snowangel

I include lemon grass in the base. And, come to think of it, I do consider the chilis part of the base. I go very, very minimal on the sugar. My typical other additions are straw mushrooms, shrimp and shallots. No sprouts, tomatoes or pineapple for me! For me, it's more about the broth than the chewables.

I think it has to do with regulations.

Sounds like State Fair material!

Patty melt, at least those I've seen in Minnesota, Nebraska and Iowa have always been two-sided. They are completely different.

There have only been a few changes tolerated by my family. Yes to smoked turkey. Yes to green beans without mushroom soup and the onion rings. And, yes to a wonderful pumpkin souffle. Otherwise, they want it as they have known.

Brine the pork but not the brisket.

You need to know my butcher. If I call him in advance, he saves the nicest, best fat-cappiest (is that a word?) bone-in country ribs for me. He knows I love them. A boneless butt has nothing over those bone-in, nicely marbled country ribs. Bones are good.

How was it? What did you put into the braise besides the pot roast?

Every tuna melt I've seen in Minnesota, Iowa and Nebraska has been open-faced.

There are (at least) 3 topics in Cooking on Tuna Salad: Fave Tuna Salad Recipes Pickles in Tuna Salad Tuna Salad And one in General Food Topics Best Conglomeration for Tuna Sandwiches Who knew that this humble food could inspire just fanatical feeling?

Dear Paid Employee: Do not touch me. Do not call me "hon" or "darling" or "sweetie." Worst ever was the touch on the shoulder, while the server asked my husband "what would the little woman like?" (I am 5'9".)

A quick search on eGullet leads to this topic. There's also Malawry's cource on ECI on Vegetarian Cooking.

Although I'm not ready to begin braising yet (we're still in sweet corn and tomato heaven), I did purchase four copies to give as gifts, and I am marking them up with my notes, many of which were gleaned from this topic.

Soup.

The story of the top of my wedding cake. It wasn't that great the first time around!

I can't believe you didn't mention Rotel tomatoes.

A recipe or two of Wendy's call for egg. What does that do?

Lessons learned. I would assume that battered halibut will not be on the menu any time too soon. And, my pie would not have been soupy.

In my experience (Thailand and US), they come green, red, and orange. They are little, and they have a curve. They are sort of "C" shaped, but with a less exagerated curve than that letter. Thin skin.

I don't add any S or P when I mix the minced stuff with EVOO. And, I prefer to freeze it in saran wrapped logs because a quick whack on the counter with the log allows me more control over what I'm using. Enough EVVO so that it is a very thick paste. The EVOO just makes it such that it is easier to portion once frozen. And, yes, these topics that pop back up after quite a lapse are wonderful!

VERY good point. IMHO, every light fixture should be on a dimmer switch. Rooms that you enter with arms full of stuff should also be on motion sensors (like the laundry room).

So, make it, eat what you want, and freeze the rest in appropriately sized containers for when baby arrives!

My granmother always used equal amounts (by volume) of beer and flour, adding salt for good measure. Being a good Nebraska housewife, the pepper was reserved for special company occasions. I don't get the cornstartch, either. She always very lightly floured the fish before dipping into the batter. Oh, and the batter was always made an hour or two ahead of time and let sit on the kitchen counter.

This morning, Peter ( he will tell you that he is 9 and amost 10/12ths) fried the bacon, made the toast and sliced the peaches. He needed a bit of help getting the eggs turned over for very easy overs with yokes not broken, but once I got them loosened, he did all except the first one! He insisted that the eggs be fried in hot bacon grease, because "they taste better and they get those bubbly crispy edges which I always eat first." He handled that Wustof 8" chef's knife like a pro. It was so fun watching him and listening to him. I have to get the cutting board out, because Mommy's knives don't like the granite counter. And, there was the discussion about just what is inside a peach pit.

Squishy would be a good term, and a valuable bun for pulled meat.