Mabelline

I love the vinegar and salt, as well as the wasabi!! They're both great in a tuna sammich or alongside grilled cheese. Dill pickle dip is good with plain ones, too.

Pan, does your daddy do his chicken stuffed, or dressing on the side? So many folks do the dressing outside the bird, and I'm sorry, it is not the same, thank you very much. Besides, we all managed to live this long cooking it right. Happy Thanksgiving, Pan Pal of mine!

I see you want flavor-slash-spice. Can we presume you mean not heat? A can of plain ol' chopped green chiles will add spark. Vinegar is a tonic from the Gods. Salt should've already been, unless you can't do it.

Yep, and we haven't even touched on their use as a lethal weapon. You reckon a driver or a wrist rocket would be more effective?

snowangel, and many others, I am sure...those are the memories that are disappearing. Talking about combining reminds me of how proud I was to tote the big glass barrel (probably two gallons) of lemonade for my momma to the crew. In the summer we had to use the privy a lot of times if the well got low. That chicken-topped candy dish got around. As a VERY young child I was traumatised by a mean ol' hen, so anytime my momma didn't want me in something, she set it on the big table next to that glass hen. I remember sneaking a salt shaker outside and sitting up in one of the apple trees scarfing on unripe apples and salt, then gakking like a cat with major hairballs all night. There's no money to trade for things like that.

lovebenton0, oh YEAH!!! Sonic rocks!! The one thing I consistently crave up here!! Chilidogs with tater tots...old fashioned #1 burgers with pickle o's and tots... Someone looking for a franchise of pure gold oughta bring Sonic to 'fly-over country'!! Hey, we just got Krispy Kremes this year, so I suppose anything is possible.

Sounds like your 'do' will be a nice way to end an exercise in futility

For myself, as a kid and until I had my own household of sprouts, I lived on home-raised and produced food. And being as perverse as kids are, I loved all the stuff we now consider 'empty' food. Give me 'sliced bread', lipton dry soup mix, tunafish, and storebought mayo---whoeee.....hog heaven!! And although I'm more informed now, there are still little back-sliding events. But not something I can't control Oh..I forgot about my German gramps' favorite Spring sammich: fresh bread, butter, and radish with pepper and salt. Yum!

From childhood: dark toast with sliced raw hot dog. Don't ask me why I didn't cook the hotdog as well. Fried baloney with cream cheese on a toasted bagel. Fake deli for the farmers. Black bread, onion, liverwurst, and horseradish mixed with applesauce. Best breakfast in the world before going out to milk cows while it's still dark; especially if you come back in and have apple pie with cheese when through. Dark toast, whipped cream and bananas. I just now realized I had a toast fixation. Imagine that.

eGullet has been my godsend; I have used it as my tie to others--I have used it at weird times in the morning to let me stay centered. I love the humor. I will never forget last year. I was having a particularly harrowing day. I had started a post about argan oil, for I did not know what it was. When I had first stumbled onto eG, I had two cookbook heroines, whose writing was like Homer for me: Wolfert and Roden. In the course of the thread, I received an email clarifying something for me from Ms. Wolfert. I freaked so bad I called my non-culinary(to be polite in mixed company) SIL to tell her!! I have since then been in contact with folks I would never have met, like Marlena Spieler, who is a real gem of a 'foodist', with some kick butt recipes. I am so grateful there's an eG. That's all I can say. I just want to enter that there's a lot of food corporation lurkers connected to our opinions of food. After our pork carnitas marathon, the del taco came up with-- you guessed it--carnitas. Witness as well the dq moolatte fiasco. Do not think somebody's not watchin' you.

Guacamole and nacho dreams to you--which I am fixin' to eat as we speak--remember Robin Leach? Have a STELLAR DO!!!!!

There is just one thing that has stuck out in my mind from the 80's. I recall reading (a hundred years ago, methinks) a very chi-chi food article from then, that divulged the secret ingredient on pizzas cooked for Goldie Hawn and Cher by Wolfgang Puck up in Vail at an 'event'---SUN-DRIED TOMATOES!!! Unavailable to the masses, of course; but then we knew that!

I have spent a bit of time thinking about this weird conundrum, and I reckon it's like the consensus, meaning that tv, general practice, and what the 'widder women' are serving at church functions that lets something like MAR-GA-RINE (sorry, my tongue could not pronounce it out loud) become so widespread. Like Brooks' post, I never found it a problem in North Central Texas. You usually get a dish with both. Now, if someone would just find and hang that first critter who came up with 'sweet-tea' made with sugar substitute!!! GAH!!! Git a rope!

I would never have a problem asking for a chunk of butter. Maybe you should've asked 'em, Holly. Try that next time?

carolyn,dear girl, I truly believe your mom shall be watching from right over your shoulder. Peace and blessings. She will always be memorialized in the superb-ness of her children.

After very careful consideration, I would have to say a good tea, and fresh,next-day scallops at my small independent grocery, who is the only place up here to get never-frozen, fresh seafood. Artisanal bread from one of our two good bakers. Antelope meat, at any price. I love that stuff

Hiya, Dr. Funk. I totally know where you're comin' from with the size difference in whitetails and muley's. When I moved to MT, my previous experience with antelopes were those I'd seen in southern CO, NM, TX, etc., that are relatively small --as in labrador-dog-sized. The first ones I saw strolling around on the rims were HUGE! I was astounded. Our yard's got pears, apples, crabs, burdock, dandelions, no more garden, and a placid pair of deer who nonchalantly hop over the chainlink, munch happily, then hop back out. We also have a marmot that toddles down when he's in the mood for a little gourmandizing, but I'm not up on marmot recipes!

The only thing different from everything everyone else has said is that after cleaning all the strings, I soak them overnight in a very strong saltwater -to cover-in the fridge. In the morning, I sieve off the water, oil my baking sheet, spread them and add finely ground salt and bake at 350. My mom always did them like this, and so I still do it that way. I would think the relative softness of the seeds would be dependent on when the water supply was cut off, when the stem was cut. And variety.

Thank you for clarifying that. I was just real curious about the vision of that concept. Actually, Jones is really civilized if that's what that concept morphed into.

I bet that Carolyn Tillie could find it for you...but, hey, Careme was his chef, and seeing 1793 was a banner year from royals, I am stumped. I now have a mission. I tried to get your link, but she won't say nothin' to me. I'm going to go dig in all of Carolyn's excellent links on food history. Just on the off chance, do you reckon maybe he might have been "well-sauced" when he made the remark, and it was just one of those bon mottes no one really expected an explanation for, seeing as how he was so witty and so luxe?

Chrisser, did you ever look in the secondhand stores?Whenever I am able, I love cruisin' the Rescue Mission, St. Vincent de Paul, and Family Services homewares. I had a collection of ricers, all old, some in perfect condition, on my walls. I don't think I gave more than 5. bucks for the nicest one.

That is a true picture of how life went for folks who worked for those more affluent. I remember one ranch my dad was foreman of, in Springerville and St. Johns, Arizona, for one of the biggest stars of oldtimey Hollywood, and we were not allowed to graze our own cattle on 18,000 acres. Go figure. I give credit as much as I can, but I can say one thing from knowledge--youall might not have let my daddy run a couple steers to feed his family, but by golly, when we got hungry, every once in awhile one of your fat stock broke a leg, didn't they captain? My point is, we've all had bad times, we have probably all been treated not quite right by someone at sometime, and yep, I reckon more blacks than whites raised up them babies- but not the farm folks, the plain folks,the poor folks... But, just on an off chance--I wonder if that person who had that memory about Thanksgiving, and their mama working late, went to college? Reckon maybe mama worked for extra money?

AmbrosiaFood, I am truly repentant, for I was not being confrontational, I was just wonderin' if that was the direction of the Symposium agin'. It seems that we've got over a lot of the "We deserve the credit" stuff, but what the hey. Soul food to me is definitely hamhocks, neckbones, and chitlins', and we ate plenty of them when I was a sprout. To me it's like giving credit for cornbread. Well, when you're a doin' that, I reckon MY folks could take that credit.

Dang! I forgot the fidellini/fideo! My oldest daughter swears by it for her Salvadoran cous-in-laws! The huitlacoche is very good for being canned.

The one I'd pay to see is the last "concept" in cinghiale's quote. "Trailer park ambiance playing off white trash culture"? So, what could we expect: Sitting on old stolen beer kegs? $48. for a PBR? Jerry Springer on a Bigscreen? Dirty laundry draped all over the place? Tables built around car 'skeletons'? TV dinners for $100.?