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I have made home made Irish Cream for about 20 yeqrs using a slightly different recipe. I started using Jim Beam whiskey about 10 years ago and like it a bit better than using the more expensive Irish whisky.

When I was a freshman or junior in college (1970-1971) someone gave my Baptist mother a fifth of 100 proof Wild Turkey. She would occasionally use it when she made boiled custard. One Christmas I noticed that she had barely used it. I promptly bought a fifth of Old Crow 100 proof and swithed out the bottles. She of course could never tell the difference and I had a wonderful bottle of Wild Turkey.

I have quit ordering chocolate malts at Braum's. I have tried 3 separate Braum's in Irving, TX and can't taste the malt. The mix they use is not good. Might as well be a milkshake. Whataburger malts taste much better. I expected a lot more out of an ice cream shop. Their burgers and steak sandwiches pretty good though.

Vaxon and I must have had the same Texas grandmother. That is just about the recipe I use. I do put biscuits into it however. Older brother married a lady from Michigan who had daughter and son. They married and left home some years ago. A few years ago they were preparing Thanksgiving dinner at their house. The daughter asked what could she do. My brother said she could start the dressing. The daughter proceeded to take white bread and start to crumble it into the roaster. Brother's response was "WHAT THE HELL ARE YOU DOING!!! She was immediately told to start the cornbread.

Forget about this hoitty toitty recipe and do a Boston Butt properly. By this I mean a good homemade BBQ rub and 14 to 16 hours of hickory smoke.

If the line is outside the door, and down the sidewalk I will not stop even if the restaurant is named "Manna from Heaven".

All those choosing Mexican may mean Tex-Mex. This is the cuisine of the southwest. True Mexican is diffierent. Viva las enchilados y nachos.

Disaster #1-mistakeing powdered sugar for flour and coated and saueted cod fillets with it, oh the humanity.

Disaster #2-feeling adventerous and making a sacher torte. Chocolate siezed up into a softball.

Broiled alligator tail at a Cajun restaurant in Alexandrie, La. Greasy and tasted horrible. The fried alligator tail was quite good. And by the way, yes frog's legs do taste like chicken, chicken that has been marinating in mud for a week.

This is a capital offense.

In a suburb of Dallas here. Central Market has most choice of above average food. Good selections of meat, seafood and cheese but you pay for it. Tom Thumb, Kroger and Albertson's also can be expensive but look for store brands. My favorite main store is Fiesta. Some have meat markets and seafood markets in them. Fiesta is heavy on the Hispanic market so don't expect to find items that you could pick up easily at Central Market. Food Lion tried a number of years ago to establish itself in the Dallas area until the green meat scandal hit.

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Pigs in a blanket made with vienna sausage and canned biscuits, spicy brown mustard and East Texas chow-chow (a condiment to those above the Mason-Dixon line) washed down with a Dr. Pepper. Sends me back to when I was 10 years old. Not pretentious like a lot of the postings were.