jess mebane
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Posts posted by jess mebane
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Crepes w/vanilla been creem, strawberries and chocky syrup drizzle. Color the Mebane tribe amazed, with only the youngest giving his plate the fisheye. Bacon on the side, 'cause that's how Saturday should start: bloated, with a chance of sinking in the shallow end of the pool. Happy Summer!
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ease up on the snark, luvvy, they're just sayin'........tsK!
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I hafta say that after looking at a 68-pg doc from the FDA webby, I'm definitely doing without a LOT a LOT a LOT of my kids' and hubby's fave goober products......Anyone else seen the peanut butter recall list?
feeling quite faint, actually...
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SB brings out all the meats at our house: chili, wings, teensy mballs and perhaps 'nother whole chicken. Why do I love handling carcasses so much?
Haven't even begun shopping for the crudite. Have started lacing everyone's smoothies with enough fiber to keep it real, tho. Even had the septic guy out two weeks prior.....all about prep, peeps.
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triples: triple creme brie, thrice-milled soap, three-handed drinking................
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something in the air! Made mine with ssg, spinach, potato and parm, with enough cream to convince the nonbelievers. Oh! and a soupcon of sherry, since we were watching The Aristocats. Remember the marinated/drunken uncle goose?
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On the topic of creole vs cajun, there is a large difference between the two. Cajun tends to be south central, south western Louisiana and creole tends to be the New Orleans area.
Prudhomme's Louisiana Kitchen is of course a great source of information on cajun cooking. Anything by John Folse is great also.
I don't know if it is still in print, but The Picayune's Creole Cook Book is an excellent source for great New Orleans creole cooking
we must've been separated at birth--I have these three in steady rotation during winter mos.!
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I never get tired of bumping this thread, if only to see what you erudite grainheads have been up to. Amazingness this year? Just a little opener I like to call The Killer:
Performing a bit of thread necromancy
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We only had four people this time: franktex, future eGullet member Anthony, my girlfriend, and me. We still managed to order nearly everything we've gotten in the past.
I haven't been reading the forum very often, but when I heard you wanted a limit of 8 I figured I'd have to sit it out. Otherwise I would have shown up. I'm a pretty hard-core Asian foodie, and I think Frank could have vouched for me in the that respect :-)
Sorry I missed it. Next year....
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yo tambien....moved to the little creamery in Texas, but I'da made it my biz to be there otherwise!!!
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God Bless John Folse! I have been passing his jambalaya receipt off as family bible stuff for a decade now (One from his old PBS show, not book---too sanitized for practicality). Having said that, I would be utterly at a loss as to how best use a jar rooo. Does it have icky amts of salt?
Sidebar: anyone going by donaldsonville? Got Folse's big book I want signed.
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totally awesome. doing just that tonight, with the deer ssg that threatens to overtake my freezers, ergo, life.
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Ok, the gal whose husband's hair is growing too loudly--YOU SLAY ME! I laffed 'till I cried, and because it's so TRUE!
That being said, don't hurt me.
That being said, don't judge me: pickled pigs' feet marrow on saltines. Just one, but all the other males in the house will sleep lighter knowing mommy's got chocolate on the bedside table for emergencies.
And Suzilightning, you've been the unofficial doyenne of this thread for years, and it's good to see your name again!
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Really Dislike:
The whole crop of new shows on Food Network which have replaced the educational, informative ethic with testosterone.
Amen, brother. I sorta stopped watching that channel all together about a year or so ago, but didn't realize why.
I like Lidia B., and find myself rooting for her millionairess endeavors while fervently hoping she'll consider hair plugs at the same time...Special treat when her mom guest-stars.
Also enjoy listening to Eric Rippert's caramel frog accent, but does he have his own show yet? I just catch him on the odd Bravo or Regis and Kelly Lee segment....yum!
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I've mentioned this many times over the years, but the spouse's family is from Lockhart, and when we tried to rehab the ancestral home several years ago, a big highlight of the day was guessing where lunch came from based on the color of butcher paper in which it was wrapped.
I have always said previously that for fatty and lean you must stand in line at Kreuz's, but for chops, rings and the best prime rib it is better to go back to the fire at Smitty's.
NOW, after having a holiday brisket from Luling City Market, I have to reconsider my opinion and say for the record that you should only have lean or fatty from those good folks there. I tip my winter felt to anyone that can make me and mine step away from the Lockhart BBQ and know the real winner. Can meat be so, ambrosia-ish, or am I too far gone in the carnivore way? tsk! C'est la guerre..
...Just wanted to check myself before weighing in, and have not revised this opinion one whit. Have fun out there, kiddos.....
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Ok, so I like to check in 'bout this time each year to get the xmas cookie pix from my fellow elves....where ya at?
I kid. With Love, I kid.But seriously, now--I know I'm not the only one out there buying my birth weight in butter! My MIL gave me four lbs. this a.m. with three bags of Costco nuts and a gimlet stare, like, "Better see these in action soon, grrl..."
Happy Holidaze -
can we submit anonymous noms and supporting evidence? will there be witness protection?
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I hope y'all are climbing back towards whatever passes for normal these days. After a peripatetic life as hi-tech migrant workers, we've recently settled about 1 hr west of Houston, and I still can't get over how much H-town has grown in the interim.
In the two weeks since Ike, lots of folks in our HEB parking lot are still making grocery runs to take back to Harris County....I wish you better and better days ahead.
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Joanne Weir on PBS drives me out of the room. I know it's for beginners but the way she talks to her guests makes them seem like total morons.
I second that emotion. This thread popped up while I was searching ye olde egullet engine for "Weir" and "La Bourride" in hopes of some mention of her recipe.
I get SUCH a headache from frowning thru her Cooking Class series, and only catch the last bits before Lidia's show starts. Could she (Weir) be any more pedantic and insulting to obviously intelligent guests? I pity the folks that suffer through a day as "students" with Ms. Joanne. Seems a thankless task.
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Fifi was just that, to me. Like so many of you, brilliant and lovely on the page, larger than life in the mind and gone way too soon. I'm nodding behind Pan in the pew of snifflers: She's gone Where the Wild Things Are, and stepping lightly through green waves of coastal hay Texas only wished it could grow.
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chicken liver curry, like an itch on my foot.
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I just wish the tribute to Americana gastronomie had more oomph! We've all had to update classix for kids, or dietary restrictions, etc. Meatloaf is your win card, I doan care who you are!
So I mashed buttons in fury 'till the Paul Simon tribute came on, and watched Lyle Lovett's beatific, crooked grin take on "50 Ways To Leave Your Lover," and thought, "Now that's more like it."
Killed it! Like meatloaf!
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My Bombay Kitchen, by Niloufer Ichaporia King. Just the origins of her Parsi people makes my whole country's existence feel callow and raw about the elbows. Oh, wait, we are callow and.......(American sigh).
I am becoming something of a Indian Grocery lurker, tho; always just one ounce or two of ajwain seeds away from being thwoked on the head by the elderly storekeeper's broom. She scares me.
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(Cough!) Just dusted this off to b**** and moan with anyone whose garden took a hit like mine earlier this week during the hailstorm in the Austin/R.Rock area. The lord giveth and taketh away, and then hits you in the head with an ice rock while you run about like an idiot with sheets for the tomato plants.
Failing that, I'd love to hear how any neighbor's dirt patch grows--y'all got reds yet? Straight or crooked necks?
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The Picayune's Creole Cook Book is a great summer transport back to that week you spent every year or so at your grandmother/great aunt/tante's house. Originally published in 1900, Mmselle Bienvenu updated it for the Times-Picayune in 1987 and it retains all the charm you'd expect.
So far I've made blackberry jelly, and a jar of bberry wine percolates at the bottom of the pantry. I have ruined a good number of table and kitchen linens, there's chicory in the afternoon coffee pot, and my teeth are turning strange colors about the edges, but the kids seem to enjoy all the rusticity.
I might pickle!
We grew 'em now we get to eat 'em
in Texas: Cooking & Baking
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I am growing a pitiable crop of maters, and perhaps to taunt me, the nabor brought over a plastic-splitting HEB bag of squash and new potatoes.
Previously, I've thought these red babies too waxy to make a good potato salad, but I feel compelled to try again, what with my newfound starchy wealth. Any suggestions? Has anyone else tried sprinkling the hot tubers with vinegar? Would dij mus sharp it up too much?
I'd also like to take a moment of graceful silence to say how much I miss the late, great fifi. sigh.