NYC Mike

Since we made a big batch it went in and out of the fridge more than a few times before last licks. I did notice this happening near the end. Nice little tweek thanks. Son #2 is 3 yrs old and when our backs were turned he got into the fridge with a big open paw and went to town on the pudding. Reminded me of Bill Cosby's son "but I was getting a cookie for you." -Mike

We used Domestic Goddess' recipe. We forgot to buy the nilla wafers and that one had a cookie recipe too! Stand alone they are amazing sugar cookies! -mike

What a beautiful story, thanks so much for sharing! -Mike

Try Fairway. -Mike

Thanks for sharing that website Pat, very nice find indeed. -mike

We are going on 4 yrs with our KA pro and we make bread of one kind or another a few times a week. It rocks, hard. -mike

No idea why my merenge refused to brown anything other than the tiny peaks but this was a very very good banana pudding. Our children we very happy with us! The is not every day eating! -Mike

I'd bet her total paycheck is well below the poverty level in every state. Some older chef's I've spoken to relish and remember with fondness the indentured servant/pay your dues culture of the industry but I don't think it gets remarkably better with time and tenure. I am constantly amazed the industry gets away with this, especially considering the kind of money the high end places are making. mike

Albahaca is the word for Basil. -Mike

Help educated me folks? Collard, mustard, kale, turnip, others types? Are some better during certain seasons then others? (In another post Anne mentioned collards might be better with "a touch of winter on them") Are some better combined or stand alone? Are some better with certain main dishes than others or are they just good all the time with anything? Thanks! -mike

Preparing the greens was SO easy and the final product was SO amazingly good that it will more tham likely replace many other things as our regular veggie in rotation. 2 out of 3 kids absolutly loved it, the 3rd just dosen't try new things . I am having a cup of the pot likker with a silce of leftover cornbread for lunch right now. Life is good! -Mike

This week I've read and talked/asked about smothered doves, grits for supper and greens. Our Sunday supper was a culmination of those conversations and one out of this world meal. We didn't get quail this time, went with Miss Lewis' Roasted Chicken with collard greens, grits and corn bread. Oh mama! As always, forgive the low quality pics with a bad cam. -Mike

Hey Dano, great looking cake! Love the blog too! -mike

I'd love it thanks! We haven't found a place down here that sells them yet! Although I hear Roswell has a budding Dominican community! -Mike

Doddie, that longanisa looks sooo good. My wife is from the Dominican Republic and longanisa for breakfast is very very common. I'm drooling over here since its been a while since I've had some. -Mike

This is one of the few things that will drop the tip and make me never go back. I can't imagine that it is difficult to coordinate at all, the only thing that needs to be done is for the restaurant to agree with will be dont a certain way. What it does change for a restaurant, and this is the really annoying part, is that if they modified these policies in favor of diners it would result in slower turning covers... -mike

Thanks for the recipes, I think we will try all three....in the name of research of course! -mike

I just had them for the first time last night for supper and we used chicken stock and the taste was out of this world. When I make my breakfast on the weekends I've been adding milk happily. -Mike

LOL!! I just spent my entire day off reading through all 8 pages of this section. What amazing information, some of the early posts are really outstanding! I have a bazillion questions but I thought baby steps....lets start with banana pudding.

What a cool section of EG this is... I grew up on banana cream pie = nilla wafers crumbs crust, jello brand vanilla pudding and ripe bananas. Someone share a recipe? -Mike

Thanks! Sounds like a plan! Dekab FM is such a hike from me we have cut back to once a month for hard to find veggies. I tease my wife that if it wasn't for the kids school here in Alpharetta we would move to the city just to be closer to DFM. I wonder if Harry's or a local butcher would carry quail in Alpharetta. -Mike

Can someone share a recipe for this? Doves as in small game birds? Smothered is something we see used all the time, smothered chops, smothered this or that. Is there a standard "smothering" recipe? When I think of that I usually just think slathered in thick brown gravy. My favorite way to eat grits this month is with milk gravy, sausage patties, eggs and buttermilk biscuts for breakfast....but we've only eaten them for breakfast and its time we expanded our horizon a little.

That is interesting. I've often wondered how a more strictly regional and somewhat challenging to our preconceptions type of restaurant would do here. One of the great revalations I had about Italian cooking was "discovering" the cooking of Friuli back when I was cocky enough to think I knew it all. ← This may be the single biggest discovery for me (aside from the actual doing). I always said "Italian" food and balled it up into one massive catagory. Now when I see or hear I want to know from where, with what influences, I think every Italian cookbook needs a regional index and that it would be amazing education for all if restaurants detailed their regionality! -Mike

I can second these two books above, we have been using both almost every week since we picked them up, not just for the recipes but for the history. My twins just did an extra credit project on N.O. using the first few historical sections of the Folse book. The recipes in The Gift are flawless.

Hands down, the most entertaining book of my collection is "A Taste of Southern Italy" by Marlena De Blasi. Flames are always lively, never high and fruit gently slip off their skins rather than being peeled. I love it. This was introduced to me by the Italian forum folks last year. I believe she has given up the cookbook business in favor of romance novels. mike