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I do. There was one in Ravenna (Ohio) until probably 1981. I seem to remember them having a mushroom burger when no one else did. We also had Rax here and they made chocolate chip milkshakes that were the bomb diggity.

I just got a Cuisinart ICE 20 as a wedding gift and I would agree that it's a great starter model... perfect for me, as I tried it for the first time last night. I'm going to have to play with it for a while before I can make a good call on it. The texture was very nice and the machine is super easy to use... it's the recipe that needs tweaked. I went with the classic custard base and I have to say that it was a little rich for me. If I had made a pie, the recipe that I used would have been a perfect foil for a tart cherry pastry, but I didn't... I just had a big bowl of cool fluffy deliciousness that I couldn't finish. So yeah, big ups to the cheap-y Cuisinart.

DQ used to also have a Rocky Road Blizzard that was pure bliss. It had chocolate coated crunchy marshmallows in it! Yum. I don't know about the steak fingers, but they still offer the Chicken Strip Basket. No coleslaw, but it still has the pepper cream gravy and fries. Oh, and it'll cost you about $5 now.

Oh man! That takes me back. When I was going to Kent State, that was the only joint on campus. I commuted and didn't have a food card for the dining halls. (Naturally, the year after I left they updated the student center to include a variety of food stalls. ) Many, many, many mornings were spent in the lounge with a Wendy's Big Breakfast resting in my lap while my friends and I watched the tube and wasted our parent's money. Good times. If I remember correctly, they had those little tater tot style hash browns a la Burger King. Mmmm.

Well, I received an ice cream maker as a wedding gift and decided to fire it up last night. As if frozen custard isn't enough of a guilty pleasure... I put Magic Shell on it. That's right. Magic Shell. I'm so ashamed.

From recent fast food readings, I'm sensing that my area is a test market. The Mc Rib appears here EVERY SUMMMER, without fail. Also true of the McBrat... I'm sure that's not what they call it, but McDonalds has bratwurst here. We always have access to the Crunch Wrap. Just lucky, I guess. I do miss the Cheesy Gordita Crunch, but I know it'll be back. Patience, Grasshopper. That's a tasty critter right there. I have to admit, I am not a fast food burger person... I have local pubs that serve great burgers... but recently I have acquired a taste for McDonalds Double Cheeseburgers. Maybe I just don't remember how good they could be... or maybe they're doing something different. I'm detecting new juciness and a noticeable attention to S & P. Delicious. My new hubby is a sales guy and lives on the stuff... I used to get mad when he'd bring home with his uneaten lunch, that I had carefully packed for him, but now I ALMOST understand. I have to say that I DESPERATELY miss Carl's Jr. We have Hardee's here, but it's not the same. They don't have the variety that Carl's offered. No guac-jack burger... no waffle cut fries. Sigh. Once again... patience, Grasshopper.

I'm with you on that one. Cake batter... cookie dough... mmm. One of our local custard stands (Pav's) has a weekly special flavor and three weeks ago it was CHOCOLATE CAKE BATTER. Oh yes. It was as wonderful as it sounds. After the week is up, you can buy pints of the past weeks special for $1.00. $1.00!! Sold! They are also nice enough to print out a schedule of their upcoming special flavors for the summer. CCB will be back in August. Sweet.

How funny... I made my first pork shoulder last weekend (in my crockpot, for pulled pork), and I said to my husband "man, it smells porky in here" and to be honest with you, I didn't mean it in a good way! It smelled like I was at a pig roast. Then, I tasted it. Amazing. Gorgeous. I had been making pedestrian pork for so long that's I'd forgotten what it could be.

There are several cake mixes now that call for butter instead of oil. ← I use the Hellman's mayo recipe when I do make cakes from the box (mayo instead of the oil). VERY moist and, somehow, they don't seem as cloyingly sweet when I do it that way. I would love to make cakes from scratch, but sometimes it's just not practicle for me. Most people are just happy to have some cake.

Damn it!! Lemonade... all over monitor... dripping into keyboard...

Ooo... cheesy gordita crunch. When's that bad boy making a comeback?

I just saw a commercial for a spicy chicken version of the Crunchwrap. Mmmm. My husband is out of town... my toddler is at her grandma's... the house is mine... I'm makin' a run for the border, baby.

We're on our second go 'round with the Crunch Wrap Supreme here in Ohio. It's actually pretty damn good. It's just like eating a giant taco, with the awesome exception that you can eat it in your car and not worry about picking lettuce and cheese out of your car seat for a month. It's not actually fried after it's wrapped... they put it in a grill/press thing for a few seconds to keep the tortilla in place.

Ugh... Jambalyle hit the nail on the head with sweet pickles. Why? Why??!!! I can't even smell them. For some reason, a relish tray is obligatory around the holidays and I always make someone else handle them. I can barely even take the jar off the shelf without a pang in the pit of my stomach.

Oh... Great Chefs!! Still my favorite. No egos (well, at least not shown), no annoying host yakking and butting in, no BAM. Cable didn't come to rural Ohio until 1989 so I didn't catch that train until I was in junior high.

I was blessed with a foodie grandmother for a babysitter. I remember sitting on her lap, eating sardines and dipping artichoke leaves into butter. Mmmm. Oyster stew and baguettes with butter for supper. She would give me pie dough scraps and we would spread them with butter, sprinkle with cinammon and sugar, roll up, slice and bake. Yum! Damn. I need to call my grandma.

I actually just bought some Campbell's soup a couple weeks ago... Campbell's Select, maybe? Big brown can, no water needed. Anyway, I got their Wedding Soup and it was actually really good. I mean like, "holy crap, did this come out of a can?" good. None of the other varieties impressed me but I'll get some more of that Wedding Soup in a heart beat. Which leads me to another question about Campbell's soups... why can't I find low sodium varieties anywhere? I can find Chicken Noodle, Vegitarian Veg (with letters!), and Tomato... that's it. I have a toddler that, when all else fails (which anyone with a toddler will tell you is more often than not), will eat her weight in Campbell's. I just wish they would offer all of their soups as low sodium... they still taste ok (I said OK! I'm not saying they're great!) without all the salt.

Flan - sweet eggy mush Creme brulee - more custardy flan with a crunch

This topic prompted me to ask him why he hides Pop Tarts from me. His answer... "Because you make fun of me." I apologized and told him that I would no longer mock his naughty late-night sugar fix and that he could proudly display his Pop Tarts in the cupboard with the cereal.

Plain old cream cheese. I like cheese cake and cream chees fillings/frostings and pastries, but when I see someone spreading it on a bagel it makes me a little sick. My brother likes to spread it on salami, roll it into a tube and pop it into his mouth. Ohhh... my tummy. Whem I do make something that calls for it as an ingredient, I have to have someone else take it out of the package for me. Ok, that's a little wierd. Miracle Whip... gawd!!! Why?! When I first started dating the man of the house, I watched him make what he told me was tuna salad... which was in reality a can of tuna mixed with Miracle Whip until it resembled some kind of soup. I used to keep a little jar on hand to keep the peace, but then I just said screw it and stopped buying it for him. He's gotta learn somehow.

The man of the house hides Pop Tarts. I swear. He likes to eat them at 11 o'clock at night, in bed, and I have no idea where he's getting them. He must be buying them himself, because I refuse. I head down to one of our local Amish communities from time to time and get a few puonds of their "roll butter". It is then rationed when I feel that the food is worthy. It's very salty, so I don't really like to use it on rolls and bread, but it's awesome on a roasted chicken or some freshly steamed veggies... but I'LL be the judge of that.

typing with one hand is hard... I'm with fifi on this one... a beautiful steak cooked to medium rare perfection gets me every time. Fresh from the garden tomatoes too.

I can agree with everything else you said, but the salt thing? Who died and left you Ruler of the Salt Shaker? ←

Thanks so much for all of your suggestions... but my MIL took offense to the idea, and we are now ordering pizza and decorating the hall.

Ohhhh bacon. I love it, I don't care how you cook it. For myself, I like it on the brink of burnt, but as long as there's a little crispy/crunchy fat somewhere on my piece, I'm fine. I even enjoy eating that one spot on the piece that never seems to cook at the same rate and stays white and squishy. Mmmmm... must... get... bacon. I like turkey bacon too... but I prefer to use it on sandwiches or as an ingredient. If I'm gonna eat bacon for the bacon, I'm gonna buy real bacon. LOL!