Spinach, then carrots and now lettuce?
Please join me for lil’ chocolate donuts.
Slim Jims, chili, biscuits and gravy. I’m set. Get that colorful stuff off my plate!
Boo.
I’ve got some fresh green beans boiling on the stove right now. Once cooked, they shall be generously slathered with butter and served alongside fresh mashed potatoes and turkey with stuffing.
Vegetables are good. Except brussel sprouts. And squash. And turnip, parsnips, and cooked carrots. These may happily cease to exist.
Sorry, I ought to qualify that: Yellow and orange squash. Zucchini is awesome.
I used to loathe squash of all sorts, until a friend of mine (who moonlights as a chef sometimes) showed me that I just didn’t like the way it’s prepared. Ray’s summer squash is sublime. I wish I knew the recipe.
I didn’t hear about the carrots. Is it e-coli again?
Yup, maybe it was carrot juice, I can’t recall.
And much closer to my heart, ground beef.
I’m thinking the FDA has gone FEMA.
I hope you put some dill on those green beans. That combination is wonderful. I like to steam green beans with dill, then butter them. And I LIKE brussels sprouts.
Are people in California walking around crapping on crops or something?
No dill. I’m actually not a big fan of dill except the pickles and the chips. I find it too strong a flavour for most dishes. These beans were simply boiled and buttered generously, and they were delicious.
There is a greek place I order from occasionally though that seems to do their beans in butter, tomatoes, and I think a bit of garlic, and they’re very nice indeed, if a bit too rich-tasting to eat more than once or twice a month.
Brussel sprouts though, I can’t eat them prepared any which way. They have a strong flavour that just doesn’t agree with me at all.
Oh you and your dill and your tomatos and your brussel sprouts, :rolleyes:
Get thee to a Beanery!
You missed the fun here last year when there was a food health scare about the kimchi imported from China. Many people decided that they didn’t want to take a chance with that and said, “That’s it. I’m making my own kimchi this year. None of that tainted stuff from China!” I’ll give you only one guess for where the vegetables they used were imported from.
I’ve heard it’s botulism–and it’s carrot juice, not carrots. Some woman was paralyzed.
I didn’t think anybody got botulism anymore. My mom used to scare me with the possibility when I was a kid (to make sure I always checked cans for puffiness before I opened them) but I didn’t think it was something that happened nowadays.
Guess I’m wrong.
I knew it.
It’s like my refusal to eat fish - and now, all of you seafood pushers are getting mercury poisoning. Hah!
The frito-lay centered diet is going to take off someday soon
I remember in school when they would show us slides of cans infected with botulism in health class so we’d know what to watch out for. I could never understand who in their right mind would buy the one can of peas that was all weird and bulgy looking anyway. Like they see that can on the shelf and go “Hmmm, those must be bursting with flavor!”. :dubious: