tryska

*lmao* at this!!!

a sharpie is my best friend.

i looked up yucca as cassava, and got a GI of 46. not sure if you are watching total carbs, effective garbs or sugar grams but here's the breakdown for 100gs http://www.nal.usda.gov/fnic/cgi-bin/list_nut.pl

actually i've used yucca succesfully instead of potatoes.

using curry powder as a main seasoning and thinking what you are doing is making Indian food. in the case of authentic indian - not toasting your spices as a first step.

butter.

k, i'm getting hungry.

smothered porkchops too?

fried corn!

well alrighty then.

everyone of all races sitting down at a lunch counter to eat a good meal of southern food?

i dunno busboy - "soul" as an adjective to me is code, just like "urban" is code.

first, let's stop calling it soul food. it's southern food. imo, the term "soul food" is racially divisive, as to many people it's code for "black people food". second, yes - southern food, has a lot to do with the cooking styles of Afro-Caribbean slaves (and Free People of Color). That is understood by most in the South. The point is - Southerners have moved it past it and gone on to enjoy the food, understanding the roots, and understanding that good food is a good thing. Slavery happened. None of us were there to participate, suffer, or emancipate anyone in/from it. the legacy, among other things that are not so good, and some things that are, is Southern Food. It's part of the fabric of this country (altho perhaps only south of the Mason-Dixon). You can rail about the wrongs of people hundreds of years ago, or you can stop to appreciate that at least something positive came out of a very ugly time - and do what you can to make sure injustices such as slavery, jim crow, and racial segregation NEVER happen in this country again. and before anyone makes any assumptions about me, I am a yankee-bred minority woman, who has spent the last 10 years in the deep south, and don't necessarily speak for anyone but myself and my perceptions.

ok - i can accept that.

mmm...that works for then, busboy, but in 2004?

on that note - osteria del figo ain't bad either. or kool korners for cubans.

oh and jon - the scary thing is - I'm a transplanted Northener! I never htought i would be having this conversation, but I guess with almost 10 years south of the Mason-Dixon, perceptions change.

this particular issue has given me a hazy notion of it being more racist than the meal itself. i can't quite put it in to words, but you have come far closer than i did.

okay? and some of the best foods come from cultures of adversity. (cajun cooking and everything but the oink...and all that) following the logic - if we want to be good politically correct people, who have nothing to do with slavery, we need to stop eating fried chicken and mac n cheese? right? if anything - rather than seeing this particular meal as some sort of racial dividing line - which it seems to be to some Northeners...understand that in the South, history aside - this food which may have been "black" food to begin with or have it's roots in slavery - has been co-opted by everyone, race and culture indifferent and is now "Southern food"

Why would I want to eat shitty chicken wings while staring at guys in tight wife beater tees and orange satin shorts? you know i said almost this exact same thing the last time i was asked to go to hooters.

When you're in the South, that particular menu has no racial connotations whatsoever. really - i think fried chicken, collard greens and cornbread is really an Iconic meal of the South. everywhere else it's called "soul food" down here, it's just food. now if they'd had watermelon for dessert in the middle of winter - well hell yes, that would really racist. i'm hoping a cobbler or perhaps a bread pudding were served instead. ermm...[/sarcasm]

definitely you could use it for a marinade monica, since really it's the souring, and the enzymes you will be using, not eating the yogurt itself. but you want to choose full-fat, simply because it has less sugar. as for quantity - just use the nutritional label as your guide. unles of course oyu are making your own in which case....well i don't really know? just use the normal amount - if it's full-fat, carb-impact in a marinade will pretty much be zilch.

i eat yogurt, but only if it's full-fat. and of course un-flavored. and tomatoes are fine too.

my mom's version of rasam: 1 tbsp black peppercorns 1/2 tbsp crushed red pepper 1 tsp turmeric 1/2 tbsp fenugreek seed (methi) 1/2 tbsp cumin about 6 cloves garlic and a smidge of asofoetida fresh cilantro (1/2 bunch) crush with a mortar and pestle saute in oil til spices are fragrant then pour in 2c water, a spoonful of tamarind concentrate, and a chopped tomato. add some more fresh cilantro. bring to a boil. turn off.

i like the frosted orange. and well....everything else is digestible, but not stuff i actually LOVE. now chik-fil-a - that's a horse of a different color. anyways - i agree on the ethnics as well.