NulloModo

Wow, OK, I swore to myself I was going to stop posting in this thread to challenge others dislikes (after all, I have my own), but don't like wings? This is utmost heresey to me ;) I mean, what isn't there to like? Deep fried chicken? Hot sauce? Blue cheese dressing? Celery stick? Those might as well be the four major food groups to me. Hehe, OK, OK, I will admit, lots of places do wings badly (nothing worse than soggy wings, or the hottest wings on the menu beind medium-mild at best), but still... hate wings? wow... just can't wrap my mind around that one ;). I do agree with you about imitation crab meat however, blech. Especially with the prices sushi-joints charge. I mean, if the all you can eat chinese buffet can offer snow crab legs, the hibachi can put some real crab meat in those there rolls...

Next time you invite her to a dinner party don't cook anything special for her, she either eats what everyone else does, or she goes hungry, well either that or she stops coming to your dinner parties, which would be less of a hassle.... picky eater friends are best hung out with in non-dinner party scenarios anyway. I was never a super-picky eater, but when I was a kid I disliked okra, turnips, carrots, potatos, seafood other than shrimp and lobster, and beef stew. Thankfully, my parents were adamant that I at least taste some of everything they cooked, and over time I grew to like all of those dishes. Obviously, you aren't her parent, and she isn't a child, so you don't have the same sway, but the argument of 'this is what I have cooked, eat it or not, but I'm not cooking anything else' does have some sway. I'm also indebted to my father for convincing me that if I couldn't eat a raw jalepeno when I was 12 that I really wasn't a man's man ;) Heck, if I hadn't gotten into spicy foods then I might not have discovered the joys of hot sauces and spicy foods that I know now... Expansion of minds and tastes is never a bad thing, sometimes people just need a little push.

They still had everlasting gobstoppers a couple years ago (as in, like 12 years ago, I still can't admit middle school was over a decade ago) here, they were some pretty awesome candies.

Gorgonzola AND Lobster in the same dish SuperLuckyCat? Euwwww! ← Well, maybe if it was a really skanky lobster that had been around the block a few times, it could stand up to the flavor of gorgonzola...

Heathens! Next they'll be putting sweet fruit into bagels. O tempora! O mores! ← Well, next to everything bagels and salt bagels, raison ones are my favorites...

Actually... if I liked desserts more I probably would go for something like that ;). However, I do appreciate the originals as well, creme brulee does have something special in its purity...

Things I buy cheapest possible - Canned vegetables (there seems to be no difference in black olives, canned mushrooms, sauerkraut, canned collards, etc). Canned chicken and beef broth (especially since the stores are starting to have their own low-sodium versions for sale). Cheese, when I want something simple. (Hey, sometimes you just want some insipid melting cheddar for, well, melting loads of the stuff on something). I also like the parmesan in the can for certain applications. General condiments, mustard (French's tends to be the cheapest and it is hard to beat it as yellow mustard, I do go with pricier stuff for grainey mustard), fish sauce, hot sauce (I mean, I love my gourmet hot sauces too, but why spend $3 for a little bottle of Frank's when you can get a huge ass bottle of Texas Pete for the same price, which tastes better anyway), vinegar (the more refined ones really seem to lose a lot of kick), etc. The one exception here is mayo, it has to be Hellman's or else it tastes funny to me. Eggs, sour cream, and cream in general seem to be identical across the price range. Also, I always buy the cheapest, most marked down meats I can find. Not that I don't appreciate really good beef, but the supermarket is not the place to find that, ever. For simple stuff like ground beef, chicken breasts, and cube/chuck steak I just wait till the grocery store marks it way down (best to go shopping at 2am or so for this) and buy a bunch up at a buck or two a pound.

It was genius in its simplicity. Taco Bell taco meat piled on a bun. Also known to some as a "Sloppy Joe" or "loose meat sandwich". Taco Bell probably dropped it so they wouldn't have to go through the extra expense of buying buns anymore. Who else makes a fast-food Sloppy Joe? I've mentioned this before in another discussion but I miss Jack-in-the-Box's Frings. It was a french fry container half-filled with french fries and half-filled with onion rings. I've gotten so tired of fast food french fries that I can't look another one in the "eye". ← Actually, I wasin Gaithersburg, MD the other day, and I saw a standalone Roy Rogers franchise (glory of glories, I guess they really are back). I seem to recall a window poster advertising a sloppy joe there. (also a crab cake sandwhich, but that is another matter).

There is also the dark Karo syrup (sometimes), the egg, the cream (sometimes), and some other ingredients that pop in and out. Not too mention the crumb topping which can have cinnamon, nutmeg, et al. included. Besides, there is nothing saying great food has to have lots of ingredients. A lobster roll is just lobster, mayo, and a bun. A great steak is just beef, salt, and pepper. Apple pie is apples, cinnamon, sugar, and a pie crust. These are all accepted culinary favorites, so there is definately room for the shoo fly pie.

I think Iron Hill Brewery has succeeded so well because it offers both great beer and great food (their shrimp lejon pizza is to die for). I go to the original location (Newark, DE thank you very much, not everything great has to come from Philly) quite often, and I can't get enough of either their beer or their food. In England and elsewhere perhaps great craft beers are enough, but in the US to draw the craft beer crowd you need more than just great booze.

Hmm, wel, fried green tomatoes are a thing, why not fried regular tomatoes? Dredge them in your flour and some egg and fry them up... Layer them with zuchinni and onions fried in the same way (sort of onion ring slabs) as well as some of the chicken meat (poached) and some of the sausage (fried). Feel free to use lots of cheese, some herbs of your choosing, and bake it a bit to make it all melty and gooey when you are done. No matter what the situation, a casserole is almost always the best cure. Sorry I can't help with dessert, I suck at those. Though a shortcake with berries is hard to beat.

You must quiz the creators and find out. I am thinking about the ultimate sandwhich right now... so far I have: liverwurst, onions, tomato, lettuce, mayo, mustard, fried eggs (what great ultimate sandwhich doesn't have fried eggs?), lots of chlie peppers, perhaps some marinated veggies like artichoke harts, sun dried tomatoes, and roasted red peppers... and well, after that, I am at a loss. Italian sausage, various cheeses, and anchovies seem like an obvious choice, but I'm not sure. After all, some bloke can't hold the greatest sandwhich in in history title, we American's are the inventor's of excess in all things, and being 4th of July weekend, i really want to win that title back. So share your ideas eGulleter's, the ultimate sandwhich awaits.

OK, well, it has been weeks, and I just have to know.... Suzanna - Whats up the the huge photo of the onion? I mean, it is a really pretty onion, but umm, why? ;)

only 100f - really??? the few recipes I've read say between 125-130f. I just checked and my 1951 'Joy of Cooking' says 170f!!! (wow, that's some seriously overcooked veal!) ← You can never undercook a piece of meat. If it isn't quite where you want it to be, you can always throw in under the broiler for a bit, but nothing will save overcooked beef (or any other meat for that matter).

Pork pudding? I am intrigued, what is this pork pudding you speak of? ← Pork pudding, as I recall from dim memories, is a type of sausage, but not in texture, only in the sense in that the mixture is stuffed into pork casings and shaped into a big ring. The texture was smoother, almost country pate like and the color was frankly kind of beige. I think it was a mixture of "variety" pork parts, rice (I think the rice was mashed or crushed, not whole grains) and seasonings, and maybe some pork stock. The final product had a ring or horseshoe shape. To prepare it, you would just it's had slice off a chunk--can't remember if it was floured it first--then cook in a frying pan of hot grease until it was all crusty on the outside and creamy and porky on the inside. Being that this was natural casing it would kind of flatten out and since the ends of the piece were open, unlike regular link sausage, some of the insides would ooze out into the grease creating extra crispy pork pudding at each end. I know that may sound totally unappetizing to many her, but I'm drooling as I write this. My mother told us a story about how she was craving her mom's pork pudding and made the mistake of buying it "up north" from a grocery store. She said became deathly ill from that fraudulent pork pudding. And when her mom/my grandma heard that, she got on a train from little ole Lone Star, South Carolina all the way to DC to bring her baby girl "real" homemade, pork pudding. That's all I can remember NulloModo. ← All I can say is.... wow, that sounds delicious. Well, that, and I have been away from the south too long.

In canada they are known as 'cougars' (well, you can't really eat cougars, at least not the real feline ones, though if someomone served one I might try....)

Why not serve it alone with a cilanto based sauce? Sure, cilantro is normally used as a savory ingredient, but it matches so perfectly with cardamom... I'm sure you could come up with something.

Pork pudding? I am intrigued, what is this pork pudding you speak of?

I think Ronnie Suburban offered to sell Daniel one for his roadtrip, you should PM him ;). ← LOL! Nah, wasn't me. If I'm in that market at all, it's on the "buy" side as well. I agree with the many who've posted about the thoughtfulness of jbonne's list. I thought it was a fun and discussing-inspiring piece. =R= ← Ah, it was the guy with the helicopter. I am always confusing you with the guy with the helicopter...

Wow, last I had heard they had been bought out by Hardees (not that that is a bad thing per se, Hardess is my favorite FF joint next to Wendy's, but Wendy's has been slipping lately).

MMMMMM!!! with that killer horseradish sauce. We actually still have a RR here in NJ but no RR burger. ← The Roy's of like 25 years ago, though. After it went thru several restructurings and mergers, the Roy's burger ain't what it used to be. I remember being able to go to the salad bar and pile that burger on with trimmings. And it was decent beef too. Hardee's also had a pretty damn good burger years ago as well. ← Are there still Roy Roger's for real? The only ones I know of now are at rest-stops on the Jersey Turnpike, and those hardly count. There used to be one on Main St. in Newark, DE, I loved the Frisco burger. The space was then occupied by an Italian Bistro, but they knocked down some sacred tree to they were cursed (or at least so the newspaper said, gotta love the News Journal), now, I'm not sure what is there.

I echo the call for greens tonight. Preferably southern style collard greens.... (or turnip greens).

Well, if you ever end up in DE, there is Walt's in Wilmington.... Wow, that is awesome fried chicken. Of course, it is in the ghetto (as all the best fried chicken places are) and you will most likely be hustled on your way in and out, but yeah, it is worth it.

hehe very nice Sandwhich... reminds me of some of the stuff Primo Hoagies claims to make, though not nearly as overstuffed as that (not that overstuffed is a bad thing, in fact, it is a very, very, good thing). Damn it, this thread is going to make me bake a loaf of flax bread just to make the sandwhich to end all sandwhiches... well, until someone one ups me that is...

I think Ronnie Suburban offered to sell Daniel one for his roadtrip, you should PM him ;). You simply must drop everything, find a place you can order some online, and get some now. Picture this - all of the great spicey flavors of sausage, the crispness of overcooked bacon, the creaminess of the interior of foie gras, and that subtle hint of organ meats.... all for less than the price of chuck steak. Man could live on scrapple alone if the need arose.