Bicycle Lee

grind that shit up.... fresh ground beef

Frosting Gobs cereal is a great one too... and the Good Morning Burger...does ANYone remember that one? and the one where Homer's golfing with Mr. Burns and Monty yells, "Use an open-faced club...a sand wedge!" and Homer replies, "Hmmmmm...open-faced club sandwich.." or when Homer feels like a failure and he is conscientiously dipping his hand into a bag of flour and Marge says, "Oh, Homer...wouldn't you rather have your sugar bag?" and he says, "I don't deserve sugar." there is actually a shopping mall here with these two related names in the food court: The Happy Sumo and Humphrey Yogurt.... I swear sometimes I live in Springfield, but then I remember that Springfield would be fun....

I've lived in Philadelphia - and I've lived in the south - and I can assure you that no southern person would be caught dead eating Scrapple - it's one of the few dishes that Philadelphia can claim as its own . Robyn OH GAWD, I LOVE SCRAPPLE.... They just started selling it here in Utah a couple of years ago and I eat it on a weekly basis. Hmmmmm.....It's got everything: when fried up it is crispy on the outside with a rich, creamy, meaty inside... whenever I cook it for people I wait until AFTER they are finished to explain what it is made of... lips and assholes...hehehe

I have made a white chocolate bread pudding with rye and sourdough before...it is really damn good.... edit: I like Jinmyo's idea of the sauerkraut and sausage with rye croutons...I'm reminded of wurst-salad....hmmmmm

bread crumbs... take the sourdough and toast it and put in good ole french onion soup with some nice gruyere on top... BREAD PUDDING!

No worries mate...

I personally like taking pictures of food when the food is well-lit by an outside source and the flash is turned off... I find you get a more true representation that way. But I am no photog.

an old friend of mine invited me to a passover meal and I remember eating gefilte fish that was canned. I vaguely remember them being a quenelle shape and kinda like a meaty tuna fish... I wasn't too stoked on it. But hey, it IS carp isn't it?

I have tried one very much like the one you described making, but I added a healthy skosh of brandy...it gave it a richness and fullness that was a nice offset of the potent liver and belly flavor...Just a suggestion... and FYI I got that recipe from a French bistro I worked at-direct from the chef. I would recommend grinding it all together (brandy and all) and letting it "steep" before baking...like marinading, so a couple hours in the fridge should do it. Mine was also wrapped in bacon....but that is rather arbitrary by that point.

Beefamato? I'm intrigued. seriously... I thought I was on Candid Camera when I saw it...I almost fell over in a laugh/dry heave on the supermarket floor...Just go to the juice aisle and find the Clamato...it's beefy counterpart should be right next door.

snacking is at the root of America's weight problems IMO... but you gotta pick the right snacks to attack. If only Americans all snacked uncontrollably on collard greens...maybe then we wouldn't be the spare tire hanging over the belt of the rest of the world... Let's talk about products that are really scary, like Beefamato...it's Clamato with beef stock instead of clam juice....HORRID!

I second the saltinbocca... sage is also good in baking sweeter breads... sage-infused lemonade is cool and crisp on a hot summer day.

I love whoppers...and I even like the heavy-duty mayo that they use on them... it's like the foodservice stuff that comes in a box...hmmm....

Cuban roast pork is communirific!

CHICHARRONES ARE BOMB!!! these being fried pork skins...if you haven't trie them, then you have no room to complain. and I wouldn't say that grits and collards are snacks... but bitter greens are the shiznit: cheap, delicious, AND good for you... grits are good too, you just gotta prepare them right...shit, it's only polenta! Mr. Pibb is NOT cheap Dr. Pepper, it is another brand of Dr. Pepper... and clark bars are just old skool butterfingers...don't hate...

velveeta may NOT be explosive, but it should be exploded.... cheeze style plastic product...

someone told me that hawaiian white honey isn't really "honey"...what is this about? Anyone ever had eucalyptus honey? Very interesting...strong flavor and aftertaste...great by itself, but too flavorful to add to many things...unless the flavor of eucalyptus is acceptable in the medium...

I am curious to hear more of this soup...was it a pureed soup? Chicken based? I need answers here!!!

geography, allergies and monetary problems aside....those who consciously limit their list of possible food choices seem to me to be a new breed of S&Mer....I know a woman who was a vegan and then decided to also cut out gluten...It just seemed like she loved the pain, ya know? That shit is just plumb crazy to me. In the post-Bush-apocalyptic-war zone, what are they going to eat? Are they going to rebuild the soy burger factory out of the rubble? I love food way too much to be my own food gestapo...

I usually stay away from coleslaw type of things unless I make them or I totally trust the establishment. Pickles are a different story...I'll eat a pickle if it looks right... I am a huge fan of tuna salad, chicken salad and the like, but I will never get them from a diner... I only eat those that I have watched being made... It's just a small psychosis of mine...

HMMM... especially when mixed into a batch of mashed potatoes...they give it a nice little bite.

I think you got it right... it would seem that there would only be one layer of tough outer leaves, so I wouldn't worry about peeling away to find something that looks totally different...

make mashed turnips, add egg, form pancakes, fry until crisp. They are crispy and nice on the outside and creamy on the inside...I love this with beef and demi glace

UNI! no way, shape, or form...

Hey...if you guys need a chef/cook I am trying desperately to find somewhere to relocate...I would work relatively cheap and I can start immediately... want a resume? hehe