Jaymes

Southerners love sweet potato pie. Not much of a stretch to think you could add some sugar or other sweeteners and a little pumpkin pie spice and then into some sort of pre-cooked pastry.

Although I've never done it, know that sweet bean paste is popular in Chinese desserts. Wonder if you could get up from the table, grab the serving bowl of beans, head for the kitchen and turn out something sweet and tasty.

We never had an exact recipe - just beat an egg with vanilla, milk/cream, and sugar and into the microwave. I was pleased to find that one with specific proportions and instructions.

Love the quicky rice pudding out of leftover white rice thing. Loved it as a kid. Love it still. Intentionally make more rice than needed. Sometimes add raisins or nuts or currents or berries and into the microwave. Also quicky bread pudding - here's an actual recipe for what we did, and what I still do with leftover dinner rolls: http://www.kingarthurflour.com/recipes/microwave-bread-pudding-recipe And biscuits into strawberry, blueberry, etc., shortbread. Not sure if peach sangria counts, but I make it to have with dinner. And then fish out the marinated peach slices to add to pound cake and ice cream. ETA: Oh, and not dessert from dinner, but dessert from leftover scrambled eggs at breakfast... My dad saved the leftover scrambled eggs from breakfast (and I'm sure he intentionally made more than he knew we'd eat) and, at dessert time, sprinkled generously with some turbinado or other raw sugar, then flamed the whole thing with brandy or Calvados or rum or something. Said it was just like a dessert he loved at a French restaurant in Saigon back in the 50's. Although that was made tableside with an omelet cooked especially for that purpose. And not with leftover scrambled eggs. Mais oui.

Until someone with a more expert and technical answer arrives, I'll give you my quick opinion. "Sharp" doesn't necessarily mean it is or is not aged or processed. It's how "sharp" the flavor is and, to me anyway, it basically works out to be how "strong" and "cheesy" the flavor is. I think it can be used to describe the strength of the flavor of many cheeses but you usually hear it in connection with Cheddar; ie, is the flavor mild, sharp, or extra sharp. I did do some googling into Canadian cheesemakers and found several companies that offer sharp and extra sharp Cheddar.

Boy, does that place look like fun. Definitely going to do it. Thanks.

So, heading out from Houston toward Atlanta on Sat. Going north first, to Shreveport, then I-20 east to Atlanta. In no hurry to get to what awaits me in Atlanta. Any suggestions for places to stop along the way? Would love something in Shreveport in particular. Think I'll spend first night on the road there. And somebody said Wintzell's Oyster House in Montgomery. I'll probably spend the 2nd night there so I get into Atlanta early in the day. http://www.wintzellsoysterhouse.com/

I've always said that anybody that can read can cook. You don't say where you are but my suggestion is that you decide what type/style/region of food most interests you and buy a good simple basic cookbook in that cuisine. Then sit down and read through it. It's a certainty that some of the recipes will pique your interest more than others, so select one that does and start off. Many people have begun by taking a few cooking classes. If I were you, I'd check to see if any are offered in your area. And for backup and encouragement, I'd try to find a mentor - a friend or family member that enjoys cooking and is good at it to be there for camaraderie and to help you along if you get stuck or discouraged.

Sadly, nobody has ever accused me of being a picky eater and I like it all. But, after reading this thread, it's obvious to me that my favorite is chili, yellow mustard, and plenty of chopped raw onions.

Kumusta ka? I feel pretty sure there are lots if things you can contribute here. There definitely are folks interested in Philippine cuisine and several threads focusing on it. Here's one: http://forums.egullet.org/topic/111802-filipino-food-is-fantastic/ So mabuhay!

What can I say - I'm just a 'life on the edge' kinda gal.

One of my favorite sandwiches is two weiners, cooked, sliced right down the middle to form long planks, and then laid carefully side by side on a piece of sandwich bread smeared with plenty of mayo, topped with a couple of tomato slices and another piece of sandwich bread smeared with plenty of mayo. And why not? The flavor profile of your everyday weiner is very similar to baloney and nobody finds a mayo and baloney sandwich to be odd.

So now it is I driving I-20 between Shreveport and Atlanta. This thread is plenty old but I'm sure some info is still good. If any of y'all know what is still good info, what's not, and if there's anything new worth checking out, please share.

This is lifting my spirits immeasurably. Unfortunately, this crisis involves my 94-yr-old father and it's going to be a pretty difficult journey from here on out.

They're pretty easy to find down here in Texas. I'd suggest you call around to the Mexican markets and ask. If you can't find them right in Norman, I feel confident there will be a store in OKC that has them.

Haven't finalized my route. Coming from Houston but am absolutely not going to do battle with I-10 across southern Louisiana. I just hate it. And every time I do it I swear never again. This time I'm sticking to it. I've got enough problems without that. .

Due to a family emergency, I'm going to be spending some time in Atlanta. I'm a granny so don't need info about lively nightspots. I'm going to be on my own and will have a car (driving in from Texas). I'll be staying in Decatur and visiting a rehab facility on the Emory campus. I am looking for info about casual lunch and/or dinner places where I will feel (and be) safe. I'm definitely not a picky eater so would like advice about any decent eatery - regardless as to type of cuisine offered. I am particularly fond of Asian but, seriously, anything will do.

Thank you for your kind words of support. They are much appreciated. And needed. More than you could know.

Several of y'all have asked more about my trip, so want to tell you it's been postponed, due to a family emergency. I had signed up for cooking classes here: http://www.tripadvisor.com/Attraction_Review-g152773-d653860-Reviews-Meson_Sacristia_Cooking_School-Puebla_Central_Mexico_and_Gulf_Coast.html The classes I had signed up for were these: Day 1 greeen and red sause,mole poblano, chalupas, hibiscus water.Day 2. tinga poblana, mole sacristia, rompope custard, guacamole, agua de horchata.Day 3. Pueblan soup, pico de gallo and tamarind water (only we make 3 recipes because that day We go to the market) Don't they sound great? And I was staying at this "incredible apartment in downtown Puebla": https://www.airbnb.com/rooms/3959875?euid=651b7bee-8d94-c231-70da-91a5a9918f61 I'm planning on going sometime later in the year. So, as they say, "watch this space."

I'm not surprised that Mikeska thanked you hizownself. I'll bet it's not often that somebody walks out of Mueller's (always on Texas Monthly's top five), across that parking lot and into Mikeska's (never on Texas Monthly's top five) and pronounces it better. However, I'll admit that, for me, and for most Texans, it really is all about the brisket. If you've had Mueller's brisket and you're still not much interested in brisket, then I concede. You do know what you're talking about; you're just not a fan. And I've never been a fan of Mikeska's and am sure their brisket is never going to be on my personal top five list. But, based on your recommendation, I'm going to give their sausage another whirl.

Well then, consider this your Official and Serious Invitation to a Texas BBQ Brisket Tour. You let me know when you're going to arrive at the airport in Austin, Houston or San Antonio and I'll pick up your Yankee ass and haul you around to our best joints. After that, it's possible that brisket might still be "not a cut of meat that interests you much." But at least you'll know what you're talking about. .

And you may be right. I'm no food scientist so can't argue scientific findings. But I can offer my own empirical evidence that every single time, and there have been many, that I've been given barbeque brisket wherein somebody smoked the flat only, sans deckle & fat cap, it's been dry and tough. Whereas conversely, every time, and there have been many, I've had smoked brisket that was so moist, so tender and flavorful that I've closed my eyes and praised the heavens, there have been little lumps of glistening fat that certainly seem to me to have given their all in service of smoked brisket perfection.

Boy, I really, really, really disagree with this. In fact, I'd go so far as to say it's an impossibility unless you want either a dry, tough brisket, or to eat a lot of fat.I've been watching, for decades, the most-famous and iconic pitmasters in the country, including Aaron Franklin, carve their finished briskets and there is always a lot of fat waste. You absolutely have to smoke it with that fat to baste and tenderize it while it cooks. True that you'll likely trim some of the fat before you put it into the smoker, but the properly-finished brisket still will have way more fat on it than anyone wants to eat. It's going to be waste. It's absolutely essential for the cooking, but it's far too rich even to give to the dog. .

My son and his new smoker: ...and the finished brisket:

Actually, the particular style you are describing, is distinctly a Carolina thing. And, in my experience anyway, difficult (if not impossible) to find outside of the US southeast. http://en.m.wikipedia.org/wiki/Barbecue_in_the_United_States