Susie Q

Jams and Preserves - Sarabeth's is good. Maple syrups galore Stroopwafels Different oils -------------------------- When they have them I buy the store out of... King Leo's Pepermint Sticks for my dad. Found 7 boxes in Pico Rivera last week! King Leo's Key Lime Puffs for me. Found 4! Fralinger's Salt Water Taffy for my dad. Maybe they're not gourmet but it seems Marshalls and Ross are the only places I can find them and I refuse to pay Vermont Country Store prices and shipping for them.

I just saw a set of those at the Long Beach Antique Mart yesterday. I received my grandfather's butchering knives, cleaver, steel, sharpening stones, and heavy wire brush. all F. Dick except the stones. He was a butcher for Safeway in the 30's. I also received the big goblet he liked to eat cornbread and clabber out of. I was given three huge cast iron dutch ovens used in my uncle's sheep camps, my mama's iron abeleskiver pan.

It was my day off so braised shortribs and gravy, roasted carrots, basmati rice and a vinegar dressed slaw. For dessert cherry crumble with vanilla ice cream.

Give it some time and they'll be back. Anything that's "in" becomes scarce and the prices go up. If Country Home, Martha, and Country Living have an article on something it becomes a sellers market. The same thing happened with hankies. p.s. Birder53, thanks for the denim shirt idea when frying. Three chickens were fried without an "OUCH!"

If it's 6 months into a nuclear winter I'd try one. But not until then.

When it comes to germs I'm more fearful of hospitals, airplane interiors and buses than being at a restaurant...unless it's a gamey roach house with mildew decorating. I live in Los Angeles County we have a letter system for health inspections. I'll eat at a B restaurant but not a C. I only had food poisoning once and got it from an A graded restaurant. If something is out of sorts I can always leave but I won't get phobic about it. I can't live in a bio-bubble.

My mama used to make a great Dirty Rice with whole fried gizzards in it. Soooo good. Haven't had it in ages but this thread has got me wondering. Now if I can just remember what all and what amounts she put in it.

Thanks for the site Octaveman. I'll check it out. Country Cook thanks for the info too. I thought that boards showing the full growth rings of a tree and in a natural shape might look interesting and be different. Who knew they would be hard to fine if even possible to find. Thanks again.

Thanks for posting the Legacy Wood Crafts site. Does anybody know of any places out there that sell solid round cross cuts of untreated wood? I'm looking for a couple of large natural and rough around the edge looking wood boards to put cheeses and meats on for guests to slice as they wish.

I want steak. I want it rare with an Advil chaser.

I had infestations in the past. My dad said to put everything in thick freezer bags and use unwrapped spearmint gum in the shelves and drawers to keep them away. It seemed to work... or so I thought. I lifted out a bag of egg noodles (double bagged) I didn't see any moths or larvae at first but I could see all the bead like, pale moth excrement rolling around the bottom of the bag. Fresh bought bags didn't have that. I tossed everything once again. Cleaned it up and tried it again. No problems....yet, but I wanna try the containers and bay leaves. In the past some moths have gotten under lids any particular container recomendations? How often do you need to replace the bay leaves?

Sorry I missed it. In the early 90's I wrote Martha Stewart magazine saying that they should do an article on Beeton because she was the Martha Stewart of her day. They never did, I guess Martha wanted to be seen as "THE ORIGINAL".

I wish they would replay the Montreal episode. The only one I've missed. Seems like they never will as they have run several other episodes multiple times since then.

I too have ruined far to many clothes while cooking. I went back to using aprons; regular ones and also the "granny/50's housewife" kind. I like the idea of an old denim shirt for frying. I hate grease pops. OUCH!

They had it at at the Long Beach, Calif. Costco. Shrink wrapped so I didn't delve into it. The next day when I went back they were gone.

My mother's recipe notebooks. The first one, a larger notebook, started in the late 40's when she was learning to cook as a teenager which she kept adding to until the early 60's. Then there is the set of 6 each two inches thick. The first one filled with generations of family favorites and the other 5 are filled of recipes culled from other sources. They are part of what I would grab if a fire were to break out.

I think we should all send Fat Guy our extra bags so that he can turn from his life of crime.

Last Fall I bought a Waring Pro Belgian Waffle Maker, model #WWM200PC. $50 at Costco, it's more at other places. It works great. Pros: Rotates 180 degrees. After you fill it you flip over and it makes for very light waffles. It's easy to clean. Just wipe it down. LED and Audio signal when they are done. Browning Selector- Can make waffles that are just barely baked, good if you want to make extra for "toaster waffles", up to a well done VERY crispy waffle which my dad prefers. I leave them in a bit longer after the Done Signals go off to get the super brown that my dad likes. Possible Cons (Some may think so but I do not): Much easier to clean up if you use Pam spray instead of oil and brush. One surface is tilted up so the oil will drip down. Not a small unit. It's big and can take up alot of space if space is at a premium for you. I keep mine in it's box in the garage and get it out when I use it about twice a month. The recipie I like best so far, and I'm still searching, is the one from Christopher Kimball's The Cook's Bible, page 350. I add some sugar to the buttermilk recipe and leave out the cornmeal. The Sweet Milk Variation he offers is way to bitter for my taste. But as I said I'm still searching for an A-1 recipe. Nancy HM, Would you post the recipe for those Oh Boy Waffles? I'd sure appreciate it. I have the old red and white 1950's Betty Crocker Cookbook but not the BH&G one.

...to have one's french fries STOLEN! A Capital Offense at my table unless I'm the one doing it.

Toe-fug Toe-Phew - Tofu that has gone off.

Peeking [insert name of animal here] - Anything presented and served with it's head still attached.

Love these! I griningly noticed that most of these are questioned by spell-check as I save them. For me I Baffle, Thwap, and Splodge. Baffle - To whip. Thwap - To beat. Splodge - To drop and smear as best and neatly as one can...for example spreading ricotta for lasagna. Fludge - Flopped fudge that didn't measure up.... as in... Spoon Fludge - Runny fudge, best scooped up and eaten with a spoon. Fludge Crunch - Hard fudge, best crumbled into or over ice cream.

I wrote Applbee's off when I ordered some quasi-asian dish on two different locations . Both times I asked for some extra soy and both times I was told that the kitchen didn't have any. WTH? How can you have asian food on the menu and not have soy in the kitchen?

Cracklin' Oat Bran is just this side of a cookie. So some nights I do have "Cookies" and milk.

Supertasters "Usually don't like coffee, grapefruit, cabbage, Brussels sprouts and spinach." mmmm..... for a supposed supertaster I like all of the above. However the ink test looked normal.