Mabelline

Up here we've got fuddrucker's, which I enjoy when noisy burger porkout is the theme. Go with a bunch of firefighters if you want to witness massive carnivore attack! In the window as you go in, there's like a-mini butcher shop going on.( You get a look at the sides, judge the quality, and watch the grind Although they don't serve steaks, you can order them to take home). If you order the smallest burger, it is a 1/3 #. You decide what out of many sides you want on it--I go for Guacamole/salsa--but the traditional sides are all on a bar. If you want red, medium rare makes you happy. I just don't even know if fuddrucker's are nationwide. There are two here in Billings, and they are packed.

I 've always heard 8 coals for 350*, 12 coals for 400*. Don't sue me, or slap me!!!

Doesn't anyone worship at the shrine of the yellow wax beans??? I love them. They are a good meat substitute, I reckon, if that was my inclination, for they have a true 'taste like meat' phenomenom to them.

fifi, they won't be the same, but you'll be able to eatum. the Dutch Oven has three legs and it is usually stood right over the coals. The top also has a rim for holding coals. Good Dutch cooks can tell you what the temp is by the amount of coals they've piled up. Some folks heat the bottom up then move it off the fire, then add the top coals. There's also a way of stacking those so you have different food courses in each pot.

Well now, that would explain our lameduck security agencies!!

Now most of the time with a Dutch Oven is one of those times that stuff does get dipped like we were talkin' about. The best cobbler to be eaten can come out of a Dutch Oven (at a cow camp, after steaks, taters, bisquits or cornbread, and veggies-anything from canned whole tomatoes, frijoles, green beans, squash--aw, jeez). I got to stop doing this!!

There are some exceptional cherries raised in N MT called Flathead Cherries, but they unfortunately never make it out of state because the entire crop is bought up here instate. They are beauties.

I am so late to this, I was going to suggest that you look for the hormworms at night by flashlight, jess. fifi, you can start a date stone if you put it on a shallow---saucer type with a lip--- plate , with a paper towel on it, then 5 or 6 date stones. Wet well, then be patient for about 3 months! Be sure to keep it moist, and when you see a small white dot directly on the median, axially to the grove, that's a root.

ruthcooks, that is more or less identical to my gram's sweet cornbread recipe, which we'd eat with preserved red plums, blueberries (fresh) or strawberries of any kind.

My grandparents family places were in Yale, Avoca, Capack, and Sandusky. We had berries and stone fruits of all kinds. I also recall the most beautiful tiger lilies I've ever seen. My auntie Evelynn had 5 acres of strawberries and 17 acres of bluberry bushes. We had cherries.As well as apples and pears. I remember our orchard being 5 acres.

I'll just about bet I was a Cypriot or at the least a Meditterenean in a former trip through!! These Olympics are so beautiful, it just took my breath away. Greek food has always been so sensual and SATISFYING to me, ever since I was young. May you have no medical complications, as well, girl. This is rough, but having friends and buds helps.

Ah, jeez, fifi, I remember reading something about an additive in German Whites over a year ago in Gourmet or Bon Appetit. Sorry I can't help more than that.

Thank you, dear child, and I guarantee you I will hunt some fresh blackeyes down. Their flavor is so sublime, so delicate, that they are very underrated. I understand that during VERY hard times the Med. folks had to rely on them. I so love lemon, every night I've been eating a lemon and drinking two huge bottles of water. I'm just not hungry yet, but I do get my virtual kick from reading eG. It at least makes me "eat food in my mind", which I hope helps.

I go full throttle for what fifi said. Always remake a batch, don't double it. It will be spectacuLAR! Also, I do not get good results in disposible pans for many Southern recipes. Just my experience.

andie, that's too cool. Hat is a worthy name, seein's she was one of the Middle Kingdom's most valuable leaders. She is believed to have encouraged sea voyages far more reaching than we will acknowledge. Fermented mash would make a fine batter for cornbread. Although most of us have our stills down at the moment, as you said, it's quite easy to ferment maize.

calimero, thank you so much, and welcome! That was touching about her choice for dinner(okay, lunch to everyone else). What a paragon. What a virtue she has been. I am convinced there's a BIG BASH goin' on in the next reality. I think Craig Claiborne and she will be very happy to see each other. I would like to think my mama's mother is there as a guest, as well, for she loved Julia from the start, and saw everything by her, bought me her cookbooks, and said, "Here, read this," when I was 10 or 12 and much more interested in horsetraining than cooking.

OK, here I am turning the purists upside-down. But a Martha White cornbread kit is consistent and delicious. I am always asked to bring 'Southwestern Cornbread' evertime we go somewhere, so here's the departure from the packet: Put some good fat in your skillet, rub it all around. This will use a large skillet. Add an extara egg to what the mix requires. Hand beat them with a fork till broken well. Add a small can of green chopped chiles, 1/2 can of Rotel, and 1 cup of grated cheese to mixture. DO NOT OVERTBEAT CORNBREAD! When it's wet, it's ready. Pull out the pan. Pour the batter in. Close door, don't open it for 25 minutes. Pull it out.. Flip upside down on platter. And try to keep people from burning themselves. Enjoy. You are now a cornbread wizard. Edit to add: I don't mean to make it sound like you do not use the liquid. That can be water, milk, or buttermilk. I've used sour cream in a pinch.

fifi, did she get the oven scorchin' hot? Because my '46 Roper cooks things much better than my new oven--Magic Chef---hey, it was my landlady's choice, not mine. I've already had to recalibrate this bitch three times, and I got it in February.

OK, time for something frothy and frivolous---cooking for my SIL gives me a gigantic headache!

It has peanut butter. And it has jelly. Eureka! PB&J.

chile_peppa, that is a very thoughtful thing to do. I know from going to both tribal and firefighter functions, that it is much appreciated to introduce no alcohol. Unfortunately, alcoholism is a rampant and degrading abcess on the N/A people. I read a couple of books that explained this phenomenon as a genetic pre-disposed weakness toward high percentage alcohol. The N/A people have had a ceremonial fermented drink, and somehow they can resist addiction to it. Both my SO and I are regularly exposed to desperate alcoholics, because of his job, and my involvement tribally and and at the Food Bank--which I've had to suspend recently. It is a sad part of life for a vibrant, inventive, and artistic people to be so shackled to a worthless and demeaning thing. Sorry. I did not mean to preach. But this is close to my heart, primarily for the innocents who are the real victims--their children.

I actually put this together with the stock exhibition at the State Fair, which I reckon is the reason they came up with it. But if you show up with a trailer with 10 steers for the pen exhibition contest, do you get 10? And can your cow substitute a burger and fries for a MOOOLATTE? Sorry, just me being obnoxious. By the way, PETA or no one else has tried to change the name of Dead Indian,Wyoming. Does that mean they care more about what fish are thinking and feeling than live "Indians"?

Queen fifi, do you reckon your auntie dipped the bisquits in a fat because she started on a woodburner? That would certainly explain being worried about a browned but dry bisquit.

They are absorbed back into the body, as the system relies less upon the production of that hormone; a 'finisher' for a milk diet. As the animals graze, voila, production starts up in digestion. At least for cattle.