I keep meaning to try out an Italian Beef, but still haven't gotten around to it.

Cabbage yay, brussels sprouts boo. Eh on asparagus. Does that cover everything? Oh, wait. Love raw beef, no interest in raw or cooked veal.

Employee 1) I've always meant to try Chinese food one of these days.

Employee 2) Yeah, there are three Chinese resteraunts around here - we really should give it a try.

Employee 3) I had a gyro once. i like exotic food. We ought to try it.

We went out for hamburgers.

Just saw this in the overnights. Gar, that's classic non-big-city Midwestern. The last time Hubs and I visited my parents in WI, they took us to a Chinese restaurant. My father's comment: "I hope we get the Chinese waitress."

Hubs and I still use it with each other. It's one of our classics.

And on vegetables, raw cabbage good. Slawed cabbage can be excellent. Cooked cabbage blech. Actually, "raw good, cooked bad" pretty much describes my feelings toward veggies generally.

Timelies... I think I can picture "whatever fingers" and for somebody who doesn't eat many vegs, I like cabbage well enough(It's kind of a chinese food staple and I love Chinese food. And I'm Irish-American so the corned beef thing.) It's a ritual sacrifice...with cabbage.(Anyone know if we commemorate something specific with that?) And I want the Wire back. And my country back.

Skipping:

raw good, cooked bad

Should this be the place where I post my eternal "raw tomatoes are evil, only after they're properly killed cooked can they become worthy of eating without throwing up from the smell alone"? I can't have a food discussion without getting to that.

Other than that, timelies.

I love raw tomatoes, except for the fact that I read and eat them and get seeds in my books. Which later on, is a major "What the hell is that?" experience. But you guys could still loan me stuff to read...I'm much more careful with other people's stuff.

FredPete is from WI. Where did this Californian approach to veggies come from?

Nilly, raw tomatoes and raw onions are what life is all about. Learn to love life!

I read some awesome receipes in Cooks Illustrated, last night, that involved raw tomato sauces for pasta, using summer tomatoes.

YUM!

Where did this Californian approach to veggies come from?

Too many overcooked, soggy veggies as a kid.

And Nilly, my rule on tomatoes is actually different -- chunk bad, sauce/ketchup good.

Not helping your case here. They're like little cabbages with added slime!

Or concentrated cabbage. I can handle cabbage in small doses, or in certain things (certain dumplings, for one), but brussell sprouts literally make me gag - as in my throat closes up like someone is shoving a finger down my throat. Broccoli does the same thing, even in tiny quantities.

Weirdest vegatable I like? Fiddleheads. But they need to be lightly sauteed or blanched. If overcooked, they get slimier than okra.

Mmmm, fresh tomatoes... t /Homer