judiu

I guess those whole wheat donuts had been around for a loooong time; I remember them fondly from my childhood. One of the few treats I got since I was a tubby kid; I guess Mom figured "Whole wheat, it's healthy"

Reconstruction progresses; I got How to Cook Everything, How to Cook Everything The Basics and Simplicity From A Monestery Kitchen, all from Amazon; The Silver Palate Good Times Cookbook and an old Italian cookbook reprint, both from the Friends of the Library store for $1 each(SCORE!)

Disco Biscuit is also club slang for the drug ecstacy. ← Before ecstacy was known, it was also slang for a Qualude(sp?)(a.k.a. 714)

For my late buddy Andy, I'd have to say the McRibwich. He LOVED those suckers... Me, I miss the Build Your Own Pita Sandwich that Burger King used to have. A decent salad bar with chopped eggs, diced ham, peas, real bacon bits, cheese and other goodies. They hated to see me coming, as I don't much like lettuce and filled my pita pocket with all the good stuff instead!

Ohhh, yummy stuff here! My favorite gilding is to make a big thick hamburger with chuck, fried in butter to the "black and blue" stage and eat it on well-buttered white toast. Iced coffee with cream, not milk. Heavy cream over peach cobbler (peach ANYTHING, for that matter) Butter and brown sugar on oatmeal. Cheddar cheese goldfish crackers dunked in blue cheese dressing. (Dammit, I've made my self hungry!)

My furniture polish smells like lemons, so how am I to tell? ← There's a certain "fuel oil" scent to Pledge, or most of the other lemon scented polishes.

OK, let's see 1) Media Noche (like a Cuban, but on a slightly sweet roll) no mustard. 2) Bacon (cooked only to the point where it has a little chew left to it) on white bread with ketchup (the ONLY time I use the stuff) 3) Leftover tomato-meat spaghetti sauce, sweetened slightly, open face over toast. Cheaters' sloppy joe. 4) Best aviailable roast beef sub; provolone cheese, RARE roast beef (if it's not rare, I won't buy it) lettuce, tomato, lots of onion, balsamic vinegar, decent olive oil, a little salt, maybe some mayo.

Just out of curiosity, can you eat roasted peppers? I can't eat any kind of bell peppers raw; I'll taste them for a week, but if they're roasted and peeled (peeled being the key word) I love them. Even cooked peppers in a casserole or some such destroy me altogether, but after the skin is off I'm fine with them.

Aseptic shelf-stable packaging is BRILLIANT. I'm single and don't cook a large quantity of anything anymore, so the one cup sizes are perfect. Wish I could get back into cooking "real food"; I miss it. If I do, though, I end up with so much I'm eating it for a week!

I with you, Sencha. (And by the way, welcome to the fun factory!) My grandmother never owned a can of pre-ground pepper in my lifetime, and my mom used Kosher salt for everything. I thought I hated pepper until I tried it freshly ground.

I use an aluminum crochet hook - one of the huge ones that is fairly long (14 inches) and made for giant yarn. You can find these at craft/yarn shops and they have a lot of uses in the kitchen. Lacing up a turkey or goose, for instance, much easier than using a needle and for getting the cord under cross tied cords on a roast. I also use it for turning tubes inside out and although I know a lot of you wouldn't have any use for it this way, it is great for skinning the feet and legs on rabbits. ← Actually, it's called an afghan hook, and is made for crocheting panels of a wide width that are put together to form blankets. it's also damn handy for gathering up sausage casings or turning chitlins inside out to clean them. (That's a theoretical statement... I've never made chitlins)

Add another one for me; The Lady and Sons just arrived in the mail. Yummy!

Do I detect a theme here? Is there something you aren't telling us about yourself, Judiu? ← No, they just kept doing that "people who have bought this book also bought" thing on Amazon, and since I was buying used, I bought!

Welcome, coquus! Glad to have you join us. I need to update my count, there are five more making my bookshelves home; Gourmet, Best Food Writing 2000 (hey, it's a food book...)(thanks Suze!), The Mafia Cookbook, The Sopranos Cookbook,and The Wiseguy Cookbook. I grew up in New Jersey and found that I even KNEW a few of the people Joe Dogs writes about... I expect that I'll give them away or trade them after I read them, but right now they're still new to me.

Yum! Lobester bisque, or she-crab soup, or billi-bi or... (damn, now I'm drooling, and I don't even LIKE soup!)

Melons, green peppers, hot spiced foods, most beers, raw oysters, Miracle Whip and yellow mustard. YUCK!(Picture little green barfy guy here) On the other hand, I love honey mustard or a nice Dijon as a base for dipping sauces or basting sauces...

Deglaze the skillet I just cooked sausages in with red wine, and turn up the heat to high to reduce it and cook out the alcohol. Pop, POP,POP! Had purple polka dots <everywhere>!

Scrambled eggs cooked on a griddle and overdone omlettes. DANG, man; use a frying pan and some butter, fergawdssake!

Here in Florida wfm sells little bottles (c. 12 oz) of tangerine juice. It's so good that I could drink a quart of it, but my sugar problem makes even the small bottle a monthly indulgance, if that.

You have my deepest sympathy!I lost a collection of about 300 in a house fire last August, and the wonderful people here rallied 'round and helped me rebuild my collection. I'm back up to about 40, and always keep my eyes open for "goodies", so I'll keep this one in mind in case it falls into my lap, so to speak...

Add two more for me; The New Basics and a church sponsered cookbook from LA. Got them both at the Friends of the Library bookstore here in Deerdield Beach.

Wow! Quite a wonderful gift; where in the world did he find the whole set?

Add one for me; a birthday present from my son and d.i.l.: The Whole Beast by Fergus Henderson. I LOVE it!

If the problem is lumps, allow me to divulge a secret: Wondra Flour! It just plain works best. If it's seasoning and not consistancy, PM me & we'll get into that, too.