Mudpuppie

The gravel road on which I grew up was lined with wild plums. They probably weren't all that good, but it sure was exciting to come home with a bag-full. I've also foraged for prickly pear. Don't know why -- again, I think it's the thrill of the hunt. They don't taste all that good, and between the spines and the fire ants, they're just a downright PITA. My one favorable TX foraging experience was blueberries in the piney woods. Don't remember where. They were damn good, though. Also, fishing for crawdads with bologna on a string... but I'm not sure that counts. The crawdads usually let go as soon as they break the surface.

Clean and pare. Steam until just underdone. Marinate in balsamic, EVOO, oregano, S&P, store in a jar in the fridge.

Whoa - does it roll them out for you? My cuisinart doesn't, and rolling's where I run into trouble. If it's mixed right, rolling's the easiest part. There's a big pie crust tip.

Mexican-style rice (though I'm closer, now that memesuze shared a Diana Kennedy recipe with me) -- it's always gummy. Other rice I do pretty well. Enchiladas -- I can never manage to keep the tortillas from dissolving. I've tried frying them. Doesn't work for me. Harumph. Fortunately, my Kitchenaid mixer mastered pie crusts for me. Can't make one without the mixer, though.

This won't help you. My ex-mother-in-law-equivalent made it at our house once. She soaked the matzoh in water, mixed with eggs, and fried in vegetarian schmaltz (on whose non-existence I would have betted heavily). I loved it. To me, it tasted like fried chicken. Like I say, this won't help you.

My very extra special favorite is a breakfast taco from a certain place in Austin. Since I only get those about twice a year now, my second-favorite is garlic-cheese grits. Sautee the garlic until it gets a little toasty and butter gets brown. Stir liberally into grits, along with a couple handsful of sharp cheddar. Top with tabasco. A biscuit or two would be nice on the side.

This vegetarian is positively drooling over the BBQ pics.

I was going to refrain, but now I feel compelled to cite a precedent for BAY-zil: Basal.

In French it does. "Onion" does not have a 'g' in French or in any other language. Nope. "Oignon" does, though, in French as well as in English. Now, mind you, they do have the fourth of July in France. Also no 'g'.

Well, if you really want to make limoncello, you could start by making your own vodka. But first you'd have to plant some potatoes....

I went grocery shopping with my ex-sister-in-law once. She picked up a package of pasta "boaties" for a pasta salad she was going to make. I'd also like to be the first one -- possibly in the history of the world -- to say, in print, that the word "onion" does not contain the letter 'g.'

Sorry -- neither of these answers is going to help you much. The two best I've ever had were 1) a bottle an acquaintance brought back from Sicily, and 2) a bottle I made myself. Making it is really easy, even if you're lazy. It only takes a little time to prep the ingredients. The hardest part is the patience; it takes several weeks to a month for the flavors to really develop. Plus, if you make it, you can control the sweetness. My strongest advice if you make it: Don't use cheap booze.

Not: Monosyllabic restaurant names Upmarket salts Low- anything Restaurant menus that boast 50-word descriptions (with multiple verbs)

Sorry. I have principles. If you want the address of the restaurant, I'd be happy to oblige....

Saw this on a menu at an otherwise trustworty Mexican place last night. (Micheladas were also on the menu.) Chavela preperada: White wine, beer, clamato, and lime juice in a salted mug, with 7 jumbo shrimp on the rim. Help me out here. Does this sound good to anybody? If so, why? No judgment. Simple curiosity. (Yes, I know it should be "preparada," not "preperada.")