Rebecca263

American cheese is salty, slippery and kind of greasy, to me. But, I'm judging by the stuff you get in a apckage at the supermarket. Now, I've tried Velveeta. It's also salty, slippery and kind of greasy. I can't imagine eating it out of hand. It actually makes fudge that other people enjoy! If you check out my photo gallery, you'll see photos of my Kifddle making it with me! I also had Velveeta in macaroni and 'cheese'... seasoned with worcestershire sauce, and 'enhanced' with grilled tomatoes and some chopped cilantro. I admit, it will never be my favorite macaroni and cheese, but it has a pleasingly creamy profile, and it is EASY to eat. Still, don't anybody send me any. ETA: I always wanted to try cheese in a spray can!

This is such a touching subject. I've got so many feelings tied up in what everyone else has written. I can't even begin to add my won. Let it be enough that I say thank you, Karen. For this thread with myriad feelings embedded within.

I had a TERRIFIC crush on this man, when I was 12. I am going to get someone to check this out from the library for me, as soon as it is available. I cooked a LOT from his books in the late 70's.

What is Vienna sausage? Is it from Vienna, or is that name something Koreans call it for some other reason? I confess, it looks like little hot dogs, to me! Edited: Um, never mind, I just googled it. Dumb me!!!! PS: Your sons must have black and blue cheeks after outings, they are really beautiful children. And, hey, your smile isn't too shabby itself! I'm so glad to have a face to put to the writings now!

Salted fried chicken with powdered sugar and raspberry jelly. I don't THINK it's disgusting, but I am told that it IS. <sigh> Hey, you guys, bring me some anyway, mmkay?

Esteemed DG, my daughter and I just finished dinner, thank you! She even took a picture before she served it, we had it with brown rice. I'll ask her to post it in the dinner thread. I love my Kiddle! I found it very similar to a couple of dishes that we ate as children, the main difference being the use of soy and chopped pepper as seasoning instead of allspice and bay leaves, or fresh basil in in another dish. We are Italian and Syrian in my family.

My dream is a square, with 2 layers, a brownie one and a fudge one, coated in dark chocolate.

We have all of those ingredients and my daughter is making that chicken afritada right now. Well, we don't have a wok, so she is using our immense stock pot. It will stock pot chicken afritada. This is the first time she read something on eGullet and we actually made it right away. I am glad there was a recipe up for her to make for dinner, she feels better when she is cooking! Thanks, oh wonderful Domestic Goddess.

My solution is not to do it. Really. The more I think about this, the worse the idea seems. Maybe ground poultry, seasoned, shaped into little cigars, and rolled in some interesting coating, then pan browned, would be a good option. I know that ground poultry sausage is nicely thawable, because when I make it I freeze at least half. I think that Steve has a noble idea, it's just not a wonderful idea. There are so many things to do for the #1son, that can be put in the freezer and popped out by the sitter, grands, etc. Why limit your ideas to one thing, anyway? Heck, whatever you're cooking, practically, roll or pat it into a shape, freeze it, and voila! Edibles for the #1son, that engage him AND nourish him, and are easy for your caregivers to dole out. The only food we ever fed our toddler that I wouldn't eat was pureed cooked plums, and I would have eaten that, with toast, if there was enough to go around! I'll wager that you can spend LESS time on this project and have BETTER results by adapting some of your own leftover foods to the task.

My first thought is WHY? Why even go there in the first place? Make something else his favorte staple, instead. My daughter loved stuffed grape leaves of any variety when she was a toddler, steamed string beans, bean 'dip' for her dippyy things(breadsticks, rusks, pita bread, toast soldiers, raw vegetables) and fruit dipped in soy sauce or balsamic vinegar. My neighbor's son couldn't survive without his little bowls of rice and string beans. I mean, he had to eat his rice and string beans EVERYWHERE! His mom was glad when he was out of diapers, LOL. What I'm saying is, with a dad of such expanded tastes, chicken fingers is kind of eh. Oh, BTW, stuffed grape leaves freeze well, and they micorwave in 2 minutes in a serving of 3.

Other people are doing my marketing these days, and someone got me a tin of King Of The Sea sardines to try. This variety is Sunflower Oil with Herbs. When you open the tin, the first thing you notice is the faintly spicy aroma. Then you notice a small, perfect little flat round of carrot, sitting atop one of the sardines. I immediately forked that tiny morsel up and bit it, WOW! Delicious! A bit saltier than I am used to, with an unusal piquancy to it, peppercorn with something extra, not exactly hot sauce, really good, and layered with bay leaf flavor, too. I then put the sardines onto a plate of chopped greens, poured the oil over that, and added some lemon juice to the salad. Really good!!!! The ingredients say that these sardines are seasoned with chili, bay leaf, salt and pepper. No mention of the carrot slice. Hmmm. Secret ingredient, eh? I admit, these are not as much an all around sardine as my favorite Season sardines are, but they are truly excellently flavored.

DG! How happy to have you blog! Thank you! We are really getting the best of bloggers lately. Such a joy! Dear, that freezer, it's, well, it's DEFINITELY not mine. I do wish that I could say that mine was like that, but in our apartment you put your arms out in protection when you open the freezer door! Homemade sausage is in your freezer! Do you make that delidious stew that gets served with eggplant? I am trying my best to remember the name, pochero or puchero? I KNOW, they are both stews, I always get them mixed up!!! Bad girl, one is my favorite, the other is chicken, is all I know. LOL Ah, and your little fort makers??? More photos, please, those boys are adorable!

I like to stuff a lamb breast with them. The flavor is just beyond delicious.

The fried calamari with no tentacles always weirds me out. Where did the tentacles go? Were these squid deformed? Yet, even more importantly, looking at the plate on that website, why are those 'fried' squid so white? I sense a chemical disaster, and it scares me. If we eat there and that comes to the table, will you hold my hand?

Now, see, when I've dated a man who clearly enjoys his noodles and isn't afraid to make noises while he's doing so... well, it bodes well for the future. That's probably a good match for me, someone who can appreciate a good slurping. I's a good third of the fun on eating in a Pho house. I've always told my #1boy that noodles are sexier than sashimi, just because of the slurping that goes on! So, keep your chin up, slurpers. There's someone for everyone. Oh, and Sheena? He won't go shoeless? Dear, your Syrian/Italian Auntie is not thinking this bodes well. Shape that boy up!

Oh, I forgot. Every couple of years, I'll devour an entire box of Cap'n Crunch. My dear Cap'n Crunch. I always liked bad boys, you know. Wish he would reform as some of my other bad boys have at this stage in our lives, since he makes me sick, these days.

A bowl of bran cereal with raisins or a bowl of Grape Nuts, with milk or yogurt. Decent snack. ONLY good late at night.

See, here is the problem with grits, for me. I adore them, but crave fat and salt mixed with them. I am going to try making my grits with chicken broth this weekend, perhaps that and a lemony chopped salad will be a good combination. Because of the medications that I am on, I just really feel the need to avoid the fatty salty thing. Even though the oncologists have assured me that my triglyceride levels (from under 200-500+ in 5 weeks!) are completely from medications, who wants to add to that?

I always wanted to try uni in pasta. I have only eaten uni sushi or sashimi style, and I adore it. Someday I am going to buy a tray of uni and figure things out, pastawise.

I use cardamom pretty regularly in my cooking. I like it in home made applesauce, in apple tarts and apple cake, and of course, I use it in my Syrian coffee sometimes, too. I use it in roast chicken recipes, and in curries. I have a Scandinavian friend and he uses it in a lot of the cookie recipes that he learned from his mother. Does that give you a bit of a start? I'd imagine that a touch of it drizzled on coffee ice cream would be good to start. And, perhaps there is a way to incorporate it into a braised chicken recipe-- maybe with some cumin and lemon. And GARLIC.

The waxed paper makes for an awful chemical aroma, I dig it . My #1boy has asthma, and the aroma made him gag. I like cilantro.

Now, see, to me German meat and potatoes sounds really exotic, so why is her love of trying new things amazing?

Oh, my dear one, we'll be seeing you here again, I'm certain. Methinks it's not exactly LOVE at work here. Unless you can train him to like kimchi. Maybe on his overdone hamburgers, to start.

Thank you, Ah Leung, for a wonderful weeklong visit. We have enjoyed so much to read your writings, see your photos, and learn so much about your own history. You are a wonderful 'blogger. I wish you and your family all good things in the comng year. Reading your 'blog about work has reminded me of a job I had many years ago, running a TRS-80! Be well!

Michy's is kind of far from Pembroke Pines, and they'd have to hit the highways for it, too. Do your parents care for Italian/ Argentinean style food? I honestly don't even know if this place is still in business, but it's worth a try. Costumbres Argentinas 954-443-5037 is the telephone number in my book. They are/were in a strip mall on Pines Blvd, and the food was really decent. It was very family style, not fancy decor at all. The owners' names were Veronica and Carlos, it seems that they were pretty friendly, or I wouldn't have made a note of that. Now, if you're looking for funky, and your parents are adventurous, you could send them to Sango's 954-432-5828. It was Chinese/Jamaican, also in a strip mall, on Pines Boulevard. Do you get a sense of the theme here? Anything decent in Pembroke Pines is a little 'off the beaten path', and your parents may not care for that if they are not foodies. There is also another Argentinean steak place called The Knife on Hallandale Beach Boulevard, towards the beach. I don't know the telephone number. It's a big place, and one of my friends told me that you get a bottle of Argentinian wine included with your meal, and that the desserts were good, varied and unusual, i.e. not the typical chocolate cake from sysco. I have a notation in my book to try them if I ever get back to South Florida. That might be my pick for a gift certificate, ifI had tried it myself already. Good luck!