FistFullaRoux

I will nevah again attempt to make a roast for me sweetie in the altogether... Bloody hell.

That is a pretty dense cookie dough there. It would take that much fuel just to get them to heave themselves up.

But that would mean baking soda is added twice in the first recipe. I'm leaning more toward it being baking Powder. Soda and powder are used together and seperately. Baking SODA lowers the Ph of the mixture it's in. Baking POWDER needs a low Ph to work, but has some baking soda as an ingredient. Baking soda is a single chemical. Baking powder is a mixture of chemicals, inculding baking soda. (I put this here in case a beginner searches for this down the road, so there is an explaniation of the difference. No offense to the current readers and responders.) edited to add - I was in the throes of writing this reply when the last few responses were posted. Apologies for the repeated information

Cool. Now all I need is to find AMALTY® MR-50 Crystalline Maltitol1... My Piggly Wiggly does not carry it. Suggestions?

And on top of everything else, our Mayhaw Man was quoted in the Wall Street Journal today. In an article about bathroom attendants, but it's there. Previous thread on the subject

Is it possible to make a decent sugar-free angel food cake? We're still dealing with the wife not getting enough protein after gastric-bypass surgery. Her taste right now is running to sweets. Last week she wanted spicy food. Next week it'll probably be pickles. And no, she's not. I figure the egg whites used will provide at least some protein, at least more than sugar-free jello would. I think we could use a small amount of a fruit puree, but white, confectiner's, brown, and other processed sugars are out.

Password only... rats. Article was picked up by wire services - click here (free-no signup)

I almost hate to use the example of Emeril Lagasse, since he has almost turned into a caracature of himself. But he is one chef who is operating at a high level, in a number of concepts, using different cuisines, and doing most of them well. At least enough to stay popular and keep the doors open. Those places do mature and evolve independently of each other. I know he's not stirring every pot in every restaurant. But the chefs who are running each place are doing a great job. There is something to be said for that. Emeril (As much as he pisses me off sometimes) did not get where he is by cooking badly and unimaginatively. He's not traditional, but he's popular. Which is more important? Is it better to have good old dishes, or good new dishes? There's room for both, as there will be guys making Coc Au Vin using the same recipe until they can't put their hat on by themselves anymore. Meanwhile, there is some kid in culinary school or watching his mom cook right now who will try turn the whole thing upside down. Which is better?

As far as shaking up the restaurant scene in Lafayette, the folks at Woods and Waters are doing a good job. It's a unique concept. And they are holding thier own amongst the TGOChilibees... Nash's is getting a fair bit of attention, as is the seafood stuff in Abbeville. Seafood has always been popular with the locals, but it surging at the moment, as more celebrities are finding the area. Black's is a favorite of Robert Duvall, for instance. This is allowing these places to expland past the "standards" and explore some previously uncharted territory. Not that the "Standards" went away, but you can get more than just the bisques and augratins. There seems to be a lot more pasta than even a few years ago, for example. And to tell you something else about the area, Emeril's cookbook partner, Marcelle Beinvenue, is from Abbeville. She's also a force behind some of the changes happening. Right now you can get the classic Cajun, some New Orleans style, and some new hybrids if you check the specials boards. The area is sandwiched between TexMex and Creole. There are large Middle Eastern and southeast Asian populations now. There's bound to be an effect. Local chefs are getting bolder about experimenting a bit. There was a "Don't you dare change that recipe" attitude for a long time. The last 5 years has changed that. The experimenters are doing almost as well as the traditionalists. Which is why you are seeing more New Orleans types feeling out the area, like Nash's.

If the waitstaff is busting their humps in a busy section, I don't mind it. It saves them from having to bound (they always bound) back to the register and they take care of something else. Then they can hit the register on the way past it, and not inconvienience the customer. If it's not busy, or the section isn't getting slammed, it's out of place. Asking me the question in that situation also tends to automatically make their tip a bit smaller...

In India, butter is usually made from yogurt. I think it is a common practice in some parts of Europe also. You know... when you see those expensive packages of butter imported from Europe it often says it is made from "cultured cream". That is essentially yogurt...no? Maybe it just has season tickets to the symphony....

You said it brother. Even though I grew up a couple of hours west of you, and a few years later our upbringings have a lot in common. I never realized how good it was until I moved away. Birmingham is nice, but it's not quite home.

The area 20 miles around Lafayette is some of the most intersting eating you can find, in my humble opinon. Let me issue the disclaimer... I was born there. It's home. I'm partial to it. If you've never been to the area, there are a few not to miss places. Downtown Lafayette: Don's - Downtown Lafayette: Not to be confused with Don's Seafood Hut on Johnston, although they are owned by the same family, and the food is very good at both places. It is a more upscale place, but it won't make your MasterCard melt. Good for dinner with friends, or lunch if you'll be dining alone. Jefferson Street area - Downtown Lafayette: The whole area is going through a resurgence. Lots of bars, but far enough from the ULL campus for it not to be completely filled with students. A few restaurants have made their way down there since the city council put a moratorium on the bars. I haven't been there recently enough to guarantee anything. It has changed an awful lot. Antler's has been there for nearly 30 years, and is a great choice. Campus area: Old Tyme Grocery makes the best po-boys in town. Near Our Lady of Lourdes hospital. Louviere's on General has the best plate lunches in town. Not much help on the weekends, but if you get there early Friday, it's worth your while. Judice Inn - On Johnston, right across from the brand new megaplex Grand Theater. (The theater is the size of a WalMart). Judice Inn has been there since the directions to the place said to "go 3 miles south of town toward Abbeville". Best hamburgers in town, and I'd argue for best in the state. Borden's Ice Cream, also on Johnston just north of campus. A real live ice cream shop with the artdeco stuff and everything. Who needs a marble slab?. East Lafayette: Pinhook Road: Blue Dog Cafe Good food, great art (It's owned by George Rodrigue of the Blue Dog paintings fame). It's kind of touristy, and has a New Orleans influence. Which isn't bad. Cafe Vermilionville - A solid second choice. The food is fine, but a little nondecript for the area. Chris's PoBoys nearly ties with Old Tyme as best poboy, and is on Pinhook, as well as the recenty remodeled Ruth's Chris Steakhouse. Ruth's Chris will melt the MasterCard. But it's gooood. Zeus is a cool little greek/Middle Eastern place that says "Lunch To Go orders ready in 15 Minutes or a FREE glass of water!" Evangeline Thruway: Gator Cove is a solid choice if you are on that end of town. Seafood, but they are proud of it. Nash's in Broussard is a seafood/Italian combo, but it's run by a third generation New Orleans chef, Nash Barreca. North Lafayette: How can I put this delicately... I wouldn't. Let's leave it at that. Once you get outside the city limits, there are options, but none that really outweigh the safety factor. You are on your own there. South Lafayette: Dominated by probably the largest mall between Houston and Baton Rouge, and the chain restaurants that proliferate around them. If you find yourself in this area, you will have to get off the main drags (Johnston Street and Ambassador Caffery), but pickings are kind of slim if you want to avoid chain places. The one major exception - Woods and Waters(on Johnston Street, just south of the mall). A great selection of in-season wild game, really nice seafood, plus the regular beef and chicken things. An outstanding concept, and well executed. Vermilion Parish: If you go 5 or 6 miles south of the mall (on Johnston Steeet - which is USHwy167), into Vermilion Parish and the town of Maurice (Note: Do not speed here. Seriously. Really. It says 40 and it means 35) there is a place on the main drag called Soop's. (On the right if you are coming from Lafayette. It's a little hard to spot. It's right next to Hebert's Specialty Meats, which is a different subject itself) Great lunch specials, great seafood and gumbo, and just really good basic Cajun comfort food. Plastic dishes, but who cares. Farther down between Maurice and Abbeville on 167, several new crawfish patios have sprung up. They pay good money to the crawfish farmers, so they tend to get really good crawfish, or at least the best available at the time. Abbeville is roughly 20 miles south of Lafayette on the aforementioned US167. There are several places in the downtown area. Black's Oyster Bar, Dupuy's Oyster Bar, and Shucks. 3 guesses as to the local specialty... Follow 167 until it ends, practically in Shuck's parking lot. Turn left to go downtown and the other two are right there, as soon as you cross the Vermilion River. There are 3 world class seafood places within 4 blocks of each other. Pick one. You can't miss. Also The Riverfront, which is, oddly enough, on the riverfront. The restaurant is almost cantilevered out over the river, and as another great choice. East of Lafayette/St. Martin Parish. I'd recommend climbing onto I-10, and going to the Breaux Bridge exit. The original Mulate's is there - just follow the signs. A couple of exits farther east, and you get to Henderson. The original Landry's is there. Follow those signs. West of Lafayette/Acadia Parish Again, using I-10 to head west toward Lake Charles, there is not much until you get to Rayne or Crowley. Crowley being roughly 20 miles west of Lafayette. Nearly anything, except for the McDonald's, on Parkerson Avenue in Crowley is a good bet. There are several places, one of which serves the best begniets I've had outside of the French Quarter. The name escapes me at the moment, but it is on Parkerson. Rayne is similar. Several choices along the main drag, and it's hard to find a bad place. I like Gabe's for a good lunch place. New Iberia is a bit more than 20 miles, but I can recommend a couple of places, as can Mayhaw Man and The Perlows, after their... ahem... excursion a few months back. edited to say - I may be losing power from a particularly nasty storm headed this way. I'll contue editing later....

What dates, and will you have access to a vehicle? Plus how much roaming around time would you have?

You can also check manufacturers of syrups for what is known as sno-balls, sno-cones, shaved ice, Hawaiian ice or other variations on that theme. (I realize there is a difference betwixt them all, but for the sake of the syrups, it's basically the same stuff) Also check here for a description, even though the writer of that page diputes my claim that it would be the same thing. But similar may be as close as you can get. This guy has a home snoball/shaved ice kit, and he claims to have a nectar flavor, along with the all important grape. I make no representations of the authenticity of this option. But the hand plane for shaving the ice is kind of cool. Also, A purported recipe from an unknown person. But nectar syrup II recipe looks legit. And I believe This may be the link that Brooks was looking for. Whew. I need a sno-ball now. Or a shot of K&B gin. That was scary stuff...

And here I thought they were blowin' in the wind....

And for those who cannot make the trip to The Big Sleazy, fire up one of Mayhaw's recipes, and go to Jazzfestlive.com to download live performances for your listening pleasure... A very cool idea if they can get it right. The list of artists willing to contribute is to be announced soon.

It should probably say, "Closed for refinancing" That's usually what happens... I think it's a psycological thing. If by some chance they do manage to secure some more money, they would have to build up business all over again. Using "Closed for renovations" means they are trying to keep themselves in your standard rotation of restaurants, at least psychologically.

And you can make roses out of apple peel, just for decoration. It's the same procedure as you would do with a tomato. Peel a thin ribbon from the apple, trying to keep it similar in width, then roll up small sections of them until they look like roses. You may need to use a bit of a sticky ingredient to get these to hold their shape, though.

Portion control of little cookies. Big ol' drop cookies, not a problem. But little butter cookies and the like make me crazy. I've yet to find a scoop the right size, even resorted to teaspoon measurers, but they won't come out round if I do that. I'm not consistent enough with a pastry bag to make them the same size. Icing is much easier. When they aren't all the same size, especially the little ones, they don't reach the same degree of doneness at the same time. One is burnt, the one next to it is underdone. That's why I stick with the bigger ones, and buy the little delicate ones.

I think the opposite would be true, since a large amount of oil would cool off less than a small amount. It's about the mass. 6 pounds of oil would cool off slower than 8 ounces. It would take longer to get to temperature, but would be more stable once it got there. Think of a pizza stone. A higher mass will absorb more heat and let it out slower.

I have to say that I'm totally confused when people say this. I realize I don't watch much TV so I must be missing something but I have no clue what you're trying to say by this. For the tragically unhip... "word" is a shortened version of the underground 80's phrase "word up" (Made popular in a 1988 hit song by Cameo), which meant "I know what you mean" or "I understand". Example: "It sure is hot today." "Word." It can also be used as a question, as in "word?" It translates to "I can't believe I'm hearing this." or "Are you serious?" Example: "I'm going to make an alligator cheesecake." "Word?" roughly. Ok I think I got it. Like in "you're gonna do what???" in a shocked voice if it's word with a question mark, but "oh I getcha" if it's word alone. Thank you for bringing me up to date or rather, back to date updated. Word.

I have to say that I'm totally confused when people say this. I realize I don't watch much TV so I must be missing something but I have no clue what you're trying to say by this. For the tragically unhip... "word" is a shortened version of the underground 80's phrase "word up" (Made popular in a 1988 hit song by Cameo), which meant "I know what you mean" or "I understand". Example: "It sure is hot today." "Word." It can also be used as a question, as in "word?" It translates to "I can't believe I'm hearing this." or "Are you serious?" Example: "I'm going to make an alligator cheesecake." "Word?" roughly.

I used to know a guy who would do that with a stick of butter. Butter, dipped into sugar, then either licked or bitten, redipped, continue until the remote is extra greasy...

I only have two words to add about this blog so far. I'm hungry.