highchef

gomiles has lots of options as well, and while I was tempted on the Coach overnight bag, I haven't redeemed for anything except travel, and upgrades. They're going to save us a bundle this next vacation. They're good at a lot of the stores listed upthread and you can even donate to your favorite charity. Cool.

Of course you don't choke, this was done with a glass bottle of D.P.., Tom's of course. I learned this at 4. Next time I see a DP in a glass bottle, I'll buy some and do it again. Sorry, it's not the same in a can. Where is Tom's located anyway? They just always seemed to have they're little displays everywhere.

Bumping this thread has me hungry for crab cakes now. Unfortunatly crab meat is hard to come by around here as the industry was pretty blown away. I can get crabs, they've been running heavy, but I HATE picking crab meat. I may do these shrimp cakes, if interested the chipolte sauce is GREAT and would be beautiful with crab cakes as well. The slaw is good too.

I like gingerbread and have a pan that is a heavy aluminum gingerbread man, about 3/4th's of any recipe I've tried worth. I usually make them at christmas, wrap a red ribbon around the neck (2 reasons, decorative and the neck is weak, so tends to split there when I unmold). I make 2 recipes and it'll make 3 cakes. I also make scones with candied ginger and on the backof the can it has a recipe for TRIPLE gingerbread, using the candied ginger as well as fresh and dried. I have not tried it, just discovered it. I shall try to post pictures of the pan and will post the recipe for the gingerbread (my version will follow as I'm just stupid stubborn about following recipes exactly). I am playing it loose tomorrow as I'm just freakin tired. Have been on my feet doing whatever since Sept.. It's good gingerbread weather, damp. Btw, I love lemon sauce with gingerbread, and one of my favorite recipes is 'Martha Washington's gingerbread' from I believe Charleston's recipeits. I shall check. Tomorrow, is definately gingerbread day. I will Post later, or pm if you're game to try triple gingerbread first. I just ain't gonna do it tonight! edit: lost words...found them.

Welcome Lynne! be prepared to lose hours now that you've found e-gullet. Consider yourself warned!

I've had no luck with the agar. I tried a few times then got too busy to try again. I used a fish gelatin that works well - but that won't work for you. If I have any luck in the future I'll post the results. ← i'm keen to try the original recipe, using marshmallow root. does anybody know of such a recipe? i found one, but it was very vague about quantities and method...! ← I've been curious about that for years and the closest I've come to a recipe is this. I think the trick might be 1) climate, and 2) a hellova mixer.

Tyler Florence has a coconut bread recipe in his first cookbook that has a pineapple butter. The recipe is not on Foodtv.com. If you're interested, I'm sure it could make muffins. It's dense, rich, tropical and addicting. I'll post it if you'd like, with my own changes because I don't know what it'd be like if you followed it exactly as he wrote it. I did not use as much coconut and subbed out a sugar, I shall have to read it over and see.

preserves, jelly, sweet halapano slices. Cakes, bread sometimes, sauces of all kinds. dressings, wet and dry. rubs. seasoning blends. wish I could say sausage, but not yet. On the other hand, there are things that I've tried to make myself that don't do for us. Like peanut butter. Or soft drinks.

I like that one too!!

toast the walnut pieces first so they can stand up to the smoked salmon. Hold some pasta water back if the noodles pull up too much, a ladle of the starchy water will smooth it back out in an instant over low heat. Just cook the noodles shy of al dente and let them finish in the already made cream sauce. definately add the salmon last and see if that works for you. I've done this a couple of times with spinach thrown in right after the salmon. It wilts as you plate.

If the person inviting is an old friend of your parents, or is the parent of an old friend of yours, then yes. They mean come down to the house, sit a little, visit and tell all the gossip you know. I have ended up shelling peas. I've also shelled pecans and cleaned crabs. You just dive right in. If the person doing the inviting is a contemporary of yours, say, a friend from work, they mean it too. They just want you to call first.

remelt and serve with hot spicy gingerbread.

If you haven't already, you should look through Wendy's blog to see her marshmallow carrots, etc. for her Easter themed sweets buffet. ← Thanks! I will!

I had a lot of fun with the recipe here, thanks for all the advice everyone. As more and more people played with this, it took on a life of it's own, don't ya think?? I mean, I for one, put in an inordinant number of hours thinking about and making marshmallows for gifts...flavored and dipped, rolled, paired with hot chocolate, etc. Now I have a reason to make them for Easter as well. I found an herb farm via The Herb Companion mag. that specializes in mints. They are propagating a mint called 'marshmallow'... I'm thinking a double marshmallow mint marshmallow. I'll get the mint first and see just how marshmallowey it is first! Another experiment! this thread's gonna live forever!!! Sorry, I got carried away.

If the fishmonger who's livlyhood depends on things getting better believes that there's a future there, and people bitch enough about the crap that's polluting our food then I'm going to be optimistic. I've seen and heard enough the last couple of years to notice that, like global warming, the alarm has been raised and people are heeding. I don't know if it's in time, I just hope... I really like seafood, and am tired of worrying about heavy metals and nasty oysters. I know it won't be in my lifetime, but maybe in my kids. You will never see one of my children throwing crap in the water or out a window anytime or anywhere. It's like smoking...there's a universal knowledge in place now that says 'it's bad'. I'm probably being too optimistic now. I know the fire has to stay stoked, but I think the fish will win and we'll figure out how to eat and not kill ourselves in the process. Maybe.

Never thought much about it until we bought land on the gulf coast. It's amazing how much more we began to appreciate the salt water ecosystem and CONSCIENCELY care about what goes into the water. You begin farming those fish and crabs and you'll have to figure out a way of keeping toxins away from them. This is a good thing. we'll get to eat more seafood and have cleaner water. I like it.

This is one of the first, actually may be the first, cookbook I received as well. It was a wedding present and is still on the kitchen shelf. Others are several Lousiana Junior league books (River roads group) and one from Arkansas called Sassafrass which is really got a couple of really good solid kick butt recipes in it. I have used Les Halles, but mostly just read it. I think I made a handful of the recipes so far. I'm not done with it yet. I use Tyler Florence's books quite a bit, but check the reasoning (like hot water for chocolate cakes) against the recipes in 'Cake Bible', or' In The Sweet Kitchen'. He doesn't explain the whys of recipes. Since I'm always tweaking, that can be a disaster. I have a couple of Time-Life series which I refer to again and again, as well as Prudhumme, Folse, and the usual classic southern living suspects. There are literally a couple of hundred more, but I've had to put about half of them in the attic. It was not a clean purge, as I've already rescued 2 froml there over the holidays. I think e-gulletters read cookbooks like novels, in which case it would have to be a complete dog to be a 'bad thing' (yeah, I've got a Martha too). Mentioned up-thread, cookbooks are entertaining (pun?) and educational...if not, put them on the garage sale table. One man's trash is another man's treasure. Or womans. What happened to that cookbook trade thread anyway???? I've got a couple I need to post.

Why??? I mean, is there a rampant family allergy???

I found this looking for a cheesecake recipe from John Folse's site. All about cast iron seasoning and care, old and new . It might be of help to someone.

And somehow I forgot Barque's Root Beer. Barques Bites.

Hmm, I heard my BIL mention Rabideaux's at Christmas, but I'd never heard of it. Is it a meat market, or a local brand distributed out of Lake Charles? He's in Jennings and shops in Lake Charles pretty often, so maybe that's how he knows it. There are several other things on your list I'll have to give a try. I've seen Konriko Pecan Rice, but I've never had any, nor have I had creole cream cheese. That's not one of John Folse's new products, is it? ← Rabideaux's is/was just off I-10 in Iowa, about halfway between your BIL and me. They're in the local stores and I've found Rabideaux sausage in Beaumont. They have they're own trucks (not a huge fleet, but they had a pretty good regional business before Rita). You can get creole cream cheese in some stores, mostly Bittersweet's brand. Folse has a pretty good distribution setup, I've found it in Albertson's up and down the coast. I can always get it at the produce market on Airline, going out of Baton Rouge (Pictsweet?). It's a nice tart flavor and smoother, softer texture than regular cream cheese and makes a hellova cheesecake. Ask your local Albertson's to stock some Bittersweet, mine did..for a while. It's mostly popular with a more rural/older crowd, and Creoles.

And to the above I'd add: Abe's boudin Rabideaux's sausage (they're down since Rita, but hear they're planning to regrouop) Bunny and Evangeline made bread Bootsie's Bean mixes ro-tel tomatoes creole cream cheese from Bittersweet plantation, or anywhere else I can get it. Louisiana fish fry Konriko pecan rice - you can find it most places. It's usually a christmas gift from a client who has an interest in the brand. I guess I'll have to sniff some out in the Rice isle since we've been forgotton this year. You can literally smell the stuff in the bag, smells just like popcorn when it's cooking, and is soo good with anything you serve it with. Has a nice, nutty flavor. There's more but it's more local..like anybody's mayhaw jelly, or fig preserves.

I don't worry about the water too much this time of year, the counter keeps the water cool and the kids use it so much that it's cleaned out every other day anyway. (I wash it when it empties) I love the darn thing, but we sure do use a lot more butter since we got it! And more expensive stuff too...

Let's see...I've made the toll house of course, and the apple pie recipe from the odense almond paste box, which is quite good by the way, and a novel way of adding flavor AND preserving the bottom crust. It's on the odense web site. I've made lots of cream of mushroom soup recipes, but now I make my own soup from the Les Halles recipe....I really like to check out the recipes that come in my 'good' chocolate packages. I followed a brownie one recently that blew everyone's socks off. Those are usually developed by the guys who developed and mixed the chocolate and show off their 'special' characteristics, whatever they may be. I think those recipes are great. You get to see what kind of things you can do with the product and can really expand from there. I did have a bad experience with an oatmeal recipe once, I really don't think oatmeal and groundmeat dance well together unless they have a really good teacher and I'm not it!!!