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Everything posted by shellfishfiend

  1. Jack, Thanks for doing that. It is interesting to see them ranked like that. I am suprised Tabasco is number one, as it has fallen further down my own list as I am introduced to new hot sauces.
  2. My parents only served bread if it was a pasta meal (spaghetti or lasagna). Holidays did always see the appearance of rolls and half the time the color would have to be adjusted since my Mom would forget about them. Oddly enough, when breakfast was a cooked affair, instead of cold cereal, bread was always a part. My grandparents always served bread with meals. Cornbread, biscuits or rolls, depending on what was served. As a last resort, the bagged loaf of sliced bread would be pulled out and a saucer of slices placed on the table. Unless we have company, we never have bread at home with meals. (BBQ shrimp we make an exception for )
  3. Velveeta wasn't normally kept in our house growing up. We stuck with colby or what we called rat cheese (cheap cheddar with the red wax rind). However, anytime my sister or I would have friends over to spend the night, which wasn't often as the noise of many girls would drive my father crazy, a block o' Velveeta would be purchased for cheese dip. As others have described it, it is just Ro-tel and Velveeta, all melted together in orange glory. However, tradition at our house was to make it in my mom's big crock-pot, the one she got when she got married. This way, we hungry little girls could go in and out of the kitchen all night munching on tortilla chips and Ro-tel dip (as it was known). The best part was that the dip would start to stick to the sides of the crock pot and brown as the level decreased. These hard, brown bits were my favorite part. What was not my favorite part was having to wash the crock-pot after it had warmed cheese dip for something like 16 hours. Good memories.
  4. I am so excited about you starting this. My husband and I lived in Little Rock from 2000-2006. After college, I worked for a publishing company located on the corner of Second and Scott and my first working breakfast meeting was held at the Capital. I am sure the Stephens family is doing a first class job on the hotel (at least with that kind of money they should). I love living in Shreveport, but I think Little Rock has a much more exciting restuarant scene. Some of our favoirtes were SO, Faded Rose, Flying Fish, Sekisui and Whole Hog. (an eclectic group) I can't wait to see your kichen come together. My husband still goes up there for business and I would love to dine in your resturant when it opens.
  5. The only things I buy that must have pockets are coats/jackets. I am horrible at remembering to check pockets prior to doing the wash. I might like a loop to run a dishtowel thru, but I don't need pockets.
  6. I second the peanut idea. Most of the bars around here would just serve them in the in the shell. Everything needs to be really spicy or salty, so you sell more beer.
  7. I am a huge fan of clothespins. I think most of mine trickled down to me from my mother (who hung clothes to dry in the 80s to save money) and my grandmother (who hung clothes to dry until we forced her to buy a dryer). I had a few bag clips that came as freebies or gifts and the plastic did eventually break on all of them. I would use binder clips, but I only have one or two since I never stole office supplies. I have had pretty good luck in that the items I buy that are self-sealing usually stay sealed. My husband has finally stopped (after 12 years of marriage) simply rolling the tops down on bags and (I guess) saying a prayer to the freshness gods. He never even attempted origami.
  8. Just my 2 cents..I think nigiri in many places in the United States is sized too big, maybe to satisfy Americans who think bigger is better. I have a very small mouth (every dentist I have ever visited has commented on the fact). I think it is probably gauche to bite a peice of nigiri in half. However, I think most of my dining companions would find it gauche of me to gag while trying to chew a huge nigiri portion and possibly end up coughing it all over the table. So, when it is a tender piece like tuna, I usually bite it in half (as discreetly as possible). If it is octopus (unless it is an awesome sushi chef who knows how to cut it) I ususally have to eat the whole piece and end up chewing behind a napkin. Call me crazy (and many people have) but your jaws shouldn't hurt after consuming a piece of nigiri.
  9. I love the fact that my husband can cook. I love it when he offers to help me. I usually don't take him up on that offer. The reason for this is that I am a control freak and we have almost zero counter space. So, I usually open a beer for him and tell him to watch TV and relax. However, if I am slammed in the kitchen (or at least feel that way), he will gladly help and we will all stay happy if I bite my tonque and keep my mouth shut. Now gumbo, that's all him. I prep and then get the hell out of the way. He even makes his own roux, and there is no way I'm going to stir for that long.
  10. When I need to mix something with small bits, I assemble it in an oblong pyrex baking dish. I have several sizes and although I have to go slowly, so as not to spill over the sides, I can usually get a good mix by having such a thin layer instead of a deep layer in a bowl. Hope that makes sense.
  11. Rowdy, Congratulations!! That is an amazing accomplishment. Your pics are terrific and I just wish I could tastw through the computer. I got the cookbook last year for Christmas and have only cooked a few things so far. You have inspired me to cook more of the recipes (and soon).
  12. I agree with you 100 percent. We need to stop passing blame for our decisions onto "society." We all have the freedom of choice and need to take responsibility for our lives and actions.
  13. shellfishfiend

    Dinner! 2007

    No pictures as we were starving by the time everything was cooked. Supper last night: fresh yellow squash (baked for me and grilled for him), fresh okra (okra and tomatoes for me and fried for him), fresh sliced tomatoes, fresh cantaloupe, grilled strip steak and boiled shrimp that were head-on and picked up from south Louisiana a day before (never frozen). It was all perfect! So fresh and so simple.
  14. 1) A baked potato-baked until the skin is just beginning to get crisp. With lots of s and p and a touch of hot sauce. 2) Really young new potatoes just steamed until done or maybe boiled with some very young, tender green beans. I like to add a little lemon juice to new potatoes. 3) The new potatoes or red potatoes that get boiled with the crawfish. They soak up all that wonderful spice and make your lips burn just a little when you eat them.
  15. Sounds like a great trip. I will have to pass on your recs to my husband. He spends alot of time working in the area. Anytime he can get good food at a gas station...well that's a great thing.
  16. Please tell us about asazuke. What are you pickling? ← Here it is: Daikon Cabbage Salted kombu Equal amounts of vinegar and mirin-like seasoning (which doesn't contain alcohol) This is what it looks like after kept in the fridge overnight: together with cucumbers pickled in almost the same way (with 1 tsp salt instead of salted kombu) the day before yesterday. ← Hiroyuki, I have daikon in my fridge now and would like to try this. How long will the daikon keep after it is pickled? Does it darken after a few days?
  17. I use mine for herbs, green onions and for chopping whole tomatoes while they are still in the can. Also, when I am at home and eating king crab, snow crab or lobster, I have my scissors on the table so I can easily get every delicious bite of meat. It is easy to eat even snow crab legs if you have scissors. Wish I could carry them to restaurants
  18. I started mine in mid-March. The color is better on the vodka mix than it is on the rum. The alcohol smell is almost gone from both kinds and the vanilla smell is strong. I plan on giving mine a full six months before I use them, though I could probably do so now.
  19. nonblonde007, Here are some of the markets in Little Rock. Sam's Oriental was the one I went to most often. It was not always the cleanest, but was usually pretty busy and had a large selection. My favorite sushi was at Sekisushi on N.Shackelford Road. Mt. Fuji, on Rodney Parham, was also good (but the service could be rude). There is a new sushi place downtown in the RiverMarket area, but I don't know much about it. Let me know if you need other recommendations. I am sorry, I don't know of any Koren places. (came off the UAMS website, so not sure how current) MyAsian Foods & Gift Shop 3002 S. University Ave. Little Rock, AR 72204 501.562.4087 Oriental Market and Seafood 350 Smokey Lane North Little Rock, AR 72117 501.562.2720 Asian Groceries 9100 Rodney Parham Road, LR 72205. 501.221.9977 P I Oriental Mart 1525 W. Main St. Jacksonville, AR 72204 501.982.0973 Oriental Food Store 408 W. Main St. Jacksonville, AR 72076 501.955.0161 Sam's Oriental Store 3704 S. University Ave. Little Rock, AR 72204 501.562.2720 San Jose Grocery Store & Bakery 7411 Geyer Springs RD, Little Rock, 72209 501.565.4246 Taqueria Karina Restaurant and Tortilla Factory 5309 W. 65th St. 501.562.3957 La Postosina 5412 Baseline Road Little Rock, AR 72209 501.565.1238 La Regional 7414 Baseline Road Little Rock, AR 72209 501.565.4440 Indian Grocers 11121 N. Rodney Parham Road, Suite 3 - 4a Little Rock, AR 72212 501.227.8203 Miles African Caribbean Food Store 8211 Geyer Springs Road, Suite P2 Little Rock, AR 72209 501.562.7211
  20. I agree with srhcb—it depends on why I need the book in the first place. If the book has intricate recipes of dishes unlike anything I have attempted, I find color photographs very helpful, especially if they illustrate specific steps. If it is a collection of recipes, such as Jr. League cookbooks (of which I have several and love), then neither photographs nor drawings are necessary as far as I'm concerned. I have never found drawings to be very helpful. Interesting, but not necessarily helpful. I read cookbooks for fun and while I never need illustration or photography in the "real books" I read, I love photographs in cookbooks. Even if only a tenth of the recipes are photographed, it seems to help me understand the "feel" of the cookbook and its author. (if done well, of course)
  21. I couln't agree more! We do vegetable packets on the grill: mushrooms, bell peppers, onions and potatoes. I leave mine on for about 10 minutes longer than the rest becasue I love the bottom veg. to get just a little burned. Sounds weird, but I love it.
  22. I got mine from Amazon with my Amazon Visa and Amazon Prime membership which nets me triple bonus points and saves me taxes and shipping. ← *GASP* you don't report your online purchases on your state income taxes!?!? /ontopic I've heard the global knives are quite good for the price. Regarding Bed Bath and Beyond coupons, they do have restrictions. I wonder if knives is one of them... ← Just happened to have a BBB coupon on the frig. The two knife brands it lists that you can not use the coupon for are Henckels and Wusthof.
  23. Welcome to the south, nonblonde007. My husband and I lived in Little Rock for five years, until April of last year. I was raised in southwest Arkansas and agree that the food is wonderful. I hope someone told you about dipping your cornbread in the "pot liquor" left from the greens. I love sushi and feel your pain. I have visited your part of the state and think it is beautiful, and also sadly lacking in any kind of ethnic groceries or cuisine. My sister lives in Jonesboro, but does not really cook much so I don't know if there are ethnic grocery stores there. I know I saw one place there that sold sushi, but I can't vouch for it as the only restaurant we ever go to there is Omar's. (It is great!) If you ever make it down to the Little Rock area, you will find many(at least by Arkansas standrds) ethnic restaurants and several Asian and Latino grocery stores. Sorry I can't be of more help.
  24. I have a few regional cookbooks with recipes for cornmeal pie. I have seen a low-fat brownie recipe that calls for black beans.
  25. I always throw a Corona into my venison chili. I have used pale ales to degalze after browning meat and am happy with the results. I have seen many recipes for boiling or steaming shrimp in beer, but I am picky about my shrimp and have not tried it.
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