FistFullaRoux

For the thinner consistency, consider aging the sauce for a few days, then straining out some or all of the solids. The flavor should have permeated the liquid, so the vegetable fiber can go. However, there is a lot of flavor left in that pulp. Freeze it to add to your next batch, then strain it again. Eventually, you will have this mess of fiberous stuff that tastes great, but looks and feels funny. Use it to season soup or chilie con carne. You could even use it to flavor vinegars or oils, sort of a lower level hot sauce for weaklings. Just call it "squeezins". Or dry it out in a thin layer in the oven and grind it up. Use the powder in any recipe that calls for crushed or ground pepper.

I grew up on a dairy farm, and never had a problem with curdled milk, unless it was mishandled in some way, or mixed with something acidic. Methinks the supply may have come in already mishandled. I'm not sure what agitation has to do with it, though. I'm assuming that being in the Yukon, it was somewhat remote, and may have come into the store ready to go bad for whatever reason. If your store is at the end of a route with a substandard cooling system in the truck, then the repeated opening and closing of the door may have raised the temp of the milk to a temperature that would make it go bad quicker. Of, course, this is all pulled directly from thin air, and making a lot of assumptions. BTW, you can still use the dried apricots, just add them at the end once there is some starch in the liquid. That will prevent the curdling.

Well, since it is a general foods topic and there isn't a kosher category, I almost hesitate to add that I like it mixed with mayo and slathered on a pork loin, then baked. I'd think the same thing could work for chicken as well. It took a little to get used to the idea of baking with mayo, but when I realized it's really just oil and eggs, neither of which are out of place in savory baking, it's OK now. Now I use many spice/dip/mix recipes my mixing with mayo, then coating or battering something.

Just got back from dinner at Upperline. Every great review I've read about the place is dead on. They have a summer special of 28.50 for a 3 course meal. Too good to pass up. Joanne is a real sweetheart. Just a super nice lady who has a kick ass restaurant. I can't say enough about her. Service was quite good. Even though it's September, I had the duck and andouille gumbo as a starter. If I could only have one thing to eat for the rest of my life, man, that would be it. The veal grits and grillades I'm going to have dreams about, and the bread pudding was outstanding. I'm not a big fan of whiskey sauces, and it seems every chef puts it in their bread pudding somehow. This was amazing without the booze. Kevin, thanks again. Right on the money, pal. The gumbo is a new goal for me to reach for. Gumbo, grits and grillades, and bread pudding. That's pretty much New Orleans in 3 courses.

Kevin, that is exactly what I was looking for. Cajun, I can do at home. Learned from my grandmother, so no restaurant is going to be able to top it. I've probably got more tasso in the freezer than they do. Galatoire's and Upperline are perfect. Even better that I can mention eGullet and find a spare seat somewhere. Restaurant One sounds like a blast. And thanks for the poboy recs. My experience is more than a few years old, and probably wouldn't know where to start. Thinking a little further, I'm probably going to skip brunch and grab a mufellata to keep in the cooler. Central Market is back, right? Many many many many thanks.

All of a sudden-like. I'll be working during the day, but I plan on burning the hell out of the expense account at night. No time to get reservations, and I won't be available for early dinners, but I will be in New Orleans tomorrow through Sunday. I'll be staying at a hotel in the CBD (I know, but the company got to decide). I have a car, and I'm not interested in cocktails. Haven't had one in 6+ years. Part of the reason I've resisted repeated attempts to send me there until this emergency. Where can I eat without a reservation these days? I know about the grab and go's and some of the neighborhood joints. I want at least 2 sit-down tablecloth old-school New Orleans meals. Maybe even brunch on Sunday before I point the car back toward the frozen Nawth of Birmingham. If I can't get old-school, I'll settle for damn tasty. Quick trip, no reservations, wanna eat well, help a guy out, K?

I am usually a ketchup/mayo mix guy, unless they are from Arby's. Then it's straight Horsey Sauce. Occasionally, a ketchup/Tabasco mix, or french onion dip. I'm almost ashamed to admit that last one, but I did it anyway.

They make wonderful preserves by simply cooking them down with sugar, then filling sterilized jars. It'll keep for years, and they were an essential part of my upbringing. Try those preserves in a bowl of cornbread and milk. I had that for breakfast many times growing up.

First thought is puff pastry from scratch. A large batch. Peking duck would be another idea. Edited to say: Oops. Missed the vegetarian part. My bad.

Jeez, I thouhgt we were pushing the outer limits when we infused jalapenos and sun dried tomatoes into tequila in college. Salsarita, anyone? I am impressed and disturbed. The egg thing, however is going to be a tough one. You can't cook the egg in the vodka, since the vodka will lose the alcohol. But, since egg whites taste of nothing, and the yolks are what deliver most of the flavor, consider a savory curd type concoction, maybe even with bacon in it, an addition for the breakfast boozer. Maybe a bacon/sausage zabaglione?

Don't overthink it. Take any favorite peanut butter cookie recipe and stick a Hershey's Kiss (or your favortie chocolate piece) on the cookie as soon as it comes out of the oven. No need to temper it. It's makes ugly, but super good cookies. Good to do with the kids as well. A side note, M&Ms work as well, but they have to be mixed in before baking, as the candy coating does not go anywhere. If you get these still warm from the oven, the little bursts of melted chocolate in each bite are sublime.

Well, here's a question. Who among the available folks would you have picked for your team? Me? I would have picked the best possible three, then sent them somewhere else. I'd rather crash and burn alone than deal with that bunch of nitwits. That being said, my wife, friends and family are all about getting me to try out for the show. Would I win? nah. But I could be pretty entertaining. I do know a thing or two, even though I've never worked in that kind of kitchen situation. It seems that it is a lot like the farm work I did growing up. Do what the boss says, when he says it, and the way he wants it done. Period. How hard is that to grasp? Get creative when he tells you to, not when you want to be. I sure as hell could have won some of those challenges. Who can't cut a steak?

So that would mean that the winner would be either Virginia or Heather. Tough choice. I'd lean toward Virginia, though Heather has better cooking skills, from what I've seen. Like I said before Virgina knows and admits she is out of her element. The fact that she is going forward and trying anyway gives me the thought that she would be the best option. Note that I said option, not qualified. Interesting show, though.

Just a thought from an interested bystander: Regarding the butter issues, do the ingredients have to be dissolved in water? Can you mix them into, say an olive oil bath? That may solve the floating issue. Fascinating work people. Mind boggling.

I didn't laugh. I cringed. I do think the gag gifts were brilliant. Remind the competition of their failures. In the competitive spirit of the show, it was a smart move.

There's a small part of me that disagrees. I think by admitting that she would not be able to walk in and take over, Virginia made herself a little stronger by proving that she understands the enormity of it. Everyone else has screamed, "I'm here and I'm ready!", whether they are or not. She may have just showed that she at least grasps the concept that she has a lot to learn. I wouldn't be surprised if that ends up going in her favor. It's been said here before that being a decent line cook does not make you an executive chef. She just showed that she knows that.

Oh, please please please please let Sarah go home. please please please eta: yesssssssssss

All about the Hellman's or the Deep South (Winn Dixie store brand, I think) when I can find it. Kraft, eh. Miracle Whip? Not even in the same category. It's like lumping it in with wallpaper paste or wire wheel polish, where it may find better uses than food contamination. Odd uses? Mix it with some onion and seasonings to slather on a hunk o pork loin. If you are lazy, you can use the Lipton Onion Soup mix. I was skeeved out by the thought of baking with it, until I realized that it's oil, egg, and some flavorings like lemon. Not so bad once you get past the hot mayo idea. That said, it also could be used to hold breading on fried things. Edited to add: And I also do the thing with the fries. Mix a bit of catsup with it though. Kind of like a low-end remoulade sauce.

see also http://www.2theadvocate.com/news/business/3447791.html A new generation continues the tradition. Making lemonade out of life's lemons.

I think many of these may have come from the restaurant world, where saving a few syllables is a part of the "hop-to-it-make-it-happen-NOW" thing. (see "veg", "mise", app", etc) Since the EVOO seems to be the major culprit, I have a suggestion. Extra Virgin Olive Oil becomes "Olive Oil", and the other stuff becomes "Slut oil". Should clear up any confusion.

Two sticks for fire, one for skewering and a sharp rock for cutting. Or you can live on the water and eat sashimi.

Wait a minute, Pumas are cool again? How the hell did I miss that? I still have a "vintage" pair somewhere... My first cookbook was from one of the Pillsbury Bakeoffs. Since then, I'm a happy baker. Bread, souffles, casseroles, none scares me. Still stuggling with the pan gravy a bit. It's edible, but nothing to write home about. But I can roast a chicken that will make Julia clap her hands with glee. Very nice article.

I have to think that Sarah staying is done by the producers. She's conflict, pure and simple. Not that Maribel was strong, but she's there because she's the shit stirrer.

Garrett has the personality to become an exec. Not much in the way of experience, but his stint in the pokey would only make him more intimidating to the kitchen staff. Although, according to much of what I read, many "real" kitchen staff have records of thier own. Garrett has that "fixing to snap" look about him. Ramsey shouts and lets it out. I haven't seen Garrett come unglued yet. That would be interesting. I wouldn't want to be around when it happens. That may be his secret weapon. Everyone looks at him and thinks of the prison thing. I could see Garrett more as (call me strange) an instructor at a culinary school. Get his degree, and let him oversee the newbies. I'd find that all kinds of amusing to watch. Big ol' dopey Keith at his side as sous. That actually has the makings of a decent movie, maybe. All of this to say, that I think that either Heather or Garrett, short of a complete meltdown on their part, look like they are going pretty far. But if I had to pick a winner right now, I'd say Keith.

I can smell all of those aromas, but they're no big deal to me. Warm milk gives me the gibblies, but raw egg and any meat/poultry are fine. I also grew up on a dairy farm, maybe the warm milk thing isn't so much a disagreeable odor as the memory of 4:30 am in February. I strangely found myself smiling a few days ago as I was trailing behind a semi full of cows. The smell, believe it or not, was quite agreeable. Call me weird...