Mabelline

Marlena, my dear, you simply have to let these folks have a link to your story about Shakespeare, the elderlies, and the buffet. I think it'd be appreciated.

This may not help anyone, and indeed may be from left field, but when I worked wheat harvest in Colorado, we would make very good extra money by hauling potatoes to the enormous potato "sheds". All of the potatoes that were not suitable for certain markets were rail-shipped to Mexico. There was a very good market for sizes that were usually giveaway there.There being CO.

DRINK LIKE A FISH EAT LIKE A HOG IF A MAN WERE FORTUNATE HE'D COME BACK AS A DOG Sorry. Actually, my favorite is an old toast that I cannot find to save my life. It was basically," blessings on my friends, and may God inflict my ill-wishers with a limp. That way, I'll see them coming."

WOW, youall have some sort of patience! I think these are some of the funniest yet 'cringe factor' parties (did I really say parties?) I've read in a while. I guess it could be turned into a positive by thanking Providence that you did not have any sword displays mounted on your walls!

I like WHT's answer, as well as room temp, with everything else heated ala Jamie Maw's. It always seems if it's too warm in room temp to keep it in a pantry, and ends up refrigerated, then cold sliced tastes best.

Um, the horsey cutlets were a reference to the other thread, by the lady who bought some horsemeat and her hub's reaction to it. Sorry, today's one of my obtuse days, I reckon.

What size of chainsaw will you use to part that baby out? It is surely the food of the gods. Looks good enough to make someone cheat on their burger!

Nullo, you all know there was a multiple-page thread about that very same thing. Although scrapple's a long way from horsey cutlets, folks oughta know what it is (and nobody ever said that you couldn't change it's pedigree with creative euphemisms 101!).

I have to thank Holly and restate my desk clerk as well. When Lady Jaymes was here last summer, I recommended a wonderful and reasonable casual fine dining spot called George Henry's, because I could not make it out to dine with her. It was closed that night, and the desk clerks sent her to the Rex, which is over in every criteria: Overpriced, Overrated, Overcooked, BLAH. Actually, the inhouse cafe was better, at a third the price

mizducky, I certainly agree with your Indian Taco choice, but I know a major reason it couldn't be included; namely, it is a very different food, depending where it's consumed and which tribe cooks it. I have 17 different recipes for the frybreads. It usually depends on when the tribe started getting commodities, and who it was taught them their recipe. When tribes got motorized and able to go very far for the PowWows, rendevous, and stomp dances, they got exposed to "way different" frybread tacos. When I was in school on one reservation in AZ, Navajo (Dineh), Hopi, and Papago (Tahono O'odham), as well as Havasupai, Apaches, Cherokee, Hualipai, Pima and Maricopa (pee posh)---anyway, all of them had a very different recipe for the same thing. I do reckon, however, that it did deserve a slot in the list. "Skin Power"!!!! The Papagos even call them popovers, and have no relation to the Anglo "Popover". But hey, NO TAMALES???????? American as the Alamo! (Just a joke-please defer emails from folks that go like "How could you say that?? The Alamo was a Spanish region." Oops, I just thought about the Chiles in New Mexico. Prehistory clans did a bucketful of trading with the Mexica, and I feel that the Pueblans had chiles aplenty way before Spaniards brought the seeds of their voyages due S.-S.W. The Catholic fathers claimed from the first contact in Central America that the chile was an obscene thing that the conquered folks imbibed to get sexually aroused And there were always the little bitty Pequin, Tepin, Birdeye (by whatever name they are distinguished) growing wild all around these folks' territory. Sorry to get so rambling.

I have to say that I'm surprised you did not get ahold of some locals and ask them. If I had to, I'd quiz the desk folks at your lodging, and then go to a convenience store or even a big grocery and ask some random folks who live there. When you do that, I've always found that one name will usually stick out. And in rural places, a lot of times the best food's often well-hidden in a building you'd never judge is a restaurant at first glance. Hope you all enjoyed your camping. Your kids sound very perceptive about dining already. Look upon that as a blessing.

How 'bout red as a beet? Faster than quick-rise bread? Greatest whatever since sliced bread? Okay, this one stretches it, maybe; hungrier than a coyote on a five day fast? There's two sides to a pancake? A hot tamale? Grinning like a possum eating hornets? Tough enough to eat a glass sandwich? Slower than molasses in January?

As far as Roman meals go, wasn't it their policy to eat pretty much like modern day Cajuns? In other words, no matter what we have in recipes left over from then, I think a Roman policy was if it breathes, eat it. I tried two recipes from a food history, and found them to be so overladen with luxury ingredients as to be akin to a modern fusion kitchen with an excess of exotica. So it seems to me that they more than likely ate any songbird unlucky enough to get caught, or raised. Was there not once a huge to-do about a Senator who debased himself so far as to raise a particularly prized eel in modern-styled tanks? Hell they probably scarfed on hyena guts while the Coliseum was in its most excessive period.

Little Miss Foodie, anyone whose pulse doesn't spike looking at that grilled bun, burger, and melty cheese stretched across has just got to turn in their burger card! Jackal10 that's a very tasty looking meatloaf. Maybe we've been going at moist all wrong. I've been keeping my meatloaf moist for a long time by using quick grits in my meat mix, as well as sausage, as mine are usually game meats-requiring that extra fat. But maybe (as far as oven baked) a bain marie would turn out what I'd like. And done in a water smoker, same principle, more smoke flavor!! As good as the Marlene burger looks and sounds, I am currently allowed no peanuts by my doctor, and she's bigger than me. But when I get a go-ahead, I'll be all over them like foxes in the henhouse! They look great! Brooks, that meatloaf is downright purty Edit to ask self: why do you not proof stuff before hitting send?

Normally our DPS are pretty good with the outside folks. The only thing that makes them ornery is our massive problem with meth lab scum. You really lucked out this year, Daniel. This is our wettest year in over 10 years--Tsunami after-effects, I guess. Glad you liked our state. Good thing you had that better pork chop sandwich before you went to Pork Chop John's. They were all sold about two years ago and the food is now Sysco versions of what it once was. Indian Tacos are my favorite. My all-time favorites are the Green Chile Popovers[what they are historically called by the Az N/As] at the Gila River Art and Heritage Center by Sacaton AZ beside the I10. I wish you could've tried out the pitchfork fondue at the Feedlot Steakhouse outside Billings at Shepherd. That would've had you trading in your baseball cards for seconds. Enjoy your trip! Love your pics. Use a lot of sunscreen, ya hear? And try to stay under triple digits on the dial.

I saw that on Tyler Florence's show and it looked like it worked. They set down and scarfed it when it was done. Try it out and let us know. I believe it was J.T.E. that was showing Tyler around MS, IIRC.

I think if he's doing this to you in front of your own eyes, what do ya think he's doing where ya can't see? Find you a butcher you can trust. Chorizo has a lot of possible ingredients in it, if you catch my drift.

Lady Jaymes, I like to smoke zucchini, then chill it and clean it up into cubes, matchsticks, or whatever, before using it. I love the taste that way, because it loses that kind of dewy drops that come out, and changes them into something a little more deep and interesting. I think then it would maybe go with a lassi- kind of soup base, with some good spices to match, and maybe some grilled sweet corn? Damn, I am making myself hungry

BINGO! This weekend, why doesn't everyone who asks for chicken and gets the seemingly requisite hockey puck send it back? That ought to show up on the commodities trading boards! I am not an elephant! I am a carnivore and I want moist, meaty poultry! It's so easy, people!

I can relate to that very well, as I am no longer gonna put up with a 20-something little snot who looks at you as if you needed a tick dip to come into their substandard cave. The impression does come across that you're on a par with those CapitalOne berserkers if you don't bend to their will. For every raised eyebrow take a buck off your tip folks. And I pay cash money. And I might know your boss.

Speaking of candy apple peaches, my dear MIL had a beautiful recipe for canning peaches where we melted down "red hot" candies, then simmered the peaches in them before the water bath. Very beautiful, tasted like heavenly heat, and won blue ribbons all over AZ and NM. So, I think a candied peach in the red cinnamon shell would indeed be star. And a lot easier to bite into. Oh yeah, forgot to add that I always understood gravlax to be the cured salmon I crave so bad. Bass is just wrong, man, SO wrong. Sorry, Jacques, still love ya though.

I really have my doubts about Suetonius, although not because of this report about Vitellius. I prefer to disbelieve his smear campaign about Claudius.

Ah, towels, could we ever have enough? They are very important to every kitchen, indeed--could you ever picture wiping off fresh-canned foods with apaper towel? However I freely admit to clening up the gross-outs with Paper Towels.

Dave- I'm sorry that that's what you found on the net, but I do remember the cups, and what went in them. My daughter still has them, but that is the recipe on them. My husband and his fly buddies went for them, the only reason I particularly remember that. Vodka gags me.

No, the one I had was vodka, Clamato, Worchestershire, and beef broth.Could be cold or hot. PLayboy was where it came from. But I only read the ads.