jodicalhoun

Good ones. I like "shrimp scampi". isn't scampi well...shrimp?

Shellfish of any type. May be from growing up in the "stinking desert" and the seafood was always frozen but, even with moving to the land of Dungeness Crab I really don't like the feel of shrimp. scallops, lobster...Bwa! makes me all crawly. I mean.

Unless you are african, middle eastern, persian, afghani, indian... ← How true. And what a good way to be reminded of food's cultural diversity.

Very rare the non-Southerner who would willingly tuck into a plate of fried okra. Okra has really gotten a nasty rep for being slimey but crisply fried okra is pure heaven. How about corn bread crumbled into a glass of milk? Or green beans with fat back that have cooked all day til they are moosh. O god! now I've done it, but where will I get these things here in the North?

I always hear in my head the Mason Williams song: O them hor doovers, Ain't they neat? Little piece a cheese And a little piece a meat

The Gourmegg- have you ever seen one? It's a looooong icky tube that when you slice it, presents perfect hard boiled egg slices the equivalent of a flat of eggs per one tube. Or... The hand held blender Or..oh,oh,oh no, that was from the 1800s How about... bread machines?

A HALF FULL JAR OF DULCE DE LECHE THAT I SPREAD BETWEEN PECAN SHORTBREAD COOKIES. I FIGURE IN A WEEK OR SO, I'LL SPREAD IT ON A PEANUT BUTTER SANDWICH

Jack Paar, Bea Lillie, Lucius Beebe and Mark Twain.

Okay, I don't admit this to a lot of people but...peanut butter and frosting sandwiches. Nutter Butters are left standing in the shade after this. Try it, but don't tell anyone who told you.

dear og- I live in much the same neighborhood, San Juan Islands, Washington. I picked some miner's lettuce for my lunch salad the other day, the rhubarb is ready, the chard and spinach are crisp and sweet. That seems to be it so far. The fruit trees and berry bushes are full of promising blossoms

I'd like something like a microwave only it would chill a containerl of food instantly from the inside-out. My husband just said, "How about one of those micro-chips from a 12 volt cooler/heater chest? The guts are a piezio-quartz thingie, so spread several out for a flat surface—a 'cold-plate' or even one big quartz thingie and this would take about 15000 volts to start, so you'd need to gang a bunch of small capicitors like for a tv, but the up side is you could power this thing with 9 volt battery trickle charging the capacitors for a smooth discharge—Wait! that's the guts of the Interdimension Distress Shrieker and if you turned it on, you'd be delivered directly to the King of the Potato People! Never mind."

TASTE, pure and simple. My mom gave it to me for Christmas. I love the idea and the look of it, I wish I could want to cook something from it, but it just isn't "there" for me.

Really good discussion question. I think I would qualify as a "junkie". My son has recommended a 12 step program. But, if I have the drags when I first step in the kitchen, I put on a pan of sauteing onions while I set up for production and then when "creative" time comes around, the aroma of sauteed onions has set the juices flowing. But somehow, anticipating my eater's pleasure gives me the boost to keep going. I like to visualize a crowd of happy faces before me while I cook. I'm a private chef so I have a very rare opportunity to have direct and repeated contact with my "audience".

Way long time ago (15 years maybe) my family and I were god-help-us gawkers in Victoria on vacation from Colorado. I have always enjoyed "discovering" obscure eating places that will define my memory of a place. We had wandered (much like this post) around Victoria, some museums, charming shops and decided to roam until we found "the restaurant". I think it was near the waterfront? It was called "The Flying Rhino". Eccentrically decorated with a lovely array of vegetarian food options. The Earth Mother sandwich lingers in the memory cells on my tongue and I will always aspire to living with a bathroom to compare to theirs.. The bathroom walls went up two stories painted a dreamy blue with fluffy clouds and a pink pig was suspended from above. I could have cheerfully moved into that bathroom and called it home. The next time we were on Vancouver Island it was gone. I hope it really existed.

Icebox Cake...you remember, Famous chocolate wafers alternating with slightly oversweet whipped cream in a log sort of shape, refrigerated overnight til the cookies were a bit soggy. I'm a private chef for a family with children who like to "help" in the kitchen. They adore this, they can make it themselves and it is delightfully disgusting. Anything named "icebox" would be terribly retro, don't you think? Though for "out of style" favorites, this is just the beginning for me. For instance, a wedge of iceberg lettuce, a wedge of tomato and a dollop of blue cheese...heaven.