Yeff > wrote:
>Cornflakes? The soggier the better.
>-Jeff B. (who also likes the cole slaw from KFC)
>zoomie at fastmail dot fm
Snoot sandwiches. "snoot on wheat, sauce on the side". First time I
ordered one (ethnic area of a town) the girl stared at me. I said
"what?" And she said (i swear) "ain't no white man ever ate a snoot".
Hard to find a good one, but when you do, it's heaven. Alas, no more
of these in my future, unless I plan for a hospital vacation!

On Sun, 13 Feb 2005 12:22:13 -0500, "elaine" >
wrote:

>
>"Sheldon" > wrote in message
roups.com...
>> Licorice Twizzlers, Cheez-It (Get Your Own Box)
>>
>> Wishing real licorice was still available, original licorice pipes were
>> smokin' !
>
>Love licorice. There's a candy store in Toronto that sells imported
>licorice. I buy it and hoard it.
>E.
>

Are they online by any chance? I once found a licorice store in
Curacao while on vacation. I never knew there were so many kinds of
licorice. We had a field day experimenting. I *love* licorice.

Ginny

On Sun, 13 Feb 2005 09:37:40 -0600, ravinwulf >
wrote:

>On Sun, 13 Feb 2005 04:49:51 GMT, Yeff > wrote:
>
>>Cornflakes? The soggier the better.
>
>Errrm, I really don't know that I should admit this....
>
>Eagle sweetened condensed milk. Straight out of the can, eaten with a
>spoon.
>
>Regards,
>Tracy R.

When I was a little girl, my mother would boil cans of condensed milk
for each of us kids as an Easter treat. It's caramel in a can. Each
of us marked the can with our name on it so another sibling wouldn't
dare take it. I love condensed milk too, but prefer it cooked.

Ginny

On 13 Feb 2005 09:25:10 -0800, "-L." > wrote:

>Katra wrote:
>>
>> Good one! :-)
>> Ditto here...
>>
>> I just LOVE sourdough!

>That's something I simply cannot put in my mouth. It tastes/smells
>like vomit to me.

Not intended to belittle at all, but it's amazing how differently we
humans can perceive the taste of certain foods.

I love sourdough, but then, I find the scent of asofoetida (hing) in
Indian food pleasant too.

"Sheldon" >, if that's their real name, wrote:

>Wishing real licorice was still available, original licorice pipes were
>smokin' !

Are these what you're looking for, or have they changed formulas?
http://www.oldtimecandy.com/licorice-pipes.htm

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

ravinwulf >, if that's their real name, wrote:

>Errrm, I really don't know that I should admit this....
>
>Eagle sweetened condensed milk. Straight out of the can, eaten with a
>spoon.

I've got an equally (maybe more) hideous one. Brown sugar and butter,
microwaved, with a touch of vanilla at the end. It's gritty as hell, but
tastes a little caramelly (new word).

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Damsel in dis Dress wrote:
> "Sheldon" >, if that's their real name, wrote:
>
> >Wishing real licorice was still available, original licorice pipes
were
> >smokin' !
>
> Are these what you're looking for, or have they changed formulas?
> http://www.oldtimecandy.com/licorice-pipes.htm

Nope, that's not them, not even the correct shape. Back then there
were no red ones. Licorice pipes were fairly large, like full sized
pipes, and they had red sugar beads to simulate they were lit... but
the important part was that they had a very strong licorice flavor.
Licorice candy is nothing like how it used to be, but thanks anyway.

"Damsel in dis Dress" > wrote in message
> I've got an equally (maybe more) hideous one. Brown sugar and butter,
> microwaved, with a touch of vanilla at the end. It's gritty as hell, but
> tastes a little caramelly (new word).
>
> Carol

I see no shame it that. May even try it later.

Nancy Young wrote:
> "Pan Ohco" > wrote in message
> ...
>> On Sun, 13 Feb 2005 11:19:50 -0600, "jmcquown"
>> > wrote:
>>
>>> MareCat wrote:
>>>> Beefaroni!
>>>
>>> Franco American Spaghetti-O's with mini meatballs!
>>>
>>> Jill
>>>
>> Oh now Jill that is going to far.
>>
>> Pan Ohco
>
> I'm still getting over the shock. oh, jill ...
>
> nancy

Hey, I can't eat fish and broccoli *all* the time!

Jill

"Ginny Sher" > wrote in message
...
> On Sun, 13 Feb 2005 12:22:13 -0500, "elaine" >
> wrote:
>
> >
> >"Sheldon" > wrote in message
> roups.com...
> >> Licorice Twizzlers, Cheez-It (Get Your Own Box)
> >>
> >> Wishing real licorice was still available, original licorice pipes were
> >> smokin' !
> >
> >Love licorice. There's a candy store in Toronto that sells imported
> >licorice. I buy it and hoard it.
> >E.
> >
>
> Are they online by any chance? I once found a licorice store in
> Curacao while on vacation. I never knew there were so many kinds of
> licorice. We had a field day experimenting. I *love* licorice.
>
> Ginny

No, they don't appear to be on-line. This candy store has a whole section
devoted to licorice - belgium, dutch, single, double, triple salted - cats,
babies etc. Also peppermint and fruit coated licorice candies. And you
know those little beaded (blue & pink) licorices that come in the Bassetts
licorice box - they sell these also. They sell the pipes, but I've never
tried those - because I know they wouldn't be like the original ones.
E.

"Edwin Pawlowski" >, if that's their real name, wrote:

>"Damsel in dis Dress" > wrote in message
>> I've got an equally (maybe more) hideous one. Brown sugar and butter,
>> microwaved, with a touch of vanilla at the end. It's gritty as hell, but
>> tastes a little caramelly (new word).
>
>I see no shame it that. May even try it later.

Please let me know if/how you like it. It IS very gritty, unless you nuke
it for a lot longer, in a large container. I just do it in a Pyrex
measuring cup.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

In article >, "CaptCook" >
wrote:

> Bologna and American cheese on white bread with mayo.

No yellow mustard? I like French's on my b&c sandwichies.

Priscilla
--
"And what's this crap about Sodomites? It's always Sodomites this and
Sodomites that. What about us Gomorrahians? We were there too; we
deserve some mention. Sodom always gets the credit, and Gomorrah always
does the work." - JohnN in alt.religion.christian.episcopal

On Sun, 13 Feb 2005 12:37:44 +0100, "jacqui{JB}"
> wrote:

>"Nathalie Chiva" >
>wrote in message ...
>
>> My Beef Wellington recipe. The results are
>> delicious, but I cringe whan I get asked for
>> the recipe, it's so trashy...
>
>So ... do tell.
>-j


Well, it involves beef filet (that's the non-trashy part), canned
mushrooms (it really isn't any better with fresh stewed ones, I
tried), storebought puff pastry dough (that's the one dough I can't
make), and a tube of liver paste. You brown the filet in a bit of oil
in a frying pan, let it cool, warm the oven (240°C, 480°F). You put
the contents of the liver paste tube evenly on the dough, leaving a 1
inch border all around. Then you distribute the mushrooms evenly on
the liver paste, season the beef with salt and pepper, lay it down on
the prepared dough, roll it in the dough, close the dough around it,
brush with egg yolk if you wish, and put in the oven. When the pastry
is done, the filet is also.
But it's great, and people keep asking for the recipe, oh the shame of
me!

Nathalie in Switzerland

In article >,
"Richard Green" > wrote:

> crumbed deep-fried duck, smothered in plum sauce.

That is entirely too classy to count as a "shame." ;-)

Priscilla, who's been known to bring home half a roasted duck from the
Chinese grocery and eat it with her fingers while sitting in front of
the TV
--
"And what's this crap about Sodomites? It's always Sodomites this and
Sodomites that. What about us Gomorrahians? We were there too; we
deserve some mention. Sodom always gets the credit, and Gomorrah always
does the work." - JohnN in alt.religion.christian.episcopal

Damsel in dis Dress > wrote:

>ravinwulf >, if that's their real name, wrote:
>
>>Errrm, I really don't know that I should admit this....
>>
>>Eagle sweetened condensed milk. Straight out of the can, eaten with a
>>spoon.
>
>I've got an equally (maybe more) hideous one. Brown sugar and butter,
>microwaved, with a touch of vanilla at the end. It's gritty as hell, but
>tastes a little caramelly (new word).
>
>Carol

Never thought about nuking it. I just softened the butter and mashed
it up. Eat it on bread. My other favorite is peanut butter and Karo
Syrup. Plenty of fat and sugar.

--
Susan N.

"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On 2005-02-13, Yeff > wrote:
> Cornflakes? The soggier the better.

Nope! Can't think of a single food I'm ashamed of eating. Sorry.

nb

Peanut butter (creamy) and bacon sammiches

Pops

In article >,
The Cook > wrote:

> Damsel in dis Dress > wrote:
>
> >ravinwulf >, if that's their real name, wrote:
> >
> >>Errrm, I really don't know that I should admit this....
> >>
> >>Eagle sweetened condensed milk. Straight out of the can, eaten with a
> >>spoon.
> >
> >I've got an equally (maybe more) hideous one. Brown sugar and butter,
> >microwaved, with a touch of vanilla at the end. It's gritty as hell, but
> >tastes a little caramelly (new word).
> >
> >Carol
>
> Never thought about nuking it. I just softened the butter and mashed
> it up. Eat it on bread. My other favorite is peanut butter and Karo
> Syrup. Plenty of fat and sugar.

When I was a kid I sometimes ate white bread with butter and a thick
layer of brown sugar. I'm not quite sure why my somewhat puritanical
mother permitted it, but she did!

Priscilla
--
"And what's this crap about Sodomites? It's always Sodomites this and
Sodomites that. What about us Gomorrahians? We were there too; we
deserve some mention. Sodom always gets the credit, and Gomorrah always
does the work." - JohnN in alt.religion.christian.episcopal

Wandering along the edges of rec.food.cooking, I found the following bit
of electronic flotsam written by "Bob" > in
:

> Oh. Oh. Yes, I *can* hang my head, because I just remembered this,
> even though I haven't done it for several years: I heat up a canned
> ham patty in a frying pan with butter. When it starts to get crispy
> around the edges, I put it on a toasted and buttered English muffin
> with bread & butter pickle slices. My cardiologist would have a
> coronary.

Girl Scout Mint Cookies. Polished off an entire box at one sitting more
than once.

"jmcquown" > wrote in message
...
> Nancy Young wrote:
>>>> Franco American Spaghetti-O's with mini meatballs!
>>>>
>>>> Jill
>> I'm still getting over the shock. oh, jill ...
>>
>> nancy
>
> Hey, I can't eat fish and broccoli *all* the time!

Well, you can find me in chat.

nancy

"Nathalie Chiva" > wrote in
message news
> On Sun, 13 Feb 2005 12:37:44 +0100, "jacqui{JB}"
> > wrote:
>
> >"Nathalie Chiva" >
> >wrote in message ...
> >
> >> My Beef Wellington recipe. The results are
> >> delicious, but I cringe whan I get asked for
> >> the recipe, it's so trashy...
> >
> >So ... do tell.
> >-j
>
>
> Well, it involves beef filet (that's the non-trashy part), canned
> mushrooms (it really isn't any better with fresh stewed ones, I
> tried), storebought puff pastry dough (that's the one dough I can't
> make), and a tube of liver paste. You brown the filet in a bit of oil
> in a frying pan, let it cool, warm the oven (240°C, 480°F). You put
> the contents of the liver paste tube evenly on the dough, leaving a 1
> inch border all around. Then you distribute the mushrooms evenly on
> the liver paste, season the beef with salt and pepper, lay it down on
> the prepared dough, roll it in the dough, close the dough around it,
> brush with egg yolk if you wish, and put in the oven. When the pastry
> is done, the filet is also.
> But it's great, and people keep asking for the recipe, oh the shame of
> me!
>
> Nathalie in Switzerland

I have no shame at all left as a result of this thread. Sinner that I am, I
agree with all of your recipies. I just saved this one.It stirs my soul.
Evil incarnate,and tempting! Who could ask for more?

Hubert (way down on the food chain) Liverman

> wrote in message
oups.com...
> Peanut butter (creamy) and bacon sammiches
>
> Pops
>

Peanut butter and cotto salami sandwiches.

-T

Kraft mac and cheese with chopped up hot dogs
Ro-Tel dip
Chili cheese dip (chili and Velveeta -- good on hot dogs, tortilla
chips, baked potatoes, omelets)

Tara

On Sun, 13 Feb 2005 10:37:36 -0800, Ginny Sher >
wrote:

>On Sun, 13 Feb 2005 09:37:40 -0600, ravinwulf >
>wrote:
>
>>On Sun, 13 Feb 2005 04:49:51 GMT, Yeff > wrote:
>>
>>>Cornflakes? The soggier the better.
>>
>>Errrm, I really don't know that I should admit this....
>>
>>Eagle sweetened condensed milk. Straight out of the can, eaten with a
>>spoon.
>>
>>Regards,
>>Tracy R.
>
>When I was a little girl, my mother would boil cans of condensed milk
>for each of us kids as an Easter treat. It's caramel in a can. Each
>of us marked the can with our name on it so another sibling wouldn't
>dare take it. I love condensed milk too, but prefer it cooked.
>
>Ginny

When I was a kid, I made it. Or pretended to. How I imagined that
pushing strips of paper into the flywheel of my grandmother's
foot-treadle sewing machine made condensed milk is a complete mystery,
but it made sense to my at the time.


modom

Only superficial people don't judge by appearances.
-- Oscar Wilde

Jeff asks for a reveal on secret food shames....
Although said to be rather good at making all sorts of Hispanic dishes,
including tamales and flour tortillas, I will confess to shamelessly
drizzling Heinz Ketchup onto tacos. Whether made at home, purchased
wherever, or served at another's home, they're just not best for me
without being Ketch'ed.

Picky ~JA~

PRINGLES potato chips.

Every few months,
I buy a can while grocery shopping.
They never make it home.......


<rj>

skoonj wrote:
>
> Peanut butter and cotto salami sandwiches.


Cotto salami is grossly disgusting all on it's own... with peanut
butter it's, um, well now I know what Skoonj is... peanut butter and
shit = Skoonj.

skoonj wrote:
> > wrote in message
> oups.com...
>> Peanut butter (creamy) and bacon sammiches
>>
>> Pops
>>
>
> Peanut butter and cotto salami sandwiches.
>
> -

I've done peanut butter and salami, but I was also very young and very high
at the time. LOL

kili

The Cook >, if that's their real name, wrote:

>Damsel in dis Dress > wrote:
>
>>ravinwulf >, if that's their real name, wrote:
>>
>>>Errrm, I really don't know that I should admit this....
>>>
>>>Eagle sweetened condensed milk. Straight out of the can, eaten with a
>>>spoon.
>>
>>I've got an equally (maybe more) hideous one. Brown sugar and butter,
>>microwaved, with a touch of vanilla at the end. It's gritty as hell, but
>>tastes a little caramelly (new word).
>>
>>Carol
>
>Never thought about nuking it. I just softened the butter and mashed
>it up. Eat it on bread. My other favorite is peanut butter and Karo
>Syrup. Plenty of fat and sugar.

It's good to know I'm not the only hard-core sugar addict. I like peanut
butter with honey.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Classy? Maybe. Shameful. - definitely.
Thing is...I don't know of any other food item that delivers as much fat
and sugar per pound! The crumbs really soak up the oil, that combined with
the fat from the duck and the sludgy plum sauce deliver a meal that sits in
the stomach for a long, long time. But it's irresistible!

...Richard.
"Priscilla Ballou" > wrote in message
...
> In article >,
> "Richard Green" > wrote:
>
>> crumbed deep-fried duck, smothered in plum sauce.
>
> That is entirely too classy to count as a "shame." ;-)
>
> Priscilla, who's been known to bring home half a roasted duck from the
> Chinese grocery and eat it with her fingers while sitting in front of
> the TV
> --
> "And what's this crap about Sodomites? It's always Sodomites this and
> Sodomites that. What about us Gomorrahians? We were there too; we
> deserve some mention. Sodom always gets the credit, and Gomorrah always
> does the work." - JohnN in alt.religion.christian.episcopal

On Sun, 13 Feb 2005 04:49:51 GMT, Yeff > wrote:

>Cornflakes? The soggier the better.

Velveeta cheese on Nabisco Premium Unsalted Tops Saltine Crackers.

Oh the shame!

;-)


Rusty
Sacramento, CA

On Sun, 13 Feb 2005 17:31:07 -0600, Damsel in dis Dress
> wrote:

>The Cook >, if that's their real name, wrote:
>
>>Damsel in dis Dress > wrote:
>>
>>>ravinwulf >, if that's their real name, wrote:
>>>
>>>>Errrm, I really don't know that I should admit this....
>>>>
>>>>Eagle sweetened condensed milk. Straight out of the can, eaten with a
>>>>spoon.
>>>
>>>I've got an equally (maybe more) hideous one. Brown sugar and butter,
>>>microwaved, with a touch of vanilla at the end. It's gritty as hell, but
>>>tastes a little caramelly (new word).
>>>
>>>Carol
>>
>>Never thought about nuking it. I just softened the butter and mashed
>>it up. Eat it on bread. My other favorite is peanut butter and Karo
>>Syrup. Plenty of fat and sugar.
>
>It's good to know I'm not the only hard-core sugar addict. I like peanut
>butter with honey.
>
>Carol

Peanut butter 'n honey is fantastic. I had many a sandwich made with
that... and sometimes a sliced banana on top.

Ginny

Kilikini wrote:

> skoonj wrote:
>
> wrote in message
groups.com...
>>
>>>Peanut butter (creamy) and bacon sammiches
>>>
>>>Pops
>>>
>>
>>Peanut butter and cotto salami sandwiches.
>>
>>-
>
>
> I've done peanut butter and salami, but I was also very young and very high
> at the time. LOL
>
> kili
>
>

Ohhh lordy... I don't even wanna try and remember what I ate in those
days!

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

Ang and Bruce wrote:
> says...
>
>>Starburst candies with Leave It To Beaver reruns, generally my
>>combination of choice when suffering hayfever attacks.
>
>
> Doesn't the videotape get stuck in your teeth?


(The true secret shame is where the Starburst candies get stuck.)

--Lia

Lyn: You could never be a San Franciscan if the smell and taste of
sourdough makes you vomit....too bad
Best wishes,
Ellie
How about corn rye?

On Sun, 13 Feb 2005 06:18:15 GMT, chillled
> wrote:

>Yeff wrote:
>
>> Cornflakes? The soggier the better.
>>
>I prefer canned mushrooms to fresh ones.

Sorry to interject like this. I read something about mushrooms the
paper today that slightly unnerved me. Something about eating insects
and how 80% of the world is Cool With That.

Here's a quote from a website purporting to reveal the U.S. Food and
Drug Administration's allowances for, shall we say "extras"?, in food
(http://www.geocities.com/KindlyRat/FilthyFood.html):

"Mushrooms (Canned)
Up to 20 maggots per 100 grams of drained mushrooms; up to 5 maggots 2
millimeters or longer or 75 mites."

Didn't mean to put you off your canned mushrooms either. It was just
a co-incidence I read this the same day I read that.

My secret food shame is that I really like SPAM.
--
posterMPD05

On Mon, 14 Feb 2005 01:54:46 +0000 (UTC), Mike Dickinson
> wrote:

>My secret food shame is that I really like SPAM.

Now I read this again, it's obvious I didn't make this nearly clear
enough.

I REALLY like SPAM. I can easily eat a 200g can in a very short
sitting. I cut up the SPAM into strips and slices, spread or dip each
with mustard, creamy horseradish sauce, sandwich pickle, sour
cream-based dips... anything I can get my hands on, really! Once
dipped or spread, I will scoff them with immense delight.

For those of you who don't know what SPAM is, aside from being the
Scourge Of The Internet it is in fact 'spiced pork and ham', or
'luncheon meat'. It looks like something else.
--
posterMPD05

Mike Dickinson >, if that's their real
name, wrote:

>I REALLY like SPAM. I can easily eat a 200g can in a very short
>sitting. I cut up the SPAM into strips and slices, spread or dip each
>with mustard, creamy horseradish sauce, sandwich pickle, sour
>cream-based dips... anything I can get my hands on, really! Once
>dipped or spread, I will scoff them with immense delight.

You're a sick, sick man, Mike. <G>

About once every 5 years or so, I buy a can of Spam, slice it as thinly as
possible, fry the slices in butter until browned, make into sandwiches on
soft bread, and eat. Once reminded of why I don't like Spam, I wait
another few years and do it all over again.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

peanut butter and thinly sliced onion sandwich ...not signing my name
lol

Yeff wrote:
>
> Cornflakes? The soggier the better.
>
> --
>
> -Jeff B. (who also likes the cole slaw from KFC)
> zoomie at fastmail dot fm

"Ginny Sher" > wrote in message
...
> On Sun, 13 Feb 2005 17:31:07 -0600, Damsel in dis Dress
> > wrote:
>
>>The Cook >, if that's their real name, wrote:
>>
>>>Damsel in dis Dress > wrote:
>>>Never thought about nuking it. I just softened the butter and mashed
>>>it up. Eat it on bread. My other favorite is peanut butter and Karo
>>>Syrup. Plenty of fat and sugar.
>>
>>It's good to know I'm not the only hard-core sugar addict. I like peanut
>>butter with honey.
>>
>>Carol
>
> Peanut butter 'n honey is fantastic. I had many a sandwich made with
> that... and sometimes a sliced banana on top.

I love peanut butter and honey -- and also peanut butter and molasses on
fresh white homemade bread.

Gabby