dockhl

Post in the Chinese Food Forum Also, Ah Leung "hzrt8w" is the best at informational help like this. He has done an awesome job with Chinese ingredients, so maybe he'll help with vegetables, too? Best~ Kathy

Nick Danger is the same old story of deception, lust, crime, time travel, dwarf maples and a pickle... Does this make the post food related? And, hah hah about the Italian domain name Blog on, ducky~ can't wait to hear about your night (hopefully with pix!) Kathy

These are not so great for babies but sure kickass for adults ! Kickin' Onion Chicken Tenders 1/2 C Hot Cayenne Pepper Sauce 2 Cups French-fried Onions, coarsely crushed 1 1/2 lbs boneless, skinless Chicken breasts, cut into 24 strips nonstick cooking spray Preheat the oven to 450 and coat 2 baking sheets with nonstick cooking spray. Place the Hot Sauce and French-fried onions each in their own shallow dish. Dip the Chicken strips into the Hot Sauce then into the crushed French-fried onions. Be sure to coat evenly with each. Place the strips on to the baking sheets and spray the tops with cooking spray. Bake for 10 - 12 minutes or until no pink remains in the chicken. Serve immediately

Fried eggs, too........yum (esp with slightly crispy edges)

Ellen~ thank you for a wonderfully detailed response. It helps , a lot ! Here in Central CA (Paso Robles) there are no good Asian food markets (San Jose--3 hours drive !) but since hubby still lives in SD, I can send him on a treasure hunt to find some to bring next time he is up. I look forward to it---I miss having a noodle/rice type o' thing...... Best~ Kathy

Ellen~ Can you tell me about your shirataki noodles? Taste? texture? Do you get them at 99 Ranch or are they available more across the board? Lo-carb is fine but a little help on carb substitutes would be helpful I was intrigued by Ah Leung's revelation that he and his wife don't eat much rice---they substutute tofu! Neutral, absorbs the flavor of the sauce......makes sense. What do you think? Kathy

My nephew hates mint, too. As a baby, if you tried to brush his teeth with mint toothpaste, he'd have a gagging fit. K (who loves mint )

ditto.

Uni (sea urchin sushi) Everyone raves...........

Wow. Yes. I had forgotten all of this........how the SoCal grocery scene has changed over the past 20 years. Is everywhere like this? Geez, ducky, your blog almost makes me wanna come back to SD. I love living in Central CA but had kinda forgotten the untold riches of the city.........especially 99 Ranch and the like. No one here seems to get asian cuisine, no ingredients other than those at Vons. I look forward to your adventures......blog on ! (Best to the B. Tedde and the Rockola guys )

Interesting. We always had them with lemon juice and powdered sugar. Where the heck did THAT come from? (Good, though)

I'm with Catherine. for some reason, I can envision this~with vodka, it escaped me ! Not very savory, however. Now, perhaps, we could throw in a bit of Rosemary? (I guess I am thinking of the rosemary/maple/horseradish combo that I love so well. Dunno why.....except maybe 'cause I like my breakfast oats with maple or brown sugar ! )

Got one at my FIRST wedding in 1981......still using it, although the top needs replacing. Replaced the hubby in 1991............

What do you think this will taste like? I am having a really hard time imagining...........

Frozen Thin Mints It is Girl Scout Cookie time !

February, 1980 On a trip to Cap Haitien, Haiti with the Student Optometric Service to Haiti. Befriended by some young affluent Haitiens, was taken to the most pristine beach...........Labadi, which is now a stop for Royal Carribean Cruise Lines Local fisherman caught fish and lobster and made us a feast with rice and beans, served on banana leaves. (Really) We brought the Barbancourt rum and Prestige beer. For someone who had just left Philadelphia's 28' weather, it was Paradise.

OK, but what were YOU thinking?

Hmmmmmmmmmmm........... a reach , but Red Flannel Hash ? ← Nooooooo ..... but it's a good guess. Were togas made out of flannel? SB ← LOL That's why it was a reach !

Hmmmmmmmmmmm........... a reach , but Red Flannel Hash ?

They have a recipe for Sweet and Salty Hazelnuts (Cook the hazelnuts and the sugar together in a pan over a medium heat. The sugar will caramelize and the nuts will toast. When the sugar and nuts are amber in color and look sandy, season with vanilla salt and then spread out on a sheet of aluminum foil brushed with olive oil. When the nuts are cool, break up into small chunks.) OMG. It was a Cook's Illustrated article, and they were horrfied that the artifical vanilla scored so well, and basically refused to recommend it even though. Made me a fan

I've heard that the tomatoes used for ketchup are gross, nasty and absolutely bottom-of-the-barrel. Any truth to that? If so, it'd be worth making just for the quality.

Birdcage?

For God's sake, the point of this entire ridiculous discussion is this: SENIOR community. Limited resources. Different food choices than when they were young. This was probably a big deal to them, an opportunity to "take the kids out for a bite". WHY deprive them of that joy? It has nothing to do with whether you (and your highly developed palate) like the food being served. It wasn't being FORCED on you--- don't you get it? YOU WERE BEING TREATED ! Geez.

UGH. Real popcorn........fine. Microwaved popcorn smells like vomit (sorry ) BURNED microwaved popcorn.....well, we won't even define it. (My staff knows NEVER to cook popcorn in the office when I am there or all the windows and doors will be open and I'll be bitching up a storm.) (BTW, I'll eat poporn, occasionally. Used to find cilantro soapy, kinda like it now. ) K (not normally a bitch )

Today's LA Times had Russ Parsons' article about the perfect pie crust a la Thomas Keller: The Crust you can Trust