highchef

Portormo, I love the link, I was thinking a shellfish stock would be ok, but I needed confirmation. I'll try that next week.. Jonathan Kaplan, I'm thinking along the same lines. Dill, even tarragon??? and using a shellfish stock. But. Isn't salmon sturdy enough to live with another flavor..I mean salmon is like the meat of seafood, so does it need a seafood stock for the risotto? or can it handle it's own. I don't know guys, that's why I come to the best.

I've recently learned to cook risotto and am curious about what you serve it with. Normally I serve rice with meats that make gravy, since risotto is basically a rice dish with it's own 'sauce', my traditional dishes are overkill in the sauce dept. I'm not talking braised dishes, I think they're an excellent choice. It's the roux added gravies that don't make sense to me. I'd also like to incorporate seafood with the meal as a main dish, but am unsure of how to do it without putting it into the risotto itself (it's a kid thing, they don't like risotto but dh and I do and I still want them to eat the main dish). I thought of salmon. I like lamb with it as well. What flavors do I add to the risotto to compliment salmon? What traditional dishes is risotto served with? Do you have a traditional favorite? I've added mushrooms and spinach. What flavors, herbs, veggies do you add? I'm especially curious of how to make it compliment fish etc. since it's lent and fridays are meatless. thanks in advance.

I would freeze icecube chunks of it, and insert into the cakes about midway into baking..as ruthcooks mentions upthread, there are numerous recipes that do this with frozen ganache and it works very well. I have some coconut pudding mix that I was going to add to bananna bread, but this has me thinking about trying it as a center for a small bananna cake instead. Please let us know how it works out!

nupcakes: The decorative cupcakes at a wedding shower. pre-nupcakes: The dainty, georgeously decorated petit'fours served at the higher-end wedding shower. Caution: do not use this term in the vicinity of the Bridal party, especially the bride, her mother, her sister(s) or bridesmaids.

Is this what's known as a mouli' mill?

thickly buttered bread, as thick as you like. Sprinkled with lots of sugar and cinnamon. Broiled. sinful.

And rhubarb. It's a casserole. And having just typed that word, can any of the many smarties here give me the etymology of casserole? ← Yes, it began with leftovers and evolved from there. period.

We all learned how to cook different ways. Some at mom (grandma, dad's, etc)'s knee and others by throwing themselves into the fire. I'm the latter..but I can understand how a young person would gravitate to ftv to learn the basics. is it a bad thing? yea, probably if not corrected soon. But if the person learns something, and then forages off on his/her own learning about cooking then a good thing it is. There are billions of people out there. Some of them need to learn english cooking terms to work. There are at least 3 shows on fnw that do that simply and in 30 minutes. lets let them have their recognition. Let's start a thread on really good cooking show ideas and see how it pans out, no road shows though, that's been done to death.

Yummm! and then soak in liquor?

Observe the water after the initial purging. It becomes cleaner and cleaner with each rinse and batch of clean water and salt. That's enough evidence for me. Every back yard has to have a couple of metal tubs for this, and a half dozen cartons of mortons salt is a must. reminds me. I have to check prices for next week. I'll let ya'll know so we can compare. I'll be in N.O. this weekend..Lakeview area for a game, hope it looks better than it did last year this time, but somehow I don't think so.

Just a little salt..like you would for pasta. I don't know about the box, I buy large bags. Sometimes get the really huge shipping bags of rice from clients. I live in rice country. When I was just married, I was told to get a good pot (magnalite was the norm then) and dedicate it as my rice pot. the one I use now is a 2qt L.C. If you stir as soon as it comes to a boil, cover tight and immediatly turn to low, and don't cook over 20 minutes (you have to do this at least once with your pot to find proper cooking time..this is mine, using gas @ the lowest btu burner and that particular pot) and DO NOT LIFT THE LID the rice will be perfect every time. If you arn't ready for it when it's ready, just move it to a back cold burner and it'll quietly sit for a good while perfectly hot. If it's for gumbo...it can sit all day and often does. My creole and cajun friends parents would put a big pot of rice on in the morning and follow it with "ok, the rice is on, now what's for dinner?". Hot lunch with rice. Hot supper with rice. Same rice. I like mine hot and just done. If I have left over, I freeze it in a zip loc and add it to chicken soup, or make rice pudding out of it when I need some comfort food. Just pour some boiling water over it after defrosting and it's good to go. Many of my friends parents have gone to rice cookers though, mainly because they can keep the rice hot all day. I don't have to cook a hot lunch, so it's not an issue for me. A pot is easier, I don't have to store another appliance.

mallowmellow..son's comments when I make marshmallows. He's happy. chocovair. When I use the good stuff to make cookies, I'm using chocovair...

Why do you make cooking rice so complicated? pot w/tight lid, rice, water, salt. 1 part rice, 2 parts water. bring to boil, stir, put lid on tight, turn to low. DO NOT OPEN LID. Cook 20 min. (experience needed here with your own pot..heavier is better). perfect. I have had this argument with cajuns as well guys...they like their rice cookers too. It's just that I have the one dedicated pot...and it cooks great!

trifle (sp)..with lots of liquor and whipped cream. Just freeze the scraps, and make it your signature dessert.

A given southern culture would be nice here. I suggest you visit John Folse's site, for cajun and creole ideas. If you'd like to develop some of your own, please suggest a particular region of the south that is relevant, and I'm sure you'll get tons of ideas. here's the site: http://www.jfolse.com/newfindrecipe.htm

There's http://www.paulspastry.com/ . They are in Picayune, and they're very good, and great about shipping. Cakes arrive fresh, well packaged. They're not skimpy cakes either. You have a huge filling selection if you like that, and can get multiple fillings/cake. I like to make my own, but when I have to ship them, I just order from them.

I'm pretty sure Bourdain could do a dinner party. ← Is that challenging? ← oh yaa.

Well said. I saw the article, bought the mag...I don't get the problem. He had something to say about how he was humiliated while in one of his first jobs. I don't think this is a bad thing, in fact, I rather like hearing his story. I like Oprah's mag. and it's probably a 'girl thing', but hey...we like what we like. That said, I watch Martha Stewart almost everyday (it leads into Jeopardy) and I saw that Tony was going to be giving out chef's tips next week on the show. Now.....My big thing with Martha, was always the ego. For YEARS the mag. had her on the cover. Oprah, yea,...but she got off rather quickly, and didn't have to go to jail to do it. Now your're more likely to find other pic's than the 2 of them...although oprah might just be doing the covers when she looks good! I think Tony's staying healthy doing mags and shows...and then he can retire to wherever and do whatever. I should be so lucky. how could spreading humility around be a bad thing? Hey, it gives him credos..

creole cream cheese. Real, made on site hogs head cheese. you can find both, but not in every store, not even every city like it used to be. I know of only 2 places that make the cream cheese now.

I have 2 orange trees in the yard that are at critical mass. It's time to pick what's left of them before they fall (many have already, which forces me to deal with them..they get sweeter the longer they stay on the bush). With citrus prices soon to climb I have a question or 2. Can you freeze orange juice? before you reject this out of hand for being stupid, I only ask because a friend who has a juicer told me no. She remembers reading it in her juicer book but can't find it to confirm. I thought there was a mistake until I began to think about it. I freeze lemon juice, and you can buy frozen lemon juice. You cannot buy frozen orange juice unless it's been concentrated. Right?? So how does one concentrate orange juice? It would really save on freezer space, but if I find I CAN just freeze the juice as is, I will. Does anyone know? Experience?? Any other suggestions for using up the bushel of oranges left? They are Louisiana oranges, and one bush is a satsuma...with 'zipper' peel and I believe are a cross between an orange and a tangerine. I really don't know. they're in everyone's back yard and we grew up just knowing them as satsumas. In anycase, we eat them interchangably (sp) with oranges. I've been sending them to school, to the soccer games etc. and we arn't lacking in vitamin c. It was a bumper season, I guess God wanted to make up for sending Rita in! Anyone have any ideas?

And I still do, but uncooked. Just chopping in advance makes a huge time difference and sweating them just takes minutes.

The reason spam is spam is because of the sodium. And the nitrates etc...but if you're gonna eat it why f... with it??? It's like no salt peanut butter, or no fat cheese. You're going for the whole effect. Don't screw with it!

Nah, it's for everyone! Just like the wedding cake. It's just on a separate table, and a bit off to the side away from the wedding cake. It's traditionally served after the wedding cake is cut, as a sort of after the garter is thrown type of thing. I don't know...that's just how we do it!..The guys do do toast when the grooms cake is cut, but mostly it's a 'guy' thing, and we learn about it 2nd, 3rd hand what's said. I think, at least in our case, the cutting was a post bachalor party bye,bye type of thing that they did whenever they cued on that they all wouldn't be missed for a moment or two. Then they'd do a quick cut and toast and drink....and whatever until the girls come back in before they cry. Ah, yes. Manly tears...

How about a Dobos torte? It's traditionally layers of cake (baked one by one), filled with buttercream and has a layer of burnt sugar on top. Someone posted a recipe on an eG thread which I can dig out if you want. Pam R, if you can think up how to slice napoleons neatly, please please post. I'm planning on making only minis this weekend, but it'd be great to know anyway. ← Yes, you can see by the google pictures when you search for doberge cake, that's exactly what it looks like. I suppose we use the creole french version of the spelling, I'm sure it's pretty much the same cake. HOWEVER...the one time I searched out a recipe, and this may have been a fluke, it required slicing the layers. The cake layers were not cooked individually. I have made individual cake layers for other cakes, but they were only 4 layers as compared to 7 or 8. I guess any deviation on a recipe allows for it's own name after all!

as usual, I misspelled. It's doberge. If you google doberge cake, then go to images you will see the layers. It's a very traditional N.O. thing, and is an absolute favorite for groom's cakes. We always buy them, but anyone who has the time and inclination can certainly make them. It's a wee bit easier I imagine than making puff pastry. I haven't googled for recipes yet, but the images are there so the recipes must be too.