patti

What makes it Cajun? If the recipe starts with, "First, you make a roux." That's Cajun.

I haven't yet had the nerve to start my own thread at eGullet, but to have inspired a thread feels pretty good. I'm having fun exploring the links that others have contributed; thanks for thinking of this, lovebenton0! I'm sure I'll be returning to this thread again and again.

Fifi, my mother's way (and now, mine) of making cornbread dressing was very similar, but she added shredded chicken (from the whole chicken she'd used for making the stock). She also didn't use biscuits, but I might have to give that a try this year. Thanks.

Thanks for taking the time to do this foodblog, Ronnie. I've really enjoyed it, and that soup looks so good, I might have to make something similar for election day supper. Thanks for the inspiration.

Ooh, this is going to be a fantastic foodblog! Even the introductory posts are most excellent. Welcome PrepCook! Can't wait to see what you two eat this week.

Maybe the key to enjoying Tater Tots is never having been subjected to them in childhood as a casserole ingredient?

Is this a trick question used to ferret out those of us who don't really belong here amongst the gourmets and gourmands? Pssst! Try them topped with chili and cheese.

Yum, what kind of bread is that in your multi-meat sandwich? Looks good!

eunnyjang, my mother ate spaghetti sandwiches exactly as you describe. Other favorites of hers were cold potato salad sandwiches and cold rice dressing (dirty rice) sandwiches.

You think Mom is holding out on you?? ← Hehe. No, she got too much pleasure out of telling everybody about my quest for her recipe for her fabulous lettuce and mayo salad. I guess she just had that extra special 'mom's touch' for making food good.

Am I the only one who wondered exactly where the Thousand Island is slathered before the lights go out? My mom used to tear up iceberg lettuce, add salt and black pepper, and toss it with mayo for a simple salad to accompany our supper. She laughed pretty hard when I called her for the 'recipe' after I was married. (I swear, she did something to it to make it taste much more special than that.)

When my husband was in college, sometimes he was too broke to have anything but jam sandwiches. Jam two pieces of bread together and eat!

Last night's dinner looks wonderful. In the words of an old Maxwell House coffee commercial, your blog was, "Good to the last drop." Thanks for sharing!

Sounds like crazing, to me. I googled, "Le Creuset crazing" and found this in an Amazon customer review for Le Creuset: Disclaimer: I don't own any Le Creuset (yet), and am just trying to be helpful with regards to your crazing question.

I didn't have beer breath until after I was 18, when it was legal. However, there were many instances of Boone's Farm Wild Mountain Grape breath. Of course, the subsequent vomit breath usually covered up the smell of the wine.

Anna, all the best to your darling Miss Jess, and hopes for the quickest and smoothest of recoveries.

Todd, I'm a couple of hours southwest of New Orleans, but I've seen those little packets of dried shrimp for years and years and only ever bought my first a bag a few months ago. I tasted one shrimp and decided I'd eat the rest later. Later never came. Perhaps it's an acquired taste. I really don't know many people who eat them or even know what to do with them, but SOMEBODY must be eating them. I did have one co-worker a few years back who said that she always used dried shrimp as an additional bit of seasoning in her seafood gumbo. I can't say I've tried it in my seafood gumbo, though.

Fifi, I adore Marcelle Bienvenu's writing and miss her dearly since she no longer writes a food column in our local Times of Acadiana. From a few of Mayhaw Man's posts, I gather she now writes for the New Orleans Times Picayune. Definitely our (Acadiana's) loss.

Sure, a boudin sandwich on good french bread! Slice it open and scoop it out of the casing and spread liberally on the bread. Yummy. My father used to dip it in Steen's Cane Syrup. I don't think any other brand of syrup will do, though.

I grew up in South Louisiana and we had margarine, not butter, for daily use. We were neither poor nor rich, simply middle class. I have no idea why my mother preferred to serve us margarine because I never questioned it. (What did I know?) I would venture to guess that most of our friends and relatives also used margarine. I serve butter at my house, but it has not always been so.

Thank you, how sweet of you to say. Is your name a clever play on the old song title, Johnny B. Goode?

Yes, you can buy bags of individually frozen boneless chicken breasts with the skin still on. I don't recall the brand, except to say it's not Tyson. Are you Wal-Mart averse? I bought them there or Albertson's.

I agree. While it's a novelty, it's not a sublimely delicious novelty, and I'd rather spend my time and effort on something else. Not that I've made or even cooked one, but I watched my mother make herself a nervous wreck one Thanksgiving, and she was only concerned with the cooking, as she'd bought the thing from specialty meat shop. It was tasty, but not spectacular.

Mine is only 12 bean soup, but I use a ham hock, too. Divine. No crackers for this soup, but cornbread really hits the spot. BTW, what's billy bread? My homemade vegetable beef soup is another favorite, perfect for a cold and rainy day. Saltines will do just fine, thank you very much.

Yum, your dinner looks delicious! Is there anything more gorgeous than well roasted potatoes? And the tilapia and the cauliflower casserole? It all looks good. I'm enjoying your blog very much. Thanks for the effort.