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shellfishfiend

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Everything posted by shellfishfiend

  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. 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. 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. 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. 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. The crisp sound of slicing lettuce or cabbage.
  9. ....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
  13. 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. 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. 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.
  16. Green salad (with radish greens from my garden) Two boneless, stuffed chickens (one shrimp/rice dressing and one crawfish/rice dressing) broccoli, rice and cheese casserole steamed asparagus purplehull peas creamed corn sweet potatoes (with marshmallows) yeast rolls sourdough bread radish/pickled okra relish tray (I grew the radishes) pecan pie apple pie German chocolate cake with pecan/coconut frosting
  17. True for us too. Almost every bill is the exact same every month, regardless of what I change. Food is the one that flucuates.
  18. My husband and I have both cut out sodas and also eating out. I am cooking with less meat and more vegetables and starches. (stir frys, soups, and curries are great for stretching meat). I have started growing some of my own produce and put up all I could from my summer garden. I find that if I have a wide variety on my plate, I am more satisfied with less meat. i.e.- if I have small servings of three different vegetables, I can be happy with little or no meat
  19. We have purchased many items from Hebert's Specialty Meats and have been very happy. I have never mail ordered from them, but my sister did and she was pleased. My parents serve one of their turduckens every year at their Christmas party. http://www.hebertsmeats.com/
  20. I get the heels everytime. Heaven help the person who fights me for them. I love any crusty, crunchy part of a dish. The edges of lasagna are divine. If my jaws hurt when I get through eating bread, then it was good and I got the best parts.
  21. The Nov. issue of Southern Living has an article about a New Orleans Thanksgivng dinner. Our own Mayhaw Man is at the table. The recipes look great, especially Chef Currence's Creamed Collards and Mayhaw Man's Coconut-Almond Cream Cake. I have collards in the garden now and might just have to serve them up at Thanksgiving.
  22. Was at my parent's house in southwest Arkansas this week and brought home three watermelons. Their watermelon vines re-made and I was tasked with picking everything before I left. I picked about 15. They are not very sweet, but the watermelon flavor is really strong. A little salt and I will eat them as my last taste of summer. I have one bell pepper plant that is still going strong. It looks a lot like a tree at this point. I got 20 peppers off of it this week. I planted a fall vegetabe bed this year for the first time ever, but the results still won't be as special as summer produce.
  23. shellfishfiend

    Tomato Jam

    I have used it as a kind of glaze for skillet cooked thick-cut pork chops. We seared then painted on the tomato jam and put inot a hot oven till done. We did use some mustard to cut the sweetness.
  24. When we were first married, my husband was 21 and worked as a derrick hand for an oil drilling company. Very physical and long days. He left the house at 5:30 or 6 in the morning and returned between 7 and 9 in the evening. He worked all day, six or seven days a week in sleet and in 110 degree heat. He ate a lot of food! It was a challenge to not only cook enough for him but also to afford enough food to feed him. I would cook him breakfast, usally three or four suasage biscuits. Then I would pack a couple of ham sandwichs for his morning snack. For lunch, he needed a protein main, two or thre
  25. Great. I am glad they liked it and you got to introduce them to somethign new.
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