FistFullaRoux

And you won't blow out your freeze plugs in the winter.

So, as I understand it: "Onion tops" and "scallions" are the green portion only of "spring onions" - which are about as big around as a magic marker and could be used whole (as in you could use all parts except for the extreme root end) if you wanted to. Only the hollow green part above ground is known as scallions or... erm.... thingee. "onions" (your standard yellow, white and red varieties) are related to the above spring onions and derived products, but "spring onions" will not mature into "onions" if just left in the ground. Also, the green topside parts of "onions" are not to be confused with "Onion tops", scallions, spring onions or anything else. Shallots? Dahell is a shallot?

Favorite foodblogs Mayhaw Man's foodblog bleudauvergne's foodblog

In my experience, Applebees and places like it are chosen by a group of people who really can't decide on one thing. They are just as likely to agree on O Charleys, TGIFridays, or Chili's. After meetings it's usually the default because it has a little bit of everything. Or it's the closest, or it's open at 9pm. I can honestly say, I've never suddenly turned to someone and said, "Let's go to Applebees." When I choose Applebees, it's because I can see the sign when the urge to eat hits, and there aren't long lines. I will go elsewhere if there will be an extended wait. It's all the same to me. I mean, how unique can you make mozzerella sticks?

If I were to be a potential investor, I would certainly ask about the company's (lack of) identity in their target market. As pointed out earlier, there seems to be an image of a generic TGOChiliBees, with no real identifier. The menus are all nearly interchangable. The food is fair to good, IMHO, but again, nothing stands out. Rewriting a popular tune for a TV spot, as seems to be a recent habit, does not do it. I notice it because I've worked as a DJ on and off for the last 15 years. It always makes me cringe. The skillet concept is lost on me, because you don't need to put cheese on a decent steak and put it on a sizzling platter. Instead of covering everything in cheese, develop a new recipe. Something unique, but not batter dipped and fried. I think they could tap a large market with a reasonably priced, healthier signature dish that could be consistent across the country. I have no real suggestions as to what that would be, but it would have to be available year-round to function as a signature dish. I have a personal problem with the whole "Cajun" thing that a lot of chain restaurants do. None of it is authentic, and adding garlic powder, cayenne, and salt does not make it Cajun. But this is my own personal pet peeve, and every chain has done this at least once recently. I may try to trademark the word to protect it.

So in Louisiana, the "Onion Top" is actually a type of shallot which doesnt bulb well? "Onion tops" are the local name for scallions, as far as I know. It's just one of those Louisiana things, like calling a median on a boulevard the neutral ground. Louisianians and their wacky language - Confusing the tourists since 1812...

And in the making of some bagels. Most used for balancing pH in products like ketchup.

Did you know there are such things as food grade lye and hydrochloric acid?

Link to list OK, it's not so much the dirtiest food, but the common foods that have the greatest possibility of being or becoming contaminated. I have issue with the statement that 600,000 people become ill and 300 people die each year from eggs. And is eColi the greatest threat in chicken? Actually, I have issue with most of the list, since proper handling can greatly reduce any risk of contamination and subsequent illness. So, there it is. It's a list and concerns that most of us here probably already knew about, with two glaring distinctions. Canteloupe and peaches. I'm pretty sure few of us eGullet regulars have given much thought to those two items. I think they were reaching a bit here, but they are on the list. Discuss....

This is the subject of another thread, but just so the info gets here, I'll post this link Local TV station's story on repeated inspection failures, with a list of restaurants. Be safe, and enjoy the trip. Sounds like fun.

I swear it looked like a Milk Dud. And that's all I'm going to say about it.

My wife has suggested something similar, called Peckers. Woodpecker as a mascot, etc etc etc...

I would have to know the chicken personally, so to speak. Or at least the person who raised it. Then I'd tell him I was going to eat the chicken uncooked and would sue the snot out of him if he were to sell me something that I got ill from. Then I'd require him to partake with me, so if I got ill, so would he. Not worth it. Not with chicken, and especially not with anything bought from a store. Beef, fine. Tuna, sure. Other red meats, why not? But not store-bought poultry. And certainly not chicken.

I just discovered the market at Nabeel's on Oxmoor in Homewood. (The restaurant next door is excellent as well. Greek, Italian, and a little Middle Eastern - super) What I found: fig jam, dirt cheap peppercorns (but they are excellent), Russian chocolates (for giggles), real prosciutto, real parmesano reggiano, soft cow's milk mozzerella (but was told they can get buffalo occasionally), a small variety of very good quality cold cuts, more spices that you would know what to do with, double concentrated sun dried tomato paste (in the tube), excellent spumoni by the quart, and something on at least every shelf to make you say "ooooohh...". Some of the least expensive spices I have seen, and they all looked to be of average or higher quality, and they have some harder-to-find ones as well, like cardamom, fenegreek, saffron, and whole nutmegs (5 for $1.50!). Edited because I have spelling issues.

There is the lovely little establishment called "Yo Mama's Cafe'" in Vincent, Alabama. I have pics of the building I can post later today... Edit: Found the picture The best one I've seen was in Austin, Texas. A little burger joint not too far off campus called "Dirty's". God, they make some great food there. And I almost forgot the all-time favorite - "Pho Shizzle"

I'm surprised Mayhaw Man didn't suggest fried okra. Cut into 1/2" slices, dip in eggwash, then breadcrumbs, then chunk them in the oil. Fry till you think the stuff might taste better. The deep fried twinkies can be done with the same kind of batter you would use for fish and chips. Then you can do fish and chips. Breaded shrimp or crawfish tails make some mighty fine eating. And some people have had luck with frying preboiled pasta. I think there might be a texture issue there, but why not try it.

If my hunch is correct, that may have been a tounge sandwich. Or maybe brisket. Both are popular reception foods, sometimes without the bread. I remember one reception when a pregnant friend of mine (who hates organ meats, btw) was chowing down on the tounge. She thought it was pork loin or something. I told her the truth a couple of days later... You gotta love Louisiana!!! That sounds like it was worth the trip on it's own...Thanks so much for sharing the trip with us. I'm still trying to figure out what you are going to do with 35 lbs of crawfish boudin...

Well, I hate to say I told you so, but.... The Nachitoches meat pies are the famous ones. You were still a bit far north for good Cajun, but the meat pies stand on their own. Your review of Catahoula sounds about right, but they are far closer to New Orleans than Lafayette, culinarily speaking. I'm really glad you found Abbeville. Like I said, 3 world class seafood restaurants within about 5 blocks of each other, priced for the locals, and the best seafood I have ever had. I admit, I was spoiled growing up there. Shucks is the new kid on the block. They've been in business for about 10 years now, compared with over 100 for Black's and Dupuy's. And they all do it right. With three restaurants that close to each other, the quality of seafood is amazing. It's market forces at work. Black's was actually in one of the buildings behind the current restaturant for a thousand years. They moved into this newer spot (next door) about 20 years ago. It used to be a department store. It's where I got my first Boy Scout uniform. Dupuy's has been at their location through hell and high water. I'm glad you liked Tsunami. I haven't had a chance to go, but it's on my list for the next trip. I've heard nothing but good things about it.

Ah yes.... My bachelor days. Here were the staples: Mac N Cheese (or if I was really flush, Velveeta shells and cheese) with a drained can of tuna mixed in. Egg Noodles, boiled according to package directions, strained - then a can of Cream of Mushroom soup added while the noodles were still hot. Spaghetti. Same basic techniques as above, but with spaghetti and sauce from a jar. A can of corn or a link of smoked sausage was optional. Rice. Plain white rice. White bread from the day-old shop, with whatever luncheon meat was on sale. Lots of bologna. But the bologna would have to be fried first. Parsley potatoes - Potatoes, cut into bite sized chunks, either nuked or baked, then coated with butter and parsley. This is actually really good, but I can't look at it now. And I ate so much ramen, that I'd sooner eat a Brillo pad now.

I make a microwave peanut brittle. 1 cup granulated sugar 1/2 cup light corn syrup 1 cup peanuts (raw, preferably - but roasted would do in a pinch 1 tablespoon butter 1/2 teaspoon vanilla extract 1/8 teaspoon salt (exclude if using salted peanuts) 1/2 teaspoon baking soda Mix the peanuts, sugar and corn syrup in a large microwave safe bowl. Plastic obviously will not work. I use a big Pyrex measuring cup. Microwave on high for about 5 minutes, stirring once every minute. After 4-5 minutes, start checking for the hard crack stage (Drop a small amount of the hot sugar mixture into a cup of ice water. Wait a few seconds, fish out the drop, and check for hardness. The glob should hold its shape when finger pressure is applied) If not, microwave on high again for 45-60 seconds, checking for doneness again after each round. Once you reach this stage, remove the cooking vessel from the microwave. Add the butter, vanilla extract and salt, then mix thouroughly. Add the baking soda and stir rapidly (Mixture should foam vigorously - Please use caution here, the sugar is still really hot. Pour out onto a baking sheet topped with parchment, Silpat, or wax paper, then cool. After a couple of tries, you will know how long your microwave will take. Edited to add - The reason you add the peanuts at the beginning is to reduce the chance of "exploding liquid" syndrome common to microwaves. If you are going to use already roasted nuts, save them until the last 30 seconds or so, but leave a wooden spoon or skewer in the mixture during the nuking process.

How I knew I was maybe spending a little too much time on the subject? A street near my apartment is being resurfaced. They ran the big grinding machine over the top to create a rough surface for the new asphalt to stick to. Then they laid the first thin layer of ashpalt. I caught myself thinking of that as the crumb coat. Any others to share? Ever get the visions of somebody's head turning into a hamburger like they do in the cartoons?

The consensus seems to be soup or something liquidy and hot. I think we all knew it would be chicken soup, or hot liquid at a minimum. Now, here's the interesting part. It is the heat of the liquid? Flavor or spiciness? The protein already dissolved to enter the bloodstream that much easier? The collagen/gelatin coating the overworked throat and stomach tissues? Is it the rehydrating effects of the water based liquids? Or is it simply what Mom used to do for you when you were a kid? In other words, what part of the soup cure feels best, or does the most good for you? What particular sensation, flavor, temperature, or texture relieves the symptoms the best? Me? I think it's the heat or the steam. I was on radio working overnights with no one to cover for me and running a 103 degree fever with bronchitis. I kept myself on the air with Hall's cough drops held in my mouth while sipping hot water. I was basically making a sort of humidifier. Did wonders for my throat but tore my stomach up something awful. I was way beyond the recommended dosage for a couple of days there. But the steam seemed to amplify the methol, which was the key for me at that point.

Doh! You're right. I got confuzzled. Not enough caffiene yesterday. Nice to see a couple more Birminghamsters on the boards.

Welcome to Birmingham. If you are looking for upscale or gourmet markets, try Vincent's on Clairmont. (University turns into Clairmont as it goes under 280 and past St Vincent's hospital going away from campus. Just continue on that street - bearing left at the fork near Piggly Wiggly - and it's 3 or 4 lights down) Bruno's is not bad, as big chain places go. The managers will order things for you, but you may have to buy the whole case if it's something they aren't sure they will be able to sell. And you are right about Fish Market. It's the turnover. That and the owner also Empire Seafood in Bayou La Batre (I think). I was raised on the coast in Louisiana, this is inland and the Frozen Nawth as far as I'm concerned. This is the only place I will buy seafood in Birmingham. Not even the Hoover store. There is a little oriental grocery just down 7th Ave from Fish Market. Past La Cocina and Burly Earl's (don't bother with either), It's on the right past Anthony's. In that same neighborhood, Anthony's is my wife's favorite restaurant. Italian. Not inexpensive, but fairly priced. Good food done with regularity, but I can't vouch for it's authenticity. The Greek Food festival (at the big Greek Othodox church on 19th St S) is coming up soon. Highly recommended. You may want to try there, then ask them where they go for ingredients when they want to cook something traditional. As far as higher end ingredients, I wouldn't be surprised if they have someone bringing it in from the coast or Atlanta. I'm willing to bet that most of the seafood served in this town passes through Fish Market, and was swimming in the Gulf hours before it gets served.

To do the heart shapes, make 2 or 3 sauces of different colors, but similar consistencies. Flavor is up to to you. I'll describe how it's done in Brian's picture above. Place a drop of the yellow sauce (looks to be about the size of a US nickel) on the clean plate. Place a smaller drop of the white sauce in the center of the yellow sauce. Place an even smaller drop of the red in the center of the white. You should have something that kind of looks like a target, with the white floating on the yellow, then the red floating on top of the white. To turn it into a heart, simply drag the point of a knife or the tip of a toothpick through the sauces in one swift movement. Start above the target, then follow through for the little trail. It takes practice, but is one of the cooler tricks that pastry and other chefs use.