Susie Q

Plain old Best Foods. Plus it doctors up nicely with other flavors when needed. I like consistency when it comes to basic mayo. I liked my mama's when she made it, but I don't have the gene to make her recipe just right so I stick to Best Foods. I've had too many homemade ones by others that have too much or too little of something.

My brother would love Bacon Vodka. Just trying to figure out a cocktail for this. BLT bacon flavored vodka tomato water dip the glass in mayo then rim with toast crumbs. Serve with a tightly rolled leaf lettuce cigar to munch as you sip.

Katie, Thank you for your wonderful recipe. Mulcahy, Thank you for starting this thread. Much thanks to the other posters for their insights. I finished bottling my limoncello today. I wish I had a camera it looks so pretty. I ended up with 1 1/3 batch of liqueur as I used some extra lemons because I had 1/3 of an extra bottle of Smirnoff 100 I wanted to use up. Mine isn't crystal clear. It clouded up when I strained it. Wasn't expecting that. Earlier, I made a cold mixed simple syrup and made sure it was clear; hoping to make a clear cello. Clear it's not, but it sure is yummy.

I'd rather pay a bit more and get the full measure. Last October I was amazed at how small Halloween candy has become. How long before they just sell us the wrappers so the kids can scratch and sniff.

Nobody has mentioned this. I can't believe I was the only kid that loved sticking these crunchy, corny, claws on the ends of each of my ten fingers and then ate them one by one. It was THE proper way to eat them. They are a fond memory as I haven't eaten them in ages. But then again, I haven't seen them on the shelves in my area.

Smooth baby....real smooth! I switched to Laura Scudder's Natural with salt to be healthier but I'll always love, and still use on occasion Jiff creamy. psst.... I like my oj with pulp.

McD's fries fried in tallow. They were heaven. As a kid that was the only thing I would eat there except for the once in a very great while fillet o' fish; no cheese or sauce. For me In-N-Out fries suck. While they are the only chain fast food burger I will eat (double meat, no cheese, grilled onion), I not thrilled with their fries. Ordering them well done is a thin improvement. My favorite fast food fries are Rally's. Love that bit of spicy batter, no ketchup needed. Fortunately there is one just down the street from In-N-Out. Best of both worlds. There is a Greek burger stand near my house that also does a good french fry. He has a seasoning blend that he sprinkles on them just out of the oil. With a side of cocktail sauce or Tzatziki they are a meal. But I consider Greek burger joints a class unto themselves. They are mostly independent and can be very good to very bad.

Absolutely hated the Romania episode. I think less than ten minutes was actually spent on food. Versus the repeat Sicily episode tonight, that really gave you a sense of the culture and most of all it's food. I re-watched the England episode and have to change my opinion of it. It wasn't that good. Far too self indulgent. I watch NR for the hope of seeing different food cultures more than anything. Other shows on the travel channel hit the tourist spots. Last nights Romania show was a waste of an hour.

The January issue of Gourmet, and the March issue of Bon Appetit feature southern food articles with Scott Peacock. They offer the late Edna Lewis' recommendation and a recipe for homemade baking powder using cream of tartar and baking soda; saying it tastes better and avoids the chemicals and preservatives that are used in commercial BP. Her books also have a recipe for her HBP. With the exception of sugar cookies, and another recipe or two, I've never really used cream of tartar. I want to try the HBP and I'm curious.... Anybody have experience using homemade baking powder? What were your results and thoughts?

That's true. I didn't think of that when I suggested gastrophile. That could also be some doctor in a lab or hospital who's area of interest is the gut.

That's what I wondered when I read the first post. My H. Salt. Fish and Chips (a chain rest.) guy said that what he uses now is pollock. I never liked McDonalds hamburgers. A FoF without cheese or tartar was what I would order along with tallow fried french fries. Haven't had either in ages.

And the choir shouts back AMEN!

Possibly a result of the Parkinson's disease he suffers from.... ← I did not know that. Thank you.

You're welcome. I think you will like it. Also, do try the Fanny Farmer yeast waffles. They are my favorite. The batter goes together easily the night before. In the morning you beat in the eggs (you can do that too the night before, just put it in the icebox) and beat in the soda and go to it. If you like a sweeter waffle add a tablespoon of sugar.

Members of my family married into both French and Spanish Basque families that ran sheep. Eating sheep heads and whole lambs were a part of the color eating at the camp with the herders. The guests of honor and/or the oldest herder were offered the eyes as well as lamb fries (testicles). Seeing this brought back alot of memories of watching the herders prepare a feast. I know your meal was wonderful and tasty.

I was just at the Gardena store today to pick up miso and a few other items. If I'm not mistaken I think the $1 membership is good for a month. I just get the $10 one. The stores are all lined up for a nice bit shopping on Artesia Blvd with lots of little interesting shops in between. You can start at Marukai, Drive to the next block and hit Marukai 98, and 99 Ranch then drive right on to the freeway back home.

Have you tried Popeye's mild? It is just right for me. A side benefit of Popeye's chicken is that I can eat the cold leftovers without biting into a coagulated grease pocket that KFC's chicken always had.

How long does the Waring Pro take to bake a waffle? And does it need to warm-up again between waffles? Thanks. ← There is a light that comes on when the iron is ready to make another one. And it's back on by the time I lift one waffle out and am ready to pour another. Some other notes. It's easier and cleaner to use Pam instead of a brush on the grids. The clear batter measuring cup has a black fill line on the outside that will wear off. Before the line wore totally off, I just scored mine with a knife and it works fine. The unit cleans up very easily.

We had been to restaurants before, but for some reason when I was 4 or 5, my brother and I acted up for the first and only time. We were loud and very antsy. Told to settle down. After the second time my father took us out side, gave us a spanking, and then made us apologize to the manager, the waitress, and to each of the other tables for ruining their dinner. The embarrassment was worse than the swat. We were complimented on our manners from then on no matter the occasion.

I thought the episode was very good but I did wonder if Fergus Henderson has always talked and acted that way, had on-camera shock, or was deep in his cups.

If anyone is interested check out your local Borders, the second Soprano's Cookbook, Entertaining something something is a mere $2.99. Carmella is on the cover.

Impatience won out. I've got a regular lemon tree that gives huge lemons but only a few are ripe now and a Meyer that is giving a mother load this year. I'll start a full Meyer once they've hung for a bit. I ended up doing a 8 huge regular lemons to 6 smaller but large meyers and a lime from my neighbor. Just to see what I end up with. They all got microplaned and set to steep on Thursday.... ................So I wait.................

I buy Stubb's for my dad...I do his shopping. I prefer my own vinegar sauce but for a bought sauce I like Lucille's. It's a restaurant brand. Sadly Grandma's BBQ Sauce that is no longer made. Loved that sauce.

Gastrophile - lover of food

A tomato....out in the garden.....warm from the sun, picked right off the vine, rubbed on my shirt to clean, eaten like an apple, with a sprinkling of salt from the shaker tucked in my pocket. Crusty bread with butter and jam. Big, fat, tender, medjool dates.