highchef

breakfast after turkey. toast bread, nuke giblet gravey. serve gravey on the toast. serve w/ a side of cranberry sauce. favorite from childhood. later make a gumbo...that's for sat., none here (my house) cook on Friday...some shop, I clean and sleep. It's all good. I have wondered as an aside, about doing something with leftover bread stuffing. I always make too much and people eat a)what comes out of the bird, or b)the cornbread/shrimp stuffing...I was thinking it would be good in some sort of soup, you know like an italian soup, with serious rosemary overtones.

and my first reaction is was the butter frozen? it helps.

Paul Proudomme (sp) has the best recipe for sweet potato pie. I have tweaked it, so maybe I can put it here? It really is the best. ever.

I have made red beans with every sort of smoked sausage handy. I don't think it will do anything except give it a bit of 'dirty rice' flavor, and you won't have to add garlic. My favorite sausage to use for this is venison/pork, but I've used beef. It will be different, but then it's always different depending on how long it's cooked, the veggies, whether there's a ham bone in there etc. I'd give it a shot, if the sausage is good by itself, it'll be good with beans. jmho.

where are you? That helps a lot.

thanks.

Pat, the original recipe calls for a greased pan, I just threw the silpat in to keep from having to wash the pan, though you still have to wash the silpat so it's really a moot point. I haven't used parchment because of the stirring. The silpat keeps down, but I thought the parchment would tend to buckle, etc. so I didn't try it. If you opt for the greased pan, you should have relatively easy clean up. The sugar and eggwhites make a shell that's hard to clean if you don't grease well. They're worth making just for the smell. Kind of gets you in the mood for the holidays.

where's the oil?? And highchef could I get your recipe? Lately I am into spiced nuts! I add sugar and chipotle when toasting my nuts, they come out nicely. Thanks! ← I'm thinking this is not what Devlin was looking for, but they are awesome. I'm making some this evening. enjoy. this makes 3 cups, but I always double it. 1 egg white 1 tablespoon orange juice 2/3 cup sugar 1 tablespoon grated (fresh) orange peel 1 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon allspice 1/4 teaspoon salt 3 cups pecan halves heat oven to 275. grease or silpat a 11/15 jellyroll pan. beat egg white and orange juice until frothy, add sugar, orange peel, cinnamon, ginger, allspice and salt. mix well and toss with pecans to coat. bake 45 minutes or until light brown and crisp, stirring every 15 minutes or so. keep airtight...I use ziploc bags. longtime storage is not a problem because I have to give them away quickly or I eat them ALL.

I have one for spiced pecans. It's really good if you want to try it with your walnuts, let me know and I'll post it for you. I don't think you'd want to boil them. That's got to change the texture. My pecans are tossed then roasted. It gives them crunch. quite addicting.

epicurious.com I've made plenty of recipes from there, I usually sort them by ratings, and read the reviews first. I spent most of this afternoon on that site, it covers recipes from gourmet mag., food and wine, and that whole magazine 'family'. even if you don't need a recipe it's usually worth a laugh just reading the reviews. Someone always substitutes out half of the original ingredients and then bitches that it's 'bad'. I usually can find something to cook from there.

tomorrow, we're having beef tips (omaha steaks), some appetizers that I have left from last month, and a dessert with my beautiful puffpastry that I refuse to let gustav have, made with my ruston peaches I just bought today. I really laid out the veggies today, and cooked the stuff I hadn't frozen yet, made salads etc. tomorrow we will have a great meal! I'd be excited about it if I wasn't so pissed off. Good luck everyone.

I'm just always screwed. 2 pups, lab and screwed up lapdog. and 3 cats, if my oldest comes with. I am so tired of being scared. This thing needs to go somewhere and die. I did not put in a generator, but as usual, I'll stay. Katirna and rita kicked our but, but think I'm gonna stay. again. Hurricanes make you much more civic minded. I know what my house can do. I'm more worried about NEW ORLEANS.

I ordered sprayable luster dust for a drum set grooms cake I made for my son's wedding. if you're going for full coverage, I really can't reccommend it. It worked fine for giving the drum sides the gold glint they needed, but they did not paint the sides gold, if you understand that. for full painted effect, I used silver dust and vodka where needed. the gold/silver spray is primarily alcohol anyway. The reason for using the alcohol is that it evaporates..unlike the water which will dissolve the fondant, right? soo...you don't taste it, frankly I pull it off to serve (buttercream under) anyway. I know it's edible, but I don't know anyone who goes out of their way for a fondant cake because they love to eat the stuff, it's all about the decorating. just my 2 cents..

wow, I just have these http://whatscookingamerica.net/Cookie/HighTeaCookies.htm they are really fine cookies. hope that helps.

mine has stopped rotating, which dh thinks is the worst. Me I'll worry about it after the wedding. It still heats. wth. go with it...

I'm not slamming the w/d upstairs so much as I'm slamming having an upstairs, period. I know it's good for my ass, but running up and down 50 times a day is getting old, as am I. I've never seen marble on a counter...or I haven't recognized it. Bathrooms yesl, kitchens not that I recall. Is it white?

I am in cajun country, and we do brunch here. Actually, the upscale resturants do them on Easter, mother's day etc. Mardi Gras krewes have brunches the day after their ball (court does, at least) And we love the catered, day after the wedding, before everyone has to leave brunch....it's the best way to 'do' brunch. You're at home (or someone in the family's home), someone else is cooking, serving and cleaning. Then everyone leaves and you have a clean house and a nap. It's an art, really. We start brunch before the noon hour, and not let it go past 2 or so lest it interfere with supper. This way it straddles the lunch hour and is the perfect time/combination of breakfast and lunch.

you have no idea how helpful that was. The 'drums' are in freezers now and I'll take them out thursday...decorate on friday and hope they hold out till saturday..if any of you pray, do it for me,. Please.

maybe you could have a chute from the kitchen down to the compost bin (like a laundry chute) ← I've considered it!...worry about stepping in it though, but built into a cabinet with a locking/release hatch it would work!!!

my chocolate recipe barely stands up to a light buttercream, it is a very delicate cake, though super tasty. part of the problem, though, may be the whipped cream filling!! I'm getting a lot of information from "the Wedding Cake Book' by Dede Wilson. She likes a good firm, closely textured cake to 'hold up to a heavy coverying, such as marzipan'. Maybe I'm wrong in thinking fondant (rolled and draped) is in this catagory, ie 'heavy'?? I've felt the temp. of a room go up pretty quick down here with tons of party people having fun..and july is no time to risk a buttercream meltdown. we're talking upper 90's, lower if I'm really lucky. The meringue that I tried yesterday was wonderful, but I just know it's going to be too soft when stacked and I really need something firmer. I found this Coffee Buttercream: 3/4 cup freshly ground French roast coffee 1 1/3 cups water, divided 8 large egg yolks, at room temperature 2/3 cup granulated sugar 1 1/2 cups (3 sticks) unsalted butter, at room temperature 1 teaspoon vanilla extract 1/4 teaspoon salt It has less butter and more sugar than the other so i'll give it a go on a test cake today (heavy pound cake). I shall let you good people know, if just to vent a little! Thanks!

I should let you know that the fish thing is about having a house full of guys who love to fish, and new building regs that require us to build 15' up off the ground where we have our property on the water. when we build I plan on having lots of things down there besides fish prep...like an outdoor shower and a rig for the crawfish boils etc. if there's room, I'll put the car there too...although the boat will probably take up any laniappe. yea, 2 dishwashers, refrig. drawers, beer frig. down with the fish stuff.. and stainless steel countertops. and a new thought this a.m., a compost bin that will seal odors in but is a step away from sink, and a recycle center that won't take over my kitchen. If that means a trash compresser to squish things then so be it!

after reading http://forums.egullet.org/index.php?showtopic=116998&hl= I thought I'd talk about shaking the kitchen up a bit. Why not? My dream IS two dishwashers, and yeah, have them elevated...but I also wanted 20 years ago for my microwave to be in the island..now it's pretty ok. so, what kitchen inovations have you got in your mind? what crazy kitchen can we cook up? and why is it that with downsizing you still stick with the crazy upstairs laundry room? If I'm downsizing, I sure as hell don't want to run upstairs to do laundry. Let's plan a real life, boomer. kitchen., laundry, garage. a place for a boat, more importantly, a place to clean fish under the house where it won't, can't smell. septic systems to handle it. Hell, let's do it all. I challange you to make the best foodie space there is. It is all about home and hearth, after all, right?

ok, it's almost show time...oh you have no idea how many cakes I've made in the last 2 months... The large drum cake is done, it's basically a pound cake, but it's fricking huge, 14" and I needed it to hold up under the fondant that will make the layers, 4 of them just a wee bit higher than the actual drum itself. I've got a white cake recipe that will do just fine whenever I make the first smaller drum (10') and the 3rd will be 10 " also but chocolate. Here's the problem. The great chocolate recipes I have are weak on the support side! They are not going to stand up to fondant. The best chocolate recipes I have call for cocoa into hot water... Please tell me one more recipe that I can use. I wanted to use the Duncin Hines recipe from above, but they don't make a chocolate cake. If they do, and you've actucally used it, please let me know asap. I also need a stand up buttercream recipe. I really love the merainge(sp) buttercream but it doesn't stand a chance with 500 people in the (large) room. The buttercream layer is important because I need a frosting after everyone pulls the fondant off, the cakes are having to be perfect. Yes..I', a little stressed... my sister says...........I'm going to have to put shortining in my crumb layer..I say NO, NO, NO. they want to make me go to shortening, and I say no, no, no...they want to make me go to shortening, and I say no, no, no.....

I've only been once, for cocktails. GREAT martini. cannot help w/the food though, but man that was a good drink...actually 2.

I thought these salmonella outbreaks were only in New Mexico and Texas. I was concerned because we are in Louisiana, but an article in our local paper this morning says that the cdc has put Louisiana tomatoes on it's ok list. Unless there is an outbreak in the Northeast, I wouldn't worry about it. the local Albertson's only carried cherry tomatoes and 'on the vine' this week. I hope they begin carrying the local ones soon, although I can get them at the farmers market, I sometimes need them midweek.