FistFullaRoux

They're pretty good on the grill with a good dose of Jack Miller's on em. They also make a passable jerky. Emu is better jerky meat though. I have tried grubs (Cub Scouts) and other assorted insects (drunk camping trip years ago), but the strangest for me was the calf that I raised for 4-H. Now I'd eaten veal a number of times, being raised on a dairy farm. But the idea of an animal that I had named, bottle fed, brushed, and placed Third in Show with ending up on the plate was a bit much for the 12 year old me. I have a better grip on things now.

Dear God, ain't that the truth....

Lemon/Butter/Seafood Garlic/Butter/Mushrooms Beef/Potatoes/Cheese Pasta/Olive oil/Oregano Potatoes/Green Beans/Onions (seriously. smother them all together... It's ambrosia) Cream/Sugar/Vanilla Damn. Now I'm hungry. Lunch time...

I've been sober for 4 years, and the two times any server has had the nerve to hassle me about my unsweetened iced tea, a manager has been notified. The situations were taken care of very quickly. With a new server. Who I tipped very generously. Maybe it's because I'm not what you would call a small or retiring type. I also am in the bible belt, where wine and booze in general is not imbibed by a large portion of the population. I've gotten attitude in Atlanta and San Antonio, but not in Birmingham.

OK, now that this has had time to simmer (no pun intended), I see that the responses to this issue showed what I felt to be true. We didn't realize we were doing it. I say we, because I've done it too. So, shall we move on and continue as friends? And the best BBQ I've had in Austin was at County Line. You should have seen my wife there. The ribs here in Alabama are pork (One word - Dreamland), and very good, but when they dropped those Fred Flintstone beef ribs on the table, she made a sound I hadn't heard since... Lets just say she enjoyed them. I personally hold nothing against Texans, unlike a lot of other Louisiana natives. Lived in Austin for 3 years, and my brother is still there. I honeymooned in San Antonio. I had a fuel pump go out on the Katy Freeway. Lots of Texas stories...

Cusina: In my opinion, the site has changed over the last few months. It has changed from, "You really should try xxxx if you get a chance" to, "You are poisoning yourself with toxic swill if you aren't eating what I am." I consider that to be insulting. And I have learned that pretty much, no matter how you feel on any subject, someone somewhere agrees with you. So if I feel put off by this, I know there are others who would feel the same. Others that may not be as willing to step up and say so. That is the reason I brought it up. I like this place. I like the people here. I've picked up a few things that I have used, and other stuff I plan to use one day. I simply wanted to point this out so all of us who read and post here do not lose sight of the common goal. We all act like adults around here (most of the time, at least). I've seen very little "nanny-nanny boo-boo" stuff. But when it is dressed as a sneer or a dismissive wave of the hand, I feel, personally, that there is an intrinsic acceptance of it. If you point someone out for not enjoying or being able to obtain an expensive ingredient, it is similar to telling them that, "You should stick to the graham crackers and Chef Boy Ar Dee and leave the discussion to the adults," or your opinion no longer matters. You are no longer a person of consequence. I will fight that tooth and nail. I know I'm relatively new around here, and I don't have a lot of weight to throw around, but I will never intentionally dismiss anyone's feelings regarding food. It's basic. We need it like water and shelter. We cannot live without it. And I refuse to make someone feel bad about the food they choose or have to eat.

USA Today poll graphic thingee This poll lists Salmonella, E.Coli, Trans-fatty acids, Mercury, and foot and mouth disease. The lowest percentage of people were concerned about foot and mouth (This does not state if this was strictly Americans that were polled) and that was 44%. I agree with the postings saying that people are getting the message about food safety, but I don't think people are being well-informed. Getting enough information to panic, maybe. but not enough to be considered informed. Truth be told, this poll does not disclose if the responders were prompted by a multiple choice type answering scheme. It seems doubtful, at least to me, that 44% of the general population could pull mercury or "foot and mouth" disease from the top of their head in a telephone poll. If it was a yes/no response to a list being read to them, maybe. As someone once said, "going to church does not make you virtuous, any more than going to a garage makes you a car." Or something alnong those lines. I paraphrase.

I think I may have had that once. That's why my wife tells me I need to lay off the heroin before bed...

To be clear, I am not trying to say that lively discourse on a $200 bottle of wine or any other expensive ingredient is out of place on this site. This forum is the perfect place for it. But let's at least be honest with each other. I've made stock a handful of times in my life, and it was all recently. I eat Hamburger Helper 2 or 3 times a week, because I can afford it, and I have time to make it. I don't have time during the week to slow braise a big chunk of meat and make a couple of sides. I don't have enough burners or pots to make a week's worth of food on Sundays. But when I have friends over, or it's a special occasion, I'll put the time, effort and money into it. It is worth it then. (Although being Cajun makes the special meals interesting. I have 10 people waiting for invites the next time I do red beans and rice. 99 cents for beans and 5 bucks for sausage and rice, but it takes 4 hours).

I don't think people are intending to do that either, but it is happening. It's happened to me, and I know a thing or two, even having worked in a couple of professional kitchens, and growing up with a Cajun grandmother (who has never made a stock in her life, BTW). Admittedly, it may not be premeditated, but it happens.

I was reminded of this last night watching a replay of A Cook's Tour (the Russian episode) when AB said that bread and soup were like alchemy. Simple ingredients turned into something magical.

But what about the people without kitchens? There's lots of those around. Not all of us have All Clad. An apartment electric stove and a cheap pan from Wal Mart is the best a lot of people can do. Slow food, organic produce, free range whatever are simply out of range for the vast majority of Americans. Yes, the health benefits of fresh, well prepared produce are well documented, and are the thing to strive for. But it is simply not an option for millions of people. That can of green beans on sale at 3 for $1 has been a meal for me at times. When you can quiet your belly for 33 cents, while trying to get enough sleep to make it through another day, it is a miracle in itself, and is welcomed. If on that day, someone would have started expounding to me on those subjects, they would have been very likely ended up walking funny afterward. Sometimes it's not a choice, and I don't see any good in making people feel bad about eating within their budget or cooking experience. Not everyone can be a good cook. You can teach a few basic techniques, but it will never make you good, unless there is the certain something that shows up after enough practice. You can show someone how to lay bricks or paint a flower, but not everyone can excel at it.

Hear me out on this. I'm seeing trends here that I can't say I care for. I don't like blanket statements or sweeping indictments, but it's becoming more prevalent. The first cookbook I ever made something from was a Pillsbury Cookoff. Canned whatevers and a box of somethings. Mix, mash, apply heat or cold as needed, and serve. It got me started cooking. I eventually learned that I was making things that could be so much better, but it got me cooking. I was at least measuring things and putting them in the proper sized pan. And it taught me how to read a recipe. It's not all bad, people. I think sometimes we (me included) need to get down off our poverbial high horses and just eat the damn nachos like everyone else does. It won't kill us, and it makes the good food taste even better. Everyone admits to certain boxed or canned things, like its a dirty little secret. (I eat the canned frosting, but I also collect little girl's left shoes.... or something like that. Just offering an example.) Face it, the canned and preserved foodstuff is here to stay. We can rant against Velveeta all day long, but they sell enough of it to prove that somebody likes it. I know, just because someone else likes it does not make it good, but just as we (me included) get to feel a little bit superior when someone turns up their nose at "stinky cheese", that same person is thinking that we don't know what we're missing when we pass on the Kraft and Wonder Bread Grilled Cheese Sandwich. It's all food. If nothing else, it is food. It provides calories and stops the grumbling tummy syndrome. And it is within the price range of most Americans. Not all of us live in New York, or even major cities. I can get pig's feet quicker than I can get Osetra. And by the time I'd go through the process of ordering something special, it is usually past it's prime by the time I can get it home. So it's not worth it. I wouldn't trust myself with foie gras, even if I could get my hands on it. I'd be too afraid to mess it up and end up throwing 50 bucks out the window. So I'll stick to what I'm comfortable with. One day, when I hit the lottery, I'll buy that lobe or two of foie gras and try a few things. Until then, the rib eye at 9 bucks a pund (on sale) is about a deluxe as I get in the kitchen. Thanks for letting me vent. I'm not trying to cause trouble, but I see a class war brewing, and I think certain things need to be kept in mind. Edited to fix typos I didn't catch the 3 times I previewed the post. grrrr...

Which microbe is the hardest to get rid of? And have there been any instances of food related illnesses while in space? Also, has anyone suggested trying to make pizza dough in microgravity? The reaction of the yeast to the environment would be fascinating. The tossing of the dough could be an interesting thing to watch as well. It gives the kids working Sbarro's something to dream about...

Louisiana should probably be the easiest state to locate haggis and other offal. Offal is practically an industry there. OK, it's usually pork or beef, but Cajuns eat everything but the oink. Ever hear of boudin? Replace pork with sheep and rice with oatmeal, and you're nearly there. All you would have to do is find a recipe and make a special request of a butcher. He might have to "import" a sheep, but they can be found. A local butcher (which still exist in surprising numbers, especially in south Louisiana) can cut up whatever you would need. There may be a good chance you would have to buy the whole animal, but you never know. I do know goat, racoon, rabbit, venison, and any number of other critters can be found in pretty much whatever cut you desire. Sheep's not a big stretch.

The "Appetizing appetizer Закуска аппетитная" sounds... um.... appetizing?

I'm noticing that most of these are clihes. My english professor always told me to avoid cliches like the plague. Here are some more... Going nuts Going bananas Being cheesy Apple of my eye Candy Apple Red That car is cherry The paint is orangepeeled Got him right in the melon Quit trying to butter me up To old to cut the mustard Cauliflower ear Mutton chops Flat as a pancake A big beefy guy Something's fishy Champagne wishes and caviar dreams 20 lashes with a wet noodle John Tesh (for exapmle) is whitebread The chitlin circuit That's corny Now that I have officially beaten this dead horse...

I got A Cook's Tour - Anthony Bourdain for Xmas. Reading it now. I'm forcing myself to quit after one chapter each night, otherwise I'd read the whole thing, not get any sleep, and be ill prepared for the next day.

I've had good luck with my Philly Style Andouille Pop Boys. Sautee sliced bell peppers and onions in olive oil. Season w S&P Add juilenned sausage (remove casing if it is tough - you can use any good smoked sausage, venison is excellent) and sautee until heated through You can add cheese (I like provolone) first so the sausage melts it, or add on top, then broil for a minute or so until the cheese gets bubbly. Quick and easy, and darned impressive every time. Perfect football food.

I almost convinced my wife to do these for our wedding. Almost. I ended up tying little soaps in that meshy stuff with little ribbons. I still think elegant little foil/mylar envelopes of M&Ms in our colors would have been well recieved, and not left to moulder under the bathroom sink. Plus we had too many. People would have enjoyed and cleaned out the candy. Anyone need some little heart shaped glycerine soaps? BTW, I have also seen these at tailgate parties and other sports events. They really do work in that situation.

Der... And how could I forget? I got the first 3 Good Eats DVD's. I also got the book for A Cook's Tour. I've been up late the last few nights...

My version of that is, "The early bird gets the worm, but the second mouse gets the cheese."

This was a line in a song by Jellyfish. The name of the album? Spilt Milk. Which you cannot cry over (I think I just gave my English teacher an aneurism).

The Cajun tradition, which I was taught - your mileage may vary - kind of bridges north and south. The morning of Jan 1, everyone trundled off to one of the relative's house. The location was decided ahead of time. Black eyed peas were served, and only "black eyes" will do. Cabbage also, usually in the form of slaw, but sometimes smothered. Then the rest was a kind of traditional holiday meal. Since we didn't really do turkey at Christmas (we did gumbo), the turkey was saved for New Year's Day. Men and boys were outside, if the weather was cooperating, the ladies sat around the kitchen table and told terrible lies on the men, and whoever was interested was propped up in front of the TV for the Rose Bowl Parade and/or whatever football game was on. Last year I was DJing a party in a Mexican restaurant. This year we'll interrupt the poker game to yell and whatnot. I'll still choke down one and only one small spoonfull of black eyed peas, and some cabbage. I'm thinking of making stuffed cabbage leaves, garnished with a few black eyed peas. Just for January 1.

We had a kind of culinary Christmas. To begin with, My brother gave my mom a Fry Daddy. She opened it, and got a funny look on her face, then recovered. Then he opened his gift from her. A Fry Daddy. Priceless. I'm so jazzed. I finally have my Kitchen Aid mixer. A 5 1/2 quart beauty in Cobalt Blue. I unpacked it as soon as we got home and made whipped cream because I could. Also got a small All Clad pan. Beautiful. We also received some gourmet cookie dough, really amazing chocolate covered pretzels, and some other odds and ends. My sister-in-law worked part-time for a few extra bucks at Williams Sonoma. Employee discounts are marvelous things. hehe