500 Favorite Foods

[Ed Hocken]

Well, seeing how she just e-mailed over a list of Balmer-esse. We'll see.

[Chris Miller]

Whut kine-a ballmer-ese hon?

[BillyG]

Just fry some catfish.

[V]

Just fry some catfish.

Werd...

[Chris Miller]

"Lake Trout" isn't even that strong, it's pretty much just Whiting.

[Ed Hocken]

The article said it was whiting.

And yes Balmerese. It's hick sounding and yet not.

Thanks Mid-Atlantic

[Matt]

Just fry some walleye

fixed that for ya.

[IggytheBorg]

125. Kasseri A salty sheep's milk cheese from Greece. Kind of reminds me of pecorino Romano ( a salty sheep's milk cheese from Italy), but it has a more briny, almost olive-esque flavor to it, whereas pecorino romano is more like salt than brine. Also smoother & less grainy intexture. I'm not really big on cheese w/ crackers most of the time, generally preferring bread. But kasseri is one of the best cheeses to eat over salty crackers (the ones flavored w/ olive oil are sublime for this purpose) as opposed to bread. But make no mistake, this stuff is awesome on bread as well (an olive ciabatta - naturally - being particularly good).

[Ingrid]

But I think I may just roast a goose this year.

Up until a couple of years ago, this was what we had for Christmas dinner. Then all my whiny, cry-baby cousins(we do a big family affair) decided that the goose had to go. Now I'm sad. God how I miss the Christmas goose

[Ingrid]

126: Peanut M&Ms
Now, I can see how, if you're allergic to peanuts, they wouldn't rank for you. But good lord these little things are addicting. Mmmmmmm...

[Chris Miller]

127 and 128. Grilled Cheese Sandwich and Tomato Soup
Since I skipped yesterday, I figured I would use this opportunity to post a classic two-fer. Nothing says comfort food on a brisk day like this lunch.

[Ingrid]

Yes. I generally stick with the basics on that one, but I do like to add basil from the garden to the soup.

[Abraham Smashington]

All about pepper jack cheese on mine. YUM.

[IggytheBorg]

I thought I invented that combo in college. But yes, that is good, good stuff. Dunking a grilled cheese in tomato soup has to be one of the best things in life. I don't make grilled cheese very well, however. I always seem to burn them a little. Standard ones, that is. I don't particularly like Tyler Florence, but I heard him say something once: he & his culinary school buddies discovered that you can take the simple concept of grilled cheese and tweak it just a bit (using exotic cheses, different breads, or adding a lunch meat) and fool your friends into thinking it's some gourmet shit. Tried this a few times (although I can't recall the combos) and he's fucking absolutely right.

[Lisa]

I don't like too exotic of a cheese on mine. Even though I could stuff most cheeses into my yapper until I pass out, I'm mostly a traditionalist when it comes to my grilled cheese. Although, stuff like Jarlsberg on a grilled cheese sounds good, even though I haven't tried it.