annecros

By the same token, if the blog or message board review is strong and true, it survives and thrives. I like it. And, it's a free country, so I can take it or leave it.

OK guys, behold my beloved husband and his skinniness: He consumes more fat than anyone I have ever known, and I am a southern lady. His cholesterol is at 76 (the doctor actually laughed out loud in disbelief) - blood pressure at 75/90 - pulse of 82. He was born on 10/10/54. He eats pints of Ben and Jerry's for dessert, after a meal of ham and greens and sweet potatoes (two helpings) in which he consumes the hock, insists on butter, and swigs a beer or two. Here he is enjoying his Chicken Fried Bacon: My blood work and vitals are a disaster compared to his. I outweigh him and am an inch shorter. Eh, and younger.

Eh, the blogger is accountable to his/her reader. If a tree falls and all that rot...

Turnips and mustard. And fried sweet potatoes.

Since they discontinued the Hazelnut swirl, we are now officially Ben and Jerry's Banana Split people. Please don't tell them - they will discontinue it. Just as they ruthlessly discontinued Wavy Gravy.

You know, those "Apron's" recipes, I must admit, are great. I've used several of them, and the first time I tasted yucca was in a Publix - free sample from a very nice Apron lady. Asparagus 1.99/lb. The store brands seem to be getting better as well.

I actually caught up on this series yesterday. Better than Top Chef. I had sworn off Food Network for the last nine months or so - but this is worthy of clicking into from time to time. Better talent than Top Chef. I haven't seen the Airplane episode yet though.

This is almost my exclusive modus operandi. It works out pretty well. Special meals, for family, etc. I know them so intimately that the list is built in.

Eh - I torture my husband until he relents. I don't know who wins. Me because I am getting my way, or him because I am serving him TV side? I guess it depends upon perspective. He still gooses me when I am trying to cook. Drives me mad.

Well wouldn't you say that men and women have differing palates? ← No more than any two people chosen at random, regardless of gender. A woman from Bangladesh and myself would have very differing palates - however that would not exclude enjoyment of each other's food.

vienna sausages - deviled ham - tuna. All canned. And lots of saltines. Don't forget to pack a manual can opener.

Another quick one from Mark Twain: "Part of the secret of success in life is to eat what you like and let the food fight it out inside." and a longer and better one from the same: "Foreigners cannot enjoy our food, I suppose, any more than we can enjoy theirs. It is not strange; for tastes are made, not born. I might glorify my bill of fare until I was tired; but afer all, the Scotchman would shake his head, and say, "Where's your haggis?" and the Fijan would sigh and say, "Where's your missionary?"" From A Tramp Abroad But, Miss Piggy said it so well, I cannot even wrap my mind 'round her genius: "Never eat more than you can lift."

I think the taste of the preparer has more to do with it than the gender. My opinion only.

I remember being on a step stool, on the top step, mind you and I am 5'11" now - and keeping the pudding stirred for Mom in a double boiler as it thickened. No idea how old I was at the time. Before that, it was sitting on the counter watching pound cake batter coming together and hoping for the beaters to lick. It was so pretty, a Chocolate Pound Cake.

Sis made Collard Kraut - using the same method. Actually purchased new, clean garbage cans for the fermentation. Great stuff. If you are a kraut head, like me.

heh. Progresso onion soup with some fresh garlic and a glug of red wine. The horror, the horror. But a darn good quick bowl of French Onion Soup.

Sorry Jamie Lee - I am among the listless. If anything, I plan meals while I am shopping - what looks good, is on sale, etc. Usually I do end up forgetting one thing every trip.

I do love articles like this that blow common knowledge out of the water. From the cite: So are we depriving ourselves of lovely, tasty fat in order to chase a pipe dream? Science says so.

What do you all think of that? ← I intend to soon. Because of the demographic of the area I live in, they are readily available. I would think just the collagen would make it worthwhile - plus I have eaten chicken feet . They are not at all bad.

I would add, bake the cornbread the day before and leave it out to stale. Stale cornbread makes a better stuffing. Biscuits make a great sub for the white bread. Stale, of course. Freezing and defrosting accomplishes this. Never leave stuffing or dressing out. Not safe.

If you want seafood, don't buy Publix down here unless you want frozen. Definitely Delaware Chicken Farm & Seafood Market in Hollywood. Freshest, cheapest, most variety. They've spoiled me.

Heh, I bet it will be even more packed in October. What time do they open up? Maybe if hubby and I pop in early.

The secret to the scuppernong mystery is that all the good stuff is between the peel and the fruit. Ambrosia. Will make you slap, somebody.

That's what I did, unfortunately I haven't done a side-by-side comparison. Lovely stuff going on there, nonblonde007. Pleased that you can put a name to the pot! I do notice you have more skimmage, but I also think you have more going on in the big bowl of cheap meat than I did. Do you utilize the skimmage for anything? I don't mind the skimmage much either. It's just a whenever I walk through the kitchen sort of thing. Maybe I'll do just the cold water start when I do this again.

Oh, but pork stock is big in Chinese cooking, has been for a long, long time. ← Cool. I'll look for advice/recipes there then. Wonder why western cookbooks don't mention it... ← In the southern states, pork stock is quite common for cooking vegetables. Generically known as Pot Likker.