tryska

'tis why "gravy" is my favorite condiment. :D

no...a curry itself wouldn't be a gravy but the sauce part of the curry is. (if that makes sense) eg: sya i'm having egg curry and rice for dinner. It's basically whole hardboiled eggs, and i put 2 of those eggs on your plate. then i say, "here...take some more gravy for your rice" and put some of the sauce on your plate to wet the rice with. which i think is similar to calling ragu gravy - it's the sauce that you put on top of stuff.

spatchcocking i believe.

have you had any of those newfangled veggie chips that they sell in the snack aisle? the puffy kind that are like cheetos without the orange dust? shrimp chips are like that, except flavored with shrimp and not veggies.

fair enough.

hey! i had those shrimp chips on the left for lunch a couple of weeks ago. they were okay, but i would have preferred rice and potato starch as opposed to the wheat they use.

Not to go way way off topic - but you don't think the prodigal son story made sense? anyways - brandy snaps get my vote!

man i'm hungry. these pictures aren't helping. excellent blog - y'all are doing a wonderful job!

i think it depends on where you live and the urban sprawl of your respective city. Atlanta for instance - most of the really unique single owner establishments are inside the perimeter of the city. there's quite a few outside the perimeter as well, but for the most part are overshadowed by the chain restos - olive gardens and ruby teusday's and applebees and outbacks. a nickname i learned elsewhere for the suburbs is "Bloomin' Onion Acres". I find it hilarious and appropos.

i liked the vixen actually. i gave it to my trendy friends for christmas last year. (it might be the white zin of australia - but no one around here's ever seen it before). They've all liked it so far too - lot's of "light, refreshing, enjoyed the new taste" type of comments.

my last gravy for meatloaf - i made with "better than buillion" beef flavor - a tablespoon of that simmered in a cup i think of water. well actually first i made a roux, cooked mushrooms in it, and then added the "stock". simple, yummy, tasted good with meatloaf and mashed potatoes. oh and to me, gravy is any sort of saucelike liquid that's the end result of cooking meat. :D (this includes curries, ragu, and traditional "gravies")

tryska, I think nasi lemak is very much on topic. hee i was thinking it was a whole other story because of all the accompaniments. i love the coconut rice all on it's own tho.

anything cooked rare. i'm not embarrassed to hate it, altho people do try to make me feel embarrassed.

i've made flavored rices in a steamer before. my favorite is jamaican style rice and peas: http://www.caribcon.com/ricepeas.html you can also steam rice with half water half unsweetened coconut milk and panadan leaf (i think) for the coocnut rice for nasi lemak. but that's a whole other story. you could also use ti to cookt he rice to make other things with like fried rice.

You know what tho? my electric company will cut the power off if i don't pay them within 45 days of the bill. I would definitely consider making them pay on pickup until they've got the balance down to zero.

geez, you learn something new everyday. So Adam (my samson is rusty before delilah and the cutting of the hair and so forth) are you telling me they ate the dead lion? that seems wrong on several levels....

oh i sorted him out mabelline - altho i did stretch the truth and tell him it was called red-eye cuz it had coffee in it. i told him without the coffee it's jsut plain old ham gravy. he thought about that for a minute and then dropped the subject.

I agree with your perceptions scott. except for me - the commercial preparations i've tasted have been extremely liberal with asafoetida and turmeric. (usually sambar, dal or veg mixes)

man..i just had an argument wiith my very southern co-worker the other day about red-eye gravy. he tried to tell me it didn't have any coffee in it.

to tailor spiciness for food that isn't hot enough for you. think of it like salt or pepper on the table. to put on scrambled eggs. to dig microwaved hot dogs in. to toss nacho cheese doritos with. to put on crawfish etoufee to cut the butteriness. and these are just a few of my favorite uses. i also liek to add it to chili (the kind with ground beef) as a last step to add a vinegary tang. ooh ooh and i forgot - what else are you going to use to make buffalo wings?!

hee. this is why god gave us restaurants.

you know it's strange - i first came across a moon pie in Upstate New York. it was basically a big chocolate cookie sandwich with lots of soft fluffy crisco vanilla frosting in the middle. we had them in the school cafeteria homemade by the cafeteria ladies. they were huge too (both the cafeteria ladies and the cookies) but the cookies were the size of pie-plates. i didn't come across the mallomar-type rendition til i got down south. so is moonpie a specific cookie from a specific company or a style of cookie?

and an online grocer. man i miss webvan. :(

we've got a dry erase. both of us faithfully write what we need on the board and then promptly forget to look at it when we make our lists. i usually combine all my errands on one list, as i do everything on saturdays typically. it usually goes something liek this: coffee half n half laundry detergent toilet tissue meat for xxx recipe veggies for above any other ingredients for xxx recipe meat for the cats drugs hair mani and pedi peanuts shampoo kitty litter

my coworkers and i do that too. well actually one coworker of mine got a case of 24 from the asian store, and one dya in a pinch because i had no food and couldn't leave he gave me one. this particular brand that does hot and spicy bowls i LOVED because they had real mushroom and chive bits. i was impressed. and it was nice and spicy. and i was raving about them. so my other coworker - not particularly adventurous, got in on the act and he found some ramen bowls at wal-mart. he found the kimchi flavor and loved it. which surprised us, actually. we werne't expecting that at all.