Tropicalsenior

I thought I knew what that was and I went to the internet and sure enough, head cheese! Yuck! My mother-in-law used to make that and I wouldn't go near her house for three days. She was the world's worst cook anyway and that was the bottom of the barrel.

I'll pass on both!

I had the same experience with the first convection oven that I bought. It had this lovely rotisserie Gizmo and the first thing that I did was stick a chicken on it. It took me more than 2 hours to clean the oven and the oven and I were never the same afterward. I've had two convection ovens since and the first thing that I pitch is the rotisserie Gizmo.

My husband was a fine wood carver and to him, the feel and the balance of his tools meant everything. We have three sets of silverware and the only forks that he would use were two old forks that he had had for years. No amount of polish or elbow grease would ever make them look 'presentable' but they felt right in his hand and made his meal more enjoyable.

That reminds me of the time when we had first moved to Costa Rica. My husband asked me to go into San Jose and find him a piece of sheet metal because my Spanish was better than his and I was better at finding things. So I took the bus in and was directed from place to place until I found someone that could make it. I had finally wound up in a really sketchy part of town. Correction, bad part of town. When it was time to pick it up, I told my husband where he could go to pick it up and he informed me that he wouldn't take me with him because that part of town was too bad for me to ever go to.

Yep, I always use it in my peanut brittle and in my caramel corn. I forgot it one time in the peanut brittle and had to crush it up with a hammer to use as sugar sprinkles. I could have used it to pave the driveway and I would never have had any holes.

You're right, it is. But the baking soda float just does not give the same taste to the crust. It could have been something special in her recipe but we will never know because she never wrote it down.

Thank you. I had to Google this and I learned something new. My grandmother used to use a lye water solution when she made her big German pretzels. It gives them a flavor that is completely unique. I'm going to give this a try and see if it does the same thing.

While we are on this subject and to get back on the topic, this article is very interesting. It makes me think that there must have been a whole lot of other sauerkraut haters down through the centuries.

Thank you, I will. Every Sunday I make stromboli, Char siu bao or some other meat filled bun so that we can snack on them all day long and I don't have to cook a full meal.

Thank you, that is good to know. A while back, someone gave me a recipe for meatballs that are made with sauerkraut and cranberries (my other most hated food). I skipped that one completely.

It's not the food elements, it's the way that they are put together. The Costa Ricans are notoriously bad cooks. In the typical food, the only seasoning is salt and a prepared combination of seasonings that everyone uses in everything. The Motto seems to be, that if it's done cooking it's not edible until you cook it at least a half an hour more. But you are right, the food products that we get here are marvelous.

I get rave reviews on my spaghetti sauce and yet one of my husband's favorite foods was canned ravioli from Chef Boyardee. He grew up with a stepmother that was a terrible cook and practically starved them to death. One of his favorite food memories of his childhood was when he could get enough money to buy a can of Chef Boyardee.

At least you're living in a culture that has wonderful food. I can't and won't eat the 'typico' food here!

@Shelby's recipe does look good, but I have to pass. She uses that dreaded s--------t word. Now that I know that people put this in it, it must be from Nebraska.

Many think that restaurants are a fairly recent innovation. Not true. There is archaeological evidence that there were 'sit-down' and 'take out' restaurants in ancient Rome. I wonder if they also had food critics then.

It's a very interesting article. Thank you. I'm just saying that none of the Nebraskans that I know have ever heard of them.

Since we have gotten on the subject of famous local foods I think that it is appropriate that I should write about famous foods in the state where I grew up. In order to do that, regrettably, I will have to admit that I was born in Nebraska. Therefore, this will be one of my shorter posts. According to what I have read lately one of their most famous foods is something called Runza. Growing up, I never heard of them. I have asked family members who are all still in Nebraska (still eating sauerkraut) and none of them have ever heard of it. Our most famous food invention was Kool-Aid. And a

Wow!! That would send me to @shain's recipe right quick.

@weinoo. What great articles. Thank you. This is a food that probably few of us outside of the big cities have ever had a chance to try or even know about. @shain makes wonderful bialys and even has a recipe for them in the recipe forum.

Me too! I'm still stuck back in the day when it was something that you didn't step on so that you didn't break your mother's back.

One of ours cinnamon toast.

This just showed up in my email inbox. I think I'll pass.

My uncle used to make Poor Man's Sunday roast. A thick slice of bread with leftover gravy on it. It was one of his favorite meals.

Yeah, we were relatively poor, too, but growing up on a farm definitely had its advantages. We were never short of food. The one thing that I was really nostalgic about was something that my mother called 'Stirum'. It was like a thick eggy pancake that she fried on both sides and then chopped up into 50 Cent size pieces and fried until they were golden brown. Then we ate it with butter and homemade syrup or just butter and salt and pepper. I asked her once for the recipe and she said that she wouldn't give it to me because it was poor people food and she hoped that I would never have to make i