Comments on: Fiddling With My Food!

By: Les in NE

Les in NE — Tue, 15 Jan 2008 02:05:46 +0000

That would be wonderful. Thanks, Myke.

By: Myke

Myke — Mon, 14 Jan 2008 23:26:46 +0000

Les: Please do, do you mind if I reciprocate?

By: Les in NE

Les in NE — Mon, 14 Jan 2008 22:35:14 +0000

I’m so glad your lovely wife directed me to your new blog. I have a feeling it’s going to be great fun to stop by and see what’s cookin’.

I, too, love the picture for this post.

You mention fried green tomatoes in Georgia. I had THE BEST fgt at Mike’s in Atlanta (near the underground). Have never had any as good since then. I even tried to make them last summer (with striped tomatoes, no less), but they wound up far too mushy. I think the green striped tomatoes are not the same as regular green tomatoes. Oh, well.

I couldn’t agree with you more about buttermilk. It turns out fabulous pancakes, but I can’t imagine drinking a tall, cold glass full. Blech.

Have fun with the blog. Mind if I add a link to it on my food blog?

By: webweber

webweber — Sat, 12 Jan 2008 01:35:21 +0000

I probably did. I’m sure I did it with mac and cheese. Mom also made a rice dish she called Chinese Hamburger. It was great for plate mapping. I just think rice lends itself to fork work than other stuff. Did you ever make mashed potatoes volcanos? How about Ice Cream modern art?

By: booklogged

booklogged — Sat, 12 Jan 2008 01:18:27 +0000

Love the picture – so perfect for the post. If you call your cooking successes of late only “modicum” I can’t wait for what you call “great!”

I remember doing the same thing with my Spanish rice. Why didn’t we do the same thing with plain white rice, I wonder?

By: ScottS-M

ScottS-M — Fri, 11 Jan 2008 20:02:38 +0000

Durian is potent stuff. I brought home some durian hard candies from China to give people. Always fun to see their reaction.

You’ve got me on the Balut though. I’ll have to keep an eye out for some of those.