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    Houston, TX

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  1. Oh dear . . . How to reply to this topic. As to chicken and dumplings, this dish is always the final product of a big baked chicken. Long ago, we figured out that the exquisite sinking dumplings that our Great Aunt Minnie made could be duplicated by using cheap, store brand biscuits, smashed thin in flour. I also have to make Coquille St. Jaques annually for a friend's birthday. Nothing else will do. It is glorious, by the way. After all, the old classics have a reason for being classics.
  2. fifi

    Do I NEED a Bamix?

    Oh dear . . . I do love my Bamix. I am not an unbiased contributor. The story goes that my cheap **s blender gave up when I was into making chile sauce for some enchiladas. The new Kitchen Aid food processor did fine but I decided that it was time to loosen the purse strings and get a Bamix instead of a blender. I have never been happier with such a decision. My son, when he moved out, (finally) took the cheapo stick blender with him since he used it for his disgusting protein shakes. Now I have this new toy. I love it. I use it instead of a Kitchen Aid mixer, that is hiding somewhere in the
  3. They seem to bring in a flurry of new things once a year about the time they publish the new catalog. Then they put in new things for the summer "outdoor" season and again for the holidays. The "old favorites" hang around forever . . . which is a good thing. I bought a Lack table for a guest room some years ago and would now like to have another. They still have it. I can count on them for the utensils, also. They also have some enticing glassware that I fall for everytime. If they break . . . who cares. I also pick up cutting boards when I am there. When they warp or crack (usually after a c
  4. The one thing, kitchen-wise, that I go to Ikea for is the stainless steel utensils. I have done this for my own kitchen and for gifts. The spatulas, whisks, spoons, etc. are high quality and really cheap. We are talking about $3-5 USD for things that would be $15-20 USD in other shops. The glasses that snowangel linked are another foavorite. As to the kitchen stuff . . . The cabinets are tried and true. My builder would use them if he didn't do his own anyway. He actually has studied the Ikea choice of hardware and such to improve what he does. The cabinets are the best value going in the Nor
  5. fifi

    Freezing Bacon

    I think everyone is making this too complicated. I have done this for years . . . I "fry off" a pound (or 12 oz.) of bacon at a time. I have the half sheet aluminum pans with the racks that fit in them. About an hour or less at 325F usually results in wonderfully crisp bacon. The crisp bacon gets wrapped in a paper towel and put in a zip-lock baggie in the fridge. The paper towel is there to absorb any condensation from taking it in and out of the fridge. The bacon fat gets poured off into a small canning jar and put in the fridge for use in other things. You don't have to freeze anything.
  6. Canned mushrooms! OMG! Oh well. In the interests of domestic bliss, I guess that canned mushrooms have a place. At least, those 'shrooms have a place in our family favorite "muck" so I guess they could show up here. How did mushrooms get into this discussion, anyway???
  7. fifi

    Smoking a Beef Loin

    Well, I would call 238 close enough for gov'mnt work.
  8. fifi

    Smoking a Beef Loin

    Don't worry about minor temperature variations. You regulate the temperature with the bottom vents on the bullet. The critical thing is to monitor the temperatue in the meat.
  9. I have sent a link to your article to my kids. Even though they are dispersed to Chicago and DC, a part of their heart is still in New Orleans. As a veteran myself of many Mardi Gras, I have to say that you have captured the essence. What is so encouraging is that, through your writing, I see that the spirit is still alive and undaunted. Well . . . maybe daunted but getting there. Thank you for sharing.
  10. fifi


    So, this isn't paprika but it started that way so I put the Southwest Chicken Stroganoff into RecipeGullet. It is definitely good enough to do again. And, you could use paprika as well.
  11. Southwest Chicken Stroganoff Serves 4 as Main Dish. This recipe is actually the result of a mistake. I was intending to make Paprika Chicken to try out my newly arrived smoked paprika. My eyes were tearing from cutting the onions, and I was talking on the phone. While digging around in the newly arrived box of spices from Penzey’s, I grabbed the ancho chile powder instead of the smoked paprika. I didn’t notice the mistake until the chicken was already coated. I forged ahead. The sauce needed “fixing” and this is what I came up with. It is a sort of ridiculous fusion type of dish but ended up b
  12. On the crosnes . . . We really like to go hunting for them. The time of year to do that is coming up. However, there has been an extreme drought in the area and we aren't hopeful. Even hurricane Rita didn't bring any rain. If we get anything, I will report here. We do use them in salads almost exclusively.
  13. fifi


    I have a "tragic" story that came out in the end. I had just received my Penzey's order and dug around in the box to find my smoked paprika. There were eight boneless skinless chicken thighs in my fridge that needed using and two big yellow onions in the bin. The weather was gray and cold (for here, anyway) and paprika chicken was now on the menu. What better way to judge the Penzey's paprika. I had sliced the onions and they were particularly potent. My eyes are still tearing when the phone rings. My son is calling from Chicago in a jambalaya crisis while preparing for a Mardis Gras party.
  14. I don't see why you couldn't put more than one pot in the oven at a time. To make a bunch of squares for frying, I favor the sheet pan idea. I had just enough leftover to fill an 8x8 pan about 3/4 inch deep. It chilled to a nicely firm consistency that came out of the pan clean. If you do it in a loaf pan, most of the surface will be cut surfaces and may not hold together as well during frying. I would also suggest that you use the biggest non-stick pan that you can get your hands on so that there is enough space between the pieces for good browning and easy turning.
  15. Back in the time that I ran with a rowdy bunch that harrassed pointy nosed fishes in various parts of the world, a wahoo catch was more prized than a big blue marlin. The best I ever had was cooked on a griddle at the hotel in Cabo San Lucas. We actually didn't catch them as it was on the "daily special" when we arrived. The chef turned out perfectly griddled wahoo steaks that had been slathered in ojo de aho. I had had dorado done that way in Cozumel several years before so perhaps that memory intruded. (Ojo de aho is finely diced garlic, very slowly simmered in oil and butter until the garli
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