Mabelline

sazon flavors. When you have not got 10 hours to stew something, this will give the look and the flavor. Best hominy in a can.

Someday we will get over all this. While I TRULY sympathise with the african sentiment, I don't feel it makes the food taste any better. Po' white trash ate what they could scrounge, as well, often with the 'slaves' down the road. And as far as people receiving their just due, the French in the French possessions have always acknowledged the mestizo, indio, negrito influences. I read about Natalie DuPree's unfortunate acceptance last time about her belief that some white culture was the source of longtime Southern foods, and that's her right. Seems as if sometimes it's like the division about Troy.

All I would really, REALLY wish for is a culinary tour of the places I have wanted to visit to taste the foods. Although it's out of the question, books and dvd's would be almost as good. Actually, thinking about it, I would like to go the First Mesa and have a feast with friends I made so long ago in school. I understand that my best friend Neil Susunkewa is now a tribal leader. I'd give ANYTHING to rag him about the dead raccoon we found on the road going back to school one time.

natasha1270: Are your over-sized t-or-t-ers carryin' beers around? Do they tote more tattoos than Tommy Lee and Pammy combined? Have you considered Bear Mace??

Please excuse me if I am bringing up something everyone else knows about, but while I was indisposed I missed a bunch of TV. But in Native Peoples-- Arts and Lifeways, a magazine I receive, the July/August issue has an article about a N/A chef from Vancouver, Dolly Watts, proprietor of Liliget Feast House, in Vancouver, competing in an Iron Chef competition. "On January 21, 2004, when the popular food Network TV program came to Vancouver, Watts competed against the Japanese Iron Chefs...." Has this been shown? Ms Watts is a Git'ksan from Gitwangak, B.C.

I can make that easier on you Richard. I can just cook up some more and have you and Ling both to put a feed on. I have been wanting some green curry pork as well, and I recall Ling likes that...boy, am I glad my appetite is coming back!!!

Totally involuntary, but vastly over-cooking meat for DH. Especially game. Especially antelope or elk. I could quite comfortably eat thin carpaccio slices of any of it. CWD be damned. If I have it, c'est la vie. I still think on the main it is healthier than what I buy.

Leftover Venison Sirloin slow--cooked with cabbage and pitabread, and Earl Grey tea. Hoisin sauce used for the slow-cooking.

I only can add to maggie's remark about the Who. Am I the only person who remembers Tommy with Ann Margaret wearing the white silk jumpsuit and swirling around in baked beans? Bet youall could handle baked beans with a side of Ann Margaret; to say nothing of Tina's Acid Queen!!

Just last week I was sent a menu from www.cafecourier.com, a Billings delivery service, with menus from a slophouse-full of various places. They are in the main, quite good. The Rex is a high dollar disappointment. My SIL with no tastebuds thinks it's cool, but it's expensive, and not much else. Sorry I can't clickety, but there you are. Pug Mahon's....purty good. The Log Cabin Bakery....purty good. Walker's Grill...yep, PURTY damn good. Q...haven't been to yet.Don't know.

I'm with Brooks about puh-con. fifi, I also hunted them from native trees alongside the Brazos. The gal who ended up with the Eastern (Weatherford) 6666's bought a grove for her goats that had many spectacular trees, and we were able to go scouring there. We had a cloth surveyors tape, and one spectacular tree was 25'8" around the base. Those were indeed very hard nuts to cajole to give up the fruit. There's some stuff that just does not taste right without some cane syrup. This is one, to my mind.

Edit to apologize, I did not see this was a Q&A.

Although I had not had the privilege of seeing Rocco on QVC previously, I did catch him yesterday on "Rocco's Kitchen". 29.78 for three #s of mama's meatballs, plus 10.72 sh. & handling. I don't care if Moses made those meatballs, mine are damn good. They are made with basically the same ingredients, and no, Mama, I don't stretch them out with breadcrumbs. That was for when I was a poor kid. Rocco is his own worst enemy. He couldn't open his own pots, claimed he'd been cooking for 25 years(his co-host tickled me when he says-yeah-he started when he was 7) and I was just waiting for him to put pizza dough on his head. Tommy, you may be right. I kinda hope you are. But if he is actually a nice guy, why does he make such a great act of being poco loco? Damn! I knew I'd forget somethin'. The signed cookbooks hit me exactly the same as Katie. I'd say he probably has a bunch left from the time spent neglecting his duties to be a celeb. We are not making up crap about the guy...he's doing it to his own self quite well.

I never used to use any timers, but now the most use from my microwave is the timer function, especially roasting meats and baking or cooking beans. I'll set it to chirp every 15-20-25 minutes, and check progress when it chirps. I have had a lot of good results doing things that way.

I cannot believe no one has made a good tomato gravy for pasta. The longer it simmers, the better it is. Once, long ago in Mexico, our waiter at a very nice restaurant suggested some fish in wine. It cleaned our clock. Turned out there was mescaline in it. Talk about messed up, when we left, the trees were movin', even though there wasn't any wind. Everything moved.

What about pralines? They certainly were not cooked by White Men?

Well now, Brooks, don't try to tell me that black women didn't know more than their mistresses, and don't try to tell me there were not Southern recipes up North. Do not tell me that in a plantation cookshed the mammies did not know more than their mistress. And all in their head....

If you ain't downtown, you will not net the guidos, right?

Exactly. And, during the carpetbagger times, people don't realise that all the major wooden courthouses were burnt down so that, effectively, people could NOT be thrown off their land, because there was no record. But it was a time of starvin'. The South was bled. In a particularly vicious way. The people there, however, got through it. The lace glove ladies were helpin' run a spy network. That is soul food. Period.

Yeah, but don't youall reckon those recipes and methods came up no'th with the mammies from the kitchens? Their recipes were in their heads. You don't think the lady of the house was the one to bake up a Lane Cake or Pra-leens?

Yeah, but don't youall reckon those recipes and methods came up no'th with the mammies from the kitchens? Their recipes were in their heads. You don't think the lady of the house was the one to bake up a Lane Cake or Pra-leens?

Ah, yep, mama with rip and dip? Stack and gack!

In Louisiana they have a rice called pecan rice that is exceptional. It smells and tastes so much like pecans you will not believe it. I think the brand I used to get all the time was konriko. Do try it if you think your rice needs a kick.

And you can double deck things that'll drip down on what's under! How dumb can I get! Fowl of any kind would be super! Did your lady enjoy the effort you put into this just for her?? Well, maybe you too...