ldenney

I am pleased that you chose to visit the USA and hope you will come back. We have a lot more to see. Try eating your way through Louisana, Mississippi and some of the other southern states. I did want to add that in my limited travels, the Grand Canyon is the most awesome sight I have ever seen. When I stood on the southern rim and looked down at the Columbia River below and I tried to imagine how long it took the river and mother nature to cut that huge "ditch" it put my time and place on this earth in an entirely different perspective. I am not necessaily a religious person, but I was that day when I realized I am only a blip in time.

. "And shadows wash the room. And we sit and drink our coffee Couched in our indifference, Like shells upon the shore You can hear the ocean roar" Would that be Simon and Garfunkel's "dangling conversations"? I cheated and googled it since I was stumped.

1 - Her brother was on the sofa eatin chocolate pie Her momma was in the kitchen cuttin' chicken up to fry That's from "Swingin" by John Anderson.

Restaurant patron to waiter, "why is your thumb on my steak?" Waiter to patron, "I didn't want to drop it again."

I know I can be as dumb as a box of rocks when it comes to things computer, but I am unable to figure out how to add a photo to my post, and how to make it the proper size. Any help would be appreciated. And speak slowly. I would like to add a photo to this topic, so hopefully it is okay ask my question in this forum.

We've had things printed on canvas from this site and been pretty pleased with them. A 16x20 on matte canvas, stretched and mounted is about $40. ←

Forgive me if I am being politically incorrect or an ugly American, but what are the sanitation conditions of most restaurants or other food establishments in Vietnam. And let me say I have eaten food in America I was quite sure I did not want to look into the kitchen from which it came.

i appreciate the update and the advice. thanks. looking forward to some spaghetti red. jgm updated another thread earlier today which reminded me that Kroger owns Dillon's (common grocery chain originating in KS) and Dillon's definitely carries the Manning-Clampett bricks, so you might be successful in persuading your meat mgr to order some. I've noticed, despite my earlier claim that they are frozen, that they are, in fact, in the meat case - not frozen - at our area Dillons. So, if you like what joiei sends your way, save the label (maybe wipe off the orange greasy tint ) and go cozy-up to your meat guy (which, being a good eG person, you've probably already done). ←

Did you get the PM I sent you? Or at least, I hope it made it through.

Am I too late? I have lived here a couple years and find it a great town for restaurants. One of my favorites for ethnic food is Vietnam Kitchen - the mock duck is my favorite. In a strip mall in the "south end," very inexpensive. The best hummus I've ever had is at El Wattan. They also have yummy falafel sandwiches. Lynn's is where I take all my out of town guests, the sweet potato fries are wonderful. I suggest driving down Bardstown Rd and following your nose. ← I agree with the suggestion of heading out Bardstown Road in the Highlands area. Lots of great eateries and eclectic bars. Among the restaurants you might consider are Lynn's Paradise Cafe, especially for breakfast.....Lilly's...Pat's Steak House and Vincenzo's. The Oak Room in the Seelbach Hotel downtown is a terrific upscale restaurant. There are others, but those come immediately to mind.

Thanks for the update on Manning-Clampitt chili. Now I have two brands to crave. I have unable to find frozen chili in my town. The canned stuff is an inadequate substitute.

Thanks Moosnsgl. All makes perfect sense. I don't recall seeing Manning's chili here in the land of Wal-Mart and Kroger, but I will check for it. Is it only produced in frozen form, or is it also available in cans? I appreciate the link to the article on Fred & Red's. Since they are closed in August, I guess a road trip from western Kentucky to southwest Missouri for "spaghetti red" this month would be a waste of time and valuable gasoline. Thanks again for the information.

I would be happy to do that if an exhange takes place down the road.

Thanks Joiei....I appreciate your fast response. I have sent you an email on the subject. Lee

A few years ago, I had a friend originally from Joplin, Missouri. He used to bring bring back to Owensboro bricks of frozen spaghetti called "Spaghetti Red" from a place he described as a small diner in Joplin called "Fred and Red's". It was great stuff. After he moved away from Kentucky, I looked up the phone number to Fred & Red's and begged them to ship me some Spaghetti Red", but they said they didn't ship food. Has anyone ever had this delightful concoction? Any idea how I might get a brick or two? Lee

Some of things others have described on this thread I cannot imagine any human consuming. But to "eat his own" i guess. For instance, what was the first person who ate a raw oyster thinking? But I am glad they took the plunge. The one that makes my stomach churn is pork brains and scrabbled eggs, considered to be a delicacy by some in the Evansville, Indiana, area. That city has a strong German influence. I don't know if that is where it comes from or not. I agree with someone early in the thread who mentioned baked beans. I have never understood the attraction of that dish. Much too sweet for my taste. Others chimed in with okra. If it is not prepared correctly, it is a slimmy, pardon the expression..snotty..mess. If done well, quite tasty. There is no rhyme or reason for some people's tastes, including mine. For instance I cannot get any organ meats to stay down. That is also true of Thumper or Bambi meat. But on the other hand, I love Bolongna. I just want to be ignorant of what's in it.

RE: the butcher block style table...Heaven knows I am no authority on work-working....but I would think that some skilled craftsperson could remove the top...place it in a series of clamps and over time could straighten it out. It looks like a much too impressive piece of kitchen ware to waste... If you no longer want it, send it my way. I will pay the freight. But I won't hold my breath.

RE: your ham loaf mix, Lori, are the ground ham and ground pork in equal proportions? I am really enjoying your blog and learning a lot about your part of the country. There are so many things about our country to love, including the many divest cultures, customs, foods and geographic terrains. I am sure that is true of all countries. Kentucky has its own beauty, but that picture taken from your porch with the town below could pass for a Rockwell painting.

Therese Earlier you mentioned being asked to stop taking photos in a food market. I know this happens from time to time, but I have never been entirely clear as to why. Is the answer obvious to everyone else and I am missing something? Does it have to do with the competition or what? Lee

Some of the things that will set my stomach to churning: boiled eggs, fried eggs, green peas,cilanrto, liver, and all other organ meats. I don't like the idea of eating Bambi either.

I strongly suggest Scuba Quest, which has a shop at the corner of Tamiami Tr. and Bahia Vista. Great staff and crew and their boats are docked close by at Marina Jack.

My mom was not a great cook, pretty basic stuff. And my dad was allergic to milk, cheese and butter, so you can imagine why she would have limitations. During my first marriage, I took the macho culinary approach I could cook a steak on the grill (well done) and heat a can of soup. During my second ill adviced adventure I was in my forties and living in San Diego where I discovered a small oriental grocery that featured cooking demonstations. I tried my hand at some of their recipes and lo and behold a whole new adventure opened up. I am basically self-taught and mostly follow recipes, but I love to cook.....and eat. I am far from a gourmet cook, but I do enjoy creating different tastes and new dishes.

I have an old friend who lives in Sarasota, Florida and I usually get a chance to visit once or twice a year. I love the area, but I especially enjoy trying different restaurants. Do you have any favorite spots , from casual to upscale, you suggest I try? I have experienced these places, some more than once: Marina Jack's, Phillippi Creek, Siesta Key Oyster Bar, Barnacle Bill's, Columbia Restaurant, Sam Seltzer's Steakhouse, Bellagio Ristorante, Leverock's and Salty Dog.

Thanks all the way around to all three of the bloggers. I really enjoyed the trip. The food looked great. I will definitely be trying some of the dishes, especially the pizza. I cooked a rack of babybacks on sunday, using Emeril's essence as a dry rub. After they had been spent 24 hours in the fridge, I smoked the babies on a barrel-style smoker at 250 degrees until they were nearly fall-off-the-bone tender. I thought they were delicious without any sauce added. Thanks again for the fanasty in food, and I am looking forward to the next food adventure. Lee

The broccoli gratin looks delicious and like something even I could cook. Would you mind being a little more specific to amounts of ingredients. And, the broccoli, I assume has been steamed before the other ingredients are added?