Mabelline

Cracker is a term relating to the folks who herded cattle through the glades with whips. It has nothing to do with whiskey. It refers to the wildin's that folks took over in their own attempt to become 'settled'.Get it right, damnit. There are numerous breeds of animals, all endangered now that are known as cracker: Cattle, Horses, Goats, and Sheep.

Trust Lady Jaymes about Herdez. They are good basic salsas, taste good, add a genuine touch. Next in order would be Clemente Jacques, La Costena then El Pato. To my tastes, the last two have too much of a cannish aftertaste. But if you are stuck--say up in a elk-hunting camp with no stores, then they would suffice.Herdez Rocks.

"Nanner puddin'", unless there's fresh fruits for a cobbler.Canned peaches will do in this season, or even fried pies.

It must be just me, but picture 1 does not look like even the same dish as picture 2. The second picture looks almost like a Christmas version of rice krispie treats, if made by kids.Sorry. My experience with most Asian is if I attempt something through cookbooks, and we know how whacked those can end up.Now it doesn't look like a broth.Looks like chicken and cauliflower are in it now. When you decide to end the suspense, please list the ingredients, and not something unknown that I'll have to google the rest of the afternoon, por favor.

I love the petals of artichokes more than the hearts. I guess it brings back childhood fun.

Jeez, all I can do is guess about does it have okra, and is that a broth--instead of greasy, it looks clean with no oily appearance?

arbuclo-wow, a person has to look in some odd places for a Montanan! I am loving your thread. I love your beautious photos. I have a question about the kebabs, as well. I noticed they were on some very nice-looking aluminum (?) skewers. Are they sold that way? All we get are bamboo skewers, if they are prepared ahead for take out cooking. They look scrumptious, and I thought to myself that I am sure I would have a considerable bunch of skewers in no time--unless maybe there's something like a deposit. Where are youall from in Montana? We (DH and myself) are in Billings, but he was born in Great Falls. Anyway, excellently interesting thread; I passionately love to learn about other cultures.

Red chili, a beer, and sody crackers or fresh tortillas.

Okay, don't shoot me for this, but I have one of those giant PYREX mixing bowls, which I put in the microwave with saran-covered salted water. Nuke that puppy, 14 minutes in mine, bring it out, CAREFULLY take the wrap back, and use a spider to put the vegetables in. 45 secs. I guarantee blanched,and use your regular ice bath.Works for me.

Butterscotch oats from my gram: old style oats, molasses, and butter. Heavy cream after it all melted into a lava pool.

I am right there with the blue food "mistrusters". It does not appeal to me, except for a black and bleu steak---but then that's not really blue. Purple potatoes don't exactly trip any triggers, either. I want a nice warm looking color, like a toasty Yukon Gold or Blush. I do not even like blue corn products, because that cornmeal was intended and used as a sacred commodity. I feel it's been overused for a chic selling point. But that's a horse of a different color.

Awrighty, you are eating a meal with lots of steps, lots of hours invested, and someone at the table brings up another meal---totally different ingredients, and ZOOM---you're off...already figuring out a list.....sigh

AW,crap.

Okay, I'm gonna try out my impression of a North Dakota person; "You Betcha!"

so, who's on this week?

And as a last shot--- I would not eat any freshwater fish in a raw state--do you value your life? Have you seen those parasites? Are you losin' your mind?

OK. I have sat back and kept my mouth shut for awhile about the muddy catfish remarks, just waiting for Mayhaw Man or Fist Fulla Roux to say something in the defense of catfish. I guess it's not happening, so I will be voluntary whipping boy and let you youall know that's crap. I have run a trotline on the Brazos River, caught 100's of pounds of cats, and by god, that meat is as white and flavorful----NOT MUDDY. It all comes down to how you finish the meat. Hang the cat, skin the cat, part out the cat, put it in SALTY water, and freeze the cat. Done right, I defy you to tell me it tastes muddy.

The only thing I have to contend about the NMSU thread is the bald statement that folks in Arizona don't eat the same green. That's plain BS. Get over it. My parents lived in AZ in the 40's, because of the war. I know for a fact (Having three sons-in-law who are Navaho-Dine- and Apache) that Native American and Latinos have traded culture for centuries. If you all come with me to Tucson or Fort Huachuca or Nogales, I'll show you the same cookin.

I could live at stufy's, I'm pretty sure. Your diet is enviable to me, Andrea.That is definitely in my realm of favorite cuisines.

I'm afraid I'd have said "Why on Earth would you want Cool Whip on a brownie?" before my civil self could stifle the 'other' self (also known as my evil twin). But I guess I do okay. I still get asked to potlucks. And Crow and Cheyenne gatherings--the Plains equivalent of a potlatch.

I am patiently waiting for battle Guinea Hen.

I'm pretty much decided to make a big pan of frito pie, and one of those hollowed-out-loaf-of-bread pressed sandwiches, like you take to a picnic.Meats, cheeses, tapenade, good mustard&mayo. Stick it wrapped in foil on my comal with my big skillet to weight it down overnight. May the best team win!

Yep, a chicken and a cleaver can do more to release frustration than a punching bag (and tastes better, I'm sure).

Even as a Roald Dahl fan, that story would prompt me to get a Sabatier and a cigarette for Myself! Yikes.

There's a term that covers an individual working a long day for food: Draft animals.