LadyOnO2's Profile

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Condiment for corned beef?

I like the Polish mustard (i.e. Kosciuszko), or Russian (some call it Thousand Island) Dressing. I've also used the Chinese mustard in those little take-out packets.

Mar 09, 2009
LadyOnO2 in Home Cooking

Does Gum Really Take Seven Years to Digest?

@weezerific~~~I hear you there, besides these days with the price of "real" food, who can afford to give their child the equivalent of a pack of gum or more depending on type---that's like a luxury item anymore.

Nov 25, 2008
LadyOnO2 in Features

Does Gum Really Take Seven Years to Digest?

@ArtsySF, first of all welcome to the comment boards...

Read some of the old threads, you will be in stitches, like people's all time gross-out foods, foods you can't live without, etc.

Nov 23, 2008
LadyOnO2 in Features

Does Gum Really Take Seven Years to Digest?

@FresserGuy~~~don't know if it's a medical fact or not, but I do know I will not wash down my mouthful of mentos with a good swig of Diet Coke anytime soon.

Nov 21, 2008
LadyOnO2 in Features

Thanksgiving dinner: What is your LEAST favorite menu item that you can't get rid of?

I think your mother-in-law needs the pearl onion recipe from either ccbweb or lulubelle, and maybe offer to bring the mashed potatoes?

Nov 21, 2008
LadyOnO2 in General Topics

Thanksgiving dinner: What is your LEAST favorite menu item that you can't get rid of?

Mom always made them for Dad, every year for Thanksgiving, and I remember how happy they were when I decided I liked 'em too. Never had them with sharp cheddar, but wow does that sound good, must try...

Nov 21, 2008
LadyOnO2 in General Topics

Thanksgiving dinner: What is your LEAST favorite menu item that you can't get rid of?

IMHO, if you HAVE to do mashed potatoes on thanksgiving, make 'em with cooked turnip (especially the big rutabagas) mixed in, gives them a whole new taste dimension, especially if who ever made the turkey makes a good gravy too. I never did understand why people would do "that" to oysters, that nasty baked concoction. Oysters aren't meant to be eaten any other way other than off the half-shell or deep-fried and appreciated!!!
(will say a prayer for you on thanksgiving re: that nasty casserole, or that dad's new "ladyfriend" makes something different this year)

Nov 21, 2008
LadyOnO2 in General Topics

Thanksgiving dinner: What is your LEAST favorite menu item that you can't get rid of?

LOL @ "grocery store frisbee pies"~~~in defense of the Entenmann's (not sure of sp.) chain of baked goods~~~their pumpkin "frisbee pie"(LOL again) isn't really that bad, if you can't make your own.
~now Mrs. Smith's, I wonder how she got Mr. Smith to marry her, must not have been for her pumpkin pie.
Usually in my own personal experience, most supermarkets had a fairly decent "frisbee pie" as far as pumpkin...but be afraid, very afraid, of what they try to pass off as sweet potato pie, has an odd aftertaste, and is just odd, period.

Nov 21, 2008
LadyOnO2 in General Topics

Do People Really Eat Cheese Made with Maggots?

@Anonimo---thanks for the "heads up" (dreadful pun, I know). Here all these years I thought Gorgonzola was just another mold-type cheese such as Bleu Cheese. Now that I think of it, it makes sense---in ancient mythology there was the infamous Medusa, called the "Gorgon", whose hair was that of snakes, hence the name to the cheese. You may remember her if you saw "Clash of the Titans" a look from her, one was turned into stone? Perhaps there's a message in there somewhere too regarding the cheese?
>I think I will stick with my lowfat Bleu Cheese dressings, and pray they were de-wormed <smile><

Oct 01, 2008
LadyOnO2 in Features

Do People Really Eat Cheese Made with Maggots?

@Chefartist?...The meat was "outside" outside all the time??? In the rain and all??? Sounds to me the Iberian "jamon"s and Italian "prosciutto"s are safer, hung indoors (even in some fellow's dining room like i read in a recent blog post). I would be concerned about "bird-bomb" attacks, and meat hanging out there in the rain, snow, sleet, birds pecking at it---along with those maggots...you can have my share, I'll go get myself some nice blue-molded cheese, thanks. :o)

Sep 23, 2008
LadyOnO2 in Features

Do People Really Eat Cheese Made with Maggots?

@sugarcube---there ya go!!!

Sep 21, 2008
LadyOnO2 in Features

Do People Really Eat Cheese Made with Maggots?

This one sounds like the perfect cheese for a Bizarre Foods segment. Andrew Zimmern, are you listening?

Sep 19, 2008
LadyOnO2 in Features

Cheez-Its Still Doin' It for Me

I never could understand how they got oil from vegetables anyway...the concept escapes me. That sounds horrible though, it will change the whole taste of the Hershey bar.

Aug 25, 2008
LadyOnO2 in Features

Cheez-Its Still Doin' It for Me

Thanks, Fromageball, glad to see someone else thinks a bleuCheeze-it sounds good; could a swiss-, muenster- or even brie- be in our cheezy futures???

Aug 22, 2008
LadyOnO2 in Features

Cheez-Its Still Doin' It for Me

Danna,

Why not, give them a call??? I like it LOL, matteroffact, I did try the reduced fat crackers, they were tastier. You sold me :o)

Aug 18, 2008
LadyOnO2 in Features

Cheez-Its Still Doin' It for Me

Got to agree with you there, mwliechty, I've never found fault with their chocolate, especially their chocolate bars w/almonds & those wonderful "Kisses"...As for the Europeans, I'd love to know what the other reason is besides the price---maybe because it's the few allowed edibles they can bring back from the USA???

Aug 17, 2008
LadyOnO2 in Features

Writing Spoon

we need this why??? Sorry, the price of coffee, I'm not playing with it, I'm drinking it!!! LOL

Aug 17, 2008
LadyOnO2 in Features

Cheez-Its Still Doin' It for Me

As many years as I have eaten the Cheez-it crackers I have yet to see orange powder on my hands, I do wish they'd cut down the salt though. The only time I see that orange powder is on any of those Cheez-Doodle type snacks, or making the el cheapo mac & cheese dinner.

Come to think of it, wouldn't a Cheez-it in Feta or Bleu Cheese be interesting; or maybe a nice Provolone?

Aug 17, 2008
LadyOnO2 in Features

Kimchi on a hot dog

Anyone here ever go into a Salvadorean restaurant, where they had those huge jars on every table, filled with some sort of red liquid and shredded cabbage??? It's hot and really spicy, a hot radish kind of taste...I have seen it eaten as a garnish on top of those pupusas. Never knew what the stuff was called, could that be a form of Salvadorean Kimchi?

Jun 06, 2008
LadyOnO2 in General Topics

Chicken and Wild Rice Soup

Would like to try this with my own home-made chicken broth, boiling the chicken till it "falls off the bone" , no salt in the water at all, you can't get more sodium-free than that. I would cool the liquid in order to skim off as much fat as possible, then go from there. It might be a bit more "labor-intensive" but when you're adding the "love" who's counting???

Apr 29, 2008
LadyOnO2 in Recipes

Guilty Pleasure

And I thought I was the only one who did that, love the fact they have rip-open tops now; love it once in a while even if it's macaroni with tomato soup sauce, love it doctored up with some nice oregano, good expensive parmesan, and would love even just the meatballs by themselves, those things are addictive, I always feel like they should have at least a dozen in that can~!

Mar 25, 2008
LadyOnO2 in General Topics

Guilty Pleasure

Bravo, BobB!!! I love that pickled herring in the jar, wine sauce or not, and if I am feeing really wicked, will opt for the one in sour cream, some nice marble swirled rye toast, and it doesn't get any better than that. I also applaud your theory that "nothing really spicy is guilty food", because from what I heard a few weeks back, all that "hot stuff" helps burn away all the badness of the guilty food >wink<.

Mar 25, 2008
LadyOnO2 in General Topics

Guilty Pleasure

you may be right, but when you look at places like urbandictionary and mixtionary, you learn a whole new way of the language we all grew up on; as for myself, I wonder, what is the difference between "a guilty pleasure" and a "food of shame", are they different, same, or is it a regionalspeak thing?

Mar 25, 2008
LadyOnO2 in General Topics

Guilty Pleasure

I love the ramen w/butter and the seasoning packet, though if you do eat more than one pack, 2 season envelopes can be a bit too much, but you can always use that stuff in all sorts of other goodies...If you want to try something REALLY decadent, make the ramen your way, and put a few slices of the processed american cheese slices while the ramen are still hot (a little ramen, a cheese slice, more ramen, another cheese slice, more ramen...decadently cheesily delicious)

Mar 25, 2008
LadyOnO2 in General Topics

Guilty Pleasure

My grandpa loved his sardines w/ raw onion, and for breakfast!!! (he was a baker so his breakfasts were usually consumed @midnight anyway, so it really didn't seem odd to any of us)

Mar 25, 2008
LadyOnO2 in General Topics

Guilty Pleasure

OH sardines and tabasco sounds great, never found a good "sardines in hotsauce" that actually tasted like it had hotsauce in it, would the sardines be canned and in vinegar or is it something you add later?

& I have to agree w/you on those Archway cookies, especially the oatmeal w/apple in them (have to try the pecan ones).

Mar 25, 2008
LadyOnO2 in General Topics