fifi

Welcome hazardnc. Ever so often, nothing but an Antones po'boy will do. Believe it or not, they really haven't changed. Luckily, they deliver them to my local Randall's. Red wrapper and Dr. Pepper. What is it about Dr. Pepper and those po'boys?

Aw... thanks. Good grief does that duck stock thing sound good. I need to get up close and personal with some ducks.

Forget the Cuisinart. Get a KithchenAid and avoid that nasty feed tube design. I just got one on sale from Kohl's after "throwing the Cuisinart in the yard". I have always wanted the hose down design in the kitchen and the bathrooms as well.

Oh my goodness, that sounds good. This is a whole new technique that I don't know that I have ever seen before. The concept of drying herbs with salt then using in a grinder is something totally new. Maybe we need a new thread on this.

I forgot about that! You are absolutely right! I remember asking one of my friends if they had a vacuum pump on the damn thing.

I don't remember the numbers right now but I did settle on GE Monogram. When you talk them down a bit, they really aren't that much more than top of the line "regular" lines. They certainly don't cost what a Sub-Zero does. With a chest freezer, I am not sure that a full size freezer is all that useful. That is, unless the chest freezer is totally dedicated to whole cows, large alligators and the full season's production of the one acre okra patch. I had to have an upright freezer at my previous house (because of space available) and am now totally opposed to them. Every time you open the damn thing, all of the cold air dumps out, along with that frozen chicken on your foot. Then it runs like crazy to catch up. I was considering the Sub-Zero but some friends that had them (notice past tense) had so much trouble with them and couldn't get good service here. They sold them and went other ways. I don't think they are made by the same folks as years ago and I did read some mediocre reviews on reliability.

Good observation. I actually like them both ways and consider them two completely different dishes. If I can get the little skinny French thingies, it is a quick saute in butter and that is about it. If other young tender beans are on offer (usually from a friend's garden) I like to cook them a bit then marinate for salad additions. But the usual green bean on offer in the grocery is usually pretty mature. Those get the long slow treatment at the Le Creuset spa.

I am going to weigh in on the freezer at the bottom. I spent considerable time in a showroom "acting out" how I use a fridge. I will have a chest freezer for most storage but it is in the utility room downstairs, otherwise the fridge only would have been a consideration. Like someone else said, the concept of not having to grovel on the floor to get into the crisper drawers sounds like heaven. The fridge freezer is for snack stuff, chile powders, corn meals, that sort of thing. I am getting the GE Monogram because I like the lay-out of the fridge and the service is really good here. Which brings me to the icemaker... Check out this puppy! I have several friends that have them and they are in love. 50 pounds per day of those crystal clear little cubes. You can also get them so that you can install your front to match the cabinets. A couple of folks had to call service out because it wasn't installed properly, leveling and such is important the get the ice sheet to slide to the cutter wires properly, but the service was quick and efficient.

I think the message is moderation. Too much of anything can cause problems. There are also some drug interactions that have to be attended to. I have had antibiotics that warn against taking antacids because they will deactivate the antibiotic. I am lucky that I don't have too many stomach problems. One that I do have to avoid is any tomato product foods too late in the evening. I get really bad "heartburn" from that so I just avoid it. (That is a real pain when I get pizza munchies.) I eat a couple of Tums a day for the calcium. I can't seem to swallow Citrical without gagging. But I try to do that in between meals. Drinking water is a very good thing to do. I drink at least a couple of quarts a day. I have been driven to do this for the past 20 years in order to keep my kidney stones well bathed and happy. I attribute this water consumption to my relative lack of digestive problems even with my erratic eating habits.

That magic machine where you drop in a whole head of garlic and perfect 1/16th inch diced garlic comes out the other end.

Ummm... Have you read Typhoid Mary for example? That is a remarkably well researched book and a good read for any enlightened sociologist.

Protest! I wrote to W&D a couple of years ago bemoaning how Houston just "doesn't get" the muffalatta. They editted out my most stinging commentary, though. I think it was the "big gobs of meat, bad bread" at Treebeards that they deleted.

Try this site on for size. I will also look for the Monterrey Marine Aquarium site that also tracks such things. I think IGFA also tracks this stuff for game fish. I have a friend that runs a charter boat out of Kona in Hawaii. He often works with the local research organizations. The long liners are a real problem. He always releases unless the fish is injured. Bottom line... Most of these game fish aren't that good to eat (with an exception for wahoo) and should be released.

Pineapple juice and coconut milk... pina colada sort of.

OMG that sounds good. I am thinking that we should do that this weekend what with a few eggplants coming off my sister's garden this weekend.

So, what you are saying is that this is a base recipe that can be added to with abandon. Sort of like that Jiffy corn muffin mix "corn souffle" thing. I can dig that. BTW... The addition of a couple of teaspoons of Cheez Whiz to anything that is supposed to taste cheesy is a guilty secret.

I just made this for lunch. I have to say, this is the best mac and cheese I have ever made. I used the Nacho Cheese soup. I have to admit to adding a couple of spoons of Cheese Whiz. I topped it with aseinto because that is what I had. Wowser.

This is my "go to" recipe when fresh green beans show up in the market. Green Beans (Southern Style)

Uhhhh... this seems a little complicated. Here in Texas (Hempstead being one of the "Watermelon Capital of The World" declarations), all we do is whack it up into sections, rind and all, then attack it with knife and fork. Salt is a personal preference. Oh... We also include seed spitting contests. And the only bath that they get is in a big wash tub with ice if it is too big for the fridge.

For those of you with excess eggplant (and squash?) I have put the Oven Fried Eggplant into RecipeGullet. Let us know how it works for you with various squash.

Thank you so much for confirming that. You brought back memories of the buttered saltines and hot sauce at Felix's with my grandfather.

This just in from the eGullet Q&A with Robb Walsh. I have to confirm what he is saying. I now remember going to Felix's in Houston with my grandfather. Yep! It was saltines. Not tortilla chips.

ooo... ooo... ooo... You are right about the four squares. That is what they were when I was a kid. Memories! I don't remember when they switched to the sleeves. Maybe maggie can find out and put it in her article or whatever. I do think that, as a little kid, my manual dexterity was partially trained by trying to deftly separate those four squares. Nope, you were not in the wrong about the saltines with chili. That is how it has always been in my family. But then, we (me?) were profoundly affected by the opening of the big Nabisco plant in Houston in 1949.

In this current thread we are extolling the virtues of the humble saltine (Nabisco of course). For as long as I can remember, saltines have been served with chili. For me, saltines are an integral part of the chili experience. Is this a Tex-Mex thing? A Houston thing because of the (now gone) big Nabisco plant in the Houston area?

I don't think I have ever seen a 3 sleeved sized tin. And, OH YES! With chili. Not tortilla chips. I wonder if this is a Tex-Mex thing? I will post a question in the current Q&A.