Mabelline

But not (hopefully) in a well-done steak--which oughta be a hanging offense.

But surely that's got to be better than if they had named him Puny, Flabby, or Scrawny??

Welcome, and jump in the fire! I'm with you, good bread's good bread, no matter who or where. And I am not so touchy, but sometimes I feel like I'm apologizing for a whole pack of people who don't need it! And, no German bread eaters have even bothered to answer! SG-Paul made wonderful ryes and black breads...as a kid I thought you had to have black bread with chicken soup...ah well. Just a memory.

Fake Taco Kits. The Hamburger Helper of fake tejano. Gack!! Edeit to say I can spell when required... Edit to say I can also spell edit when required!

I'm really on the fence about this, for the simple reason that beside Poilane loaves shipped to me, and many artisanal breads from very fervent bakers right here, I am limited in my perspective. But one thing I do want to say; my afformentioned step-grandpa, who had been a master baker in Dusseldorf before WW1, made the most incredible breads I've ever tasted...and I've yet to hear from anyone with a German upbringing sticking up for their bread!

I'm with the "best food exactly the same for eternity" crowd. Monotony IS Hell. Companions at dinner from Hell: Jessie Helms, Joe McCarthy, Jerry Fallwell, Oral Roberts...I attempt repeatedly to cut my veins with a butterknife. Music: Iron Maiden or Megadeth so loud your teeth rattle.

Yep, that's a Bob White quail. Real cute little guys that love wheat and sorghum fields. The babies are the cutest little critters, following their mama in a little line.

Wow, I love that link! Now I want some oldtimey cans and bottles. Looking at those baking powder lots, she may also have meant Bob White Baking Powder. Oldtimey folks usually thought of Bobwhite as one word.

Although the amounts seem excessive, I've a very old frybread recipe where 10 cups of flour require 5 Tablespoons of baking powder. In adjusting for quantity, the note says two cups of flour to one Tablespoon of baking powder. And it is a very good desert native recipe from the Tahono O'odam (Papago). They are among the best I've ever tasted.

NolaFoodie, I think you nailed it! I went Yahooing and Googling for old Baking Powder names, but it was some real screwed up stuff. Baker's, of course! And a person would use an abbreviation of a long, but everyday name. Sure enough, Sherlock! But seeing as there is already soda in the recipes, it might be Baker's Baking Powder.

Laurie B, welcome, and I'm with you about tips on credit cards. We always try to make sure we're packing something close to appropriate change, and I always stash a couple of tens and fivers so that we are usually able to pay the tab and give a tip in one swipe. Makes it easier on everyone. My sister worked for a very high quality Greek restaurant where the credit card tips were paid out every two weeks. That always seemed like an interest-free loan.

Wow,lorea, that sounds good! Especially if you've got some fresh baked potato bread!

I well remember the 'pot fires', usually in the fall, when it was cool and we did other tasks like butchering, canning and packing. I think it was an accepted way to get a fire high enough for cleaning without burning your house down, don't you?

If you are sensitive, I'd suggest a processor or one of those smaller grinder things. I use a hand grater, but then I'm crazy!

Yep, sometimes folks get it right, Huh. I forgot that the drink is included, too. Don't get me started on the Q. Or the Chicken-fried Steaks...lawdy,lawdy.

One of my favorite meals in the whole world is from Wanda's, in Weatherford, Texas. It consists of fried chicken livers, white gravy on the side, a side of lemon slices, collards with bacon, mac/cheese,mashed, and bisquits. All that for 4.95 . Be Still My Heart!!

foodobsessed, I know where you're comin' from! I am a sour,salty,bitter type, and I cannot abide by sugar or chocolate,unless in a mole. I was trying to think up my personal nemesis, and it has to be candy making. I do 'praleens' every Christmas, but I'd much rather be doing spicy pecans (OH, wait, I do those, too). Anyway, candy and all it's traditions don't do anything for me.

Dear sir, you don't have any notion of how you strike a chord with those of us who love a country bringin' up, and the things that hit us in particular. The South is so different, and the folks are just folks. You and your family are so fortunate, I tell you! This is a beautiful piece of work, and it swells my heart with pride in the South. Louisiana is one of those unique spots on Earth where everyone who goes there wants to be from there. CHEERS...

FG I am in total agreement about the general quality of rural bread,wine,restaurant fare, etc., but to me in this day and time a blanket statement that we are always behind the French, and the English are fit to judge us chaps my ass. Get over it.

While all that may be true, I can guarantee you that their kids are not hidebound in tradition. As I said, the Internet has vastly opened up the world (I still believe that the Wall fell down because the youngsters were able to see MTV), but as far as fishing and processing product goes, what the hey!, do you think sushi in a remote location will be worse, and that we'd not notice? Give me a break...you are talking to a person who's probably caught more fish than you'll ever hope to see in your lifetime, and used them as the food they are. The average rural folks don't eat sushi, given, but that's not to say they wouldn't try it. I just detest a hasty generalisation--sp--for driving home a point.

I stated and I stand by my claim of our wheat flours being among the finest in the world. There is in particular one mill in North Dakota whose output is exclusively European. But beyond that, don't lecture about soft or hard flour like we just woke up yesterday and started producing these ag products. And you know what---this is real ridiculous to be fighting over the bread from ONE city in France as opposed to all the bread in the U.S. The critics of our products have probably not been across the U.S., yet are comfortable branding us as second-class to the French. That gags me.

Way back in the beginning of this thread, at the beginning of Restaurant, I bemoaned the fact that a talented and personable chef had sold himself out. I liked him,and thought his food adequate and fresh by what I saw on FTV. But when I saw what he was becoming, I had a big ole fight with a bunch of folks who thought sellin' your soul was o.k. It isn't, and what slides over the snake's back comes back around the belly.

Beware, Bombdog, Beware...the other white meat is clearly snake...and a lot of folks like those varmints. woodburner, that's some GOOOOOD-LOOOOKING ribs-to-be going on.!!!

Say what you will, I stand with FG. I think there are breads in California as fine as any in France. So hang me. WTF. I use bread as a transport for other foods...so do I get excommunicated from the bread society, or what?? Do I just have to eat tortillas now, what gives? Who the Hell are all you folks, deciding what tastes good?

Katie, when you have a large processing plant, not just a producer, there are 100 thousand chickens being 'processed' in a day. In probably two or three days they will have a truckload or two of 'parts'.