Rachel Perlow

I'm sure we'd love the tour of the crawfish pond if you can arrange it without your being present, since we won't be there when you are around Christmas. I was mostly joking about the GPS. Mostly.

It's a date! Oh, now I'm really excited.

Only if you're not using a heavy bottomed pot and your sauce is burning. Did it stick to the bottom and you had to stir frequently?

BTW - they're a PITA to clean by hand, but easy enough to throw in the dishwasher.

We served it last year at Thanksgiving. Slice some carrots thin on the diagonal, roast separately (different cooking times, but just a different pan, it can go in the oven at the same time ), and mix with the cauliflower for visual interest. I served with tahini sauce on the side (in a bottle, so people could drizzle it over).

Uh, you answered your own question. Splatter shields are cheap and easy to store since they're really flat. Go get one.

Singles, couples, groups, whatever. Just like to say hay to local foodies! More details please and location? Anyone got a granny in the area and is willing to bring us home to meet her? Do people bring stuff home from Hebert's on the plane? I could see picking some stuff up to have for meals at the apartment (no oven only cooktop), but I don't think it's feasable to bring fresh meat home on a 4 hour long plane trip. Do they have any cooked food, maybe we can make a picnic for lunch on the road trip? I don't think we'll have a computer along, but Jason'll take plenty of pictures and if an internet cafe is handy, we'll be sure to stop in once in a while. Tuesday or Wednesday. Not and? OK folks, the beginnings of a plan. Hmm, there's gotta be someone out there lurking who lives in the area and is just dying to go with us on this tour of Lafayette (aka, drive and be our tour guide (since we weren't planning on renting a car if we could help it). If you don't feel like posting, send me a PM. The hotel can arrange for a car for the day with Enterprise, but I don't think they have GPS in their cars, like Hertz, and we're not bringing ours. How will we ever find all these places w/out a GPS?

No, but anything very thin or higher in fat would have a tendancy to burn, I would think.

I just did roasted broccoli last night. It is about 80% as good as the roasted cauliflower. Which isn't bad by any means. Instead of just OO, salt & pepper, I added a few cloves of minced garlic (since I like broccoli and garlic go well together). I'll have to try it some time w/out the garlic too.

We frequently use AOL Instant Messenger. Our computers are in separate offices, easier than shouting. Maybe could we put a hint of safron in the cream sauce for the mussels? Nah, I don't wanna chop them. Actually, I don't have immediate plans to make this dish, right now it's just theoretical. I've never made my own ravioli before, this was just an idea I came up with. I also like the idea of using oysters too, although I'd probably want to cook them slightly before enrobing in pasta as well. I definitely like the idea of adding saffron to the cream sauce. One of my dads and my favorite appetizers at a local restaurant we used to go to is NZ mussels w/Saffron Cream Sauce. My dad would ask for it over linquini as a main course, mmm.

That's OK, I'll leave the honor of checking out those places to you. We're staying in a timeshare and have laundry facilities in the apartment. As for leaving NO, if someone gives us a specific destination worth renting a car for, we'll definitely consider it. I was really hoping we'd get to meet some eGulleteers while down there. Is NOLA a place we visit, but don't live in?

We're going to New Orleans next week. He hasn't "refused" to put a piece of meat in it, just hasn't done so yet. I'm sure he'll get around to it, next time we're making burgers.

Well, normally I steam them with some wine, herbs and other flavorings for about 5-7 minutes. I was thinking just doing it for about 2 minutes. That would be long enough to kill them and enable shucking. A quick cool off in the fridge and then use to fill ravioli. The fresh pasta should only need about 3 minutes to cook, right?

I'd call The Manor in West Orange, their regular buffet is great, they're probably doing something on Thanksgiving.

I posted this elsewhere, but thought it was hidden in this austerity budget thread. So, anyone think this sounds as good as I do and is up to the task?

Too thick. Think panini not grinder.

Don't do it! The plastic on that thing cracks all over if you heat it to anything above luke warm! I returned one and the same thing happened with the replacement. Do you mean your Cuisinart's plastic casing cracked? Glad we bought the stainless steel model. We haven't had a lick of trouble with it. But, I wouldn't use the toaster bags in them. Wouldn't want cheese to melt down onto the elements. The toaster experiments have mostly been consumed at lunch time. Recent dinners have included home made turkey meatballs, with tomato sauce and pasta (OK, not home made pasta). Last night was roasted pork tenderloin (pepper/mustard/garlic rub), roasted broccoli (almost as good as roasted cauliflower), and baked potatoes. Is tommy joking (about eating healthier)? Well, there's been butter or oil spread on bread, but on the other hand we haven't been eating out as much and those sandwiches aren't coming with a side of fries. So, actually, we probably are. Although, I'm looking forward to lunch at our local Vietnamese joint soon.

There's a website, look at the first page. About the burnt thing... That has as much to do with the thickness of the sandwich as with the darkness setting. If you toast some bread at maximum darkness, it will just be nicely browned, maybe a little black on the edges depending on the type of bread. If you overstuff the sandwich the bag is very close to the heating elements and therefore the bread is more likely to get burned. Also, if you overstuff, the fillings don't get as heated. All these variations are really cool, but the best sandwich I've made so far was the simple ham & cheese. This consisted of a slice of swiss next to each slice of bread and just two slices of ham in between. Everything got all warm & meltly. Mmm. And yes, if I felt a sandwich was too thick, I've smooshed it down with my hands (while it is in the bag) before toasting. but sometimes you just can't compensate enough for over-stuffed.

Hmm, the above got me thinking. Mussels Ravioli, would that work? I'm thinking steam the mussels just until they open, remove and use one each as ravioli filling (not mashed up or anything, just a whole mussel as the filling). Reduce steaming liquid (wine or stock, herbs), strain, then add cream for the sauce. Someone who makes fresh pasta, try this for me, OK?

How early is early? (When do they open?) Are they only open for lunch or dinner too?

The restrooms are in the back left (I think that's where the mens room is) and right (ladies) corners of the dining room. I would change your request from a "corner" to "along the left wall," I like those tables best.

We're going to visiting New Orleans shortly. We've been there before, so we're not total newbies, but advice appreciated. And, we were wondering if anyone would like to get together for a meal, Nov 14-20. We're planning on lunches at Commander's Palace and Elizabeth's, and a dinner at Upperline. We'd like to return to Palace Cafe for some oyster pan roast and white chocolate bread pudding. I'm sure at least one muffaletta will be consumed during the week and we'll probably return to Central Grocery for another for the plane ride home. I'd also like to try Uglische's, since I missed it on my last trip. Cheap eats, splurge meals, what else should we do besides eat advice, all welcome. And, we can get together for a big group eGullet Get Together, or just meeting another individual or couple for a meal would all be fabulous.

ewwww

Is brunch/lunch only on Sunday, or weekdays too? Explanation please, how is it a "real hoot"?

So Uglische's is still around? Someone remind me of the procedure there. I know we have to arrive early...