Celine

Tommy, years ago a friend and I discovered the "burger cure" as we still refer to it today. A rare cheeseburger w/everthing on it will deliver the relief you will crave. Gatorade is a great chaser, but Coca-Cola or Countrytime Lemonade work very well too. Celine

My favorite sparkling is Topo Chico from Mexico...much more spirited than the usually available Perrier. I used to drink Artesian but haven't seen it here in several years. I generally prefer bottled still to tap but find it extremely hard to differentiate past that point, so can't say I have a preference. Celine

Don't forget lady cream and purple hull peas. Also : blackberry cobbler fried apricot pies squirrel stew hot water cornbread green tomato relish w/fried catfish crawfish

Now there are some foods I can certainly do without such as peanut butter, but the only thing that I have repeatedly and consciously tried to like for years and years without success is buttermilk. I don't like any milk on it's own terms but I loathe the dreaded buttermilk.

DStone, I just fry bologna in it's own grease. And just like salami you know it's ready when it curls up around all edges. Wilfrid, liverwurst is a fine substitute if one doesn't have bologna on hand. I personally have been known to use mayo as a dipping sauce for roast chicken. Celine

Okay,I'll confess. I love fried bologna sandwiches on white bread with processed American cheese and lots of mayonaise.I also like that with onions and soggy lettuce. Celine

Jason, the Fat Guy sushi guide is one of the things that contributed heavily to my sushi imformation saturation. It's excellent but left me wanting to try them all, especially the two I mentioned. I was just hoping that someone could help me break the mental tie in my mind. Thanks, Steven and Steve. Your comments helped me decide-- Sushi Yusada at the bar is what it will be. The varying grades of tuna/salmon sounds like a luscious learning experience. And then, I may just have to sneak away from the family for a solo trip to Kuruma. Celine

We are visiting NYC in March and I have researched sushi restaurants to the point of exhaustion, overload, etc. I love Tomoe, but I yearn to explore the next level of sushi. I prefer traditional to Nobu style. My favorites include toro,yellowtail,shad,and of course my beloved ikura. Fresh wasabi would be nice but isn't totally necessary. I'm leaning towards Sushi Yasuda or Kuruma Zushi. Which one should I choose? Or another one altogether? Celine

I miss Texas' Tex-Mex the most when I'm gone for too long. Other areas of the country have their versions, but there seems to always be a little something lacking in the translation. Probably lard! Celine