annecros

Ug. I envy you.

mmm, MSG. Fellow junkie here. I use it sparingly, but I do use it. Please do not tell hubby. It is better that he doesn't know. Really it is. Although mine is in a cylinder that says Accent. Edit: A cylinder in the BACK of the cabinet, that goes right back there when I am done, after stealthily adding it to some food.

Can you get an Angus flank steak? Much better marbeling, and more flavor, as all Angus cuts can boast. I notice the stores in our area are carrying a larger and larger selection of Black Angus certified beef.

The problem in my area, South Florida and a huge ethnic population, is not availability but cost. Skirt steak costs as much as sirloin or ribeye. No kidding. I kid you not. They charge that much and don't blink an eye. When I find it on sale, I generally purchase 10 pounds or so.

I explained to my children one time, that English Peas were great fun and wonderful to eat because they were "Rolly" Peas. As in a Rolly Polly, and rolled around on the plate. Now, anyone in our family circle knows what Rolly Peas are, by goodness. And when outsiders and marry inners come around, they always get a chuckle and forevermore in the other households we have spawned, English Peas are, in fact, Rolly Peas. The broccoli spears as trees thing didn't stick as well. Guess it wasn't as much fun.

I worked front and back back in the days when I was young and athletic. I can promise you, the back of the house is the heartbeat of the establishment. These were the first people I made friends with when I went into a new place to work in the front, because honestly, 99% of the back of the house makes less money than the new wait person with the tiny section. Not to mention, it is invaluable to be able to go back and ask a favor. What does it matter if you turn your tables and there is no clean silver? What does it matter if you reccomend that great food and it comes out of the kitchen a dissappointment? What does it matter if you step and fetch and know your customer's drink preference if the expeditor lets your food sit under the heat lamps? Bring the plate back because the customer doesn't like it? You had better be on good terms with the chef. Otherwise, he will take it out on you, because he cannot, must not, should not take it out on the customer. The back of the house should be better taken care of in most places than they are. I always bought a round at the end of the night, or made sure to say please and thank you, or found out about their families and friends, who they are and what they are doing. A little kindness and consideration goes a long way. Unfortunately, many in the back are not treated so.

I think it is a great idea, but granted, yes it could be poorly done. What it can do for the foodways of the UK is what is important I think. I've made "Coronation Chicken" in the past, and it is quite good. Edit to add: Link to recipe http://www.bbc.co.uk/nottingham/features/2...en_recipe.shtml

My husband likes to feed me, and I find it incredibly sexy. Particularly ice cream. It turns me on like a light switch, and he knows it.

Hubby loves malapropisms and uses them intentionally. He knows better, but can't resist. Basamati rice is Mata-Hari rice. The list goes on and on. It is kind of cute.

My Hessan husband and I had a very thorough discussion last night on the origin of the word "Weiner" and all the implications. It was funny, because I was not aware that a weiner is an Austrian, as in not really a German, and some Germans use it as an epithet. We speculated that perhaps somebody, somwhere, told a German that he was getting a "Frankfurter", and that the German responded "NO, that's a Weiner!" I guess you would have to be there...and know my husband, who is a gem of a guy. ETA: He absolutely loves my grilled brats, on a hard roll. No problem. He HATES potatoes.

Hey, not just the creaky jointed. My hubby, nine years older than I, with ridiculously low cholesterol, low body fat ratio, low blood pressure, no arthritis, loves his! 19 year old daughter and 25 year old stepdaughter love thiers. Nurse practioner stepdaughter and her ER Nurse husband love theirs. "Springy sponges" does the sensation justice, I guess, but like all other similes I can comprehend, seem to fall short. "Walking on clouds" seems trite and overused. "Comfortable" seems an understatement. I guess you just got to try them. It is sort of like trying to describe the aroma of truffle to someone who has never smelled one, or the mouth feel of foie gras to someone who has never tasted it. Hallelujah!

Jason, you are HYSTERICAL. Indeed you did. It said something to the effect of, "Even Bitali doesn't wretch when he comes over to eat my food." - RayRay Anyone know how to say YUM-OH! in Italian? No? No one? Me neither. I hope he stomps on her with his silly orange clogs! ← Hey lay off the clogs! Those are Crocs my friend. The world's ugliest, most comfortable shoe. They are so light, she wouldn't even feel the impact if he did stomp on her with them! http://www.crocs.com/home.jsp As the proud, very arthritic, owner of my very own three pairs of Crocs, there is simply no other shoe that compares. Granted, mine are navy, black and brown, not orange, but I see the humor in owning an orange pair. They were recommended by my rheumatologist three years ago, God Bless Her and all those like her! Mario is carrying a lot of weight around, and I can see why he would just love these shoes, having to be on his feet for long periods of time. They clean up easily as well, I have even tossed mine in the washing machine! The only problem I have with them, is that they seem to carry a lot of static electricity for some reason, and I have a white dog. Other than that, they are a blessing. If I have to spend any time at all on my feet, these are on my feet. Don't knock 'em if you haven't tried them. I love my crocs, and my crocs love my poor old arthritic body. Anne (Edit to add) Very reasonably priced as well, and non skid to boot.

Still breathing. Never came close.

I'm curious - why shouldn't it break? Under that pretty enamel, it's cast iron which I understood to be very brittle. Did I get this all wrong? ← I would expect the floor to break before the pot, with my experience with LC, both in my mother's home and mine.

Actually, mine went into a "co-cola." Not a Dr. Pepper. Yep, dump the salted nuts in, drink it down, and then eat the nuts. And yes, Tom's is the only peanut to use in this particular recipe. I would not endorse any other variety. And, thier cheese crackers are in fact superior to all others. My most treasured possession is a Tom's glass jar, that used to sit on the general store's shelf full of Tom's treats.

Wow, how did I miss this thread? Lot's of great tips here I'll have to try. I loves me some greens, folks! They got everything a body needs - vitamins, minerals, fibre, add some fat and protein and a slice of cornbread and you got it all in one bowl! I love all the southern style greens, cooked southern style with hocks or side meat, in all the combinations - turnips and mustard, collards, straight up turnips or mustard, cabbage, etc. but I do like to get quirky with my greens too. Spinach is sometimes creamed, but my favorite is in a saute. Dice bacon, brown it off with some onion, toss in the spinach at the end, wilt it down and let the edges brown, and dress with lots of craked black pepper and maybe half a tablespoon of butter, maybe a dash or two of vinegar if I am feeling spunky. Yum. Mustard greens, Chard and Kale can work for this as well. I think I have tried them all this way, but the spinach works so well. Deep fried cabbage. Shredded cabbage, egg batter, deep fried with salt and pepper. I've shredded this really fine, used two fryer baskets to mold it, and made little "nests" for braised pork or pork tenderloin. Can't always find them, but young rhutabagas with the greens on top are fantastic prepared southern style, just like turnips, with the roots cut in at the end. Rapini sauted in olive oil and garlic, shoved into a crusty hard roll, with a grilled sweet Italian sausage plopped on top. We do the same with kraut (brown some chopped bacon and add kraut) and grilled brats, with the addition of a good coarse mustard and boiled potatoes on the side. Even better with my sister's collard kraut. She makes it by the (brand new) garbage can full! Yep, I loves me some greens.

Wow, just went to the Hambeen website out of curiosity: http://www.hambeens.com/ In the FAQs, it says that you can order direct by the case. That's 24 1 pound bags for $25 including shipping! No mix and match though.

This is actually a pretty good soup mix, but yeah pricey. I like to use these soup mixes when doing a clean out the bits in the freezer kind of thing. I actually like Hambeens 15 bean soup mix better. You can add any or all the stuff you add to the Bean Cuisine soups. And black beans, if I want black beans, I just buy black beans! They aren't that hard to prepare. Edited for clarification.

Not a failure dear, but the goal.

Ham.

Aren't they irritating? I had fruit fly issues over the holidays. I like the solution offered in the previous post. Lure the little suckers and drown them.

Well, since he is arriving in the AM, something very breakfasty would be in order I would think. Nourishing, certainly. He will need to keep his strength up. Are you picking him up at the airport, or will he be walking in the front door? I would have eggs benedict setup, ready to go, or ready to wait. I think flexibility is called for in this situation. A pitcher of mimosa's on the top shelf of the fridge is adequate, for the ready to eat stuff. I wouldn't worry about the food too much though. A loving partner is sustenance enough. Anne

Have you, would you, could you take credit for something that you served when you know that it isn't your own cooking? ← Can't do it. It is hard enough for me to take credit for what I should, much less what I shouldn't. I don't understand the numbers. That's like stuffing your bra!

Yep, that's the "navigator's" job. Done it more than once on road trips with hubby. The big unique car food for my bunch is, believe it or not, Cornuts. That is the only time I am aware of that the kids and hubby ever eat them - on a road trip. I don't care for them, personally, but just smelling them from a distance reminds me of so many long talks on long drives.

We mince gizzards real fine and saute them with oil and butter, they braise in their own liquid til tender. When all the liquid evaporates, add more butter and season with salt and pepper and let them brown a few minutes. We serve them with Hummos or Baba Ghanooj and Pita bread. Yum. ← That sounds good. I can see myself loading up that pita with lovely, oily gizzards! Yum again.