joiei

THis recipe looks like the same one in my cooking school mailer from Central Market in Fort Worth. I am looking at the class by Chef Mesnier, the former pastry chef of the White house.

Amen to that! And I say good for Emeril - our shrimpers need all the help they can get. ← I agree, let them use his name recognition for a good cause. Who knows, maybe they can get other chefs to join the cause. Here is a link to information about shrimp from the Gulf of Mexico. More than you probably ever thought you might need to know.

My grandma used to make this when they had a dairy down in Coleman. Good memories. Now I will have to make it for my brothers birthday coming up and surprise him. And a jelly roll is not that hard. Maybe i will make both, and fill the jelly roll with ice cream. Oh my.

Lone Star from today's NYT. All about musicians and Texas road food. Is one of your favorites listed. There are a couple of places I might have to check out. like El Valle in Ft Worth, the Scenic Loop Cafe in San Antonio and The Spot in Port O'Connor.

I saw them in Sam's Club yesterday.

Jimmy knows, he spent some time in Gulf Shores.

Chef Pauls was owned by Paul Albrect, of Pano and Pauls of Atlanta. IT closed when they had no business. The restaurant was located at a developement called Carillon Beach. And Sandors is closed or is closing.

maybe they are trying to not be like tons of other restaurants, they want to create a certain atomosphere and ambience. I certainly do not mind putting on a jacket to dine on occasion. I do get to the t-shirt places also and love them as well. It is your choice whether you go to places that require a jacket. So please do not diss them. They have set their standards and ask all their customers to respect that code.

sounds like you will have to give lessons when you get back from your trip

price wise for a bistro type menu, the $8-12 range would possibly fit into a luncheon menu, but not dinner. The $15-27 is more the norm most anywhere. That is what I find where ever I travel. These prices are even being seen in the chain dinner houses. To get a lower price on your dining, ordering from the appetizers would work. Plus, most appetizers are now the size of what an entree should be. Remember that most of those chef owned bistros, they are trying to make a living like everyone else and work hard for the money that they do make.

Susan, congratulations on taking on the task of running a separate Board for Florida. It truly does deserve it's own. Being the most diverse state in the south, its cuisine does have a lot more unique influences in larger amounts than most other places. And you are most accepting of all the different regions of Florida. Your reports show this. Good luck and dine on.

edited, in wrong place, duh. homer moment.

I agree with you about the quality of chips. Some are just too sweet and too litlte chocolate.

there are a couple of restaurants and markets here that do not except credit cards. It is an inconvience, but because I want their products and services, i put up with it and go on. It isn't the end of the world, that is just how that merchant does business. Oh, and they do have signs stating no credit cards accepted.

having lived there for many years, the locals do not always have the most discriminating tastes. If it is fried then it must be good. yee haa.

I just checked my latest Bakers Catalogue from King Arthur Flour and they have 5# bags of Schokinag bittersweet chips for 25.95 + shipping. I noticed that they also have Schokinag extreme bittersweet chips in 1# bags for 6.50. Has anyone ever tried this brand of chips. I have used their 11# blocks in the past, but have not tasted thier chips.

Ghirardelli probably refused to cut quality in order to meet Wal-mart price demands. If it is cheap, it is at Wal-mart Corporation stores, and it is cheap for a reason, wal-mart makes it be that way. They are the 8000# gorilla in the retail market. (I thought briefly about using 800, but they are way larger than that now. They have more income than a lot of third world countries. I can find Ghirardelli chips at a couple of the markets in this area. Have you tried emailing the corporation to see if you can buy directly.

HI Poppy, I enjoyed sharing a dinner with you in Dallas. I have finished Liquor and am now about through Prime. What fun to read!!! Now I have to track back and start with your earlier books. I will have to order them because the bookstores here do not have a contemporary southern authors section. damn them. Anyway, thanks for the good reads. Larry

try Marisol

no heb's, I am north of the Red River. But I can at least use that as an excuse for a weekend excursion to Dallas from what I understand there are no regular HEB's north of Waco, don't know if that is true or not, but I do not remember seeing any in DFW.

after listening to you guys go on and on about the Blood Orange Soda, I have tried to score some. After 3 trips down, Every time the store I was in on that trip was out of the stuff. My curiosity is killing me. Do you think CM would ship?

Thanks, I will give it a try. And to think I thought I hated science in High School, culinary is all about science. Love it.

I need an effective way to dry our decanters, they are Baccarat crystal and I do not want people shoving rolled up towels down them, risking breaking them. One of my wine merchants suggested using a blow drier, but I am looking for a wick dryer or something similar. Does anyone have a direction I need to go to find such a device, help. I do not want to put them on the little stands upside down.

Thanks Chilidog, Now I want to check out Chris' myself. Is Jubilee owned by the same person as the one on Pensacola Beach?

I found this link in the Birmingham paper about the flora-bama in its second life. For fans, take heart, you can still toss mullet later this month down on the beach. And if you have never done such a thing, you life is just not complete. edited to add that you will have to do a quick sign on to that papers site. It is not that bad.