Thin shells are mostly caused by a lack of/not enough of calcium in the diet. Most commercial layer feeds have added calcium to help prevent calcium loss in the birds. Other factors can contribute...stress, age, general health etc. Owners of small back yard flocks often provide ground oyster shell 24/7 to add additional calcium. Even then, occasionally I will pick up a thin shell egg.

Microwaving will turn the shrimp into pencil erasers. You may want to heat what you need, as you need on the stove....slowly!

Luck..

Makes perfect sense to me. In fact I'm gonna fire up the pit and BBQ chicken tonight and I want be terrified when I eat it.

Not sure if ALL of these are still in business. Call first.

http://chowhound.chow.com/topics/386810

Add 100 Octane Vodka next time....

I use cube steak sometimes, or mechanically tenderized top/bottom round, sirloin etc to make meat 'n' gravy, or some folks say, "I'm gonna 'gravy down' some round steak for supper tonight"' but we've never called it 'Salisbury Steak' ~ Technically it's not I guess, since it's not ground meat. The only Salisbury steak I've ever eaten was back in the dark ages out of a Banquet frozen TV dinner, and I would classify that as 'mystery meat.' Bleh!! Even for a growing, starving teenage boy!

........and pass the biscuits please ma'am!!!!

Lately?

Toasted English muffin...
With any number of toppings....At least two, but not limited to....
Sausage patty..
Boudin patty...
Grits patty...
Recycled and warmed piece of fried catfish...
Tasso Gravy...
Recycled Red Beans (no rice)
Thick sliced tomato in season from behind the house.
Crawfish etouffee
Shrimp Creole...
Anything else I see of interest in the fridge.
Topped with poached, fried over easy, or soft scrambled eggs from the hen house.

Buy the smallest breast you can find. (Good luck with that)
Brine in a basic brine
Do not over cook!

Luck!

Grillades = Small 1/2 in thick, 2 or 3 inches square pieces that you "beat the living daylights out of" to flatten. Season, flour, and brown. Braise in a roux based water/beef broth/gravy that has onions, pepper, a little celery, garlic, thyme, bay leaves, basil, a dash or two of worchestershire sauce, and of course Salt and pepper. Some folks add tomatoes, I prefer not to. However, I will on occasion add a can of Ro-Tel. Simmer until the Grillades are very tender. If you like, add chopped green onion and parsley during the last 10 minutes or so. Serve over/with grits.

Grillades and Grits actually taste Day-um good! Especially for breakfast, brunch, or dinner.

Fun!

Home Run!!!!

<<And, if you mention it to a manager, they completely miss the point of customer service, and prattle on about logging in, and register accounting, and passwords, etc.>>

Register accounting? Sounds as if he understood on some level. ~ Also sounds like this was not his first rodeo.

First time or two I read through this book, my thoughts were, nice book, but way to much French bastardization. Just as a favor and respect to/for you Miss Gio I will revisit it again to see if my opinion has changed.

To the OP ~ I would point you to local/regional areas of interest. Church, Civic Groups, Jr. League, etc as good sources for the type of information you are looking for. Keeping in mind that no one book will be an all encompassing source. Start your search in your area of interest ~ (SW Virginia) and expand out.

Have Fun and Good luck!

Growing up I don't recall any routine. ~~ Today, the only one is fried catfish on Saturday night, unless we go out....then it may be Sunday. Gotta have my weekly fix.

Students? An English teacher??? :))

Day-Um straight!!!

Ahmmmm...I never noticed!! Really! ... However, it's early, so don't give up hope. I'm sure some Pius, Pretentious, Pompous aaah... person will come along and correct you.

Best Regards!!

Suggesting that someone who butters an entire roll at one time is lower class, improper, or ill-mannered would, I hope, be considered much more rude than any possible way I can imagine of buttering a role.

Grand Slam Out of The Park Home Run Miss Debbie!!!!!

Hell woman, I think I love you!!! :) Ha!

<<For the not-a-pair people-- what happens when someone asks for the S&P? The entire table grinds to a halt to reunite them and then pass them>>.

You must have a very large family!

I eat a dinner roll the same way I eat a biscuit or cornbread.....
"Bust" it open, apply butter, close it up, and take bites. However some restaurant bread requires cutting or breaking a piece from a larger piece. I then butter and eat the piece. Not a big dinner roll/bread eater...unless the dish just 'cries' for it.

Pass the salt means just that. Pass the salt.

A+ ~~ Dukes. ~~ Blue Plate on occasion for old times sake.

Day in and day out it's buffet off the stove etc. Easy, quick clean up.

Across.......

Coat your strips....Dry ~ Wet ~ Dry ~ Rest 10-15 minutes ~ Dry ~ Fry ~~~ Wet needs to contain egg.

Fun!

Harvested in US....Sounds like "Gumbo" crabs to me.
Harvested Elsewhere....Sounds like cat food to me.

Wait!! If that is the same house that burned.. down by the forked branch...where the old cow died and the buzzards danced, I was friends with Jimmy's ex-wife's first cousin. Small world.

Gotta love the country.

Amen, and Amen!!

Short, sweet, and to the point. I love it!!!

And they never make it!!

A Restaurant can sell one any kind of "rack" they choose. Three, Four, Five, Six, etc. bones per "rack" ~ These are called "Cheater Racks" where I come from...because a full rack of ribs consist of 13 ribs....just like God made them. Anything else is cheatin!! Also where I come from you rarely hear the word "rack" unless and maybe you're in some kind of (chain?) restaurant. ~~ Hear it's called a 'slab' of ribs. July 4th I will cook several 'slabs' of ribs. ~~ Regional name difference I'd guess.

Fun!

A little salt on watermelon.........sometimes.