Terry wrote:
> On Sun, 3 Dec 2006 02:23:57 -0500, "cybercat" >
> wrote:
>
> >What an unlikely addiction!
> >
> >It began when I bought a small container for a condiment for the baked
> >potatoes we had with small filets.
> >
> >Then I made black bean nachos one day for lunch and remembered the leftover
> >bit. Much added zing!
> >
> >Next thing I know, I am planning meals around it. Refrito burritos, lentil
> >soup that just begs for a dollop.
> >
> >Speaking of which--I am no fan of low-fat anything, but after trying sour
> >cream from all the major US national dairies, the tangiest, most delicious
> >sour cream to me is made by Daisy, a southern company. The really odd thing
> >is, I like their "light" sour cream better than their whole fat kind.
> >
> >Breakstone's sour cream, surprisingly, lacks sufficient tang or sour.
> >
> >I hope this current craving passes before I have to learn to make borscht or
> >beef stroganoff!
>
> Try sour cream and salsa.
>
> Put them on an omelet

Sour cream and BBQ sauce with oven-baked sweet potato "fried".