judiu

Miz Ducky, you're my hero! I lost a lot of weight after I found out I had type 2 diabetes, but now I'm sorta stuck. Have you tried La Croix canned seltzer? It's flovored, but totally unsweetened, so you have non of the chemical crap to deal with. I CANNOT tolerate any artificial sweeteners; the all taste vile to me, so this stuff is a gift! Here In Florida we can get plain, mountain berry, lemon and lime flavors. Lime is my fave, at the moment. Congratulations, and keep up the good life!

Oh that little smug smirk of satisfaction; what a gift!

Please, what cut of the cow was that?

This is a just a guess, but in a recent thread on what to do with the tougher cuts from round steak I was looking at some German/Austrian recipes for "Fleischrouladen" or "meat rolls". (You have a thin, pounded piece of round steak, put a slice of bacon *inside*, a pickle, some onions, mustard, etc and then roll it up and lightly brown it followed by a long braise.) In any case, I was looking through an older all-purpose American cookbook which still has plenty of German-American recipes in it and they translated the meat Rouladen as "meat birds". I've also seen the term before in older, say, pre-1970 American cookbooks.. I though the name might have arisen because the little cooked rolls of meat look similar to what a small cooked bird would look like. (The Slavink look similar) Googling "meat bird" I found this definiition in an online food encyclopedia: click "a bird without the 'party' or "celebration'"? This might be the phrase in French for a plucked bird or else it may collogquially imply a plucked bird. Anyway, it was funny to see you mention this since I was just reading a bit about "meat birds" the other week! (The Slavink looks delcious; than you for sharing it with us.) ← Actually I believe that's a typo, and it should be oiseaux sans tetes, birds without heads. But then again, what do I know? Ooops, some one got here before me....

My family has taken to calling that state 'some-timers'. ← Me, too!

Goya has frozen fruit purees (tropical fruits, mostly) readily available at many supermarkets and Latin American Markets. Cheap, too!

Potatoes raw, partially cooked, totally cooked and chilled? Please elucidate...

Aha! Anne Cross? or is it Crosse?

Oh, I'd say seared duck breast with a peach-pecan sauce, endive salad with sliced radishes and shrimp with diced papaya in a papaya juice vinigarette? Maybe too simple, but tasty, nonetheless! Serve the salad in the endive leaves...

you are my friend for life for googling before me...I will now happily remain ignorant (and don't PM me!!) ← My sentiments, exactly!

Wow, another wonderful opportunity to travel from my recliner! Thanks, John!

My HERO!

Thank you so much. I, too have Asian store envy! There's about 1/4 of a shelf in my local Publix dedicated to Asian food...!

Holy merde! I love water chestnuts, ans the idea that they are candied? WOW!

Backumm many years ago, when the drink of choice was Jim Bean and Coke, I've been known to eat five packs of the King Oscar sardines that come with six saltine crackers in a cellophane packet stapled to a card that hung on the wall in Texas bars... Salty snack with a sweet drink; YUM!

Chufi they were really good! crunchy on the outside, soft and creamy inside. I would season more agressively next time with salt and maybe even a pinch of cayanne or something. ← One of the best seasonings for avocado that I've ever found was my Mom's favorite; Lawrey's Seasoned Salt. It has the perfect balance for the creamy yummy that is an avocado. Also any lemon and pepper that does NOT contain MSG.

Oh,my Gawd; discover Blistex! Available virtually anywhere, and heals up cold weather cracked fingers overnight. A good slather of the ointmen before bed, and fingers are healed next morning. Get the ointment, not the waxy lip-balm stuff. Just the greatest, and no funky smell, either!

GACK!

I haven't read this entire thread, but my TruTemp, that I bought at Target, couts down and then up, and also has a plug in temp probe, so, like Alton Brown, you can set it to signal at a given temp, too. I love it!

I WANT that phone! The pictures are great, and the food is beautiful. Please tell, though, what the stalk-y greens are? I though maybe infant asparagus, but not like any I've ever seen. Beautiful, just beautiful!

Road TrIIIIIIIIIIIP!

That was my first thought, as well, but remember, in a lot of Latino cultures, the meat pies are brushed with a sweet glaze to finish them and are very, VERY good! So, maybe the caramel would work with a savory, too.

Pompano Beach, checkin' in; I'm lovin' it! (The game AND the weather!)