"Nancy Young" > wrote in message
...

<SNIP>

> You all will not change my mind. I sure changed ron's mind.
> When I'm right, I'm right. Am I wrong Dimitri or are you of
> Russian descent. You know I adore you.

As I adore you and you are asking a very complex question about exposure to
food:

Follow if you can.

Greek Blood

Russian Decent

Born in HOLLYWOOD

Grandparents one set lived as White Russian one set as Greek. All spoke Russian,
Greek, French and English at home.

Lived in Mexico city and around different parts of Mexico for 4 + years -
Stepfather first generation Mexican Born of Southern Italian parents ( Family
ate Italian {Neapolitan style}) - The tradition was to burn the garlic in the
olive oil and discard the burnt garlic before starting the sauce which most of
the time used a leftover piece of roast for the meat. Also learned how to use
the cop of pasta water served with the carbonara.

Spent 8 summers in Bayville Longgisland (north shore (can't spell shawar
correctly) palled around with the Campizi <sp> brothers learned about Lemon
Ices, Pizza slices, Micky's, cherry stones, knuckles, poison ivy & a rock salt
load in a 12 gage. I guess the farmed didn't want us to "borrow his corn or
tomatoes" LOL

Mrs. Campizi made a killer 7 hour sauce and listened to Alan Freed. Papa
Campizi made a killer Dago red served to the kids with sliced peaches in a
Welch's grape jelly jar.

I was 14 before I ate my first Hostess cupcake (thought I had died and gone to
heaven). I though all cakes had to have 4 to 6 layers.

Married a little (young) lady from Pasadena Had my first Yankee pot roast at 20
or 21.

So maybe I know a little .... not Much but usually enough to get by.

Dimitri