Lol! Henceforth, anything served from my kitchen between two slices of bread will be referred to as "janice"

There's a bear there, in their bare cupboard?

Anything at all with a face still attached. Fish, lobster, octopus, duck, roast pig... *shudder*

"BOSTON BAKED BEANS- That cloying molassess and unsually oversoftened beans make me wish Boston was still under British rule."

For your personal safety, make sure you don't say this out loud anywhere in the state of Massachusetts, lol.

"EGGS- Sunnyside-up with the runny yellow yolk crap, the hideous grey pad inedible thing-from-Hell underneath the yolk and the weirdly textured frilley egg white. Just an abomination from start to finish."

While I completely understand how someone can be skeeved out by eggs(I'm VERY picky about mine), this description sounds like an improperly cooked egg. There should be no gray if the yolk is runny, and if you cook the egg at a slightly lower temp, the whites don't get all lacy and rubbery.

Icy, sweet liquid gold
bright, tart, lemony delight
oh so refreshing to drink, to hold
on a thick, humid summer night

...Not exactly about food, but it is consumable, lol.

Mix it with Dijon mustard, caramelized onions and roasted garlic as a glaze for chicken.

Use it as the "sauce" for a dessert/fruit pizza. Sugar cookie or shortbread crust, thin layer of jam, top with fresh sliced strawberries and small chunks of chocolate

I'd love to see their reaction if they ever came across a blue lobster!

A group of friends and I were going out to dinner and a popular chain was advertising lots of new menu items, so that's where we ended up. When we ordered dessert, I got the dulce cheesecake, and when the waitress brought it out asked "Alright, y'all, who had the douche cheesecake?"

The water may have been an ingredient in one of the mix-ins and not actually the ice cream itself.

Oh! I'd not heard of that one before... sometimes I wonder where they come up with these names, lol.

I had a pint of chocolate fudge brownie last month that was pretty bad, but I thought it had something to do with a thawing/refreezing issue. There seemed to be lots of ice crystals in the ice cream, and the brownie pieces were hard and dry. I haven't noticed any quality issues with any of the other flavors, including Half Baked which has brownie chunks in it also.

I've tried several of the grocery store available sauces, and for me, Sweet Baby Ray's is the only one worth buying. I have to buy two bottles at a time because my husband uses it as a condiment on almost everything.

Mount Airy, North Carolina - the Pork Chop sandwich.

They left the official state sandwich of Massachusetts off the list. The Fluffernutter.

I was thinking about posting these, but figured no one else would know what the hell I was talking about, lol.

I've seen some pretty strange ones, but my favorite was a produce bin labeled "Plumcot; Flavor Grenade"

I bring my own shopping bags with me, including mesh produce bags. I bag everything except bananas.

+1 :)

There are some things I don't get when we go out because I like the way I make it better. Mainly pasta dishes and some types of soups. Also, I never order dessert. It isn't that my culinary skills exceed what's available, it's just that I make those things exactly how we like them. The recipes I use have been tweaked and tailored to our tastes.

Crepe cakes are easy to tailor to the birthday boy's tastes. Crepes stacked with custard, or ganache, fruit, or a combination of all three.

http://www.epicurious.com/recipes/foo...

I do not sample grapes before I buy them. I also go out of my way to pick a package from the very top or back of the grape display, making sure it doesn't look like someone has taken any from the package I select.

Poppycock. I put toasted coconut on the outside of a cake, but putting it in the batter would ruin the texture of the cake.

Mondays mean working late for the hubby, and that calls for comfort food. Home fries, thick cut bacon and cinnamon waffles. Leftover waffles and bacon will be made into breakfast sandwiches tomorrow.

I'm sorry you're having a difficult time with this. It took me a while to turn out a decent loaf of banana bread, but if you're really frustrated, now may be the time to come up with alternative ways to use up your bananas.

http://www.ehow.com/how_5620632_make-...

I would add another banana. Also, when I make banana bread I mash the bananas with the sugar, then mix in all of the wet ingredients before adding the dry. Once you add the dry ingredients, fold it together until moistened, then bake.

An *official* Fluffernutter is peanut butter and Fluff brand marshmallow creme, but there are lots of variations. Banana slices, a layer of jelly, chocolate chips, crushed graham crackers and a whole host of other things have found their way into my fluffernutters over the years.

Fluffernutters were my absolute favorite. Sometimes strawberry jelly was included.

Bologna (the good stuff, no Oscar Meyer) with white american cheese and miracle whip.

Ham with mustard slathered on one piece of rye bread and sweet pickle relish on the other piece. The potato chips were smashed into the relish side to stabilize the soggy bread.

I like my brownies very fudgy, no nuts. My go to brownie recipe is Alton Brown's Cocoa Brownies.
http://www.foodnetwork.com/recipes/al...

I made them Sunday using Hershey's Special Dark cocoa powder, and I left out the two teaspoons of vanilla, using espresso instead.. brownie bliss. SO so good.

I've heard it comes from soda jerk slang, because the machines and the syrups were both kept in wooden cabinets, but I'm not sure how accurate that is.

in Rhode Island a cabinet is what other areas call a milkshake. A coffee cabinet would be ice cream, milk and coffee syrup.