Holy Christ. I'd have to move.

I was a young mother. My own mother was so angry at me for it, that she did little in the way of supporting me, emotionally, mentally, or financially. Her philosophy was that I should lie in the bed that I had made for myself. When I was overwhelmed, I learned to keep that to myself, or risk hearing for the 700th time…

A biscuit in the US is basically a sugarless scone. Made correctly, they are fluffy, delicious clouds. Made incorrectly, they can be used in a sling to bring down a giant.

Well, I'm glad nobody asked you, then.

Thanks! I'll look for it.

Nope, I'm in California. Dang. :(

I don't believe I've ever seen Duke's. I'll keep an eye open for it, tho.

Hell no! That's just encouraging ignorance. If he wants chicken fingers, he can have them, but he cannot think that chicken fingers are also what the rest of the world knows as chicken fried steak.

I like my fried eggs whites cooked with the yolk runny. Some restaurants call that Over Medium, some call it Over Easy. I learned that the hard way when I got not-all-the-way-done egg whites (I can't eat that, sorry) when I ordered OE. So I always politely explain to the server that I want whites cooked thru but yolks…

Pretty fancy name for what amounts to a Mexican grilled cheese, isn't it?

Good on ya, but I think you're being too hard on yourself. You're not dumb or stupid. Just ignorant of whatever the facts are that you didn't know at the time. I think it shows a lot of good sense and smarts to admit it and then learn about it.

You're right, it is a southern thing. I didn't eat it at home growing up; I didn't even hear about it until I was in my teens and saw it at a restaurant. I didn't try it until I was in my 20s. I like it, but it's like a zillion calories, so it's a once-in-a-while thing for me. Since they tend to serve huge portions at…

It's not an actual cut, it's just a less-tender cut that should have been no more than 1/4 inch thick (but you knew that). It also should have been cubed, which you probably know means tenderized by beating it with a mallet or run through a tenderizer. I can't even imagine the horror of just breading a regular steak.

It's cube steak - a less desirable (read: tough) cut that has been tenderized (beat to hell or run though a tenderizer). It has to be breaded and served with gravy, because it's not too yummy on its own. I'll eat it once in a great while, but not too often, because arteries.

Good mayo, that is. I prefer Best Foods/Hellman's mayo.

I beg to differ; they are all quite delicious when used properly.

My sister's cousin (we're half-sibs) believed that whatever direction you traveled in was North. Remember those dashboard compasses that some dads had, the ones that some guys either stuck or screwed on the center of their car's dashboard? Her dad had one, and apparently after watching it swivel around on its internal…

"...and his farts must sound like moos."

Thank god I'm at home. I guffawed so loudly that I startled the dog.