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  1. I am curious, what is everybody's take on Kathy Casey? Truly...
  2. Thank you everyone for helping me with my starters for a great birthday dinner. I ended up doing a fresh/raw marinated vegetable salad (recipe from Baton Rouge Jr League cookbook), shrimp in remoulade sauce, and the Bourbon St cream cheese recipe from bavila. All items were well received and determined to be 'keepers', but the Bourbon St. cheese dish got rave reviews and all requested the recipe. I did add about 2 T of butter to the pecan/brown sugar mixture, and a touch more than 1/4 c of the brown sugar. It carmelized well, but it took a little work to get through the coating once it coo
  3. Gyoza or potsticker, shumai and egg roll sauce, just soy, a bit of rice vinegar, minced or grated ginger, and hot chili oil, what's not to like esp when you can make it as hot as you want We make chinese style mustard by using Coleman's dry and adding water, sometimes a touch of beer, and letting it bloom, wow it can get HOT vegetable cream cheese, esp if you use the processor to chop veggies, same with herb cream cheese or goat cheese if you grow herbs and have a bunch to work with and for the winner, how about ice cubes??
  4. Wow, what great ideas, thank you. A few questions... bravila, what are the ratios of cream cheese to onions, etc?, then are you pouring the pecan, sugar sauce over while hot?, in a dish so it can pool? are you using yellow mustard or Coleman's with added h2o (which my husband likes bec it is rather hot) or dijon style? help..... shellfishfiend, could you send me the recipe for the marinated vegetable salad? I have one from a Baton Rouge Jr League book, but am always interested in different takes. That one doesn't include blanching the veggies before putting them in the marinade, but I thi
  5. Actually, we all live in the Seattle area. Our friends just really like Louisiana type foods, and the birthday boy will be cooking the etouffe and jambalaya (sp?) all day. I am only allowed to bring 3 starters (sometimes I go a bit overboard, so they have to rein me in). What is hogshead cheese? They are getting 30lbs of crayfish too. I love oysters, but a decent number of these folks don't, even though we get fantastic ones locally. Thank you again.
  6. Hi, I need some help please. A friend is turning 50, and for his birthday party the main courses are crawfish, etouffe and jambalaya. There will also be cornbread and salad, plus cheesecake for dessert. I'm in charge of the first course, but it needs to be light. Any suggestions for keeping with the creole/cajun theme? Anything is appreciated, I don't have much experience in this area of specialty. Thank you!
  7. Nazook is an Armenian pastry (I think), and we have found it at Uwajiamaya in Bellevue, (WA), tasty flaky breakfast item, less flaky than a croissant, and with some cinnamon if I remember correctly. The Uwajiamaya ones come from a bakery in Portland I think. In reference to Costco in general, they pride themselves on trying to offer things that the local people want, something individual for the area, plus sunscreen for the tourists in Hawaii for example. It doesn't always work, but there is some effort there. If you have a business or executive type membership (~USD$100/yr) you get 2% of
  8. We went to Mexico recently and also saw "interesting" types of vanilla. We were in search of the brand "Martha's" which is clear and exceptionally fragrant. A friend brought some back from Mazatlan last year, but we couldn't find it. All other pale in comparison. I've had more compliments in sugar cookies, cakes than ever before and the clarity doesn't compromise the color of vanilla buttercreams, mints, etc. Anyone know a source for Martha's? (Not Stewart!)
  9. Wow, this sounds terrific. I live in WA state now, but am from NE Ohio and will be returning for a visit this summer, how early do we need to make a reservation? And though this may be off-thread, what is the Heartland Celebration? Where and when? Does anybody know if Johnny's Room 24 is still open (I think it was in Mentor)? Ohioans love great food, I can hardly wait. Thanks in advance for the info.
  10. There is a small diner called Lil' Johns near the Toyota dealership in Eastgate. It has been there 40 years. Fast service and decent food, reasonably priced. Usually very busy for weekend breakfast/lunch. It is typical diner food though, so manage your expectations, but give it a whirl. In the Factoria Mall, there is a Goldberg's Deli that is not bad, again not a fine dining place, but a good BLT and corned beef. Both places have full bars too. For a fast lunch, the greek place in the Mall by Target has a good gyro. Our fav Chinese is Maple Leaf, corner of 148th and 8th. Ask for Empre
  11. I agree with the previous posts. Each farmer's market has their own set of regulations, some allow 'crafting' in addition to farmers, some allow vendors that don't make their own products, some don't require official documents. The market that we have participated in requires a valid food handler's permit, commerical insurance policy, department of agriculture business permit which requires a certified or commercial kitchen and a copy of your business license. Here in King County it is pretty hard to find kitchen space, most of them are rather expensive. Most church kitchens don't want to
  12. Stretch-Tite is available at our local Sam's Club in a two pack. I just bought a bunch for some friends that couldn't find it anymore, Costco used to carry it, now they have a Kirkland brand one that works pretty well, but S-T rocks!
  13. Pepper jellies are always a hit, as opposed to the traditional Southern presentation over cream cheese, how about a Sweet Pepper Jelly over an herbed cream cheese? (Let me know if you want the recipe), and there are tons of different flavors of pepper jelly, we make 12 kinds with a variety of heat levels. Pulled pork and coleslaw on a corn bread muffin? Which area of the south are you focusing on? That could make a big difference. Good luck!
  14. I am pretty new at posting, even though I joined last year. I am cookbook addicted. I learned chocolate mousse from the original "Mastering The Art..." with my mom helping. I inherited some of my grandmother's books, and the interesting scrall that I had known as a young person taught me how to make pepper jelly. I now have a small jam company that makes 12 different flavors of pepper jellies based on this original. Her old "Better Homes..." and the "Ball Bluebook" have terrific combinations with real ingredients and a rich taste. I even found a recipe for a mustard plaster! Some of the
  15. shelby'smom

    Ziploc omelet

    We have done this for a big family reunion and it works very well. The one thing we noticed however was that you need to write the name close to the top of the bag, otherwise it might boil off. Also, it is better if you put the cheese on top when you put it on a plate, nicer texture and not gummy. My question is who was the one that came up with this and what was their motivation to try it in the first place? Not enough to do? A person addicted to Ziplocks? I did know someone who insulated their attic with used Bounce sheets, so you never know.
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