tryska

I make a triple layer peppermint bark, with dark chocolate on the outside and white in the middle. It's beautiful when you break it into pieces. Also, I pulverize the candy canes into a powder so it makes the chocolate extra smooth. Other favourites of mine are cranberry and hazelnut, macadamia and candied orange zest. wait a second - so are the canes mixed throughout both the white and dark? i can definitely see that being stunning. especially if chunky bits of peppermint were left in the white part.

that's what i was thinking. haven't made chocolate since i was in high school, but i'm guessing, using a peppermint oil in the dark chocolate, melt that down, spread it out, let it cool, and then melt the white chocolate, add the crushed peppermint to that and spread it on top.... i need to get ingredients and experiment.

i want to do a peppermint bark that has dark chocolate on the bottom, and then the white chocolate with the candy canes. it would be cool i think if the dark chocolate had peppermint flavor. I haven't figured out how to do this all yet tho.

exactly! i get the opposite down here in atlanta - to the point where to avoid the stares, i stutter and hesitate on the word ri-gott until my brain resets itself to say "ree-CAH-da".

word. but it can't be anything containing iceberg for me - i usually get romaine and a spring mix.

so it's not that much of a spectacle? on the other hand i did get the grand cheshire bridge porn-store tour that night.

i tried to go to the clermont on my last great all-night adventure. unfortunately we showed up at 3:02am, and they had closed at 3.

i actually remember reading somewhere about american dialects - it appears the point/pernt, burnt/boint, toilet/terlet thing is i believe an Irish immigrant thing - which i guess becomes apparent when you look at Brooklyn, NO, and parts of Boston. And I agree with SLKinsey - i was just given this explanation a few days ago on another board when finding it difficult to order ricotta, or prosciutto down here, because in my head it's said one way, and anyplace outside of the Northeast it's said another and no one understands what i'm asking for.

yes - it definitely has. Buckhead has never been my scene - way too many un-fabulous sorts drinking way too much. I'm a Midtown girl - the bars and clubs there are a bit funkier, and the people are too.

right - seems like you either have to give them an address (mailing list), email address (spam) or a contact by phone (with the rather ominous sounding "little chat" included).

i'll bite - which club was it? (i stay out of buckhead btw - so the girls on swings thing means nothign to me - i didn't even know we had that! *lol*)

*lol* cusina i agree with you - wal-mart does have too much going on at once - it jangles my nerves too. yet and still on household supplies that is where i find some of my best bargains.

FAT RULES!

So, what is bad/good about that? The 'water laden' weighing in at 4 oz., sponge type cushion, often smelly addition, I just do not like to pay for. hey you can use it to make schmaltz!

i don't eat chicken as much as beef because it's not one of my preferred foods. as for the various political and public health issues, they aren't particularly tangled, to me. you're trying to find a logic to argue against, but i'm not arguing. I's just giving you my various reasons for making the choices i make. primarily it's a health concern for me - the concern being antibiotics and hormones used in "making" meat today. why are these hormones and antibiotics used? the hormones are used to obviously make more of the product in question, whether it be meat or a meat byproduct. However, I believe you are what you eat - and i really could do without the extra rBGH among others. why are the antibiotics put into feed? because animals are forced to essentially sit in their own sh*t, in overcrowded conditions, or to keep disease at bay from constant milking. So herein comes what you see as a political issue. don't overcrowd animals, no need for antibiotics, ergo no antibiotics in the meat i eat. now on to listeria, e coli, etc. yes all animals contain them. in their gut. i'm not concerned about me catching it - i'm well aware of proper food-handling. the reason it concerns me is because of the assembly line nature of meat-packing plants today. A bunch of under-trained mostly illegals are the people doing the processing. They are also underpaid (since they are undertrained illegals). There is one person to put the hammer to a cows head, another to sever the neck, another to drain the blood, and countless others wielding knives of one sort or the other. These people work in cramped conditions, and are forced into as high productivity as can be acheived. This leads to rushed, sloppy work which leads to cross-contamination - if you're not fully skilled and don't know what your doing it's quite easy to infect meat for eating, with gut juices while butchering. not to mention the chances of chopping various bodyparts off. so now you've got some infected meat on your line - if it's the scraps it goes into a giant meat grinder thing that basically takes all the extra cow trimmings and grinds it all together - and this is why chances of listeria are higher with ground beef than with steak. again - like i said my problem isn't that i will specifically get food poisoning - this may be a travesty to some, but i prefer all my meat fully cooked through. in any case, my concern is with the increased disease vector, as i said before - that comes with shipping this contaminated meat all over the country. now rather than having a cluster of 10 or 12 people who've gotten sick at a picnic because of improperly handled potato salad - you've now got the possibiltiy of hundreds getting sick and or dying in several different states from the same lot of meat. One can educate on proper food handling, but i have to say, all these precautions wouldn't be as necessary if the meat wasn't handled poorly from the get-go. i hope this clarifies for you the political/public health reasons I have for the choices i've made.

damn, prices really are super high in DC. I live in Atlanta. Like barely suburban atlanta. and those prices are from the store that only stocks organic meats. (the one owned by Whole Foods)

the chicken is $2.99/lb and the ground sirloin is $3.49/lb from Harry's Farmers Market. The breast meat on it's own is also $2.99 a lb tho - so i'd prolly go with that - except i don't really eat chicken.

when your broke and hungry there is no room for dislikes. 1 adult, 3 children - 1 under 2.

so question GSBravo - what does that $125.00 buy you?

excellent question!

doh - scratch that. do you mean flavoring, or additive? if an additive wouldn't it screw up the chemistry of a marshmallow? if flavoring, lime, lemon, orange, strawberry?

actually those problems indicate a failure of the system in place. if you can make welfare a lifestyle choice then that system is flawed. you can't really blame someone for working it for all it's worth.

*sigh* gaydar is a girl's best friend.

give a man a fish - he'll eat for a day, teach a man to cook - he'll eat for a lifetime?

some do actually - or used to in the early - mid 90s.