Mabelline

Mt. Lemon, Az. Cherry Creek, South Dakota Grapevine, Texas Hereford, Texas Bison, North Dakota Whitefish, Montana Potato Creek, South Dakota Mineral Wells, Texas

Ajo, Arizona Sugarland, Texas Possum Grape, Arkansas

Allright, youall are teasing us on purpose, and boy howdy, it's working!! Please, please, puh-leeze? (That's about my best miniature person whine)

Pike balls! Favorite Northern Tribal Food!

Oh, no, no. Please do go on, because it is fascinating. Just write what you can think that would help us understand more. Poor Rabbi Ribeye. A whole childhood surrounded by spoiled foods. I bet he had a strange idea of what the rest of us ate like.

A thousand thanks.Claudia Roden and Paula Wolfert are the two people who opened up my eyes to the multiplicities and complexities of your cuisines. What is 'cochinese', though, and on a tribal level, do each of your groups have a name for yourselves that would translate to the people, as nearly every Native Tribal name does?

Yes, please, explain a lot of things we well meaning but ignorant folks do not understand about Jewish mores. But first, can someone enlighten me about Sephardic and Ashkenaze differences. I think enough folks would be grateful.

You do SCREW PETA, I'm down for 4. SCREW ATKINS, down for 2.

fifi, that's simply beautiful. I am real glad you figgered that camera thing out!!

Boy, that's almost too sci-fi, dear child. But it reminds me of the mustang grapes down home. Oak trees just covered with grapes, like kudzu with berries ( thank the gods they don't grow that fast, or we would have to send search and rescue in there.) Would horseradish affect the flavor of the grapes, I wonder?

Bravo! Don't you feel like an alchemist of eating when it works! Pheasants would be good with some dry mustard to punch the sauce up.

Since moving to Montana, I've come to recognize that I can be bought with huckleberries.

Thats definitely got impact. I think I like the fries better than the bread, but elyse is gonna ask you "Where's the pie?" I concur that we oughta find out about using the "A" word. I'd hate to have the t-shirt cops confiscating it or something.

Okay, I'll tell my dumb people trick here, then put it on the other thread later. I was having a barbeque at my shop, and my smoker was built to order in the shop, so this was the first time we were using it. There were maybe 15 of the employees, their wives and kids. So I'd gotten a monster can of black olives, and one of the big ole food service jars of green olives. We were getting the trays of stuff for the kids to stay occupied with. The fire was getting just right, and I had the lid up, fixing to start laying on ribs and steaks and hot dogs and sausages. But I couldn't get the jar of olives to open, so I left to do something else, and left the jar sitting on the ledge. I came back, flipped the jar over to tump it down on the ledge, and about 1 1/2 feet above the ledge, hello, it comes spewing open, and olives and brine went everywhere, but mostly on my perfectly banked down wood fire. One of my guys had opened it for me. Fire set there just kind of bubbling . Green olives everywhere. Trip to town for some chunk charcoal. I seem to remember getting drunk that day.

That is fascinating. And sure enough, the first mention is the one I was trying to think of about the spit pole: "1661: Some are slain, and their flesh forthwith babau'd and eat." I have read one interpretation of that claiming that's supposed to read as a barbe, some obscure pike thing for killing folks. But here's my favorite, maybe the ancestors of eGullet: "1884:At the Brooklyn barbeque, which Governor Cleveland attended, 5000 kegs of beer were dispensed." You go, gov! Thanks EMSG. That was entertaining!

It might be that we are agreeing about the same thing. When Jaymes and I were talking indios and vaqueros, the vaqueros were not cowboys in the sense of a typical American cowboy. The Spaniards made real extensive use of the mission natives, and indios from Mexico to do the herding. The later vaquero evolved with a style still very much alive in Mexico today.I have heard that babracot explanation, as well, and the only reservation (no pun intended) I have with the word itself is that it does not sound like indigenous language. I have heard another explanation saying it was another indigenous word for the spit pole itself. So who knows? But it is indeed certain that it has meant exactly what we are talking about for several hundred years. The Spaniards bringing the word up with them is totally logical.

It's too late to do you any good now, I'm sorry, but being the vinegar freak I am, and factoring the sweetened juice in, I know I would try mixing a good red wine vinegar, and keeping a deep flavor,add blackpeppercorns, and let's see,ginger. Sound okay?It sounds in my mind like it'd work.Then how MGLloyd suggested with the butter after the reduction. Welcome, Omie. I think I've met more new posts today than I ever have. Hope you enjoy eGullet. Edit to add: I'll bet your sprouts would enjoy the jello. There's still one spice missing, and I can't put my finger on it.With my luck I'll turn in and pop up in the wee hours babbling tarragon or something.

Whatever his motivation or reasoning for engaging in this different direction, his execution of his plan smells like success to me. He seems to have a firm grip on the production of his style, whether or not he is in attendance. The Emeril bashers who don't like his show anymore need to keep in mind that his restaurants are doing just fine, and he's certainly turned people loose to execute for him. But there's a definite vibration of forceful and thoughtful planning. Just wait and see. Edit to add:Welcome to eGullet. You sure jumped straight into the deep end of the pool!

I was thinking along the lines of the eGullet cartoon person thing surrounded by breads, potatos, pie, cake, etc , with mouth open and chomping on a slice of bread or pie.... It might be too subtle. nessa, I don't think the point would be lost on anyone, particularly anyone on Atkins.

I was going to go look at my stock of cans and bottles, and surprise, darling SO has wiped me out while I was ill. Oh well, another shopping trip. But I do know I've used the Lee Kum Kee,as well, with good results.fifi, what are those ones they always sold in Krogers with the red and black labels in little bottles. Foodstuffs like lily buds, sichuan peppercorns, preserved black beans, oyster sauce, hoisin,plum sauce, good stuff, and downright cheap. I wish I could get those up here.

I think the decision to go only with Gump's was a carefully thought out decision. Gump's has been in San Francisco since before the Civil War, and where'd you get the idea that the Bay Area is small? I suppose he knows his clientele from fl, and believe me Gump's is no Bloomie. They've made fortunes on Oriental antiques ever since they opened. At the breakdown of the Chinese Empire, Gump's acquired the Lion's Share of the treasures of the Imperial family, and Forbidden City. Do not take my word for it-go to Gump's, Asian Art, and the first item is two antique ancestor scrolls for 3,800. That's not small time store stuff. I'm sure if you enter jade, you will find as expensive and exclusive as you want to get.

Total agreement here. A noble condiment. And shall we say limited to no bad end results? Katie, was it you that had the teen glom onto a bottle of that at the holidays?

I was brought up hearing sody-water from older folks, or soda nowadays. SO is a Montana native, and he says pop, or just coke.His pops calls it soda pop. I still call it sodawater. Oops, forgot to say I don't drink any of it as a rule.

Katie, my stepgrandfather was a German, and do you know, I had never remembered that horseradish in applesauce till I read your post!! Amazing...when I was real little,he and I would eat together in the pantry before we walked to the back pastures to get the cows in the morning, and we would eat some of whatever was there...pie, ice cream, liverwurst, onion slices, that applesauce;WOW, what a flashback!! Johnnycake with horseradish applesauce. He had been a baker in Germany, and I remember big ole slabs of fresh bread spread with sweet butter, pepper, and sliced radishes....Oh thank you!!

I get these tender hands, so the strength ones usually require thought beforehand. It's not arthritis, but something to do with screwed up nerve ends.A Gilhoolie, lordy, I ain't even thought of those in years. That's what my mom used to call the family pack of sprouts...oops...nope, that was hooligans I think I'll check it out.