v for frequency?

Did you like Bob's grits? Some people don't get into grits.

Mo likes "Bob's Red Mill 5 Grain Rolled Hot Cereal" which I admit is less disgusting than oatmeal.

The Albers white grits has a hint of bitter, easily overcome with enough salt and pepper and butter.

If you make a big batch of either, you can save the exess in the fridge and, next day, slice it into slabs and fry it, like a pancake. Serve with maple syrup and blueberries. It is tricky to fry, being 80% water. I think Italians fry polenta, same idea.

Southern and cajun/creole food used to be rare in the bleak frozen hinterlands. After Katrina emptied New Orleans, there was a culinary diaspora that greatly improved the country.

There are only two original American cuisines, cajun/creole and BBQ.

Food is like electronic design. Try something crazy now and then.

Both are great fairly scorched. Add garlic late so it doesn't burn.

George Bush senior had a great line:

"I am the President of the United States of America and I will not eat broccoli."

proximity effect

That opens negotiations.

In message snipped-for-privacy@4ax.com, John Larkin snipped-for-privacy@highlandSNIPMEtechnology.com writes

Better still, don't add it at all. I hate the stuff. It's the Work Of The Devil, and its taste is detestable. Unfortunately, it now seems to be a de rigueur ingredient in all prepared foodstuff (except, maybe, custard).

I believe this was because it instantly goes cold after (or even before) serving. [Which is certainly true.]

People are different. Some people will actually, voluntarily, eat cilantro. I detest anything in the eggplant/cucumber/squash category.

But I like pickles. I assume that pickling destroys some obnoxious chemical in cucumbers.

One day I said "I may have used too much garlic" and Mo replied "Excuse me, but I didn't understand that."

Enough garlic and bacon makes brussels sprouts almost edible.

It's still yummy, for instance raw in salads.

My brother, a contemporary of GHWB, once said that was the only point where he ever agreed with Bush. In his later years he was on warfarin and took great pleasure in having an excuse to give broccoli a pass.

All good recipes start with several cloves of garlic and an onion.

Enough melted butter makes lutefisk edible.

An Italian friend of mine says that there are two things you cannot use too much of - Garlic and Basil.

Nah, it just greases it sufficiently to slide down past the taste buds quicker.

We've been getting astonishing purple onions lately. I make little teriyaki slider burgers on Hawaiian buns, and I make Mo (not much of a meat eater) teriyaki onion rounds on same.

Haven't tried it yet. I felt like nachos for lunch today. Maybe tomorrow I'll do polenta with hot Italian sausage and sugo.

Here's what I bought:

I might try that on my husband.

Although I like BBQ, I'm not that fond of Cajun/Creole or BBQ. I much prefer Asian food. Anything from Suez to Seoul.

We like this one:

Do. Grits is boy food.

Dumplings are big lately.

Korean, fabulous:

Dim Sum, for me. Har Gow, Shao Mai, Sharks Fin dumpings, and dozens of other varieties. There are a couple of very nice hole-in-the-wall dim sum joints along (or in side streets just off) Grant Avenue from Bush St. north.

For the more experimental, chicken feet are pretty good (sauteed; I'm not fond of the pickled ones).

The frozen bibligo dumplings from Costco are OK, but not as good as authentic dim sum.

Garlic has its place. I use it in spaghetti bolognese for the kids (I don't like any form of past or tomato myself). We occasionally make our own garlic bread, with huge quantities of garlic, as long as we are not planning to see anyone for the next few days!

A friend is a professional welder. One of his colleagues went to a pub that was due to hold a garlic eating competition. He complained that he wouldn't be able to make it at the planned time and the landlord told him that he could do it there and then and he'd be a witness. The competition was cancelled because there was not enough garlic left. The next morning the workshop was evacuated, because he was sweating garlic odour to such an extent that they though that there was an acetylene leak.

Several cloves? A bulb at least!