Dana

Try rolling your fish in Wondra flour and patting off all the excess before you fry. I've gotten a nice crust with this method - it's not thick and Long John Silver-y. No floury taste, either.

FoodMan: The brine for the pork sounds great except for the molassas. I'll use honey instead. To me, molassas overpowers everything. It's good only for molassas cookies. I'll let you know how it turns out.

We eat Elk because: it tastes good, it's free (he's going on the hunt whether he gets anything or not), and no hunter I know would ever make a kill without the intention of eating it. Besides, it's a great deal of fun to fool people into thinking it's beef!!

Can't use the ballpark mustard for anything except for potato salad myself. For sandwiches, try Inglehoffer sweet-hot mustard. Especially good with smoked turkey or ham.

Being married to an avid hunter for 25 years, I've cooked my share of game, and I'd say without a doubt, that elk is by far the best wild game there is. Antelope is next. Keep it MR. The cherry/port sauce would be terrific. If anyone gets ahold of ground elk (hamburger), use it like lean, good quality ground beef, and no one will know. I made some BBQ meatballs (standard church cookbook recipe) for NY's eve one year. My sister-in-law, who will not touch anything but premium beef and chicken breasts, went back for seconds of them. After she said again how good they were, we told here they were made from elk, she said "You mean I ate elk balls??!!" lol Elk is the best

Brining is certainly the way to go. I brined last years' Thanksgiving bird in a Coleman cooler in the garage. It was the best tasting and juciest ever. I'll be trying those pork chops, though. I used allspice berries and peppercorns for the turkey. Wonder if something else would be better for pork????? Anyone????

I'm convinced - no more skin in the stock for me. Isn't that grey foam just disgusting?

You've written of chicken back cleaning in other posts. What all is involved in this process? Removing the skin? or just the excess fat and those little kidneys(or whatever they are) from the inside? I have always left the skin on for my stock as I have assumed there is a lot of flavor in it. What about the tail? These entries are terrific. Thanks so much

Brush 4 sheets phyllo with melted butter and layer them on a cutting board. Cut into squares and fit into mini muffin tins. In each, place 1/4 t. good quality raspberry preserves and 1 small piece of brie. Bake 8 minutes till golden. Delish!!! They stay crispy and keep well. I've made these several times - my 22 year old son loves them

Just got back from a week at the beach with siblings and families. They loved this menu: Crostini with pecorino, tomatoes and basil, grilled cornish hens with lemon and garlic, shallot and pea risotto, steamed broccoli and sauted cherry tomatoes. Tirimisu for dessert.

I agree that Shirley Corriher's recipe is the best and the only flour to use is White Lily (You can get it at William-Sonoma if you local store doesn't carry it). I attended a demo she gave in Houston a few years age - what a fun person!!

Paul Prudhomme's Lousiana Kitchen is my favorite as well. My copy is so worn that it really should be retired. Our favorites include: Big Mamou on Pasta, the Shepherd's Pie, Potato Salad and the Sweet potato Pecan pie as well as the Bread Pudding. The Prudhomme Family Cookbook is also very good.

I am SOOOO glad I'm not the only one who's strained my stock into the drain!!!!!Thank you all so much.

When you doing a lunch service, how many people is your group cooking for? I'm assuming there are several groups serving a set number of students/teachers/other staff. Is that correct? I am living vicariously through your diary entries. They are terrific.

We were in Tuscany last fall and had a terrific bistecca at La Porta in Monticchiello. It's a small, local place and the owner/wine chick's name is Daria and she's very good. Brunellos and Vino Nobiles both excellent. We were on a culinary tour and the whole tour opted to go back there for a second meal. I could easily live there. It was awesome.

As children, we always had ketchup with our scrambled eggs - what's with jelly? As I recall, however, scrambled eggs were not my mom's best thing. I seem to remember them being brown....yuck. Probably why we needed ketchup. I cook mine very simply: Melt 1T. butter in a non-stick pan. Fork-whisk together 2 eggs with a little water (use the egg shell), salt and pepper, and stir gently over med heat for just a couple of minutes. Remove from heat when still shiny and wet. Delish!!!

Our all-time favorite is K-Pauls' on Charters. The food is always the best and staff is friendly. Chef Paul was there once and was also very personable. Doesn't matter is you're hot and sweaty for downstairs seating. Have an Abita and let the good times roll!!!!

Can't wait till your next installment. I feel like I'm there!!