Mmmmmm….

Some time in the recent past, my friend took me to a Vietnamese restaurant called Pho something or other. As one might expect, the name of the restaurant just so happened to also be the name of the main dish that they served at this place: rice noodles, how original. Now, in all honesty, I’ve diddled in the dark realms of rice noodle before and no matter how many times I’ve tried it – it just hasn’t been my cup of tea. But, as I’m always willing to give things one far too many chances than they actually deserve, I decided to give it another go. Now before I go on with the rest of this short story, I would like to express my appreciation to my friend who took me to the restaurant and to also say that the restaurant does serve seemingly edible food – just not by me.

Anyway, after staring at the menu for an odd amount of time, I ordered what I thought would be the simplest most digestible item on the menu: rice noodles and quail. Before long my dish arrived with two halves of quail and one other herb that looked oddly familiar. The herb, as it turns out was my sworn enemy: Coriander a.k.a. Cilantro. Now, for the folks that know me and my peculiarities (of which I’m sure I have far too many), they will immediately find the humor in this situation. For the rest of you folks out there, let’s just say I despise coriander (or as I would like to put it ‘crap-grass’) with a passion that is only eclipsed by my lack of admiration for the FOX “News” network. As you can see from the picture (with the quail pieces removed to emphasize the sheer amount of Coriander) there was quite a bit of Coriander on those noodles.

Long story short, I don’t think I’ll ever be hitting up any restaurant with Pho in their name again – I’ve finally learned my lesson… stupid crap grass.

If you haven’t figured it out already, imagine someone standing next to a deep fryer with a pickle in one hand and a french fry basket in the other but with no potatoes to fry. Add to that image, a 250 lbs person with an apetite worthy of 1000 men but without any real cooking abilities. Tadaaa! You’ve got frickles; an ingenious snack with an equally original name derived from the mashing of the words fried and pickles with an added Southern accent of course. Now, I’m not sure where this food originated or who the genius was in inventing this ‘delicacy’ but I am sure that if there hadn’t been enough nutrients in pickles already, deep frying them would surely do the trick. Just to let you know, frickles taste like hot pickles, ’nuff said.