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patti

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Posts posted by patti


  1. Pret a Manger in the UK has tuna, crayfish, and prawn sandwiches at a minimum, and probably smoked salmon too. When was the last time an American sandwich shop had anything besides tuna?

    All across south Louisiana are sandwich shops selling sandwiches called "po-boys." Shrimp, oyster, catfish, crawfish, and oh, those soft shell crabs! Besides po-boys, there are shrimp salad sandwiches, grilled shrimp sandwiches, and I've seen crab burgers, crawfish burgers and shrimp burgers. Don't forget obster rolls (not here, but in New England).

    We love our seafood here on the Gulf Coast.

    Having said that, my son won't touch the stuff. He crazy.


  2. Color me naive. Since I'm cutting the rind off of the cantaloupe and not eating the rind of any melons, I don't wash them. Have I just been lucky these 56 years?

    The issue with melons is that as you slice into the melon through the rind you are pushing the bad stuff into the flesh you plan to eat. At least that is the explanation I was given.

    I guess I have just been lucky these 56 years. Any future melons will be thoroughly cleaned.


  3. Even when the disability is apparent, not everyone is respectful. My profoundly handicapped son was in a wheelchair and one of my friends questioned why I would take a handicapped spot since I was not disabled and I was the one pushing the chair. I pointed out that handicapped spaces often also include extra room for wheelchair lifts. If I chose another spot, there was no guaranty I wouldn't be blocked in and unable to open the lift when I was leaving. There were other times that I pulled into the handicapped spot, got out of my van, and before I could walk to the passenger side to open the lift, found myself being given the evil eye because I had no apparent handicap. The temptation to wheel the chair up to the evil eye giver and ask, "Is this handicapped enough for you?" was great. Never did it, though.


  4. I loved Vienna sausage when I was a kid, and when Mom fried slices of Spam, I thought it was a treat. One of my college roommates lived on potted meat and Ritz crackers. These days I can live without all of them, but I secretly still like pan fried Spam. I buy it in prep for every hurricane season, but my husband is of the opinion that even the Apocalypse wouldn't be enough to make him open that can.

    Would Dinty Moore's Beef Stew be considered canned meat (even though there are other ingredients)? I used to love it when Mom made biscuits (from the refrigerator case) and she would split them open and top them with Dinty Moore. Hey, a working mother of four had to occasionally have a back-up, easy meal!


  5. And while we're on the subject, ain't nothing wrong with cold left-over spaghetti, either. What is it about those cold tomato-based leftovers? Why do they taste so good the morning after? Somewhere, were the great gods of partying taking care of us? Did one of them say to the other, "But Bacchus, what nourishment will your acolytes take the next morning?'

    To which Bacchus replied, "Don't worry. Behold the tomato."

    How about a cold left-over spaghetti sandwich? My mom would make a sandwich out of cold left-overs like spaghetti or navy beans or potato salad, but in these instances always one slice of bread folded over. Mmm, carbs and carbs.


  6. For me, World Market's chili lemon peanuts, but I have to stop buying them. Can't have chips anymore, so I thought I'd have a "few" nuts for a snack. HA! Tried their chili lime cashews, but surprisingly love the peanuts more.

    Buttered, toasted rye with fleur de sel used to be one of my faves.


  7. That salmon is just ridiculous! So beautiful and I bet it tastes incredible.

    Smoked pineapple vinegar? Now that I like to try.

    I need to find and try that brand of crab paste above. I got one (Thai, I think) that was just really garlicky, without much crab taste. I only know to use it to make bun rieu. I may have to try it on noodles next time.

    So jealous of that Asian store. Even though we now have a Chinese store, a Korean store, 2 Indian store and one more Asian store coming soon, all 5 minutes away, I just don't think they can beat the selection in that one store. BTW, know of a good website to order Japanese stuff from? Having a really hard time finding bonito flakes over here.

    Funny, I was actually going to post that it's unlike the Thai crab paste, which is pulverised and grainy, and unlike the Vietnamese stuff for bun rieu..I literally typed that and deleted it, thinking "OK, shutup about the crab paste".. :laugh:

    Ordering Japanese online..check out http://www.chefsarmoury.com/ It's a Sydney shop with not only Japanese food and kitchenware, but they also have a lot of the sciencey stuff you'd want to really get into Modernist Cuisine.

    I have enormous ingredient envy! I wonder how crab fat/paste would do in an etouffee? That would be a nice cultural mash-up. If only they sold crawfish fat like that!

    PS - I am a huge fan of your meals/photos in the dinner thread. Your meals are an education.


  8. Katie,yes, we always had a lot of fried green tomatos at the end of the season, when frost was due. That was also when Mama canned "green tomato pickle," which, best I recall, included chopped tomatos, jalapenos, onion and I'm not sure what all else. It had a sort of sweet-sour-hot taste. Daddy loved it on hamburgers and hot dogs.

    I use green tomatos as part of my trinity when I'm cooking Cajun, because I don't like either celery or bell pepper.

    kayb, pickled green tomatoes that are sweet-sour-hot are also a great accompaniment to rice & gravy meals served here in south Louisiana. I can hardly eat rice & gravy without it. Actually, I am trying not to eat rice & gravy at all, but still.


  9. I second the maque choux suggestion, but I won't give a recipe because mine has never come out as good as my grandmother's. I do know that when cutting the corn off the cob, cut half the kernel on the first cut, the second half on the second cut, and then go in for a third cut to get the corn "milk." Good maque choux should be a little sweet with a little heat.


  10. Tonight we had a duo of Fried Crawfish Tails :wub:

    Fried%252520Crawfish.jpg

    Appetizer: Fried Crawfish Tails and Tartar Sauce

    Crawfish%252520PoBoy.jpg

    Main: Crawfish Po Boy - Fried Crawfish Tails with Remoulade Sauce on a Homemade Roll

    Oh dear! I just needed to see it all again. That looks PERFECT. I will have to just enjoy them vicariously through these pictures.

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