highchef

Most of the grills I am looking at range from 35k to 46k BTU's, but there seems to be a wide range of quality amongst them. Does a lower BTU grill with a heavier duty cooking surface/more burners perform better than a higher BTU grill with a cheaper, flimsier grate/fewer burners? I think that depends on what you're going to cook. I'd like high btu's PLUS heavy grates. When I cook with gas though, it's usually to fry fish, or boil seafood, not grilling. That said, I've used a gas grill to stirfry veggies to go with grilled chicken. With stirfrying, the higher the btu's the better. for regular grilling would it make a difference???

damn, now I have to go find mine and see what it is. I put it up cause it scares me.

I'll do that, and pass the tip along. Thankyou.

milk duds. let em melt a little in the hot popcorn..shake them around. salty sweet. mundane, but seriously addicting.

I'm bumping this up to see if the information is still accurate. I'm heading there next weekend and am trying to find the best local resturant that I can. Cannot do anything not adolescent friendly. We cart these boys around 3 states to play soccer and I've vowed to research the area before hand due to horrible experiences recently in Miss.. I cannot really blame the resturants, each and every one of them here has had to cut hours and are operating on skeleton staff when they ARE open, but I don't want to wait 2 hours for crappy food either. A good barbeque place would be nice, or meat pies? What's the North Louisiana equiv. to a cajun cafe? What's the Sun. lunch/brunch place? I imagine that wine/gasstation/lottery outlet is still open?Thanks.

forgive my ignorance, but what season is it down there? Fall?

crawfish is getting to be reasonable now, maybe some eggplant stuffed with crawfish... I don't have the book with me at the computer, but I know he has some in there. and the desserts..There are menu's that provide for occasions, I assume there is one for Easter. I will see if it's doable for us this year. Check it out for yourselves, but it's timely.

Well, my favorite wine master in the world told me a couple of weeks ago that liver cirrossis is the least prominent in the Irish and the French, with Spain next... The most are Mexican and Native Americans..... Which leads me to beleive, that it too is an evolutionary thing, we've been at it longer perhaps. as far as remidies go, do avoid the tylenol as it does not act well with people who drink often. And mind the asprin as well, as it has effects on the stomach. So eat, sleep, drink water and take asprin when you have something in your stomach. You don't want a bleed, so do take the asprin with food.

I did not buy the brisket soon enough, which ended up being a good thing because I had to leave Fri. for Miss. which I was not planning to do until sat. am. The cake frosting directions are missing something. I ended up whipping the frosting even though it does not call for it, and I'd do it like a traditional 7 min. frosting, because that is what it is. It still 'glazed' the cake and made a marshmallow like puddle around the sides. I did not take pictures, because I was too embarassed. I'd do any of the seafood dishes in the book, they're pretty traditional. There's some tasty eggplant dishes in there too. Brooks, you have termites? or did the tree roaches start eating your leftovers? Cypress....it's a good thing.

Looks like there's a lot more on the low end.

God bless your grand-dad. I picked up 2 flats in Hammond this afternoon, got home an hour ago and 2 pints are already gone. At this rate there will not be any preserves, or not much!

Hola! The recipe in my book is called Soda Bread (White) and is from "Irish Recipes Traditional and Modern". 4 c flour 1/2 tsp baking soda 1/2 tsp salt 1 1/4 c buttermilk or sourmilk Preheat to 400 Grease and 8" cast iron skillet and warm in oven Sift dry ingredients, add milk, knead till smooth. Place in preheated pan and cut an "X" in the top. Cover and bake ~ 40 mns or until golden. Bon Apetit! Woods ← Is this from T-L good cook or Foods of the world? Both are good. i can check my good cook book, but fotw is boxed in the attic until I can get to them. I'll see what I've got with heavy cream.

ok, #1 nephew lives in RiverRidge and one of his old employers is serving boiled crawfish for 2.50/lb. Worth the short drive to the burbs from N.O., yes? The place is on Jefferson hwy it's called the Village Inn. It's on the lake side of Jefferson. If you've got an envie for mudbugs check it out. Patty

this morning's paper had an article. They say next month. That is one of my favorite places anywhere.

there are crawfish here, but they are high. 3.50/lb boiled..I have no idea what that transfers to live/sack. I heard someone say they were asking 90/sack live. Too much for me.

As you head into N.O., off I-10 take Williams blvd. to the right and go until you get to Jefferson HWy. go left and before you know it you are in RiverRidge, then Harahan, then Meterie...and there are several seafood places on the road. If you go right off of Jefferson, you will end up on River road...Take RiverRoad back into N.O. ,. Watch the speed traps on river road..hell, all through Jefferson. I don't know what they're asking though. I suspect those will be high end crawfish.

A 'sourcerer'?

I've wondered about this cookbook for a while one armed cook. The concept is overdue, I sure could have used the help a couple of years ago. Check it out. Good luck, this should help after the baby comes too.

yes, we do parade in Chuckville. But we are driven by lawyers who don't let us throw big hard things. Just beads. However there is a Large number of Irish here....who know how to cook. come on over. edit. Joiei:buy the brisket while you have a good choice. And try to take pictures of the cake if you dare!

I use the same recipe for Creole that he does, but I add file'.His recipe for gillades is classic. I've also made his creole cream cheesecake..which I used the wrong pan for and it spilled over all through the oven and still managed (after cutting the overflow off) to taste richer yet lighter than any cheesecake I've ever made. Lovely, beautiful texture. Just make sure to use the right size pan. An inch makes a huge difference. I've made the creole cream cheese pound cake too...nice crust but a bit dry. I can't get the creole cream cheese anymore unless I stop in the farmer's market in B.R. and pick some up. I'll play around with those recipes some more when I go through next weekend. I'm also picking up a couple of flats of strawberries in Hammond. I am going to try his homemade corned beef brisket for St. Paddy's day. I'm going to do his 'old time coconut cake' for dessert as I'm curious how this stacks up against the one I made last week which is here: giant coconut cake And since the coconut on Folse's isn't toasted, I can appease the masses and dye it green! cheap thrills... please post any results you get from this book that are noteworthy...I really am enjoying it. afterthought: I made his plum sauce too....very, very good. excellent on pork.

I'm beginning to think 10 days is not going to be sufficient. There is so much in the West that I want to do and now I'm just adding to it. I guess it's time to do some serious planning as all I have right now are the plane tickets! They Organic Centre has cooking classes that are appealing. Thanks Corinna. Patty

As far as organic produce I've just read about a centre for organic gardening in NW Ireland (Leitrim). It's partially funded by a europen peace effort, nicknamed peace 2. It's not clear if they actually SELL their produce, but they do teach organic farming and courses in goatkeeping and other back to nature trends/traditions. From cooking with seaweed to yoga for gardeners. I might check it out if I get that far north. (see Saveur magazine, special ed. on Ireland...I assume because it's March)

What DID you picture this as looking like??? I mean, shrimp and crabmeat......

Though it's not a pastry, this moths Savour mag. features Ireland, where they also use a lot of seaweedl. there is a recipe for a lemon custard. The cook says she sometimes uses lemon verbana instead of lemon and that it is not very sweet.

Pableaux Johnson has an article in the new Savour mag this month. It's on blackened redfish...