Mabelline

Yep, Thomas Jefferson. Then LBJ for Tex, and Jacqueline's table for style and finesse. And if you really disliked someone, reputedly Eleanor Roosevelt or Mamie Eisenhower's dishes offered!

Ah, what a reminisce that theabroma's post made. She described with eloquence the much-loved cartwheel tortillas of Arizona and its border towns. They are big and translucent, and once heated, they are perfect with nothing more than butter or some cheese. I could gnaw on wood -almost- just picturing them! In Arizona, they are quite available at a Basha's or a Fry's, but way better at a small maker. We used to buy those mini-sized tacos she also mentioned down in Nogales when they were three for a peso (.08 at that time). At the same stand we got them they served a plate of roasted doves for $1.50 equivalent. God, we would scarf.

Holy mas harina!! Such a debate! I am in agreement with Jaymes, as a kid -not cabrito-in Arizona. But I spent a lot of time in Puerto Penasco, Nogales, and on the other sites, New Mexico, Albe., and Crystal City and Carrizo Springs, Texas. I ate burros in Arizona, flat corn enchiladas in New Mexico, and breakfast tacos-papas con huevos y chorizos in Texas. I always have preferred corn tortillas, but when the flour ones were noticibly better(as in Tucson),then go for it! Breakfast tacos are probably as fundimental as a Mestizo going out to work in the morning.

How sad and truly ignorant...I am appalled by that; what year did youall say it was? Ms. Theola Borden has my apologies, and kudos for her excellence of handling a dirty, nasty, creepy thing. You go girl!!

Is there anyone familiar with the Native beans of many Az.,N.M., Chihuahua, and Texas beans known as tepary beans? I have had such a craving for them, I could shake like a junkie thinking of a pot of them with some gooood pork!!! I have ordered some seeds from Native Seed Search, but I despair, because I WANT SOME NOW!! Spoiled brat coming out...please tell me someone else has tasted them?

Sam Salmon, do you reckon the Spanish honey was gathered from crocus field bees? That would seem to be the ultimate of gathering. There's a good prairie grass honey up here in Montana. Arizona has very nice dryland plant honeys, as well.

EMSG, I think we mostly just mourn for shows we liked. And, Hell, some of us would bitch if we were hung with a new rope. It's fun...and it does you good to vent. At least that's what the pseudo-psychiatrists would say about the pseudo cooks!

Oh,lordy they are relegating me to two years of History Channel International, or VH1 Classic Rock....hmmmm, that's not a bad thing!

Ah, you two, I LOVE YOU !!! The ways you descibe are entirely mine own...my favorite pressure cooker was a Mirro, and that baby rocked. Idiot EXH got it, which was so STRANGE, seeing as how his trophy WHATEVER did not understand the concept of fire. But, to change the topic, AzRael, you been knowin' me awhile(remember the wolfberries?) and I am gonna tell you that one of the best foods in a pressure cooker are either shanks or cheeks. The change from hard collegen and gelatin are indiscribable. So, you prob'ly cooked them too quickly.

Ah, everyone has that urge to poke, I believe. Those of us who've overcome it,often from sad mistake, know we need to save someone else from themself ! The cattle I have are Angus Beef Cattle, and although they are a slaughter breed, they are being groomed toward a higher calling, you could say. They are meant to become a foundation herd for an agricultural venture for a native American tribe. So, basically, only the culls will have to take the long walk. I am also looking into a crossbreeding program with a couple of bulls from another breed called Belgian Blue.

Ah, Hathor,good luck with your chicken... I've only been able to lurk lately, for we are indeed busy. As you represent the Goddess of Cows, I feel that is very auspicious for me. You might want to try 1/2 in a brine, 1/2 in the aforsaid buttermilk/hot sauce, then bread them the same, and fry like everyone agrees. The main thing to remember, I think, would be how hot and even your heat is, as well as how long your pieces cook. Don't give in to your urge to poke, though; that'll break your seal and let the cooking fat in. Success!! to you!!!

Does no one get the tribal insult that the KOOL-AID commercials are? I can not see those without thinking what are we doing??

I am real upset that the latest KOOL-AID commercials are not any thing but 'afro-americans', like as if white folks don't drink KOOL-AID.

Cooking a pig in the ground has none of the aspects you all are giving it. First, you dig a pit. Next, you line it with good ole river rocks that aren't going to shatter when they are hot. You let all your fire burn down. You take your critter wrapped in either foil or burlap, put it in the pit, and cover the pit back up. Let it go 14 hours. Dig it up.....Eat. Any more questions?

Nope. Had to go find a can. It sounds relatively benign.

suc cin ic ac id noun naturally occuring acid: a colorless odorless acid synthesized or derived from amber and the tissues of plants and animals. It is used in making lacquers, perfumes, and pharmaceuticals. Have you had your succinic acid today?

SO came home and had Campbell's New England Clam Chowder tonight, and so I read the label. Here goes: clam broth, potatoes, clam meat, water, wheat flour, modified food starch, contains less than 2% of the following ingredients:vegetable oil (corn, cottonseed, canola and/or soybean), salt, monosodium glutamate, yeast extract, sodium phosphate,spice extract,flavoring, clam extract powder (clam meat, salt,sugar,soy sauce[soybeans,wheat,salt]),succinic acid. Boy, that's just like mom used to make!

Thanks for that link, fifi, I just ordered their catalogue. Sure, you can eat them...I mean you aren't putting any pesticides on them, are you? The only thing about 'bred for' ornamentals, is that sometimes flavor is sacrificed. Lois, that roasted kale sounds good enough to buy some and try it. Roasted cauliflower worked for me! That kale sounds as good!!

Yeah, I spent all kinds of time trying to think up a way to use the yolk and make it black, but they all sounded yucky, and then bigbear said the black and white pizza, and olives sounded good. I'd thought about caviar, but that could get pretty pricy to stuff an egg full of, considering how many people you have. Eggs are a good buy right now, what with 90 million munchkins getting ready to dye them. For caviar, what about some kind of a take on dominoes, with a white rectangular base, and caviar used as the dots?

Plain ole hard-boiled eggs. Take out the yolk, restuff with a black olive tapenade, then put them back together and place on nests of that black kale.

Lemon ammonia to stop the sting of insects,or poison ivy. Sulpher in a bag or sock to whack against your legs or pantlegs to keep chiggers away. Teabags for sore eyes. Teabags, vinegar, or baking soda in bathwater for sunburn. White vinegar as a toner.1/2 cup of Clorox in tub if you do get chigger-bit. Looks like I spend my time being burnt, bit, or itchy! Oh, yeah... I do

Me: I've got money, and I want more variety. They: WE only make two varieties. Me: Fine, I'll go elsewhere. They: Wait, come to think of it, we can provide 26 more choices. Me: Okay, I'll buy. They: Damn, you're picky.

The only thing I have against that kind of fatuous remark, as well as others of the ilk, is the fact that some poor unsuspecting bride or inexperienced cook reads that book, attempts her crap recipe, and ends up trashing an attempt to graduate to better food preparation or enjoyment. As Katie Loeb has remarked, there's a special place in Hell for people like her

Aw, crap. I guess hot and sour soup, tamales, and green Thai Curry is gonna put me with alien paranoid schizophrenics or something. Edit some c's

Varmint, that's a tough job, but someone's got to do it!