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Posts posted by Mabelline

  1. Yep, got to go along with if you can't serve that stuff where it came from, don't try it here---Salmon. I am beyond burned. I live in Montana, for crying out loud! I will eat it where it's caught. And you will not get any premium price outta my pocket for substandard...Give me fresh trout, for instance! Or would that affect your profit point? When does cooking and serving turn into pimpin'??

  2. First Mondays are an extension of the oldtime Market and Courtday in Texas county seats, when it was hard to get to town, or hard leavin' your place. Therefore, it was generally accepted that you brought your produce, critters, or legal woes to the courthouse square for the weekend of the month immediately preceeding the first Monday of the next month. Thus, the dates always were different. Weatherford has one. Canton has one. Fort Worth and Grand Prairie both have ones that are permanent flea market type setups.Open every wkend.

    Yeah, if you've a place that sells them home-made and -packaged, go for it, sweetheart. It'll make your face happy :biggrin:

    Just don't forget the boiled peanuts. Shrivelled fingers and a stupid grin, for sure.

    Damn: proceed and precede have always ate my brain cells.

  3. Do you really want the whole thing in a nutshell? The American processors -or prostitutes, as they are known by American Beef Raisers---made on average 400 to 600 more dollars by obtaining Canadian cattle, trucking them into the U.S., while not paying the fucking enormous taxes we do. Will we keep fighting opening the border...yep, pard. We have no BEEF against Canadians raising beef, but don't turn this into the return of Prohibition---liquor being produced in Canada for the explicit purpose of being smuggled into the States.

  4. That's just so wrong. :laugh: I cratered to my DH's wish for some DQ before we went to the lake we bank fish at, and wanted a Heath Bar Blizzard and was appalled that they didn't have it. Got lemonade instead, but looked like this for awhile :angry: But then, you can't stay angry while fishing (or fish-teasing, as we sometimes refer to it).

  5. I have to wax nostalgic about my favorite meal from DQ in the late sixties. The steak finger basket. Although they may still be available now, I am quite sure they suck in comparison to their predecessors. The original was 5 steak fingers, steak cut fries, cole slaw and cream gravy. $1.79. Give me two gravies and four lemon juice packets, please. :smile:

    In Casa Grande, AZ, where I mostly grew up, our KFC had the sliced ham and beef sandwiches. They were called Plantation Sandwiches.

    About KFC. Once, my parents had promised to go to KFC after church if my (then) two 1/2 year old daughter was quiet all the way through service, because it was her first time out of the nursery during the service. She was still all the way through, and when the service finished and everyone started to rise and exit, she jumped up and excitedly shouted " Oh boy, F**ky Fried CHICKEN!!!" My mama was mortified, my daddy looked at something on the wall, and my teenage sister thought it was riotous. Needless to say, the next week a lot of time was given over to Stevie learning to pronounce Kentucky. :shock::biggrin:

    Jack in the crack (sorry) used to have a ham and swiss croissant that was a great hangover preventative in about '76 or so.

  6. I like Chef Ramsey. I think he kept that nit for the reason that although he screwed up, he freely admitted it, and kept on. On the other hand, maybe in his opinion, Mary Ellen fell down on the last 1/8 pole.

    How are they doing that? Are say, A-list types, B-list types, or whatever scrounged from guys like Wolfgang Puck and offered a chance to maybe eat, maybe not, be on camera, maybe not, and comped somethin or other? Anyone know?

  7. Man, youall just turn me green, I swear. Up here in fly-over country, our Taco Bell's suck. We go to Del Taco, because everytime, EVERYTIME, I have ordered at our TBs, something was wrong, or missing, or whatever.

    I saw the commercials, and I thought, now those look GOOD. I too, would like to see the Bell Beefer come back, as well as the Encharito. :rolleyes:

  8. I must agree with schneich's post that injection just by nature will remove subtlety in the meat flavor. But I stand by butter, as well as a good herbal vinegar; just depends on your reason, or your objective.

    Let's say you have venison or bison, which to some people have a strong taste. An injection of an herbal nature with an acidic base can and does keep that meat from becoming pedestrian. I am talking about for a grilling purpose. For cold weather oven roasting, I go with low temp roasting.

    I said on the chicken breast grilling thread that I liked to insert cold bits of butter under the skin. I also like a real nice Italian seasoned dressing.Butter injection is basically a little different, but the same principle.

    Corinna, I am sure you can find injection recipes ad nausaeum online, but my advice is plan it out yourself. Injection spice mixes are not much more than spicy, punch-it-up mixes you can prepare yourself. My last thought is taste what you've prepared before you get subsurface with it. Once it's done, there's no going back.

    As an aside, I had a giggle about injecting fruit. When I was in high school, I was hospitalized from a car wreck. My friends brought a large fruit basket that was quite a mini bar. :wacko: Vodka in oranges and my favorite, tangerines with red wine. :wacko:

  9. Alright, I have debated with myself since seeing this post, because I'm fully aware of folks' attitudes toward truck stops, but the old Calhoun Truckstop is as close as you are ever gonna get to what "truckstop food" used to be. It is a holdout from the 60's, and it's one of the best joints alongside an Interstate to eat real working men and women's food. I think one cook has been there since it opened. It has no real comparison at many places anymore, but it is definitely NOT your Petros, Flying J's, etc. If you are hungry and going by Calhoun, try it out.

  10. Welcome! Aaaaah, arrows to my heart!!! I loved Chef! And I kinda wonder if Chef Ramsey might not have been taking notes from Lenny. Certainly in the same vein---JUGULAR???? :biggrin:

  11. I've never had them from California, but I bet I know who's got some. RG, are they pretty high altitude grown? The only reason I ask is because the ones I've finagled my co-op into buying are high plains, and they cook tender amazingly fast.

    I was remiss about beans, and RG's quite totally right. How do you choose a favorite child? Butter beans, a bowl of pinto-charros, a wonderful pot of Boston Baked, Navy bean soup, ah, the confusion.

    One last bit about Anasazi. They have been found in abandoned food caches all over the Anasazi lands--i.e. Grand Canyon, Chaco, etc. I guess you could call that a keeper. :rolleyes:

    I had to go back and correct the spelling. The cocktails my friendly neighborhood doctor's been giving me is shit for spelling. I tend to write them the way they are pronounced, which sounds closer to the wrong spelling.

    Oh, andie, Choctaws. My very good friend in Weatherford TX , Annie Mae Wallace, used to give me those. Her husband was from Ozona, and related to Bigfoot Wallace. She is 5 Civilized Tribes, and one of the best geneaologists I've ever known. I think I'll call her this pm, and see what's up in her neck of the woods. Thanks!

  12. My favorite bean of the splotched varieties is the Anasazi. It is "purple marker" and white colored, and if you should get the chance to try some, oh,my, do so. Particularly if they are freshly harvested/dried, and most especially if they were raised in a high altitude, like Colorado or New Mexico. They are sublime :wub:

  13. I am computer-challenged, but I thought about a field with PIGFLOWERS (c'mon, I know you can see that) and someone with a basket of a couple pigflowers already picked.

    Anybody wanting to make a bad ole piggy oughta look up the Ar Kansaw Razorback. He usually doesn't look real friendly. :rolleyes:

  14. I can add something about the mesh tomato cages. I always used the 6 foot. Cut it into a 6 foot diameter cage( I know, sounds big, but hear me out). Plant 6-8 indeterminate tomatoes in circle, well spaced, and around a circular central watering moat. Water well till established, then let em go nuts. The size of the mesh allows for reaching in to pick.

    Oh, yeah. When you are making the cage, any good wirecutter will work. What you want to do is cut away the verticals on either side, 1 or two rows back, to make a bendable tab to connect the two edges. And for the anchors, you do the same on two rows of bottom squares, cutting away the horizonal connectors all the way around, and leaving about 10 or 12 spiky anchors for digging in the ground with.

    One last thing. I always made mine from the mesh left over at concrete building pad sites. This was rusty but that never affected the plants (actually I don't believe I've ever seen it shiny) and really, I don't believe anything should be shiny in a garden.

    Hope this helps. :cool: Garden on.

    I'd better edit to add that the concrete pads were at sites I was putting up a structure on, so I had paid for the materials.I thought I'd better clarify so nobody thought you could just go and help yourself to some. Actually a concrete contractor would be the place to call and ask for some, because it comes on big rolls.

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