OT In Defense of Tofu

Wolfgang wrote:
"Ken Fortenberry" wrote:
...
You HAVE eaten in at least one of those
restaurants, right ?

Nope.

And the meal was utter crap, right ? So, which
restaurant was it ?

See above.

You really don't have a clue as to what this discussion is about, do you?

We were talking about church basement potlucks and four star restaurants,
but only one of us has actually been to both. But hey, if you want to send
me an advance copy of "Wolfgang's Guide to Gourmet Cheese Curds and Baptist
Church Soup Kitchens" I will gladly peruse it.

--
Ken Fortenberry

"Frank Reid" moc.deepselbac@diersicnarf wrote in message
...
It is also a good implement to make a large pot of stew for a large crowd
when the appropriate kitchen is not available. I've got a "fryer" but I
use
it chiefly for feeding stew to 40 or so folks at Penns Clave. In all
honesty, thats all I use it for (besides boiling some old socks).

Frank: look into home brewing. A friend used to have a 6 gallon stainless
pot and a King Cooker propane fueled burner 20 years ago that we used to
boil up our wort. Spilling 5 gallons of wort in the driveway is a much
smaller disaster than doing that on a stove (once was enough).

--
Stan Gula
http://gula.org/roffswaps

"Wolfgang" wrote
"Ken Fortenberry" wrote in message
Wolfgang wrote:
"Ken Fortenberry" wrote:
//snip snip snip snip snip//

As one who has thinned his wallet in more than one of those restaurants, I
will say that the very best meal I ever had was a couple of wild fish
wrapped in foil and baked under a fire.

Seems like cabin fever is settling in in the northern Midwest . . .
Bob

"Ken Fortenberry" wrote in message
gy.com...
We were talking about church basement potlucks and four star restaurants,
but only one of us has actually been to both. But hey, if you want to send
me an advance copy of "Wolfgang's Guide to Gourmet Cheese Curds and
Baptist
Church Soup Kitchens" I will gladly peruse it.

--
Ken Fortenberry


Spoken like a graduate of the Charlie the Tuna School of Good Taste!

"Lennie Richardson" wrote in message
.com...

Spoken like a graduate of the Charlie the Tuna School of Good Taste!



....or a bigmouth frog...

"Lennie Richardson" wrote in message
.com...

Interesting! Fried crickets are something I've always wanted to try but
have
never had enough tequila around to make me brave.

I had fried grasshoppers when I was boy. I had heard or read about them
somewhere, and they sounded exotic and appealing. Lo and behold, a small
deli in Kenosha, WI., for God's sake, actually sold little tins of them. I
pestered my mother for months until she finally gave up and bought them for
me. They were crunchy and tasted pretty much like oily ashes. That was a
long time ago, so I'm not really sure, but I like to think I learned
something that day.

It's fascinating what people eat in different regions around the world.
It's
also interesting what virtually all the different "poor peoples' "
cuisines
have in common: Rice, beans, flat bread, and chilis.

Well, I would substitute cereal crops in general for just rice.....corn in
the Americas, millet in Africa, wheat in the Middle-East and Europe,
etc.....and add potatoes and a couple of other non-cereal starches (starchy
root crops are very important in native cuisines virtually everywhere in the
world)....but point taken, and it's a good one.

The vast majority of staples in virtually all cultures throughout history
have always been as bland and tastless as a deep fried turkey. The notable
exception on your list above is chilis, which differ from the rest in that
they are, in most places, not a staple at all, but rather a seasoning used
to make the staples more interesting. Chilis also happen to be, depending
on exactly how one defines the term of course, the most popluar "seasoning"
in the world.

An interesting ommission from your list is a group of foods that, in most
places, inhabit a sort of middle ground between staples and adjuncts.
Tomatoes and the entire onion family come readily to mind. Onions ARE in
fact a staple in much of India, and just try to imagine Italian food without
tomatoes. Um......****, I'd better stop before I get carried
away......people gonna think I'm obsessed with food or something.

I wonder if, given a chance, the Thais would forgo deep fried locusts with
garlic chili sauce for a daily Big Mac.

Only if sufficient pressure were applied. The psychology of advertising is
complex and fraught with all kinds of pitfalls but in the main, it DOES
work.

I know the coronary artery disease
in their country would rise to match ours if they did.

Amen.

Off to cook dinner: chateau****inbriand with vienna sausages.

Navy bean soup with onions, bacon, and Kassler rippchen here tonight!

Wolfgang

"Ken Fortenberry" wrote in message
gy.com...
Wolfgang wrote:
"Ken Fortenberry" wrote:
...
You HAVE eaten in at least one of those
restaurants, right ?

Nope.

And the meal was utter crap, right ? So, which
restaurant was it ?

See above.

You really don't have a clue as to what this discussion is about, do
you?

We were talking about church basement potlucks and four star restaurants,

No, we weren't talking about any such thing. I was talking about good food.
Church basements and popular restaurants are merely two of the places where,
with a bit of luck, one can find it. You, on the other hand, were engaged
in your all too familiar practice of trying to demonstrate some sort of
cultural superiority and, as always, failing miserably.

but only one of us has actually been to both.

Well, you should go to a good restaurant some time when you can afford it.
It is often a memorable experience.

But hey, if you want to send
me an advance copy of "Wolfgang's Guide to Gourmet Cheese Curds and
Baptist
Church Soup Kitchens" I will gladly peruse it.

No such tome extant or forthcoming. You're on your own. Good
luck.....you'll need it.

Wolfgang

In article ,
says...

I had fried grasshoppers when I was boy. I had heard or read about them
somewhere, and they sounded exotic and appealing. Lo and behold, a small
deli in Kenosha, WI., for God's sake, actually sold little tins of them. I
pestered my mother for months until she finally gave up and bought them for
me. They were crunchy and tasted pretty much like oily ashes. That was a
long time ago, so I'm not really sure, but I like to think I learned
something that day.

Obviously, you need to eat fresher grasshoppers. Come visit me
anytime from late July to mid-September, and you will find about
a bazillion (roughly) grasshoppers in my garden, cheerfully eating
all my veggies down to the ground. If you eat enough of them, I
might even quit spraying them with insecticide.

Kevin

"Bob Patton" rwpmailatcharterdotnet wrote in message
...
"Wolfgang" wrote
"Ken Fortenberry" wrote in
message
Wolfgang wrote:
"Ken Fortenberry" wrote:
//snip snip snip snip snip//

As one who has thinned his wallet in more than one of those restaurants, I
will say that the very best meal I ever had was a couple of wild fish
wrapped in foil and baked under a fire.

SOUNDS good, but how many stars did it have......it DOES matter, you know.

Seems like cabin fever is settling in in the northern Midwest . . .

I never get cabin fever. Winter, with it's short days, is the time to
frolic in the kitchen....what could be more delightful? Ken, on the other
hand, still doesn't seem to have gotten over making a fool of himself over
that bruschetta thingy. Not sure what makes this one rankle so much more
than all the others, but there it is.

Wolfgang
um......got any good recipes for power bars?

"Wolfgang" wrote in message
...
Not sure what makes this one rankle so much more
than all the others, but there it is.

In a word: PSYCHOPATHOLOGY!!!