Dignan

I searched, I swear, but I didn't see it here in the forums. Even as I post it, I feel silly. It's esssssspresso, correct? I run into exxxxxpresso every day, and I need to be reassured. Chime in, please.

So, you can visit in the winter, but it sure sounds like a chore. Then again, with a compensating effort, it also sounds like it can be an experience worth the effort. It also sounds like it will be gorgeous in a few weeks when you are having your java. Enjoy!

I'm leaning towards roasting them, in order to get some honest beet flavor. Any other beet roasting strategies and serving ideas? Can you eat them as a side like roasted potatoes?

I don't like beets. Never have. But what I have had, and it has been many years since I tried one, were canned beets (which I seem to remember actually came a jar rather than a metal can) which I never liked. It was the one item I remember tasting and then refusing to eat another bite of as a child. And this from a guy whose older brother used to sneak brussels sprouts to him under the kitchen table in order to clear his plate. The dog wouldn't eat them, but I loved 'em. But I know lots of you love 'em those beets. So help me out. In the spirit of what amounts to adventure on my part, I've just bought not quite 2 pounds of beets with tops. What, in your opinion, should I do with them in order to enjoy them? Simple or complicated, I don't care. I can obtain most any side ingrediants of reason for a person in a metropolitan US city. And the tops can be included or addressed as a dish aside from the beet root if you wish. I enjoy this board and appreciate any ideas. Thx.

Ummmm....thanks. I'm losing it. I edited my post to what I knew was right in the first place. I'm losing it faster than I thought. Naw, it's just that I'm just one of those annoying guys who go around quoting movies to people rather than saying anything of substance, so it caught my eye....

Wasn't the exploding diner in Monty Python's "The Meaning of Life", MM?

It defies explanation, but many Hawaiians LOVE Spam. Here's a short essay on Spam by Cecil Adams of The Straight Dope: A Short Essay on Spam by Cecil Adams of The Straight Dope. Actually, I guess it's a couplet of sorts. It addresses the composition of spam, and speculates on the reason the indigenous folks of the South Pacific are fond of the stuff.

Cue Tony Soprano: "Take that hat off. They took out the bleachers and stopped serving hotdogs a year ago."

I'm not sure where the whole hepatitus thing is coming from .... I'd be more worried about ecoli and botulism than anything else, because of the storage factor once the nuts have been boiled.

I can't stop myself! Lulu had a turkey, Lulu had a duck, Lulu put them in the tub just to see if they would... Hot nuts! Hot nuts! Get 'em from the peanut man!

I am not trying to use this site for free advertising. I was only making fellow peanut buyers aware of my site and thought it would be a good jesture to offer a special here. Before you post any remarks, you may want to double check your info. The site was going through an update on shipping prices to reflect the ups change and the most any shipping is for the United States is $10 and yes that does include orders for the fresh jumbo boiled peanuts which must be shipped 2-3 day select to maintain freshness. How much do you pay for that ziploc bag or 12oz cup of boiled peanuts at a roadside stand? How many of these do you think they can get out of a 5# bag? How much is quality worth to you? HMMMM just wondering. Of course you are trying to use the site for free advertising. Your posts are replete with the effort. Your "fellow peanut buyers" are well aware of how to get boiled peanuts. It's the others you're after. And, if I'm reading this right, $7+ a lb seems to me like too much, absent a peanut famine, for boiled peanuts, and then on top add shipping. I can't say exactly what I paid for my last bag of peanuts from a roadside stand, but it sure as hell wasn't $7+ and $10 shipping for a lb of 3 day old peanuts. It was maybe $5 for a 1/2lb of, and please pardon me, hot wet fresh nuts.

But he also made several whole series out of cuisine from other cultures, back when, and folks are citing them as competion, and god bless them, Jacques and Julia were his only competition and were doing mainly french and 'continental' cuisine. Back then, it was all PBS, no Food Network, so on a saturday AM, you might be able to watch "great chefs," "the frug", "Julia," and "Jack," but I don't think all four in the same era. But even so, he was the one, before Chan and Ming and Mario, who was saying there is some culinary value to items from other cuisines that Julia might not be talking about, and the great chefs of Geneva aren't using in their dishes. And it wasn't just the eastern things, it was items like pierogi and chorizo that simply were not known or appreciated at the time across the US to ordinary folks who would not of heard of them otherwise and might have gone blissfully through their lives without that knowledge.

I have to agree with this sentiment. We aren't talking about a buffet line where unknowns didn't eat a dish amongst others -- she brought these items as a celebration of an important personal milestone, to be shared with friends or at least "social ..." I can't come up with a term. They may not be exactly "friends," especially the guy who appears to be simply an ass, but they are people she or her fella would see on a day to day basis and want to continue to be "friendly" with and certainly not antagonistic. I myself might ask for an explanation about an item I was unfamiliar with, but I would not refuse to at least sample an item someone offered me in good faith in this context, no matter what it was. Other than by virtue of a religious dietary code, there's no reason not to just pretend to eat and enjoy an item no matter how vile you find it, and I think even a citable code still requires that you explain and apologize for not indulging. In that situation, you aren't making apologies for your religion or code, you are simply showing that the refusal has nothing to do with the food or the host. We're talking sugar, chocolate, and, yes, cheese of a sort. The folks described in the original post were simply being rude.

You've clearly got some knowledge about the laws that I don't have, and some emphatic opinions on them as well. Mind you, that's not a challenge to either your knowledge or opinions -- my limited knowledge was admitted earlier in the thread and I'm just looking to learn. Perhaps you could expand on your perception of them a bit more? You call the reforms in 1993 "phenomenal," which seems to be inevitable based on a change of a law enacted 50 years earlier in pre-war 1942 .

I enjoyed the man's shows, and used to fight with my roommates in college over "nfl this week" that came on at the same time on wednesday mornings. I know no more about the accusations than the rest of us do -- they can be made with no collaboration and be very damaging -- but I'm sure sorry that he had to go down that way true or no. There was an episode where he was grinding up some ice in a blender for some reason, and before he turned it on he said "Get the cat out of the room!" Meaning the noise would startle the cat if you had one in the kitchen. It led to a tradition amoungst my roommates and myself in college, so that when we were firing up the blender for some frozen margs, we'd first shout, "Get the cat out of the room!"

Trade barriers and subsidies are a prickly topic, but I think that the rice industry in Japan is a good example of why the policies are acceptable in certain instances. I can't speak to the actual policies in Japan at this time because I don't know enough about them, but I understand the kernel in the idea. Japan is an island nation, where ariable land is at a premium. The government would do its folks a disservice if it did not encourage, despite free market pressure, the continued vitality of its indigenous agriculture. That's not to grant without cause income to farmers and landowners, it's to make sure the nation can grow its own food if other outlets become limited or unavailable. US sugar subsidies, on the other hand, I think are more difficult to justify from the get go -- I'm not sure they protect anything other than jobs and investments. Not that those things aren't important, I guess what I'm thinking is that there are pure subsidies/protections, and then those we do for other reasons?

Is the rice situation in Japan still one of price subsidies and import barriers? I would assume that it is. Rice is a strategic product for Japan and unfortunately that likely overrides any taste concerns that might arise on a ministerial level, and if substitutes are available such as pasta and wheat products I would expect the situation to continue for you.

I think you would have satisfied the points many folks are making because you have had the items about which you are posting. The gentleman causing these responses isn't talking about what they taste like, he's posting on the internet that these items are mysterious, even though the same internet would have solved all the mysteries he raised to begin with.... Do buffalos have wings? That's infantile comedy, something for 3 year olds. Hey, what's the deal with the airlines...? And hey, used car dealers, what's the deal with them...? So please, Post It!

I suspect the original article's reference to The Shawshank Redemption actually should be to The Green Mile, the first being set in Maine/New England and the latter som'ers in the Deep South where we'd be more likely to see grits as a plot element (and corn bread, too). Of course, both are Steven King prison movies....

Any opinions on whether Becco would be a good place for a single diner to have lunch or dinner? Is there a bar area where one may eat?

I've lived, in turn, in FL ... AL ... GA ... FL ... TX .... It's always been "coke."

You're more likely to find them in the fall, which coincides with the peanut harvest that provides the preferable green peanut. You can find them at other times, but that is the best time.... And it's even better if you are on your way to a UG or GT football game . . . .

I appreciate the hearty discussion. It all sounds tasty, and it is now clear to me that Rebus doesn't eat enough bacon.

Negatory.

I skip breakfast most of the time, so if I'm eating it I know what I want: 2 eggs over medium - they have to be medium so that the yolks run when I break them into the grits and mix them up, but I don't want to be making egg and grits soup. Spicy patty sausages. The aforementioned grits - they're not very good most places, too processed and already soupy, which can be a problem when mixing your grits and eggs as I pointed out above. Salt and pepper liberally. A biscuit -- As long as it is fair-sized I only need one, 'cause it's for sopping up whatever portion of my grits and eggs mixture which can't be brought to mouth by way of fork. I don't put butter or preserves on it, so it's even better if it's got good amounts of lard in the recipe. (Sausages can also be dipped into the grits and eggs for an added treat). That's my breakfast, with one exception. A local eatery has a pretty good weekend menu that features venison patty sausages. So once in a while I'll get those with couple of fried eggs and a couple of their okay biscuits. Here's what to do. Halve a biscuit, put on a sausage patty, then one of the eggs (can be a surprisingly tricky manuever to complete properly without getting egg everwhere), and mash the top back on your biscuit (because now is the time to get egg everwhere). Ignore the hash brown potatoes. Eat your venison sausage and egg biscuit sandwhich. Repeat.