I work in the grocery side of the food business these days.
I used to work in food service and for wine, beer and spirits wholesalers.
We have organic gardens, She tends to the free range chickens (for eggs) and breeds rabbits (for food, not pets).
In the USA, fresh simply means never frozen.
When was the seafood harvested?
Who knows?
My family is southern through and through. But growing up in Jacksonville Florida, a Navy town, I was exposed to Filipino food while just a kid. I sure liked it, even if I didn't know what I was eating. Now that I'm grown, and a pretty good cook, I'm looking for something old/new to try.
HaHaHa.
So artificial intelligence is still just a bit farther in the future?
I dig the mystique, or the culture. I just hate the taste and the smell.
There are plenty of other onions (all of them) that I actually like....
That leaves more ramps for the rest of you!
Since we grow sweet potatoes, and love spinach (can't grow it) I can't wait to try this!
Oh. Key lime pie is easy, and it may satisfy most of the bunch.
Make what you do best, something you like.
Don't force anyone to eat it.
See "ewww, I don't like that." elsewhere here.
We were raised to eat what we were served, and to respect the effort that the cook put into making it.
Don't sweat it, and ignore the whiners and the complainers.
Jacksonville, Florida is the home of a delicious pita and cold cut sandwich creation called the camel rider. Best enjoyed with a cherry limeade made with cherry syrup and fresh squeezed limes.
Yum.
Yum. So simple, and I need one NOW.
With tomato soup, of course.
Someone (often quoted) once wrote that there has never been a statue made of a critic.
He may finally have to eat those words.
I'll have a double Steakburger with lettuce, tomato and onion, please.
And a chocolate malt for dessert.
I like Steak N Shake for what it is.
I'll sit at the counter alone for a pretty quick lunch and happily watch the griddle person smash those balls of meat and assemble the tasty burgers on plywood planks while I douse my deluxe double with pepper flavored vinegar whenever I get the chance.
Three thumbs up.
I personally don't care for shoestring fries, but thats just me, I guess.
For what they are, they're pretty good.
Kenji, the next time you're in town, I can point you to the best Bahn Mi this side of Saigon.
"See you tomorrow!"
I love deviled eggs. But I'm from Florida, y'know.
Lets not forger Jack Nicholson ordering toast in a diner in Five Easy Pieces..
http://www.youtube.com/watch?v=TvXVP5lSF1s
Is this a subtle jab at todays self important 'moral majority?"
Duh.
Wal Mart is evil, and they don't do ANYONE any favors.
Sam Walton is dead.
The WM Corporation isn't friends of local farmers, and they bully suppliers into shipping goods to their stores without including any profits for the 'farmers.' Vendor reps make 1/2 commission for stocking Wal Mart (and Sams Club)
Max, for addng a bit of a kick to greens or other foods, we southerners have used pepper vinegar for like, ever.
You can buy Trappeys sport Peppers, or fill an empty soy sauce bottle with fresh, whole chili peppers of your choice. Fill the bottle with hot white distilled vinegar. Let it age for a month.
Sprinkle it on greens, cabbage, Brussels sprouts, fried fish..... When the bottle gets half full, just add more vinegar to keep the party going.
1)Don't do it.
2)Don't even THINK of doing it.
Shrimp that have been overcooked have the texture of rubber, and the taste of stale bait.
Why not use chicken, and save your shrimp fsomethinging else?
You could, I guess, add the shrimp five or six minutes before serving, they're ready about a minute after they change color, unless you're using giant shrimp.
It wasn't that many years ago that malbec and even zinfandel were considered 'weird.'
I say, 'Bring on the weirdness!!'
It all looks and sounds absolutely wonderful. From the scotch sampler and oysters right through the beef and potatoes. But no artichokes? They are in season, and fresh ones are reasonably priced.
BTW, as your long lost brother, what time should I show up for appetisers?
My mother taugh me to cook this 50 years ago. She called it curried eggs.
I wondered why there was no curry powder in it!
I spoon an egg and some sauce over whatever toasted bread I have on hand.
Compliments always come my way!
I have been happy with Jaume Serra Crystalino. A pretty, tasty pink Cava. The label carries this disclaimer: " Jaume Serra Crystalino is not affiliated with, sponsored by, approved by, endorsed by, or in any way connected to Louis Roederers'CRISTAL champagne or Louis Roederer."
Hey, that means they're almost the same thing, right?
Anyway, its a good low buck pink Spanish bubbly.
You could use lemons, your leftover turkey carcass, and some orzo pasta to make this wonderful Greek soup:
http://greekfood.about.com/od/greeksoups/r/Chicken-Soup-Avgolemono-Greek-Egg-Lemon-Chicken-Soup.htm
Whats next? crunchy peanut butter 'N smooth peanut butter sandwiches?
Probably.
My local Latino supermarket has veal breast for roast on sale for $1.29/ pound and veal breast riblets for $1.39/pound.
Thats a very nice price, but I've never cooked or eaten either.
Should I try some, or pass?
What do you do with veal breast?
in the picture It appears to have lots of fat.....
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I made it tonight. It was easy and delicious.
I'll make it again.
Thanks for posting this!