Dana

Onions.

We think K-Pauls' is the best for casual but delectable food. Been there numerous times and have been delighted each time. The staff is friendly and I go back this weekend if it wasn't for this stinking hurricane.

We ate at Emeril's once about 4 years ago, and were not impressed with the food, although the terrific service made the evening memorable. I had chicken, which was very dry, husband had steak or prime rib, I can't remember which. His was better than mine, but nothing we had was just knock-your-socks-off great. The recipes I've made of his did not turn out either.(except for the worchestershire sauce, which was terrific.) Dumplings fell apart with the amount of flour called for. I knew to add more, and that helped, but a beginning cook might not. I also made a soup, I think from the TV show, which was not to great either. I, too, feel that people may think they will be able to easily duplicate what they've seen, and be disappointed. Maybe I just picked bad dishes, but I'll be leary of making something of his again. Have eaten at Lydia's, K-Pauls, and Coyote Cafe, although none of these chefs are on TVFN, I think all have hosted PBS shows (not sure about Mark Miller). Dining experience in each was superb, and highly recommend each.

Jaymes---Beaumont, to be exact, the armpit of Texas. Most of TX is so nice, and we got stuck here....oh for retirement. SA---there is such a thing called gumbo z'erbs, but I don't really know if it's vegetarian or if you could make it so. I know it contains a lot of greens, and here in the south, where there's greens, there's usually pork products of some sort. You'd just have to do a little research. Nothing wrong with oyster gumbo, though.

I am VERY lucky to have an extra fridge in the garage, and I keep all my flour, sugars, cornmeal, dried pasta, cokes and beer out there. Here in the Texas humidity, these items keep longer and don't get bugs. I don't keep ketchup in the fridge, although anyone who visits here always tries to put in in. Am I wrong? As for butter, I keep one stick in a covered butter keeper on the counter, and the rest in the fridge. EVOO, never. Paprika in, but other spices, no. Potatoes, never, and nuts go in the freezer.

If your're going to pop those blisters, be sure to put some antibiotic ointment on them along with a bandaid. (aren't you glad you have so many parents looking after you?!haha) Make sure you leave that flap of skin on as long as possible so that the skin underneath has time to heal. Your posts are still teriffic. Congrats on your test success!!!

I just made the biscotti listed as a post in the August 18(I think) installment and they are super!! The pepper bite in the back of the throat is very different and very nice. This recipe will go in my permenant file. I made some cinnamon ones from the King Arthur Flour calalog, and they were not nearly so good. Thanks again, Malawary, and keep up the good work.

I prefer to think of myself as having a discriminating palate, although my law-school daughter says I have made she and her brother food snobs. I knew I was going to be laid up for foot surgery this week, so I stocked up on a few "prepared" items - namely Marie Callanders' pot pies and some Hot pocket thingys. I baked them this morning, and they were AWFUL. Are there people out there who feed this stuff to their families on a daily basis? I am aghast. My son, who was eating a pot pie with me, said this frozen stuff always tastes like this, and that the cheeseslime in the pockets thingys is particularly bad. I used to keep this sort of thing on hand for him, but no more. If more people were less lazy and put just a little effort into what they eat, the world would be a better place.

Oven roasting veggies are quick and delish. I use any combo of the following:cauilflower, onion, garlic, tomato, yellow squash and zucchini, eggplant, and new potatoes. I quit using carrots, as the never seem to get done. Drizzle with evoo, season with s&p and some fresh basil. Sublime. Family also like a quick saute of onion and garlic, yellow and zucchini squash and red bell peppers. One key, I think is combinations of veggies. A bowl of green beans, or corn, or asparagus gets boring pretty quickly. I like to add juice from half a lemon or a shot of good balsamic along with the butter to perk up the taste of any veg. JUST DON'T OVERCOOK THEM

Jaymes, your seafood gumbo does sound exceptional. I don't add much sausage, if at all, either, for seafood gumbo. It seems to overpower the seafood. Do you use okra? My husband loves it, but the kids hate it, so, usually, I tell them to pick it out, although after all that simmering, it really doesn't have much flavor. I don't make a seafood gumbo often, even here on the gulf coast. Chicken is much more economical, and at our house, gumbo is served as often as meatloaf or roast chicken. Leftovers are always consumed pronto!

We live about 30 miles from Lousiana, and while that certainly doesn't make me any sort of expert, I've eaten my share of Gumbo in the last 20 years. I seldom have had one with crawfish, and if crawfish are in, they are just tails (like from a frozen bag.) Not whole. Those are for a crawfish boil, held primarily in the spring. Lots of Easter celebrations, spring breaks (although that is a little early), graduations, wedding rehersal dinners, etc. are kicked off with a crawfish boil. Nothing more fun that....oh wait, this is about gumbo. ANYTHING can go in gumbo, all the stuff from skie's post, and anything else you've got on hand. Most gumbo's around here are either chicken and sausage or seafood, although sometimes there is shrimp or crab in with the chicken. Whole blue crab adds a TON of flavor, and I like to put in 2 or 3 if I can find them. A gumbo is almost required for Sunday afternoon football, and no Super Bowl Party is complete without one. I think I'll start a chicken to simmer now......

Yeah, mine usually just gets dumped - pan is HOT and HEAVY and I am a small person, usually alone while cooking. Do stir the roux in as quickly as possible. Also - I usually have better luck if the roux is hotter that the stock. One of those chemical things, I guess. It doesn't seem to separate if the stock is not boiling, just hot.

Making roux is not an all-day affair. I make mine over med-high heat and it takes 20-30 min for a hershey bar color - perfect for good gumbo. Use equal parts veg oil and flour, and stir constantly. Be sure to have your onions, bell peppers, celery and garlic chopped and ready to go BEFORE you start the roux, or you'll be in trouble. Dump roux into a couple quarts of chicken stock, season WELL and let simmer for an hour. Add some cajun or other spicy (not kielbasa) sausage and let that cook another hour. Add a cooked chicken, shrimp or anything else you have in the fridge. Let the last additions cook through and serve over rice. We don't like the chicken and shrimp cooked to mush, but that's just us. Cajuns also like potato salad with their gumbo (big carb eaters). Gumbo is much better the next day!! Enjoy. Gumbo is not brain surgery.

Paul Prudhomme's version is delish, however, the amount of pepper to probably too much for the average person (it is for me). I always add green beans to the meat mix in mine. Family likes beans better than peas. Most pies I've eaten have had some sort of green veg mixed in with the meat. Always cheese on top.

We like good ole' Heinz ketchup as a "glaze" with a couple of bacon strips on top. The "close encounters" method is definitly the best method especially if you don't have a rack-type loaf pan device. I also add a couple of handfuls of med. diced cheddar cheese. The kids used to love it that way and it also helps keep it moist. As for fried meatloaf, I never had meatloaf cooked in a pan until I was married. My mom always made the mixture, then made patties and fried them. Kinda weird....

I am (as I am sure many others are as well) wishing I was attending school as you are. I wish I had the guts to take off on a second career driven by interest and desire instead of economics. You're posts are interesting, informative and I look for a new one everyday! Don't ever think they are rote!!!! One thing I'd like to see are more recipies. I'm waiting for a spare minute to make your biscotti. I have a bottle of Vin Santo just waiting for them. Thanks so much for the time you take to keep us informed.

The best ones I've ever made were from "Onions, Onions, Onions" by Fred and Linda Griffith. Soak thick cut onions in buttermilk for 2 or 3 hours, Dredge in HIGHLY seasoned flour and fry. They are light and devine.

BE CAREFUL if you take your stone out of the oven while hot. Several years ago I did this whlie baking some choc-chip cookies on my stone (makes a terrific crust) My stone hade come with a metal rack with handles for ease in removing it from the oven. For some stupid reason, I grabbed the rack with one hand and the stone in the other. The stone came out of the rack, and the rack proceeded to bounce around on my arm while I screeched in pain. I still have the scars to prove it. Not a good thing.

We went to Italy last fall, and our housekeeper made us pizza one night (in the villa's wood-burning oven - to die for). Anyway, the sauce she made was this very simple one that I've used a lot and gotten great results with: One can tomatoes, undrained salt and pepper oregano evoo Buzz with the emersion blender (she did it right in the can). Don't cook. Don't use too much sauce for the pie. It's definitely better to put the toppings on AFTER the dough is on the peel. I think we'll have pizza tonight.

No one mentioned toasting the nuts before processing. I always do and I also usually use walnuts. As for cilantro pesto - also delicious in hollowed-out cherry tomatoes for a starter.

These posts are so informative and interesting. Even if you're no longer #1, who cares? (I'm sure you probably are) You're having fun, learning a lot and keep us very interested in all that goes on at cooking school. Thanks so much for all you're doing.

In the morning(for ya'll - I work midnights), a dollop of hummus and a pita bread with a glass of red wine, or maybe some cheese. Then it's lights out........ Once you work odd hours, any food is good at any time of the day or night. I love spicy stuff in the morning.

Remember 'Soup Starter' from the 70's? Our hosts served us this and some canned asparagus for dinner. The next day, she graciously offered to reheat the soup for lunch. We offered to buy pizza and made it out alive.

Broiled Salmon with compound butter, pasta with basil-walnut pesto, and green salad with balsamic vinigrette. No mushrooms.

The method described in Fine Cooking was very detailed, but I can't remember why the fish goes in the cold oil, and I can't find that particular issue. I did try it, though, and it was awesome. The recipe for Salad Nicoise that accompanied the article was equally delish. I served it to "the girls" for lunch, and they loved it. It also made a super tuna salad served in a tomato.