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Olives stuffed with anchovies in my bloody mary

I deep fry on occasion (french fries, onion rings, a special sweet and sour chicken recipe...). My sister and my neighbors both deep-fried a turkey this last thanks giving and loved it! The temperature seals the meat so well that the oil does not penetrate and it's done in a fraction of the time. No greasy taste. They both said they'd do it this way all the time if other diners weren't so grossed out by the idea.

4 year old gouda or Epoisse

Lardo! YUUUUUMMMMM!

Back in '97, Dave Barry wrote an article about Kopi Luwak. The powers that be at Whole Foods were offering it for $2 a taste. I succumbed. The next day I read his column, entitled "Decaf Poopachino". http://adam.pra.to/public/docs/poopacino/

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nekineki
windycindy
tmlinla
Planet Chaos
FoodieTots

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Olives or cherries. salt and sugar are my food staples.

fresh fruit made to look like a funny face (a la Cheeseburger in Paradise)

@ sadiepix, belatedly -- I didn't want to reply and enter twice; We're not the only ones! brittj8585, Mizbee, and nekineki seem to agree with us about the whole ginger = garnish thing. :)

lemons and limes