Thanks for the Crepes

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    Cary, North Carolina

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  1. Recipes that Rock: 2017

    Thanks @kayb! The fact that you can freeze the dough is perfect for me.
  2. Recipes that Rock: 2017

    Kay, I hate to ask this as you have given me the link to your roll recipe before. I even made them once, but failed to put them in my permanent file, which is a handwritten hardcopy in a looseleaf notebook I keep. I had it bookmarked on my computer before it crashed last December, but that does me not a bit of good now. I did search your wordpress site and eG, but to no avail. If you will be kind enough to indulge my request, I will make the effort to transcribe it this time.
  3. Gardening: (2016 - 2017)

    I had a horse at a boarding stable where we piled the manure trucked out of the stalls far away from the barn in the pasture behind the levee of a man made pond. This killed the bugs in it from the heat generated, and we could take as much as we wanted for free in the spring for our garden. Anyone who wanted it was welcome to carry it off for free too. It works a treat. I'm a bit surprised to see it for sale, as most places that have an excess would be more than glad to have it carried away. I was living at the time in Memphis, which is in Shelby County, TN, and had at least at the time, the highest per capita horse ownership in the country. Oh well, times change, and everything is commercialized now.
  4. The Soup Topic (2013–)

    I've never seen commercial fish stock here. We do have clam "juice" from a bottle, which is quite good, but salty enough that you have to adjust the salt in the recipe around it. Of course, I'm just a home cook and don't have access to restaurant suppliers. I've seen fish heads down in the bottom right corner of the ice bin display case for fish and seafood at my local fishmonger's though. I'll bet that would make an excellent stock.
  5. Nice work! So pretty. My mom used to make us special birthday cakes from the Angel Flake Coconut "Cut-Up Cakes" pamphlet style cookbook. They were one of the highlights of our young lives. I am sure your birthday honoree will think so too. I have the Baker's "Cut-Up Cake Party Book" copyright 1973 by General Foods Corp., but it is not as cool with creative designs, It's okay and does include the Butterfly design from the Angel Flake version, but I sure would love to have the original one. They are both pretty cool though and allow the average home cook to create very attractive cakes from mixes with standard pans, cut out shapes, and assemble and decorate a very attractive cake that thrills kids, and (secretly) me. Mom would give us the little booklet weeks before our birthdays and let us pick the design. Such a quandary! Such anticipation! Thanks for bringing these memories back.
  6. The Soup Topic (2013–)

    I tried to make shrimp stock one time and it was a complete failure. I was working with only the shells from beheaded shrimp, though so the little meat in the legs was all was that was there. I have a feeling that advocates of shrimp stock have the heads in the mix?
  7. The Soup Topic (2013–)

    Jo, I've never made bouillabaisse at home, but have enjoyed it in restaurants. I know you own "The Joy of Cooking". My edition (last copyright date 1997, but 20 some other dates going back to 1931) by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker has a recipe for it on page 115. It is basically a sofrito cooked in a little olive oil and butter in equal proportions of leeks, fennel, celery, bay leaf, saffron and salt. After the veggies are soft, but not browed, you add garlic and cook for a minute or so. Add dry white wine, bring to boil and simmer 3 minutes. Then add canned tomatoes, broken into pieces, with their juice, fish stock, ground red pepper and simmer covered for 20 minutes. Add your seafood and cook just until the seafood is done, not long. If your copy of the book doesn't have this recipe, and you need more detail, let me know. I used to enjoy bouillabaisse at Cafe Georgio's many years ago when George Bakatsias was running it as his only restaurant. He erm, got in a spot of trouble with the Infernal Ripoff System and got shut down in Cary, but he is still in business elsewhere. The bouillabaisse was one of the most expensive and best dishes on the menu. It had a very complex broth, with plenty of saffron, but I don't remember fennel or star anise (sub) , like is mentioned in "Joy", as part of the flavor profile. I do remember it had red bell pepper, not overcooked as it would be if it were fried and simmered as long as called for in "Joy". Sometimes you lucked out and it had half a lobster in it and sometimes not, but it was always delicious. It was accompanied by a small side of pasta and crusty bread. Deliriously good! To top it all off, my brother was working there at the time and I had a friend who worked waitstaff there who lived upstairs from me in the only apartment I have ever lived in in my adult life. You know I came out of there with a tip top experience every time. Bottom line is that I think this recipe is very flexible, but you want to lean in the direction of your own tastes.
  8. La Marjal paella rice cooking instructions?

    I've never worked with La Marjal rice, but here is a link I think you will find helpful. They did an experiment with three different paella rices, and your bargain rice came out in the middle. Sounds like a good deal to me. They also give liquid to rice ratios for each rice. Good luck with your paella. I paella!
  9. California floods screwing up my produce

    I think that is what the small brown Tomatoes one can sometimes find at TJ's: Kumato, although I don't remember them being branded as Sunset. Your photos of brown-toned red tomatoes led me to buy my disappointing ones, but it was worth a shot. At this time of year, when you have a major jones on for good tomatoes, it's sometimes worth it to go out on a limb, and sometimes not so much. It won't be long until my little seafood outlet down the street has garden tomatoes for sale. They are really so good, as is a lot of other stuff I can pick up at the same time. I may even make an effort to break out of my shell and ask where they are grown, but without asking, I know they are grown in a garden somewhere near here.
  10. Gardening: (2016 - 2017)

    Sure, but radishes are a cool weather crop. They grew very well in Vermont in spring and fall. Probably could have grown peas up there too, but sadly never did. I've tried to grow peas in the South several times, but by the time the soil is warm enough, they don't have time to mature. There is definitely something to be said for cool weather crops.
  11. Dinner 2017 (Part 4)

    You shouldn't be ashamed, Jo. It makes for a very interesting and captivating photo. So cool. Thanks for the info on the dashi. Maybe it will come together someday for me. My sources aren't that good. I have a Korean owned Pan-Asian store I can get to, and when you find the owner/manager/kind lady? it is wonderful. Most of the employees are unfriendly and seem to have no interest in helping us Guizi.
  12. Dinner 2017 (Part 4)

    Dinner tonight was the last slice of cheese and mushroom pizza purchased from Primo Pizza here in Cary. I had that as an appetizer, and while I was heating that in a covered skillet, a la Serious Eats method, I ate half of an "heirloom" tomato I bought the other day at Harris Teeter. It was redsun brand, and while very juicy, also did not have a lot of sun-ripened tomato flavor. I have one more of these tomatoes, and while I will eat it, I won't buy this again. Then I made sort of a frito mixto, starting with a small zucchini sliced into four lengthwise planks, and the top of a red bell pepper sliced into chunks and dredged in flour in a recycled produce bag. I then dropped a half inch pork chop into the same hot oil. The T-Bone chop was seasoned only with salt and black pepper which had also been shaken and coated in the same bag of flour I used for the veggies. This was a thicker chop I've had for a while in the freezer. I was eating the fried veggies while cooking the chop about seven to eight minutes per side. The veggies were great. I can't go wrong with fried zucchini, but I probably prefer red peppers grilled. They were fine though. The fried pork, though, was a disappointment. I like my pork chops broiled. I like pork pretty well done, with the fat rendered and crispy. This chop was well done, but the fat wasn't crispy beyond the crisp flour coating at all. The treatment seemed to retain the fat intact, and I had to cut much of it off, because I don't eat white, squishy fat. The coons were happy with all the trimmed fat and the T-bone, though. I also had half a microwaved sweet potato with butter and salt.
  13. Dinner 2017 (Part 4)

    Jo, That's a great-looking dinner! Would you mind telling us why there is that imperfect quarter of dark on your soup bowl? I know you are a master photographer, but what is going on with this? I always burn the roof of my mouth with really good pizza, hot from the oven. I started this stupid tradition very early with one of my mom's homemade pizzas. I pulled the molten cheese off, it draped over my chin, and I sported a burn there for a couple of weeks. I do usually burn the roof of my mouth at least a little with good hot pizza (one of my favorite foods), but I did learn not to pull the cheese lava onto my face. If a restaurant wants to get on my shit list, they can do it very quickly by serving foods that should be hot luke warm or cold. Also, would you mind enlightening an ignorant person as to what Ichiban dashi is and how one might make this for themselves?
  14. California floods screwing up my produce

    Well, the redsun "heirloom" tomato that I ate half of yesterday on top of a cold spinach salad was only okay. After I tossed the spinach and thin sliced onion with a light vinaigrette, I put the tomato wedges from half of the tomato on top and sprinkled a chopped boiled egg on top. Sad news. There was no great sun-ripened garden tomato flavor. It wasn't horrible or worthy of the name styromate. It was quite juicy, but the skin was unusually tough, and the great garden tomato flavor just wasn't there. I ate the other half like an apple tonight with a little kosher salt, and confirmed. This is not a crave-worthy tomato. The juice did run and drip quite uncontrollably, but without the flavor I'm after, who cares? The brown tomatoes that are occasionally available at Trader Joe's are smaller but better. Can't always find them, though. Campari tomatoes are elusive around here, but they always deliver flavor, if you can get your hands on them. The most reliable source of good winter tomato flavor is redsun Scarlet Pearl grape tomatoes around here. Those come from Canadian hothouses, of all places. I have another "heirloom" tomato to eat, and it's more shaped like one, with a sort of rectangular profile with the pleats that come down from the stem attachment. The one I ate was more round, no pleats, but I really don't expect better tomato flavor from it. I'm not throwing it out though. I'll have to go to the Food Lion within the next week, and I'll be looking for (you guessed it) Romaine lettuce.
  15. Lunch! What'd ya have? (2017)

    Your lunches look good, liuzhou. My grandparents also fed the leftovers from school cafeterias to their free range pigs, and that was some of the best-tasting pork I will ever be likely to eat. I was too young and naive to know I was supposed to be embarrassed about riding with grandpa in this pick 'em up truck to pick up the garbage cans full of slop from the schools. I was embarrassed for a while under peer pressure, but no more. That is the way to raise hogs, and nothing goes to waste. That way is pretty much gone in my country, to the detriment of the hogs and the folks who consume them, and also the landfills. That is a travesty. We are such a wasteful society. It is good to see such a tradition still being practiced on such a large scale. And, yes! What an operation you describe. It must take an army of culinary professionals to feed 10,000 people, never mind well.