Pickles

*ALL* goat cheese, BLECH. Soapy goat.

Every few months, eh? Well pardon me. I did a search, and nothing came up. Perhaps I wasn't looking for the right thing in the search. How would you have conducted the search, Jason?

I serve them right along-side my chilled celery log! Num num!!

These are actual Weight Watcher's Recipe Cards and wait until you see the pictures of this "food." Do the slide show so you get the full effect. Make sure you haven't eaten recently when you view them! http://www.candyboots.com/wwcards.html

I love salty and sweet but....... ...in the immortal words of The Robot from Lost In Space: This Does NOT COMPUTE!!

I know...I know. They used to be brim full of roasted pork..or shrimp. The other ingredients were just filler. Now when I order them, I belch like a bandit. It's not worth the gas and nasty oily repeat-taste in my mouth.

Do you remember what the culprit was?

I'm a Personal Chef...which is of course a bit different from working in a restaurant, which I disliked. I am a chef because I love to cook and I love to give to others...and my profession also helps others. I plan to be a PC for many years to come. I said this in another thread:

I like to wash those down with a can of Diet Choke.

I went to culinary school with a model. She used to bring tiny... lit-tle... teeny..... tiny.... pieces of fruit for her "dinner" during the weekly night class. One night, she brought a mango...all cut up like you do so it comes out in little squares when you bend the skin back? And she was eating this mango before class began and all the men in the class were like.... ...... ..... ........ ....... ........and..... She had the tongue thing going...the slurpy thing going...oy!!

I guess we can assume the wine is being served in clean little cups, with no chance of any "double dipping." Back to my topic of food samples... I think one of the other problems I have is that often at the A&P here, the offerings aren't covered up by a plastic globe-like-sneeze-guard-type- thingies. And I have seen people dive in with their bare hands. No doubt having just sneezed in them. And back to the toothpicks, I won't try anything that has a toothpick already in it. I have seen people at parties eat the food from the pick, and reinsert it into a fresh shrimp or whathaveyou...getting it ready for the next person!? Ooook!!! Let's hope they get a good case of clostridium perfringens.

Namely the hen's oviduct. But the eggshell is a porous substance; air must pass through it in order to get to the developing embryo. There is one type of salmonella that enjoys getting inside the eggshell. Salmonella enteritidis. More Eggciting Information Here

Here's my fantasy list: Henry VIII and Anne Boleyn M.F.K. Fisher Kate Hepburn Cary Grant James Beard The Cast Of "Are You Being Served" --my fave comedy show The Queer Eye Guys Benjamin Franklin Yogi Beara Sophia Loren Julia Child The Grandparents I did not have a chance to meet

Mmmmmmm.....stagnant bog scummmmm.......

....as in taking a toothpick and diving into the cut up pineapple or cheese or salami or whathaveyou they have out for sampling? This idea just never really appealed to me. Especially since today I witnessed a guy take a piece of tooth-picked cheese at the deli counter, eat the cheese, and then toss his USED pick back into the plate with the untouched fresh toothpicks. I told them, of course, that they'd better provide a clearly marked receptacle for used picks. If the samples are monitored by someone standing there with a tray or something, then I will sometimes try something being offered. But the thought of how dirty other people can be with food really puts me right off trying unsupervised food. I was very glad I caught that pick-perp today so they could clean up after him.

I currently haven't heard that most of our population has been recently wiped out by this "widespread" problem of salmonella contamination. Although one (I repeat..ONE) case of salmonella is considered an "outbreak" you don't hear much about it on the news, do you? I wonder why that is....seeing there are so many people allegedly dying of it? Alton is right about leaving the homemade mayo to "rest" at room temp to allow the acid to work on any critters that may be there ready to gitcha. Making the mayo with pasteurized eggs is a good way to go. I am not sure I would keep it for a week, but he's probably not assuming most people blow through a quart of mayo every couple days. I dunno. Mayo Haters Club Food Safety Articles And Mayo Based Sauce Safety

I did that very thing yesterday. I don't know what my exact aversion to them is....shape?...looks???....but I CAN'T bring myself to actually buy them. And I think if I DID buy them, I have such fiddlefernaphobia, I wouldn't cook them. Silly, I know. I don't feel that way about anything else.

That was one funny story. Sorry about your hangover. Keep a stash of nourishing grease around. Some bacon perhaps...that "cures" everything...(did that pun make your wings churn??) and some eggs and cheese? At least you'll get some vitamins with the eggs that are essential and they help detox your liver. Pop some croissants or bagels in the freezer , too. And don't forget to pop a vitamin!

He advises always to use a very sharp knife....and then adds the cuts always heal faster!

I met Jacques as he stood outside the Parker House Hotel in Boston waiting for a cab. I marched right up to him and shook his hand and told him I loved his show--which was the one he was doing at the time with Claudine. He was quite handsome in a ' French country boy' kind of way. Nice skin. Rosy. He looked very taken aback I didn't ask him for his autograph. I had no paper and pen on me....

Vegetarians can be such boars. I mean...boors....no wait, I mean BORES.

Good....that's good... Spoken like someone with no kids. When you see your kid hungry, you'll want to feed 'em. I'd say try the food. You don't like it? That's fine with me for now. Here's a napkin. Spit it out. I can remember gagging down glasses of milk. I HATE milk to this day! Gagging down broccoli. Love it now! Gagging down seafood. Can't eat a lot of it....allergic. All the while crying. That *isn't * the way I want my children to experience food. That was the way of the 60's parent in my house. Tastes change and kids grow up. Offer them two choices. The one you WISH they'd eat, and the boring old pasta and butter they WILL eat. If they don't want to experiment....then it's your fault in one approach or another. Dayummm.... I'd hate my spirit squashed out like that. Lisa Simpson is a vegetarian...and she's one smart kid! Not that I am a veg...but...man...let 'em BREATHE!!

No sticking it back in the jar, now! I also prefer natural peanut butter to the Jiffs and Skippys. But...making cookies, etc. cheaply, I'd go for Jiff and cut back a bit in the sugar in the recipe.

I've never tried them. They just don't appeal to me for some reason. But I have been told they taste like an asparagus/artichoke blend. In other words...fiddleheads taste like..fiddleheads. This Looks Informative

Yeah..I know. I just don't like them, so I didn't mention them.