srhcb

But what a beautiful way to go! "From out of nowhere Felina has found me, Kissing my cheek as she kneels by my side. Cradled by two loving arms that I'll die for, One little kiss and Felina, good-bye. " SB (gets a tear in his eye even now)

Many years ago my friend Lightning and I were out "scenic-cruising" some back roads on a nice summer's afternoon. We spotted a roadside bar and grill and decided to stop for burgers and beers. Inside we found a diaperless baby lying on a pool table with a dog on the (dirt) floor beneath. The only other person in the room was the bartender, an elderly gent wearing a t-shirt several sizes too small to cover his middle, smoking a big cigar and watching a soap opera on tv. Lightning and I decideded just to get some prepackaged food, and settled on a couple bags of chips, some Slim Jims, and candy bars. We asked the artenderfor a six pack of beer to go. He said he didn't have any six packs cold, but offered to sell us bottles from his cooler placed in a Coca Cola carrier as long as we remembered to bring the empties back. Since he'd never seen us before we thought this was pretty damn nice of him, and we made a special trip, one hour each way, to return the bottles a week later. (The same guy was working and the dog was still under the pool table, but the baby was gone.) So, how should we have known this may have been "the wrong place to eat"? The name of the joint was "Sanitary Harrys"! SB (I assume the old guy was Harry)

I think maybe the real rail car diners are an eastern thing? The only genuine diner in MN is Mickeys in St Paul. It was built in NJ and shipped here by rail in the late 30's. There was a show on either FoodTV, Discovery or Travel Channel devoted to diners that was really interesting. SB (wishes we had more)

One word: Ketchup! My 2yr old grandson eats it on everything, and eats everything with it on, including some not-too-appetizing combos. SB (ketchup on cotttage cheese anyone?)

I actually have some semolina in the house and was thinking of using it. IF I ever do this again what is a good proportion? ← Lots of recipes specify 100%. I generally use 1/3. You want the coarse ground, sandy textured semolina, since I want it to absorb the moisture more slowly. I'll often use 1/4 to 1/2 semolina for pizza crust or Italian bread dough too. Just remember it dry out some as it rises. SB

Just don't say "the Turks do it better". SB (Serbs have looooooooooong memories)

Being half Serb, I can opine that perhaps their definition of "best fish fry" emphasizes quantity over quality? SB

Like any other passion, the love of cooking tends to ebb and flow. Every now and then I'll notice myself making the same unchallenging meals over and over. Sometimes its weeks or months. I just lack the incentive to be creative or try anything new. This is especially true when it comes to baking. Everything seems to be "been there, done that." Sooner or later something will re-ignite my culinary fire. It could be a recipe from a book or magazine, a television show, a conversation or a message on a discussion board. Once I recall being snapped out of a funk by watching "Two Fat Ladies" on Food TV. They were having such a wonderful time in the kitchen! With the approach of the holiday season, a great time for cooking, hopefully something will inspire you. SB PS: My last resort when I'm down on food; reading MFK Fisher.

I always use part coarse ground semolina flour when making pasta. It continues to absorb moisture while the dough rests, so it's a better texture for running through the machine. It also gives the finished product a nice "bite". Semolina is the milled endosperm of Duram wheat. It's very high in protein (gluten) and makes a great thickener. It can even be prepared as a hot cereal or cooked like polenta. SB

Or, make your own pods: http://www.ineedcoffee.com/04/coffeepods/ SB

I suspect more and more brands will become available in pods as the the one cup makers find wider acceptance. Even at about $.25 each the grounds are probably nearly as cheap as the water you'll use, and it's a lot cheaper than having coffee anywhere else! SB (never drinks just one cup of coffee)

Separately? If together, please share the recipe.... ← I was reminded of this story while replying to a post on another discussion board on the subject of a recent PBS documentary. Long, long ago, a girl a year older than us, (and a cheerleader besides), invited my friend Luke and I over to her parent's house in the afternoon to listen to a new record album. We figured it would be polite fo bring something for lunch. I was staying with an aunt at the time, and rummaging through the back of her cupboards we unearthed cans of okra and whale blubber. I don't know how she happened to have these two items on hand, neither of which are very common here in Nothern Minnesota, but suspect they may have been connected to her having hosted a Japanese foreign exchange student a few years previous. In any case, we decide she wouldn't miss them, and Luke and I set off to the cheerleader's house. Between the texture of the canned okra and the odor of the whale, there was no way, separate or together, we could eat either one. This culinary disaster may have affected out musical judgement, because we didn't like the new record album either. (Incidently, we were never invited over to that girl's house again.) In the years since, although I've never tried blubber again, I have had decent okra dishes, and I've come to be a big fan of Bob Dylan, whose first record album was what we listened to that day. SB (never had much luck with cheerleaders again though)

My husband eats his waffles the same way as your son. He's a Minnesota native, maybe it's a regional Minnesota thing? I have been enjoying this blog so much, and I'm looking forward to hearing about the party. Good luck with the preparations! As for Kris's part of the blog, I'm drooling over the spring rolls and the other amazing foods... ← My Grandfather, here in MN, always ate his first serving of waffles, (or pancakes), with maple syrup and his second with sugar and heavy cream. Sort of the same thing, but a little tougher on the arteries? SB

okra and blubber SB

You could make your own using vegetarian gelatin. (Emes brand) Or, buy Kosher marshmallows! SB (do vegertarians eat smores?)

Oh, could be 'cuz I'm so behind in the digesting endeavors... Life as a full-time writer has taken its toll! I was able to work on those digests when I was a mere secretary with little more to fill my day. Srhcb, you seem a likely candidate to take over - interested? I've got what was to be my next installment about 2/3rds done which I could forward to you, if interested! ← Be that the case, I'm willing to take a stab at it, stipulating that the digest will not be as well written, and may often come precariously close to slipping off-topic. SB

How come so mnay people read this thread, but nobody ever posts? SB

That's interesting. The perfect Northern MN crop! Next year's garden, nothing but root vegtables and brussels sprouts! SB (tired of Jack Frost raiding his garden)

For Christmas cookies and quickbreads, (my specialty), I just use colored plastic wrap with colored ribbons. You can use the colors as a code for those with particular food likes/dislikes. (ie: yellow ribbon = w/o nuts etc) SB

You gotta love something about Minnesota other than the weather! I was in The Cities yesterday and saw 88 in Edina! Back up North today, high of 53 and wet, with lows in the teens forecast for Wednesday and Thursday night. It was a remarkable summer, once it got going about the last week of June. I still have green tomatoes in the garden, (till tomorrow anyway). Up here we usually had our first hard frost back in early in September. I wish you good luck with your cooking and reporting this week. SB (got some nice Bayfield WI apples last weekend)

I remember the Hot Fish Shop, I think, but thought it was closer to the Twin Cities? A Google search turned up no mention of other locations, and I can't believe anyone else would have been using the same name circa 1975? In fact, I don't think I've ever been to Winona? SB (whose memory isn't that bad?)(yet)(I hope!)

RE: "The aroma is faint and faintly sweet. The cup displays a pruny fruitiness that plays peek-a-boo with a distinctly unpleasant rubbery taste. In the finish the sweetness prevails, though barely." Hmmmmmm. My friend was too young to drink coffee himself when he lived out East. He did mention that his Dad's coffee had a unique aroma. SB (like burning rubber?)

Mice in Place! Always get your Mice in Place! SB

My guess is that the difference is mainly marketing. At least judging from the copy on their web site, I'd say the "New York Roasts" are an example of relatively recent brand extension (i.e. since the Sara Lee buyout), and the "regular" is probably closer to what your salesman's dad would have been drinking. Exactly what the "New York Roasts" are is a little hard to tell from the vague descriptions. A "Little Italy Espresso" that "is made specifically for your espresso machine, but can be brewed in any regular coffee maker" is probably, like Australian table wine, not so much for drinking, but for laying down and avoiding. ← I think I'll go with the "Original". It can't be too bad if it's lasted all these years? THANX SB

The salesman who supplies my advertising novelties, (like left-handed flying pink pig pens), is originally from the NYC area. He remembers his dad drinking Chock Full o' Nuts coffee, (this would have been in the early 60's), and although he's not a big coffee drinker himself he opined he might enjoy trying a cup. I figure to surprise him the next time he stops in. I notice Chock Full o' Nuts offers both an "Original" and a "New York Roast". What's the difference, and which would you suggest? SB (has read the interesting story of Chock Full o' Nuts in Mark Pendergast's "Uncommon Grounds")