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shellfishfiend

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    Shreveport, LA

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  1. This was one of my favorite breakfasts growing up. We called them nest eggs. The round that was cut out was browned up in the skillet and was perfect for sopping up the runny yolk. I grew up in SW Arkansas with a mom from east Texas.
  2. shellfishfiend

    Green onions

    Green onions are a must to top gumbo and red beans in our house. Mainly the green is used for that, but the white part might get cooked up with the trinity. The green tops also always top cold soba noodles. I start chopping at the green end and if I am not going to use it all, I will freeze what is left. As long as it goes in a dish where it will be cooked it is fine. I had decent luck putting the root ends in water and cutting the greens as they grew. I will have to try planting them next. Great idea!
  3. shellfishfiend

    Cold Cereal -- as dessert

    I have always loved cereal. Growing up, we never had sweetened cereals in the house. So today, my favorites are Wheaties, Total, Grape-Nuts and Wheat Chex. We ate it for breakfast and also snacks. A favorite dessert was vanilla ice cream topped with Grape-Nuts. Add some fresh strawberries and I was in heaven. Might have to have that soon.
  4. shellfishfiend

    Klatsch: a week without shopping

    That is a wonderful use of on-hand products and imagination. You saved money, used what was on hand and saved time. Glad it turned out great. Your story is a perfect example of what can be accomplished when we don't just react, but actually take the time to slow down and think about what we have.
  5. shellfishfiend

    Sriracha

    We go through it like water at my house. It goes on pizza, tacos, in sushi maki rolls, on soba noodles, soups, on baked fish, on steamed rice...you get the picture. My husband is the one who tried putting it on tacos for the first time. He said it was terrific. I think Fat Guy was the person on eGullet who suggested using it on pizza. Oh, and it great on all kinds of Chinese food.
  6. shellfishfiend

    Crawfish

    Here in Shreveport live are selling for $2.29-$2.49lb. Cooked range from $2.49 lb. up to $3.99lb. We are planning on supper being 10 lbs of boiled. I hope they are bigger than what we got 3 weeks ago. We paid $4.59lb cooked for them then and they were some of the smallest crawfish I have ever seen. RAHiggins1, I can't believe you are getting them so cheap in Atlanta. Lucky you.
  7. shellfishfiend

    Good Morning, Spokane

    Thank you for this behind the scenes look at live cooking segments. It sounds like they were lucky to have such a passionate home cook on the show. I hope someone else snaps you up soon. And your fish guy sounds like a character.
  8. shellfishfiend

    Listening to Sounds in Cooking

    The crisp sound of slicing lettuce or cabbage.
  9. shellfishfiend

    Remember when . . .

    ....salt only came in one version (not smoked, aged, flavored, etc.)
  10. shellfishfiend

    Acidity

    I always have lemon juice, limes and at least four types of vinegar on hand to add that "just right" to dishes. I also love adding hot suace to dishes, especially if they have a strong vinegar flavor. I have often found that salt will just make a dish saltier. But an acid will highlight, underscore and meld.
  11. Thank you for the great advice. I may look into doing that. The raised beds are 8x4, so not too big or too little. I may try setting things out earlier using your 2-liter bottle method.
  12. We put in a raised bed this past fall and have been so happy with it that we are putting in two more for spring planting. I have collards, broccoli and cauliflower still producing in the one bed we have now. I ordered my seeds last week. I am going to try starting plants inside for the first time. I have been saving my yogurt cups for months and now have a nice supply of "pots." I have always grown vegetables from purchased plants so this will be a real experiment for me. I am excited that I found yellow squash seeds that are supposed to be very hardy. In the past our squash plants always die. Okra, three tomato varieties, green beans, bell peppers and eggplant are some of the seeds that are coming. Spring can't come fast enough for me. I figure in my part of the state, I can put most of my plants out the third weekend of April, unless that is when we have our yearly crawfish boil. Then we might push back planting until the next weekend. We always seem to get an Easter frost, so I will for sure wait until after that.
  13. shellfishfiend

    New Year's Eve: What are You Eating or Serving?

    We had wonderful Louisiana shrimp boiled with onions and new potatoes. We tossed in four king crab legs for good measure. Homemade cocktail sauce with lots of horseradish for the husband and tons of fresh lemon for me. Washed down with lots of beer while watching our beloved LSU Tigers beat the snot out of Georgia Tech. It was a delicious New Years Eve all around.
  14. shellfishfiend

    A year of a deer.

    Great looking deer. I would be very interested in watching a year's progression of cooking the deer. We just brought home two deers worth of meat from the processor and I would like to avoid buying much meat this year. I need some new ideas on how to cook it and will follow your posts with great interest. Thanks for doing this.
  15. shellfishfiend

    roux

    I have used roux from a jar on several occasions and think my gumbo turns out just fine. My husband, who is picky aobut his gumbo, also doesn't mind jarred roux. Usually what we will do is make a double batch of roux and put half in the fridge. However, we don't have kids and I am sure that makes a difference. When I buy it I buy Savoie's.
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