KaffeeKlatsch

I don't know how I missed mention of it earlier or forgot it myself, but let me also recommend Johnny's in the Quarter. I'm glad to see it's still getting good reviews. I worked in the Quarter about 30 years ago and would pass by Johnny's while I walked from my bus stop. I would grab breakfast, usually biscuit sandwiches, for the office once or twice a week. We'd also go there for lunch about once a week. Johnny was always so warm and welcoming and the food was fantastic. What a great memory. Thanks!

A bit touristy, but was always a safe bet for recommendations is The Gumbo Shop. They have all the dishes you'd expect to find in NOLA. Prices have always been reasonable, though I have been away from there for a few years, and it's just down the street from the St. Louis Cathedral. Very convenient if transportation is limited.

I understand the basics of how a proof box works. You can control temperature and humidity while proofing doughs. I have one at my disposal and am supposed to show students how to use it. It's only been used as a hot box in the past, but is a proof box. No one knows where the original paperwork ended up, so no directions. I have Googled and can't find directions. Just links on how to improvise your own at home. Can someone tell me how to operate a basic proof box? Can you use it to speed up the rising time? As you can probably guess, I am not a baker beyond basic home baking. Baking has, however, been added to the program I teach and I'm trying to wing it/self-teach. I have my students for 3 hours at a time, so I'm trying to figure out how we can complete a bread making lab in one day. Of those 3 hours, I usually lose 30-60 minutes between changing clothes, late buses, and because they're teenagers. Any suggestions would be greatly appreciated. Magi

Because of this thread, I remembered how I used to love Underwood Liverwurst. I haven't seen it in the stores for years, but just Googled and found it still available. I don't think I'll order it because I doubt it would hold up to my memory of warm toast spread with this liverwurst. It was a special snack my mom would share with me as my sisters thought it was horrible.

This put on a slice of buttered bread that is folded over as mentioned further above is the best use of leftover spaghetti.

Just curious. When is the other 8 oz of cream added? You're whipping 9 cups and you're using 16 of the otheer 24 oz to bloom the gelatin. Is it added with the milk, or do you add it to the 16 oz after the gelatin is bloomed?

Pecan Chunky bars. Loved them. Never cared for the original as I don't like raisins in chocolate, but I loved the pecan version. I'll occasionally see the original in the store, but haven't seen the pecan version in years.

Another fan of Leseur early peas here. Won't eat any others, including frozen. For frozen vegetables, I've found Freshlike to be pretty decent. Since you're in the midwest, you might have Gordon's Foodservice stores. They're a wholesaler who also operate some stores. Their frozen vegetables can't be beat. I especially like their broccoli and cauliflower.

Just made myself feel old by realizing that I've been doing this for 30 years. It's similar to the high heat method linked earlier. I thoroughly coat the outside with a dry rub. Originally, I was taught to use garlic salt, lemon pepper, & paprika. I moved on from that blend years ago. Preheat oven to 500. Place roast in oven for 5 (med-rare) to 7 (med) minutes per pound. Turn oven off, but leave roast in for exactly 1 hour. It's good the first night but really shines after being chilled & thinly sliced for roast beef sandwiches.

It was Harrah's New Orleans on Facebook. I did receive the book, and it is beautiful. Margarita

This is one of my husband's favorite roast dinners. I liberally coat the outside with seasonings. Cook for 5 minutes (for med-rare) to 7 minutes (for med-well) per pound at 500. Turn oven off, and let sit for one hour in oven. Do Not open oven door. Perfect every time. I actually like it better the next day sliced thinly for roast beef sandwiches.

I was notified last night that I won a copy of this cookbook. Can't wait to get it and try some of these recipes. Margarita

Very odd. My last post didn't show up yesterday. Thank you for the suggestions. There are some great ones here that I will be researching this week. We will be heading over on a Monday. Normally not a good day to dine out, but most restaurants will be open because of the NRA show. My students are high school seniors from Elkhart, IN. Elkhart's claim to fame was spending a year as the face of the recession. MSNBC had reporters living here for one year because Elkhart had the distinction of the highest unemployment rate in the country. These kids worked hard to raise the money for their senior trip, and this is what we're doing. I want to expose them to opportunities at the show and to a culinary experience they've never even imagined. I appreciate the help you've given me in trying to plan something for them. Margarita

After 25 years (I started at 14)in the restaurant/hotel business, I became a high school business teacher. In late January, I was able to transfer into the perfect teaching position for me. I am now working as the culinary arts teacher at a high school career center. In May, I will be taking 16 students and 3 additional chaperones to the National Restaurant Show in Chicago. My original plan was to book a meal at Frontera Grill for about 4 pm. This would allow my students about 4 hours at the show and a nice meal. This is their senior trip and an opportunity for them to have a unique culinary experience. I have heard from the restaurant that the latest they can book us is 2 pm. This would not allow them enough time at the show. It's a one day trip for us, about a 3-hour drive each way. I'm looking for suggestions for an alternative dining experience. My budget is around $50.00 per person. Margarita

The obnoxious guy was also a rascist. When he observed another guy (was it the chicken/waffle guy?) had wings, he commented that the black guy had wings 'cause you know they like that stuff. I'm paraphrasing from memory, but I remember being shocked that he said it and they aired it. Glad to see him booted.

I can vouch for Callaway Gardens Stone Ground Grits.

I just purchased Ruhlman and Polcyn's Charcuterie from Amazon for about $20.00. I've never made sausage, but will be teaching it to about 17 high school seniors in two weeks. I've been "grilling" my local butcher (who is also supplying me with casings)for tips. Good luck!

It's probably too late to see this, but from the stores you've mentioned I've gathered you are in the New Orleans area. Did you try Central Grocery in the Quarter? I know there's at least one other Italian market in the area, but there've been too many changes since I moved 10 years ago to know for sure. I'm sorry for your loss. Today is my grandmother's funeral in Metairie, and I so wish I could be there.

An old standby that I didn't do this year is to make a casserole where I mix in all the leftovers that make sense. It's usually the leftover dark meat (no one but me eats it unless I disguise it), mashed potatoes, vegetables, gravy, and then I use the leftover dressing as a topping. If there's not enough stuff, I add noodles, sour cream, stock, etc... A new one this year for me was I created a muffin from the leftover sweet potato casserole. They came out quite nice. My 4-year-old loved them, but she's never met a sweet potato she didn't like.

Most points have been covered, but I'd like to give an example of her accessibility. My 4 year old loves cooking shows. I know that the Food Network gets a bad rap here, but it's something I turn to when my daughter wants to watch TV. I can only do so much Dora. Her current favorite show is the the one she calls the silly man who cooks aka Alton Brown on Good Eats. If she's had a good day, we watch an episode before bed. I dvr'd a couple of Julia Child's episodes and we watched one of those the other day. My daughter loved her and says she likes her best now. I put Julia Child on and she's enthralled. Even today, there is something about her presentation that is endearing and accessible.

There already was a show I loved. Unfortunately, it got cancelled. I thought Sarah Moulton's show was fantastic. I loved her guest chefs and the fact that she answered viewer's questions. It was a real "teaching" show.

To join in on the Kraft Mac & Cheese, Pizza, Spaghetti train, I loved their Chicken Noodle Dinner when I was a kid. It's hard to find now, but I had it again a few years ago. I should have just enjoyed the memory of it instead of eating it again.

I can vouch for this place. I used to buy from them when I ran a restaurant on the gulf coast. I live in seafood siberia now, so I stop by their place once or twice a year when I'm visiting to restock. They're not fancy, but their stuff is as fresh as you can get. Billy's Seafood Magi

I teach a class that includes basic computer skills to high school freshmen. I always include a warning about the validity of Wikipedia. If you don't mind, I'd love to use your example in my class. Magi

I see Underwood spreads mentioned several times. Does anyone remember the Underwood Liverwurst? I loved that stuff when I was a kid on white bread with Hellman's mayonaisse and a slice of bologna. It's amazing my arteries didn't shut down by the time I was 12.