Potter

The first time I had moo shoo pork (age 16) I thought the pancakes were little wipes for your hands. I suppose they were not very good pancakse to begin with as they were kind of spongy. I've had much better moo shoo pancakes since then. Anyway, I then proceeded to wipe my hands with the pancakes. Boy did my family have a laugh!

Hello all. I will be visiting Atlanta for the first time over the Memorial Day weekend and need some recommendations from those in the know on where to get some good BBQ. The relatives I am visiting do not like BBQ (what the hell is wrong with them? It may explain why I have never visited them before) I will be in Atlanta for one day (a Friday) and then will be at Calloway Gardens for 2 days (Sat & Sun). I must eat BBQ at least once a day while I am there. Recommendations for other places to eat (breakfast) are also welcome. If there are any good junk/antique shops/flea markets, I am happy to hear about those as well. Thanks

I've eaten at the Famous Dave's in Moutainside NJ. I am a pulled pork gal and their pork is okay in a pinch. I like sweet cornbread. Their corn on the cob is mushy, but what do you expect if you eat corn on the cob out of season. Better than nothing in the BBQ scarce northeast. Virgils in NYC is much better. When the hell is Hot Rod's Pit BBQ going to open in Wharton, NJ? It was supposed to open last August, then it was October/November, then january? When???

I call my son, Butter Biscuit, Sugar Bun and Honey Bun. My sister refers to her kids as meatballs or manigot (weird italian pronunciation for manicotti). Sometimes, I'll call an especially chubby baby a "porkchop"

There was a very long thread on relish trays awhile back. You should search for it. It was fascinating and amusing. The Chinese place near me has a page like that in their menu book. I recently ordered the fanciest looking one with the most gee-gaws sticking out of it. The waiter told me they no longer use the tiki cups or fake coconuts. I told him to forget the drink. I only wanted it because of the cup and the way it looked. When I was a teenager my best friend and I used to order the "Lover's Bowl." It was a giant bowl with hula girls and volcanos painted on the side and it had a raised ceramic volcano in the middle. Liquor was put in the volcano and set on fire. God I loved that!

No, it was a big thing-- or at least a high-profile media thing, what with the fat and the cholesterol and the hey hey MY ARTERIES! But as a movement, it was sacrificed on the altar of the great god Atkins... ← If I recall correctly, wasn't oat bran the big diet thing back when folks were anti-beef. Supposedly it cleaned out your arteries. Everyone was very concerned about their arteries.

My house is rarely without a tub of port wine cheese spread. I love the stuff & so does my 5 year old son. I remember the ceramic crocks. Now it's plastic or nothing. A few years ago I bought at a yard sale an oil painting of a mouse with human-like characterisitcs standing next to a brown ceramic crock of cheese. Deliciously bad art.

Hooray for chicken cordon bleu! My mom made this a lot when I was a kid and I still like to make great dish. My favorite meal to order at a restaurant as a kid was French Onion soup and chicken cordon bleu. It seems every restaurant had it on the menu.

I absolutely loved the Magic Pan at the Paramus Park Mall in NJ in the mid to late 1970s. I thought it was so chic and sophisticated when I was a kid. My favorite was the ham & cheese crepes. I guess Magic Pan went the way of Farrell's (which was also in the same mall)

Thank goodness I'm not alone in my love of tuna casserole. That and chicken or turkey tetrazzini are good ole' comfort foods in my books. Edited because I had a lapse in singular versus plural adjectival forms. ← Yeah turkey tetrazinni! Yuck tuna casserole. I only like my tuna hot when it's music.

Chicken a la King over toast points. To this day, my MIL makes a pale green jello salad with celery and walnuts that is wonderful. Bananas Flambe

Let me tell you something. YES. I like em fried and in gumbo and in soup. I like em dried on the plant and used as a house decoration. I just opened a jar of Talk O' Texas Okra Pickles and they are yummy. I almost had a thrombo when I saw these at my local NJ A&P.

NulloModo: That's A okay, but don't go overboard. Check out www.stainedapron.com for restaurant workers gripes. Unfortunatley, a lot of the stuff is true. I am too computer retarded to provide an actual link. sorry.

Hey, I just spent the evening making the gumbo and it turned out great. Dh is eating it now & loving it. It will be even better tomorrow. Will serve with corn bread or biscuits. Haven't decided yet. I have made gumbos before but this is the first time I had the guts to go whole hog with the roux. Always chickened out before roux got dark enough. Tonight I stirred & stirred and watched. In case my eyes were getitng bleary I had my son give a second opinion as to the roux color. He is a candy fiend. He said the color was like a Kit-kat. Figured that's the same as a Hershey bar. There you have it. Good eatin' next few days. Thanks

Rosemary is the BOMB!

For breakfast: hot cous cous with milk, butter, cream, cinnamon, and dried cherries. Inspired by Deborah Madison's recipe for breakfast cous cous in "The Savory Way." Her recipe called for prunes.

[ I will also maintain that foie gras is no one's lunch meat. It's celebratory food for most of us, but it can be found in the restaurants that mainstream America goes to for that special dinner. Pate de foie gras is MY lunch meat! In NYC at Sau Voi Corporation on Lafayette (a Vietnamese store that sells bras & vietnamese music cds as well as awesome sandwiches) you can order a sandwich with ham and foie gras, cilantro, etc on delicious french bread all for less than $3-. next time you're in NYC check it out. Get there early at 11:45 or noon or you'll have to wait on line.

LARD RULES!!!

The December 2004 issue of Martha Stewart Living has a recipe for marshmallows (peppermint with red food coloring swirls). could probably get the recipe off her website. Fairly easy recipe. Delicious marshmallows eaten out of hand or in a cup of hot chocolate. Would definitely make tham again but with the following changes. Use a bigger pan. I forget what size the recipe called for, but I would use a much larger pan so the marshmallows aren't so tall. Also, I would omit the food coloring next time as it was difficult to get the swirls of color throughout the entire marshmallow. Finally, when you cut the marshmallows, have a plate of confectioners sugar to roll them in so they don't stick to the platter or whatever you put them on. If you are a Martha-hater, just try and forget that the recipe came out of her magazine. good marshmallows.

Oh come now, ten days is perfectly safe for ham. Heck, I was still eating ham and turkey from Thanksgiving a week before christmas... ← Wow. You must have an iron stomach. My mother-in-law would love you. What's the oldest food you ever ate? did it make you sick? 100-year-old eggs don't count nor do any aged/fermented foods.

Quesadilla with cheese, salsa and cilantro. goat cheese on toasted whole wheat granny smith apples and cheddar cheese humbolt fog cheese and triscuits CHEESE I could never be a vegan but I could easily become a cheeseatarian.

My hubby will eat anything but he has a strange aversion to corn bread, corn fritters and corn pancakes. However, he will eat these things if I make them. Though he likes corn on the cob. My main pet peeve is how he eats ice cream. Pours milk over it and loudly smashes it with a spoon. It's like he's making a milkshake with a mortar and pestle. Due to his upbringing, he is very reluctant to throw away food that is old (not yet rotten, but iffy). He's getting better with this. Last we time we ate at his mom's, she tried to serve us 10 day old ham from Christmas. I was very proud when he told her he wouldn't eat the ham and no else should either!

Anyone read the artcile in (2/16/05)Wednesday's New York Times about frozen vegetables? the author was a self-declared "snob" about using only fresh produce, but he tried frozen when truly fresh stuff was out of season and found it to be cheaper and just as tasty (sometimes more tasty in the case of rutabaga and turnip). I heartily agreed with the author about using this stuff for out-of-season veggies during the winter. I also keep frozen fruit (no sugar added) in my freezer for quick pies and smoothies when fresh is not available.

You said it. You just have to know when you need to use the so-called special/expectional/best. I don't think it matters whether the oregano is from a mountain in Greece or the pot in my backyard. I think it does make a huge difference if you make a tomato salad and use out of season supermarket tomatoes and Polly-O mozzerella rather than waiting til the tomato season for a tasty fresh one and using fresh mozzeralla. As with everything else gotta use common sense.

Hey! Harriet the Spy got me eating tomato sandwichs as a kid.