catdaddy

Looking forward to lots of seafood.

Packed with business as well as home cooking?

Thankfully, TK and MC are not the be all end all of the culinary worlds. Western traditions aside, in the end trust your own palate and cook what you want. Of course if you have a howling French guy in your ear you ought to follow what he wants.....

LMFAO

10 min. eggs in the shell?

Yum. Are these babies available outside NM and AZ?

If they can over to Sanibel on the west coast try Sweet Melissa's. Independent with chef/owner working everyday, local fish and produce, and just enough sous vide for the hip edge.

Boy, sounds like a great start. Was Chef Symon at his place?

Wow. Your blog has been a lot of things-----educational, fun, delicious, beautiful, and inspiring. Thanks so much for the effort. You've done more for Australian culinary tourism this week than the government $ has done in years. Cheers, Ian

We call em alligator pears down here in cracker land.

This is a brilliant use of oatmeal. I'll be trying this soon. Loving a look into your kitchen.

Look up the Hominy Grill. It serves breakfast, lunch, and dinner local style and ingredients. Be sure to have the buttermilk pie and shrimp'n'grits.

Wow, great suggestions. I'll try the wash and soak next time. Then the 15x15x15 methods. Thanks, all.

After a trip to Puerto Rico where we enjoyed great rice and beans. I've been playing with the medium grain rice used there. Most of the time the rice comes out ok but seemingly too al dente. When I use more water it gets a little soggy. Looking for that sweet spot and wondering if a) med grain rice is normally like this, b) maybe it has been sitting on the shelf too long and dried out, or c) there is some technique I don't know about. ?

How about dark rum instead of bourbon?

Yeah! A Carolina foodblog! I grew up in Durham and spent almost 20 years in Morehead City, where they are rightfully proud of their whole hog BBQ. I encourage you to visit the farmers market in downtown Durham........it gets better and better every year. I like your list of in state food products and would add Bojangles Chicken 'n' Biscuits. Looking forward to the rest of the week.

Great fries and fresh brewed iced tea. Burgers are best with few toppings because the beef is good.

Sharp knives and lots of booze. I can't wait.

Truer words have never been spoken. I never used to pray at the dinner table because I've never been religious........then I married Mrs. Catdaddy who was raised in the church. She likes to say grace and I like her so I got used to it. Then I discovered that I liked slowing things down after preparing a meal and taking a minute to be thankful for the food in front of me. Not really praying but stopping to enjoy life.

Holy hen's teeth Batman, that grilled fried egg samich looks great.

Bump. Wondering if anyone has found these babies in the South/Southwest Florida markets. Stone crab season ended on 5/15 and lobster season doesn't open till the middle of August.

I love this set up. I'm going to try shrimp and soft shelled crabs this summer.

Yes I grew up there.

There is an excellent year round farmer's market in downtown Durham that would welcome you with open arms. Also a vibrant slow/local food movement in the area producing some great artisanal food. The local economy is also in better than average shape. You'll love Durham.

Do tell....What is the retrograde starch method?