kayb

Just small slices, about the right size to fit on a biscuit. Broadbent's sells packaged slices of, in ascending size order, biscuit slices, breakfast slices, and dinner slices. All about 1/8 inch thick.

I very much enjoy your restaurant reviews.

Huh. I'd'a never thought of it. Thanks. Will be trying this one. I regularly freeze unused cornbread, but it usually goes in dressing.

I'm telling you, those biscuit slices will change your world. Fry up the whole package, make a big ol' batch of biscuits, and wrap and freeze the extras. You will thank me. You can either add a fresh-cooked egg or slather one with jelly, wrap in a paper towel, and toss it in your purse to eat on the road. I have done both. And highly enjoyed them. They benefit tremendously from the cso vs the microwave, but they ain't bad in the microwave. Love me some Broadbent's.

I'll go on a streak where I'll eat the same thing for lunch (or breakfast) a few days in a row, but eventually I get in a rut and have to change up. Now that I'm working at home, it tends to be whatever I forage from the fridge. Once or twice a week I'll go out, if I'm in a notion for something particular.

The A&W was known for root beer in those heavy glass frosted mugs, and chili dogs. I don't recall the burgers much.

Works for me. I'd enjoy going as part of a group.

Got it on my calendar. Likely just me; if it winds up being a +1 I'll try to give y'all some notice. I'm a huge fan of Air BnB. Will also check into the hotels @gfron1 referenced. Are we going to try to get Cards tickets in a group, or how do we want to handle that?

Does anyone else find avocado is highly enhanced by wheat toast, as opposed to white?

You people, stop this! I'm going to wind up buying one of these damn things, and I DO NOT NEED IT. Or at least, I don't THINK I need it. Well, maybe I need it. Y'all bunch of enablers.

Oh, one other favorite application I forgot -- sprinkled atop a southwestern frittata (chorizo, cheese, black beans, corn, chili powder) with cheese, just before it goes under the broiler.

More to the point, does it mean your IP will shatter into a bazillion pieces if you drop it?

I just got back from NOLA, so I did my pigging on seafood down there this past weekend. I do need to knock out two more king cakes today, though.

One of my favorites is boiled, peeled, chilled shrimp, kernels of barely-blanched fresh sweet corn, and chunks of avocado, tossed in a dressing made of a combo of cocktail sauce and mayo. And of course, big slabs of it o a BLT. Also makes a nice vegetarian sandwich on soft wheat bread with tomato, cream cheese and bean sprouts.

@Nicolai -- Those photos may not be of Heaven, but they''ve got to be close. What a glorious excess of cheese!

FWIW, I've frozen them with fairly good results.

Glad to have you! Would love to see some of your photography. Some great chocoltiers in here. Me, I'm an expert at eating them.

I don't have a photo, but it occurs to me this would be a good recipe to share. I have become something of the default snack-provider for my Sunday school class, due to my tendency to get up on Sunday morning and bake muffins. Yesterday, I did a cherry-almond-coconut one, and only thought to post it when I saw the sliced almonds in @Anna N's post, above. The recipe is my go-to muffin recipe, with the specific additions: 2 cups flour 1 cup sugar 1 1/2 tsp soda 1 1/2 tsp baking powder 1 tsp salt 1 egg, lightly beaten 1 cup milk 1 1/2 tsp almond flavoring 1/2 stick butter, melted 1 cup unsweetened coconut 1 cup sliced almonds 1 small bag dehydrated cherries Whisk together first five ingredients. Beat together next four ingredients. Stir wet into dry, just until moistened. Fold in cherries, almonds and coconut. Fill greased muffin tins 3/4 full. Bake 20-25 minutes at 350F. Serve warm with an obscene amount of butter. The base muffin recipe, with vanilla instead of almond flavoring, is the Peabody Hotel in Memphis' vanilla muffin recipe. It lends itself to most any add-ins you can think to throw in it (it's killer with fresh blueberries), takes well to a streusel topping, and will convert quickly to a savory muffin by reducing or eliminating the sugar (good smoky bacon and cheese are wonderful in it, with soup or stew). It's one of those recipes I couldn't live without. I generally use whole milk because that's what I have on hand, and I have used half-and-half in a pinch. I think it'd work just fine with two percent.

FWIW, I can strongly recommend Arsaga at the Depot in Fayetteville (the restaurant, not the coffee-and-pastry shop just off the square) for breakfast. Good coffee, too.

Canned salmon was a mainstay in our house, in the form of salmon patties. Salmon, beaten egg, salt, pepper, flour, pan fried over medium heat. We had them at least twice a month.

Rouladen. Pound it thin, salt and pepper, wrap it around a bratwurst and a dill pickle spear, wrap that in bacon. Brown. Simmer in red wine with caraway and juniper berries for an hour or so. Guaranteed tender and tasty. Tastier, the better bratwurst and pickle you use. Greatly assisted by some red cabbage and German potato salad.

Laissez led bon temps roulez!

I'll take your word for it. It was introduced to me as NYC style. Where has Papa's absconded to? To tell you the truth, I don't know that I ever had pizza in NY. (Though I can testify to the pastrami sandwich at Stage Deli.}

The very best NY style pizza I ever had in my life was in Trenton, NJ, at Papa's Tomato Pies. 20 years ago, but my mouth still waters for it. Have never before or since had such a fine pizza.

Check fare into Memphis. If it's cheaper, I could pick you up there and we could ride up. I'd be glad of the company.