had lots of issues that were underinvestigated,
so it was probably a conscious choice.
Possibly, but still somewhat disappointing.
No treatment can be everything to everyone.
No, and will drop this discussion as well.
Well, it's not offensive or grossly offtopic but merely
kind of circular.
But enough other going on in my life that I don't want to get into much
of a discussion of it now. Maybe when life settles down..........
There was a Cyclorama but also a regular diorama
in another building, probably not under the same
ownership.
Wouldn't know, we saw the outside stuff.
When we went, as I recall, most of the stuff was free,
and the others were 10 to 25c, not as cheap as it sounds,
considering that the minimum wage was under a buck, but
still not breaking the bank.
We were a family of 7, for years on one small income. Things got a bit
better when Mom started working as a teacher's aide, more so when she
moved into the library but money was always tight when I was growing up. Ergo, lots of free stuff.
There's nothing wrong with free stuff. I was about to say
that you have to be more careful vetting the free stuff, but
looking at what people are putting out and expecting others
to pay for, well, maybe I have to rethink that.
also the spread served for corn on the cob.
Someday I must return to corn oil margarine on corn
on the cob just to see whether I still like it. Also
maybe just salt (or maybe KCl).
Some day when you feel like experimenting, then let us know the results.
Get a small container of corn oil margerine so you won't feel bad about tossing out the extra if it doesn't live up to your expectations. (G)
I still remember the taste of the exceedingly cheap
Fleischmann's, and there was nothing horrid about it.
Whether there would be a use for a whole pound of
it, well, you may have a point there. Perhaps the
thing to do would be pocket a couple packets from a
cheap restaurant.
You'd be surprised. I have found lamb's quarters, sage,
wormwood, edible mushrooms, and a fair number of other
tasty things in city settings.
But how contaminated by the lead of so many more vehicle's exhaust?
Most likely none of it. I'd be more worried about
dog pee and stuff like that.
They're supposed to, but sometimes one harvesting
action is vigorous enough to put the plant underground
as it were for a long time.
Time will tell with this tree.
Time will tell with every tree!
True, and some will grow mushrooms, others won't.
Speaking of, there's a tree just down the street that
has what I think are Lentinus edodes, but the thing
is that they're clumped right where I'd do a number one
if I were a dog.
I'll take it either way. OTOH, I'll not take seafood that's been
heavily > breaded, if I've got the option of having it prepared some other way.
And truth be told, I prefer my seafood with minimal
starchy coating
It is good that way also. Given a choice, it would be no coating, then calabash style. If it were listed as breaded/fried on a menu, I'd most
likely avoid it.
Eh. The classic quick dredge in cornstarch or even
flour and flash fry, a wonderful way to go.
+
In general I endorse that, but for a true allergic
(luckily none of you were true allergics) that might
have been quite unpleasant.
Quite so, but since none of us has food allery issues, Mom and Dad
could > enforce the "take a full serving" rule. Even if we disliked
it, as all
Sometimes people's food aversions have a physiological
component, and sometimes the results can be frightening.
Mine's not physiological, just a pure dislike of the stuff I don't like.
Tomatoes and oranges gave me mouth sores in my childhood;
all cheese not only blue gave me cramps. I didn't mind
zucchini, but after tomatoes and oranges didn't bother
me any more, I probably had to find something to
substitute for them!
of us kids did with sweet potatoes, we had to take a full serving of
my > grandmother's sweet potato with marshmallows dish every year at
Thanksgiving.
For me the objection of course is more to the marshmallows
than the sweet potatoes. I used to hate sweet potatoes
until I had them au naturel with butter.
I still can't eat a sweet potato in any form.
I like them most ways, just not candied.
Well, that's of course. I was thinking of a trompe
l'oeil spaghetti-eis made out of spaghetti, making a
joke upon a joke.
Doubtful if it would be appreciated by many people.
As a joke maybe not, but as a dish - I'd bet that I
could make it appealing to the majority or at least to
a significant number of culinary perverts.
Posssibly the latter group, not so sure about the former.
You didn't mind that carrot cake, did you?
He does like ice cream, I do know that.
So a case of cutting one's nose off to spite one's face?
He would go for a dish of ice cream, but not done up as "spaghetti".
I might go for a dish of spaghetti, but maybe not done
up as ice cream!
Isn't there a tagline that sounds sort of like
that? Something about a definite maybe. Along the
lines of the rare medium well done.
I know the gist, but not the actual line.
Maybe Nancy could help solidify our memories. As I
recall, she has used this tagline.
She might have it in her file; mine isn't that large.
As you've seen, she came through.
Being able only to speak for myself, if I had asked for
a beef stew, and someone gave me a rose by that name,
I'd consider that person a complete loony, whether
they'd been that in my estimation before or not.
And others might play along with the game, calling a bowl of beef
stew > some other name.
Well, all right, I did it with carrot cake not so long ago.
Exactly!
Title: Honey Bacon Bread
Interesting, but don't think I'll make it as is. I may try a
non > ML> bread > machine version, but not any time soon.
I might, but i'd omit the bread part and possibly
the bacon part.
IOW, not in the near (or distant) future?
Perhaps not as recognized by most folks.
OK by me.
---------- Recipe via Meal-Master (tm) v8.00
Title: Meat Loaf Tropicale
Categories: Fruits, Main dish, Meats, Vegetables
Yield: 6 servings
1 1/2 lb Lean Ground Beef 1 ea Egg; Lg
1 c Bananas; Ripe, Mashed, 2 Lg 1/2 c Oats; Quick Cooking
1/2 c Green Bell Pepper; Chopped 1 t Salt
1 t Mustard; Prepared 1/4 t Nutmeg
1/8 t Allspice 2 ea Slices Bacon
2 tb Onion; Chopped 3 tb Orange Marmalade
Heat the oven to 350 degrees F. Mix all of the ingredients, except the
bacon and marmalade, together. Spread the mixture in an ungreased loaf
pan, 9 X 5 X 3-inches. Crisscross the bacon slices on the top of the
meat
mixture and spread the marmalade over the whole thing. Bake, uncovered
for
1 to 1 1/4 hours. Drain off the excess fat and let stand for 5 to 10
minutes before slicing. NOTE: The bananas add a unique, almost
mysterious
flavor and a special moistness to this elegant meat loaf. Source unknown
-----
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