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Archiver > OH-MV-MEMORIES > 2004-09 > 1094609239


From:
Subject: Re: [OH-MV-MEMORIES] Ohio Gourmet
Date: Tue, 7 Sep 2004 22:07:37 EDT


goulash? used to go to a hungarian restaurant in parma.... the combo plate
was a cabbage roll, half a chicken paprikash, a big pile of goulash.... nothing
like that around dayton anymore that i know of..... have to make my own.....
made chicken paprikash a couple weeks ago.... about due for more goulash....

mush? guess jaxom has been making it around here for at least 50 years...
maybe more like 100 years? my wife has a fit if i buy it..... guess she wasn't
as poor when she was a kid.... (or as cheap)....

how come oysters used to be 75 cents a quart.... and now they're like 4 bucks
a pint? don't think it's because the demand is higher... about 4-5 dozen
steamed ones sounds good right about now..... just catsup? no horseradish?

mayo on a meat loaf sandwich? never heard of that one.... we always did
white bread, and yellow mustard..... course there was always a little catsup on
top cause we covered the top before it went in the oven..... made two big meat
loaves last week..... so far everything we're talking about, i just
cooked...... i knew i was in a rut.....

steve koons






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