joiei

How about putting a star or some other sign on the recipes that are best for "Dinner on the Grounds"?

I grew up eating cornmeal dusted fried mullet caught with a cast net in Blackwater Bay, Pensacola Bay or Santa Rosa Sound. And the mullet toss at the Flora-Bama is a once in a lifetime thing. been there, done it and proud. My mom never would share the roe. When i was in college at USF in Tampa, we would go down to the Mullet Inn on Courtney Campbell Causeway on the way to Clearwater and eat smoked mullet and smoked shrimp there. They had pretty decent cole slaw as I remember and reallll cold beer. Of course this was a long time ago. Just doesn't seem like it though. Okay, Here is a recipe so all of you good folks can smoke your self some this weekend. Here is more information on the mullet (would the plural be mullets, mulletses or ????) from The University of Florida

If your daughter is looking to go into pastry, then by all means, a summer job at least in a busy pastry shop will help her tremendously when she gets to school. She will already have some idea of production. A persons life path might take significant turns at an unexpected moment. I have worked all stations in kitchens and my last three restaurants was as pastry. One of my PC's now reps for a major chocolate house, the other one now is a culinary educator and I am a private chef for a couple. Other doors opened for us and we all stepped through. None of us regret leaving the bake shop, things like better hours, much better money, benefits, all contributed to a different lifestyle for us. I will not say better because that is not fair. We all have much different stressors now. But for all 3 of us, life is good in our new areas. I know for me, I have gone far beyond what I dreamed of doing.

If you have never encountered truly undrinkable tap water, I can suggest spending some time on the beaches of northwest Florida. The sulfer and iron content are so bad that you will be glad to have bottled water available. I have lived in places with great tap water, but when in the car, while hiking or riding a bike, that bottle of water is nice to have.

I can tell you one that I do not like - Evian. To me it tastes dull and flat, it has no life to it and is off tasting on the tongue. Fiji tastes much more refreshing. Yes, different bottled waters do taste different.

A North American version of an empanada is the fried pies of the South. And also, in Louisiana, the town of Natchiotche is famous for their meat pies. And I have had empanadas at Mexican restaurants around the South.

Now that would be the challenge, to use all those left over supplies to make a party. Lots more fun that just trying to get by day to day. How creative that would be!

I actually got signed up to teach one of the demos tommorow, so I would love to see some fellow E'Gers there to see what we are up to. It should be fun, I will be teaching about how to cook creatively with shelf-stable foods. Breakfast lunch and dinner. Should be fun, hope to have some of you turn out!! ← Tonyy, will you be doing the demo on camp stoves and portable butane stoves and gas grills? From my experience, not everyone has gas stoves, especially condos and highrises, they go electric. Bottled water is the only water until utilities get back up and sometimes not for days. Refridgeration is a nonexistant commidity until the power gets back on and my brother outside of P'cola will not have power for another week and a half. After Ivan, they were out for a month. Just some of the realities of post hurricane food preparation and service. Have fun, I would come if I were in the neighborhood.

beautiful site, I checked the link to Les Magnolias, another spectacular site.

I am cooking from my newest book American Boulangerie from the Bay Boulangerie in San Francisco. The wild mushroom and cheese tart is perfect summer dining. Add a salad, a nice french rose and it makes a nice summer meal.

Tomatos, Monday, I harvested 200 tomatos off of our 20 plants. This is a mix of Brandywine, Brandy Boy, Early Girls, Salsa and Cherokee Purples. Today, I picked another 75. So I am now putting 2-cup packs of tomatos in the freezer. All I do is cap, deseed, roast until the skin comes off (I think this also bumps the sugar and flavor) and then drain off all the extra tomato water. So when I go to make marinara, there will not be too much liquid to simmer off. Then all that extra tomato water, I drink as a refreshing beverage, it is natural, sweet without adding any extra sugar and delicious. Our one cucumber vine has been very prolific. It seems the more we pick, the harder it flowers and produces more fruit. The "Biker Billy" jalapenos are hotter than all get out. thank goodness. And for dinner, I am roasting some beets (from the farmers market) and making a salad with our baby green beans, some goat cheese and walnuts and serving that with a bowl of minestrone. Vegetables are soooo good.

I just noticed that Weightwatchers has a recipe for slow cooker chicken and grits on their web site. I would post a link but the recipe will go away and i do not want to infringe on copyrights by cut and paste. So just go check it out. The picture looked not very appetizing.

Jennifer, I received my new book The American Boulangerie and have just now made the Wild mushroom and goat cheese tart on page 66. It is incredible. I will serve it with a light salad for dinner tonight. I did add some carmelized onions that I cooked while I cooked the mushrooms and waited for the pate brisee to chill. When I called to order the book, the web site store was not finished yet, the lady I talked with out front was just so nice. And when they sent the book, they included a beautiful linen shopping bag. How cool. What should I cook next? I saw the Marquis and want to try that. ANd the Buche de Noel is very interesting looking. You all have rethought how it should look. I like your version and am thinking of having christmas inthe middle of summer. I think you work in a very good place, and I have never been there. Of course Ihave not been in SF since, oh, about 1981. Now I will have to plan a trip. So please thank the folks you work for that I said thanks for the shopping bag. And I love the book.

sounds like we have a cookoff coming up here. Would the winner be invited to the Pig Pickn' over in North Carolina?

I sure am glad that you guys pronounce the word correctly. I had some yats' from New Orleans trying to tell me that Veenna was the only way to say it. I just shook my head and told them that they were wrong. The "I's" have it. My first menu suggestion as appetizer Hoover's grits cooked slow with heavy cream, finished with sauted chantrelles and Grana Parmigiana. Lets get the menu board going. I stole this from a cup that i found on Cafe Presse, "Grits, betcha can't eat just one" Amen to that.

Does anyone have a recipe. I can try picking some of the little baby cukes off my vine and try pickling them. "The little bitty ones do look like the cornichons in the jar in my fridge.

Now when talking about canned sausages, do you pronounce that as Ve-enna as in that place over yonder some'rs or do you pronounce that as Veye-nna as in the canned sausage. do we get a pickled egg to go with that martuni?

Owen, thanks for confirming what I have been thinking about coffee varietals. I love a drip cup of Guatamala Antigua, but think others work better brewed in my espresso machine.

The wive's tale that I always heard was if it came to a point it was hotter. I think it might have more to do with soil it is grown in, growing conditions, and is possibly variety of jalapeno as to hotness. And I am not suprised to learn that some ag school has developed a milder version of peppers. Here is a link to the U of New Mexico with info on 3 varieties they have developed for different reasons. 1 - for roadside markets 2 - for eastern markets who demand milder peppers 3 - for uniform slices for pickled pepper packers

It is a fried bread, sort of a fried flour tortilla but a little thicker. Kind of like a New Orleans beignet without the powdered sugar.

Ocasionally, my mom would also make fried fish, usually small perch with grits for breakfast. And sometimes, squirrel or quail with grits. Satan worshipper, nah. Just using what you have on hand. When I am in Belize, ususally Maria serves an egg, frijoles, fresh fruit and fry jack with marmalade. yum.

we started picking our "Biker Billy" jalapenos, and man are they ever hot. We have them in 5 gallon pots. Lots of flavor but definitely hot. yee haw and hot damn.

Here is the information about a "Tuscan Melon" I have seen at the local Wild Oats. They left out the word "style" which fits between Tuscan and Melon. Shame on them. Misleading the poor gullible public like that. I was wondering how we ended up with such a thing as a tuscan melon here in Oklahoma. And when the local melons are so good.

I will be at the Polo Grill in Tulsa where the menu created by Chef Philippe Garmy will be l'amuse bouche - Escargot Gratin "au Beurre de Provence" la soupe - "Fruits de Mer" bouillon infused with Tarragon served with saffron glazed onion and lobster "farce" la salade - Roasted Hazelnuts, baby beets and haricots verts with pigs trotter" Persille" and vinagrette " a la Moutarde" le pouisson - "Goujonette" of red snapper with garlic confit, eggplant, aged sherry vinegar and honey la viande - Roasted saddle of rabit "en Crepinette" with pearl onions chantrelles and fava bean "Cassolette" le fromage - Gaperon with candied dried tomato, balck olives and "Pain rustique au Romarin" le dessert - spiced Porter Peaches "en Papillote" with lavender honey creme fraiche and sweet pastry fritters

could we have the post cards say "Having a harmonius time in eHominy"?