Gular

I admit it, I am a junkie. I would venture to say fast food is at least 1/3 of my daily intake. I'm working on changing this, but the biggest obstacle for me is the time factor. My mainstay is the "DOLLAR" menu....be it McD's, Wendy's or Del Taco....I also hit the local, cheap greasy bag places. I delude myself into the logic of lettuce and tomato being major vegeatables for the sake of a more "balanced" diet. My most favorite indulgance is any place I can get "extra sauce" on the side......love the sauces.....taco sauce, green chile sauce, arby's bbq and horsey sauces'(btw anyone know a clone recipe for arby's "special dressing" like they use on the "super" man that stuff is great) anyway....wanted to try and start a fun topic that people can divulge their secret indulgences in so everyone else can tell them how bad they are. Oh yeah I'm an organ donor so when my lungs give out from smoking....my choelesterol clogged heart can be transplanted into someone who can then sue McD's for millions for clogging it up. Gotta go.....charging......clear! ZZZZZTTTTT VWVWVWVW-_____________________

Cooks need to have skills of the soul....as taste makes emotion....how much deeper do people skills get?

Also anyone who says "BAM!", or "Let's knock it up a notch!" when they throw extra spice or seasoning into a dish deserves less by default.

That's Horrible....9 month old candy...I'm guilty of the same thing though You probably eat older candy all the time. Candy has a very long shelf life. Some anyway. Exactly, like the "white" mini Krackel I opened the other night, I was hesitant...but it tasted fine Homer Simpson Quote: "MMMM the Land of Chocolate" I always hear that little music theme when I get a hardcore chocattack.

That's Horrible....9 month old candy...I'm guilty of the same thing though

As I'm not really on the inside of this.....I can just respond given what i've heard...and based on my opinion. In short, I think it would be rather disparaging to learn that cooks earned less....I'm a huge advocate of tips being pooled to be shared amongst all the workers, however....the "house" taking a cut of tips ain't cool. If you are an owner of course who needs to rely on the take of tips to keep your workers employed....well what's wrong with the picture?. Talk amongst yerselves....I'm a little beklempt

Italian Beef sandwich on fresh crusty sub roll, with giardiniera and au jus. (next time need to use hotter peppers in the giardiniera) Yummy

Today: Farmers Market in Alb.,NM 5lb russet potatos .99 Red leaf/Romaine lettuce 2/.99 Yellow Onion 3.32lb@ 5lb@.99/.66 medium red tomato 1.30lb@.99lb/1.29 Total: $4.16 with tax... Not bad, awesome tomatoes.

Provalone, and prosciutto on a fresh, crusty baguette with red ripe tomato, crisp red leaf lettuce, drizzled with red wine vinegar. Just a smear of yellow mustard....perfecto. Ice cold Coors Extra Gold. Yes oh yes....yellow mustard and beer with a gourmet sandwich. I haven't had a meal this good since the 80's!

17 including my mom's (we share in this family) but then I rarely use recipes except maybe as loose guidelines. I find it hard to follow recipes to the T. Anyone else have this problem? Cooking is an ADVENTURE!

Back when I had an Office (OK it was a Cubicle), I always kept Andy's Hot Fries, YooHoo in bottles, and hotsauce. Thank god for my one locking desk drawer, because people were always asking for hot fries, as they were hard to find back then. Oh can't forget Pixie Stix......gotta have that afternoon sugar fix

Ranchero Supreme (Cheeseburger drenched in green chile sauce) from Bob's Burger. Hot chile for hot weather

Which food processor blade is the plain ol blade...I can try guessing but can ya just spell it out. I'm an amatuer at best about countertop appliances aside from the nuker

I must get a new processor with a large array of blades then...half of my machines blades got lost in a move I have to say that the butcher who I get ground meat from is very good....a professional who takes special orders at no extra charge......gotta love a military commisary.

Finally! We get to grill tonight, yesterday we were rained out. My beef is, all my Pop wants to do is overpower the hamburgers with onion soup mix . Now admittedly these can be ok tasting on occasion. Alas, is not the base foundation of a good burger the taste of the beef? I am no burger purest by any stretch of the imagination, but I do enjoy beef based on the merit of it's own flavor. No preformed patties get cooked around my house.....we go to the drivethrough for those. Who disagrees? Do additives to the meat itself make the burger, or is it the quality of the beef and the condiments that do it for you?

These people are missing out, I feel so bad for them! So many flavors take hours of cold temperatures to help the flavors blend and mingle, as most of us can appreciate. I have to agree with baked beans, meatloaf, and of course any cassarole dish is going to benefit from an overnight, flavor ramba session.

Worst....any beer with the word ice in it's name. PBR is what I cut my teeth on, 6 bucks a case back when I was 15. Just had to give up a few to Pedro the mirgrant farm worker who always hooked us up. I don't advacate underage drinking mind you. I have a love hate relationship with Bud Dry....cheap....bad tasting....but no aftertaste at all, very peculiar. Michelob Dark where have you gone?