Mudpuppie

I like them, but have to be in the mood for them. I've heard people describe them as tasting carroty; I don't get this. Maybe carrots dredged in baking spices, but not carrots. In December, I had a sample of parsnip and pear soup from Central Market in Austin. It was one of the best things that I've ever put in my gob. Unfortunately, all I had was a measly sample -- they kept selling out. I also like them roasted with other root vegetables -- potatoes, sweet potatoes, turnips, rutabegas, leeks, onions, carrots, garlic cloves. Dice; toss in EVOO, salt, pepper, thyme, and paprika; roast until they're all tender.

Maybe this has already been mentioned.... I can't be bothered to read back that far. Remember the Guatemalan insanity peppers? So hot, they made Homer hallucinate a talking coyote with the voice of Johnny Cash.

Seems the party has moved next door. As I mentioned there, I make refrigerator magnets out of them.

Yes, unfortunately. A coworker of mine makes enchiladas this way (with canned sauce). Nothing like gummy flour in canned red sauce.

Nope -- this one. Two #1s with cheese, please.

http://translate.google.com/translate?hl=e...DUTF-8%26sa%3DG Thanks, that helped.

I can't answer this, but I can attest that there is a difference. I can only find breakfast burritos out here in CA (and then rarely), and I sorely, sorely miss Texas breakfast tacos. Don't know how they're different -- they just are. Oh, and Porfirio's Porfirio's Porfirio's Porfirio's Porfirio's Porfirio's Porfirio's Porfirio's Porfirio's Porfirio's Porfirio's Porfirio's Porfirio's Porfirio's.

I'm so relieved. That pantry full of Duncan Hines yellow cake mix would be useless if her show were canceled.

Okay, vegetarian speaking up here. First off, let it be known that I don't preach to anyone about what they should or shouldn't eat. I have strong opinions on factory farming (especially of eggs), which I share with people in an attempt to educate, not browbeat them. That said, in the end, I think all these choices are about taking responsibility for your place in the world, and developing a conscience that you can live with. Some people (me) have a conscience that's naturally guiltier than other people's consciences. I envy those other people. I make my choices based on what effect I'm comfortable having on the world. This means that I don't buy or eat meat -- and I feel like that's a contribution that I need to make. Someone else might choose to eat red meat at every meal, but eschew the purchase of plastics. Hey -- I'm okay with that. I think we all need to consider the contributions we can make, and we should likewise consider which harms we personally want to avoid causing. What comes out of that consideration will (and should) be different for everyone. There's far too much to worry about and no one person can do it all. So, picking and choosing is, I think, necessary. My only problem is with people who don't give these things ANY thought at all, but consume and consume and consume (whether corporally or economically) without even recognizing that there's a greater world out there than Self. And, I have a pair of leather shoes. Does this make me feel guilty? Yes. But I can justify it in a way that makes it okay, for me. I've had them for ten years. It was one cow that made my shoes. That is something I can live with. Ten years worth of burger consumption would not be. Most of us have a conscience, and most of us should listen to it. No two are alike. I don't want to be held to the standards of anyone else's conscience, and I'm sure no one else wants to be held to mine.

Giblet = edible fowl viscera = major organs = liver.

Just to give credence to all the good-cooking-makes-good-relationships theories.... My EX first cooked me a stir-fry. It contained curry powder, oregano, Bragg's liquid aminos, and tomato paste. Ahem.

I never got into mine because it's soooo hard to clean. I'd rather clean the blender any day. Maybe I need to go for a different brand....

Forgot to mention that my dad makes his own chipotles. (Well, he makes them inasmuch as a person who can't pronounce "chipotle" can make them.) They're awesome. You omnivores will blanch, but I add them to anything that cries out for bacon. They give a very definite bacony quality, without being too spicy. I even fooled my mother, the pork fiend, with some chipotle-tinged collard greens.

Aren't many modern opportunities to practice alchemy.

Fifi, fellow Texan, we were on the same page. I have a few that I've collected along the gulf coast, and I couldn't imagine how they could possibly be used in a salad. But then I remembered seeing some at Whole Foods recently. They look very much like the second picture you linked to. In fact -- here's a link -- it seems they're the same thing.

Agreed. I thought I'd never get over Central Market ( ) until I met Berkeley Bowl ( ). 20 different kinds of radishes!! BB doesn't replace CM, but it's certainly a suitable West Coast substitute. As for chilis, I love pasillas but have a hard time finding them. (Had an even worse time growing them.) Would love to be able to replicate Curra's pasilla enchilada sauce.... *hint*

Found the following quote from this website. Don't know if the attribution applies to the Pizza Hut factoid, or just the nutritional info. Honestly, I don't know how anyone could know for sure, unless there's a kale producers'/marketers' association.

1. Clean kale and cut into strips (remove tough stems) 2. Rehydrate a handful of raisins in ~1/2 cup of hot water. 3. Saute sliced garlic in olive oil, along with a pinch of red pepper flakes. 4. Add kale, saute until wilted. 5. Add raisin water, cover, and simmer until kale is tender. May need to add more water at some point, but don't add too much. 6. When kale is finished, add the raisins. 7. Top with toasted pecans (or walnuts or pine nuts) and crumbled feta. 8. Yum.

Al the Wop's is in Locke, the only surviving rural chinatown in the US. China Camp is a state park in Marin County. Sorry. I think there's an Applebee's in Stockton.

For what it's worth, Peeps make excellent refrigerator magnets. After extensive experimentation, I found that two-part epoxy will cement a magnetic strip onto the back of a Peep. (Don't even think about trying Elmer's or superglue. Two-part epoxy is the only way to go.) They last forever. I've posted them all over the office, and now people think I have a Peep fetish. Mostly, I like gluing stuff.

Ugh. I tried this once with bell peppers. It took me months to get the pot clean. Couldn't boil water without getting wax on the surface. I don't recommend it. (Or at least would recommend using a pot you don't care about.)

This isn't exactly food-related, but I just want to let everyone know that the aquarium has awesome webcams. I keep the Monterey Bay webcam on my desktop at work. It helps me get through the day(s). On a food note, I'll be down there at the end of March. Any additional food tips (veg) are more than welcome....

...which makes the companies happy, which makes their lobbyists happy, which makes candidates' campaign coffers really, really happy, which is why "limiting competition" isn't always seen as a threat to a free market economy....

"Beware of paper cuts!" is a quote from one of the Quiznos ads in question. An "earworm" is a song/phrase/word/collection of syllables that crawls into your brain (via your ear) and gets stuck in your head. "I have an earworm." = "I have a song stuck in my head." "You just earwormed me with 'Surfin' Bird'!" = "You just got that 'Surfin' Bird' stuck in my head!" "Egyptian Navigators" are new to me. My guess is that they are slang for: A.) French Ticklers; B.) Israeli couscous; C.) Spanish flies; or D.) Jamaican bobsledders. Egyptian Navigators: One of the many fictional E--- N--- people who like Emerald Nuts. There's also an Encouraging Norwegian. I forget the others. Here's a link to one of the ads.

My grandmother has CHF also. (Sorry, no advice on the problem at hand.) Congestive heart failure is the heart's inability to pump fluids away from the vital organs. Diuretics are regularly prescribed to help solve the problem -- i.e., ridding the body of fluids that the heart isn't able to handle. Therefore, excess consumption of liquids only exacerbates the problem.