KateW

This is too easy. The best food in the world is in hell, but it smells like cilantro.

That is TOO funny--today we wandered by the pet store in the mall and my fiance said oh look at the dash-hound (it WAS very cute). I giggled and said it correctly. I'm not sure if he was kidding or not but I let it slide. I think I criticize him on pronounciation enough as is. He still can't say "au gratin". (aw tragin?)

I like to serve it in a bowl, for spillage or leakage purposes.

I LOVE bread bowls. I always like dipping bread in soup and well, bread bowls just take away the step of dipping the bread. In my local supermarket they sell bread bowls in the bakery section. I don't like to bake, so I've never tried to make the bread bowls myself. Obviously they have to be sturdy with a thick crust to hold soup or stew, or chowder.

I think it was on VH1 or something, where they were talking about Fear Factor and the things they make people eat. One guy said "Almost everything on Fear Factor is a delicacy in one part of the world or another..."

I came here to post on that very thing. I like to stick them in on high for 30 seconds, flatten them down, let them harden a bit and then eat them. It's so good.

My Shaw's has a section for "ripe avocados" and they are indeed ripe. I bought two yesterday and then read this thread, and immediately made my guacamole in about a minute (and ate it almost as fast). I am a minimalist--salt and lime juice. I could even eat it without chips Sometimes I put tomatoes in it, when they're good.

Ketchup is good for cleaning copper. Other than that, I'm too busy eating my food products to actually clean with them

Why are other altoids, even the sours, all over supermarkets and walmart but ginger altoids are limited? I want some!

The travelocity commercialswith the garden gnome in pictures of his travels. I love the one with the stinky cheese. 'I do enjoy a stinky cheese! An awful, ghastly, stinky piece of cheese!'

That bugs me too when I can't find something, and I'm not so good at looking for things either. I always like to leave things in plain sight which bugs people because it looks cluttered. But hey, if everything is on the counter, I know that what I'm looking for will be there. I also eat things on my plate one at a time. My parents always begged me to "go around in a circle" thinking I would eat equal amounts of everything that way.

What was the restaurant if you don't mind me asking? Just curious if I know of it; I go to Quincy Market once in a while. The comedy connection attracts some decent comics.

If I could switch tonight's dinner with V-day's dinner I would. For V-day my fiance requested crab alfredo, which came out way too milky because, well, I put in too much milk. So much for trying to be healthier. It was pretty gross. Tonight I made barbecued chicken. Pan seared the skin side of chicken breasts, coated them with barbecue sauce and stuck it in the oven, basting occasionally with more sauce. So. Good. Also made polenta but didn't have enough time for it too cool off and firm up so it was like grits. Not bad but not what I was aiming for. I'm not sure if stovetop polenta ever firms up enough anyway or if I would have to cook it entirely in the oven. I wouldn't think it would matter, but I've never made it from scratch before this.

I hate diet soda no matter what other flavors you put in there, but I think regular lime coke would be great.

So if you call everything coke, how do you order it in a restaurant? "I'd like a Dr. Pepper coke?" Because if you just said coke, you'd probably get a...coke.

Whack a couple times around the rim on the floor or a counter, run hot water over it, or grip with something plastic--one or a combination of these things works for me. I recently lost my rubber grip thing so now i use a rubber dishwashing glove.

I used to sneak cough syrup. My mom, when she found out, thought it was because I would get drunk off it, but that wasn't it. I just liked the sweetness. That orange stuff was the best. Triaminic, I think it was called. I also used to chew pencils, and I don't mean little tooth marks everywhere, but actual chewing through. I don't know what that was all about. Also I used to dip a spoon in the sugar bowl and lick it, but that's not too weird, is it?

I love foamy... :) (that's the squirrel)

I don't particularly like potato chips but I like other chips especially Terra chips. Stacy's pita chips aren't bad either. I also like tortilla chips to dip into chili or guacamole, or sometimes salsa. Oh, I do like Cape Cod potato chips if someone else has them lying around. But I never buy them.

Are you serious? If rotting isn't a bad thing, then what is? What tells us when to throw out food, or at the very least, reheat it to screaming hot? What makes us sick? What makes something smell awful and therefore naturally keeps us from eating it? (Besides cilantro and other things that smell awful even when fresh.)

To me, bugs indicate a sign of rotting, or past-expiration. Yes, bugs grow on stuff that grew outside and I suppose cows, or whatever meat was used in the goulash, techically "grow outside" too. Paprika "grows outside". So heck, I'm gonna eat everything that has bugs on it because hey, it all grew outside. It's only bugs, right? Remember that next time you get a hair in your food. It's not icky, you've got that stuff growing and dying all over you RIGHT NOW! Or a cockroach in your soup...those are fine! Tell them to take it back and incorporate that roach properly! Where are we going to draw the line? Really, I want to know.

I know what you mean. I guess I meant if I saw bugs where they did not belong, wriggling around on top of a stew or soup, as so beautifully described in the first post, I would not eat that particular thing. However I wouldn't mind trying bugs on their own or if they were *supposed* to be in a certain dish. I also don't mind them ground up in my peanut butter or ketchup or whatever.

I hope I never find bugs in my food. I think I'd never eat again.

You can make polenta on the stove with it and use it as a breakfasty thing with honey, milk, fruit, or whatever.

I made a 1-gallon batch and a half gallon batch and combined them and then reduced it. But the gallon and half gallon were when I had the bones and mirepoix in it. After I took all that stuff out the liquid was less than half. I reduced it down enough to fill one of those ziplock bowls, almost 4 cups. I know I'm not using very scientific methods here but I was just playing around, really. Anyway it smells good and I didn't have to turn the heat on all day.