srhcb

Genuine Kraft Velveeta Pasturized Process Cheese Product! That imitation imitation cheese product sucks. SB (loves the golden ingot!)

Are you certain it was "D"?

We used to put our mushrooms in the freezer to make them easier to swallow. Otherwise, the consistency reminded me of eating raw oysters, which I don't care for. SB (never had enough to make a pizza though )

What's the problem? You mean you don't like lights? (aka, lungs) SB

I'd never seen a soft pretzel until I visited Philadelphia when I was 18. They're still not common around here, (Northern MN), and I've always wanted to try making them myself. I even ordered Pretzel Salt from King Arthur, and they have a recipe in their cook book, but I still haven't done it. Has anyone made them? SB

I was thinking of corn dog style? I'll bet it would be a real hit at .... well, never mind. (maybe a Scottish County Fair?) SB

Is it served on a stick? SB (25% Scot)

In a similar vein, did anybody offer "Your eyes are bigger than your stomach"? SB (whose "little" brother was a picky eater)

Could someone explain this to an ignorant European? Why do you all hate this store so much? ← I don't know if you can get the cartoon tv show South Park in Europe, but their episode on Wal-Mart pretty much explains the "controversy". SB (It offends everyone!)

A 44 Magnum Or a semi trailer full of Marlboros SB (student of human nature)

Depending on time available and time of day, I'll have various thingsd GF doesn't care for: Velveeta & Shells Baked Beans Saurkraut Seafood Spicy/Hot Mexican SB

Some friends of mine, Kerry and Bob, treated themselves to the honeymoon in Paris they hadn't been able to afford, either in time or money, when they got married. Kerry teaches Literature at the local college, and she was thrilled with the romantic aspects of the trip, including, of course, the food and wine. The Truth be told, Bob, a schedule clerk in the mines, would have been just as happy to use his vacation time doing home repairs and fishing. One afternoon, about half way through their vacation, they were having lunch at a charming sidewalk cafe. As Kerry tells the story, she didn't recall what she ordered, but Bob, being not so enamored of French cusine, half-jokingly mentioned to the waiter that he would really enjoy a plain old hot dog. The waiter nodded and vanished. When he returned with their meal he presented Bob with "the most beautifully grilled sausage on a small baguette, with melted Gruyere-like cheese, carmalized onions and brown mustard." Bob condescended to give Kerry a bite, and she had to admit it may have been the best thing she tasted on the whole trip! SB (Bob jokes, "but no ketchup?")

You gotta love this Thread! So many things I really didn't want to know. SB

I have a recipe which uses similar ingredients and calls for semi-sweet and unsweetened chocolate at a 3:1 ratio, and also adds a small amount of unsweetened cocoa powder. They're a little sweet for my personal taste, but everyone else seems to like them. SB

I can imagine my (long -gone) Slovak G'ma nodding her head in agreement to this..... ← If you found yourself in a contrary circumstance, ie: too much of something nobody wanted, the saying was, (in phonetic Serbian), "Oches, naeches, modash." We were told this meant, "Whether you want it or not, you got it!" SB (and you didn't argue with Grandma Baich!)

Some of my late Grandmother's Serbo-English sayings: "I don't chew my cabbage twice." (if you had to ask her to repeat herself because you weren't paying attention) "You think you're some kind of special kobsica (sausage)?" (if you expected preferential treatment) And my favorite because it's so Existential, which was always spoken in Serb, but roughly translated as, "It smells of its nothingness." (when everbody suddenly decided they wanted something just because there wasn't enough to go around) SB (wishes he had learned Serbian)

Let me guess - placenta? Oddly enough, this would not be considered odd in any way among most of my friends. ← Pardon me, but I really don't want to know. SB (happy with a Pooh Head)

A frozen foam Winnie the Pooh head in a Zip Lock Bag! SB (it's almost creepy)

I'm VERY impressed! It sounds like an efficient but friendly operation. Do you have locations in the Midwest? Would you like one? SB (sitting on a dynamite lease in a great neighborhood)

RE: This chain has about 50 restaurants, only one of which has had to close, and that was because of a strangely unexpected loss of lease on the property Lesson #1: A restaurant (or any business) is only as sound as it's lease. Hire the best realty/lease lawyer available. SB (dealing with an unusual restaurant lease situation right now)

There are just too many variable to make even general assumptions. Even burners on the same range will heat up differently. Trial and error is the only way to learn. For the purpose of having some kind of starting point you might consider "high" to be for browning, or bringing something up to heat quickly, similar to a 450-500 degree oven. "medium" would be general purpose cooking, like a 350 degree oven, and "low" is to maintian a temperature over a long period, (simmering for liquids), like a 225 degree oven temperature. SB

That reminds me of the new commercials for Wendy's dollar menu. Someone gets a traffic ticket... "80 Frosty's?!" someone buying something else, "wow you paid 99 burgers for that" etc. (I've been looking but I can't find a link to one of these commercials, and Wendy's has some other commercial on their website right now. Maybe it's not Wendy's? Anyone else seen these?) ← My friend Rust is about a 6'4", 350 pound biker; the bearded/leathered/chain bedecked Harley Davidson kind. His wife has a home business making teddy bears, and often when she needs help cutting out patterns she impresses Rust into service at minumum wage. Rust was telling me once how he broke the transmission case on his Harley while trying to fix the kick starter. He said, "Damn, that's gonna cost me cuttin' out 300 ****ing teddy bear skins!" SB (I think the 99 cent menu is Arbys?)

1. No doubt. I know I have neither the appetite for, nor the stomach for, many thing besides food that used to appeal to me. 2. I not so sure about this. As far as I know, the Periodic Table of the Elements isn't divided into organic and synthetic sections. There are certainly chemicals and compounds that are harmful, but there are plenty of things in Nature that can kill us too. I actually like MSG. Vegeta, made in Croatia, is the "secret seasoning" in many of my favorite dishes. 3. This is probably the biggest factor. We out-think ourselves. To a certain degree our tastes have matured and become more refined, but this should allow us to appreciate simple pleasures all the more? SB

Eating Peas (old poem) I eat my peas with honey, I've done it all my life. It makes the peas taste funny but it keeps them on my knife! SB

I agree with most everyone who answered so far. Breakfat in bed is another romantic notion that's better in contemplation than consumation. SB (has served it)(never had it)