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Don't think I would.

I've read reports of missionaries/explorers in various places stating that the locals where they were posted/had travelled claimed to have eaten human flesh, and that it was delicious, but. . . you know, it was so common for many cultures (particulary Western ones) to consider others (particularly non-Western ones) to be completely lacking in either sense of humour or humanity, that the locals who allegedly reported this may have been pulling the missionaries'/explorers' legs, without the latter being aware of this.

My point is that there is no evidence we taste good (although most tastes are acquired), and there would be no way of knowing (without having actually having eaten human) that a synthetic product actually had the flavour and consistency of human (and I cannot imagine eating another human being, but then again, I've never been in the sort of situation where I'd need to make this decision). It also seems like the sort of thing Marilyn Manson would go for in a flash (especially if it were called, say, 'Pam', instead of 'SPAM') and make a big production of, which would make the entire act of eating human-like meat kind of embarrassing ;)

Has anyone ever had Bell's Stuffing? (Also available in New England Style.) I saw them both at Hannaford tonight. (Hannaford is based in Maine, so they have a lot of random New England goodies, like Bakewell Cream.)

For years I used the Pepperidge Farm bagged stuffing as the base (it was herb, it was crouton style, it was cornbread), with my mushroom, celery, onion and sausage and a little chicken stock overall. It tasted pretty damn good. Then in some fancy foodie magazine or newspaper article I read about packaged stuffings not cutting it!
For the last few years I have used cubed bread stuffing that you buy in the supermarket which is fresh bread cubed. Works all right except you need a ton more stuff.
So blessings upon you all for making me feel better about going back to Pepperidge Farm again maybe this year.

No dressing has to be soggy - there's no law saying you have to use as much liquid as called for on the package. That's why I like to make my stuffing from scratch - sautée whatever veg I want to use, add bread, and then drizzle stock on while stirring until I get the perfect consistency. This works with either dried or fresh bread.

Why should one be more comfortable calling it "stuffing" only when it is baked in the bird and "dressing" when baked in a casserole pan? I recognize that the term "stuffing" implies "to stuff," as in to stuff the bird with it. But why is "dressing" more appropriate for it when baked in a casserole pan? The term "dressing" could be equally read to imply "to dress," as in it dresses something. In the case of baking it in a casserole pans, is the something that is "dressed" the casserole pan? Of course, not! What is "dressed" is THE BIRD or the plate on which it is presented. Just as the bird is stuffed with it, the bird is dressed (up) with it. I take the position that the terms "stuffing" and "dressing" are equally inapt when referring to what is baked in a casserole pan.

I have used the Martin's before last time 2 years ago. I however prefer Wegmans "W" loaf which makes the best stuffing. Also a fave Del Buono's rolls (NJ) I used to go get those the day before hot out of the oven and that was some great bread for stuffing.

My dressings are like my chilis- similar, but never the same twice.
Could be a combo of fresh bread and store bought croutons; might toss a little wild rice in, could add apples, dried cranberries or chopped apricots, sausage or not, mushrooms or none, but it always tastes great.

It's fun to change it up a little every year (just a little). Otherwise the family gets stuck in a food funk and loses the fun of adventure in eating.

Cassaendra said... "Onions are not needed in any dish unless it's something like French onion soup"

...Spoken like someone who doesn't really cook too often or neglects to observe the ingredients and discern the individual flavors in food.

Onions are used in the majority of Italian, Mexican, Thai and French dishes. The Chinese incorporate much onion as well, but more likely in the form of scallions. Last time I checked, these are some of the most popular cuisines in the world. 9 out of 10 dishes have some form of onion in them. Onion is a staple. Much like rice and chicken.

Like everyone else, I have a friend who doesn't like onions. Once she just happened to be at our house around dinner time when dinner was risotto. Since I hadn't made it with her in mind, there were onions in it. (of course). She pulled out EACH and EVERY tiny piece of onion - and this was a white-on-white risotto, where the rice looked exactly like the onion. She was and is my hero for that - if she's willing to do the work and pull out all that onion, she doesn't have to eat it!

my boyfriend THINKS he hates onions. in fact, when we started dating 3 years ago, he told me he was allergic to onions. false. i cook with onions ALL the time now (i had to work my way up to it with him, though), and as long as i mince them or grate them and make sure they're nice and soft in a recipe, he likes them! so not allergic. for a lot of people, it's a texture thing. i LOVE onions but i don't particularly enjoy crunching down on an undercooked piece of an onion in my risotto.

Asafoetida has been used as an onion substitute in India for a very, very long time, and it's not particularly difficult to find.

My husband doesn't like onions either. Well, I should say he doesnt like onions he can see. I find it nearly impossible to cook without them and he's fine with them as long as he can't see them. I think it's more of a texture rather than taste thing in his case. He doesn't like the texture of cooked sliced onion. they are "slimey" in his opinion. Finely diced is fine.

The guy doesn't like onions, don't feed him onions.