tryska

franks, matouks and jamaican hellfire.

i don't know but they seem pretty smart.

or they could re-brand deviled egg dishes! like they did with the tomato spoon-cum-canned cranberry jelly server.

toasted ground spices (turmeric, cumin, coriander and chili) and coconut, mixed with sugar, and then the popcorn gets a good shake in it.

*sigh* i miss middle eastern sweet platters.

Well, after last year's strays thanksgiving fiasco (roommate and i wound up in a power struggle), i've learned a thing or two about tradition. She wanted to do it her way, which involved olives int he stuffing, and then she decided to go avant garde, and my guests got very worried (they wanted casseroles and corn) so i had to plan an alternative "normal" thanksgiving dinner for them. basically what i did tho was riff in small and subtle ways - ie - broccoli casserole with a real cheese sauce, no canned soups - big hit, flan for dessert, that sort of thing. nothing over the top or too far off the beaten path, in appearance, but a little more upscale in taste.

how would those snails work in an escargot type preparation? you probably wouldn't be able to fit them in an escargot dish tho.

I love DFM. they carry some off the wall items i need (chicken hearts for example) and i love wandering about in the produce. their croissants disappoint me, but it's more than made up for by the produce, grass-fed beef, and seafood.

wow - lot's of stuff on this list i like: marmite, blue-cheese stuffed olives, mac and cheese, flake bars. but for me the nasty = ranch dressing. it tastes the way trumpet spit smells.

wow. thanks for scarin' the bejeezus outta me, mabel!

still looks like parts is parts to me...

hey now! i'm glad you added that qualifier. Actually i think the coolness (some may call it quirkiness) was brought on by my dad giving me french roast for breakfast when i was in high school. utterly inappropriate, but it tastes really good no matter what time of day. Well it was my first exposure i think. ANd it was a one time thing, but i remember the ritual and the smell and the taste of lots of cream and sugar, being very unlike amachi's morning ovaltine.

Halvah, halivah, is sesame seed candy isn't it??? When I was in Toronto's Kensington Market I bought it marbled and plain (vanilla?) as I recall - huge chunks of it that you bought by the pound or gram or whatever. Man that stuff was good. They probably do make it in colors but I don't believe I've ever seen it. And I didn't see any of what I recall as halvah in the pictures. It was kina like fudge density but the texture was more crumbly in shards like, not creamy like fudge. ← i found it. turns out it's actually a Pakistani sweet called karachi halva. here's a link to an orange colored kind, but there's also red, green and yellow - sort of riffs on turkish delight it looks like, but with fruits and nuts added to it. i remember picking it up in Saudi grocery stores, in containers that are reminisent to the kind we get fruit cakes or dried dates in: http://www.chhappanbhog.com/karachi-halwa.html

maybe i'm some sort of socialist for thinking this, but healthcare is just not something to be toyed with or something to be stripped or used as a punitive tool. that doesn't sit right with my conscience at all.

i read the book, and found it to be a great read. one would think with the mad cow scare our meat manufacturing methods would have changed soemwhat, but no. not really. and not bound to change either as long as the likes of conagra and monsanto are lobbying the hell out of this administration. but - some things have changed - in menu options at least, especially for kids.

do you cook with chilis often? i use them in place of green chili or even dried red chili/cayenne pepper in whatever indian food i make. but with that amount, i would probably dry some, as well as make hot sauce and a pepper jelly. (and jerk seasoning of course.)

cucumber and butter is my all time favorite. which i haven't had in a while. hmm.

hey tony...from my experience you're best bets are going to be ethnic. i've had good indian, puerto rican, and caribbean. all on OBT either in orlando or kissimee.

eggplant gets my vote!

thanks y'all. so let me get this straight... cook the yams first, and then make an amorphous goo of sugar butter and pecans, top with marshmallows. bake. is that aobut it?

thanks patti! quick question - should the yams be cooked already, or do i chunk them up and put them in raw?

okay. i've got a dirty little secret. my worst meal is at my home, when my roommate cooks. she used to be a sous chef, so you would think it wouldn't be nasty, but it is. but then again, she was sous chef at Aramark so maybe i shouldn't be surprised. underseasoned, always stinking of wine, just bad food. and i'm expected to eat it because she thinks it's good, and i'm trying to be polite. save me.

thanks gg - i already googled those, before posting. i was hoping for someone's tried and true, i make it every thanksgiving, as did my mama, as did nana before her, kind of thing. 'preciate the lookup tho.

does anyone have a recipe for me? please?!

are the red/green/yellow jellied things with nuts in them called Halva, or is that my fevered toddler imagination? (not that there's any pictures of those anywhere here, but i've been trying to locate those particular sweets here, and i was introduced to them in Saudi Arabia)