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Thanks for the input Richard. I am breaking out the crockpot now. 3 days, did you put any cheese or other seasonings into them?

Welcome Hershellipow, from my upbringing, both of my grandmothers made there banana puddings with meringue. On my mothers side, the heritage is Northwest Florida and on my fathers side, my grandmother was Texas and her mother was Mississippi. From what I have observed, the coolwhip phenomena came about when grocery stores started adding deli's.

Frank Stitt's food is worth the visit to B'ham. Highlands Bar and Grill press Highlands Bar and Grill

It looks like they are going to have a great resource. A Chef and his Library

I have seen the worms in fish. Always amberjack caught in the warm waters of the upper Gulf coast. I would think the waters off the west coast would be too cold to harbor this type of parasite. I do not eat amberjack anymore, or tilefish either. But nothing is better than fresh red snapper or triggerfish.

Kerry just sent me a copy of the schedule for the show Oct 9-10-11 Oklahoma State Sugar Art Show SCHEDULE OF EVENTS Tulsa State Fair -- Upper Level -- Expo Building Program may be subject to change Friday, October 8, 2004 4:00 - 8:30 p.m. - Cake Setup Saturday, October 9, 2004 7:30 – 10:00 a.m. – Cake Setup 10:00 a.m. – 11:00 p.m. – Show open to public 10:30 a.m. – Judging begins 10:00 – 11:30 p.m. – Special Celebrity Demonstrator – ICES Hall of Fame Inductee NICHOLAS LODGE. Nicholas will create a tiered rolled fondant cake with gumpaste accents. His demonstration will begin with covering the cake tiers and cake board with rolled fondant, embossing, pearls, brush embroidery and creating the cake top flower basket. 11:45 – 1:15 - Special Celebrity Demonstrator –RON BEN-ISRAEL. Sugar artist to stars and celebrities. Ron will demonstrate his signature sugar roses; this will include the Giant Rose and Two-toned Rose. Ron will decorate an entire wedding cake during four demonstrations so be sure to keep notes. 1:30 - 3:00 See Albert Uster's corporate Pastry Chef Anil Rohira with his assistant Brian Donaghy dispel the myths of complicated sugar blowing by presenting a fast method featuring Venuance Sugar Pearls. 3:30 – 5:00 – Special Celebrity Demonstrator – NICHOLAS LODGE –Nicholas continues with creating gumpaste pumpkins, berries, fruits, grasses, butterflies and roses. 5:15 – 6:45 – Special Celebrity Demonstrator –RON BEN-ISRAEL. Ron will demonstrate a variety of Sugar Orchids -- forming, assembling, and coloring. Ron says, “I often bring new ideas to demos I'm working on, as I get bored quickly with old ones. That way, I can involve my audience in the process.” Sunday, October 10, 2004 8.00 Entrants should ask if their cake is being photographed and be present during this time to escort the entry to the photographic studio 10:00 a.m. - Show open to public 10:00 - 11:30 a.m. - Special Celebrity Demonstrator –RON BEN-ISRAEL. "From the hardware store to Park Avenue "Decorative side designs - The "New York" way (fast and elegant) including: "lace applique", and "romantic touches for the busy decorator". 11:45 – 1:15 p.m. – Special Celebrity Demonstrator - NICHOLAS LODGE. Nicholas will complete the final stages of the gumpaste decorations including the dusting and coloring of the gumpaste flowers, fruits and berries. 1:30 – 3:00 p.m. – Special Celebrity Demonstrator – RON BEN-ISRAEL – having a sense of humor when assembling and finishing the wedding cake. Arranging sugar flower accents. 3:15 – 4:45 p.m. – Special Celebrity Demonstrator –NICHOLAS LODGE – Nick's final demonstration will show the painting of the embossing, final assembly of the basket of gumpaste flowers and the finishing touches to complete the finished cake. Completing and assembling the wedding cake. 5:00 p.m. - Awards Ceremony 6:30 - 8:00 p.m. - Removal of cakes SPECIAL EVENT WEDDING CAKES OFF THE WALL 2004 Wedding cakes must be inspired by wallpaper designs! 2005 GATEAU DES MARIAGE see you all there. Larry

I have been cooking from the Turnaround program cookbook this past week. The recipes are the best I have found in any WW book yet. They are tasty(first and most important) and easy to prepare. So far I have tried the veal paprikash, the bolognese sauce, the broccolini, orange and arugula salad, the fennel salad with mint, olives and turkey, (yum) , the grilled thai beef salad and the greek chicken soup. Does anyone have any suggestions to try next? [Moderator note: This topic continues here, Weight Watchers (Part 2)]

I have a sudden bunch from Vero as evacuees until power is returned to ]their homes. So I pulled a veal Paprika, a broccolini=orange and spinach salad and chocolate ice cream for dessert. This was with 2 hours notice that dinner was happening.

I have used Globe, Univex and Hobart. I liked the Hobart best. It had the least amount of trouble and was way easier to get fixed. PLus, i just liked the power it had over the other two.

I am still getting jalapenos from my bushes, can I perhaps use them as a substitute for the New Mexican variety. I realize there will be a flavor difference. but will the heat difference make a drastic change. If not, then I am on it Monday. Also, do I need to process them in a water bath after closing the jar?

Sharon, thank you for a well spoken piece. So many diet fanatics want to completely remove all fats from their diets, thinking that will help them lose weight. Historically, did we really have that much problem assimilating fats in our bodies before synthetic fats were created? Transfats are scary things. It is amazing to read articles from poorly informed writers. Apparently she did not do her research but went on what the diet doctors told her. Too bad.

Scott, anytime you pick the restaurant, I will do my best to be there, the dinner was one of the best I have had in a long time. (The last was the Beard house dinner at KC's in Cleveland Mississippi) I appologize for taking so long to post, we have been a bit busy with photographers, writers and landscape architects shooting for "Southern Accnets" here at the house. ON to the dinner first course - The napolean was a nice blend of mellow flavors. The lobster ceviche was perfect with that light sweetness of the coconut milk balance. The guacamole and crab salad were so good, i borrowed the idea for a passed appetizer before dinner last night. The crepe with huitlacoche and sweet corn was revealing. It had an earthiness with crunch of just cooked corn kernals finished with a creamy tomatillos sauce that brought all the flavors together. The skate, I agree with Scott, was the best dish of the night. None of the flavors overpowered everything else. The skate was perfectly cooked, sweet, moist, tender, the cassoulet added to and the chipolte buerre blanc and the fried capers gave it that punch to make it outstanding My second favorite plate was the duck. THe rissoto was nicely creamy with enough tang to stand on its own. THE duck was perfectly cooked for me. And the two together brought out Lanny's mediterranian leanings. The filet was nice, the tamal was very interesting. Another idea to steal. I wish I had a regular source for those haricot vert, just something else I will have to have shipped in. THe chocolate cake tasted of hazelnuts, maybe it was just me. It was not such an intense chocolate that everything else was lost to that flavor. And how I love gooseberrys. Another thing I have to drive down to CM to find. The finale was sooooo good. The Mexican wedding cookies were just nuggets, but they would melt in your mouth. And the churros, my last churro was at San Augustin in San Miguel de Allende last winter, were warm, crispy, lightly chewy, and then there was the cajeta, creamy, bright, a bit of a punch with the brandy finish it had. A marvelous ending to a great meal. Chef Lanny is going to be a chef to keep track of. He was very attentive and gracious to answer questions after the dinner was over. I recommend you make your reservations now. AS for being at Joe T's, as soon as you entered the room, the rest of the megaplex dissappeared. The service was accurate, timely and I never felt someone was hovering at any time. During the dinner, I did ask for a glass of red wine when the beef entree came, they poured a Los Vascos cabernet reserve. It complimented the beef so well being full, fruity and not too much tannins.

I have never been to the Texas State Fair, but have heard about it all my life. So this year, I am planning on going on the 16th of Oct. The Oklahoma Sugar Arts show is at the Tulsa State Fair the weekend before so I will be there. Why go to the fair, because it is fun. To see the exhibits that people have worked on all year. I go to see the foods, the crafts (being a novice potter the ceramics is interesting to me) and to see the animals the kids have raised. As to the food on a stick, there is not too much that I find interesting. I have gotten over my nostalgia thing about fair food. THose people who do the canning, I have much respect for them.

Northeast Florida can't be all that bad. After all, it is the original home to Chuck Williams of Williams-Sonoma. It has been too many years since i was there for me to post. But keep in mind that the Ritz at Amelia Island is consistently one of the highest rated properties in that chain. I would try their food for sure.

I agree that portion sizes are out of control. And I do not want to eat leftovers. And I get tired of ordering all appetizers when I really want entrees. And with the price of appetizers anymore in some restaurants, a $25 appetizer, please, just call it an entree and get on with it. And appetizer is something to tease the appetite, not stuff you. For the arguement that if it is half size then it should be half price, not always. And my stepfather loved Po' Folks because he got a lot of food on his plate. I went there with him when he wanted his fried chicken, biscuits and gravy with mushy green beans. He loved that stuff.

I have come to know that Sheryl Crow is Austin's favorite girlfriend. She was awesome after a few sound glitches. The guys on the boards got that fixed pronto. The food I ate. The Gumbo from Prejeans was excellent, good balanced flavor and lots of meat in the bowl. The hot and crunchy chicken cone from Hudson's on the bend had a good flavor The BBQ sandwich from Salt Lick was aweful, it was mostly fat and had NO flavor The steak taco from Curra's was good, nice spiced flavor The Iced Americano from TEO was the coldest drink of the day, and brewed to order good. The Budda Bowl from Kenchi was good, just did not rock my boat I drank probably 3 gallons of water, it was one HOT mother of a day. I was suprised to not see Shiner being sold, just Heineken, Amstel and Lone Star. even if it is not going to rain, take an umbrella. The best location was to the right of the SBC stage between the SBC hospitality tent with the misters and the beer tent. music, Asleep at the wheel rocked Willy Mason had a great voice, very folksy Henry Butler was good as always (i have never heard him have a bad set) John Butler was burning it up Rosanne Cash was very sentimental Solomon Burke had the crowd moving Particle was weird, I just did not get it. reminded me of some bands I heard in the late 70s Ryan Adams was a pretty much straight up rocker And then there was Sheryl with a quick appearance by Lance Definitely fun. Not Jazzfest, but they have a good start. edit - saturday i am in Ft Worth for dinner at Lanny's with the DFW team

I have had all-clad for over 20 years. I started with Master-chef and have added some pieces of the Stainless. I use it every day. It works well for me. I do have other pieces from other manufacturers for other things, ie - a large le crueset non-stick roasting pan that I would not trade for the all-clad roaster. I think this piece does a much better job. And not warping if put on the burners. I did not start with a set, I have just added as needed. I have 2 - 10" open fry pans, a couple of different sizes of sauce pans, the windsor pan, the sauce pan, the small and medium stock pots, the butter warmer which i use all the time, and some other pieces. The most important thing to me is that i am comfortable using the all-clad. I cook on a garland range and a la cornu at work and a regular GE cooktop at home.

I just found out that I will have Thur and Fri off so I am buying a ticket for Friday. It will be my first visit to ACL. I have been having jonesing since Icould not go to Jazzfest. But from looking at the website, this could be a VERY acceptable substitute for this year. I will drive in Thursday sometime late, get a hotel on the north side and then ride the shuttle. Play all day, I am bringing a hat and cash and sunscreen, and finish with Sheryl Crow. I will finish the trip with dinner on Saturday night in Ft Worth at Lanny's Alta Cucina Mexicana with other egulleters. If someone would like to meet and check out the foods, name the place and the time to meet. We could get a little gathering if anyone else is going to be there Friday. Thank goodness for Austin, I need this little recreational exercise in fun. So see ya friday guys. Larry in Tulsa

First, Phyllis, welcome to the boards. I have been to the house with friends who were doing dinners there. My question is why does the Beard Foundation only support the education of future culinarians with only $27,000? All the other monies is from other sources, so that does not count in the Beard Foundation total. That seems like such a little amount for such an important organization. Larry Gober

To add to Jaymes Florida and old south, I grew up in the panhandle and from Pensacola to Jacksonville, it is very deep south. My mother's family moved to northwest Florida prior to the original statehood. I have a map that gives population counts in 1898. there was a sizable population in central Florida around the Orlando area at that time. And we never ordered fried chicken when dining out because of the how do you eat it question. But there were restaurants in Pensacola where one never stepped in the door without being properly dressed. Of course, I also remember when one dressed to fly or take the train. You just did not travel in anything but your sunday best. And that takes us to dining in airplanes back when they had real china in coach. My goodness, I have really gone off target. Sorry.

I just picked up Frank Stitt's new book and am loving it. Besides a pretty good book he is a very nice guy. When you are in Birmingham next, check out Highlands.

Is a meal at Saga worth getting $20 knocked off the bill?

In follow-up to the Mediterranian-Mexican comparison, would it not follow since a large part of the European settlers were originally from countries that connected to the Med., Spain and the Catholic church most especailly. Chef, thank you for taking the time to visit with us on the Texas boards. I am looking forward to the Egullet dinner on Saturday evening.

How much of your Texas heritage is allowed into your foods? Do you work with local farmers and ranchers to provide you with product? If so, how extensively do you do this? edit - I am looking forward to the dinner on the 18th.

marinated salad with Paul Robeson tomatos, artichoke hearts, herbed nicoise olives, a little garlic, evoo, and lemon coffee crusted filets of tenderloin with jalapeno redeye gravy garlic mashed potatos oven roasted brussel sprouts grilled pineapple with a ginger basil dipping sauce it was pretty good, too.