Dana

this is probably a silly question, but... Most recipes, including Malawry's, the one I'll probably try first, calls for a pound of noodles, plus a pound of meat. There are only two of us, and while I like to have leftovers for work lunches, some things don't reheat well. Is Pad Thai one of them, so should I half the recipe from the get go, or will the leftovers be wonderful, and I should dive right into the whole recipe? Thanks a lot.

Still trying to figure out why we're talking Mario and Rachael Ray in the same thread....... Mario's "in and around" ( insert name of place here). Gulp

My husband and I enjoyed a fantastic dinner at Mark's on Saturday evening. The view upon entering the restaurant is stunning. A beautiful bar with a wine 'cellar' above it (on the second story) is the focal point of the room. We had a reservation and were seated immediatly. There was a basket of 4 types of thinly sliced bread and butter in the shape of Mark's emblem waiting for us. We ordered a glass of Prosecco while we tried to make a decision from the menu. Our waiter then told us about the chef's specials, all of which sounded super. We finally decided on a seafood starter. It consisted of scallops (prepared 2 ways with 2 sauces) so tender they almost didn't need to be chewed, and a creamy crawfish and shrimp sauce over fettucini. All three were really outstanding. The wine list included a Vino Nobile, and, that being one of our favorites, we had decided to go for red meat for our entrees instead of fish. Steve opted for one of the chef's specials, a buffalo chop. It was served with truffled potatoes, and both dishes were just perfect. The chop was tender and the earthy potatoes divine. I ordered the sirloin steak, which was really more like a roast - thick cut, beefy and juicy. Mine was accompanied by stacked potato planks and carmemelized onion (confit!!). We shared a creme brulee (again a favorite) for dessert, and wished we weren't so full so we could have eaten more. Mark's was a truely memorable dining experience, and I highly recommend it.

We'll have a crawfish boil with potatoes and corn on the cob, and plenty of ice cold beer on Saturday afternoon, and a low-key lunch on Sunday. The kids will have to get back on the road, so probably the usual ham and scalloped potatoes. I love Easter. It's SPRING!!!!

I also love the chopping, and I am really into the 'flip'. I flip sauteed vegetables or what ever. Anything in a saute pan. It's cool, impressive to people who can't do it, although if I can do it, anyone can. I feel so....in control that I can flip my pan and go on with what I'm doing without giving it another thought. It's almost like a zone that I don't realize I'm in.

Yes, you can do the same with brussel sprouts. Not quite the same life-changing experience, but VERY good, nonetheless.

Our very own Malawry has a recipe for black pepper almond biscotti that she used while in culinary school - part of a report she gave to her class, I think. I made it several times, and it is delish. It would be in her blog from back then, although I don't know where it is, and don't know how to link it even if I did - maybe someone else with computer skills can find it.

My mom got me a high heat spatula and it's great. I've had it a long time and use it frequently. My first pizza stone came from PP as well. I'm on my third from various sources - they've all broken. Most of the other stuff I've seen/used at mom's has been useless. DeVeaux - my daughter lives in Hill City - not far from Hoxie.

PotjieCheffie, welcome and many thanks for the recs. I was leaning toward Blues for one of our dinners in Capetown, but am now rethinking. Maybe only a drink there. Do yoy know anything about Vic Falls? Any recs, or is it really a touristy area? Thanks so much

Yesterday was a dreary, rainy day here in SE TX, so Steve and I decided we'd take a car trip and ended up At the Topwater. We didn't have a bit of trouble finding it. There is a big sign on the corner (at a beer/gas/burrito place) that pointed us in the right direction. We drove right to it. I ordered the highly-touted shrimp brochette, and it was super. Just spicy enough to make you go back for another bite!!! The black beans were delish - I found a big hunk of bacon in mine. The sauteed veg side was great as well - not to al-dente. I can't stand a veg saute where the veg are only heated up, not cooked. Steve got the fried shrimp plate. They were good and fresh, but both of us prefer a crispy, chunchy batter like cornmeal or bread crumbs rather than the flour based batter Topwater uses, but they were still good. We liked the slaw, not having the same aversion to sweet ones as fifi. It was served in a red cabbage cup - very cute presentation. We didn't get dessert, but had a glass a wine in the bar. It was a bit of a drive for us, but we'd go back (want to try the fish tacos), especially with out of town guests who don't ever get to see boats, shrimpers, etc. It is a very enjoyable place. Thanks for the recommendations, everybody, esp. fifi!!

I am so looking forward to this. Blog on!!!

I'm with snowangel on this one. Make some stuff for lunches - sandwiches already made up and tightly wrapped in Saran, pasta salad, cut up vegtables with a dip - most kids like to dip. Maybe some cookies or brownies for an afternoon snack. For the sandwiches, use some fun breads, not regular square slices. Kids like something different and special. Hard boiled or deviled eggs and cheese sticks are nice for a nursing mother as well as kids.

I had a corn chowder recently at a restaurant that contained chipotle, and it was just delish. Will you have any sort of croutons? I've made some I sauteed in bacon fat, and they were really nice on a soup.

We've had a couple of freezes this winter, so there aren't any leaves right now, but in about 3 months they should be lookin' good. I'll let you know.

Mine is more soup-like.

I have made both the 'fast' roux and a traditional one, and I like the whole stirring and waiting process (not to mention the beer part ), so I usually go for the traditional, longer process. I can detect no taste difference. I add one 16 oz. can of tomatoes for a medium pot (1 cup each flour and oil) of roux, and I use the petite dice. Why should I cut up canned tomatoes if someone else will??? I have never added any other type of tomato product. To me, that would make it more like a Creole, or a sauce piquant or tomato soup. Not Gumbo. But that's just me. The smallest amount of roux for gumbo I've made is 1/2 c. each oil and flour, and I've never had a problem. The way I look at it, if I'm going to spend the time to cut up the trinity, make roux, debone chicken, and all the other steps that go into gumbo, I'm surely going to make it worth my while, and make enough for several meals, or to give away.

Very perceptive, hwilson41 - Beaumont.

In my part of Texas, chili is always served with white rice. Then again, most everything is served with white rice!!!

I always season with thyme, as well as a little oregano, poultry seasoning and cayenne, black pepper and some dried parsley. Fresh parsley goes on the top.

Susan, your photos are always so inspiring, but the Mexican Shrimp is something that would make a big hit for my Valentines' Day menu. How did you put it together? I had restaurant leftovers from last night- made fish tacos out of the grouper I couldn't finish, the husbands' mashed potatoes, and the rest of the veg saute that is standard. Except that Brad, the chef, added thin slices of butternut squash to the usual red bells, onions, yellow and zucchini squashes. The butternut was really good this way. I'll be trying it myself this week. Cosmopolitians

The best word I can come up with to describe LA andouille is intense. It is highly seasoned with black and cayenne peppers, garlic and has a deep smoked flavor. We seldom use file, although I do add okra fairly often. (I make a gumbo once a month at least). File cannot be heated, it then gives gumbo a ropey texture. File is on the table of any restaurant that serves gumbo in this part of TX and all of LA.

Anyone found this cut in their market lately? I found a couple of packages this week at a large local chain (I don't know if they cut their own or not. Do grocery stores do that anymore?) I put them over wood coals for 3 minutes on each side. They were absolutely decadent. Great flavor - sort of minerally and livery and beefy all at the same time, not like a rib-eye that tastes like fat. Great chew, as well. Is this becoming more readily available? Sure hope my market keeps this up. I'll be speaking to someone about it next time I go.

The sausage really needs to be smoked, but you can make a fine gumbo without sausage of any kind. Plain chicken or chicken and shrimp or seafood are all delicious. The smoked sausage gives a deep smoky flavor, but is equally as good without it - just different. There is a broad range of 'traditional' in cajun food. If your gumbo starts with a good stock, and you season it well, it will be awesome. No one has mentioned that gumbo is even better the next day. All those flavors have a chance to marry.

The biggest issue with combining the rice and gumbo is that the rice continues to absorb the gumbo 'juice' and therefore you get a thicker, starcher soup than your orginial gumbo. Still tastes good, though.

fifi's instructions are very good and very clear but there's only one thing I do a little differently. I make my stock with the chicken and aromatics in my Le C and make the roux in a large skillet. After the chicken has cooked and made a nice stock base, I remove it, and any veg, and turn the LC off. Add the trinity to the roux in the skillet, let cook, then add it to the cooled off stock. Turn LC back on and add seasonings, etc. I then pick the chicken off the bone and add it back to the gumbo at the end when(or if) I add the shrimp. This keeps the chicken from shredding, leaving it in nice pieces. I have been served many a gumbo that was made with a cut up chicken (bone in). and in your bowl you get a piece of chicken in the soup. I find this very difficult to eat, so I always remove the bones. I can't stress enough that everyone heed fif's advise to make sure you go pee, and make sure you've got your trinity and EVERYTHING you're going to need within arms' reach. One you start, there's no stopping!!!!