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Posts posted by shelby'smom

  1. 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 cooled. I forgot to take pictures, but everything went very well, and the few single fellas that were there were excited to take home the few leftovers at the end of the evening. I also found a recipe for a shot called Sex with an Alligator with Midori, Chambourd and Jagermeister that was popular with the menfolk, the ladies were sticking with their hurricanes. I just wanted to say thank you for all of your collective assistance, well done! :biggrin:

  2. 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?? :laugh:

  3. 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 think I should don't you?

    the oyster variations would go over very well in our house, and will probably be used this summer for a big family do-wah, but, try as I might, and as incredible as our oysters are here in the NW, these are a bunch of wennies, although the crawfish will go fast and furious, go figure.

    Thank you so much for all your suggestions, please send more if something (other than lightning) strikes you. I knew I could count on you. :wub:

  4. 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.

  5. 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! :smile:

  6. Forgot to mention that one time I went, they had this tasty looking danish stuff called "nazook".  People were grabbing boxes of it like crazy.  I didn't feel like pastry that day (what was wrong with me, i didn't know) but now I regret not trying it.  Anyone seen this nazook?

    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 your total purchases back in a rebate and can pay for your membership. It has worked well for us, we buy over 1000 lbs of cane sugar from them a year, their pricing beats everybody else, FSA, SYSCO, United Grocers, etc., plus paper products and whatever else. We have found their meat to be very good, and if there is an issue, they take it back, regardless. Granted we are spoiled, the home office is very close to where we live, but the only issue we have is the bananas go bad fast, but then I make bread or muffins. We don't buy their muffins, and we go to Mutual Fish for our seafood most times unless it is for a crab leg or three, but most other products outstrip Sam's in price and quality, esp the beef tenderloins and pork baby back ribs. Cheese selection is improving too. No hard liquor sales here in WA, but the wine selection is very good, some pricing better than at the wineries directly, but it moves fast.

  7. 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!)

  8. 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. :smile:

  9. Any new thoughts on this subject? (I have reasons to be spending some time nearby, including easy movie access!)

    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 Empress Chicken, it's not on the menu. Bell Square is faster to get to if you go down Bellevue Way as opposed to fighting 405, lots more choices there.

  10. 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 rent their space, they feel that it might jeopardize their 501c3 (non-profit) status, which actually is not the case since you would not be "a material source of income". One of the other issues is that the Dept of Agriculture want you to have all of your tools (pots, pans, etc) to stay wherever it is that they inspect you, so you have to have space to store stuff, and be sure it is safe there, loss can be an issue. There are also different regulations for wholesale versus retail sales, reporting sales and taxes. There is also a group called the Washington Specialty Foods Association, website www.waspecialtyfoods.org, 1-800-444-WSFA. It is a non-profit association organized to provide its members with the benefits of networking, marketing, access to suppliers, and act as an intermediary betw government agencies and members and developing new market opportunities. Spokane and Stevens counties are region 1, and the last directory I have says the Executive Director is Toby Wolf in Spokane. Good luck. You'll find that there are two groups of folks out there, one is happy to help you, give you the names of suppliers, etc, and the other that won't help. It was tough for me to get started, I met a fair number of people in the second group, but some in the first. Keep trying, and keep asking questions in this forum, we will all help if we can. Good luck and welcome to a wonderful part of the world. :biggrin:

  11. 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!

  12. 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!

  13. 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 Jr. League books from across the country have some solid, consistent winners, often based on local bounty, which we love to do here in the PNW. One of my favorites is "Joy of Cooking", but not the recent one, the one my mom has, it has changed alot! The old Fanny Farmer (circo early 1900s) and menu listings for guests at dinner found when I went through my other grandmother's things were absolute fodder for robust discussions about holidays and special dinners we remembered as kids. But, as many have stated, I generally refer to several books, listing common and uncommon ingredients and then determine what I'm going to do, unless it is a baking thing, and then just minor tweaking. I seem to tear alot from magazines too, (not the ones I keep) and so have about 10 binders divided by subject or main ingredient. Plus, I am always on the lookout for recipes that use jam in any manner as we review, modify for our flavors, test, print and include them with all jam purchases. The latest books were from the Cornell Univ. bookstore about plating, and a true southern cookbook from Aiken, SC (a gift) that includes lots of information about local historical sites and recipes that make you want to sit on the porch all day. And last, most reliable and never beaten, the best pound cake recipe ever, and easiest, from Aunt Marge, and who knows where it came from, I have been eating it most of my life. (caveat, it may not be the best for the pros out there, but it has been my most requested recipe ever, with garlic cream cheese ham stack just behind, and yes, I know that sounds Bohemian, but they are good). Thanks to all eGer's for the fun reading and information. Cheers.

  14. 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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