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Sic Transit Gloria Locavore!
by Asinus Asinum Fricat on Sat Mar 29, 2008 at 04:30:40 PM PDT
fried onions mixed with half a dozen jalapenos topped with two eggs, sunny side up. I know this 'cause I just had them an hour ago, and man, it feels better...
by Asinus Asinum Fricat on Sat Mar 29, 2008 at 04:36:01 PM PDT
[ Parent ]
The only time I ate fried eggs when hung over, I lost them in the porcelain bathroom receptacle.
Come to think of it, though, I also lost a lot of the alcohol, making my hangover less severe. I guess it is a cure!
by welso on Sat Mar 29, 2008 at 04:42:57 PM PDT
I'm this close to write about it!
by Asinus Asinum Fricat on Sat Mar 29, 2008 at 04:44:09 PM PDT
kill it or cure it?
"The truth is rarely pure and never simple." The Importance of Being Earnest, Act I, Oscar Wilde, 1895
by Cordelia Lear on Sat Mar 29, 2008 at 04:47:12 PM PDT
to work, and a couple of hapless friends.
by Asinus Asinum Fricat on Sat Mar 29, 2008 at 04:48:27 PM PDT
I heard menudo (tripe & veg soup) was a hangover cure as well.
"Its a grave digger's song, Praising God and State. So the Nation can live, So we all can remain as cattle. They demand a sacrifice..." -Flipper
by Skid on Sat Mar 29, 2008 at 04:49:50 PM PDT
by Skid on Sat Mar 29, 2008 at 04:54:40 PM PDT
a few pounds of cure. LOL.
Peace.
Jerry Northington, D.V.M., for Congress, DE-AL. Elect a real Progressive Democrat in '08.
by possum on Sat Mar 29, 2008 at 04:50:54 PM PDT
Things are going to get a lot worse before they get worse. ~ Lily Tomlin
by vigilant meerkat on Sat Mar 29, 2008 at 07:01:26 PM PDT
by jackbauer8393 on Sat Mar 29, 2008 at 04:51:58 PM PDT
Democrats give you the Bill of Rights; Republicans sell you a bill of goods!
by barbwires on Sat Mar 29, 2008 at 05:02:42 PM PDT
by Asinus Asinum Fricat on Sat Mar 29, 2008 at 05:03:45 PM PDT
Durian fruit.
It was the one thing the host of "Bizarre Foods" could not eat. Andrew Bourdain compared the experience to "french kissing your dead grandmother".
I'm at the junction of short, nerdy, and oddly attractive.
by Pan Zareta on Sat Mar 29, 2008 at 05:36:11 PM PDT
It stinks to the heavens.
by Asinus Asinum Fricat on Sat Mar 29, 2008 at 05:56:29 PM PDT
what smells the worst:
by Pan Zareta on Mon Mar 31, 2008 at 06:50:58 PM PDT
"He does what politicians do," explained Jeremiah Wright.
by hideinplainsight on Sat Mar 29, 2008 at 06:16:35 PM PDT
by vigilant meerkat on Sat Mar 29, 2008 at 07:02:31 PM PDT
musing about how deer heart w/ eggs was delicious.
Gross.
It's a neighborly day in this beautywood. Relentless!
by ablington on Sat Mar 29, 2008 at 04:46:26 PM PDT
by Asinus Asinum Fricat on Sat Mar 29, 2008 at 04:47:28 PM PDT
not liver, but brains, sweetbreads, kidneys....
Now up: What are you reading?
by plf515 on Sat Mar 29, 2008 at 05:01:22 PM PDT
One of my dogs in undergoing chemo right now & stopped eating for a few days. Heard from others they respond to sardines, salmon & chicken livers. It works! Cooking more chicken livers tonight for the dog & maybe some for me too.
by Fineena on Sat Mar 29, 2008 at 05:03:47 PM PDT
they are great, I mean great bait for catfish.
Let us not forget New Orleans. Visit Project Katrina.
by webranding on Sat Mar 29, 2008 at 05:07:43 PM PDT
Was by a Polish cousin.
Apparently it's a big delicacy to bake an apple with a chicken liver on top.
I'm afraid that, being 13 at the time, I responded by getting sick.
At least I didn't faint...
more bloggie goodness.... More foodie goodness...
by jeremybloom on Sat Mar 29, 2008 at 05:59:37 PM PDT
testicle ;0)
by Asinus Asinum Fricat on Sat Mar 29, 2008 at 06:02:02 PM PDT
:D
by jeremybloom on Sat Mar 29, 2008 at 06:25:34 PM PDT
over a bed greens. Or wrapped in bacon and grilled. Yum!
by Cordelia Lear on Sat Mar 29, 2008 at 05:11:06 PM PDT
made with chicken livers.
by Fineena on Sat Mar 29, 2008 at 05:18:00 PM PDT
a soy sauce/ginger marinade before wrapping one liver, 1/2 water chestnut in bacon. Then deep fry (no batter) for the kind of rumaki that made us famous.
There are 10 kinds of people in the world. Those that understand binary, and those that don't. -8.25, -6.21
by Jacques on Sat Mar 29, 2008 at 05:56:39 PM PDT
by vigilant meerkat on Sat Mar 29, 2008 at 07:04:07 PM PDT
Adopt a Shelter Dog! "No one worked harder to re-elect George Bush in 2004 than John McCain"
by psycho liberal on Sat Mar 29, 2008 at 05:22:20 PM PDT
deglaze the pan with wine or sherry, return the onions to the pan to soak it up, pour the whole thing over steamed broccoli and the livers. Makes the broccoli worth eating.
by Design the Future on Sat Mar 29, 2008 at 05:55:25 PM PDT
is one of my favorite dishes but I hate to cook it. My mother used to make it great! Chicken livers are good with sauted onions too.
But I also love liverwurst (and so does the sick dog), liver pate, & being from the South, fried livermush.
by Fineena on Sat Mar 29, 2008 at 05:21:59 PM PDT
actually expecting bread, LMAO
by hideinplainsight on Sat Mar 29, 2008 at 06:14:39 PM PDT
got to cook it slow, for a long time on low heat but it is one of the better meals I can recall having.
by webranding on Sat Mar 29, 2008 at 04:47:35 PM PDT
Dad must be a secret gourmand.
by ablington on Sat Mar 29, 2008 at 04:50:21 PM PDT
like, but it had the texture of a well cooked filet mignon. I thought cause it was a muscle it would have been much tougher, but that wasn't the case. In fact I am 110% sure I could pass it off to you as a cut of steak and you'd never know if I didn't tell you what you were eating.
by webranding on Sat Mar 29, 2008 at 04:54:42 PM PDT
Especially since I'm a vegetarian.
by ablington on Sat Mar 29, 2008 at 04:59:29 PM PDT
I eat a lot of strange stuff and I always tell people what they are eating. It is both rude and crude to do anything else.
by webranding on Sat Mar 29, 2008 at 05:00:42 PM PDT
ordinary beef. They still do it in some areas of China though it is being policed.
by Asinus Asinum Fricat on Sat Mar 29, 2008 at 05:02:31 PM PDT
that on so many different levels. Most of them start and end with my little guys and gals.
by webranding on Sat Mar 29, 2008 at 05:04:35 PM PDT
I want to cuddle those kitties
by mariachi mama on Sat Mar 29, 2008 at 06:27:02 PM PDT
by Jacques on Sat Mar 29, 2008 at 06:43:46 PM PDT
cooked heart for us once, as a slow-roast. It was kind of tough but we all liked it until she told us what it was.
Mal: "This is the captain. We have a little problem with our entry sequence, so we may experience some slight turbulence and then explode."
by crose on Sat Mar 29, 2008 at 06:02:46 PM PDT
There was an "All in the Family" episode where Gloria cooked horse-meat for the family. She gave Mike (Meathead) a taste and he liked it until she told him what it was. Then she asked
"Before I told you what it was, how did it taste?" "Pretty good" Mike answered.
"Before I told you what it was, how did it taste?"
"Pretty good" Mike answered.
(That wasn't a hard quote, I'm going from memory here.)
When I take people out to dinner in a Chinese restaurant, my usual spiel was "Hey, I'll order, you eat, if you want to know what you're eating, be sure you want to know what you're eating. I'll tell you, if you want, but if you just want to eat stuff and enjoy it, maybe you don't want to know."
Actually, since I'm lucky enough to live in The Center of The Universe (San Francisco), I don't have to give that speech often; City-dwellers are used to the cultural mix available here. It's kind of like living in Star Trek TNG-land.
by Jacques on Sat Mar 29, 2008 at 06:35:25 PM PDT
with a friend back in high school. Was told there was plenty. What there was plenty of was roast tongue, black bread and ketchup sandwiches. Watching that tongue get sliced grossed me out so bad I ended up eating nothing but sweet pickles all day.
People First Politics
by Joy Busey on Sat Mar 29, 2008 at 06:59:47 PM PDT
Dear Heart while eating eggs?
by cmnh on Sat Mar 29, 2008 at 04:59:47 PM PDT
I remember grossing out my high school biology teacher by asking her for the beef hearts left over from our dissection class-so I could take them home for dinner. They were still fresh and pressure cooked were very, very god.
by barbwires on Sat Mar 29, 2008 at 05:05:29 PM PDT
that were cooked in soup
small, but tasty.
by plf515 on Sat Mar 29, 2008 at 05:24:52 PM PDT
It was cheap and nutricious. I think she pounded, breaded and fried it, which is how she cooked most meats (she was from Texas and that's how they did it where she grew up). I actually liked it, but haven't had any since I was a child.
by vigilant meerkat on Sat Mar 29, 2008 at 07:08:43 PM PDT
and tongue. They were both really good. Haven't had either in ages.
They always say time changes things, but you actually have to change them yourself. - Andy Warhol
by 1864 House on Sat Mar 29, 2008 at 07:27:29 PM PDT
Purdue University's school of - whatyacallit, bug studies, holds an insect festival every year. One year I had a mealworm stir fry.
It was ok, but as you may imagine, the texture was a little weird.
by psycho liberal on Sat Mar 29, 2008 at 04:52:36 PM PDT
"Unmentionable Cuisine" dinner? One of the profs, Calvin W. Schwabe wrote a book and there was an annual dinner. Dr. Schwabe recently passed away, but I like to think the dinners still continue. Even in San Francisco, it's hard to find a decent guineas pig entree...
by Jacques on Sat Mar 29, 2008 at 06:05:10 PM PDT
I'm always up for an adventure.
Hmmm... but no where near as you, but I have eaten something that was oddly luminescent green and rather jiggly from a street vendor in Singapore.
Sort of like bad jello. Maybe radioactive. :O)
Chaos. It's not just a theory.
by PBnJ on Sat Mar 29, 2008 at 05:12:34 PM PDT
I've had over the years, agar-agar is like no-cow-feet Jello, and there's a green-bean flavor that's popular...
by Jacques on Sat Mar 29, 2008 at 06:07:53 PM PDT
But not the sort of overly-sweet I typically associate with Asian sweets.
Agar-agar sounds familiar but I can't be certain. It was definitely more sweet than savory.
by PBnJ on Sat Mar 29, 2008 at 06:19:39 PM PDT
agar-agar desert. It's supposed to be quite good for you, cooling (liang) and a good thing to settle your stomach.
by Jacques on Sat Mar 29, 2008 at 06:46:24 PM PDT
Sort of like this
Only more... irridescent, neon, electric green.
by PBnJ on Sat Mar 29, 2008 at 07:04:52 PM PDT
So what do you know about him that ya'; don't like? Give me a long, lanky bad boy and I'm all aflutter.
by donnamarie on Sat Mar 29, 2008 at 05:21:58 PM PDT
then I read his book: Kitchen Confidential: Adventures in the Culinary Underbelly. Gained a lot of respect for him and now I really enjoy the multiple shows he has on TV.
by webranding on Sat Mar 29, 2008 at 05:25:08 PM PDT
He's got the chops. Having worked in the restaurant business myself, he's spot on in many respects.
by donnamarie on Sat Mar 29, 2008 at 05:31:43 PM PDT
I was cooking in a restaurant to pay for collage, many years ago, and lots of our staff came from all over Central America. I was talking one day to one of them who had a real knack for prep work, and asked, "So what did you do in the 'old country'?" This brought about a lot of conversation in Spanish, of which I got about every third word, the upshot of which was that no one knew the English word for someone that hides in the trees and shoots people.
"Sniper?" I said? Yep, that was the word. He had been fighting against the US-supported thugs who ran his family off their farm. I was paying taxes to a government that the guy I taught to make Pressed Duck and Egg Rolls had been fighting two years before. The really funny part was that he was paying taxes to the US government that supported the thugs that ran his family off of their farm.
Twenty-five years later, I wonder what happened to him.
by Jacques on Sat Mar 29, 2008 at 06:21:11 PM PDT
I'm not much into television, but one night I caught a show of his--he was in some exotic foreign restaurant spitting fatty meat into a napkin, then hiding it so he wouldn't offend the chef.
by Buckeye BattleCry on Sat Mar 29, 2008 at 05:39:01 PM PDT
that flies except the airplane, and everything with four legs except the table.
by Jacques on Sat Mar 29, 2008 at 05:58:13 PM PDT
That is really funny!
by Asinus Asinum Fricat on Sat Mar 29, 2008 at 05:59:31 PM PDT
here. I think it started in Hong Kong in the '70s, when restaurateurs were getting stuff like kangaroos and ostriches...
I remember the first time we were offered ostrich in a Chinese restaurant. I didn't catch the Chinese word for ostrich, and asked what it was. The waiter said it was a "big bird" which upset the preschoolers in my party who were devoted Sesame Street fans...
by Jacques on Sat Mar 29, 2008 at 06:40:07 PM PDT
...but you had me rolling! LOL! Hubby had monkey brain stew, fried chicken heads and feet and other delicacies in Indonesia. Has never had the desire to feast on those tidbits ever again. Ewwwwww!
by Joy Busey on Sat Mar 29, 2008 at 06:52:36 PM PDT
Today was finally a day we could take off and enjoy, went to the annual wine, microbrew and food festival and I'm feelin' a great buzz. Royal Rasberry Wine from this place is really a nice wine, bursting with flavor. Weird things? Buffalo testicles-fried, caribou sausage, fried rattlesnake, sauteed 'sweet 'n' sour cactus, moose steaks, salmon red roe ripped out three minutes after pulling the fish out of the Yukon showered with Russian vodka and eaten warm, black bear skinned, smoked and cooked in a lovely tomato sauce. ;-)
An eye for and eye makes the whole world blind - Mahatma Gandhi
by TX Scotia on Sun Mar 30, 2008 at 12:06:48 AM PDT
Our site is spanking new after we ditched Scoop and replaced it with WordPress, trouble is you'll have to re-register! See you there.
by Asinus Asinum Fricat on Sun Mar 30, 2008 at 07:35:29 AM PDT
wide narrow
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