BakerChick

I ate at Mizan Plaz about two years ago, several months after it had opened. I have heard that the food and service are better now, but will not likely return soon. I would like to recommend a restaurant called AMBA, an acronym which stands for Anthony Marini Birmingham Alabama. The food is quite similar to what I was accustomed to eating in Napa, California for the years I was there. It was an excellent dining experience, the food and service were fantastic. In fact, he recently recieved four forks from the Birmingham News. Chef Marini offers a tasting menu at the Chef's Table also, if you make reservations. A word to the wise: don't miss dessert. Don't bother trying to split it, either. Just bask in the glory of Susan Notter.

So back to cookin' the goobers - my daddy just bought an electric pressure cooker(don't ask me what it is) and wants to know how long or at what temp/pressure to boil our peanuts in the thing. We are using dried raw nuts, not fresh. Thanks!

hershellipow, You can order Pecan Pies and other pecan products from Priester's Pecans. They are right here up the road in Ft. Deposit, Alabama. Yes, I have noticed the switch to cheesecake. I do think it is because it is easy to serve and a lot less sweet than pie. I don't know why they call it New York cheesecake, though. You'd think it wouldn't go over big because of the reference to those d@m Yankees! J/K That has always baffled me. I guess it's a novelty thing. If they just said "Now Serving: Just Plain Cheesecake Jazzed Up With Your Choice of Cyro-Vaced Berry Topping or Flavorless Chocolate Sauce" It would not be as appealing. That is just what they're selling, though.

The first thing that came to my mind was the Broccoli Casserole, probably because I just had some at my great-aunts birthday party. There was also an artichoke casserole, but I'm pretty sure that's not "Southern." We have always made green bean casserole for holidays. Oftentimes guests will bring multiples as well. There is potato casserole (I hear potatoes are considered a vegetable now), squash casserole, cabbage casserole, asparagus casserole (for special guests), spinach casserole, corn casserole, and the all important sweet potato casserole. I remember that as a child, our family gatherings consisted oftentimes of a counter-full of Pyrex dishes, the newlyweds had clear, and then there were the marigold, orange, pond-scum green and white ones with blue flowers. The scary thing for a kid was that you never knew what was in there. I avoided them for a long time. But then I learned that you could toss absolutely ANYTHING in mayo and a little canned cream soup, bake it in the oven, and Southerners would go crazy over it. It is a great use for leftovers. Unfortunately, though, wcmckinney, most of the recipes for any kind of casserole are not going to be considered "healthy." Other than you might get some of your vitamins. If they're not too diluted by the mayo, that is. As to tradition, I think the casserole is certainly a Southern tradition now, as it is inseparable from the Southern table. And we will share that tradition with the Midwesterners, our close kins in country food.

Sinclair, I don't know anything about a diabetic diet than what I've read here. Frostings have to be thick enough to stay on a cake, but without using sugar, another method of thickening has to be used. Chocolate is a thickner and stabilizer, and it tastes really good! Gelatin could also be used, as in a marshmallow fluff. Pectin and cornstarch might be acceptable to some dieters in small amounts. Air is a thickner, too, and it also makes rich foods more enjoyable to eat. According to what I've read, it sounds like it would be possible to use a dark chocolate ganache for glazing any cake. Also, by adding additional cream to the cooled ganache it can be whipped. This frosting would have to be refrigerated. It would be similar to frosting with a mousse. As for using cream cheese, that sounds a little harsh. Cream cheese has to be sweetened a LOT to overcome that acidity. However, mascarpone could be substituted in some cases I guess. I have made a pretty sturdy filling by whipping 8 oz. mascarpone, 16 oz heavy cream, and 3 oz. sugar. Since the sugar did not help stabilize the mixture, It should be fine being substituted in part or in whole with Splenda. I have not tried this, but what about a swiss buttercream? That is where you heat egg whites and sugar (Splenda?) over a water bath to at least 160F. Then whip it until cool and add unsalted butter. In a french meringue, the sugar provides most of the structure. But in a swiss meringue/buttercream the albumin* in the egg whites is fully unfurled by the heat, which adds stability to the eggs alone, so they won't overwhip or deflate easily. *Correct me if I've put the wrong name here, please.

Dan, If you are in a pinch, your microwave's turntable situated on something sturdy to elevate it should work just fine. It makes sense not to buy a cake turntable just to frost the occasional cake - they take up a lot of room in the kitchen (and sometimes a lot of room out of your wallet). I think I remember this coming from Alton Brown. Please clean the spattered spagetti sauce first!

A quick search on Epicurious brought up a few ideas: the aforementioned gingerbread with different accompaniments, crepes, and apple fritters. Or you could try for a nut-based dessert as a "beer nuts" concept. As I see you are also in the south, might I suggest a variant on pecan pie? The pie base would probibly be way too sweet to drink with a beer, though. Unless you salted it. Or just put a little in a tart shell. I just don't know if you are supposed to pair the flavors in the drink with the flavors in the dish!

Jackal- Why do you boil the water before using it to start your levain?

Stick with the Pro- 'cause Bo knows. And everyone above has given excellent suggestions, as well. Here's my two cents: 1) It is much easier to nail a temper (& keep choc. in temper) when you work with a larger amount. Think a 2# mininum. 2) Try a hair dryer. It will deliver controllable amounts of dry heat to your choc. while you stir, and you don't have to worry about accidentally overheating portions of choc. due to "hot spots." <- This is to keep your choc. in temper. Half the battle!

Celenes, Maybe if you gave us this recipe you're talking about we could give you a good substitution for the paraffin. That way, none of us has to feel wierd about you serving it to your friends!

K8memphis, I think Martha slipped, and who would dare cross her on her show? Well, not Julia, that's for sure!

Thank you, chefg, for posting the explinations of some of your original serving vessels. It will help to be familiarized before going in to eat at Alinea (when the time comes)! I especially like the "hidden food" container. Have there been any new developments concerning the serviceware?