joiei

Creole Mock Turtle Soup (I had some left over country ribs from yesterday and picked up some Poches tasso at Heberts this morning) with a spinach and napa cabbage salad that had fresh roasted beets and tangelo supremes and toasted pecans.

how about "Grilled and Chilled" thank you very much

Mine came today, just like they said it should. SO it took less than 2 weeks from France. Not bad. The number is 2363 I plan on starting with soups. and will let you know how it is going.

It was confusing to me to read that it had 10 stars. Most places just stop at 5 and AAA is diamonds. My mistake. My experience in this is when I worked at the Windsor Court in New Orleans, we had both from both organizations but did not combine them. I think that is where my confusion came from.

Marcuscat, first welcome to the boards and for making contribution. 10 Stars, what organization gives that many stars? I know Mobil gives 5 to their top ratings. Sounds like I will have to put the Woodlands on my must do list.

chocolate brioche with dried tart cherries. yumm.

I agree with Holly. To think that the cuisine of the south developed from a blending of cultures and so successfully adapting what was available is a wonder. In certain places there are pockets with single country influence, i.e. German in Texas hill country, but as a whole, there is an amazing similarity of dishes across the entire south. Field peas are field peas in upper Tennessee as they are in Dothan, Alabama. And some of the old Miami natives ate very similar to folks in Memphis until probably the 60's. And lets not forget that Tea (as in Iced, not necessarily sweet) is the national drink of the south. It is the only part of the country where you can get it year round that I know of. But to understand how people moved across the south is to understand how its cuisine developed. My families all came into the United States prior to the Revolutionary war. In Virginia and Charleston. My fathers family migrated south first to Georgia then to Mississippi and then to Texas. My mothers family came in To south carolina then migrated to Georgia then to the Alabama Coast (Baldwin County) then the rowdy ones (thats us) were sent off to Florida. As an area developed, it was settled by a variety of peoples, thus the blending that has created was we know as the South today. How many other regions of the United States so completely celebrate their heritage in food and culture? How many also embrace such a variety of cultures as their own and as one. In New Orleans, the creole Italians also celebrate Cajun, in Florida, the Jewish community also celebrates Cuban and Haitian, and in South Carolina you can find the Gullah.

Mongo, thanks for the heads up. I am a long time tea lover. I did sign up for the newsletter and will report back after I am able to taste a few cups. Nice site, lots of good information and I appreciated the family history.

I can highly recommend this direction. A couple of weeks ago, I tasted a friends 71 German Riesling. It was excellent. I do not know that I have every tasted a riesling that had that depth of flavor. Very much a treat for me. As for Parker, his cellar program is not user friendly to this user.

Having grown up in the far deep south, my mom did cook the Lane cake and made the pralines and the Jeff Davis pie. We did not have a Mammy. We were too poor. There were a few families in town who did have maids, but not that many. As for soul food, didn't that term begin to be used in the 60's? We grew up eating Southern food. And it was a conglomeration of food identified as soul food, and church food. My mom did cook her specialities for "Dinner on the Grounds" and " Family Reunions". All of that stuff was just normal. And Dinner was lunch and Supper was the evening meal. Cuisines do spread when people move about. Look at all the Tex-Mex places found outside of Texas. So considering now many persons of southern heritage who no longer live there, the food is bound to be found where ever there is a large gathering of Southerners. Not all southern cooks are good cooks, my mom was a mediocre cook, i found out after leaving home. I would guess that when the novelty of eating home food out and paying for it is over, then a number of people will just eat at home and go out for Italian.

What about Riccobono's in Uptown for breakfast, it used to be mostly locals who walked there back when I lived on Lowerline. And Brooks, I agree with you on CC's on Royal, either there or the one up on Esplanade.

The Lamb Souvlaki salad on the WW site turned out to be very delicious. The yougurt dressing is delicious. I just added some fire roasted papadums for crispy crackers. I roasted them over a low fire on the stove, it gave them a new flavor deminsion. I grilled the lamb on my stove top grill. I will serve this again for guests. edit - I try the stuff on the web site if it sounds good, sometimes it just do not work out. The southwestern and the mediterrian seem to work better and taste better.

I just did the Shrimp and Corn Pancakes on the web site. They were quite good. One change I made, I folded in 2 whipped egg whites just before I cooked them so they would be light and fluffy. Also, I added some chopped green onion tops for flavor and color.

I do not know about the one in Syracuse, but the one here is packed all the time. I have never met anyone who would admit to going there, but someone does. It is located in an old warehouse district and basically that is all there is. I do admit to going once and being very dissappointed. My reaction was I could do better at Carrabba's down by the mall. And it is packed, even on a Saturday afternoon, the parking lot will be full. On a Tuesday evening, the parking lot will be full. I find it puzzling. Oh well. what do I know about food for the masses.

Very interesting and extremely thought provoking. To create serviceware that truly functions with the food as opposed to traditional service pieces that are leftover from the high victorian era. I think a lot of us have generally played with this a little, but to see someones experiments is fun. Are these possible marketable items?

substitute the Golden syrup for Karo in Pecan Pies. This was a trick we used at Windsor Court Hotel. I still make my pecan pies that way. It is a little more expensive, but I love the flavor.

i have two, a marble and a ceramic one. I prefer the ceramic. I use them all the time!!!!!!! Some how grinding spices in a coffee grinder is just not the same and it is very hard to crush a half teaspoon of something in anything but a mortar and pestle. get one and use it.

fried eggs country ham old fashioned grits ( not that instant muck) redeye gravy ( no one thickens good red eye for god's sake, it is pan drippin's) cathead biscuits My texas granny's regular breakfast when we would go to visit.

I think the person who can answer most if not all of your questions is Varmit over in the Southeast forums, and Mayhaw Man in the Louisiana forums as a backup. sounds like fun.

in a desparate dash for more cash, all of these places seem to of forgotten about the bread and butter of their business. I have a feeling it will go the way of the McRib sandwich, remember that mistake. Kind of like the New Coke.

I should have my head examined. I just ordered the Alain Ducasse's Spoon book (the big one) What normal person would spend $181 on a cookbook, much less order it from france, the best price. Then again, comparing what might be construed as normal to my excentricities, it just fits. I can't wait for it to arrive. edited - Judi, your book is going out today. Hope things are starting to get better for you.

after reading this posting, I could not stand it. I ordered Spoon from Amazon France today. THe book with shipping was $181.98 including the shipping. The Cookbook in Toronto is expecting a shipment in the next two weeks and the book there was going to be $295. canadian. So the best bet is still is to order via amazon. Now for that interminable wait for the UPS man to come to my door.

After that first one is Seymour, I did a fair amount of traveling around, stopping once a day for a ML hit. I am now in DQ recovery.

I blame my MooLatte addiction on Jason and Steve. If they had not talked about it, I never would of stopped at that DQ in Seymour, Texas. The ones in West Texas seem to be much better than the ones made in East Texas and Louisiana. I have not tried the Okie version yet. But my preference is for the Mocha. As for the obstacle courses in the parking lots, just wear rubber boots when you know your going to stop or use the drive through.