If you want to pretend to be oblivious to the ingredients, you can just sit down at a table at Ale Mary's and order as much as you want. yummy yummy in my tummy. And Ale Mary's is relatively close to 2 Hopkins hospitals.

I feel a growing sense of obesity just reading this recipe. Time to let out another notch in the belt....

In the healthy version you use peaches in natural juices.

Paula Deen's recipes are not for the weak of heart.

The recipe as posted above differs in several respects from the Food Network version, most notably in substituting 18 ounces of canned peaches with syrup for the 9 ounces of fruit cocktail with syrup and 9 ounces of raisins called for in the FN version. (The raisins are quite visible in the above photo.) The above recipe also omits 1 of the 3 eggs in the FN version.

Somehow, I don't think I'm going to try either version of the recipe.

That...is overkill. Serious overkill. How can you taste anything but sugar?

Peaches in natural juices? No way, that would be way better with peaches and herb.

gack!!!!

I'm surprised no one has filed a wrongful death lawsuit against her yet.

I threw up in my mouth a little bit, just now. ech.

Dahlink, I believe you have to be alive in order to have legal standing.

it's still not as bad as her Lady's Brunch burger: one hamburger patty stuffed between two donuts for buns and topped with bacon and one sunny side up egg. i think i just felt a little pain in my left arm while typing this comment...

i would substitute sugar raised donuts for the glazed donuts (or you could try plain cake donuts. And I would use canned peach in natural fruit juice, strained, with the juices being left out.

Lissa and Dahlink -- wrongful death suits can be brought by a surviving spouse, children, or other close relatives. The trick is to be willing to admit in public that you let your loved one partake of the dish that led to his/her demise -- or, worse yet, that you actually baked the lethal weapon.

Step away from the bread pudding!

I had to stop reading...my teeth started to rot out of my mouth.

And when I think of how wonderful bread pudding can be and then look at that monstrosity, I feel sick.

But the rum sauce might be good...☺

Has anyone else noticed that PD seems to have a lot of recipes that use a brand name product. Think Velvette fudge. Can you spell who_e?

Peaches in natural juices? No way, that would be way better with peaches and herb.

Yes, there's no way thing thing would make anyone want to shake his/her groove thing.

Thing thing? What the hell does that mean? Um, I meant "this thing."

Although thing thing has kind of a nice ring to it.

RtSO - I would spell it - Teixeira

sean, I eat that monstrosity, I'll be shaking my thang just trying to stand up. I'd look like jello in a balloon.

Eeeee-yewwwww! I love bread pudding made with Panettone or Challah. This thing makes my teeth hurt--and they're dentures! YICK!

Oh, my goodness!!

The mother-in-law who made the Velveeta fudge made this horror for Christmas Eve dinner. I managed not to try it.

One of the in-laws' family favorites is an Hors D'Oeuvre that consists of a cube of cheese, a slice of Vienna sausage, and an olive on a toothpick stuck into a grapefruit. The grapefruit is covered with these and looks like a special effect from the old Doctor Who.

Sister Rosebud--is that your current m-in-law or the previous one?

We used to joke about serving hor d'oeuvres that consisted of a can of squirt cheese and crackers. They might be more tempting than the Dr Who monstrosity, Rosebud!

Rosebud, your family dinners sound like quite the experience. Did you take jello salad?

Lissa, you have gone too far now, disparaging jello salad! My mother always makes jello salad for our holiday get-togethers. She uses only unflavored gelatin with juice and a variety of diced fruits and vegetables. The kids like it and it's one way to get some produce into them.

Laura Lee, just don't tell the kiddies how gelatin is made.

Laura Lee, I love a good jello salad. However, I've seen some really bad ones over the years, and it sounds like Dahlink's mother in law would be the type to make jello salad with mini-marshmallows, fruit cocktail and Oreo crumbs.

Your mother's sounds more like a fruit aspic to me.

Dahlink - cow's feet, right? My Grandmother used to cook a whole friggin cow's foot in all kinds of junk and then chill it to get the gelatin effect of the liquid. I couldn't get near it but my dad was (and is) quite the afficianado. It's called p'tcha.

Dahlink, it's just protein right? That's what Mom always told us:)

Remember, every cloud has a silver lining. The butter rum sauce recipe above served me well Christmas Day when I made a half batch to spoon over warm Plum Streusel cake. Added just the right touch of decadence.

Lissa, that was sister Rosebud's m-in-law, not mine.

Laura Lee, yes, it is "just protein," but Joyce W. is on the right track, I believe. I was surprised years ago to learn more from a vegetarian, who was explaining why he would not eat a gelatin salad. Here's a snippet from Wikipedia: Gelatin is a protein produced by partial hydrolysis of collagen extracted from the bones, connective tissues, organs, and some intestines of animals such as the domesticated cattle, and horses. The natural molecular bonds between individual collagen strands are broken down into a form that rearranges more easily. Gelatin melts when heated and solidifies when cooled again. Think the kiddies would be grossed out if they knew?

Agar agar is a seaweed that vegetarian gelatin is made from.

Agar agar is a standard medium for culturing bacteria. Just because it wiggles doesn't make it protein like gelatin. Agar is a polymer made up of subunits of the sugar galactose. Galactose is probably my favorite carbohydrate name for obvious reasons. So I guess vegetarian gelatin would be like virgin prostitute.

Dahlink, thanks for that info about gelatin production. While I can understand a vegetarian not wanting to partake of such an animal derived substance, I myself don't find it particularly gross. Of course, I'm the kind of person who enjoys sucking the collagen (and marrow, mmm) off of bones. Agar on the other hand is something I associate exclusively with microbiology lab and would have a hard time knowingly consuming it.

As for the kids, I'll probably leave them in blissful ignorance regarding jello origins. They also would be skeptical if I told them that pudding is really a steamed concoction of grain, suet, blood, and eggs.

Hey whatever happened to my rage-aholic rants? I tried to summon one just now and all I got was mental lint.

Bad science and fake medicine has created a society of broiled skinless subtopian (come on rage, crank it up), subtopian foodbots with bad joints. Where do you think your glucosamine/chondroitan supplements come from? Magic ligament plants? If people ate old school and made soup from bones and ate all the animal, we would be much healthier. Why would you want to eat chicken breast? They can't even fly.

America - Slouching Toward Impotence

Eh, that's the best I could muster.

Per his request I have promoted Hal Laurent to Curmudgeon at Large in the Facebook Owl Meat Gravy Navy. Ahoy and harumph.

This week the Owl Meat Apocrypha is completely beef-free. (I know, it's completely unexpected.) Today we examine the choice of anchovy-free Casear salad dressing and why the person ordering it is a very bad choice for a date. Plus an inappropriate poetic reference to styrofoam that should be polystyrene.

Hah! Real Caesar dressing has raw egg in it, too. I'm not sure if I'm more horrified at the thought that a restaurant would use pest-filled commercial eggs in Caesar dressing or at the thought of a Caesar salad without raw egg. And anchovy.

Whoops, obviously time to put my name back in Firefox...

A question for the assembled masses: for those who have had bad cases of the Anonymous bug: are you using Firefox? I am and have been bit a number of times in the last few weeks.

RtSO, I've noticed that pre-filled info in FF goes away. This is probably a feature of some kind, I just don't care enough to look at the source.

Opera kicks Firefix's butt.

I use Safari on my Mac, and it has happened to me as well (not often, but on occasion ...)

I really wouldn't mind if pre-filled information were to disappear from this office computer. There is very stringent 'security' in place. I suspect that from time-to-time, pre-filled info is remotely pulled up and inspected. Truly. Just because I'm paranoid doesn't mean they're not out to get me.

A co-worker here is on vacation, he is taking his family to Savannah GA to dine at Paula Deen's. They are big fans. They aren't big themselves, but they are getting there.

My info disappears every now and again too, and I use IE. A page refresh usually brings the info back.

I have Opera installed at home, just started messing around with it.

Oh PCB, welcome to Opera world. I just reinstalled Foxfire and am still shocked by how lame it is compared to Opera.

One of the best things about Opera is the ability to use mouse motions to do stuff. If you hold the right button down and:
Sweep left - it goes back a page
Sweep right - goes forward a page
Sweep down - opens a new page
Sweep down then up - opens a new copy of the current page

There are lots more but those are the ones I remember. When I have to use IE or Foxfire for something I feel like a Gastronaut who left his jet pack at home.

Opera is also super-configurable. I strip out everything possible to get a nice clean screen with a minimum of toolbars and junk. I have three areas at the top:
1) The text files FILE EDIT VIEW ... FEEDS >>>>
2) Favicons with tiny icons
3) all the other stuff

I put all my open tabs at the bottom. It's so clean you can eat off it.

It also has a great feeds function (an aggregator I guess). If you sign up for the RSS feed on D@L, Opera automatically collects all the new posts. I can easily scan about 1500 posts for the last two year just by looking through the one line feed list (which shows the first part of the post on the bottom of the screen) or typing in a keyword which causes it to subset the titles. For example if I type "owl meat" it will subset the list to every post where my name shows up in the title or post text. Try and do that with the Sun's pathetic search function.

When a new comment for the OM Apocrypha or a new post for D@L shows up Opera gives me a gentle notice at the bottom right.

You can copy text to a notes area and retrieve easily, such as the code for links. It has spell checking, which I rarely use unless I'm being particularly assy to someone.

It's also ridiculously faster than IE or Foxfire.

Trivia: Of the 1459 posts in my reader since May 21, 2007 there this many mentions of the following:
Old Bay = 2
crab cake = 2
crabcake = 19
[now I'm just getting mean...]
french fries = 5
squirrel = 3
pizza = 29
nachos = 0 (and you call yourself a food critic!)
asparagus = 6
toast = 10
burger = 28 (but two of those were of the Anne Burger type. BTW where you been AB?)
bacon = 15
crab = 72!

Calling John McIntyre ... what's up with crabcake vs. crab cake? Is there a standard construction? I tend to get very German if I'm not careful and start clumping nouns together. One of the compound word versions was even in a title: The Dreaded Crabcake Question (5-21-07). I know it's a little unfair to pick on Dear Leader while she is causing international toast incidents in the Cono Sur, but still...

Owl,
Thanks for the hints and tricks of Opera!
I like it, but am just getting used to its interface. As a former IT guy, I'm used to the finer points of software, but this Opera thing is pretty cool!

As a lapsed MCP (Microsoft Certified Professional), I'm a little leery of venturing away from the friendly confines of IE, but Firefox didn't have the "wow" factor that Opera has. Firefox is cool, but yes, Opera is way better.

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