Last night, in the cafeteria at work, I purchased a superior turkey dinner. They have good food there, which is kind of surprising. At my previous job there was a cafeteria, as well, and they served stuff that was just north of edible. Tales of food poisoning and mortar shell diarrhea were abundant.
But the current “caf” (I don’t use that abbreviation, needless to say, but most people do), is pretty darn good. And yesterday they were serving up a big ol’ turkey dinner with stuffing, mashed potatoes, corn, dinner rolls, etc. I give it two gravy-smeared thumbs up.
The stuffing, though… It had kielbasa in it. And what the hell, man? I’ve never encountered such a thing, and I’ve encountered a lot. Sausage coins mixed into the stuffing? I started chewing and mashed down on something spongy, and it just kept getting bigger and bigger with every bite. Sweet sainted mother of Bob Cobb!
Yeah, it’s probably a northeastern Pennsylvania standard, and some of you will now jump on me with both feet: “How can you not know about this… you certainly are stupid…” Have at it. Regardless of my stupidity, though, it caught me off-guard. It was an odd discovery, in a strange place.
Oh, I ate it. Please don’t misunderstand. I’m not saying it wasn’t delicious…
There are home cookin’ (meat ‘n’ three) places in the South, that serve up cornbread with full-blown corn kernels mixed into it. That also surprised me, the first time I encountered it.
What foods with a seemingly bizarre ingredient have you eaten? I’m not talking about stuff that shouldn’t be there, like bugs and things, I’m talking about an ingredient that’s purposely included, but unusual. To you, anyway.
As I was fighting with those kielbasa discs, it reminded me of something I’d almost forgotten about. A few years ago, a Surf Reporter (I’m sorry I can’t remember who) sent me a recipe for something called the Beer Drinker’s Bean Pot. It looked good, and I actually made it a few times. It’s perfect for fall, and I think I’m going to whip up a big batch of it this coming weekend.
Here’s the email, with the recipe included. It’s really good, despite the claim of it being fartless. Please don’t let that dissuade you… If you enjoy stuff like chili, and beans slow-cooked on a cold day, it’s a good bet. And it’s even better the second time, like spaghetti sauce. Some things improve after spending a day or two in the fridge, a-thickening and a-mingling. Ya know? This is definitely one of them.
Do you have any traditional foods for fall, like this forgotten favorite? I mean, I can’t imagine cooking something like the Beer Drinker’s Bean Pot in summer… It simply doesn’t compute. If you have any suggestions for me, post your (simple) recipes in the comments. Let’s turn this bitch into a Rachael Ray cooking site for a few hours! Without all the perkiness, of course, and the weird Buddy Hackett mouth. Thank you very much.
And speaking of fall, someone asked in yesterday’s comments when Bourbon Season begins. Traditionally it kicks-off on Halloween night, and extends through New Years Eve. But nothing is cast in stone. Last year I wasn’t into it, and had very little Maker’s Mark. But during previous seasons I’ve started early, and continued past the cut-off date. Bourbon Season is a living, breathing thing… always evolving. Please feel free to customize to your liking.
And I just heard that R.E.M. broke up, which bums me out a little. They’ve been a longtime favorite, and I can’t imagine them not being around. They lost their way a bit, after Bill Berry left the band, but the last two albums are better than a lot of people realize, or seem to want to give them credit for. In any case, thanks for all the great music guys. You’ve been a pleasant part of my life for thirty years.
And that’s gonna do it for now. Have a great day, boys and girls.
I’ll be back tomorrow.
Now playing in the bunker
Crossroads Road just 99 cents for Kindle!
Rat farts !!!
good ole fashioned chili (while watching Steelers football) always gives me the warm fuzzies
Like 9/11, I will always remember where I was when I first heard that R.E.M. had broken up — sitting at my desk at work, reading the Surf Report. I ain’t kiddin’, either.
I was sitting at my desk on 9/11 reading the surf report, when I first heard that the filthy assed muslims crashed the planes. Yeah, I still hold that grudge.
Posting again, as I am awaiting moderation:
So you may get this twice
I was sitting at my desk on 9/11 reading the surf report, when I first heard that the filthy assed muslims crashed the planes. Yeah, I still hold that grudge.
What the fuck is going on. This was supposed to appear below Swami’s number three post. I know the arabs are behind this
OK, it was at the bottom of the page the first time I posted. I’m onto you, Abdul, I’m onto you!!!
I’ve always wondered why chili cook-offs are held in the Summer. Chili is a Fall and Winter food, although I have been known to make chili on a cooler Summer day. There is just something about coming home in freezing weather with the house smelling all chili-like. Comforting. I mix my own chili seasoning instead of buying the packets. Here it is if anyone cares:
4 TBL Paprika
1 TBL Onion Powder
1 TBL Garlic Powder
1 TBL Cumin
1 TBL Oregano
1/2 TBL Salt
1 TBL Black Pepper
1/2 TBL Crushed Red Pepper (optional or to taste)
Chili should never have tomatoes. I will not budge on this issue. Thank you.
We do cookoffs in the summer up here because fewer people are wiling to stand around eating chili when the temperature’s in the single digits and the snow is knee deep or higher.
Just saying.
I’ll say fuck those red lookin’ like aborted fetus vegetable/fruits also. In chili.
I’ve spent a good portion of my time in cincinnati so my chili view is skewed. I do consider traditional chili chili and Cincinnati chili as just that. Apples and hotdogs.
For the past couple of weekends at the Kroger, the chili fixings aisle sang its siren song, but our response was “not yet.” It’s coming, though.
My recipe for fall goodness was pretty close to your birthday beer beans, except add 1/2 pound of country cured ham instead of sausage and absolutely no cumin or cilantro, cooked in the crock pot. Serve with cornbread. Man, please. Really good with the 15 bean soup mix beans, too. Just don’t use the fake packet of flavoring.
I was on a post-Katrina service trip with students when we were served pancakes with corn in them. This was a breakfast food, not terrible by any means, just corn isn’t for breakfast, ya’ know…
I know a certain rooster on a Corn Flakes box who may disagree with you!
Cornelious can go fuck himself.
He tried. His comb got in the way.
Cornelious? Don’t you mean Cornholio?
.
I’ve heard in some parts of the country they put oysters in stuffing. Now I love oysters, but they;re best on the half shell with a little horseradish.
I have an aunt who makes stuffing with hamburger and that is, to me, totally uncool.
My wife makes strawrberry shortcake using biscuits (the “& gravy” kind of biscuits!) which I find horrifying, Shortcake is cake, and the best ones come from hostess and are pretty much unfilled, disc-shaped twinkies. I mean seriously, bisciuts?
And Chili is the ultimate cold weather food. I agree there should be no tomatos (juice is ok as a base), and freely offer my apologies to Texas purists for putting beans in mine.
Sorry, but REAL shortcake is like a sweetened biscuit and not that horrendous twinkie-like crap they sell in grocery stores. And whipped cream is best sans sugar. But what do I know, eh?
My mom used to make home-made biscuits for her strawberry shortcake. Absolutely heavenly.
My dad was a baker by trade but also did time as a chef. He was an oyster fanatic frequently stinking up the house with his oyster stew…for “football season”. He made his oyster stuffing for a turkey dinner few times. It wasn’t terrible, but if I’m going to eat a “meat” mixed in with my stuffing, I prefer sausage. Which I have made before and it was scrumptious!
Tater Soup. A must for Fall/Winter
5lbs of taters (peeled or not) cube em up
1lb of bacon chopped into bacon bits (save the grease)
1 bunch of celery
1 bag of carrots (any style)
1 onion (chopped)
1 box of chicken stock
1 beer
1 stick of butter
Hot sauce, pepper, and salt to taste
Mix all ingredients together, even the bacon grease. Save some of the bacon for a topping. Cook on the stove for approx 1.5 hours. Add one carton of heavy cream and simmer for 30 additional min. You may add cheese at this point or not. Serve with bacon and chives (optional). Eat on this for a few days. Enjoy!
Unusual ingerdients: I always thought it was beyong disgusting when my dad would eat ham-and-peanut-butter sandwiches. Then I tried one. Delicious, no kidding. No other condiments, just ham. And peanut butter.
Seasonal food: Pancakes don’t feel right to me in the spring and summer, and I feel weird eating salads in the winter. Tuna Casserole can be done year-round, but it is much better in the wintertime for some reason. Same goes for Lasagna.
You were surprised to find corn in corn muffins? *snicker*
Chunks of green bell pepper in cornbread/muffins really grosses me out for some reason.
I had to do a re-write on the Bunker Cam pic.
My Dear,
I can no longer see you exclusively, as I have become emotionally attached to another.
She currently attends the seventh grade, as should I, at Aldine Middle School. She also has had difficulty with educational curriculum, and should be attending the eighth grade as she has attained the age of fourteen. It is unlikely that you and she are acquainted.
Her physical attributes are superfluously pleasing to me, and she has promised to provide me with carnal knowledge of said attributes, as part of my pending Birthday celebration.
She also is a member of an exclusive organization in which I am very interested.
Regards,
Hood Dweller, Esq.
Thanks, Skully. I just choked and shot a stream of peach juice across my desk.
LMFAO!!
Most excellent.
Are you familiar with the work of English 50 cent on twitter? Pretty spot on and terrific!
I am now, thanks!
Hahahahahaha
I don’t really have a fall food, except at Starbucks I do enjoy the pumpkin spiced latte (right now, even).
Any thoughts on some of the new shows that are out? Particularly 2 broke girls and new girl?
Tosh.0 was pretty excellent last night.
I missed Tosh to watch Sons of Anarchy. Yes. SOA. I love it. What of it?
I’ll catch up on Tosh on On Demand.
I like SOA, but want to watch it from the beginning. Just like breaking bad.
Yeah. I wish we would have watch Breaking Bad too. We have never seen one episode but everyone loves it. That would be good to catch up on over the shitty winter months.
I love SOA. I’m a great fan of “Tig”. I apparently am a fan of the Not So Subtle Psycho…
We are fanatics about Justified. I’ve watched SOA and liked it, but Justified is the only thing that brings our house to a standstill.
“2 broke girls and new girl” — is that kinda like “2 girls 1 cup”?
2 cups one girl would be a great name for a bra shop.
This isn’t necessarily seasonal, but one of my favorite souuthern recepies is as follow:
Stuff you need:
Meat
Flour
hot grease
Stuff you need to do:
Dip meat into flour. Fry.
Meat. Flour. Fry.
You forgot the “top with white gravy. Enjoy.”
Top with white gravy was a bad gay porn from the early 2,000’s.
I wonder who got the jar of sour cream.
http://news.yahoo.com/man-wins-dumpling-eating-contest-then-dies-150830490.html
I think the cat is out of the bag by now, but I was pretty shocked the first time I was served fried chicken and waffles. My grandfather and I went to a cock fight (no shit) in either Lousiana or Mississippi. We sat down in this little dump and this good humored black lady with a cig hanging out of her mouth brought us each a cup of black coffee and then the chicken and waffles. Waffles with a couple of pieces of fried chicken atop it (bone-in) swimming in syrup. There was no menu, no nothing. And I ate that shit up. But I never could get anyone to make it back home. It was like my grandfather didn’t want to talk about it for some reason.
Sometimes we have Thanksgiving several times a year. It’s weird, I know, but we get the cravings and fuck it, we have Thanksgiving in July. I’ve had stuffing with oysters in it before. That was an unpleasant surprise.
We got people around her that make tunafish salad or chicken salad (for sandwiches, you know) and they’ll put fucking grapes, nuts, apples, all kinds of shit in it. I don’t care for it.
We had a drunken debate just last night and Rachel Ray won over Gillato, or whatever her name is, in who would get fucked first. Gillato has a huge ass head and the body of a 12 year old boy. That was our conclusion. Also, Rachel should buy herself some tits now that she’s rolling in the dough.
I think I’d rather shove those implants in her mouth to shut her the fuck up.
That goes without saying. This isn’t the real Rachel Ray we’re talking about here, this is the bisxual whore Rachel Ray that doesn’t talk version.
Amen, sister. I’d rather listen to cats mate than listen to Rachel Ray. Every ecstatic “Yummo” and “EVOO” makes me want to hurl and kick small dogs.
After I hit about 78, I stopped counting Giada’s teeth.
That woman has more teeth than Hot Lips Houlihan!!
I was at a 50th birthday party and shoveled up a vat of mac & cheese only to find corn kernals in it. WTF is up with sticking corn kernals in foods?
Some people put Italian sauasage in stuffing but that doesn’t appeal to me at all (and I’m 1/2 Italian).
If I had a turkey dinner for lunch (and our cafeteria used to do this), I’d be honk shooing at my desk within 90 minutes. But man, does it sound GOOD. (sans the kielbasa, though).
madz: honk shooing? Another first for me!
bikerchick – that would be me snoring away!
Does it make me dumb if I admit that I had to actually make that sound aloud at my desk? (It sounds exactly like that, by the way).
DeepInTheHeart – since you did it, I tried it, too. Good one, madz.
OMG DeepInTheHeart and Alice – I have tears rolling down my cheeks from laughing. I am trying to conjure up the image of 2 professionals at their desks going “Honk shoooooo Honk shooooo”
Now I want a nap! LOL
No doubt they would be face down in their “OUT” box. 🙂
My mother-in-law made the fancy turkey dressing with oysters in it . When I tried it (for the first and last time) I chowed down and cracked a molar on a rough pearl .No more for me .
Oh – and recipes:
Makers Mark
Ginger Ale
Lemon
Ice
Fil glass with ice. Pour in equal parts Ginger Ale and Makers mark (you can go heavy handed on the MM if desired). Run lemon over rim of glass squeezing gently to exude a little juice. Put remainder of lemon in glass,
Sip and enjoy.
Here’s a better one…….
Open bottle
Raise bottle to mouth
Open mouth
Allow contents of bottle to flow freely into mouth
Swallow contents
Repeat as desired
This eliminates the bothersome chore of washing a glass.
That is all.
Would you take the lemon and whip it across your lips?
I guess kielbasa in stuffing is the Pierogi Belt’s version of the South’s Sausage Stuffing where I grew up.
In Paula Deen country all foods have meat in them….meat(of course!), veggie dishes and carb dishes too.
In the South however, the sausage is crumbled up finely before adding it the the stuffing…not big ol’ chunks or slabs of meat.
It gives the stuffing an added layer of flavor and you won’t find it rolling around in your mouth after swallowing.
And did they call it “Filling” and not “Stuffing” at the caf?
In Pennsyltucky they refer to stuffing as filling for some odd reason.
I never heard that until I moved to this part of PA.
It’s called dressing in central mid western ohio
I’m from southeast PA and I always called it “stuffing”. My husband, from Ohio, refers to it as “dressing”. Took some getting used to around the Thanksgiving table. I dunno what they say in Pittsburgh.
I’ve always heard that it’s called stuffing if you actually stuff the turkey with it, and dressing if you bake it in a dish seperate from the turkey. It’s also possible that I just made all that up. You be the judge.
That disgusting woman on the Further Evidence link, Goddamn.
Hard boiled egg in the gravy boat. Looked like an eyeball. Freaked me the f**k out.
m.
My mom-in-law does that. Weird looking but the gravy is tasty!
Sausage or kielbassa in anything is a welcome surprise anytime of the year. Can’t imagine eating or making stew anytime other than October-March.
I disagree.
I don’t really care for unexpected tubular meat showing up in my mouth.
you gotta warn a guy before you go doing something like that.
Yeah, I guess that dd sound kind of gay.
Pretty much anything cooked in a crockpot all day a great Fall meal.
I could eat soup every day but the my two favorite’s I usually only make Fall/Winter is my Italian Wedding Soup and Steak Soup. The Wedding Soup is only unto these here parts of the world. Anytime I have ever asked for it anywhere else, I get a “WTF eyeball”.
I don’t want to post the recipes here as they are both rather lengthy. I’ll email anyone who wants them.
The other recipe I make often is Onion Casserole, especially for potluck events, games, etc and is to die for. Here you go:
2 Lg Sweet Onions
2 cans Campbell’s Mushroom Soup
2 Cups WHITE Cheddar Cheese, shredded (MUST be white)
1 bag plain potato chips (I use Lay’s)
1/2 Cup milk
Slice onions thin. Place layer of onions on bottom of casserole dish. Crumble handfuls of chips to cover onions. Add layer of cheese. Repeat to top of casserole dish. Mix soup and milk. Pour over the layers. May have to poke holes on top to help seep down. Bake in the oven at 350 degees for 1 1/2 hrs.
It is to die for. Promise.
To die for and to die from! So of course it’s delicious.
Holy crap I’m so fucking tired right now.
I use a Nostrils technique, close my door and curl up under my desk for a nap.
I hate naps. But I have 4 hours of work left and am tirrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr
That’s a George Costanza technique, as well.
Also grieving over R.E.M. – not that I’ve bought anything of theirs this century or anything. And this is my cooler-weather go-to which cannot be eaten in summer:
Potato Cheese Soup
(from Sacramental Magic in a Small-Town Café, Peter Reinhart)
1 quart chicken stock or canned broth
2 ½ pounds potatoes, unpeeled but coarsely chopped
2 bunches scallions, diced (I forget these a lot, good either way)
1 quart half-and-half or milk
4 tablespoons tamari (soy sauce)
1 teaspoon freshly ground black pepper
¾ pound Swiss or Cheddar cheese, grated (I prefer Swiss)
1 cup dry white wine or beer (optional; as if)
In a heavy-bottomed soup pot, bring the chicken stock to a boil. Add the potatoes and simmer for 30 minutes. Add the scallions and remove from the heat. Add the half-and-half or milk to the pot.
Puree the potato-broth mixture in a blender. Return the puree to the pot. Add the tamari and pepper and slowly bring the soup back to a simmer.
When the soup begins to simmer, stir in the grated cheese. It will melt very quickly. The addition of wine or beer at this point is a flavoring option. As soon as the cheese has melted, remove the soup from the heat and serve.
That sounds awesome. It sounds like fondue, actually.
.
Everyone is always putting raisins in everything. Always with the raisins. Stop with the goddamn raisons.
Ranch Soup
Large bottle of Ranch Dressing.
Bowl
Microwave bowl full of Ranch Dressing on High until hot and yellowed around the edges.
I had a boyfriend who would pour ranch dressing over croutons and call it “having a bowl of cereal.”
Oh, I forgot to put the end of the recipe on there.
“enjoy”.
Sounds good, but would probably be better with raisins.
Again with the raisins. JESUS CHRIST!!!!
Almost everybody puts raisins in their dressing/stuffing around here.
Then I am glad I am East of you. Very dry and no raisins in my stuffing please. Thank you.
Here is the south our dressing/stuffing is cornbread based. Incredibly delicious. But Ix-nay on the fruit. Ick.
Yum, dressing. I think I might make some next week, just to practice for Thanksgiving and Christmas.
Potato/Ham Soup (for crock pot)
5# potatoes, peeled rinsed and chunked (if red potatoes, do not peel.)
1 8 oz block cream cheese
1 container heavy cream
water
paprika
salt
pepper
ham steak/seasonings
1. Fry ham steak in skillet, seasoning as you like (I’m a fan of brown sugar and pineapple)
2, Cut ham steak into pieces, removing fat.
3, Place rinsed potato in crock pot.
4. Cut up cream cheese into chunks, place in crock pot.
5. Add heavy cream.
6. Add enough water to cover the potatoes.
7. Mix in ham, adding spices to taste.
8. Cook on low all day long.
I was reading the directions for beer drinkers bean pot and came across an instruction I didn’t understand. The sausage is to be chopped thin, “homodiscus style” I’ve never heard the term, any help?
Homodiscus = York Peppermint Patties. I believe that’s one of Jeff’s favorite candies.
Had some Humble pie with an unusual amont of crow once. Or was it twice.
I’ve still yet to have a libation since Aug. 17 (not that I’m counting) but there’s something about bourbon season, I’ll give ya that. My fix is warmed dark rum and Vernor’s ginger ale so since I’m hundreds of miles away from Vernor’s……?
I vote yes on Fall. I’m in the low 30’s in the morning here and the days are perfect. 70ish
I like rasins! GORP = Good ‘ol rasins and peanuts. I make my own and add cashews and almonds and M&Ms. A hikers banguet and those indegredents belong there.
High-roasted chicken… Stolen from a magazine but it’s really easy, and really good. The potatoes rock the house.
Ingredients
* 1 whole chicken
* 5 or 6 good-sized russet (baking) potatoes
* 3/4 cup salt
* 3/4 cup sugar
* 3 qt. cold tap water
* about 3 tablespoons vegetable oil
* salt & pepper for potatoes
* cooking spray – Pam or similar
Materials
* 1 Broiler pan that came with your stove
* 2 Large bowl (big enough to hold chicken)
* 1 Medium bowl (big enough to hold sliced potatoes)
* Scissors, cutting board, knife, vegetable peeler
* Aluminum foil
* Baking sheet or large tray
—————————————————————————-
Procedure
Using poultry shears (or ordinary scissors), cut out the chicken’s backbone by snipping through the ribcage along either side of the spine. Also remove tail, wings (at least the tips), and organ pack. (Personally, I save all these things in the freezer for future soup-making.)
Put 3/4 cup each of salt and sugar in the large bowl; add water and stir until dissolved. Place prepared chicken in brine water and leave for one hour.
Meanwhile, line bottom part of broiler pan with foil and spray with Pam. Peel potatoes and slice fairly thick, about 1/4″. Place potato slices in second bowl; pour olive oil over and add salt and pepper as you see fit. Toss with your hands, to coat.
Preheat oven to 500F (yes, five hundred degrees) – my oven takes about 1/2 hour to come up to this temp. Place rack in lowest or second-lowest position (you may want to remove the other rack).
Use potato slices to completely “pave” the lower broiler pan, overlapping slices slightly. Place upper half of broiler in its place over the potatoes. After chicken has soaked one hour, pat it dry with paper towelsand place it breast-up on top of the broiler pan assembly. The breastbone should be kind of broken, so that all the skin faces up. Tuck the legs to one side so that as much skin as possible is exposed, but the chicken is not spread-eagled.
Once the oven is up to temp, insert the entire broiler assembly and cook about 25 – 30 minutes. Rotate 180 degrees and cook until the breast meat registers 155F, about another 30 minutes. After taking the whole thing out of the oven, remove the upper broiler – either with chicken, or transfer the chicken to a platter. Blot up the excess grease from the potatoes using paper towels, then invert the potatoes over a baking sheet and peel off the foil. Again, blot up the grease from the potatoes’ bottom side.
Carve & serve.
Makers Mark is GREAT, but…..
Try this. It’s REALLY GREAT.
Wild Turkey Rare Breed – Barell Proof (108 proof)
Right, weird ingredients! Almost forgot. Here goes.
Pizza with one whole egg-over-medium on top
Pizza with Thai chicken, coconut milk and shredded carrots
Bagel with cinnamon and raisins baked in
Burritos where the filling tasted like Swedish meatballs
Milk with knives in it
That last one is actually fictitious.
.
Are we giving out drink recipes too?
One glass half full of Jack Daniel’s
Put a corndog in it, stick side up.
Oh snap! My italics broke Jeff’s page again!!
Gretchen…
Were you using the /i html command, or was it straight witchcraft?
jtb
I think I switched up the /i and did i/ by accident. Whoops.
Or vice versa. All I knows is, I ain’t got no business doin’ no fancy schmancy code here again. I is 2 dumb 4 that.
Caf’? really? When someone says, “soosh (social security number), vaca, (vacation) or bennies (benefits)” I want to rip off their lower jaw, duct tape it to a long stick and beat them to death with it.
It bothers me when people say, “veggies.” I know, people say that all the time. It sounds like they’re talking to a toddler.
Ditto! On all accounts.
In the Pittsburgh area we call it “stuffing”. Although my mother was from the Philly area and called “dressing”. And please…NO raisins. Ugh. Can’t imagine. Left over stuffing on the dry side is awesome fried up in a frying pan with butter til slightly crisp.
My mother used to fry patties of it for the actual T’giving and Christmas dinners. Yummy.
I’ll just go right ahead and admit this. I friggin LOVE Stove Top Stuffing. I could eat it by the vat full.
They sell it by the vat at Sam’s Club. Just sayin’.
Same here. I’ve been know to fix a box and eat the whole thing. Yes, I’m a disgusting pig.
I.m sure this won’t fix the page.
We only eat chili, vegetable soup, and my homemade version of Olive Garden’s Zuppa Toscano soup in the fall and the winter. I’m waiting for fall to really set in before I start. Fall in the South is a bit of a tease. Here today, gone tomorrow, then back again in a few more days.
I don’t understand stuffing at all. We eat dressing. The very idea of sausage or oysters with the Thanksgiving turkey or hen is horrifying. I love dressing, though, and I make it several times a year, holiday or not. Dressing compliments the holiday poultry, it doesn’t attempt to outshine it. Cornbread, broth, celery, onions, sage, and poultry seasoning with a an egg mixed in to bind it. Some heathens put boiled egg in it, but they probably also worship Satan after the meal when the rest of us are sleeping off the feast.
I hate to eat cornbread and find sugar in it. A horrible surprise, sort of like eating cookies and discovering that the sprinkles on top are actually maggots. Sweet cornbread? These people are also probably worshiping Satan in the backyard.
Weirdest unnatural ingredients ever for me: I was in New Zealand, ordered a hamburger, and it came topped with a fried egg and a couple of pickled beets. Eeeewwwwww!
I’ve seen a lot of places around here adding fried eggs and sometimes ham to burgers. I’ve never tried it – I’m pretty much a burger purist – lettuce, tomato, onions, cheese, mustard and ketchup – but I don’t get the marriage. Eggss? On a burger?
(let’s not even discuss pickled beets…)
I really don’t like egg’s at all much less atop of a juicy, cheesy, burger. The most popular sandwich at the almost famous Primanti Bros. here in the ‘Burg is the Capicola, Egg, and Cheese topped with french fries and coleslaw, of course.
Don’t get me wrong – I could slam down a bacon, egg and cheese or sausage, egg and cheese on a hard roll. That’s beakfast. Start adding burgers or cold cuts and it’s like the “Poor Man’s Brunch.”
After reading that, I think I need to go take a phenergan or a zofran. Ew.
I had to google both of those to find out what they were. Eeuw.
.