suzilightning

forgot about dixie

pop's smooch - cooked macaroni, smooshed up tomatoes, cooked ground(beef/turkey/buffalo - your choice), cooked onions. bake about 1/2 hour and freeze. will take about 1 hour at 325 from frozen. i second the ideas for chili and mannicotti in sauce. how about soups? vegetable, vegetable beef, tomato? if you are not freezing it how about mac and cheese with cut up hot dogs? the kids might like that. congrats to jeff's brother and sil. here's to an easy and healthy birth.

can you get shiner(texas) or jax(la)? we drank negro modela...

When is Hot Rod's going to open. I drove to their old location in Mine Hill a few weeks after they closed. I was told they were opening a new place by the end of August 2004. I checked their web site at the end of october & they still weren't open? What is going on? I am jonesing for some BBQ close to home. ←

speed week(s) - so who are you hoping to see do well at daytona, susan( sorry i'm a watkins glen girl myself). loved the mixed grill, though... i could sink my teeth into that percyn - cheeze wit not withstanding beautiful(good luck next year) jin - i now have some new things to work on before johnnybird comes home later this week...merci still feeling a bit puny but really craved a denver egg sandwich on toasted whole wheat english muffin. john is having some mac and cheese with ham and swiss chard with garlic in order to finish it off before he goes off to ft. lauderdale for the week...

tomato ketchup... with blue cheese especially on a medium rare burger. or a garlic flavored hot dog. on a toasted bun with pickle relish don't know how to explain that vinegary tart tomato sauce with ooey gooey moldy blue cheese but it just does it for me and has since i was about 4 years old - followed up only by blue cheese on a ritz cracker that has been liberally spread with miracle whip

a few things come to mind: i use salt now(grew up in a household that when my mom turned 40 the salt shaker went out the window as her bp rose)and have at least 5 kinds in the kitchen right now i use no prepackaged foods like hamburger helper but do keep a variety of canned beans, good tomatoes and pastas in the pantry i am more inquisitive about various regional/national styles of cooking. i've gone through my new mexico, veracruz and floribbean periods and now am working through thai. we have shifted more to organic, free range and local whenever possible. john bought a new digital camera and wants to photograph our food

not following low carb(since i used rendered duck fat for my roux). just interested in what others thought and why and how this might have been developed. poor baby - i only have a slight fever, sneezing and a ticklish throat(probably post nasal drip). time for a whiskey and tea!!

[i will swear that I read somewhere (here?) that someone ran into chili served with chocolate chips sprinkled on top! OK . . . Maybe I dreamed it. But, I don't usually have bad dreams. I think as far out as I will go is the shredded cabbage and radishes, thank you. ←

wow- some beautiful food though susan in fl's chicken sounds especially good and that tofu frittata may just send me into the kitchen to make some basic eggs... got sent home from work as being "contagious"(started sneezing a tiny head cold but the powers that be are ruthless this year and your supervisor has the power to send you home). no real appetite but have been drinking red grapefruit juice and seltzer, earl grey and made some foccacia with garlic, sea salt and fresh herbs for john when he gets home.

highcef and fistfulla - i was sent home from work as being "contagious"(head cold). i have been sucking down theraflu and zicam so don't want anything but some grapefruit juice and seltzer. to "stir the pot" so to speak. in cooking light they talk about toasting the flour in the oven - minus any fat- for an hour at 300 degrees or so. any thoughts ducks from incoming southern missles (hey guys my southerly credentials are one year in hooks, tx - and working in texarkana public liberry )

linda- the actual phrasing a la po-town is "oh dear, oh my, oh gollygosh." cusina- can you get pickled okra? it is my favorite. (especially when the okra is gone i drink the pickling brine - hangs head). you can add them to the gumbo but remember to hold some out for garnishing.

apparently has the metabolism of a soccer player. She eats enormous amounts and never gains an ounce. this is the director where i work... we say she has the metabolism of a gerbil i also agree - i love to cook for an appreciative audience though one of my co-workers hates it. she complains that she hates to spend hours (perhaps inefficient use of time here) cooking but then having the meal demolished in 15 minutes(hellooooooo pacing?). just because you live with 3 males doesn't mean you throw the food on the table to let them inhale it!!

Bingo! ← ditto. though i have to plan for leftover meals on mondays, wednesdays and thursdays. these are the nights johnnybird and i work late® and have our dinners at work. meatloaf for sandwiches. roast chicken becomes chicken pot pie. soups are portioned and frozen. gumbo and rice as well. the other variable in the equation is if john has to go out of town for business(as he will on monday - hopefully having dinner with betts and her hubby in ft. lauderdale). currently in the fridge are leftover mac & cheese, sauteed chard and garlic, some pasta, beef pot pie, gumbo and bolognese sauce. tomorrow the pot pie for john's lunch. the mac and cheese will be lunches for both of us on saturday. the gumbo for lunches sunday. pasta and sauce with the chard for dinner saturday. new cooking will be crab imperial and asparagus tomorrow night and shrimp scampi with pasta primavera sunday. then i'm single until friday and then again for the weekend... any offers?

made my chicken and andouille gumbo yesterday and let it "mellow" in the fridge overnight. just had some and all i can say is not bad though with some alternations from what i consider standard. for the roux: 1/4 cup duck fat and 1/4 cup wondra flour. took about 35 minutes to bring it to mahogany color over medium/medium high heat. in went 1 large onion, 1 each red and green bell pepper, 4 garlic cloves sliced. 2 tsp thyme, 2 tsp basil, 2 tsp oregano, 2 Tbsp file powder. 1 14 oz can chopped tomatoes 2 cups chicken broth 1 1/2 lbs of chicken thighs, cut up and browned 1 lb andouille sausage peeled, split in half and chunked an hour at a simmer then cool down and into the fridge. i chickened out on using okra since john can taste it two states away so contented myself with chopped pickled okra on mine. today when i was refilling the bird feeder the carpenter rebuilding my neighbor's house asked me WHAT was i cooking the day before because it smelled so good it was driving them nuts as they were siding.

growing up on the east end of long island they were big - especially in southold and bridgehampton. now here in new jersey you did have to do a bit of a trip down to around near trenton/jamesburg to get some good ones - especially mendokers bakery. the local pathmark had some but they looked pathetic and they still have cruishiki? WTF?

chufi/klary so wonderful. the pictures, the food. perhaps erwtensoep? then you can also post in the soup blog . (sorry my entire familiarity with dutch and freisen food is through romance novels by the late betty neels - your pictures now add more vividness to when i read her books. thank you, thank you, thank you) do you cook any regional specialities? or are you now being influenced by access to the broadband world?

betts - thank you. i was just going on to check and you had started this thread. my husband will be going down next week for business and he is willing to eat at someplace OTHER than chili's or outback even if he is an engineer. hmmmm...if your husband is in the business, too tell him to look for a guy from new jersey melissa - thank you!! have noted names and pertinent info to pass on.

i was wondering what to make for dinner tuesday that will carry on through the week. aiiiieee i'm in and will try to sneak some okra into johnnybird's. the only modification i will have to make is with the trinity since i can't use celery in my cooking as it bothers me(like in heart palpatations). andouille, chicken and some tasso...peanut butter roux...some cayenne... a tiny bit of salt after i see how the tasso flavors it. maybe a shrimp gumbo for friday - very light roux.... we spent our first year of married life in ne texas(hooks - near texarkana) and our first and third wedding anniversaries in new orleans. i was in the (former) jax beer brewery that had a good cooking store in it and was chatting to a wonderful man who kinda looked like col. sanders w/out the beard when this woman came up and asked us what "filly" powder was. do you mean file? i asked. that's it. i told her i had seen some over here and had picked up some other ingredients, blah, blah, blah. said goodbye to the sweet gentleman and steered the woman in the direction of the file. one of the floor staff asked me if i knew who i was talking to - no, a really nice guy who knew some stuff about what my husband(safety engineer) did and gave me some great tips about a new cuisine for me - cajun and creole. turns out it was justin wilson. hated the overblown persona he projected on tv - loved the 15 minutes or so we just chatted about somethings he was passionate about.

what time is dinner,bilrus? i'm with your wife!! john was off today and i made the mistake of asking him what he wanted to eat for dinner . he wanted pasta so, instead of our usual meatless friday, he got penne with bologonese sauce mixed greens with grape tomatoes and red onions and a vinagrette have beef, brats, cheap cheddar cheese and chicken defrosting for meals to take us through this weekend and tuesday lunch.(actually the chicken is for my 18 year old dying cat - her one thing that she loves is her roasted meat. probably since that is the one sense she hasn't lost yet to her cancer)

neither john nor i particularly like mushrooms but in the pathmark i saw 10 oz of cremini for $1.00. why not? did everything as maggie said but had to add some fresh thyme from the counter pot and some nutmeg(maybe 1/2 tsp. the house smelled wonderful and it tasted divine!!!

everything looks wonderful... tonight was "date" night though someone came home late and drank too much alkeyhall...... started with some mushroom soup from the soup thread that was incredible main course was duck breast that had been scored then rubbed with a mix of sea salt,white pepper and herbs(parsley, dill and tarragon) served with an apple pepper slaw made with red cabbage, red and green peppers, apple and a dressing of toffuti sour cream, miracle whip light, key lime honey, white pepper and sherry vinegar.

i like to use the leaves finely chiffonaded in soups and the stems finely chopped and sauteed for a vegetable or added to a rice or pasta.. one of my favorite vegs and can't wait til the lafayette farmers market opens again

free range austrlian beef filet on sale this week with pp card - 3.99/lb, limit one. got one about 3.5 lbs for 19.80. cut it up into 10 steaks(about 1") and the tail piece that was summarily seared, finished in the oven and sauced with a sauce of shallots, port and beef stock.

[i find, however, that by the time I sit down to eat I already feel satiated. This has puzzled me for years. Am I alone in this? It isn’t because of “excessive” tasting or pre-meal snacks. I’ve suspected that this occurs because I’ve been looking at food and smelling it as it cooks. This may satisfy my hunger center. It’s not unusual to serve my guests and have to struggle to sit down and eat. I do, of course, because I enjoy their company. Oddly, this doesn’t occur as often when I cook just for myself. Would someone please tell me that I’m not alone with this phenomenon? Is there a way around it? this is exactly what happens to me. i taste but not excessivly but i really think that the smell of the food permeates my mind and makes me feel as if i have already eaten.