pyrguy

We've been buying the regular Cabot's butter for years. So much better than Land o'Lakes. and not that much more. It also freezes well. Now I've got to make a call and get some of the new stuff.

Dang. Tim I have an Aunt there. She used to live in Mt. Holly, actuallySilver Hill, and moved to the "Big City" when my uncle's health started to go south. She used to make the thin noodle type dumplings also. I still make c&d but use a biscut dough to make the dumpling balls.

My Grandmpther and Mother made it the same way. I guess that's why I do the same.

A company called Norpro used to make a SS 1/4 sheet. Pretty small pan but OK for some home kitchen uses. They are usually sold in mid to upper level home type kitchen stores. That is the only one I know of.

You just reminded me...I'm floored by the number of people who state PROUDLY that they don't cook. I didn't know that was something to be proud of. Marcia. ← I work as a Building Inspector for a North Metro Atlanta City. A couple of years ago we had a million+ dollar home without a kitchen. They did not cook but ate out for all meals. They were floored when they were told that they were required to have at least a kitchen sink, refrigerator and cook top. They had no idea that some people enjoyed cooking and found pleasure in the task. The whole thing was foreign to them.

Dave and Brooks hit it right. I grew up in Golden Meadow in LaFourche Parish. Mom's family has been there for ever. Dad's family was there since the mid-30's. The food was good and filling. Mostly what you could catch or hunt. Money was tight for most folks but we never knew it. The flavors were/are a complex blending of what you had on hand. The food I grew up with was not that pepper hot although it was in there, especially in the seafood. I still like the flavors of my home but I don’t cook real Cajun that often. (Hard to find the right stuff in the North Atlanta country side) I just cannot do it right for only the wife and I. It takes a BIG pot to get the flavors right the way I learned them. It also takes more time than I want to spend cooking most days.

I never had it with a topping either. One Grandmother was from North Central Louisiana and made a vanilla pudding to top the wafers and banana slices, as did her sisters and sisters-in-law. The other grandmother was born on Bayou LaFourche and made banana pudding with "Bouie" (sp) , French for boiled, a custard of boiled milk, sugar, vanilla, and a little corn starch. It's been a while since I've made it and I cannot remember the correct amounts.

Over at another board for knife collectors, OK.... knife obsessed people, these keep getting high marks for inexpensive knives. Easy to keep the edge up and care for especially the fibrox handled ones. I use these in my home kitchen and have no gripes. The wife has RA and needs a larger than normal handle. They do dull faster than harder steel blades but are quick and easy to sharpen. Here is one discussion of them.

Mayhaw you beat me to it. One of my and the grandkids favorites also.

My Granddaughter couldn't pronounce pizza. She called it pea-azz. She knew the difference though when asked if she wanted pea-azz she'd reply," No not pea-azz. I want pea-azz!"

That sounds very smart. But remind us -- what exactly was on the 1970 menu? Burger, cheeseburger, Big Mac, quarter pounder, fries done in suet, milk shakes, soft drinks? Am I missing anything? * Bring back Ray Kroc and Rod Polley too. Burn-through-your-tongue Hot Apple Pie Burn-through-your-pants hot coffee Double burger and cheeseburger Don't think the Quarter Pounder was on the menu then, but I'd serve them at MiniMac, keeps with the contact. Fries were done in a blended shortening. 75/25 Don't forget the "Egg McPlastic" as we used to call it. The Egg McMuffin came out in '72 or so. Served them all day. At least they cooked the food shortly before you got it. Rather than the nuked "food" you get today.

Same here. We got comped after I came back to work from a long illness. First lunch back the owner took the bill from use and said the meal was on him and, "glad you are back and well." I'd rather get the better service than a free something.

Back in the 80's I worked in the South Louisiana oilfields on a service barge. One week we took the large cast iron pot out of the cabinets to make gumbo and found our relief crew had made seafood gumbo a week ago and put the half-full pot in the cabinet.

Mine too but I was just posting a general area for people NOT in La. Anyone can find I-10 or the Intercoastal on a map. I grew up in a Lafourche Parish town called Golden Meadow. Cajun born and bred. North of the Intercoastal was almost another country. :D Now Cajun Country could be almost anywhere. We are spreading.

Pretty much south of the Intercoastal Waterway/US highway 90 (more or less) or I-10 (further west near Lafayette) and from the Mississippi River west into east Texas (barely) pretty much covers Acadia and the areas Cajuns come from. The borders are kinda hazy especially since the migration of the late 80's due to a lack of work in the oil fields and fishing. That's how a bunch of us ended up in the Atlanta area. It's not home but the work is steady. I haven't been on the Bayou since 1999. Not many family members left there from my generation. It was a good place to grow up. Kids learned to cook as soon as you could see into a pot on the stove, even if you had to stand on a chair to do it. Hunting and fishing were only a short walk from the front door.

You can call yourself that but some may not accept it. Although we are a mixed bag of different base stock. My great-grandmother was a Smith even though her family had been in the area forever and true Acadian lines. If you can walk the walk and talk the talk most will accept you. Although my wife, from VA, was awarded the status by the rest of my extended family. Edited for fumble fingers

She's from Gueydan, LA. They talk different there. I grew up in south Lafourche Parrish and no one talked quite like that either.

Spyderco or Opinel will be the least expensive choices. Kershaw also makes a decent lower priced locking blade pocket knife. Try the chive or the leek. These are designed by a guy named Ken Onion, thus the names. click The Buck stockman is a nice knife but does not lock open. There are a lot of choices out there. Try here for some advice on other choices.

BLTCT Bacon, Lettuce, tomato, cheese, toast Add mayo and eat it up. Never thought of adding basel.

During the week it's coffee service "coffee" at the office. Weekends it could be toast and jam, or biscuits. It just as easily could be a full southern breakfast. Sometimes waffles made in an antique Griswald waffle iron or deep fried bread dough.

Chicken or beef, I can go both ways on this also. We have a local place that serves the beef dish lightly battered in a not too sweet not too hot but spicy sauce.

Being from south Louisiana how about.... First you make a Roux. Make it dark as you can stand without burning it. Add chopped onions, garlic, celery, bell peppers, etc as wanted or available. (Onions are a must. They keep the roux from burning as it finishes cooking) Cook until the onions are almost translucent. Add stew meat (beef, pork or a mixture) Lightly brown meat. Add water to cover, season with salt, pepper, red pepper flakes... and simmer, skimming foam, until meat is tender and stew has thickened. Correct seasonings and serve over rice. The first time or three you make this is a learning experience. More roux makes the stew thicker better than a longer cooking time. Everything must be prepped before you start. Once you start you cannot stop stirring the roux or it will burn. The difference between good dark roux and burned roux is a ridiculously small amount of time. So start with a brown roux and go darker as you gain experience. I'd rather eat a light gravy than a burned one.

Someone after my heart. I like deserts but MOST of the time I'd rather have more dinner.

He's quite the world traveler. The wife and I met him Friday night at an Atlanta area restaurant opening. She walked up just as he took a bite of salad and I came up separately a few minutes later. Wanted to meet him but felt a little strange intruding on his supper. The interruption was taken in stride. Alton Brown seems to be one who would be a great dinner (or lunch) companion.

My Grandmother and Mom drew a cross on the loaf with the bread knife before cutting any loaf of bread.