highchef

well, then..I think the dishwashers are out (it's going into a rental, anyway..I do have a hefty rent, though,so the tenants either can afford to lose their deposit, or don't give a damn, or both). The frig drawers, I think, will do exactly what they should. I'm going to love them...it seemed like such a "why didn't I think of that!" thing when I first saw them, that my sense of the 'norm' isn't there anymore. Very creative, that. I'd still like all of the opinions on either though..They may get better over time, and I'm thinking the dw's are a gasket problem...mounting, sealing, pressure testing, it's a real challange. I'd love to be able to talk to a designer and give my intake to these things.

I'm about to purchase a kitchen 'suite' and was seriously thinking of dishwasher drawers. I like to run the dishwasher at night and feel guilty if I run it and it's not completely full. I figured 2 drawers would cover all occasions. It makes sense though, only if they clean well. I've also been thinking of the refrig/freezer drawers for a vacation home because placement of the refrig. either blocks the view or is stuck in a corner. I think refrig's should be available to the casual wanderer who doesn't need to disrupt the innner environs of the working kitchen. Not when I'm in it with knives at my disposal. I've been checking the consumer digest magazines on appliances and it only hints at 'some problems' with them and is not entirely forthcoming in a reccomendation. They insinuate they're overpriced and trendy. I also got the idea somewhere that they aren't terribly energy efficient. That is becoming more and more important as utility rates have almost doubled since Katrina/Rita. The Louisiana consumer has to pay entergy back for fixing the power post hurricanes. It sucks, but if you've ever been here during the summer, you know a/c is valued ahead of a nifty trend like refrigerator drawers..still they would solve the location problem and could easily be placed to the outside ends of the island. If you have any experience with these products, please tell me how you like them. Thanks in advance.

Jefferson Parish used to turn all the 'help' out at dusk..that was the rule. I"m sure the Parish is a bit better, but I don't have anyone left there since Katrina,

Are you sure it's not 'pinecone' cake? I have several cookbooks with pictures of what you describe, with the almonds done 2 ways...either slivered and pointing to the tip (the cake is teardropped shaped) or left whole with skins also with tips all pointing to the top, like the shape of a pinecone. I can find them later if you'd like and give you more detail.

found them in Sam's. not an overall fav...the reg. nacho is the winner of 2 for 1.

Fess up, who's been dissin' Mario? Seriously, I've only really read about him here at any length at the thread on Heat. The book was harder on him than any of us were.

and don't forget that books go (postage) for a lower rate..just tell them to post at book rate,.

beth, I think you're brilliant. well done. and welcome.

My favorite breakfast, leftover ratattouille inside an omlet (sp).. It's BEAUTIFUL!.

we catch crawfish in the canals here, and the water is, well, ditch water. It's right off the marsh, which is briney, muddy and otherwise swamp. I would not hesitate to catch and eat crawfish from fresher water! Course the mud might make them taste better, I don't know. To catch, get a crab trap...a box with a one way tube like 'door'. Usually made of chicken wire. We buy ours @ the hardware store. Bait with chicken necks. Purge, by all means. Buy galvanized tubs and lots of salt. We're talking 3or4 of the tubs of morton's here. fill tubs, add crawfish, add salt. Drain, repeat. You'll see the dirt the salt pulls out..My neighbor once told me it's like a crawfish colonic. Sorry, I found that hilarious. As your water/shrimp boil comes up to boil (even on a propane tank outside, this takes a while) let them soak. You probably would not have to do this for as long as we do, but I'd do it at least once. Let me know how those clean water bugs taste, I am very curious.

I went looking for them today, no luck. Must be a limited rollout. I told my kids about them though, and they can't wait to try them! I forgot the big mac had the special sauce..I haven't been into/through a Mickey d's for 20 years or so. Had a bad experience and said to hell with em.

People know I love cookbooks, and once in a while my stepdaughter will give me some collection or other (you know the kind, 365 cassaroles, or easy italian.) I keep them for a month or two, then give them to my oldest son who's on his own and on a budget. He actually uses them. Why would anyone who thought about it give a true foodie 100 recipes for hamburger in less than 30 minutes??? So I go for recycling them if you know your not interested. That said, I have to admit to holding on to far too many junior league cookbooks. I can't get rid of them, they're priceless! They give a great headstart on regional cooking, often recipes that were handed down for generations. Besides..who could resist a recipe that ends with "Men love this!"???

dude, those things taste exactly like a MCDonald's cheeseburger. The beef, onions, cheese, ketchup and mustard all together.....it's the weirdest thing! ← specifically a MCDONALDS cheeseburger?? just curious..you know, the special sauce thing and all that.

beignets. yup, just dough and sugar.

The weekend editon of the wsj has a nice article on veggies, every which way. I either do the ground meat/tomatoe sauce thing, or crawfish/shrimp and rice. the latter is basically an etouffe' stuffed into a pepper. I do red and green ones for Christmas sometimes. Very festive, allinone type of help yourself food!

How strange that I see this thread 5 seconds after a conversation w/a friend about going to lunch this week. I'm not in Atlanta, but the situation is similiar. Another friend of mine who used to work for a supply place regularly delivered to resturants in town and gave me great detail on the cleanliness of the various kitchens. Some times I wish I didn't know these things, as I just turned down lunch at a small place that he totally dissed when it was owned by another chef just a few months ago. I told her I'd have to have him check to see if the kitchens been cleaned before I venture in. I guess this is a variation of 'sins of the father'..in this case it's 'sins of the previous owner'...

Mem? or men, in general. ( I know, just liked the symetry (sp) of it all. (hey, I'm the one looking for a spell check here, and have been for a while)

Angelica is supposed to be something of a relief to people who drink too much.

Nick's, for anything 'mixed'. I doubt they're still open. edit: btw, who is pableaux Johnson? I thought he was a photographer?? I know the name from some hurricane coverage I think.

then you have devils food, red velvet, sexy chocolate. Serve w/ a between the sheets. lots of whipped cream red wine and cigaars.

Great martini's had a spicy shrimp dish that was pretty good too. decent/fresh/inexpensive seafood, good for a night out w/out breaking the bank. But based on my observations and of some of the above, they must really be trying to pull you in on the great drinks...worked for me!

The shrimpbuster is to die for, but had to get them to go, this is not the best area of Shreveport to bring a bunch of kids into..besides, it's a bar, mostly at night (which explains why it took so damn long for the guys to bring it back!). I'm mixed about the SouthernMaid dounuts...While hot I ate 1/2 of one and my driving friend ate the other half..we thought, while different, they were great because they were hot. Then I brought the 2 dozen of them to the soccer fields and every MAN (including team) thought they were the best dounuts they had ever had. My senses told me as soon as I walked into the shop that vanilla was their signature. The donuts taste like you fried a piece of vanilla cake. btw..the reason that donut is so popular,, is vanilla has been shown to be a real turn on for guys. well, my guys thought it was the best donut they ever had. I thought I had a bite of fried vanilla cake. best 8 bucks spent this weekend. edit: although...we froze our arsesses of .. this is the weirdest spring.

Honey, I think it might be damn close enough, Thanks! Have you tried it? edit: the recipe is pretty close to what I tasted, but there is a lack of green onion/chives...I think it's green onions. and I think they put it in a dish and bake a bit, there's a bit of crust on the dish that you don't get otherwise.

Oh, My God..Thanks so much! I now have a schedule. It works! Thanks loads. all of you.

Thank You!! I'll put the address in from our hotel (motel) and get directions asap. I don't know a cajun kid who doesn't like onion rings and shrimp po-boys!!