Still yet another additional ....

Hi Mark,

My 'episode' was a oyster sauce - man I thought I was gonna die! Although I like fresh fish occasionally, one gets "spoiled" when you can get really good stuff in Galvezton, or better yet catch 'em yerself. :^)In the bay "speckled" trout (saltwater) used to be safe(ish) ? but mebbe high in Mercury nowadays. We also caught "Golden croakers" and would fry those guys up too - not as tasty as the trout, but pretty good eating.

Rick

Hi Angeline,

Sorry for the late reply. My Mom made a mean gazpacho, borscht,too. Mmmmmm - but then she also loved cabbage - sauerkraut, which I reallly dislike, something about the smell. Oh well. She was Polish/Russian, dang near 'old country' :^) ; born in '29 in Detroit, her folks came here around 1910.

I seem to 'member something about dirt being rather beneficial to immunity when one is a kid - and if kept too clean, just as with measles,etc ya can dang near die later in life from the stuff one shrugs off as a youngster. And an article about dogs/ dander something like that also helping. Not sure about other pets. Anyway, so nice to be reminded of cold soup - although Sis doesn't much like to make it, it's pretty easy. Dad used to add a bit of blood to his version of borscht, which kinda freaked Mom out, she liked everything red meat to be totally well done, so he would 'sneak it' into mine and Victoria's.

Fajitas are oohh so good with the proper seasoning/marinade. Worcestershire/soy/ anything like that is a good base. And not all that bad for ya fat wise - usually pretty lean stuff. Here in Texas they genarally use flank steak, cut on the 'bias'.

Cheers,

Rick

I dunno about menudo though - nay 'tis too much like Haggis for me! :^) And always reminds me of that "boy band" by the same name.

Cheers,

Rick

Hi Diana,

I find eating uncalculated amount of wasabi makes me cry (kindda embarrassing) and I feel fire coming out of my ears, sniff! Sniff! too. I agree it's good.

Did you know, that wasabi are used in the film industry by actors -- to make them cry apart from vicks and chili peppers?


CL

Hey CL,

That's interesting - used to be they'd use gelatin or sumthin that looked fakey - too thick as compared to real tears.

BTW, another bit 'o trivia - Katharine Hepburn once cried, for real, on cue, for four separate 'takes' for a Cukor film. Man, what a doll she was, smart, beautiful and one heck of a nice person, too. Four Oscars, twelve nominations - only Meryl Streep got more. "The Lion in Winter" is probably my fave film of hers - Peter O'Toole does a dang good acting job in that too.

Salutations,

Rick "I'll stick with Tabasco" Jones

...no vicks on it lol.


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cl

Though I like prime rib, it's not my fave 'cut'. Those little bacon-wrapped filets one can get in two-packs are probably No. One choice, though as such they are so tasty just by themselves no sauce of any kind is needed. Perhaps a bit of black pepper, garlic chunks, that's all. Wow, it's almost lunchtime, right? Well, here it is. :^)

Salutations,

Rick "Caberenet S. with that filet, if you will" Jones