Mabelline

Oh my, lemons--fresh, preserved, dried peel...anything lemon. Vinegars of all types. Chiles of all varieties and preparation styles; but especially Herdez green salsa and ROTEL Indian spices of all pursuasions. Greek spices. Chinese. Caribbean. MEXICAN. Soy sauces, ditto. A-1

Yep, at family do's we had a shot dispenser. His name was Uncle Paul.

For drinks, Tom Collins, too. My mama never drank much, but she'd do a Collins. Manhattans,Highballs, cocktails were very namecentric then. Sidecars. Singapore Slings. Grasshoppers. Salty Dogs. Greyhounds. Planter's Punch. And so on...you ought to be able to find something you can do in volume and save the prep time...the 50's were all about modern convenience for everyone!

OMG!! That is just the shrine of meatloaf sandwiches! And here I was about to say: good country bread, mayo with horseradish, sliced onions,and spicy mustard. God eats meatloaf every Tuesday! And meatloaf sandwiches at work the next day.

Al, that certainly looks like success to me...did you enjoy yourself?

I was horrified and aghast in about the fifth grade when I learned that the time-appropriate Latin pronounciation of Julius Caesar was Who leous KAY-sar. That ruined me for the first ten minutes of whatever Roman drama or comedy I viewed right on up till now. It is all relative in a way, for I understand that pockets of people in the Appalachians and Cumberlands to this day use words and pronounciations that are Elizabethan English. And down South, I have personally come across words still in common usage that are extinct in other parts of the country. But it's still just all in good fun. Took me 45 years and college to come to terms with scythe, draft and scilla.Scythians. Nagitoches. Waxahachie .America. Wonderful.

That is true farm tragedy. Spend years on something and see it go up to a force totally out of your control. I am sorry for youall, Roux.

As to johnboy and your question about Herdez in jars or cans, I always have bought the cans because they are perfect for one recipe worth of flavor, and some on the side. I am an addict of their green sauces. It is a kickbutt base for green pork. Camdon; you ought to try their green sauces too! No tomatoes, tomatillos, but they aren't mutual with allergies, are they?

Man, youall are making Passover candy sound like a penance. Or maybe a self-imolation?

I don't think it's so much makin' fun of pronounciations, per se, because a whole lot of us here have parents or grandparents who could not pronounce American English well...I'm thinkin' it's mostly getting to vent about the better-bred-than-thou who actually can't even read well. It's not mean, really. I could tell you about my uncle who could not read real well and came up to the YIELD signs on onramps, and would roll the window down and holler at the cars he was comin' up on.

Maybe they wanted it with a side of purgatory!

Would I be cheating if I said my favorite breakfast food is breakfast? I'm really not being a smartass, I am a farmkid, and breakfast was something special. So I love it all, but I guess real waffles, real butter, and syrup on the side.

Yep, if me or tryska hear of asafoetida in a dessert, that will be too far!! Ah, Queen fifi, you restore me when I have my doubts! Fake cajun!! Give up with stuff even a self-respectin' cajun wouldn't combine-and that's saying a mouthful of gumbo!

I'm so backward, I never quit using lard. There are some things that it cannot be replaced in, no matter what. Chipotles are definitely running their last race.Try any of the other peppers, do, and chipotles go the way of the jalapeno. And thai birds, man, there are 50 other thai chiles, with more density of flavor, as well as heat. Give the cattle producers the benefit of the doubt about the cattle raising. We are not the ones who would knowingly endanger youall. My one fond memory of food presentation which I'd like to see return: The Flaming Shashlik, or Sheeskabab. I loved those! Good souvlaki. Good pitas in a store. Shad roe available in Montana. Mostly, good ole eating that made you happy,not snappy.

tryska, dear child, you have hit upon a definitive IQ test for suitors!

With regards to froufrou and fifi, smashed potatoes with horseradish mixed are SOOO good it's almost criminal. Knorr's gravy is good stuff. I want meatloaf so badly now, that I'm glad it's not a med day! Meatloaf for supper happy dance!!!

Sometimes asparagus that looks perfectly beautiful turns out to be a real soddy mess once cooked. I'm sure it has something to do with the transit or storage, but I always break a stalk at the store to ensure it has not wooded-up or turned mooshy. And if there were the presence of sulphur in the asparagus, that might explain blackening in cast iron. Try it again and let us know...I'm intrigued now.

70 % of the cattle raised for consumption in this state are indeed Angus. They are hardy, thrifty, and dress out impeccibly. I am in total agreement with Varmint--there's a Hardee's about 6 blocks from me, and their '6 dollar burger for 3.95' is damn good. Angus is almost as misused as "Thoroughbred". Quality costs, yet the benefit is worth it. Certified is a good bellwether to go by. If that label is misused it is a definitely punishable offense.

Susan, that is just beautious! That capon was so fine, I compliment you!! It looked so heavy that the spit was groaning. Congratulations on your new loved one, and keep on cookin'!

Herdez. Nuff said.

I am not talking about his morals. I AM TALKING about his cooking. He is mundane to say the least. Half his recipes are junk. And FRUGAL, my butt!! But that is my opinion, and he never made any money out of me. My comment about kids is that, if he awakened their interest in cooking, that hopefully they graduated to real and genuine food-from real and genuine experts.

If it is indeed unstoppable that these treasures were to go, one only hopes that there's someone who will do something towards slips for grafts in order that true, old varieties do not go extinct because of the short-sighted policies. This makes me think of the crisis of the great Russian seedbank at the Vavilov Institute.

fifi, I'm sorry...he's sorry. If he attracted youngen's, there you go.

Columbus brought chickens on his second voyage, circa 1493. But there is a dispute that jungle fowl were not already on the Western coasts of Mesoamerica. The Indigenous population raised turkeys quite successfully. There are the bones of birds at Chaco Canyon that predate and indicate domestic or at least mass- slaughter. As far as olives, what took you all so long. Either Jaymes or Theobroma remarked on the EXTENSIVE olive groves in Mexica...

Why can you not appeal to your precious monarchy to stop this? I am beginning to understand.