highchef

yea google...Better Cheddar is actually the spread's God given name...or N.O. Italians. Apparently this is a spread that's sold in neighborhood markets in and around the Big Easy. I found this out at this spot. http://raisedonaroux.com/bettercheddar/ So I tried it. it's not sweet enough, and the WF's version didn't have garlic. But the mustard was there so I thought you guys had hit on something, but it is a large component of this recipe, and the heat in the dish I'm trying to replicate is did not scream MUSTARD to me like this one does and I followed it exactly. I'll keep trying, in the meantime the web recipe is not at all bad....

The nearest WF market is a couple of hundred miles away, so I really let loose when I go through Baton Rouge..They carry KA cake flour, my organic gee...and I pick up ready to go stuff for whatever team I'm in town with, for eating back at the hotel. Last month I picked up some cheese spread, only identified as "better cheddar" spread. I don't know what's in this stuff, but it's addicting. I have a recipe for something similar that hase sharp cheddar and green onions and walnuts, bound w/mayo. the one from WF used pecans, which I prefer, and had no discernable green onion. Had no pimento, but had some amazing piquant background that was addicting. It was not pepper, and didn"t have that McIlhenny note...ie, not tabasco. After the worst week of football ever, I have been craving some feel good food.... and this came to mind. Does anyone know where the heat in this spread comes from? Much thanks if you have a guess...

This is the only way to go in the morning, down to the brand and roast! Even at $7.29/lb...

Mio's good in the carbonated water, with a bit of lemon...

Are you pumping down with weights when you blind bake?

That's a lot of butter..is this a 9" tart? More egg yolks only add more fat, I'll look at mine in a sec, but I'm betting on the butter being the major reason.

And the guys covering always got first dubs,...you can smell the gumbo in the stands and you know it's ready.

Agreed! But high school games, of any sort can be an interesting thing around here. Was wondering about others....you know, like do they sell tamales at Texas games...I bet they do in north western LA.. Like in Zwolle.

My sons would agree with that, the allure being it' not something they're going to get at home. And it's a lot less waste to dispose of at midnight clean for the pit crews! But surely there are specialities in other areas? We've had pulled pork at times, and cracklings (which are great, until you get to the bottom of the bag and find out where all the red pepper hid...Angelina lips anyone?).

A couple of weeks ago, we were at a football game in Cecilia, Louisiana. I ran to grab a bite before kickoff (we were going to stop and eat, but there was a wreck on I10 that set us back 45 minutes) and had the usual choices..sausage in a bun, prefab burgers with a pack of catsup, chips etc. Then I noticed that someone had a set aside stand that offered a choice of spicy wings or jambalaya! Cheap at 3 bucks, the jambalaya was awesome...got some wings too, which were hot and crispy and piled on a bed of fries....another 3 bucks. Considering how cheap wings are, someone raked in some dough(booster club? Band?) When I got back in the stands, it dawned on me that only in Louisiana would I get excellent jambalaya at a football concession stand. Our home games routinely sell gumbo...sell out on cool nights like this. So I imagine that in other area of the country, they have their fund raiser, concession stand favorites....and I wonder if they can compete with our stuff!! What do they offer you under Friday night lights?

I stand educated.

Or, make your own?

Lemon with enough confectioners sugar will do it.

Are there any cows about?

I use it often, cooler months...and it's tons better than using chemicals IMHO.

I usually put some ham base in my gravy on sunday mornings, but am thinking of making my own. Have you done this?

To relate, I have this problem all the time with crawfish. We have had a huge drought this last year and I've had to get a magnifying glass out to see the baby print "product of" fill in the blank, mainly asian_. I mean, they'll label it Boudreaux's for God's sake! No shame.

I have, and still do, feed a lot of big teenage boys, and only once have I had a "I don't like seafood response from anyone of them...we're talking one of a few hundred. I still don't get that kid, he was born and raised here. But, and it's a huge but, if you can't get fresh fish in south louisiana, then God stopped making them! I put crawfish in there too, cooked right, it's the best fun eating you'll ever had. Wish I had a list of people who we've introduced that "seafood" to. Enough beer, and I can get almost anyone to try them...then they will remember a crawfish boil for life! Throw some crabs in there and they'll be making trips back every year.....but Mardi GRAS might be another reason....they do coincide!

By copper, are we talking the core, or ?

Good point. I brown a lot of butter for a banana muffin recipe I tweaked, and a black interior would be a deal breaker. I think I will revisit the all clad. Thank you.

Yes, that is very true. Any one in particular that you like? Any thing with a handle, and heavy enough that it's not necessary to babysit it constantly in case of scorching. Not larger than 2qt, as weight becomes a factor, pouring with one hand.

Is there a difference in heat conduction with the two finishes? I have several pieces of Le Creuset, and I love it, but I have become enamored with a little Staub saucepan. I 've had chipping problems with the LeCruset before, and don't want to commit to another piece of kitchen candy if it's going to have the same problem. I need a good sauce pan, and it needs to be a workhorse. I've considered along the all clad etc. Lines, and may well go there, but I am so spoiled by the heat retention properties of the cast-iron/enamel. Does anyone know of any big differences between the brands that may be a tipping point? Does anyone have a sauce pan that they adore? Help, please!

Has any one heard the saying "hot pan, cold grease, food won't stick" ....I heard that years ago somewhere. I think it is a stir fry thing...back in the day when stir-fry was the in thing (as opposd to sautéing).

Same way you eat a whale; one bit at a time. Sounds udderly ridiculous. Now you're just milking thiis I think you should first say "please?"

Wow, this sounds a lot like the munch thread from a few years back!