@lexophile The book is Dinner with a Cannibal by Carole A. Travis-Heinikoff. It talks about Cannibalism through the ages. There's a really nice section on the Ancient Aztec Cultures, and another good one on the making of Mummy in Britain.

@Sudenveri I've been reading a fantastic book on Cannibalism lately. It's interesting to note that almost everyone has Cannibals somewhere in their ancestry. Not really related to the topic, but interesting none the less.

The Protomen, MC Frontalot, One of the podcasts on Kevin smith's network.

@Monsieur_Ghislain Good luck on that. Using affection as a weapon is a good indicator that YOU need to go, especially if it's not hurting him. Would you refuse to tell your children that you love them when they don't clean their room? Or not give hugs and kisses to your spouse if they didn't do the dishes? Same thing. An ex-girlfriend of mine tried this on me because I wouldn't try sushi. Knowing that that is a sign of someone who believes that affection should be used as a weapon, I tried sushi and not liking it, shrugged. Later when she offered me my "Reward" I turned her down, turning her gambit of affection as a weapon back on her. I broke up with her shortly thereafter, not wanting to be with someone like that.

Now on to useful advice. What does HE like to to eat? Find some things that he likes that can have veggies added to them easily, and try different ways of cooking them. Is there something he likes that you do not? Make a trade. Offer to try his thing if he will try yours.

Don't bother to nag or force him or sneak it on him. He's a grown up and can make his own decisions. If you try and force him to change, all you're going to do is irritate him.

And some good recipes to try? Hell, simple crispy roast potatoes with shallots over top. Potato skins loaded with bacon, cheese and onion. Wilted spinach salad in bacon dressing Grilled corn on the cob with lots of butter. French Onion soup. Things like this. If he tries and doesn't like it, or refuses to try, you at least made an attempt, that's all you can do.

Sure would, as every thing we eat has been genetically modified. That's what crossbreeding (almost put crossbreading in there, and that sounds interesting!) is. We've been doing it for a long time the slow way, now we've just sped up the process a bit.

@hungrychristel You don't think it's going to rain? If not enjoy what I'm guessing is The Village. I'm headed for the forks for fireworks after dinner. Doing cheese steak pizza and some salads and stuff for a few friends.

I'd rather have Frozen fries crispy and done well then the soggy excuse for fries many places serve. If you don't have the place to do them right, better to use the rozen fries.

@liane.v I'm the opposite way. For a year the wife and I were so poor that chicken thighs were the majority of our meat intake, because they were so cheap. Now I can't eat dark meat. The taste turns my stomach and reminds me of that time where we couldn't afford anything. I'll eat it if desperate but not before.

well.... I'm a grown up but You'd have a hard time convincing me that chickpea paste tastes better then pizza. I never acquired a taste for the stuff!

White Chocolate. Good white chocolate is sooo good. Milk chocolate is 2nd. I don't like dark chocolate.

I've never had boxed stuffing. Only ever made from scratch. It's so damned easy to make, I doubt I'll ever have the boxxed stuff.

No. I don't substitute for Butter, I won't use fake sugar in things, and I won't used fake milk either. Better to have a little bit of real food that tastes good and feels right in your mouth then have the fake stuff more often.

@kitchengeeking as to your splenda question, that stuff, like all the sugar substitutes I've tried leave my mouth feeling greasy. It seriously feels like I rinsed my mouth with bacon grease, then had a big glass of cold water. YUCK!

This is one of my specialties. I no longer really have a recipe for filling, I don't have proportions, it's all to taste, but the filling is:

Mashed potatoes
Well aged sharp Cheddar cheese
Finely minced caramelized onions
Finely minced Garlic
Salt and Pepper

Make this the night before and chill it in the fridge because it's easier to work with.

The next day, make your dough. The dough is thus:

5 cups flour
couple pinches of salt ( I THINK the recipie calls for a teaspoon)
1 egg
1 cup water
Oil.

What you do is mix your dry in a big bowl, and then crack the egg into a measuring cup. Mix the egg around some, then add enough oil to make one cup. Add your egg and oil mixture along with the cup of water to your dry ingredients and work it until it's smooth and doughy. Add extra water or oil if needed.

Let this stand for half an hour covered with a tea towel, and then break a piece out and roll it out. Roll the dough until just before you can see the table through it.

Cut your circles (or squares if you are conserving the dough), I use a wine glass for this and then peel all the excess dough and put it in a pile (more on this later). Peel each circle, put it in the palm of your hand shiny side up (that would be the side that had been stuck to your table) and put a small amount of filling in the middle of the circle and then pinch the outer edges TIGHT.

Place the completed Perogie on a floured cookie sheet, and once the sheet is covered in Perogies, put them in the freezer till they get nice and firm. Once they are nicely frozen, stick them in an ice cream pail or freezer bag, and take them out when needed.

The dough. DO NOT REUSE THE DOUGH YOU HAVE ROLLED! This is important, the rolled dough does not work well for whatever reason. I am not making this up, this recipie I remember making with my Great Grandmother, a grand old Ukrainian Baba, as well as my grandmother and mother, and this wisdom they have passed to me.

What you can do with the dough, and my family does, is boil it till it floats, drain it and then lightly fry it in butter or oil and use it to keep people from eating your work all day. And this is an all day job. I make usually 25-35 dozen in a day, depending on how early I get to start.

Too cook your perogie, just boil them from frozen until they float and then fry them in some butter and or oil until they are lightly crisped. Serve with baked Kielbasa sausage and some Heavy sour cream (not the non fat or reduced fat, that's just silly).

Now, you, and everyone else here has my family's recipe. This, as I said came from at least my great grandmother, who spoke little English, but still taught me and others how to make these delicious things. I've been doing this since I was...well I was in the single digits. My now 5 year old daughter helps me make them now (and boy does that make me a proud daddy that I could pass this down even further!)