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Ratcheese... dunno... makes me kinda cringe. (but, again...will probably love it).

Hobbes.... Bunny Bread, salt and pepper with alot of sliced onion for me, baby! Hold the mayo and swiss. ("stuff" my meatloaves with Italian Sausage, cheese and hard-boiled eggs, though!)

NoNoNanette wrote:Ratcheese... dunno... makes me kinda cringe. (but, again...will probably love it).

Hobbes.... Bunny Bread, salt and pepper with alot of sliced onion for me, baby! Hold the mayo and swiss. ("stuff" my meatloaves with Italian Sausage, cheese and hard-boiled eggs, though!)

I know! I remember the first one I ever had. I was sitting in a bar way down in Mexico, and the bartender was mixing grapefruit juice (no pulp btw) and beer and I couldn't believe it. After he told me how good it was, I tried one and that was that. They are delicious.

They serve them to go in Mexico; like Daiquiris here.

Another form of Michelada is with beer and tomato juice. My dad was drinking them in San Diego in WWII, and introduced me to them as a youth. Sometimes add an oyster! Ole~!

And on topic...yeah...oysters make me go YUM!

(Note to self...pray for our oysters...)

ratcheese wrote: I wonder where you buy those locally?

I'd try Caire, or call Liuzza's and ask where they get 'em.

Caire Restaurant & Hotel Supply
http://www.cairesupply.com
433 North Bernadotte Street
New Orleans, LA 70119-4311
(504) 482-0294

Thx for the michelada recipe -- never woulda thought to use grapefruit. I thought it was lime only.

Back on topic: YUM for the day = 2 minute boiled yard egg sprinkled with Tony's.

Nanette, hardboiled eggs in a meatloaf? Have not heard of that before, but sounds interesting, I love eggs.

Hard boiled eggs are used in stuffings in various italian dishes.

White chocolate-covered pretzels, or, even more decadent, white chocolate-covered Oreos. Or pretzels dipped in peanut butter.

Hobbes wrote:Nanette, hardboiled eggs in a meatloaf? Have not heard of that before, but sounds interesting, I love eggs.

It's tasty and makes a nice presentation when sliced. Think of bracciole....

Asparagus spears are fun in there, too!!

Hobbes wrote:I'll take Nanette's cold meatloaf, add a slice of swiss cheese with a slab of Blue Plate Mayonnaise on white bread. That's a yum for me. I only use white bread with cold meatloaf and liver cheese sandwiches, yum.

And we could also add a few nice slices of creole tomato.

Personally, for me, a creole tomato sandwich.

Nanette, fwiw, we always called them fishbowls too.
Isn't schooner a yankee term?

Isabella Maja wrote:Nanette, fwiw, we always called them fishbowls too. Isn't schooner a yankee term?

Ooooohhh, that stings. They call 'em schooners at Liuzza's by the Track.

I've eaten at least one Creole tomato every day for the last week. I'm in heaven. I can't believe I ever paid $6/pound (in other states) for tomatoes that never touched the texture or flavor of a Creole.