annecros

Oh wow, there was a movie where Mom was serving leftovers at every meal, but never cooked anything. Right on the tip of my tongue. Going to drive me crazy all day - thanks scottie ← is it creepy Parents where the little boy wonder where all the meat leftovers are coming from and when he asks his dad he says they come from leftovers to be? ← Yes! That's the one. Let's see if that was what scottie had in mind!

Oh wow, there was a movie where Mom was serving leftovers at every meal, but never cooked anything. Right on the tip of my tongue. Going to drive me crazy all day - thanks scottie

Historically, China has a strong tie with many African countries - since the Mao's days. The Carribean connections, I am not sure. Separated by Central America, unless one travels through the Panama Canal, I wonder how China begun trading with the Carribean countries. ← Unfortunately, indentured servitude.

Reasonably old influence even in the eastern half of the western hemisphere: http://en.wikipedia.org/wiki/Caribbean_Chinese_cuisine Remember, these were port cities in the Caribbean. The influence is felt all along the coasts and ports in the foodways of the south. Hard to believe. But true. I find it very evident in the spicy/sweet flavor profiles of the southern port cities concoctions. Then, there is the very convincing argument that Native Americans are descendant from the Shang people. Very convincing.

Wow, we are going from strength to strength with these back to back blogs. Great job, whoever is managing the traffic.

Sounds good ned. It is a little cold for me right now to want something that clean, but am definitely going to keep that in mind. And jeniac42, cross cuts are the bomb! I ask them to cross cut them if they aren't that way already. Happiness.

For the large chains in the US, it is not just the sourcing (which is a huge big fat hairy deal and hard to do at a competitive price point), but the distribution chain that makes organics more expensive. The distributor has to be certified organic before the product can be sold as organic. Of course, the distributors actually have stricter guidelines than the USDA for quality in house for the most part, and most just call in the USDA when they need to document a quality problem with a source or to document a non quality problem that happens when a produce manager over orders then refuses the produce. People don't mind paying the premium. They also don't mind paying the premium for the cryovaced blackened chicken breast. I've been doing government work for too long. ETA: I am very selfish as well. I want the best, I want it now, and I want it cheap! It's a wonderful world.

A bag of onions, four to six garlic cloves, a few glugs of red wine, salt and pepper in the crockpot all afternoon. Over rice.

Publix has the led way in natural and organic product here in Florida. The special section has done nothing but expand over the last three years, and seems to be continuing to expand presently. The other chains are just now playing catch up. Publix really leads the way in customer service as well. The staff is generally friendly, and happy to split a package of meat if I want a particular steak, or just sell me two hamburger buns in the bakery instead of the whole 8 pack. Boar's head deli products, which I like reasonably well. They are the only major chain down here that does not do the "customer appreciation" card scam as well. They just keep the prices a point lower, rather than jack them up in order to accomadate the discount cards. Albertson's was just bought out by a subsidary of SuperValu, and W. Newell took over their produce. Sadly, it seems to have gone downhill. California citrus, lettuce and strawberries in a South Florida store? Doesn't make sense. The quality suffers because of the transport time, and I don't have to point out the expense. Winn Dixie has shown vast improvement over the last two years after a reorganization. The stores are a lot cleaner now, and they are working hard to come up to a competitive position. Better produce than Albertson's, but not up to Publix. Forget the deli and bakery there. Across the board, and probably due in part to our demographic, the hispanic section is generally an entire aisle these days. Speaking of which, Sedano's a local chain that specializes in hispanic food throughout the store is a real up and comer. If they haven't gone public yet, they will soon. I think it would be a decent stock to buy. http://www.findarticles.com/p/articles/mi_..._v12/ai_9290938 http://en.wikipedia.org/wiki/Sedano's They sell a great line of organic meat, and only USDA graded beef. I love the place, and the produce is on a Farmer's Market level of quality. I expect them to expand out of South Florida in the future and be very successful if they manage to maintain the quality and low price point. The technical name for that garbage taking over the meat case is "meal solutions" and a trend started in the frozen section about 6 years ago by the monstrosities like Tyson and ConAgra. I was doing Plan-O-Grams for a broker at the time, and remember cutting them into the frozen case when everybody jumped on the bandwagon. The whole "meal solutions" concept was dreamed up by the marketing geniouses at the major manufacturers, and almost had to be shoved down the throats of the major chains at the time. They are wasted space to my mind, because they really don't save that much time and are inferior to home preparation, but I suppose they sell and fit into a certain lifestyle. All that being said, I do the majority of my shopping at Farmer's Markets and Delaware Chicken Farm and Seafood Market. http://www.delawarechicken.com/ Dozen select oysters for 5.99 this week. Not too shabby.

This must be "The Green Mile". April ← Yes!

Another one from a favorite movie I watched yesterday: Cornbread As in: My wife made it to thank you. For what, boss? [points to his groin] You know. Oh, was she pleased? Yeah. Several times. It was mighty fine cornbread, I think.

Up and secure. My own hair in my plate would gross me out. Animals in the home on the floor as well, though they get busted from time to time. The stuff on TV is just for looks. They really don't eat what they are cooking with the hair down anyway. Its been prepared behind the scenes.

The tips are for soup, and make the best. At least in our house they do. I make my own wings, from a recipe and method I learned in a very good wing joint.

Double dipping! For shame. I'm agnostic on this one. As long as there's still some in the clamshell, I'm happy as a clam. ← Sorry, another double dipper here. Although I do reserve the blue cheese on my own plate for my own eating pleasure. Flats. And the eating method is to dip, insert the dipped end in the mouth, bite down, and scrape the whole half off the bone in one motion with the teeth, chew. Use the bare bone for the second dip, and repeat. Any little bits left are delightful little "monkey picking" material. I've always been a very tactile eater, and have an oral gratification issue as well.

How hard is your water? Did this phenomena begin with your relocation?

Both my volumes of the Doubleday Encyclopedia of Cookery are getting kind of fragile, full of hand written recipes as page markers for other recipes, and generally a mess. My others, less so. My coffee table type cookbooks are pristine, as I don't care to lug them around.

Cool. I hate to waste as well. I take it that it wasn't good enough to do on purpose next time?

With the Jewish population up there, I can't believe he can't find veal cheeks. You just have to leave Palm Beach proper, though, which is good for you sanity anyway. We lived in Lake Worth for almost 10 years, year around.

Have you tried Surf & Turf Gourmet 7405 Oakmont Dr Lake Worth FL 33467 Phone: 561-963-0074 or Big Ed's Butcher Shop Inc 8140 Belvedere Rd West Palm Beach FL 33411 Phone: 561-798-9876 Call ahead, they could probably order in for you. There is one other I can't remember the name of right now. You may have to go slummin' dude. Edit: Actually this is your best bet: Boys Farmers Market Incorporated 14378 Military Trl Delray Beach, FL 33484View Map 561-496-7559 These people are really super nice and have the best of everything - they'll get veal cheeks for you I'm sure, and after you visit and see the cheese shop and see the produce and seafood you will make it a regular trip.

It's cured by now, I'm sure. I too, would like to hear how it comes out. Morbid curiosity.

Million Dollar Baby New one: A radish dug straight out of the clay

Oh, it is right on the tip of my tongue. Marc Anthony and Minnie Driver, right? My son was all about that movie. That reminds me: "North Atlantic scrod with Quaker State" Edit to add: That's it, thanks dockhl! I wouldn't have been able to sleep well.

I think I would slice it very, very, very thin and stir fry with lots and lots of vegetables. Some rice wouldn't hurt, either. Should be tender by now, but very highly seasoned. Sort of scary.

Night of the Living Dead, Dawn of the Dead

I use the same method with the crockpot instead of the oven since I read the original thread. Was a real eye opener for me.