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Fervet olla, vivit amicitia.

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Discussion Forum

Food Fraud

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist Aug 8. 3 Replies


Started by Idaho Spud. Last reply by Idaho Spud Jul 24. 20 Replies

Exploding Pyrex

Started by Idaho Spud. Last reply by Idaho Spud Jul 4. 9 Replies

Perverse Luxury Beef

Started by Ruth Anthony-Gardner. Last reply by Dale (ForestWind) Jun 17. 2 Replies

Seafood will be far less nutritious

Started by Ruth Anthony-Gardner May 29. 0 Replies

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Comment by Daniel W on February 25, 2014 at 12:11pm

I like the cocktail sauce too. There are fake seafood "chunks" - which taste almost exactly like fake chicken "chunks" - that I like to dip in coctail sauce.

Randall, be careful with that burner - I have visions of carbon monoxide...... But you probably have it vented well already.

Comment by Pat on February 25, 2014 at 12:06pm

I do still like horseradish, but not in the amount of my close encounter of the first kind. Love in shrimp cocktail sauce, in a sauce I've had with corned beef, and with beef.  I've heard it goes well in a bloody mary, except I don't do vodka, so the latter comes under hearsay.

Comment by Randall Smith on February 25, 2014 at 7:57am

One thing I don't grow is horseradish. But I use it out of a jar. I do love Brussels sprouts which I grow. Bs haters usually have only eaten them out of a can! 

Lately, I've been cooking food over (or in) a bucket of hot coals taken from my basement wood burner. Using a grate, I've done salmon, sausage, and tortilla. Last night I tossed in a potato. Why didn't I think of this before? Such smoked flavor!

Comment by Daniel W on February 24, 2014 at 8:46am
Joan, sometimes your experiences sound more like my family, than my experiences! You connect me to my hetitage. What a great story!

I love the NPR Mama Stamburg cranberry sauce with horseradish, and tArtar sauce, and mix with some mayo for fake chicken filets. Being veg I dont eat the real ones but with horseradish they could be made from cardboard and still be tasty.

I was trying to think of other painful foods I like. Hot Chinese mustard on eggrolls. Lots of things with hot peppers.

Pat I hope that didnt completely turn you off horseradish. It is a great treat.
Comment by The Flying Atheist on February 24, 2014 at 3:34am
I love spinach sauteed with a bit of chopped bacon with some horseradish added for zest.
Comment by Joan Denoo on February 24, 2014 at 1:33am

Oh Pat! what an introduction to Horseradish!

When I was a kid, when it came horseradish harvest time, my aunts and uncles and cousins came over to our house. We dug them up, washed them off. Set put fans at the back of the garage, tables in the front, and started grinding horseradish. Everyone cried and cried and the fans didn't blow fast enough to keep the vapors from our eyes. 

I love horseradish harvests!

Comment by Pat on February 23, 2014 at 5:22pm

Daniel, you mentioned 'discomfort' foods - horseradish. My first wife was Jewish, and I was attending my first Passover Seder at her sister's house. Everyone was being incredibly polite and informative about the different foods, the order in which they are eaten, and the symbolic significance to the Exodus story. It came time in the meal to taste a 'bitter herb' as a reminder of the bitterness of slavery.

I had never tasted raw horseradish before in my life. Imagine my chagrin, with the concomitant howls of laughter, as I turned red as a beet (and choking) after I stuffed a piece of fresh, raw, horseradish, about the diameter of a half dollar and about 3/8 inch thick, into my mouth and chomped down.

Comment by Reg MM on February 23, 2014 at 12:17pm

@sk8eycat I love brussel sprouts roasted with a little olive oil, salt and pepper. In fact pretty much any veg roasted will curl my toes, but asparagus, broccoli, cauliflower, carrots, green beans-any of those. I seem to do half comfort foods/half healthy foods for work since I cook for a sorority. They like to be healthy, but still be able to have their baked mac & cheese. So I compromise. But there always has to be dessert!

Comment by Daniel W on February 23, 2014 at 11:43am

We have stir fry pretty often....  makes sense living with someone Chinese, although he's northeast Chinese, which is more noodles and dumplings, and starchy onion pancakes, and less of what we usually think of in USA.


Any food discussion is fine!  Comfort foods, discomfort foods (what's that?  Maybe hot pepper?  Horse radish?), ethic foods, fast food, slow food....

I never had a piece of toast
Particularly long and wide,
But fell upon the sanded floor,
And always on the buttered side.
~James Payn

Comment by Pat on February 23, 2014 at 11:08am

OK, all this talk of stir fry has gotten me hungry. Tonight it's Cashew Chicken made in a wok for me.


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