I'm still of the don't care school, because I've
waded in it with no effect. One thing, no boosters
of allergenic response before doing so (booze being
one of the majors; you needn't worry about that).
I don't wander the open and wooded areas like I did as a kid--surprised
that I didn't encounter it then. The places where we set up the camper
are all clear so no danger of encountering it at the campsite. Off the
Which leads me to the conclusion that you're not
sensitive to it.
beaten path tho, there may be some tho I'm not about to go looking for
it. (G)
It's not hard to find, and most people find it while
not looking for it!
Keeps us on our toes.
But we're not ballerinas.
We can occasionally learn from ballerinas.
As with any other grouping, there are things to be learned for both the
good and bad.
It would be hard to learn anything from a bad ballerina.
too, I might
have been accepted as an exchange student (was runner up to the one selected) in my junior year of high school. Either way, I would not
have > lived the life I have.
There isn't much sense speculating, though I admit
it's a fun pastime.
True, and having followed the path I did, I'm not concerned about what I might have done (or missed doing) in an alternate life.
There have been tantalizing looks into what might
have been, but that's no more productive than, say,
watching movies.
Both are quite valid points of view, illustrating both
sides of the coin.
True, and the rim provides a 3rd point of view.
A distinct minority one!
But still one to be considered.
Well, if you want to give full marks to the marginal.
The TJ in Raleigh is just a couple of blocks from the Costco
so it's > ML> a > moot point.
Embarrassment of riches, more like!
Gotten some goodies at both places over the years.
No doubt. Both have their purposes, their success
attesting to that.
Very much so. I first encountered TJ's in AZ, went with a friend to one
in Tucson. When we were in HI, any time we went to AZ to visit our
daughters, we'd make a trip to the TJ's in the Peoria area. I was half
It was not so long ago that most of us had never seen
one. I'd encountered them in California in maybe the
1980s, but discovered the cooking echo and the
east-coast version of TJs around the same time. We
combined the two at the Camp Lion Clam Crawl, which
introduced a lot of echo people to fried clams, TJs,
and each other.
tempted to bring back to HI a 10 lb block of Ghradelli dark chocolate
once, settled for some smaller pieces because I didn't know how close
(or over) I'd be on the weight limit. Turned out, I would have been able
to do it but......................oh well..................
I used to go to Dairy Fresh Candies in the North End,
where one could get a 5# block of Peters bittersweet
for something like 7.50, cheaper than TJ prices and
pretty equivalent in the flavor department.
It's nicely sour and savory and hot, when made well.
I'll take the hot up to a certain level, then back off.
The recipe as posted only would offer a certain level,
quite a bit below the real thing.
Quite a bit lower on the heat level than most peppers.
Define "most"!
Roast whole salmon
4 lb whole salmon; gutted, rinsed
1 lemon
3 T olive oil
1 T Kosher salt
1 T cracked pepper
That's really not a lot of salt or pepper for that much fish but I can
see why people would want to tweak it to taste. I've also heard about
I'd say a fair amount, perhaps too much. of
salt for the fish.
coating the fish with mayo, then wrapping it in foil and baking. That
I've heard of and in fact had fish coated in mayo
and broiling, but not foil-baking.
way is supposed to make it very tender/flaky/juicy and no need for any
other seasonings. YMMV
For those who like mayo, such as the Belgians,
that may work.
---------- Recipe via Meal-Master (tm) v8.00
Title: Phipps Famous Shortbread
Categories: Cookies
Yield: 48 servings
2 1/2 c Flour, all purpose 1 lb Butter, soft
1 c Fruit sugar 1 c Sifted rice flour
1/2 lb Belgian chocolate
Spread the all-purpose flour on a cookie sheet and place under a
pre-heated
broiler about 4-5 inches from the element. Roast the flour, watching it
all the time until it is medium brown. Turn the flour with a spatula to
brown the other side. The entire procedure takes about three minutes and
gives the flour a rich nutty flavour. Let the flour cool.
Mix the soft butter with the fruit sugar and add the sifted rice flour.
Fold in the roasted flour and blend well. Chop the chocolate into chunks
just a little smaller than a sugar cube. Mix them into the dough, taking
care you don't soften the chocolate too much. Shape as desired. Bake at
300F for 1 hour. Cool, then store in an airtight container. Yield
depends
upon size and shape.
-----
I was trying to research the origin of this recipe, and
someone tried to highjack my computer. Rude.
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