brooks, I loved the wedding cake comparison....

Sorry to be so lax in responding, just got home from my visit and read all your great responses.....my father bet me that I'd never be able to find out anything about the nectar cream, but I put my money on all of you!!! Thanks for the info, I'm going to see if I can't get some nectar syrup for my father's B-day next month....what a suprise that will be! I hope it lives up to his memories! Thanks again, you guys are great!!!

I'm visiting my 90 year old father, and he mentioned an old ice cream flavor from N.O. 's Katz and Bestoff........called it nectar and cream. The ice-cream might have been nectar and a soda made from it called nectar & cream... Any help with a flavor or a substitute?? He doubts that I can find anything related to Katz & Bestoff, much less a food related response, but then he doesn't believe in the internet either............Thanks for any help! Anne

Well, no BUT it is close to Mayo (really!) Also just discovered there is a Noodle, TX! And Forks of Salmon, CA

Two Egg, Florida

Wow, I suddenly remembered a recipe I had years ago, saved with care but never made, for whole smelt baked in a rye bread crust with bacon and onions..it was Scandinavian, maybe Finnish...It was baked for a really long time, 4-5 hours and the little bones just "melted" into the pie.. I remember that it sounded like a great winter's day project. I think the name had something to do with rooster.....Now I have to go google just to see if I'm delusional! Here it is! (edited to add link)

CRAB

Evaporated milk Sweetened condensed milk Non-dairy creamer ...and then assuming I could exceed three in the axis...Bailey's Irish Cream cuz it tastes like canned milk!

Dare I mention the chicken ( or was it game hens?) in "Eraserhead" ....

Not overused, but annoying..a Boulder reviewer once described a veal dish as "obdurate & recalcitrant", which I consider to be personality traits rather than food adjectives. I'm sure the veal was tough, but lay off the thesaurus!

Ditto on peanut oil...I think I used generic veg oil when I got my first skillets, many years ago, but recently got a new iron comal and chose peanut as I heat it dry and considered the smoking point issue. NEVER soap, just hot water and a brush..nothing EVER sticks to my skillets.

Black-eyed peas & ham hocks! The ubiquitous Southern New Year's day good luck charm! Never thought of it as a midnight..thing..but I think it should be your first meal of the new year.

I absolutly agree on the canola oil effect. I think it has a flavor as well as an off smell. And it's used in so many things..probably most of the reason why commercial salad dressings taste so bad. I used to think that Best Foods ( Hellmans ) mayo was a pretty good commercial product, but now i swear I can taste an off flavor. Another big aversion for me is canned milk, either evap or condensed. It just smells sour. It used to make me crazy in Mexico when canned milk was always served with coffee...I swear I can smell it across the table.

Tried this dish from Food & Wine at Thanksgiving and it was a hit. It is a variation of Southern style, but nice flavor combo! chipotle braised collard greens with tamarind

Here's a couple of products found on line, but I have to wonder if they're worth the investment. A good press and a comal would probably be faster, as one can be pressing some while cooking others....... cooker #1 cooker #2