toolprincess

although their fries are not crispy with a generous sprinkling of malt vinegar and some ketchup they are delicious! They toast the buns on the grill before serving here.

Pepsi Light

Growing up this was my dad's version of a "pig in the blanket" - he slit the hotdog down the middle, added cheese, wrapped the hotdog in bacon and secured with toothpicks put in the oven under the broiler and cooked til the bacon was crispy.

I also enjoy Chobani. Fage is also a good Greek style. When it can be found - whole milk Stonyfield farms is very yummy - but unfortunately is hard to find and generally if found I can only find strawberry or vanilla. I also like the Stonyfield smoothies - my "go to" when I am on antibiotics and want to up the live cultures in my body.

Do you use pork belly for the Dong Po Pork?

Are the pickled greens mustard greens? Are they a briny pickling? Or sour?

I know giving up the GIRDLES would be hard.......

The friends who are hosting the party are making slow smoked ribs and pork butt. to be eaten messily with sauce and the pork butt turned into pork nachos. I've been charged with trying to bring some "veggies" into the mix. I am thinking of making a chili and lime coleslaw.

Chitlins, baby octopus sushi, licorice anything. Cream of wheat - although I don't generally have texture issues I can't tolerate this - I like polenta, oatmeal, grits but not cream of wheat. weird I know. I haven't ruled out smoked oysters although I did not enjoy them when I tried them - perhaps I ate too many? I kept trying to really enjoy them. I also haven't ruled out raspberries. I know raspberries - so pretty. I WANT to like them but I just don't care for the flavor. I keep trying them hoping I'll suddenly LOVE them. Also I don't tolerate much grape flavored food (candies, popsicles, juices, etc) due to a car sick episode from when I was 6! The list of foods that others find disgusting that I will happily gobble down is a large one... I don't generally have texture issues and I like a bit of bitterness (such as brussels sprouts).

My favorite is 16 layer cake which is yellow cake baked in very thin layers with chocolate frosting between each layer. I tried to make once and failed miserably.

I guess a pile of printed out recipes in a corner of the counter doesn't count as organization? I also have a "recipe" file on my computer. I usually copy and paste things I find on the internet to this. Using Google docs seems genius! why didn't I think of that? I can never seem to trash a recipe even if I only made it once. I'm a terrible packrat.

Here are my top 5: 1- Camping with friends, after hours of a friend trying to get the fire started finally threw on some burgers (frozen patties). They ended up charred on the outside and raw on the inside. 2- Christmas dinner with my extended family - Little Caesar's Pizza (blech blech)- b/c it was "easy" and no one wanted to cook. Keep in mind we traveled 2 hours to visit and this is what they came up with for dinner. 3-Christmas dinner with my extended family - dry turkey, sweet potatoes with no seasoning and awful cranberry relish that had a rotten orange in it. 4- Dinner with a friend who made pasta with Lavender sauce. I am sure lavender can be a lovely flavor but I really don't want my pasta to taste/smell like shower gel from Bath and Body Works. 5-and lastly - a professor who I worked on a theater production with who raved about his lemon pepper chicken. I was invited over after commenting that I loved lemon pepper. The chicken was sour like it had been soaked/cooked in plain unadulterated lemon juice and then had approximately a cup of black pepper dumped on it. Boy was that an uncomfortable meal.

Ted Peters smoked fish in St. Pete. Bern's steakhouse in Tampa.

NC works on a number and grade system (99-A). Most folks steer clear of anything with a B and a place with a C would never survive. However, the establishment can get points added by having an employee(s) who have completed the Health and Sanitation training course which enables some restaurants to get 100+.

I've always heard months that "end" in "R" but this makes more sense - I think the prevailing wisdom is only eat oysters in COLD months. We always used to have oyster stew on Christmas eve- just the basic plus a dash of hot sauce or ketchup depending on what you liked in your individual bowl.

I heard a few years ago about eating the shrimp tails. I tried it but as Jaymes said it was too chitinous for me. Much the same as when I ate a chocolate covered grasshopper and ended up with "wingy" stuff in my mouth still after all the chocolate melted away.

We used cast iron frying pans almost exclusively when I was growing up. I think the only seasoning that my dad did was frying in the pan (bacon, sausage, pork chops, chicken). We always just washed it like the other dishes (we didn't have a dishwasher -- except for me). Scrubbed off any stuck on stuff with steel wool and soapy water. Dried it and the next day started the process over.

McDonald's use a ketchup produced by Golden state foods. "Mr. Hasco works for H.J. Heinz Co., the world's biggest ketchup maker. Heinz produces most of the ketchup served in U.S. restaurants, including those of Burger King Corp. and Wendy's International Inc. But the Pittsburgh giant has been locked out of virtually all of McDonald's Corp.'s 13,700 U.S. restaurants since the company failed to give it enough ketchup during a tomato shortage 33 years ago. Now it's Mr. Hasco's job to win McDonald's back." that was in 2006 apparently some McDonald's are using Heinz now but they still haven't won them over completely I have a friend who SWEARS by Del Monte ketchup and only DelMonte which has onion and garlic powders.

not a very exciting ingredient but brisket - which I had never cooked before. I did a corned beef and cabbage which was good but a little too salty (I did not soak the brisket before cooking). I have a regular uncorned brisket that I plan on using to make BBQ. I have been a little obsessed with brisket ever since I saw show on "burnt ends" at some BBQ place.

After much debate about the cost I have finally committed to an overnight at the Fearrington House. I wanted Valentine's weekend but due to limited availability had to settle for the weekend of Feb 26. I am very excited about the eating at the restaurant as it has garnered excellent reviews. You can view the site here: My link I hope to finally figure out how to insert photos and share my meal at the Fearrington house with you all. Stay tuned.

I would like the malted milk marshmallow please. Does Wattle refer to the actual wattle from bird? edited to add: i didn't see the answer to this question before I posted.

thanks for the clarification. Here Dr. Pepper and 7Up are served almost exclusively in conjunction with Coke products.

I do have special fondness for the La Seur peas. and mentioned on the condiment thread also Texas Pete Hot Dog Chili Sauce.

Being somewhat new to EG what are the pre-requisites to come to a gathering?

Is Ice Magic the same thing as Magic Shell? I also love Heinz 57 sauce and Catalina dressing. and Texas Pete Chili for hotdogs (a product that oddly enough contains no meat)