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Everything posted by highchef
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Edible & Portable Souvenirs from Ireland
highchef replied to a topic in United Kingdom & Ireland: Cooking & Baking
March 06 issue of Saveur is a special issue on Ireland. It's informative about food, especially in Cork. buy it and you'll see. I'm going myself in May, and am delighted to see Corinna give you the goods. I am also going to the West, where I haven't been before, and haven't yet done anything but buy the plane tickets. I have no idea what we are doing after the 3rd day there out of 11. We are staying 3 nights in Clifton. I've coveted the stoneware from afar, and plan on bringing some home. I'd love to get some cheese as well, but will have to have it shipped. I'm planning on buying oatmeal, cheese, linens, woolens and china. I'll bring the whiskey on my carryon! I anticipate a fine trip, all in all. Patty -
Thanks for my laugh for the night woodburner. How about the new and improved 'shrimp loaf'.... stack 'em side to side with some lovely crab concoction sticking them together, served with what? Brown butter? too rich....
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How about this? No new revelations on the construction of these li'l shrimpy hockey-pucks though. Now my interest is piqued, so I'll give it another go. Edited to add: there is a shrimpsteak.com, but it seems to be broken. ← that link is a dead end for me...after the zipcode it just tells me 'sorry, we're not available in your area'. I figure this is a wholesaler? So, they look like hocky pucks. Do they have skewers through them? like you'd hold a sausage wheel together? What are they charging for this? Why is a good question....to cook a serving in one piece? Looks? freezer storage??? I don't read Japanese, but I'll google it anyway.
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Well..... seeing as I am crawfish poor and shrimp (big un's too) rich, I would love to take a pass at this. I'll try em naeked first, see if they stick. Could I have a picture to go on?
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I'm avoiding bars, clubs, friends who smoke. I just saw a billboard that was like someone reading my mind...something like '75% of us don't lite up until someone else does'. (The state of Louisiana had some tobacco money left over after it doled out the mill each to it's hard working anti tobacco lawyers and is using it to cover the state with anti smoking ads. fortunatly for us, they actually hired a decent ad agency.). I do feel better but am still too bummed, po'd and busy being a bitch in general to notice. I am drinking green tea by the gallon, and taking vitamins. Something though is giving me a constant headache. Does nicotine withdrawal do that? I suspect it's the teeth clenching and brow furrowing. Patty Hiding out in my study...trying not to offend anyone.
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I suspect the family's going to get somewhat burned out on shrimp here soon. Has anyone had anyluck getting fresh crabmeat? The crabs are running, but I don't have time to run any lines and catch and clean them myself. 'They' say they have no workers to process the crabs and thus, no meat. I guess I can believe that.
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are you sure those are Louisiana crawfish and not Chinese? Those are cheap here too, but I don't buy them on principle. I'll live on shrimp this Lenten season until the prices come down.
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I respect anyone who knows how to make a great pot of redbeans. I'll have to check out his recipe and see what tricks he can teach. We've had to nix a couple of crawfish boils already because of price and availability. Early, really pre-season, there were bugs on the market and I was able to buy and freeze. I like etouffee', but it's just not the same as a crawfish boil. We almost went crabbing instead, but then I remembered we don't have a warf anymore and lost heart. Shrimp anyone?
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Pableaux Johnson? Cajun/italian mother with a regular joe dad....must be from N.O... I actually know several people who fit the bill.
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Well, I recognize I will always love smoking. I read a long time ago that you have to mourn the loss of the thing that was there for you at all the significant times in your life. Your mom wasn't present at half the life altering events your smokes were. I think I can learn not to miss it though, witness the many times I've quit. With no problem when I was pregnant, and several times for a few years at a hitch. I need an alarm to alert my conscience when I'm about to revert to my old, friendly, stinky ways. My kids hate it when I smoke, I think that might be the key for me. As far as taste buds go, chocolate does seem to taste much better when I'm not smoking! New fave is popcorn brittle nut chocolate....geez.
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I had a bad week, mainly do to being near a parade route and partaking in prelenten debauchary, etc. (read: had too much to drink and found myself hanging with the smokers on the porch). I've been sick with bronchitis since, and I mean SICK. Antibiotics, serious cough meds and nighttime so I can sleep stuff. I am seriously being punished for that Mardi Gras maddness. Thank God it's over tomorrow. I'm back on the wagon, but damn...this is hard.
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according to Martha, yes to the former and no to the latter. Here's her directions here. I knew she'd know how to make peeps!
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Hand made farm table of sinker cyress that my brother has in his barn. If I could just get him to part with it, or better yet, make me a table with it! Very simple. A cross between a rectangle and a square. Lots of center area for platters and bowls of everything. Chairs are harder. I do know I will never buy antique dining chairs again, as chairs get lots of use and do not age well. Or not as well as tables do. Chairs get weak, tables gain character. I do like deeply upholstered chairs with arms, but they take a lot of room and then I cannot fit enough around so I've settled on slipper chairs with arms. Cheap enough to get a bunch and comfy too. I'm doing my dining room over (thank you Rita) and am hoping this fantasy becomes reality. Soon.
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looks like a garfish! I've had close personal contact with a garfish, and if the fins were a little shorter it might could pass.
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we have 'gators on the geaux', and honestly, they're kind of cute, the good ones that is. A law firm has 'litagator', others are local mascots, bankers, angels even (ever seen a gator with wings?). My fav is the one encrusted with mardigras beads, it's very cool, very well done. it is food related, gator is on most seafood menu's here ...at least the mom and pop's, including the convience store delis around the coast.
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I have just gotton off the phone with Le Crueset to get a return # for my chef's pan. I hate sending the thing off, but the enamel is popping off the bottom. I suspect my husband's washing it had something to do with it, but he's not admitting anything because I use that pan daily and LOVE it. The color of course, is discontinued, so they'll send me something 'neutral', probably the sand (dune) color Natasha has above. The letters underneth are the code to the color. They don't fix them, which is a shame. but even if they declare it to be my fault, I get a new pan for 75% off. which ain't a bad deal.
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yes, I'm still on. Changed the red wine last night to a white to go with the shrimp I cooked. Stayed in the kitchen, close to the wine and cig's and barely ate a thing. That means I have some cool leftovers to help with any oral needs I have. The big hurdle is going to be on Friday when I have a date with a couple of my new best friends to rehash that trial we shared jury duty on. I plan on having a few, and throwing on a patch before I leave. The bright side is I won't have to leave the table to grab a smoke in the bar. The other guys don't smoke so I won't get that pity look either! I anticipate a nice steak with soft shell crab as a teaser and I'm gonna do dessert as well. This is sooo sad that the food fixation is already taking over, guess I need to dust off the treadmill. I don't smell like smoke. I like that.
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I'm in. I've been trying to quit since the first of the year, but as soon as I have a glass of wine I'm looking for a cig. That's usually the only time I smoke, unless I'm stressed big time. Last week I was on jury trial which wasn't soo bad until I got picked for a murder case. THAT was stress. It ended last night (after going round and round with my 11 new best friends), and after we have the steaks and bottle of red tonight for Valentines day, I'm breaking the habit. I'm going to the grocery store today and stock up on my smoothie ingredients. There are some comfort foods to stock up on, and a stock pile of recipes to try. I guess I'll be doing some redecorating as well since I'll have extra time, money and energy. I never realize how much physical energy smoking takes away from me until I quit for a while and feel so much better. My dreams get a little weird though, but that might be another thread! Just like dieting it's important to not let a slip up derail you for good. If you keep on at it, you'll win. I hope I've finally gotton that through my head as I usually use a slipup as an excuse to go buy another pack. Crappy thinking. Good luck everyone, and congrats to you guys who have been hanging in there.
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Yes, New Orleans has spoken spanish before. Every roofing crew here in s.w. LA is mexican. We were talking about it this morning..I guess the guys who HAD been roofers have become roofing contractors. We actually have a great Vietnamese resturant here and a Thai one opened late last year, but alas it was on the lake and I don't know if they are back and running since the storms.But the mexican choices here still suck. I've heard the N.O. demographics being compared to the Houston building boom and resulting rise in the latin population. I could see it to a lesser degree I think, just because N.O. is smaller in area. I know whatever happens, it'll only end up being a richer gumbo. .
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I can only get my hands on cheap fresh figs here, in august. So I do make my own, but only then. That so not the point, I'll just say that it's a lot of factors. Ease (making cream of mushroom soup, for example, is too easy..see Les Halles cookbook), economics (do I want to make fig preserves from imported figs and spend a fortune, or use local canned? local canned.). Do I make lemon curd. Yes, but only if it's part of something else freshly homemade. I have a jar on the shelf though, to serve with the Dassant gingerbread mix that I keep for quick desserts. somedays though...I just call Domino's. I'm flexable. 2xtuesdays. great deal.
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I have made these before, I love the heat of the fresh ginger. People kind of freak if they know you didn't peel the ginger first, just let them try them before you share the recipe. This also appears in WS's series...I think it's the one on quick breads. I shall check. do try it though, it's really good.
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Actually, if somebody ever used Otter's pickup line on me in a supermarket, I'd probably bash 'em with my pocketbook or something ... I do know, though, that anybody demonstrating in any way, shape, or form that they're a fellow adventurous diner scores big romance points in my book. They suggest dim sum? They take me to their favorite sushi bar where they're friends with the sushi chef? They show me their favorite little hole-in-the-wall joint that makes outrageously good food? I'm definitely thinking "Okay, this one's got serious potential." And if they demonstrate that they know how to make excellent dinner conversation--that they understand that part of the joy of dining is to use the food and the atmosphere as fuel for the social engine of wordplay--then they've really got my attention. But as to the appropriately seductive music for such a promising date: Well, you know I love Frank, but for purely romantic purposes I think I prefer the devious smoothness of another very favorite group of mine, Steely Dan: ← Yeah, but Frank is so funny, talk about breaking the ice!! Especially if I tint the whipped cream yellow.....
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Carrot top, are you sure you're a cook and not a screen writer? On seduction with food as the weapon, I'd seduce with a varahona brownie. Homemade vanilla ice cream, and for creative purposes, I'd cover it in whipped cream. I'd dust off Frank Zappa ( I'll just borrow him for little while MizDucky!) play with the whipped cream. To be seduced is another thing altogether. I love sweets, but put some lump crab meat in front of me, perferably on top of a beautifully, perfectly grilled sirloin steak and you've got it made. Best advice from Frank: Don't eat the yellow snow. You can eat white snow.
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ohhh.....good idea!