quote:

Originally posted by EliseT

quote:

Originally posted by VibrationGuy

Beans and franks can’t be fusion; the byproducts of the combination are gaseous and therefore less dense than the inputs.

Eric

How about fission food?

You mean like a potato in the microwave? At high power? For, oh, say, 20 minutes?

quote:

Originally posted by Michael Stern

quote:

Originally posted by EliseT

I had some leftover smoked bratwurst tonight, so I chopped it up and threw it in my greens along with the bacon. It turned out great! Do you have any unusual regional combos, or adaptations of recipes substituting your region’s local ingredients?

I often add Roadhouse barbecue sauce from Chicago to my Cincinnati style chili. And if there’s any Tillamook (Oregon) cheddar around, that’s what I grate on top.

That’s just fine. It’s all midwestern good eats.[:D]

The Sundancer was in Austin this past week and the temp hovered around the 100 degree mark. I did not need fat food and for breakfast at the Courtyard, I had cottage cheese with sliced grapefruit and oranges and a bagel.

It was good.

Paul E. Smith
Knoxville, TN

After an unusually cool and wet summer, its been so hot and humid (but also lacking rain) the entire month of Aug. (and particularly the past two weeks) that I’ve just lost my interest in preparing or in eating anything hot and heavy, so have really been giving the salads of all sorts (meat, veggie, fruit, etc.) fits during this period. Don’t know if anyone else likes or if the combination would be considered a "fusion food", but I just love cottage cheese with little salt & pepper and a good helping of salsa stirred in. Just finished a lunch of that and a few crackers. I’ve also during this period been catching up on my previous lack this summer of the fruit juice and sherbet slushes which I find so delicious and cooling.

We buy fiddleheads at our local greengrocer in the Spring and it is my understanding they come from Maine. I have no idea what kind if fern is provided and I have no idea if some ferns are poisonous. We consider them an unusual treat to eat once a year – Spring asparagus is definitely better.

I have about an acre of ferns in the woods on my property. I have heard the fiddleheads can be toxic and dangerous, so I have not used them. Anyone have any advise?

quote:

Originally posted by Mayhaw Man

I’m not sure what this is all about. Is this like when I clean out the coolerator and put brisket and rice and butter beans and salsa all in the same bowl, micro wave it and then put tiger sauce on top.

I call it "Bistec Primero con Arroz" …

I’ve seen this on Malcolm In The Middle before; Lois calls in "Parfait", and Malcolm was once convinced that the bottom layer of this weeks Parfait was the leftovers of last week’s Parfait.

Eric, Shivering

I’m not sure what this is all about. Is this like when I clean out the coolerator and put brisket and rice and butter beans and salsa all in the same bowl, micro wave it and then put tiger sauce on top.

I call it "Bistec Primero con Arroz" but my wife (also known as "The One with the Final WOrd on All Things") has several other names for it…..gross, disgusting, sad, pitiful, etc. She really needs to develop a more sophisticated palate now that I know to call this "fusion" instead of a "bowl full o’ leftovers".

Beans and franks can’t be fusion; the byproducts of the combination are gaseous and therefore less dense than the inputs.

Eric

Beans and Franks…the original American Fusion Food!!!

quote:

Originally posted by EliseT

VB: What’s up with those fiddlehead ferns I always hear about?

Attractive but not worth the bother, IMHO; there’s a restaurant in Portland that makes a big deal out of them when they’re in season, but I’d rather have good Yakima Valley asparagus any day.

Eric

For any crab dish that is heavily sauced we usually substitute Maine jonah crabmeat for the Cheseapeake blue crab. It is half the price, lacks a little in texture, but in a suace it works very well. We also have made crabcakes with the jonas but they just were not up to the level of the blue crabs – but OK to pawn off on the uninitiated.

Amen on the Chilean sea bass (or under any other name) . Who needs it? Local ( LI Sound or nearby) black sea bass is excellent in any recipe that calls for the Chilean fish.

BTW. I used to get "green sea trout" that was delicious simply grilled in Galveston . It was my understanding that that is the same fish abundant here in the northeast in late Summer that we call "weakfish".
But, when I buy "weakfish" at out local excellent fish monger and try to grill it, it becomes somewhat mushy and tastes nothing like the dish I ate in Galveston.
Anyone out there who can help me?

quote:

Originally posted by EliseT

I had some leftover smoked bratwurst tonight, so I chopped it up and threw it in my greens along with the bacon. It turned out great! Do you have any unusual regional combos, or adaptations of recipes substituting your region’s local ingredients?

I often add Roadhouse barbecue sauce from Chicago to my Cincinnati style chili. And if there’s any Tillamook (Oregon) cheddar around, that’s what I grate on top.