Spam amd Ham motherfu#*ers. WWII era c-rations that were older tha we were. Ham mothers were a 1/4 inch fat, a plug of ham and the biggist limas I've ever seen. Spam, 3 meals a day for weeks on end?

Oslo. Not. Very expemsive and not very creative. Fried cod cheeks and tongues? Lutefisk?

Cheesemonger, I feel your pain. Also I miss nonpasturized French cheeses.

I've been there before and I agree. Hope to be in NJ in June!

Helsinki. I liver there for 5 years and cannot find Finnish food in the US (Except for the UP.). Very earthy and creative.

MGZ, I've been reduced to putting rocky mountain oysters on my home made pizza as a replacement for seafood and real NJ pizza. Be in NJ in June.

To keep the crust from getting soggy, I microwave the live oysters/clams/ mussels first; easier ro open and I can pour off the "juices" for stock. I crank up the oven as high as it will go, 550+.
My favorite is fresh, sliced scallops baked on a pesto & ricotta base.

Grampart, I know exactly whgat you mean! Will I ever have longosta on my paella or Iberian ham tapas again?

Beluga or burbot caviar and deep fried sturgeon. I lived in the old CCCP in '69-'70. Somehow I had the feeling that w/ my carrier choices, I'd never be able to eat or afford them again.I used to eat kilo cans of beluga caviar.
In Finland, I used to split a "5 gal." bucket of burbot caviar w/ a friend. We'd cook buckwheat blini, top the caviar w/ sour cream and diced onion. Shots of Korskonkorva vodka.

Bra size! :0l)

Read Johnathon Swifts, " A modest Proposal". Just joking!

The bar in the bowling alley in The Big Labowsky. " Simetimes you eat the bar and sometimes, why the bar he eats you."

I used to avocado and thinly sliced ham in a cream sauce, warm, and serve it over pasta.

Put poached egg in cavity. Mayo and peeled shrimp ringing the cavity make a GREAT APP. i USED TO HAVE AN AVACODO TREE IN MY YARD. WE COULDN'T EAT THEM ALL.!

9"X 9" squarepumpkin pies for our math department; after all, pi are square!

I poach n egg in avocado cavity.

One. Hatch fresh green and Hatch dried red. How many kinds of Taylor Pork Roll do you keep on hand? NM cuisine is all about the chile.

We catered our own wedding at our lakeside cabin. Married on the dock. We rented tables and cookers an had crab dip, lobsters, steamed clams and corn on the cob & potatoes. Barlett's Estate Winery donated a case of wind and blueberry pie for dessert. Company left and we went to the loft to storm the Bastille, July 14th.

Soft and runny or hard boiled, I ain't fussy. A dab of butter and salt & pepper. We usually eat it w/ a Norwegian frorkost bord of fish, cheeses, and meats.

I have this thing for Penelope Cruz in Woman on Top. The exploding man in Monty Python's film, The Meaning of life.
.the Thief, the Cook and the Lover, Mostly Martha, Chocolat and of course Harold and Kumar go to White Castle!
Creepy Delacatessen and the wonderful film of Latin culture, Tortilla Soup. Damn, I'm getting hungry!

Chester Pike's as has Egg Chester; w/ fresh spionich, crab cake and Hol. sauce. Another killer.

Yes, it improves my chopping technique.
When I cook I have a glass of wine and listen to relaxing music. When the god damn washing machine goes into spinn cycle, it drives me crazy. We have a utility room w/ no drain. I plan to move the machine out there and contruct a grey water system in the back yard.

Mixologist!

Cow's heart in a blood red wine sauce poured over rose petals, topped w/ chocolate sauce.

Limited counter space, inability to quickly dice veggies w/ a knife and a fucking washing machine right next to my 5 burner gas range!

Funny, '68 is a lost year in the foods world for me. All of '68 I was either in "Nam, VA Hosptials or eating college cafeteria food.

kAPUSTA! Russian style saurkraut, homemade. In soups, salads. side, or a main dish. Can't get enough. I used to gro mt own cabbagews.. KIm Chee too. Haven't tsried kapusta ice cream yet.!

'68, from C-rations in 'Nam to binging on Greek food in Queens, NYC. I was in physical rehab at a VA hodpital in Queens, Dad came to visit and took me out to a Taverna (Big Greek area then.) for beers and Greek food. I got carded, but was only 20 and couldn't get served! Months earlier the US Gommerent was flying me pallets of beer slung under a chopper. Since then I feel anyone w/ a military ID should and served and whenever I'm in a bar in an airport, I buy a beer for every serviceman I see.

ps Gallineo was popular, so was sloe gin, add tequilla and you had a Soe Mexican Screw Against the Wall.

IT WAS A GAS!

I got through my master's degree on a 130 lbs. of dried pinto beans and 4 bushels of fresh NM chiles, 2 red and 2 green, fresh from the farm. Thirty five years latter, I continue to the same w/ 2 sacks of dried red, & 90 lbs.of fresh green and 2 50 lb. bags of pintos from the farm .
The secret to using dried beans is to let them soak overnight, where the begin relaease protien and use a pressure cooke where they can be cooked in 1/2 hr. I also make Boston baked beans, garbanzos for hummus and black beans this.is cheap, easy and nutricious method. I hate stuff in cans!