hjshorter

That would make my mornings while the kids are in school so much more interesting. Seriously... I agree, there is something to be said for having something on one's mind other than cleaning the kitchen.

Interesting site, Bigbear. I cannot find my fave mustard, Mister Mustard (or it's relative, Sweet Hot Mister Mustard) anywhere in the Washington DC area. I always buy a couple of jars whenever we go to Charlotte NC because I can reliably find it at Harris Teeter. My mother uses Campbell's Cream of Shrimp for a seafood casserole that she and my sister love and I think is vile. It was the one food that I absolutely refused to eat as a child. The stores here quit carrying it years ago, thank goodness, but when she moved to Charlotte she was excited to see it's still on the shelves there. Gah.

No time? I make many, many things from scratch. Puff pastry is never one of them. Never! Now that is something I couldn't justify. Scratch biscuits are incredibly easy. My recipe calls for a cream sauce enriched with egg yolk and sherry, and sprinkled with parm-reg. We also like the variation with asparagus instead of broccoli. The kids really like it.

Sounds lovely. What's the date?

I have redone my tuna casserole recipe to use a bechamel (usually 50% skim milk and 50% light cream) and it tastes 100x better. I use a veloute for recipes with chicken as the main ingredient. Better tasting and much less salty.

Beautiful. Maybe it's your kitchen? I had a pretty good time in there all by my lonesome after the chicken brining event. I don't usually do the everyday dishes in my house, that's my husband's job because I do all of the shopping and cooking. But when he's away on business (like he is now) I save it for after the kids are in bed, with the music turned up.

Uh, I didn't know that. Am I still allowed buy it even if I don't know where it comes from?

This is what I was raised on - mom's from the Boston area. The cheese was served with, not melted on top. To add to Jack's post - mom's apple pies are always single crust. Any other kind of fruit has two.

Right on, Brooks. Scott told me yesterday he's thinking about moving back home to New Orleans once things have settled down. He asked if I'd be willing or if it was a crazy idea. I knew he was from there but had no idea what it meant to him.

The first thing that popped into my head was lasagna. No idea why, will have to think about that a while.

I'd like to add my thanks to Dean and Marcella for their hospitality, and to the kitchen crew for letting me assist. Some people come to these events for the food, but the draw for me is the cooking together. Brooks, even though we have never met I missed you this weekend. Thanks for thinking of us - be assured we were all thinking of you, and all of the many hundreds of thousands displaced by this storm, many cut off from food and friends and the comfort and good cheer that both provide.

Priscilla, I love Fourme d'Ambert. We had to have something healthy after our weekend of rich food at Varmint's house, so last night's dinner was a giant green salad and broiled wild salmon. Just what I needed.

I will post my biscuit recipe after I see my kids off to their first day of school.

Dave and Marlene made the squash, from Dave's recipe. It was delicious, as was everything else.

My list has changed somewhat... Like: Emeril (liked him before, the kitchen makeover show sold me. Plus, NOLA is (was? ) a very good restaurant) Jacques Julia Jamie Oliver (he's a doofus but his heart seems to be in the right place. Plus, his food is good) Alton Brown (geeks rule) The original Iron Chefs Nigella Rick Bayless (his delivery sounds like he lit up right before going on air) Eh: Tony Bourdain (can we say overexposed? I knew we could...) Rachael Ray (I don't watch her, but she's making a hell of a career for herself. Plus, her recipes actually work.) Bobby Flay (what a maroon) Paula Deen (her food does not appeal to me at all) Ina Garten Mario Batali (Great chef, but can't watch him anymore) The only ones I really can't stand are Sandra Lee, and smarmy Mr DiSpirito

The best was finding a pound of pulled pork hidden in the back of my freezer right before we moved. OK, cooler, sheet pans, disposable plastic containers...anything else? I load the car this afternoon.

We will bring a large cooler. Dean, I have several 1/2 sheets pans (the sturdy professional kind) - should I throw a couple of those in the car too? They're good for prep. And what about our deep fat fryer? If we're frying a lot on Sat night it might be nice to have an extra station. I'll also throw a pack of disposable plastic containers in, just in case there's any leftovers.

We're going to go ahead and come on down, but we'll be bringing a gas can with us just in case, and definitely refueling in Virginia.

Sadly, we are considering cancelling. Scott is from New Orleans and is just heartsick and doesn't feel up to the trip. We'll decide before tomorrow.

I boil if it's a leafy green I'm working with. I steam almost everything else. As for the microwave, it's actually a great way to steam vegetables. My father bought a microwave steamer when I was a kid and I've been partial to steaming vegetables ever since. ← I never seem to get an even result by microwaving. I usually boil. I find it easier to keep track of the timing and not overcook the veg.

This topic has come up before. Things we refrigerate, and things we don't. "Refrigerate after opening"

Sauerkraut? WTF? At least the other ingredients sort of make sense, but sauerkraut?

Are you making the greens now? Great - I wasn't looking forward to cleaning them.

It's my dad's favorite cake, and we had one every year my parents were still together. Very moist, chocolatey and super easy.

Ha! Welcome back Mr Murky. How's business?