need a recipe

[Diane Amberg]

 Flo....You would eat schnitz pie. Schnitz is (are?) dried apples.   Rinkum Ditty is a nice spread for crackers. Kartoffel Kloesse are potato croquettes. Strickle sheets are a yeast dough that makes up into a kind of biscuit, Schnitz un Gnepp (or Knepp) is a dried sweet apple and smoked ham dish.
   I am a man well up in years, with simple tastes and few.
   But I would like to eat again, a dish my boyhood knew.
   This generation knows it not,-we called it Schnitz and Knepp
    I patronize all restaurants, where grub is kept for sale.
    But my search up to the present, has been without avail.
    They say they never heard of it, and I vainly wonder why.
     For that glorious concoction was better far than pie.
     Dried apple snitz, a slab of ham and mammoth balls of dough
     were the appitizing units that filled us with a glow,
     when mother placed the smoking dish upon the dinner table,
     and we partook of its delight as long as we were able.
      My longing for that boyhood dish I simply will not shelf.
      If I cannot find it anywhere, I'LL MAKE THE THING MYSELF!
                      H. Luther Frees

[Diane Amberg]

Now Frawg, my calf's head (or shank) soup isn't near as nasty as that. The cooked meat is taken off the bone and put back into the broth.

[kdfrawg]

Much better.



I will eat most anything that is considered as food by our culture, which is a pretty broad measure. The calves foot soup was a little disturbing just for issues of cleanliness. But I love neck-bones and ox-tails, and am trying to find a beef heart to bake. I always like that. I was fed rice and rat in Laos once as a thank-you, so I could hardly refuse it. They grow them special, like we raise hogs, and consider that dish a special one. But the first thought I had when the calves foot showed up in the tureen was whether or not it had still been attached to the calf when it went into the pot.

[Diane Amberg]

 rat, rabbit, muskrat, nutria... a hungry man will learn to eat what's available. I always thought the first human to eye a raw oyster, and then eat it was pretty darn hungry.

[kdfrawg]

Well, there's that.  ;o)

I can tolerate raw oysters, although they always give me the feeling that they are going the wrong direction in my throat. I much prefer raw clams. I just love ice cold Cherrystones on the half-shell with a dash of Tabasco. Yum!

[dandymomma]

Saturday night I took my best friend out to dinner at a Japanese place that I had never been to. I have to say it was the BEST Japanese I've ever had. I had a sashimi and teriyaki bento box. I know it's hard to imagine one peice of raw fish being better than another, but the color, the cut, the temprature, the texture, were all just perfect. And the teriyaki sauce was WONDERFUL. I can't wait to go again!!!

[kdfrawg]

Right about now, dandymomma, is when I start to miss San Francisco. I certainly miss the nearly perfect sushi, but also the variety of seafood. We can get reasonable sushi in Kansas city, but any decent seafood costs an arm and a leg both in KC and Lawrence. Think back to when I was envying you your mountains and your ocean, then add seafood to the list.

[dandymomma]

Sushi is cooked, that's cheating. Anyone can make a decent California roll.

[kdfrawg]

Naw, sushi is the generic name for all of it. And very little sushi is cooked!

http://en.wikipedia.org/wiki/Sushi

I have yet to see "Sashimi" on a sign outside. Outside it says "sushi", inside it says "sashimi." It is, of course, possible to break it out as a category.

http://en.wikipedia.org/wiki/Sashimi

But I would guess most people, even those that eat a lot of it, as I have for 25 years, would put it into the same category.

I must say, though, the absolute best that I have ever had was in the Midwest, if that includes Marysville, Ohio. It seems like an odd place for it, but then you look around. Marysville is the home of the Honda plant in the U.S. The Honda executives chipped in and had their favorite sushi restaurant in Japan open a branch on Marysville.

Yum!

[Diane Amberg]

 Living in a college town does have it's advantages. Within a 10 mile radius we have food from most everywhere. When we were in San Francisco's China Town we got off Grant Ave. and wandered the side streets looking for places where the locals eat. The language barrier never stopped us and although we didn't always know what we were eating it was always excellent. I have never, ever, gotten the hang of chop sticks though. Try as I might, anything more than sticky rice gets away from me. We were in a neat little place in London (you had to climb around huge bags of rice and baskets of veggies to even get in the door) and I was determined to use chop sticks. I flipped a piece of hacked duck up in the air and it stuck to the wall! Was I ever embarassed!!!