odd or different food you've eaten?

Heh heh, just dont switch to eating from the WM Deli-my stomach still is weak from that bout of food poisoning I had recently.

Im dining todat as Carinos and will be having Romaine Lettuce and Minestrone soup

Update: I had Italian Chili with my salad insterad of Minestrone-as I had never had that dish before. This soup also was superior-to say the least.

 

They do that too, if you irritate their chef.

 

I saw a show on the Discovery Channel about that stuff once. The American that was narrating the story said that he smelled it about a mile away and starting blowing chuncks. And they eat that stuff too. Can you imagine what that belch smells like, or oders emitting from other excretatory functions?!?!?!?! That will set off CBR warfare detectors....

 

Are you sure about that? My reading is that if you had three ingrediants they could be distributed someting like 40%, 35%, 25% and still be "legal". IE the first ingrediant must have a plurality not a majority. Could be wrong though.

 

Since they are listed individually, they are present in smaller and smaller amount, i.e., the meat first, the powder made form chicken broth futher down, and the natural chicken "flavor" (chicken fat actually) in the smaller (last) position, I am sure that the meat is over 50%, with the other "chicken" in smaller percentages and counted separately.

I believe this is done to show the complete ingredients, and their lessening proportions, not a cumulative percentage. I also could be incorrect.

 

Well, that's why I douse them with gobs of hot mustard sauce you know, because you never know.

So, how's the casserole now?

 

I suspect your are correct about this particular case but if you could have 3 ingrediants composeing 35%, 33%, and 32% respectivly and they would be listed in the same order as another case where the composition was 97%, 2%, and 1%.

In regards to the latest post. I use the hot mustard because I like the hot mustard ...
Sord of like tortia chips. I eat them as an excuse to eat the salsa and/or guacamole.

 

Biak, that is one heck of a Morel!! I haven`t went `shroom hunting in years.

 

That is a beaut! I still grow my own shiitake mushrooms at my apartment, I need to get a new "block" from FungiPerfect, each one costs about $30.00. That sounds awful pricewise, but I generally get three blooms out of each block, and a couple of pounds of 'shrooms each time. If you have priced shiitakes lately, that is a pretty decent price for the "grow yer owns". I like to sautee them (sliced thin) in seasame oil, and then freeze them in little sandwich bags for later use. Nummy.

Goto:

http://www.fungi.com/

 

Found 9 morels in the front yard on Monday morning. Today, snow. wtf.

 

The heck with anykind of seafood. Just do what ive been doing lately, go to the supermarkt (that's the Chermin spelling for Market) whip out about $7 bucks, buy a large jar of Jiff Creamy Peanut Butter, get one of those either Hersheys Chocolate or Dark Chocolate Sauces. Go home, get a spoon, open the Jiff, take the protective paper off first, then open the bottle of whechever Hersheys Chocolate Sauce, grab the sauce in pne hand, tip over open peanut butter, squeeze out enough sauce to cover the surface of the PB, take spoon, stir as much of it as possible? then add more sauce, stir again, add more sauce, stir again, then try to clean the spoon off by licking the stuff off it.

Its NOT as nasty as it sounds, these two things go perfectly together just like, PB&J, Fries and Mayo, Bacon & Eggs, Gravy and Biscuits, butter and Oatmeal, Romeo & Juliet, Olivia de Havilland & Errol Flynn--soops, got side-tracked) anyway, you get the idea? The PB and Chocolate sauce, is &

 

Well, there's always balut (a hard boiled duck embryo) for bar bets. It is a Philippines "delicay". I found its primary use was in Navy initations..... I had a Navy buddy that drank a camel's milk milkshake in Kenya for some reason. The doctors said they were going to be famous for discovering a new disease...... Of course this poor guy had bad luck in general. He got poison oak in California from head to toe (a seperate hillarious sea story), fell out out of a pick up truck on the way to a soft ball game (more humor) etc....

 

Speaking of

I've found the additon of sliced fresh Jalapaneos make a huge improvement on an already wonderful item.

 

We smoke suckers here. I got my 2 ghost chili plants today. Can't wait to bring wings in to work and give them to my enemies.

 

Horse meat,
When I was a youngster in school we suddenly found the hamburgers served in the lunch room were uncommonly good tasting and we started attending the lunch room when we heard there would be hamburgers. This went on for about 8 months, then we were shown a newspaper story where they found that horse meat had been sold to the public schools for a long period before the sellers were caught. Soon the hamburgers returned to their mediocre taste and we were quite disappointed when we found out we would no longer be served the "good" burgers that had been made with the horse meat.
Friday food.
I was raised on the banks of the sunny San Juan before Navajo Dam was made and we would spear a few of those carp and squawfish (now an endangered species) and we would eat those if we prepared them appropriately but many did not like the mud like taste of these bottom feeders so they had to be seasoned right to be edible. We also ate some "suckers" another type of fish that tasted good but was very full of notorious sharp bones. To my surprise, I bought and prepared some "Tilapia" and they really do taste like those bottom feeders used to. Back then of course if we could catch them we liked the rainbow trout and I still favor them. However we had to make do with what fish we were able to spear or catch. Biak, that bottom feeding carp sure looked familiar, and I remember unlike the luxury of the way you can eat a rainbow trout.....you had to skin them darn carp. So now you can say the popular "Tilapia" tastes a bit like the rejects of yeserday. Of course it is fixable with seasoning. I will say with what is found in all fish (mercury etc.) I limit how much I eat and it has made "catch and release" the only healthy alternative to modern fishers. Me, I don't fish much any more as eating them was my learned motivation. Catch and release is just not inviting for me as a fresh brook trout used to be in the frying pan shortly after catching it.