FistFullaRoux

Not neccessarily where I grew up. I had to move to New Orleans to really discover red beans and rice. In Cajun country, it's rice, predominantly.

I'd have to be in a hell of a pinch to eat a lot of things, and I'd eat anything if it was my only option, but black eyed peas are right at the top of the list. I cannot abide by them. I've tried them a hundred different ways, and I've buried a couple of beans in a big mouthful of something else, but I just cannot get them down. If it was my only option, I'd be in trouble...

I've dropped a bag of salted, roasted peanuts into a bottle of Coke a couple of times, but I won't go out of my way to do it again. This is supposed to be a southern thing, but not many people do it anymore. It has to be a bottle, and you have to (obviously) drink some of the contents before the mass of peanuts will fit. It won't work with diet drinks, though. Any comments? Anyone else done it? Want to try it? Are trying it right now?

Hadn't done it in a number of years, but mom used to sneak in Milk duds and Now and Laters for us when we were kids. I love the woman. And I can remember standing in line to see Superman in 1978, my dad holding the place in line with my brother and I, and one of his friends showing up with McDonalds for us, since the line wrapped the theater. I was 10. Greatest thing ever, I think...

The key is not to crank down on it too hard. If you apply slow but steady pressure, using something that gives you good grip, eventually it will give without giving yourself an aneurysm. If your arms are shaking or you get little floating things in your vision, you are working too hard. If that don't do it, beat the tar out of it. But don't try to snap the top off. Think of it as unscrewing the top really slowly...

They used to, but I think they may have discontinued it. Used to, you could address mail to "any soldier" and they'd pick someone that didn't regularly get mail. But I read where they discontinued it due to the potential for various forms of mischief, including things that one can see, like bombs, and things that one cannot, like poison. But I'm not sure. They may have found a way to reinstate it with some sort of increased security methods. The best bet (I'm shipping a package out this week) is to contact a group (Reserve or something) that is going out, and see if one of them will haul it out there for you. It's a lot harder to figure out where it's heading, but it will get there, and it will be appreciated by whoever gets it. If you have something specific for one person, then that's a different matter. If you want to send some goodies over, send them with a person headed in-country. Just don't send things that will melt. Granola bars, Now and Laters, and Skittles are hits out there, as well as baby wipes and the "chenille" things we used to call pipe cleaners.

Pecan Island, LA Cow Island, LA (OK, it's a stretch) There's an Orange, TX as well

Well, I would have tried it again, but I came in from an errand yesterday afternoon and the wife had already made dinner. With (shudder) steamed cauliflower. She didn't realize I was going to have another go at roasting them. Little white brain tissue things staring at me from the plate. Another attempt will have to wait. And regarding the first attempt, I think you are right about too much oil. I did drain them well with a slotted spoon before putting them on the pan, but there still was a couple of teaspoons that collected along the edge. One oven rack is at a little bit of an angle - apartment stove - so the excess oil ran down to one end. At least they weren't swimming in it. I got a good roasted flavor, and the texture was good, salt level was OK, didn't taaste burnt, it just tasted like roasted cauliflower. Maybe I am expecting too much. I still don't see how a cruciferous vegetable can be made to taste like a bland starch. It soaked up the seasoning I gave it just fine. It was flavored well, but the underlying sulphur-like taste was still there.

Well, I still have half a head of cauliflower left. I'm willing to pull out the ruler and give it one more try, following the recipe to the letter. I already paid the 3 bucks for it, so I might as well try to eat it. I know my wife will if I don't. Giving you all the benefit of the doubt. I'll report back. Might try it again tomorrow night or Monday.

I did read a recipe. There are several out there that people stand by. I really didn't do that much cusomization. They weren't too salty, they weren't too spicy, they weren't burnt... My spice mixture was about 1tsp of salt, 1/4 tablespoon of black pepper (before my pepper grinder bit the dust so I added) 3-4 dashes of Tabasco, and just a couple of shakes of garlic powder (maybe 1/8 tsp? More for perfume thananything else). I added 1/4 cup of olive oil, and mixed it together like a dressing. Tossed the cauliflower in the mix, and stuck it on a pan. Don't know how messed up that could be? Maybe I could have baked it a little hotter, but I still don't see how a higher heat and a time savings of about 10 minutes would make that much difference in the end result. This was on a dark colored non-stick baking sheet, BTW. The texture was fine, it looked good, but it still smelled like cauliflower coming out of the oven, and tasted like hot caulflower when it was done.

I was close to the recipe, but I did end up with about the same sized chunks. I sliced the bigger florets in half. I get the bitterness in all kinds of vegetables. Cabbages, brussels, black eye and crowder peas, broccolli and cauliflower too. Maybe I'm a little more sensitive to it, I guess. I can take broccolli if it's steamed right, and if it's freshly done. If it's been on a steam table for 45 minutes, I have to pass. Maybe it's the sulfuric compunds that get activated with long heat. My taste buds are wierd though. I can tast copper if I hold a penny in my hand for a minute. I can tell before anyone else when it's time for a restaurant to change the fryer oil. Maybe it's just me.

The best one I think I ever had was at Gambino's. They are a chain now, but still darn good stuff. The consistency can be a little iffy. Some are different than other, but when they are done right, you cannot bea them. I've had good ones from Haydel's in Metiarie. If you're willing to venture out, or if you find yourself in Lafayette, I reccommend Poupart's and Meche's. Anjo's would be a great choice as well, but their recipe isn't quite as traditional. Good luck. I have to make my own if I want one in Birmingham...

Finally, after all of the oohs and aahs about it, I tried this tonight. The wife is on her low carb phase leading up to her surgery, so dinner tonight was a couple of big ass porterhouses, her baked cabbage (which she loves and it couldn't be easier. Cut a cabbage head in half, then quarter the half. Drape with bacon, 350 degree oven for an hour. Nice.), and I tried the cauliflower. Wasn't really that impressed, to tell the truth. I cut about a half a head into florets, S&P, olive oil, a bit of garlic powder (I forgot to pick up garlic when I went to the store for steaks. mea culpa), and a dash of Tabasco, just because it's me, then onto a baking sheet @ 350. Took about 30 minutes, but I did get some pretty color on them. There is a substantial bitter aftertaste that I couldn't get past. They weren't burnt, it's just the existing bitterness or earthiness that cauliflower has that I really don't like. It seemed to be enhanced. And it tasted nowhere near potatoes in any way shape or form. The wife likes it though, so I'll be making it again for her.

Roux, antacids have lots of calcium. She might have been craving that. But in 1968, there wasn't that much calcium in there. I think it was the gritty mint thing that she was after. Whatever. A Cajun woman could come up with some real doozies of a craving if she put her mind to it. Rolaids are tame....

There is the southern institution of adding a package of roasted salted peanuts to a bottle of "pop" that you have taken a few swigs out of. As you tilt the bottle, you'd get a few peanuts with the swig of soda. Works better with the old glass bottles, though. I don't recommend attempting this stunt with a can. Basic physics is against you there. I've done it a few times, but it's nothing that I would go out of my way to do again...

My wife and I honeymooned in San Antonio, where she tried tortilla soup for the first time, and loved it. So I tried to make it when we got back. So I made a soup that was just a hair too salty, but had good flavor and texture. The salty part was exacerbated by the store bought tortilla chips we both happily piled into the bowls. After the first bite, she and I lookad at each other and without a word, spit it back into our respective cups. It was too salty to swallow, and there wasn't enough left to try to fix. We had baked potatoes that night.

My mom says she craved Rolaids when she was carrying me. I think that may be one step removed from chalk eating.

What do you mean, "kind of" depressing? Jeez.

You should add Lucky Dogs to New Orleans. And Austin is wither Tex-Mex or BBQ. People get in fights over the stuff. Much uproar was caused when a restaurant from San Antonio won a salsa contest in Austin once. I think they changed the rules after that...

Update! Muncie, Indiana Chuck E Cheese approved for beer and wine permit. Admittedly, it's not tequila, but there's something there for the grownups too..

One would think so, but as you can see from the answer given just below yours by the expatriate in Birmingham, that may not be the case. And I know of at least one Texan who is going to vote no. Well, let me rephrase. If I was stuck somewhere with nothing to eat but my shoes and okra, I would eat okra... barefoot.

The fellow Louisiana native says... Hell, no. Can't stand the stuff.

I've had to cook for groups of 50-75 college age kids, and the things that went over well are the basics.I'd go with something I could cook the day before and heat it up there. That way you can perfect it and not have 120 kids hovering over you while you are trying to get the salt level right. So look for things that reheat well. Chili, soup, beans, stews, etc. I'd think a big beef stew with lots of potatoes and carrots for the carnivores, and a meatless beans and rice for the vegetarians. You can use black, white or red beans. Both of these could be made the day before (except for the rice) and just reheated. Some sort of garlic bread and a non-garlic, with maybe a basic green salad should round it out nicely. If you are doing dessert, you can do a basic sheet cake really easily. I'd also suggest that you cook 200 "regular people" portions. These kids have big appetites, and will flat chow down if presented with good food. You'll have them get their food, and eat while standing in line for seconds. The Atkins kids can pick out the potatoes on the stew.

The ideal use for smelt? Bait. Use them to catch some decent fish. If it's all you have, you can give them a whirl. But be warned, they are strong, oily lil buggers. If it were me, I'd try to catch a tuna.

I used to be a Coke person, until they changed formulas. Then, the closest option was RC cola. When it came back as Coke Classic, I switched to Pepsi. The best way to drink a Pepsi is almost frozen (where it's a little slushy) from a 20 oz bottle. But I'll step on anybody to get a iced down Coke in the little bottles. Sonic consistently has the best fountain drinks for a chain. And here's the southern thing that no one has brought up yet.... Who adds peanuts?