Dana

When I first heard about cornbread salad, I thought it sounded weird, but it really is delish. The version I have also includes jalapeno ranch-style beans and bacon, (in addition to the above) and uses dill pickle juice instead of sweet.

When I've had dressing with hard-cooked eggs, the egg white comes out like rubber bands. How do you avoid this problem? Someone I used to know even put hard-cooked eggs in the gravy!!!eeeewwwww. They were rubbery also. Maybe I'll just keep my eggs for deviling. The andouille really adds a nice punch - I often use venison smoked sausage in mine.

I usually use the folding technique for my enchiladas as well. The dish comes out more like a casserole and is easier for serving to the family than getting each a whole, rolled enchilida (or 5). A recipe that my bunch loves is probably not authentic, but very good--- Saute onion, bell pepper, celery and garlic in butter till softened. Add cream and reduce till slightly thickened. Add a couple of chopped tomatoes and cilantro, then season well with cumin, cayenne, chili powder, s&p. Add a pound of small shrimp and some frozen crawfish. Simmer till seafood is done. Off heat, add some cheddar and jack cheese. Use this mix for the filling in the corn tortillias (soften in oil as Jaymes says) and roll. Pour remaining cream sauce over top and sprinkle on more cheese. Bake till heated through.

The biggest issue for me is the lack of turkey juices when deep-frying. If we're frying, additional wings, necks, etc. must be roasted anyway for juices for gravy, and squirting on dressing. The fried turkey itself is moist and juicy with delicious, crispy skin. I don't know if it's actually better, just different.

I feel like SUCH a dope. We frequent a very cool place with the best food available here that cannot get a liquor license as it is directly across the street from a school. Chef Brad encourages BYO, but does have crappy glasses. I never thought of bringing my own glasses. I will be bringing my own from now on. I feel so enlightened!!! Glasses, not plastic. Plastic is so......plastic.

My dad ( a Missourian) used to put his cornbread in a glass and pout milk over it before eating it with a spoon. I always thought it was just a trick to gross us kids out. Fried Pies--in my high school days, I worked at a Hardee's restaurant, where I was in charge of the pie-frying on weekends. We fried ours in the morning, then rolled them in a large pan of cinnamon-sugar before boxing them and placing them under the heat lamp. (the cinn-sugar made out far superior to Micky D's) Somehow, my thumb always went through at least one of them before the morning was over, and then I'd have to eat it---darn. Sometimes the milk shake machine needed to be tested over that pie, too. Double darn.

Pork Butt DOES rule, as does a smallish, brined turkey. Glad you had such great success. Please keep up your diary for the next Smokin' Adventure!!!! It was quite entertaining.

I tasted that spray stuff once. EEEEWWWWWWWW I use either the Misto or do the paper towel and oil routine.

Glad to be of service----------I'm confident you did well on your test!!!

Does anyone REALLY measure the 3/1 ratio? I just add oil until it looks right, then taste. Mix the salt at the beginning with the dijon, the vinegar, the shallots and herbs, then the oil. There are enough things that control our lives without MEASURING THE VINIAGRETTE!!!!!!!!!!!!!

I TOTALLY forgot about the wood chips - or chunks. Soak them in water for at LEAST 30 min before putting in the fire - longer is better - more smoke. You can get some at WalMart, either hickory or mesquite. We love both. I also TOTALLY agree about the liquid smoke. EEEWWW - more petroleum

We use good-quality briquets, but NEVER use that lighter fluid. Use a chimney starter or your food will taste like petroleum. I didn't have very good luck when I tried the charcoal-maybe I got a bad bag. Also, it's very humid here, maybe the charcoal got damp or something. Anyway, we don't worry too much about the temp. When you first put the meat on, the temp will be 325-350, and will slowly go down. When it gets to about 200 is when I take it off and put it in the oven. Mostly, I don't worry too much about it - it turns out good anyway.

Here's what we do: Build a good charcoal fire in your grill on one side of the fire pit. When the coals are gray, put the well-seasoned brisket on the OTHER side of the grill, away from the coals. Put the lid on and don't mess with it for 2 -3 hours or until the coals die out. Romove the meat from the grill and place it in a cake or other type of roasting pan (depending on the size of your brisket, you don't want a lot of extra room in the pan). Cover with foil tightly and bake in a slow oven (250) for 3 or so more hours. Remove and let cool and slice. If you want it sauced, pour your favorite over the slices and GENTLY reheat. This method will give you a good smokey flavor and the meat will be tender (which is a problem with brisket). Good Luck

I checked epicurious and foodtv web sites and got not help with the Grand Veneur. HELP!!!!!

I was so glad to read that you had a good experience with the venison. Mr. Dana is an avid hunter (already one this year with his bow) and we are always looking for new ways to prepare it. I will do some research and find a recipe for the Grand Veneur sauce. It sounds like it would be great with a roast tenderloin. Your posts are just the best. Thanks for the time you take to do this.

Slice eggplant into 1/4" slices. Brush with mayo and roll in a mix of fresh bread crumbs and parm or pecorino and seasonings. Bake at 375 for 20-25 min, turning after 10. I have to use 2 eggplants for the 3 of us, cause everybody likes them soooo much.

I roasted a chicken as well (alas, I have no wife - I AM the wife) and made a sauce with shallot saute'd in evoo, capers, hint of dijon, the juices from the chicken and finished with a little butter. I have to say that it was delish.

I have had one of the Gemco models for at least 20 years and used it exclusively for nuts. Works like a charm, and cleans up in the dishwasher. You just have to make sure there are no larger pieces stuck in the teeth. I never thought about using it for anything else, but i will now.

My husband refuses to go with me anymore, I just keep looking and looking and....well, you know. I don't think a grocery store can be anymore fun than CM. Have a great time, and the cooler is absolutly necessary.

Crack egg on counter, then use shells to separate. Only use one-handed method if showing off for non-cooking guests. It's a hard trick for someone with small hands and short fingers.

I have to respectfully disagree about the Jiffy mix in cornbread dressing. It's much too sweet for my taste. Aunt Jemima or Martha White mixes contain much less sugar and, to me, are better for dressing. I prefer my cornbread less sweet as well, but others who live at my house think "the sweeter, the better". Husband made one once with a can of coco lopez in it - more like corn cake. Suvir-- the addition of a little more flour and all the chilies probably offsets some of the sweetness, and I will try yours soon. I always add frozen corn kernels or creamed corn, jalapeno peppers, finley chopped onion and cheddar to mine. There's never any left .

I almost forgot---Bobby Flay has a recipe for a Spanish potato salad on TVFN web site that is outstanding!!! It uses saffron-infused vinegar with a lot of garlic and fresh thyme. My law-school daughter always asks for it every time she comes home. Another thought---what do ya'll serve your salad with? I serve it mostly with BBQ or grilled meats, or sometimes with fried fish. There are a lot of families in our area who include it in holiday meals - Thanksgiving, Christmas, Easter, etc. It seems too picnic-y and casual for holiday fare. Besides, there are soooo many carbos at the holiday-type gatherings, another is unnecessary.

I never met a potato salad I didn't like!!! I take that back---I hate that sweet relish mushy stuff people buy in the grocery store and bring to covered dish dinners when they are too lazy to cook something. Several years ago, I threw a surprise party for my husband's birthday. I needed a vast amount of potato salad, so I simply baked the potatoes in a large baking pan, let them cool, then proceeded as usual. Best potato salad I ever made!!! The potatoes were not waterlogged, and were full of good potato flavor. (It's the only way I make it now). I use mayo (only Hellmans) and ballpark mustard, and dill pickles along with a little pickle juice, green onion, celery and hard boiled eggs, parsley and s&p. I prefer the dill version over sweet, but that's what I grew up with.

Suvir - sorry I butchered your name. I'll do better next time.

Savur, I cook mine just the opposite-- Heat on med low temp till potatoes are cooked thru and begining to brown. Then, turn heat up to med-high and allow to brown well. I also add onion about halfway through. If they're added at the start, they are bitter little carbon chunks at the end. Another thought-----Who chunks and who slices? I grew up with slices and husband grew up with chunks. I chunk now as there is much more potato flavor and I love the meatiness in the chunk whereas with slices, you get more crispyness. Only seasoning is salt and pepper.