I think I may have found AY’s version of internet porn. :>)

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Too Hard and it makes it difficult to stick. Too Soft and it just drips all over you and makes a real mess.

I am refraining from saying anything else.

I’m not realy sure how a missing bullet and surgery turned into a food fest, but WTH…it’s sooo good.

I think I may have found AY’s version of internet porn. :>)
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Yeah Baby!!!!!!!

I think I may have found AY’s version of internet porn. :>)

Looks like a tasty alternative. I’ll give it a try next weekend and get back to you.

“(I’m a big fan of cole slow. I could put cole slaw in the dessert column.)”

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Amen, brother. Here’s a great recipe from our far eastern cousins:

Ingredients

* 1 head green cabbage, shredded
* 1/2 head red cabbage, shredded
* 1 tablespoon salt
* 1/2 cup rice wine vinegar
* 1/4 cup soy sauce
* 2 tablespoons sesame oil
* 1/2 teaspoon chile paste
* 3 tablespoons creamy peanut butter
* 1 teaspoon fresh ginger, grated
* 2 carrots, shredded
* 1 cup bean sprouts
* 4 scallions, julienned on the bias
* Salt and pepper, to taste
* 2 tablespoons sesame seeds, for garnish

Directions

Toss the cabbage together in a large colander and set in the sink. Sprinkle the cabbage with salt and let stand for 15 minutes. The salt draws out some of its moisture so that the slaw remains crunchy.

In a bowl, whisk together the vinegar, soy sauce, oil, chile paste, peanut butter, and ginger. Toss together with the cabbage, carrots, bean sprouts and scallions; season with salt and pepper. Garnish with sesame seeds before serving.

“homemade cole slaw”

Yum!

A couple of summers a go, I experimented with my own cole slaw recipes. I added a little rasberry balsamic vinegarette. (store it in the fridge for about an hour to let the aromatic effect temper.) -Even those that are not cole slaw fans seemed to enjoy it.

(I’m a big fan of cole slow. I could put cole slaw in the dessert column.)

My father used to make his own scrapple and, while I hate to admit it, it grew on me over the years. It’s good with a little maple syrup. Grits grew on me too, especially when cooked up with cheese. Must be the maple syrup and cheese, respectively.

I must say that most of the foods that have been mentioned in this thread sound pretty good, especially since it’s almost time for dinner.

And I, too, appreciate the digression.

what do you eat sour puss? everything but scrapple sounds good to me.

“Fried Okra, Kale, Ham Steak with Red eye Gravy, Grits with butter, Mashed Potatoes and Iced Tea with a lime. Now we are talking.Cannot compare with Deep Dish Pizza from Chicago, I will agree.”

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I’ll see your Chicagoland heart attack maker, and raise you a slow cooked pork shoulder bathing in good ol’ Virginia tomato-based barbeque sauce (not that briny North Carolina soup) sided with homemade cole slaw and topped off with an icy limeade.

It is the pitiable disposition who cannot tolerate an occasional and delicious digression!

Cannot compare with Deep Dish Pizza from Chicago, I will agree.

The surgeon probably had it for breakfast that day and was unable to think straight. Maybe he can claim mental incompetence by reason of gastritis.

Must I remind you of that unfortunate Upton Sinclair book. Does one sterilize the food before dining in the Windy City?

Talk of surgery always make me hungry.

Notice how I avoided being completely off topic 8>)

How dare you speak of Scrapple and Deep-pan pizza. You dirty Chicago cuisine with your words. Deep-pan pizza is not just a culinary triumph but an architectural wonder. Whatever scrapple may be (Scrapple animals have not been seen for years), it could not garnish a dish of deep-pan pizza.

You are missing out on Old Bay laced blue crabs, fried green tomatoes, grits, and my favorite, Scrapple. And those collards cooked in hock water. Wow!!! I am a happy product of my environment. See if JT, can match that with his Chicagoland fare: deep dish pizza and hot dogs with cole slaw on ‘em, Pishaw!

I refuse to eat fried bologna. Spam, now that is a totally different story.

“No we from the south enjoy out sweet tea and dr pepper.”

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Personally here in Virginia it was either RC’s or “Crass Orange” or, maybe even, the once ubiquitous “Nugrape”! Oh, and by the way, if anyone thinks enjoying a “Moonpie,” is a racial slur, that poor soul has never had one.