Recent content by auntdot

A number of years ago found a product called 'Pollack Guts' in an Asian food store. It was refrigerated and clearly fermenting - much like kimchee. Visually it seemed to consist of intestines although the rest of the insides may have been in there also. We did not have the intestinal fortitude...

A number of years ago, early morning, before a long, hard trek in the woods stopped at a diner. Ordered the fried chicken liver omelet. Was very large and loaded with livers. Personally would have preferred it with added onions and mushrooms, but it was good. And it served us well during...

Love them deep fried. S&P, toss in the fryer, and they are great. Or can marinate, flour, prepare anyway you would deep fry chicken or anything else. Learned the trick from a Chinese woman in an Asian store. She claimed that was the only way to cook quail. Like quail done other...

Our general rule is if you feel uneasy about eating an item, why bother? Cannot enjoy eating anything if in the back of my mind is the idea that I, or worse someone else, might spend the night next to the porcelain convenience or with IV's running. We just toss old stuff in the woods...

A Christmas Story, hands down. Used to listen to Jean Shepherd when he had a radio show in NY, many, many years ago. He was the ultimate story teller. Some channel usually has the movie running continuously on Christmas and have it on almost continuously. The Santa Clause is cute...

Understand your confusion crankin. When you are talking about bones, terms vary between anatomists and butchers. Also there are common terms. What Gray's anatomy refers to as the vertebral body your butcher calls the chine bone (it's the round, disc like bone). Similarly there are spinous...

First married, no $, just moved into very tired apartment, summer. Found turkeys on sale at ridiculously low price and purchased a relatively small one. Put in oven at 375 or so (long time ago - memory fade). Hour and a few minutes later peeked - sure looked done. Was a tad dry, but pretty...

Think about what goes well with the main dish and create your sauce with those elements. You mentioned liver. How about a sauce with onions and pieces of cooked bacon? Maybe with a béchamel sauce (like a sauce soubise with bacon), or you could try a bacon or salty ham with mushrooms and a...

Katie, as someone who likes to watch horses run around an oval, and maybe, occasionally, bet a dollar or two on them, I have to say that this may be the year of a Triple Crown winner. What tipped me off was the fact that only, I believe, one other horse that ran in the Derby went to the...

Sorry Wart, tinnitis is a real problem. All I can do is wish you well. As far as the child goes, it sounds like he has real problems - and they may be ignored by others at the school because his mom is a teacher. His behavior cannot be explained by just a problem with hearing. We, as a...

There are many different kinds of balsamic vinegars, from relatively cheap to outrageously expensive. Have used several of the cheaper ones and find them wonderful - if I ever win the lottery will pick up the really 'sepnsive ones. Also a little bit goes a long way. And I agree, no need to...

I am afraid I am with Charlie, adore many. If I had to live with one would probably choose Chinese, although it is not one cuisine - there are so many regional differences. Sorry.

My dad would sometimes tossed stuff together, usually my mom cooked. He would put simple stuff together, often in a sandwich, that he thought tasted good. As a kid I learned from him, I adored my dad, still do his memory. And he sure came up with some good combos, but a lot of them were what...

I am afraid I am going to be the old maid at the young folk's party. I do not believe lobster and steak should be served together. They are both lovely but the flavors to me do not complement one another. I would use them for two different meals. Just my personal palate and take on things.

To me a stew is made with pieces or chunks of meat and veggies. A pot roast is a large piece of meat, a roast if you will, that has been braised often in stock with veggies, like a sauerbraten.