FistFullaRoux

That's one of the things to look into. The ability to import from other programs would be key, but the other program has to allow you to do backups or export your data. I'm not sure about having the ability to go in and fish it out for itself, though. What are some of the other progs in use?

I hadn't noticed it until it was mentioned here, and then of course it sounds like that. It's been a weird couple of days. Last night I was in the process of finding a copy of "My Old Kentucky Home" for a friend moving back there. And then I realized what the lyrics to the official state song were. Or at least what they were until 1986. What the hell were they thinking?

Funny you should mention that... I'm in the process of reimmersing myself in Visual Basic, and that was kind of the first thing I wanted to build. I haven't decided if I am going to do it as a standalone program, or as an Access database. List your dream features here, along with the basics you think it should include, and I may (possibly, perhaps, might) actually get something along those lines done. But don't hold me to a date on this. It's a spare time only thing, but something I can add to a programming "portfolio" as it were.

Mais, damn. First, how could I have missed this thread for the last 3 weeks? Second, there's now 2 more people with ties to Vermilion Parish, another one from Lafayette, plus another USL alumni crawling on the boards (backwards, no less )... This place is starting to look like home And people can argue over the ingredients, cooking times, roux color for hours and days, and hate each other forever when talking about gumbo. Me, I like most of it. Except for the okra.

Another Martin Yan peeve... The counting. 1, 2, 3, hah.

I think cooking in the old Galloping Gourmet kitchen would be a blast, but I'd update the appliances. I really like the layout with the double ovens, though. The first Jamie Oliver kitchen was nice as well. I would get lost in Emeril Live's, I'm way too tall to be caught in Rachel Ray's kitchen, and the Hot Off The Grill set is just set up all wrong. He must be a lefty.

I certainly wasn't waiting for that one.... I mourn the passing of the man on TV that got me interested in cooking.

I don't see anything wrong with it. It's the same as turning perfectly good fruit into pie, sorbet, or whatever. It's a method of preparing a natural ingredient to have different properties. Same as cooking, blending, peeling or seasoning. Sounds pretty cool. edited for farging typos

I recommend cast iron. (I'm starting to sound like Alton Brown...) Heatproof, cheap, low-stick (once seasoned) and bulletproof. You can even store the things in the oven. The plastics that reputable manufacturers use should (your mileage may vary) be good to about 350. I wouldn't want to go one degree over that. Also remember that oven temperatures can vary, especially electric ovens. They go through heating and cooling cycles, and the temperature can go over the 350 marked on the knob, by as much as 50 degrees or more. I'd stick with all metal contruction, myself... As far as Corningware on the stove, it's been done, but I don't like it. My wife tends to reheat stuff like that, straight from the fridge, onto a burner. We've had... discussions about it.

First let me say that I haven't made creme anglais in a long time. Not since I found out that a lot of places use melted vanilla ice cream instead. It's very similar. Admittedly, there are a few subtle differences, but for the most part, the consistency should be similar. So, I think you were looking for the wrong thing. If it came out like a melted ice cream cone, you were where it's supposed to be.

I love this place. Thank you, eGullet for this chance. Very cool. Chef Mario, what are you hungry for at the end of the night? And is that any different now than when you started working in kitchens as a lad?

Well, that too. Nothing worse than an egg roll fueled case of the barking spiders...

Non capisco. How is cabbage potent or not? Older cabbage, or improperly stored egg rolls can be bitter. When you bite into them, you get a bitter taste and a sulphur aroma. I haven't met a sweet and sour sauce yet that can compete. It's ruined.

The burger patty is formed of 20% fat ground chuck, salt, pepper, a generous dose of shredded basil, and a squeeze of lemon. Formed into a reasonable size (4 - 5 oz) and slow roasted on a moderate grill, basting alternately with butter and lemon. Onto a toasted bun, super-ripe ripe tomatoes (canned works in a pinch), finely shredded iceberg or bibb lettuce, mayo on both sides, creole mustard on one, no cheese, no other sauces. OK, a slice of American (Deluxe, please) if you must. Damn. Just made myself hungry.

The thing about an ice cream sandwich is, it goes through two stages during it's lifetime. When you catch them really fresh from the factory, the cookie wafer is actually quite crisp. As they age a bit, some of the moisture from the ice cream type substance gets into the wafer, making it the soft, almost gooey consistency. I like both.

Shucks is also the newest one. You had good food at a fair price. Yeah, it's basic. But it works. You were there for the food, right? A couple of things for the out of towners to remember: 1)It ain't Manhattan. In deepest darkest south Louisiana, you will be lucky to even find a smoking section. Most places just put an ashtray on every table. Besides, have you ever been outside for any length of time in south Louisiana in any month except December? Mosquitos regularly carry off small rodents, and can gang-carry a Pomeranian. 2)Emeril has lied to you for years. That gumbo probably didn't even have any garlic in it. Vegetables are cooked for hours so there wouldn't be any recognizable parts in there anyway. 3)If the diner really wanted good french fries, they'd do them at home. Or they would have a french fry platter on the menu. This is something I know for a fact. Very few places worry about fries made from scratch. Most of the time, the fries are there to fill you up after you have finished all of the seafood, and you still have room left.

OK, I have a list. I'm in a mood... Overly cutesy names of dishes. Chunky ingredients on thin bread. Don't these people watch Alton Brown? Celery in everything. "Marinara" the consistency of tomato paste. Or Gatorade. Cajun anything cooked by someone who wouldn't know tasso if I stuck it in his ear. Flat fountain drinks. Especially when they look okay when dispensed, and you only find out once you are in the parking lot or down the street. Egg rolls with extra potent cabbage...

Yes, I believe it was a whole chicken. Emeril claimed it was a swordfish, legend says it was a chicken, videotape shows it was a potato pancake. But the quote was right. The quote is not quite right. According to the good folk at Snopes.com: Child has admitted time and again to the potato pancake incident but has always firmly maintained she never dropped a chicken, duck, or whatever else the rumor has ascribed to her. Thanks to the power of manufactured memory, fans of the show remain convinced they saw something she has directly and repeatedly denied. Well, the quote was close...

Yes, I believe it was a whole chicken. Emeril claimed it was a swordfish, legend says it was a chicken, videotape shows it was a potato pancake. But the quote was right.

I'm quite fond of a raisin bagel, done correctly. But I agree with you on your list.

My biggest things are with Iron Chef. I think that Japan, speaking generally, is more microbe concious thatn the US. But I shudder every time I see Iron Chef Chen taste something from the untensil he is stirring with, and then put it back into the pot and stir some more. That and people sweating over the top of food. At least Emeril does not do that. He'll use a fresh spoon and does not double dip, or he will use the stirring spoon to put a little bit on a tasting spoon. Jamie Oliver always has his thumb in his mouth too.

Pity. Please peruse the pertinent pate a chou... Sorry. Similar concept, though.

The big three in one meal. Starch, fat, and salt. Eaten on the couch or a comfy chair, while naked. Follow with a cold dessert. People laugh, but it works, dammit. Skip the soup course. Do it while watching a TV show that is completely mindless. Check ESPN2 for billiards and World's Strongest Man competitions, or VH1.

Yes, that be the one. Snoball, snowball, close enough. It's whatever is painted on the side of the little shed in the neighborhood you grew up in.

Try them marinated in a little vinegar and sugar, then thoroughly chilled. Quite Scandinavian, but works well with a good roast. Any body ever grow one inside a bottle? If I remember right, I got a Cub Scout merit badge for that somehow. Still a really neat trick to show the kids.