tryska

god...doubles, phulourie, beef and potato roti, jerk chicken, escoveitch fish..rice and peas, beef patty and coco bread and anything done with plantains.

aww..the dinosaur. now i'm homesick.

how about a white and a nice "light" green?

I did find somewhere in my surfing a recipe for "Golumpkis (Polish Pigeons)" if that helps any. actually..hang on..lemme see if i can google that link back up: no dice. i can't backtrack.

where was your polish festival katherine? just did a websearch - so far i've gotten galumke, galumpki (pronounced ga-woom-ki), golumpke, and golumpki (which seems to the web preference). no golumke tho. i'm blaming my polish ex-roommate who taught me about all things polish (including how to polka)

i've actually had raisins in a salad before. with tuna, and balsamic. yum. but that's the only savory application allowed, mind. And bloviatrix - i think raisins in chocolate ice cream may have just crossed my personal preserved fruit line. granted i've never had it, but it's sorta scaring me. *lol* btw - phaelon - i think it might be spelled "golumkes"

ooh and i second the cadbusry fruit and nut bar application. as well as in chunkys. pretty much any sort of chocolate and raisin combo is aceptable. and yogurt covered raisins are good too.

I remember the bogman! never connected him with raisins tho. I'm picky about where i want raisins to be. Love them in cereal with cold milk, do not want them in any sort of savory dish or pastry/bread product. or rice pudding or bread pudding. sultanas on the other hand are great in warm applications. (still not in savory tho, please.)

*lmao* @ this!!! very well put.

yup - creamy white, soft like an avocado. a good idea now that you are somewhat familiar with the scent and flavor is to smell them at the stem end when choosing. the smell should be clean and fruity. any musky or sour notes - don't by it.

exactly. maybe Miami.

actually i do know people that could make that happen down here, but i just don't think Atlanta would be a viable market for an idea like this.

was it soft to the touch? it looks almost on the verge of turning bad tho.

okay - then no - i've never eaten a ramp.

wow those rolls look yummy.

are ramps the same as fiddleheads?

it's probably made of pink rubber. like one of those fake tongues. please do tell us how the spam mcgriddle is. i, for one, am very curious!

*lol* i was gonna snark on bobby too, but you beat me to it.

things taste better when they are not mass-produced. oh and it's cheaper to cook at home.

Generally, I'm more concerned about the Ides of April. word. i'm with you.

as long as they carry on the white theme. are their rolls soft like white castle, krystal, et al?

ohh....i got confused....belly bombs = sliders = white castles to me. I didn't know jersey had a whole bellybomb subculture going. carry on and disregard me.

thanks donk! when i have time i'm going to research and verify.

word. sliders have holes. but otherwise good job. Except maybe next time try steaming the onions (water instead of grease) add the meat with holes, and then the bun on top when it's close to done. you're look far better than any slider i've ever had tho.

Are there actually any places to eat in Schenectady itself? I went back after about 22 years (i had gone to grade school in niskayuna) about 3 years ago when i worked for GE. I found no place to eat, until I finally found a girl walking on street and she showed me the way to a diner of soem sort. I remember vaguely there used to be a Tiger Lily across the street from Union College, and an Italian bakery on that street as well. And someplace that sold pizza frite. (Am i wrong? - i was like 5.)