Bipartisan unity was at last achieved in these United States on Wednesday after the Grey Lady, the paper of record, suggested something so horrifying that every God-fearing, patriotic American recoiled in disgust, fear and also more disgust.
Dressing up a tube steak, New York style:1. Coarse mustard (on the frank, knucklehead, not on the bun)2. Sauerkraut3. Nuttin' else. Whaddaya, some kinda freak?
Protein content. Why would a tomato and vinegar based condiment have protein content? It's the variety of worms and other grimnitude that are smashed along with the nearly rotten tomatoes.
... as a topping for plain yogurt, a drizzle on ice cream, a light spread on a toasted english muffin... there are uses for it, but none that I've personally decided to try. Like marzipan - I like almonds well enough, just not in that form. Same with hazelnuts. To each his own, I guess.
Order often and tip well. The lunch food cart that used to pull up in the parking lot of my work in Alameda, CA consisted of Chinese/Vietnamese counterladies and a Mexican cook. He did an amazeballs pozole, and damned good everything else. Make no mistake, the influx of Mexican and South American immigrants has done nothing but good for the U.S. menu.
Visualize ...
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Ketchup on a hot dog. Just so many kinds of wrong.
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Dressing up a tube steak, New York style:1. Coarse mustard (on the frank, knucklehead, not on the bun)2. Sauerkraut3. Nuttin' else. Whaddaya, some kinda freak?
Protein content. Why would a tomato and vinegar based condiment have protein content? It's the variety of worms and other grimnitude that are smashed along with the nearly rotten tomatoes.
Vile Abomination - that is why I hate on ketchup.
Elizabeth,
Oh you IS ze debble!
... as a topping for plain yogurt, a drizzle on ice cream, a light spread on a toasted english muffin... there are uses for it, but none that I've personally decided to try. Like marzipan - I like almonds well enough, just not in that form. Same with hazelnuts. To each his own, I guess.
Filbertines are quite delicious. And a great use of hazelnuts.
Or a pitcher of margaritas.
A bit of chopped fresh cilantro, and you've got my recipe.
Order often and tip well. The lunch food cart that used to pull up in the parking lot of my work in Alameda, CA consisted of Chinese/Vietnamese counterladies and a Mexican cook. He did an amazeballs pozole, and damned good everything else. Make no mistake, the influx of Mexican and South American immigrants has done nothing but good for the U.S. menu.
That is utterly awesome.
Hop 'N Gator LIBEL!!!!!!!!!!
That recipe managed to infect New England in the 1950s. It must have been published in Good Housekeeping magazine.
A sad irony, given that there are Mexicans in 90% of all restaurant kitchens.
Mmm, ice-cream...with some banana...