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JGM - I can sympathize! Two winters ago, Charlotte was hit with a major ice storm and we were without power for five days! Luckily, we have a gas water heater, so I could take hot baths, but our stove and over were electric at the time - we have since remodeled and switched to a gas coooktop. I became an expert at cooking on the camp stove, plus we have a gas grill and a gas cooker for frying turkey. I also had a stove-top espresso pot which was a life saver. You're lucky you have a job! I was stuck at home with two kids and we were all pretty damned miserable by the end of our ordeal. As for a soup requiring no chopping - try avgolemono: Ingredients 3 cans of chicken broth diluted with 2 cans of water 1/4 C raw rice 3 eggs 1/4 C fresh lemon juice Optional - shredded cooked chicken 1 lemon, thinly sliced Bring first 3 ingredients to a boil in a saucepan. Cover and simmer until rice is tender, about 15 minutes. Remove from heat. In a bowl, beat the eggs untill fluffy, then beat in lemon juice. Slowly stir about 2 C hot broth into the egg mixture and whisk vigorously. Pour back into rest of soup. Whisk until slightly thick. Add shredded cooked chicken if desired. Serve hot or refrigerate until cold. Garnish with lemon slice. Oyster stew is another good bet - and very warming b/c it is so rich: Oyster stew

What about "smashed" potaoes????? Why do the potatoes drink so much?

Thanks to whoever gave the link for Soupsong.com Tonight I made the Tomato Bisque to go with leftover turkey sandwiches. We roasted another turkey on Sunday because we decided turkey once a year is not enough! Initially, I followed the recipe as written. I decided the tomato flavor was not strong enough. I added a can of tomato sauce, and still not enough tomato flavor. After I added a can of tomato paste I was satisfied. This soup was good - and comforting, though I think I over pureed - would like more tomato bits in the soup. Next time, I will try Bobbly Flay's Creamy Roasted Tomato Soup

It was decided by my SO that tonight we dine on soup and sandwiches. Rather than the wild mushroom, I am craving a tomato bisque. The soup thread has me thinking!

This looks delicious! back when I waited tables, the sous chef made a daily soup for our comp meal. Lalo made the best cream of caulflower soup. Can you tell me where to find the recipe for Sam Kinsey's soup?

All excellent suggestions. I just weighed the leftovers, and I have nearly 3 pounds to work with. My husband mentioned Cuban sandwiches last night, so we may use some for that. I have some empanadas discos in the freezer that I ned to use also. I really like the carnitas idea - shred the meat, reheat in a skillet - crisp it up a bit - and serve. Hmmm. This roast was incredibly good - slow roasted it for 6 hours at 275 - nice crisy crist and buttery tender on the inside.

I made a delicious slow roasted pork butt for tonight's dinner. The only size available at the market was a 6 pounder - much too big for my family of four. I am now faced with at least four pounds of leftover meat. Other than sandwiches, what should I make with the leftovers? I thought of Pozole.

Soup is my favorite dish, too. I try to make a soup a week, and we eat it once for dinner and then I get to finish off the leftovers during the week. Some of my favorites: Chowder - any kind Avgolemono - with extra lemon Potato cheese Veggie beef made with short ribs and broth fortified with red wine Harira Senegalese Pozole Vichyssoise Gazpacho - garnished with shrimp and avocado Chilled cucumber with dill One my whole family adores from Dean Fearing at The Mansion on Turtle Creek: Tortilla Soup 3 tbsp. corn oil 2 qts. chicken stock (recipe below) salt to taste cayenne pepper to taste 4 corn tortillas, coarsely chopped 1 cooked chicken breast, cut into strips 6 cloves garlic, finely chopped 1 avocado, peeled, seeded & cubed 1 tbsp. chopped fresh epazote (or 1 tbsp. chopped fresh cilantro) 1 c. shredded cheddar cheese 1 c. fresh onion purée 3 corn tortillas, cut into thin strips & fried crisp 2 c. fresh tomato purée 1 tbsp. cumin powder 2 tsp. chili powder 2 bay leaves 4 tbsp. canned tomato purée Heat oil in a large saucepan over medium heat. Sauté tortillas with garlic and epazote over medium heat until tortillas are soft. Add onion and fresh tomato purée and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato purée, and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste and cook, stirring frequently, for 30 minutes. Skim fat from surface, if necessary. Strain and pour into warm soup bowls. Garnish each bowl with an equal portion of chicken breast, avocado, shredded cheese, and crisp tortilla strips. Serve immediately. Serves 8-10

Debbie, I saw your request the other day, and I have been thinking about your questions. I have lived in Charlotte for almost 13 years, having moved here from Atlanta. I have also lived in Houston, Dallas and Nashville. The food scene here has changed dramatically since I moved here in 1992. Back then, there were no "ethnic" restaurants to speak of. Middle East deli was here as was Thai House. We had a good, upscale Greek restaurant (the Grapevine) that went out of business. There is a significant Greek population here and they own a lot of the diners in town (the Landmark, Athens, the Open Kitchen to name a few) As Charlotte has grown, so has our restaurant scene. As with Dallas, Houston and Atlanta in their early days of rapid growth, we have seen a dramatic rise in the number of national chains (Mortons, Capital Grill, Macaroni Grill, and the like) and a nice increase in the number and variety of ethnic restaurants. Favorite ethnic: Lang Van for Vietnamese, Taqueria Linares and Taqueria La Unica for Mexican, the Red Sea for Ethiopian, the Woodlands for Indian (vegetarian), Middle East deli for Lebanese, La Gran Havana for Cuban Favorite American: Coffee Cup for breakfast, Eddies for burgers, Cajun Queen and Boudreauxs for Cajun (the former has excellent fried oysters), the Penguin for fun atmosphere and great fried pickles, Merts Heart and Soul for southern. Best new restaurant - Arpa for tapas/Spanish - really quite good food here. Favorite upscale: Barringtons (most innovative menu I have seen) and Bonterra (great wine list and service) As for food shopping -- while it is certainly wonderful to have Dean and Deluca, I wish we had something akin to the Dekalb Farmer's Market. We could definitely use more fresh produce options. The biggest plus to D&D is that we have a wonderful source for imported cheeses and meats - even foie gras. We have the Fresh Market and Talleys for decent seafood options. Novas is a good bakery, but we could use more - what I would give for a convenient bakery that makes excellent croissants and French pastries! I was reading a post about Nashville's Capital Grille, and thinking how wonderful it would be to have a restaurant with an innovative chef who offered tasting menus. City influences - definitely the banking scene (thus the number of steak houses) plus the fact that Charlotte is family oriented. We do not have the number of singles with money here. It seems to me most Charlotteans opt for the chains (Olive Garden, Macaroni Grill, Carrabas) as they are hesitant to try dishes that are truly adventurous. Good luck on your article!

Mjuddarah is the only vegetarian dish my son will eat. My husband, who is of Palestinian decent, grew up eating mjuddarah. In our house, we top it with plenty of browned onions, salt, pepper and yogurt. My favorite topping is a tomato and onion salad with a dressing of olive oil and lemon juice. My mother-in-law also makes a wonderful, very basic lentil soup with spinach and lemon. It is fabulous.

I tried to order from Keys Fisheries today, willing to take Jason's advice and try the mediums. Sadly, they told me they didn't have any claws they could ship as the surf had been too choppy for the boats to go out. I suspect they had to reserve the claws they had harvested for Joe's. I ordered from Billy's - not the cheapest or at least not as affordable as Keys Fisheries. They arrive tomorow, and I will most definitely post my review. My husband and I love crab claws - almost as much if not more than lobster. When we were in the Keys last Spring, we picked up from Keys Fisheries twice in a four day period. I remember going to Joes many years ago as a kid. It was a real treat - but then Dad was picking up the tab. I took my husband there a few years ago, as he had always wanted to try it. He's a big James Bond fan, and apparently, Joe's is mentioned in one of the books. The experience was certainly memorable - great service, great claws. But, one visit is sufficient

Or, like the Bookstore Cafe in Charleston or Dixie Grill in Wilmington. Eddie's has a decent and varied breakfast menu. The make French toast using ciabatta, lovely looking pancakes and they feature a unique omlette each weekend (fillings such as crawfish or andouille, etc) I can never eat that much at breakfast, so I haven't tried their fancier stuff. They have cheese grits and the other usual suspects. Sadly, their biscuits are not good and their coffee tastes like wet paper towel... I would love to have a La Madeleine bakery with their incredible croissants and other French pastries, fresh fruit salads and real coffee.

Phaelon, glad you got to try Eddie's. I haveto admit, I now agree with your girfriend on the She Crab soup - I used to love it, but now think it is too think with too little crab. I have never had a great She Crab soup, though the version my husband tried at Charleston House was better than Eddies. I have vowed never to return to the Pancake House. I have been three times, and each time, the service was absolutely terrible. They are slow, slow, slow. Ah, the Coffee Cup! Definitely worth the drive. Sorry you missed out on the grits, but their potatoes are very good. Did you try the bacon? Just curious if you liked it as I love their bacon. My goal for the new year is to try some new places - Zinc being one of them.

Everyone is familiar with sausage (or sawmill) gravy and biscuits. My mom's twist was making cream gravy from bacon drippings and serving it over toast with crumbled bacon. We called it gruel and we loved it!

Thanks, Jason. My husband and I have never even tried the mediums - only because we are gluttons! If I stick with mediums, I can still use Keys Fisheries again, but I might try a new place for fun. Now, who has the best recipe for Key Lime Pie???

From the Sarasota Extension website: Florida law takes advantage of this ability of regeneration by making it illegal to harvest whole stone crabs. One or both of the very powerful black-tipped claws may be removed provided the length of the forearm measures 2 3/4 inches. If not, the claw must be left on the crab and the live stone crab returned to the water. If is also unlawful to remove claws from egg-bearing females. I also thought only one claw was removed in order to leave the crab witrh a form of self defense. Have you ever heard of this place? https://65.38.168.164/~seafoodw/beststonecrabs/order.htm

For the past three years, I have ordered crab claws to celebrate the New Year from Key Fisheries in Marathon. Looking at their site, one can no longer buy anything larger than a medium claw. My husband read somewhere that they sell their large claws to Joe's. I need a new, reliable source for my jumbo claws. I found some places on the web: Fresh Choice Seafood Combs Fish Company Gamby Shack I know I can order from Joe's, but I don't think I need to pay for the name brand claws. Any South Florida locals out there have a suggestion for me?

Hey - I loved spinach too! The canned variety (sadly) with plenty of vinegar. I also loved liver, sauerkraut, baby peas and olives. I hated spaghetti and mashed potatos! I still hate spaghetti (with meat sauce) but will tolerate the spuds. My dad introduced me to frogs legs and cabrito on hunting trips to Brownsville, TX and I loved those too. My favorite thing was snails! My kids have some unusual likes...they both love pate (I have to watch my son with this as he will gorge himself on the stuff), all kinds of olives, fish (especially the tuna and salmon), oysters, pesto and strong cheeses - pecorino Toscano, goat cheese, blue. They love Indian, Thai and Lebanese food. And what is it with sucking on lemons? Both my kids did this when little, but they outgrew it. I discouraged it b/c I was taught that too much lemon juice will eat away the enamel on your teeth - maybe an old wive's tale, ut that's what I knew back then.

As a kid, I loved peanut butter and brown sugar sandwiches - hmmmm. Strangely enough, I also loved braunschweiger with mayo and brown mustard on pumpernickle My husband loves french fry sandwiches - preferably on pita with garlic sauce

My family rented Poggio di Sopra a few years ago. Here is a review: Poggio di Sopra 2 The home is owned by Sandro Chia - an artist and vintner. The home is 9 km south of Montalcino, situated on the top of a hill overlooking the 13th century Sant Antimo. There are two units which will sleep a total of 10 very comfortably. My husband and I both love to cook and to eat. We found the kitchen here well equipped. I did not see the kitchen in the lower unit, but I can imagine it is of equal quality. There is also a good outdoor grill, a pergola with dining tale, an extra, full size fridge with ice maker and dining set near the pool. Wild herbs grow everywhere, and there is a vegetable garden tender by the caretaker. As I recall, there is also a larger kitchen and dining room on the ground floor that one can rent for special gatherings. There is decent shopping in Montalcino for the basics and of course WINE! We loved this place - my son is still talking about it 3 years later. BTW - the home is featured on the "to do" list in the book 1000 Places to See Before You Die Email me if you want more photos of the house and the area.

I have to second the suggestion re: pulses. I make a wonderful Lebanese dish, Mjderah, made with lentils and rice, cooked together and topped with onions which have been browned in olive oil. Top this with yogurt and/or a salad made with tomatoes and onions dressed with olive oil, lemon juice and garlic. Yummy, nutricious and cheap. I also have a fabulous recipe for a Tuscan chickpea soup that is nothing more than chickpeas, garlic, onions, a bit of vermicelli and rosemary cooked with veggie stock and then pureed slightly. Black bean soup - Cuban style Lastly, one of my favorite dishes is limas cooked in a bit of bacon fat with onions (we also add some pickled jalapenos) and mixed with rice. I absolutely hated limas as a kid, but I have since grown to love them cooked this way.

Eduardo Pria of Eduardo de San Angel

I have not noticed a significant change in quality. The biscuits and country ham and grits are still good and the prices are certainly reasonable. I want to know where they get their bacon? I tried frying up some side meat this weekend, and while it had the same texture, it did not have the same flavor. The bacon at the Cup is thick and fatty and it really melts in your mouth. Yum!

I made my first attempt at French macaroons last night, and I must say, I was fairly pleased with the results. I used Herme's recipe for chocolate macaroons. His recipe says that the tops should be dry and cracked, which suprised me as I do not recall the macaroons at his shop in Paris having cracked tops. My did not crack, and they came out shiny on top. After I pulled my first sheet from the oven, I remembered a tip I had read in a recipe from Saveur - once you have piped the batter onto the sheet, let it sit at room temp for 30 minutes before putting in the oven. This will allow the batter to dry out slightly. My last sheet to go in the oven had this chance, and I have to say they did turn out the prettiest. I did experience the same frustration with my attempt to grind the almonds others have experienced - though I ground them in the Cuisineart for 8 minutes, I did not feel the powder was fine enough. I compensated by putting the ground almond/powdered sugar mixture through a sifter before mixing with the eqq whites. My batter was thick and sticky. I plan to try this recipe again - as I really need to hone my piping skills! Though the cookies were tasty, they were far from uniform in shape and size. I may try the powdered whites on the next attempt as I have a package in the pantry just waiting to be used.

Inevitably, recipes calling for chopped chipotles only call for 1-2 chopped chipotles, thus leaving a large amount to go to waste. Thank goodness someone invested tomato paste in a tube, as I found the canned stuff was subject to the same fate as the chipotles. What do you do with the excess? I am trying to adopt a better "waste not, want not" mentality for the new year.