tryska

*lol* my roommate of the sugared saltless tomatoes is echoing in mine.

ack! yeah if he wasn't ready for teriyaki, he's definitely not gonna be ready for fish sauce and asafoetida.

you know something i hate hearing in response to a meal, whether cooked by me, or anyone else or in a restaurant? "This is.....interesting." usually said by someone who needs their horizons expanded. anyways, no, at least on my part extramsg, it's not extra tasting, as i don't taste when i cook until a dish is ready to be finished - i do everything by smell.

i like frangelico.

The German to English translator comes up with "soda". I think the Egyptians used it to desiccate the bodies of those they were mummifying. It came from dried lake beds. On the other hand, I could be massively wrong about that! you're right. i actually thought natron was salt peter.

heh.

ack. it didn't happen to be boiled meat and potatoes did it, bilrus? thankfully growing up, while there weren't shakers ont he table, they weren't necessary either. and despite the story up top, i really am a gracious guest. i mean i didn't tell my roommate her sauce sucked when she made it..i just smiled politely, took a small serving, and grabbed the salt and pepper shakers. i just told her months after the fact.

*lol* that's scary. yeah, i'm not a big fan of the salt shaker, growing up it wasn't on the table, and imo, food should be perfectly seasoned before it hits the plate. just as i don't understand people who only cook with salt and pepper, i don't understand those who don't cook with salt at all. balance in all things.

hah. funny you bring this up.....i think i insulted my roommate the other night. the girl can cook, i will give her that much, but because of her family, she apparently doesn't cook with salt at all. and she's a sugar fiend. she's been a line cook and sous chef, so she has cooked professionally before. well anyways, a couple months back, when we had soem good fresh basil, she decided she would make tomato sauce from scratch. i was excited because I thought perhaps i'd get a good tomato sauce recipe out of the whole thing. it smelled wonderful. and then i tasted it. it was sweet. sugary and tomatoey, with a hint of basil. apparently she'd put 2 heaping teaspoons of sugar into it, and added no salt. and the other day she was on my case for some reason saying i like things salty. (to be honest - i don't - i sprinkle through out a dish, but it's in no way overly salty, otherwise i wouldn't eat it. salt for me is to temper falvors.) anyway - she brought up the sauce and said, when i added salt to it, it made it too salty, and that salt should be added at the table (to a pasta sauce?). Then she threw the "well i've been cookign professionally for 6 years..." thing. anyways, i flat out told her her sauce sucked, no disrespect and that it tasted like sugar and tomatoes. i think i feel a little guilty about it, but not really. i mean it was nasty.

I've always wondered about that. After I finish preparing a meal I'm often not hungry. I've posited it's the aromas and sight of the food that diminishes my appetite. Sometimes it's embarrassing, in front of guests, to admit I'm not hungry. I get the feeling they think the food isn't going to be very good. Happily, it usually is. yeah it's gotta be the aromas, i mean 80% of taste is smell. the rest is just the ingesting of sustenance.

*lol* Fi - that's Atlanta....or at least, my Atlanta.

that's very cool. yeah i don't know what it is, but skeeviness seems to be temproary. sleep on it and it goes away.

*lol* i can only imagine. actually the part that gets me every time, other than actually cleaning the meat pre-cooking, is that point in cooking where meat goes from "rotting" to cooking. That one minute or so, of not so enticing smell. it's a turn-off. did you actually wind up eating any of your barbecue the day of, varmint, or had you lost your appetite?

to be honest, taking animal flesh from raw to finished kinda skeeves me through the process. i guess by the next day i've forgotten about the guts or something.

"Without fail, we heed the red flag of Charles H. Baker's Gentleman's Companion of 1934: "Warning: there are a horde of so-called 'Fish House punch' receipts that include Benedictine, curaçao, bourbon, and God knows what else. Eschew them. There is but one recipe, unwavering, invariable.... " other than that, fish-house punch sounds like a nice way to wait out a blizzard. maggie - a milkshake thingie? what was wrong with your milkshakes? not thick and frothy enough? if so, more ice, and a little agar powder if you have it on hand. strangley enough i do, but it does do wonders - it's basically just vegetable gelatin - you can get it at healthfood stores.

how about a punch? either milk-based or fruit and soda based.

i like my own cooking, but not typically right after i've made it. soemthing about doing it and smelling it all through the cooking process, i wind up not having much taste for it, once all is said and done. leftovers on the other hand, i like eating.

it's actually a real live banquet hall, apparently.

how about the Atlanta Botanical Garden? er - that is just their event policy, the actual website is http://www.atlantabotanicalgarden.org

hey! we've got a cinema like that here, in Atlanta - it's called the Buckhead and Backlot, and it's a restaurant with individual bucket seats, and a full if limited menu, plus beer and wine. of course we have no tub tarts, but my server the last time was in the midst of trans-gendering.

Even the "KD" acronym is beyond me. Kraft Dinner (took me a minute too.)

mmm...i kinda like btw, imo, and ymyv. as well as lol and lmao. i don't think that's quite what u r getting at, tho, huh? ;-)

yeah there's definitely a large Indian scene here. you could probably be able to get one of the restaurants to sponsor - if you'd like i can do some research for you, if you want to go in that direction. (me = indian and in aTLANTA)

+|-|3y \/\/177 |3 4551/\/\174+3d.

*lol* @ the ron jeremy list.