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Hahaha, that's funny. I did an Internet search, and the term goes way back to the 1930s!! Apparently, there's even an entry in the Oxford English Dictionary for "tube steak"... http://www.barrypopik.com/index.php/n...

i see that -- as long as you've got enough butter and salt!

Me too. I'm 62; how old are you?

Jfood usually orders tap water or mineral water. On the mineral / sparkling water route you will eventually find there are differences in them as well. For example, jfood now asks what kind of sparkling water the restaurant serves. He does not like Saratogo at all, way too fizzy. You should see some of the looks when he asks which kind and then the utter shock when he turns down Saratoga...priceless. But when it is just M&M jfood he...

And then some.

"Tube steak" was a pretty common name for a hot dog when I was a kid. I always thought it was lame.

My wife has a scar from a fork wound on the back of her right hand from a boy friend in college 38 years ago, He learned her good! She has impeccable manners.

"Beer and liquor, never sicker!" In Maryland, we bought cases of this grossly cheap beer called Weidermans. When the beach patrol trucks came down the beach, we would throw the case over the fence and then spend the rest of the night trying to retrieve it! Oh yes, Weidermans and Thunderbird "wine".

DILL???????? NOOOOOOOOOOOOOOooooooooooooooooooooooooo

I love Kerrygold salted butter, mainly for its flavor but also for the fact that it's so spreadable even when cold. But I've noticed that if I take it out of the fridge and let it come entirely up to room temperature, then re-refrigerate it, it loses that "spreadable while cold" quality and becomes hard as ordinary chilled butter. Can any of you food scientists out there explain to me what's going on? Is there...