Quote Originally Posted by morrison
Most of them are good with some green salads. The variants that can be created using Bernaise, or whitesauces, tarragon, parsley, thyme, and some of the exotic seasonings are limitless. Especially when I get into my book of international recipes!
(there's no emoticon for tongue in cheek!) or tail soup
O'man! That's bad Kinda reminds of the old black & white movie where the last sceane is a guy being carried off into a "friendly" spaceship and throws back a book " How to Serve Man" and scremes "It's a coooook booook" :rolleyes: