highchef

I just want you all to know that I have to leave now and go downstairs and make a bacon sandwhich. The power of e-gullet

btw, here's a really good creole sauce recipe. Now you can now make any dish that says it's _____ creole, because this sauce is a creole dish base. http://www.n5mbm.net/users/pgazette/creolesauce.htm An etouffee sauce is a bit different. Always served with rice, the file adds a nice color to the end.

I use a roux no matter what sort of gumbo I'm making. okra will thicken it too, as well as file', but the roux, for a gumbo is mandatory. I think that if you use enough file' to thicken the gumbo, you get an almost astringent taste/smell. File powder has a particular taste all it's own..using too much is like using too many bay leaves, you want the flavor, but not for it to be THE flavor. I use file' in my creole and etouffee' as well. Crab stew. Shrimp stew. courtbullion. etc.

you know Jiffy mix is a sweet corn muffin, makes dynomite pancakes too.

I'm with you, I'd use crisco first.

Tell your dad there arn't a whole lot of rocks in Louisiana....!!! I see this recipe calls for UNalkalized (sp) coco powder so I searched and found this thread http://forums.egullet.org/index.php?showtopic=56559&hl= which still leaves it clear as mud whether I can use my dutch process or not. I'm gonna use it anyway, because I want to try this and see if it's the cake I think it is.

not my shortbread, it'd be flakes before it got there unless it wasn't cut and arrived as a sheet. Biscotti I second. I'll watch this because I've got a little friend who was shipped out on the 15th. Good luck. I'm thinking pecan tarts.. Ling, post your shortbread recipe, it's got to be tougher than mine. I use rice flour for a good deal of the reg. flour so maybe if I did not do that it'd be hardier.

I saw them in a Cracker Barrell resturant on the interstate. I'm sure there's one near you somewhere. didn't see how much they were though. I'm sure you could get them through the coke distributer there if you want a large quantity.

I have never had a lobster roll. Do you know how to make the salad? I can get lobster tails here. If I like (and I truly think I will) that, I'd like to try the same thing with crawfish tails. Same taste, almost. Maybe spicier. I'd like to try it though. ← It's super simple. A pure lobster roll is just fresh lobster meat, tail, knuckle, whatever you have, chopped into nice big chunks, and just barely coated with a little good mayo. Some people add a little finely chopped celery, but that's it. I like to squeeze a little lemon over it, and salt and pepper. Some places even serve the mayo on the side, so you can make it to your taste. If you make it with crawfish, I bet it would be delicious if you sprinkle a little cajun seasoning on the mayo. :) Pam ← Thanks! I'll give it a try.

They make a birthdaycake flavor syrup. It's a big flavor for snowcones down here. I'd try that before I'd dump a cake mix into my custard, I just think that'd throw the texture waay off. Try googling (now over 200$/share btw) for snowcone/snowball syrups and/or recipes for them. might get lucky. I might bring my kids to a stand after the game today and I'll ask to see the bottle. Maybe it's got some information you could use to order on it.

Rosemary likes drainage, hates wet feet. I have a huge one that came from CANADA! I highly reccommend Richters.com for herbs and books about herbs. You won't have to pay near what I do every year for shipping either. They'll mail a catalog..just log on and order a print one to read prn. The website is a cinch and the plants are amazing when they arrive. I have an oregano that's taking over and the rosemary needs to be cut back. I will replant basil, chives (the cat eats it, guess she likes onion), thyme, and sage. I have a bay tree in a pot that I overwinter when necessary inside. You're a long way from me, but if I can grow Canadian plants I know you can! I Cannot grow tomatoes though...black nasty thumb there.

I have never had a lobster roll. Do you know how to make the salad? I can get lobster tails here. If I like (and I truly think I will) that, I'd like to try the same thing with crawfish tails. Same taste, almost. Maybe spicier. I'd like to try it though.

omletts and scotch. lost 20 pounds. was on the nocarb diet and didn't even know it.

I don't want to get hit in the crossfire, but I'll venture in as a paying customer. I like the stories behind the recipes as well. I want to know how this evolved and where it's been and why you tweaked it the way you did. I buy cookbooks. Often. I read them and use them. I want quality writing. I want interesting recipes. I don't want to have to slaughter the pig so keep it to stuff I CAN DO! And more and more I'm drawn to the quality of the book itself...Les Halles and Folse's cajun encyclopedia come to mind. The former has pages that are almost cardboard like. I don't worry about it when it's open on the counter. It's one of the reasons I forked over the 35 bucks. The latter has pages so slick I figure tabasco would bead up on it. I'm not worried to use it either. I would ask that if your gonna write a book, test it in your mama's kitchen first. Are you listening Tyler Florence? Nowhere did I read that your 9" cake pans are 1/2" deeper than mine. That flub cost me an afternoon of cleaning my oven! Last...the regional cookbooks are the ones that really crack me up. The signature phrase down here for a great recipe is "men go wild for this!" Don't discount the entertainment value, a new cookbook can be enjoyed as much as the new Grissom novel. Just my cheap thoughts.

The thread on milking pigs http://forums.egullet.org/index.php?showtopic=37621&hl=milk it isn't the one that hooked me, but it's (and more like it) the reason I stay!

Yes, but you are an e-gulletter...I can trust you.

I also Love, Love, Love Julia Child, but she's not on the food network anymore. My favorite moment was an interview I saw of her when the interviewer asked what food she didn't like. After a moment, because she couldn't think of anything she said (not verbatim), "Rocket. I don't understand it. And Cilantro. If I find Rocket on my plate, I want to throw it to the floor and stomp on it." The next day I saw her PBS program and her guest chef was Alice Waters, who lovingly prepared her " Beet, Blood Orange, Walnut, and Rocket Salad." It was a riot watching Julia take a bite and say "mmmm, very good." ← That is hilarious!!! I'm going to cook breakfast and now I'm gonna be cracking up cause I have this vision in my head! God, the kids are gonna think I've lost my mind.

Thank you. All advice will be heeded. I really want to know this stuff, and buying cookbooks is one of my favorite things. I do have a cookbook called Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby that has been my go to book, but it really scares me a little because it has a man's approach to cooking a la Mr. Bourdain. but not as clear. example. 'Grilled Orange Rabbit with Green Sauce and Toasted Pecans from Hell'. Now, like I'm gonna do that? Without foreplay? Guys, when you write cookbooks you got to be specific and please let me know where you've been before you throw the bunny on the grill!! But it's summer and the grill is clean so I shall use and appreciate the help from you all.

I was going to roast them, it was after that that I was wondering about. That's interesting about not mixing dry and fresh. Thank you, I think I'll grind today and just go for a rub. I need to play with these things more and get more comfortable using them. Any suggestions are welcome, I've got some good marinade recipes from another post to try too. Thank you.

before adding to a marinade. does it matter, or just depend on whether it's dry (rub) or wet. I know it's a dumb question, but I wonder about transfer of flavor..

I have that series! I'd forgotten all about it. thank you for reminding me. I also have foods of the world packed away somewhere and there's bound to be a good recipe or 2 in there as well. Thanks again.

Cala Massey wrote: Tyler Always-Looks-Loaded Hamilton. Really, why does that guy always look like he's under the influence. Really. When I can hear what he is sayin, love him. BTW, please get rid of that horrible girl from HTBW, I could do a way better job! Is this Tyler Florence you're referring too? I kinda like him, he's cute but I like his go for' the best of' attitude. Yea..we do that here too. Edited to admit not being able to do quotes correctly..yet. and to add that the 'cool factor' award in my humble opinion goes to the guy with the trailer kitchen. I've only caught the show a couple of times, but he's edgy and simple at the same time. ..and he might be the guy someone was telling me about who used his dishwasher to cook fish. I'll bet that kind of multi tasking makes alton brown happy!

OMG, I'm assuming you meant to say "tests"? In my opinion, I'd stick with baking and not "cooking". I think everyone who's ever lived in an apartment will agree that a stranger's cooking always smells gross. Baking, however, smells homey. My first choice would be something cinnamon-ey (I've heard the same thing about cinnamon being one of the most attractive smells to men). I understand your concern about it being a "fall" scent though. But keep in mind, what's the weather like where you are? Even though it's spring, when it's cold and rainy, cinnamon is still a very comforting smell. Otherwise, I'd go for some sort of cookies. I like the idea of lemon. Perhaps you could zest some lemons (that's a smell that lingers), and then also leave the cookies out for the prospective buyers. ← Actually I was being a smartass..I apologize. And if they're coming from Lafayette, make a gumbo..make em feel right at home. I'm serious.

Vanilla is a male turnon....with cinnamon or something else, it's been tested, and I assume by testes to be very attractive to males... like 1/2 a couple?

there is a new oyster bar called Neptune that carries oysters from around the country. It was easier to get into, and cheaper than B&G if oysters are what you're after. It's in the North end.. I'll find the menu and tell you exactly if you want to go.