Mabelline

The fries at McD's are not what they had formally been, when McD conquered the world one burger at a time. But Hell, if you eat deep-fried anything, you are not talking healthy anyway. These unending law suits make me disgusted. What if that same woman uses a non-dairy creamer many times a day? That's just as injurious...if not more so.

Fist, what part did they change? I just googled it and found huntin' the possums and the coon, but wasn't there a line about cotton and slaves, or somesuch?

As well as the fact we are tired of seeing that ditz run into the window.

How about when you fry eggs in bacon grease, and spoon some on the eggs? The top is full of the crunchy transparent bubbles...look out!

Scalloped potatoes the way my mom made them. She sliced her potatoes and they went in the casserole raw.Then evaporated milk,sliced mushrooms, and shredded rat cheese. Before it was done, she topped it with buttered breadcrumbs. It was all browned way too much, and we absolutely went wild for it. I cannot duplicate it--sniff.

agbaber, hi. How many of these do you have to make in a day? Because this is a safety issue, and you need to talk to whoever orders your kitchen sundries, and tell them the problem. If they won't get you the appropriate pan, buy one and keep it in your locker. I know, I'm a rockhead, but employee safety has always been a concern.

No. I did not attempt cooking with magnesium, but while welding I crossed it's path--and it whupped my ass. It's kind of like the poisoning you get from working with galvinized steel--a necessary evil. I still want to reiterate that the fat from the wok was far more painful; that took my breath away.

As a certified welder for 22 years, allow me to recommend Bag Balm. You can buy it anywhere, and if you have a really nasty burn, it will heal it in a very short time. Now, having said that, I was chicken-frying some steaks in a wok one night, zoned out, and splashed the hot oil on the arch of my foot. YEOUCH!!!! Still have that "Medal of Honor" on the top of my right foot. And I have been burned by magnesium--which does not go out---but that HURT!

Can we bring up sandra lee and her constant inventions? I have posted many times about evoo and rachel, as well as the idiot carrying 14 things in her arms. That makes me grit my teeth...

It may not be strictly food inclusive, but I LOVED Vatel. The man had a relationship with food that was so personal, so erotic, that when he strangled his bird, I cried. I love that movie--it seems so realistic to Louis IX indulgence. But then I adore Madame Pompadour by Jessica Mitford.

Whenever I got fish tacos, there were the available 'add-ons' right there to request. But at the small stalls, it was basically fish,corn tortilla, and crema, and maybe cabbage shreads. If you wanted a hot sauce there was typically a bottle of Cholula or the equivalent. No tomatoes, no avocadoes, no extra stuff. American surfers and ex-pats in Mexico have changed the complexion of the Mexican experience; not bad, but not the former authentic experience.

That is the basic difference between a Latin based language---and everything else. I have worked on Native American cross referencing, and it is very aggravating, to say the least. But that doesn't mean that folks can't laugh at the faux pas: Once I asked for a bison shoulder, when I wanted a cold drink, but we all laughed. No Damage. As long as you laugh, you are progressing...

Just remember that the original fish tacos were no more than subsistence food at the waterside. The best tasting ones are the traditional and relatively plain. Any seaside village has fish tacos, and has had them for hundreds of years. The modern version is not necessarily the best for flavor. As far as rolling dry masa, be aggressive and roll that puppy out in a couple of moves. Heat up, flip, heat up again and insert the goodies...ENJOY Most of all, have a good time!!!

You go, Chris! I am rooting for you and la famille Cognac!!!

I wondered about the Tex-Mex implication about stacked enchiladas. Lived on them for breakfast whenever we were in New Mexico, even when I was breezin' or workin' racehorses. They were very good at Ruidoso Downs little cafe. Very good in Las Cruces as well. As far as quesadillas, don't you reckon that they're indigenous to anyplace there was tortillas and cheese?

My almost favorite was going into a decidedly redneck place in Atlanta, and a sign in the restroom cautioning me to "Not flush tarpons in the toilet."

I too hate to be cautioned that a dish is HOT and then find it pallid, at best. Some of us do quite well with heat, thank you, but it's usually more about flavor.

If you have no appetite, chiles can help. Even Ramen noodles with some red or green chile paste will kick your system into comeback mode. I always come back around by craving good broths, then fish. Progress to a good grilled steak, and you are on your way. Just remember that your mind is your greatest appetite regulator.

If it wasn't for the money, we'd all stay home!

RECK.

What's up with the QVC luncheon? Does that imply he snuck out of Roccos with 2 tons of momma's meatballs and all the booze, then partied hearty with the folks selling his 'Rocco Junk'. Geez, we did that stuff in college with the dorm kitchen food. The thing really bugging me is that his FNW bio says he has a BA in business. I suppose he could've been sleeping through all his classes.

Cloves. Just enough to make folks wonder what that 'little bite' is.

You stay-uppa too late! You squeeza too many jugs! You looka like Hell!

Smarty may have lost, but he's still brought in over 7 Million. So he's about 6 Million ahead of his next competitor. You will still see more of him...he was just off the pace yesterday. It happens. That's why risky ventures are called horse races.

Nothing can beat the mater sammich still warm from the garden,eaten over the sink with mayo, salt and pepper. You have to taste that goodness once. No stuff in the way of that warm, sunny tomato flavor. It is something you can curl up with and remember in the middle of a winter icestorm.