judiu

My grandmother used to hardboil a bunch of eggs 2 or 3 times a week. After they'd cooled, she'd take a grease pencil and make an X on the shell of each one. Never ended up with a raw egg in the potato salad that way!

Best thank your (and the baby's) guardian angels for that trick!

Maybe I'm crazy, but I looove fruit in my cole slaw; James Beard called it an "abomination" but I like pineapple in it, and cherries might just be as good, too. Just NO onions! Sweet & savory, that's what it's ment to be!

In many (maybe all) Middle eastern countries one easts only with the right hand because the left is used for erm, personal hygene. I don't know if this is based on a religious tenent or not, so I can't draw any other observations.

Sorry Iris, no dis intended, but at a picnic, in a park with decent facilities handy, when you're wearing shorts and a tee shirt? Pompous! (thanks for the spell check, though!)

I have a friend, who shall remain nameless, who dragged a "friend" of hers with us to a large company picnic, thrown by the company owner, who is another friend of our group. The "friend" proceeded to attempt to eat peel & eat shrimp with a knife and fork! After the party, I remarked to my friend who had brought her that she was a pretentious, pompass jerk (which the "friend" soon proved to be true by attempting to sue our real friend for damages from a minor car accident!) Just shows to go ya!

I'm not Gifted Gourmet, but haimish means homey or warm and fuzzy. It comes from the German word Heim, which means home. ← Danke,Swisskaese and for correcting my spelling, too! In my mind, that suits bread pudding to a "T"!

No, not homely, not ugly. HOMEY, hamish (I believe that's the Yiddish word, am I right, G.G.?)

[...and pickled beets: ←

I knew I had that book in my inventory; just ran across it. Is the recipe you want the avocado and mushroom salad? I didn't see anything else that looked close. It's marinated in wine. ← No, I know that's not it. The marinated mushrooms are real early in the book, something like page 22 sticks in my mind. I ordered both of the books, as I posted above and will dig out the recipe and post to the recipe collection (duh, brain f**t). Thanks, though!

Ohhh, bread pudding, if the crusts are decent, or pull into bits and toast for breadcrumbs, or cut into chunks and garlic butter them and toast for croutons!

I don't have that one but one of the booksellers on abebooks has it for $1. www.abebooks.com ← Thank you! Heyjude, I apologize, you're absolutely right, the books are NOT cheesy and they ARE fun. That's what I get for posting after a long nite out... I really appreciate the information and have just ordered both books (the original and More...) from abebooks. First I've heard of them; hope they're good!

Why is it that every time I see a new entry here I cringe and pray that no one got hurt?

If anyone has the (totaly cheesy) books by Cecil Dwyer called (somethig like)"Recipes From Bottles, Jars and Cans" I need the recipe from his first book for Marinated Mushrooms. It includes lemon juice, oil and thyme, among other things. I've used it and love it, but the book was lost in my house fire several years ago. All help is welcome!

Forgot to mention one of my favorite favorites: tabouli! Love it, but it appears to me to have a high glycemic index; shoots my sugars all to he!!.

What does "non-whitey" mean? ← Hotter than s**t, as in for a non-occidental, I think. Hot enough for "native" tastes.

Aha! Don't know where you're from but I think the phrase you might be looking for would be to "slam it" rather than "pound it", but I get your drift!

Oh, heck, I love 'em all, as long as blue cheese is not involved. As far as I'm concerned, the only place for that is in a dressing for celery sticks, and MAYBE not even then!

OMG! Your Abby is the image of my long-passed Fats, who was a Maine Coon derivitave. She's a sweetie, as was Fats. Oreo is precious, and looks a treat. Kisses to them both!

Sorry, I have NO idea wha Penzey's Sandwich Sprinkle consists of, but one of my new favorites is McCormick's Lemon & Dill Seasoning. It's salt free and just does the BEST things for a tuna salad sandwich, especially a commercial one that lacks seasoning at all. A dab of extra mayo (yes, dammit, Hellman's) and a good big blast of the lemon & dill stuff and some onion power and VIOLA! a whole new thing!

Chris, Miami in August? You're a glutton for punishment, not to say a brave soul to be facing our possible weather! Will you just be in Miami, or out in Miami-Dade County, or even venturing into other counties close by? (My stomping ground is north Broward, which is a wasteland, mostly, but I know a great little breakfast joint...)

Kent, Where did you get the bacon? Who was the farmer? I have been looking for some (really, just the pre-cured jowls) here in Austin. Jowl bacon is called guanciale in Italy (though cured differently). You can find a lot about it on a thread called Cooking wth Charcuterie. That is a cookbook by Michael Ruhlman- who is kind enough to give advice from time to time.. Guanciale is supposed to be delicious. I haven't had either guanciale or jowl bacon yet (though i have seen the latter in Elgin at one of the BBQ meat markets, and in east Texas). Well, be sure to post a follow-up on how it tastes! ← I don't know if Winn Dixie has invaded Austin yet, but if they have, they usually carry "smoked pork jowl". The stores tend to be, at least here in Florida, rather "ethnocentric" and to carry odd cuts and bits at the meat counters.

Wow, georgeous food porn; that buffalo looks too tasty! Love your avitar, is (s)he as sweet as (s)he looks, or is (s)he the kitty from hell in disguise?

Ohhh, one of my FAVORITE things: thick cut crispy-chewy bacon with summer fresh tomatoes, iceberg lettuce with sliced avocado on whole wheat tosat. First toast the bread (LIGHTLY, if you please), lay a nice leaf of lettuce on each slice, cover each leaf with sliced avocado, sprinkle with Lawrey's Seasoned Salt (again LIGHTLY!)lay on the bacon over the avocado on both slices, and top one side with the beautiful tomato slices. DROOL... Either that or mash the avocado with the finely chopped tomato, crumble the bacon in it and use as a filling for lettuce roll ups. We don't need no stinkin' bread!

Unfortunately, my options for seeing this episode are both illegal; one, buy a black market satellite receiver; which are technically forbidden by the government here in Vietnam; or download it via on-line torrents. Which is the lesser of two evils? (edited for image link) ←