mikey

My memory of soda fountain milkshakes(always with malt) is that they were made with ice milk rather than ice cream. When I (rarely) have one now, I prefer hot fuddge to regular chocolate syurup. In college I went through a phase of chocolate-marshmallow shakes-those guys would really test your straw and suction!

I had barbecue spaghetti at Interstate Barbecue in Memphis last month. The texture was like day-old Franco-American and the flavor was sort of like barbecue (baked) beans. Nothing I'd ever order on purpose(came as part of a sampler platter).

I did a quick count of our bookshelf and came up with 29(this may include a couple of dupes). Others include 5 or 6 regional American, Pacific & Southeast Asia, Classic French, Russia, Caribbean. Enjoy

It seems I'm the only person so far willing to admit that I bought the series by subscription, starting in 1970. I remember reading them cover to cover when they each book came, and they inspired a lot of alternatives to newlywed hamburger helper. You can tell our favorite recipes by the nastiness of the pages.

"MISSOURI WALTZ" BROWNIES 3/4 c flour 1/2 tsp baking powder 1/2 tsp salt 1/2 c shortening(butter) 1 c sugar 2 eggs 2-1/2 oz unsweetened chocolate 1 tsp vanilla 1/2 c chopped nuts Frosting 1-1/2 c powdered sugar 1/2 c light cream or evaporated milk 1 T butter 1/4 tsp peppermint extract 1 drop green food coloring 2 oz unsweetened chocolate Sift together flour, baking powder & salt cream butter & sugar, beat in eggs add melted, cooled chocolate & vanilla add dry ingredients & nuts spread in a greased 9x9 baking pan, bake @ 350F for 25-35 min Frosting Mix sifted sugar & cream in saucepan cook over direct heat until it reaches soft ball stage add butter cool until lukewarm & add flavoring & food color beat until creamy & thick spread on brownies melt chocolate & cool; spread over mint frosting Keywords: Dessert, Brownies/Bars ( RG409 )

Reheating single serving sized portions of anything leftover Preheating potatoes before baking Steaming vegetables, esp. broccoli, asparagus, sugar peas..(not at home, but I can take these to work fresh or frozen in my lunch with a glob of butter and cook them there) Risotto, when you don't want to stand over it for 20 minutes Popcorn Melting butter

Barbecue: Whole Hog Cafe, Corky's, Sims Mexican: Casa Manana Steak: Riverfront Steakhouse, Doe's Italian:(not worth your time) Chinese: Nothing outstanding; (Chi's has added dim sum @ lunch, but haven't tried) Japanese: Mount Fuji, Igibon Seafood:(in a middle-America sort of way): Cajun's Wharf; (if you go to the Rivermarket area, Flying Fish has pretty good fried stuff) Others(more upscale): Spaule, Capers, Trio's, Vermillion Bistro, Brave New Restaurant, 1620, Cheers(Heights) Lunch near UAMS: Jimmy's Serious Sandwiches, Oyster Bar, Pizza d'Action, Buffalo Grill, Whole Hog Cafe If you have questions about any particular restaurant or type of restaurant, let me know, here or by PM. Look here too.

Canned peas(not worthy of being called peas) Miracle Whip Chicken McNuggets(the promise of fried chicken that doesn't deliver) Artificial strawberry flavor

My Favorite Cornbread From the cornbread thread. Not at all southern style, but really good. 1-1/4 c cornmeal 1/2 c flour 2 T sugar 2 tsp baking powder 1 tsp salt 1 c milk 2 eggs 1 T melted butter Sift dry ingredients together into a mixing bowl Mix eggs and milk in another bowl, and add to dry ingredients; add melted butter Heat 8”-10” cast iron skillet and grease with oil or shortening Pour batter into skillet, and pour ¾ C milk over top of batter. Bake @ 375F for about 25 minutes Keywords: Bread, American, Easy ( RG236 )

What brands have you tried. I Googled "cajun tasso" and got a bunch of mail-order sources. For an adventure, take a road trip on I-10 to Lafayette, to the multitude of cajun meat markets.

Doe's Eat Place Mama's Big Burgers Pizza D'Action Your Mama's Good Food And barbeque joints: White Pig Whole Hog Cafe Cross-eyed Pig (As long as were talking diseases, there was a club volleyball team in New Orleans called pellagra)

When I can get past steamed asparagus, I'm particularly fond of asparagus with mushrooms, from one of Marcella Hazan's Classic Italian Cooking books.

Another 450.

Lisa, everyone has their own limits when it comes to hygiene and protein sources. As for disposal: your husband poured the goulash down the STORM sewer, which flows untreated into the nearest body of water(at least in most cities); had you flushed it down the toilet, it would go into the SANITARY sewer, to a treatment plant, and then, into a body of water. The goulash in the storm sewer will likely sit there at the bottom of the inlet, to rot or feed rats or whatever until the next rain. Around here, the chunks usually go into the garbage, and the liquid down the sink(sanitary sewer). Alternatively it goes through the garbaage disposal.

Asparagus Fresh sweet corn both w/butter and salt.

From my college days: Champagne Velvet and 9-0-5 (a house brand in Missouri); both were 8 for a dollar/$3 per case. No votes for Stag? Best beer name: Griesedieck Brothers (St. Louis). I just Googled this for spelling and found out it is being revived (looky here). (Pronounced greasydick in my childhood, in polite company)

Here are published instructions for dealing with your ham: Boil Me This pretty much duplicates what I've done with country hams in the past.

I haven't had the pears for years, but always liked them. Probably says more about the quality of other fruit available then than of the H&D. HOWEVER- at work yesterday- someone put out H&D "Chocolate Rosebuds", essentially chocolate lollipops. If you come across one of these, BEWARE! Resist all temptation to take a bite, unless you want to taste some of the nastiest "chocolate" this side of carob.

I had written off electric knives a long time ago, too. Then, the other night, the subject came up in an episode of America's Test Kitchen, where they were using one to slice bonless pork loin. They also recommended one for cutting things with more than one texture, their specific example being a pecan pie/tart- it cut the crust easily and didn't crush the filling. I also remember an electric being used several times in The Fourth Star(though I don't remember what for). Anyway, I'm reevaluating my position. How wrong can I go for <$25?

No handles, but here's one from Rubbermaid. This stuff is ubiquitous. CAKE!

I third cantaloupe with salt. Elbow macaroni with milk, butter, salt & much(black) pepper.

Our favorite local Mexican restaurant seems to use chipotles in their tortilla soup. It adds a nice smokey flavor.

The next airing of the "Food Finds" episode with the Vosge's segment will be Sunday, Nov. 3 @ 11:00 AM. At least on the day this was filmed. at the time the camera was on, at least one batch of truffles appeared to be rolled by hand and coated in an enrober.

We're going to be in Houston in a couple of weeks; it looks like Central Market should be a destination. Any tips, comments or recommendations?

While shopping at Sam's Club Saturday, I saw a gallon of mayo labelled "HEAVY DUTY". (I was curious, but not enough to buy a gallon). But I do wonder...