That almost makes Charlie's vomit that we just finished cleaning up look good.
that just put me off my vegemite toast, Min 
actually I'm sure something else will spring to mind when brain function has reached a sensible level for a saturday morning, but I immediately thought of cold okra salad.
it lulled me into a false sense of security because everything else on the authentically exotic Morrocan buffet was bloody delicious. it looked good too.
I like okra.
hot okra = good.
cold okra = undescribably slimy and quite remarkably foul.
Dorian ate chilli pond snails purchased from the street market in Hue, in Vietnam. They came in a damp and rusty tin. Of course, he was really, really sick in consequence.
I made a spag bol and then, in a fit of misplaced genius, added a tin of sardines.
Another time I added my usual generous measure of dried italian herbas and then realised it was dried mint.
mmm! spag bol surf'n'turf!
Aveline used to add cabanosi to her spag bol. I was horrified and wouldn't touch it. then one night I just had to try some... it was bloody yummy, actually.
The Man From Portland(tm) recently harvested all the snails in his garden in a fit of "stop eating my seedlings you bastards". he purged them, boiled them and fried the little blighters in chilli and garlic. they ended up sort of like a really chewy version of salt and chilli squid. quite edible but a little too salty from the boiling part of the process.
At the ante-natal classes we went to the parents to be took turns to provide snacky things. The finest effort was a block of philadelphia cheese plunked on a plate then half a bottle of sweet chili sauce poured on top. And a sprig of coriander.
zoe: I've experienced that creation too. it *looks* like chunder but it does taste better*.
it's a cheaty sort of thing though, like making dip out of that god-forsaken corn relish. (although anyone who knocks dip made out of sour cream and french onion soup mix will incur my wrath).
*well, anything tastes better than chunder. except if you're a dog.
I think you can actually buy tubbed cream cheese with a pool of sweet chilli sauce in the bottom, like an upside-down cake. Australian food, bewdy mate.
harry, I'm glad you mentioned the spag bol with sardines... (gentle reader.. never fear I didn't get it served up to me, but my friends did..) that really was an inspired combination.
I personally haven't done too badly in the food department. So far. But one enduring memory from childhood is mystery Wednesdays. My mum worked every Wed night, and so my absentminded mathematician of a father was in charge of food those dinners. It was never inedible, but he was very creative, and not one to follow a recipe. ahh bless his socks.
Hmmn. A friend's mother used to cook mince, then add a can or two or Heinz spaghetti, and serve it to her kids, with extra tomato sauce (Heinz again) as a topping. Said children thought for many years that this was the genuine spaghetti bolognaise recipe and were all a bit astounded when they were introduced to real pasta.
Omburgers.
The scourge of my family.
My father raised us by himself and took to cooking as only a chemical engineer would.
He went to make hamburger patties but needed the mince to stick together somehow so, knowing the chemical properties of eggwhite, added those.
Strange. Grey. Rubbery. happily unrepeated.
His staple was the so called Super-soups that were continually added to during winter to last for weeks on end as an evolving organic cement and occasionally had to be buried in the garden. One soup perservered for so long that it had the Last Post played over it by my brother.
Harry!!!! you think nobody notices all the tailoring of your url that you do.
BANG! indeed. bleurgh I say.
Madam Brownie,
I am riding Fyodor's coat-tails in the url department.
I think he hopes it will a craze that sweeps the internet. I am happy to help such genius vision.
"Aveline used to add cabanosi to her spag bol. I was horrified and wouldn't touch it. then one night I just had to try some... it was bloody yummy, actually."
Oh, CABANOSI.
I read 'Aveline' and my brain reordered the next noun to 'canabis'.
An obvious mistake to make.
Made sense too.
Provided the sauce had lots of mushrooms in it. Swiss browns.
no, the cannabis thing in food is more Topsy than Aveline... although quite undertandable!
heard from the divine Ms A this arvo, she says to say hi to y'all.
Tell her to come and visit.
we'd better start a transport fund, then, she's broke as a broke thing, pretty much. but lots happier than a month or two ago which is still a better state, eh?
Sorted.
Haven't seen her in ages.
What's the bus fare?
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