As Zappa himself wrote, however:
From Snopes:
For the record, folks: I never took a shit on stage, and the closest I ever came to eating shit anywhere was at a Holiday Inn buffet in Fayetteville, North Carolina, in 1973.
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I miss pudding pops
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I remember Dutch Loaf as well and always really liked it. But so many years have passed. I also remember a lunchmeat called Old Fashioned Loaf that was good, too. This would have been in the 60’s and 70’s in Ohio…
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I copied this and will make it soon! The commercial stuff around here is just lousy. Thanks.
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My family made ham salad in an old-fashioned grinder that screwed onto the lip of the countertop - in addition to ham, we always added ground sweet gherkins and ground raw carrots. When I was a kid, it would have been mixed with Miracle Whip but now when I can find ham I can eat (not overtly smokey) I use an electric grinder, add sweet gherkins, raw carrot and bind with Hellman’s. It has more body and texture than making it in a food processor.
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Yum!!
I think the only people with worse luck, spokeperson-wise, would be Subway…
Heyyyooooo…
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Thank you for providing this. I was going to, but I’m glad I’m not the only who knew this off the top of my head.
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Spent time in Fell’s Point when Edith Massey(The Egg Lady) still had her “Antiques” Shop before the great gentrification.
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I can buy ham salad by the pound at farmer’s market here in York, PA.
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The Bavarian-style meat salad was part of the breakfast buffet at my hotel in Munich.
Yet another myth, busted!
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not that I can discern, tho I am sure the flavor is even better when its fresh.
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Root beer pops! Loved 'em.
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Just stumbled on this in Food and Wine and thought of your query.
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I don’t bake rye bread and my goulash relies on bay and cloves. When Jasper White did the Legal Seafood menu, there was a side I craved: sliced cabbage braised in stock, with onion, caraway, and butter.
And I make a soup by browning diced kielbasa, sauteeing onion in its fat, then adding chicken stock, cabbage, carrots, and caraway. The starch component can be rice, farro, freekeh, white beans, or barley.
Both dishes are just WAY better with caraway.
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you are more creative than me! I have used it primarily in simple sauteed cabbage side dishes, chouocroute garni and some hungarian recipes. I think Ottolenghi had a carrot recipe with caraway but I was not convinced. When I could not find my caraway seed the last time I cooked the cabbage I used dill seed instead and it was a great substitute.
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I can’t eat one of those seeds. Always winced at the flavor; but, I grew up in a family that loved the stuff. Never could handle caraway.
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