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I'd have to say my most memorable food truck experience was the Good Humor ice cream truck. When I was a kid in Los Angeles, the tinny music-box tune the truck played, faint at first, then growing louder as the truck turned down my street, signaled pure enjoyment. I'd weasel the quarter or whatever it was out of Mom and fly out the front door in a near panic lest I be too late. My favorite treats were the Fudgesicle and the Rainbow Sherbet Push-Up.

Here's one for you, also using a frozen roast (I never knew you could put something frozen into the Crock-Pot, but it works out great and really comes in handy sometimes):

Crock-Pot Italian Beef

2 1/2 pound beef roast (I used a round roast), FROZEN
Beef broth (I used 2 or 3 cups made from Better Than Bouillon)
2 to 3 sweet peppers (I used one green bell and two red frying peppers), sliced or chopped
1/2 to 1 cup dry white wine (optional, but if you have part of a bottle sitting around . . .)
4 cloves of garlic, peeled and thinly sliced
1 medium onion, sliced
1-2 tablespoons dried oregano
1 large bay leaf
1 teaspoon red pepper flakes
Salt and pepper to taste

Remove your beef roast from the freezer, unwrap, and place it in the Crock-Pot. Add the rest of the ingredients and cook on Low all day (8-10 hours). When the meat is tender, take it out of the pot and thinly slice or shred, then return it to the pot.

Serve on rolls or chunks cut from a long loaf of Italian bread. If you like, place a slice of Provolone cheese on the bottom half of the bread, then pile meat on top so the cheese melts.

Thanks for these recipes; I want to put together a plate that contains all three items ASAP!

It's interesting, I just the other day stumbled onto a recipe for Korean fried chicken, and the coating there was corn starch as well. I would never have thought to use corn starch.

Hi, nice giveaway, thanks! I love Prairie Fruits Farm's (right here in Champaign -- the first farmstead cheese maker in Illinois) Little Bloom on the Prairie, a Camembert-style goat cheese.