Covert Conservatives

When I was a child, I wouldn't eat at any of my friends' houses because all of their recipes were prepared by chef boyardee. Look how much American cuisine has improved!

-Mike

Did they come from boneless pigs?

All you can eat mussels in Greenwich Village.

I walked to a gin mill (hic). I would post pictures but my camera was stolen (hic).

Did someone say bacon?

I like unsweetened iced tea.

-Mike

When I went to cook dinner, I was out of propane and the propane store was closed, so I ordered a pizza.

When I lived in the orphanage, the Chinese kids asked me what food Hoboken was known for. I said pizza. So all went out and bought entire pizza pies, which they then put in the refrigerator.

Make chicken parm.

Mmmm. Bacon. Nature's perfect food.

I just use a box of Kraft Mac&Cheese and mix in some tunafish.

-Mike

I love anything with brown sugar, and this recipe is no exception. Carmel Coated Walnuts 4 cups walnuts, one stick butter, 1 cup brown sugar, 1/4 cup white corn syrup, 1/8 tsp. cream of tartar, 1/4 tsp. salt, 1/2 tsp. baking soda 1) Mix together brown sugar, butter, white corn syrup, cream of tarta...

I didn't know that freshness counted for drygoods. I thought that it was just a matter of making sure that there weren't bugs in it.

-Mike

StarryNightDave wrote:What about bacon? Bacon goes with everything, you know.

Bacon is nature's perfect food.

-Mike

Isn't the ignition point for paper 451 degrees?

-Mike

Oh, come on. You only add basil if you are making sauce from scratch - not from a jar. THat's the point of sauce from a jar - it's already made. I, myself, like the Emeril sauces like his Kicked up tomato. I also like the Barilla Vidallia Onion sauce. Those are about the only ones that don't taste ...

Today I cooked skets in meat sauce. I got some water boiling and put a collander in it. I put a pound of little shells in the collander and browned a pound of beef. I also heated up some skets sauce in the microwave. I combined everything in a bowl. Serve with parmesan cheese.

-Mike

I have found that it helps if you put some Emeril Steak Rub on the steak a few hours prior to cooking.

Gee, I wonder why the Brits took to curry the way they did.

There is another nursery rhyme ruined for me.

Are there any British foods for which one does not need to acquire a taste?

I prefer marmalade.

ConsrvYank1 wrote:I just recently discovered them. Has anybody used them , and if so, for what kind of dishes?

Plates and bowls.

-MIke

http://i54.photobucket.com/albums/g82/tattulip/Signs/ditto.gif Too cold outside to be doing any grilling here. :noparty: :headscratch: Huh? It's only Novenber? I still have lizards crawling across my screens at night. As long as they don't try to sell you car insurance, you should be alright. -Mike

I think that pheasant is supposed to be served under glass.

-Mike

I just ask the butcher how stuff is supposed to be cooked.

It dates back to WWII when apples were hard to get (all going to the troops).

-Mike