joiei

I brought back two jars of Marie Sharp's when I came home from Belize for myself. I work with two black maids. I have turned them into a pair of siracha lovin' mama's .. If we run low, they are on me until I go to the asian market and get at least 2 of the big jars. They put it on everything. I don't remember seeing them go near the Tabasco in over 2 years.

A little profiling? I know a lot of people who ride on weekends and mid week are the suits. And they read the NYT even here. And this does not include the women who ride. BBQ is a regional thing, what is considered the best in one area may not cut the mustard in another area. I would guess that it has to do with the meats that were available when the area was developing. Pork in the east and Beef in the southwest. And most areas have at least one type of local sausage. WE all have preferences, I do.

therese, you are right, I must be more serious. And aren't there some others that are included in that three that aren't specifically vegetable. One important fact is that all of those three options must be cooked until mushy. I have bad memories of green beans and new potatos and cabbage just cooked to death. That is why I do not favor that type of meal any longer. And dlc, that is exactly how my grandmother made her fried corn. It does not taste anything like creamed corn. And she ususally did not make it with the first corn out of the field, but later as the corn was older. From experience, the cast Iron skillet is essential because of the flavor. Al-clad just will not work nor any other modern shiney or adonized metal.

People that don't understand King Cake probably only had one from the Winn-Dixie bakery. A real King Cake is a delight. I agree that there are a butt load of bad ones, but isn't that true of most things. The cheaper you go, the worse it gets. I can get a king cake here in Tulsa, but I just wouldn' t do that to myself. It is not the same as one from Maurice's or your Mama's house. As for the baby Jesus, I sure do wish I could find one of the old metal one. And it is all about the PARTY. You all have a good time without me, I am saving up for Jazzfest, it is only 15 weeks before they throw open the gates and I will be there this year. For Sure.

mac and cheese is not a vegetable? Oh no, life is so bittersweet sometimes.

Here in Tulsa, that Santa Margherita goes for $22-23 in the wine shops. And one serious offender to over priced wine lists is The Rivergrille in Bentonville, Arkansas. They feel they can do this because of all the Manufacturer's Rep dinners they do for the Wal-mart Corporation. The minimum mark-up the last time I was there was X3. I know this is not your preferred format, but this is a serious offender in my book.

Whereabouts is that enlightened grocery store? The Raleys in Napa and in Vallejo both have them. ← Petty's at Utica Square in Tulsa also carries Usingers. But we are having sloppy joes for lunch today.

And NYC would be very hard pressed to match Austin in terms of really good Tex-Mex or BBQ. So in a way Austin beats NYC in those catagories.

Last night, I did the lemon creme into crispy poppy seed meringue shells, and finished with a drizzle of pomegranite molasses. I love that cream, it is so damn easy to make. And absolutely the best flavor. Dorie, What and honor. I love this place.

In that case, try to get a spot in Grayton Beach State Park in Walton County, Florida for a day or two. Beautiful location and your close to all the best restaurants of the area. Some of the best beaches in the world. From there, Destin is not far, and Seaside and Seagrove beach will be your neighbor. Also, I have a special love for Sandor's in Seagrove and for The Lake Place in Dune Allen. Jim Richard (Re-chard) cooks probably the best gumbo I have ever tasted. Period. When you are by Sandestin, stop in at the Kitchenique store, they can tell you where you need to go. For a funky fun night, Picolo's and the Red Room' and its sister fun place the 3thirty1 will be a great place to pass some time. Don't know much about PCB and beyond.

fresh grated ginger and pot roast but not together

Hey jg488, Purple, Green and Gold. You will see a LOT of this color combination in the next bunch of weeks. On everything, including babies and the family dog. It is part of what makes New Orleans so wonderful and unique. Now, how can I get out of here for a quick trip for some beads. You will learn about bead greed also, and about the fact that the pretty girls get the best beads. I hope you learn to love that magic place as much as I do. After the parades, go to Tips for some beverage and a little music. Or go to Les bon temp Rolle for some pool and food and music. Or to the Mermaid. I could go on and endlessly. And make sure you take some Popeye's to the parade. Wow, i never realized how nostalgic for that place I could get, and I am not even native. But I do know were to get a good place to view the parades at Lee Circle. Yes, king cakes are pretty much a danish ring, but there is just something about them.

just do what Brooks said, and you will probably end up with a whole bunch of new friends before that advencha is over. Then you will be able to pass by em, every now and then.

Do you have any idea which towns you will be staying in? or does the restaurant decisions dictate the nights rest? That is a pretty big area. And a lot of it is still recovering from Ivan, especially the Gulf Shores to Destin section.

Please don't stick music on it. I have my own music that I like to listen to when surfing. Not that yours is bad, but we might have different tastes. And it is irritating to have to wait for a site to open only to be blasted by the techno stuff they think is sooooo cool. Now that that is off my chest, easy navigation, a few photos is okay if well done, the graphics that some insist on boring us with just to get to the first page, I always click the button that lets me skip that stuff. NO one looks at it except the designer. Menus, yes, where are you, yes, a link to a map is helpful, especially for those of us not from there. The simpler the better. Look at some of the stuff that the successful on line retailers tend to have on their sites. Ease of navigation.

Isn't this known as a grand Margarita? Does he not put triple sec into his 'ritas? What was that guy thinking anyway? They sure do have some strange birds down in Houston. Not that we do not have our share, I sometimes think we are overloaded for our population base.

Honestly, can you really buy a bad king cake in New Orleans? ← yes, at the Winn Dixie on Carrollton also known as the Scary Winn Dixie

I have eaten at the one in the Gables and loved it. And I have known Cindy for a while. I helped her with a cooking demo. Fun and fabulous food. Her mom and dad are a kick, also.

I know it is off topic a bit, but his Lemon Tart is killer. I did one for Christmas. Tart, not too sweet, and it just sings of lemon in your mouth. Maybe drizzle a little bittersweet chocolate over one. Why didn't I think of that earlier.

And if you have one of those Mexican tools for whipping the hot chocolate, you get a great foamy topping for your cup of hot chocolate. I think it is called a molinillo. I got mine in San Miguel last year and love it and love the way it froths up the chocolate. an aside, I worked with David Guas when he was one of the guys in the bake shop at the Windsor Court Hotel in New Orleans. Nice guy.

Safran, thanks for the heads up. I will put that address in my file for when I need it and I know I will need it.

Hi Richard and Happy New Year from north of the Red River. I have been using a 5qt Kenwood, labeled as Kenwood for 4 years now. My only problem has been finding parts, extra paddles and whips. It seems to work well with smaller amounts. Earlier today, it was working on some pizza dough for me. If I keep it on a low speed, it seems to work better on heavy loads. I make meringue cookies a lot and it whips the whites just fine. Only problem, my work bowl can be too small at times. Over the holidays, I made batch after batch of cookie dough and it did this with out any problems. One thing that I dislike, when adding ingredients, you do not have much space to pour this into the bowl while it is working. As for the pouring shield, who uses those things anyway. I have worked in too many restaurants to know that those things go away fast. The designers need to rethink this aspect of the device. We have a ton of new restaurants up this way, when you coming up for dinner?

Thanks everybody for your input. I will compile a list for her and send her on down. Then i get a couple of free days for me up here. Works well for both of us. I will be down myself closer to the end of the month to dine. Maybe at George or The tasting room at Lola.

Years ago, before the advent of designer chocolate, wasn't it just called "white coating"?

I have had a Wustoff santuko knife since 1994. I use it a lot, it is my go to knife. When it has to be replaced, I will shop for a Japanese made one.