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My Sister recently found a copy at a used book store. I was surprised to learn that Vincent Price and his wife were such food fans. The book is very well done, and is also interesting as an indicator of the state of food and dining in this Country in the late 1960's. I might actually suggest the word "classy", or even "refined", as being the most descriptive. It's still available new: http://www.amazon.com/exec/obidos/tg/detai...product-details SB

I have (The Andy Griffith Show) "Aunt Bees Mayberry Cookbook", which is actually pretty good! http://www.entertainment-reviews.com/Aunt_...1558530983.html SB (ohhhhhh Andy!)

It's funny how many of the posts to this thread, unintentionally I hope, actually go beyond snobbishness into the territory of censorship, which I suspect many of those same authors would strenuously object to were it implied in the provisions of the Patriot Act? SB (likes the number 38.50)

"May not be as sophisticated" is perhaps a gross understatement, but stock car racing fans do love their food! Visit any stock car race track, in particular a local dirt "bullring", but its also appropriate to the beautiful facilities at Daytona, Talledega, Texas, etc, and you'll see proportionally more "super-sized" people than anywhere other than Wal-Mart at three in the morning. It's no accident that the weight loss product Stacker 2 is one of racing biggest new sponsors. SB (apologizes for all the obvious puns. It just came out that way)

Q. Why don't they ever turn right? A. They'd hit the wall.

Uncle Meat! Yikes. And, for his friend Capt Beefheart, well ....

I understand that cows brains cooked with scrambled eggs used to be popular in Texas? I suppose the textures are remarkably similar. SB (never tired it)

But I missed my favorite, Nutmeg. And, by extension. Mace. Oh well, there's always the Penzey's catalog. SB (has a cordless drill ....

Hmmmm. I do not agree. Per my online of The New Oxford Dictionary of English Enthusiasm is infectious. Snobbery is not. Do we examine ethusiastic snobs or snobby enthusiasts? Now how many times does a variation on the following words are going to go without due consideration? Or is this a thread turning into a vent, gripe and point distainful fingers at x, y or z threads or unnamed fellow eG'ers, present or past. *yawn* Emphasis mine. Semantics is the refuge of a scoundrel? This is the sort of thing that I meant. SB (lighten up)

I just read that whole thread. The only disdain I saw was when talking about the Food Network's management decisions to dumb down some of their more "advanced" content, and their justification for doing so. Doesn't sound like snobbishness to me at all. Sounds like the market segment that demands more advanced food shows demanding more advanced food shows and being disappointed when TVFN decides to scale back that very product line. The comments concerning Food Network's policies were indeed what I wished to refer to. Food Network started off with more hands-on cooking shows, which I also enjoyed more than the current travelogue type programing, but this is apparently what the viewers, hence advertisers, desire? Hopefully, there exists a sufficient number of hardcore food enthusiasts that some other producers will choose to exploit as a market and sophisticated cooking and dining shows will soon appear on another venue. SB (any enthusiasm includes an element of snobbery by definition)

On another food discussion board we use the term "eG" to imply snobbishness, part in fun, but not by accident. While most of the Threads are informative and interesting, even if contentious, a certain distainful attitude does often intrude. For the latest example, check out this discussion of Rachel Rayes Food Network shoe: http://forums.egullet.org/index.php?showtopic=35119 SB

Nice Job! I'm not familiar with "Urmasica" (I'll ask my Mother), but your stuffed pepper recipe looks pretty much like my Grandmother's. Your "Sarmas" look familiar. Around here, (Northern Minnesota's Iron Range), stuffed cabbage rolls are are mandatory fare at local weddings and funerals, and there have been many heated arguments over the "correct" form. The ground meat mixture may or may not include ham, and they might baked in sauerkraut, (which seems to be the Serb preference), or cabbage, which may or may not include tomato sauce. (The heathen Slovenians make it that way) The stufffed pancakes resemble what we call "Polichnkas", which are a bit thicker than crepes and rolled around either a fruit jam or cottage cheese type filling before being baked. The "Cevapi" look familiar, but I'm sure I haven't had them since Grandma died quite a while ago. I'm not familiar with "Zacin C" or "Vegeta", but once again I'll check with Mom. Coincidently, my Mom has always been known as "Vegie" for some reason not directly associated with her real name, "Zvezdana", which I believe means "star". Thanks to everybody for helping with this fun Thread! S (half Serb) B

Carolyn!! Now, we not only have in common an interest in Gastronomica magazine and psychedelic stories, but Scotch heritage! On one of my other food related discussion boards I have oft been teased mercilessly about haggis. It's good to know where I can find some backup next time I need it. SB (1/4 Scots)(Chalmers)

Carolyn! We apparently share something besides our fondness for Gastronomica magazine? (I doubt there is any connection though.) Although this is also Off-Topic, it does have to do with food. Perhaps if any other Posters would like to share their experiences with food and psychedelic drugs we could start a new Thread. Anyway, this is one of my Blatz (beer) and acid stories: My friends Burke, "QO" and I found ourselves stranded in what was then billed as "The Blizzard of the Century" on Superbowl Weekend somewhere back in the mid 70's (I think?). We had begun our adventure Friday night at an old rural hangout known as the Phunny Pharm when the storm began. Early Saturday evening we finally realized that there had been no traffic on the highway all day, we couldn't even see the roof of the car in the driveway, and we had virtually no food! Since the firewood was buried under the snow outside we moved all necessary furniture (ie: couch and stereo) into the kitchen in order to utilize the oven for heat. Luckily the electric power remained on the whole time, because while we could have survived by burning furniture in the wood stove, we really would have missed listening to the stereo. Still, taking into account our physically and mentally depleted state, things weren't looking all that great. Around 7:00 Saturday evening, to our amazement, there was a knock on the door! QO's brother had been stranded at another friend's farm about 5 miles up the road. They had come down on cross country skis to see if they could trade us surplus food for any extra alcohol we might have. As luck would have it we were still well supplied with Canadian Club whiskey and Blatz beer, plus, should worse come to worst, our last hit of windowpane (if you have to ask...). We managed to prepare oatmeal crusted perch filets with canned creamed corn and crackers for dinner that night, and then fell asleep on the kitchen floor. By Sunday morning the snow had stopped. A road grader came by about 11AM opening up one driving lane and we were able to hitch a ride to town to watch the football game. PS: This was the time the forementioned "QO" got that nickname. He had fallen asleep on the couch, and Burke and I noticed that he bore an odd resemblance to the fellow on the Quaker Oat box. SB (as Carolyn said, this was looooong ago)

The border lines seperating the Balkan countries have never been very distinct for very long. Whether that's the cause of or the result of all the ethnic animosities I wouldn't dare guess. Regardless of nationality, language or religion, the foods eaten by the various ethnic groups are remarably similar for obvious reasons. Even then, minor variations distinguish the dishes. The Slovenian "Potica" is identical to the Serbian "Povitica". At least, they're as identical as foods based on Grandmother's unwritten recipes can be, so I don't know whether food gives the various peoples common ground or just another reason to argue? SB (like Grandma Baich used to say, "Those Montenegrins! Now they're really crazy. Like gypsies!")

My Mother is a great cook We've always joked that she's a "Professional Mother" because of her BS in Home Ec Degree. Besides that "formal training" she aquired great skills, especially in breads and desserts, from her Serbian mother and learned to make my Dad's Scotch/English favorites from my other Grandmother. I was never a fussy eater, in fact I'm told that my first word was "bite". About the only complaint I cwould have about Mom's fare is that she tends to overcook fresh vegetables, but, then again, this could be my Dad's preference?

Mail Order Haggis: http://www.blackface.co.uk/blackface_haggis.asp SB (one fourth Scots)

For any of you who speak the language: http://www.istrianet.org/istria/literature...erbian-xmas.htm or, even if you don't. SB (surprised how many Serbs are out there!)

TODAY IS SERBIAN (Orthodox Church) CHRISTMAS! Many Serbs, (my Mother's parents included), came here to Northern Minnesota in the early 1900's to work in the iron mines. The Orthodox Church still uses the old calendar, which is fifteen days behind. There were always jokes about how the Serbs celebrated two weeks later just so they could do all their shopping at the after-Christmas sales. This site has a good description of the traditional celebration: http://personalpages.tds.net/~duonexus/ves...articles_6.html Within my memory, the only part of the celebration I recall is that Grandma Baich always used to roast a whole pig for the occasion. That was many years ago, and I'm only half Serbian, but I did make pork last night. (okay, pork fried rice, but pork none the less) Traditionally, no local businesses take down their decorations until after today for risk of offending their Serbian customers. SB (Remember, "we" started half the World Wars ever)

As it states on the back cover of my copy, "I do not know of anyone in the United States today who writes better prose". This was said by WH Auden, who knew something about prose. SB (and it's still true today, as far as I'm concerned)

"Apprentice" by Jaques Pepin, Delightful, and "Wilder Shores of Gastronomy" (20 yrs of Petits Propos Culinaires) by Alan Davidson, Absorbing. SB (who keeps MFKF's "Art of Eating" readily at hand for whenever he feels discouraged)

Check out: http://images.google.com/imgres?imgurl=www...-8%26oe%3DUTF-8 Click on her pic in the middle of the second row down. Be sure to note her educational background if you're among those who despair of the "giggly" female judges. SB (likes IC Sakai best)

Bingo!

Carolyn: Actually, I haven't even kept up my slight contribution to this endeavor very well, and I'll try and catch up to you, "chronologicly", asap. THANX SB

RE: Carolyn: "for some odd reason, I was painfully shy and felt somewhat out of my element. I felt like an amateur amongst these people and had a hard time striking conversations with anyone..." It would be hard not being somewhat intimidated in such circumstances, but your report is far better than an "amateur" effort. I'm sure many of the event's participants would have been glad to speak with you "on the record" if they had known they might be featured in your article which was destined to appear on such an august site! SB (okay, buttering up is the polite term, but I really mean it.)