Kerouac1964

I grew up on Crab Rangoon, and didn't realize they were Chinese-American. In my college days I purchased a a Fry-Daddy - a large sized countertop deep fryer. I used to make a crazy meat/cheese lovers Fried Wonton. I'd take Pork, Italian sausage, some bacon or ham and then add whatever cheese I had on hand and shape them into my own crab rangoons. They were very rich. One had to eat them one at a time. Then wait an hour between wontons. hahaha.....grease-fest indeed!!

Wow...the show is garnering an average of 8 million viewers. Perhaps egulleteers should unite in boycotting the 2nd season? We must stop this insanity.

Ah! They are doing a diet vanilla version too? Excellent. Is it aspertame sweetened or did they finally formulate a Splenda [sucralose] sweetened diet product?

And don't forget to bitch-slap Rocco as you leave. He's gonna work poor Mamma into the hospital.

I enjoyed my first one tonight. Very good, not overly sweet, which is so easy to do with a vanilla flavor.

PBR is a proven winner of awards back in its heyday. here is a blurb from their history: ----- start quote --------- Prior to 1882, Phillip Best Brewing Company had received awards for their beer. In 1876, Pabst won both the highest awards for bottled beer and a gold medal. In 1878 at a Paris World’s Fair, Pabst again won more medals. In 1882, bottling became significantly important to the brewing business. When bottles were first used, these were generally plain and were not appealing to the public. ------- end quote ---------

I like all kinds, but I enjoy using Squid sprinkled on cottage cheese. What a great flavor enhancer!!

I believe they are precooked, and just need reheating. I think the best way to prepare the frozen ones would be to steam them hot with the lid off your steamer. Put them on a treadle, so they the buns don't get too soggy. Lordy, I've been craving them for several days. We don't have one in Sioux City.

Oops! I just noticed the pretty gold "T" picture on the left looks cocked to the left. It sort of makes things look not quite right. The bottom of the "T" isn't in parallel with the blurb of text underneath. On a bright note, I'm glad to read his place is handicap accessable. Sometimes I've seen some famous places that are just not well thought out for the disabled diner.

One thing I noticed on content ~ On the Charlie Trotter's Restaurant page, the awards are mentioned, but no graphics are shown for them. Would'nt it be permitted for Trotter's to display the Mobil 5 stars logo, and all the other awards - say along the side, or even on the title page?

Italian beef is almost unheard of here in Sioux City. I think I'm going to put it in my foodie project bin. I can easily get the necessary ingredients. We do have one very nice, independent classical Italian restaurant here. I happened to catch a local cooking segment of the news and they showed their method of al dente pasta cooking. It was impressive. Of course some of the diners here just see the higher than normal prices for the pasta (not realizing its made daily by hand) and balk at returning.

That's a mouth watering menu, Awbrig! The coach is turning in to quite the restauranteur. He has a place in New Orleans as well, as I recall. Lots of "blackened" offerings, maybe he's swapping chefs around for a menu freshening effect.

Good golly, Holly! You've seen/eaten breaded condoms before? EEK!

Tommy ~ the pig's offal is better cooked apart from the main carcass. Assuming this pig is purchased direct from a farm - you should be able to get anything/everthing you want. You can use the blood, lungs, heart, liver together with various meat scraps to make some killer fresh sausage. If you want traditional links, thoroughly wash the intestines and then soak them in salt water to use for casings. Now, if the pig is going to be purchased from a packer/butchershop I don't think they can give you the lungs. There was a previous thread somewhere that discussed pig lungs and there was supposedly only 1 source online located for them. They had special govt. inspection and approval. The brains can go to make some fantastic breakfast scrapple [or can easily go into sausage]. The testicles can be roasted, but they probably should be par-boiled first to tenderize. The feet/hocks/shanks can be smoked but whoever does the cooking will want to pull them eventually [they should get done quicker than the main carcass meats]. You could also brine/pickle the feet for a later treat.

Here's another way to look at it..... People living/working in NYC are likely to interact with many more servers, waiters etc, than people in smaller cities and towns. So...what you are experiencing is actually a statistical phenomena. You are cycling thru many more potential encounters where rudeness can occur. I remember my first visit to NYC, I was all tense waiting for the "rudeness". I encountered none. I traveled on the subway, and even talked with "locals" and was pleasantly surprised that they were human beings and seemed proud of their city. Here in the stix, [iowa], daily life is much different. For instance a routine work day for me was to get in my car, go thru a drive thru on the way to work - stopping for a yummy creamy cappucino. Hardly any time there to encounter rudeness. Then, i was off to work. Once in a blue moon I might go off site for lunch. Then its off to home again [possibly my favorite watering hole <g>]. Maybe another drive thru if I'm too tired to make dinner.