PopsicleToze

For New Orleans, you can't miss with Mr. B's Bistro for 2 of the most famous dishes, gumbo and barbecue shrimp (really not barbecued at all, but braised in butter and spices). See the links below for pictures and descriptions. Gumbo YaYa, http://www.mrbsbistro.com/recipes_gumbo.php Barbecue Shrimp, http://www.mrbsbistro.com/recipes_shrimp.php Most people will only eat homemade gumbo at someone's house in New Orleans, but next to that, Mr. B's Gumbo YaYa is a fantastic version made with a dark roux base with chicken and andouille. If you would prefer breakfast planter's style, try Breakfast at Breannan's. It's not cheap, but it is a marvelous experience. It's more of a brunch, and you won't be eating lunch afterwards. My personal recommendation, however, is to go down to Cafe du Monde for cafe au lait and beignets -- maybe not the best food in New Orleans -- but one of the best experiences IMHO. Then walk on the levy awhile and enjoy watching the barges meander along the bend in the river. Rhonda

Many years ago - Fine Cooking's Make-Ahead Beef Wellingtons -- I don't remember if I gave them away or threw them away. Cooks Illustrated's Eggplant Parmesan. It wasn't that bad, but it was VERY bad when you compared the so-so taste to the amount of time involved to make it. My notation on the cookbook page to anyone in the future who inherits my cookbooks was, "What a complete waste of time." Rhonda

I bought the cheap sugar for Christmas candy-making marathons, and what I noticed was that it clumped up with hard clumps. Had to break them down with meat pounder. I've never noticed anything like this before and have always purchased Domino's pure cane sugar before. I won't be using the cheap stuff again. That being said, there was no difference in the end product that I could tell. Rhonda

In New Orleans many people refer to garlic cloves as "toes". I kid you not Rhonda

Prawncrackers, your posts are always great -- but that paella is awe-inspiring. I printed copied the picture to put in my inspiration folder. I feel paella time coming soon! Rhonda

Smell it. File (fee-lay) lasts for a long time, and while I've never kept it hanging around for 2 years, it's probably still good. If it still has a good aroma, I'd use it. It won't be bad at any rate -- perhaps just a little weaker than a fresh jar. Rhonda

What does that mean -- if you bring a very nice bottle of wine then you expect it to be opened? Doesn't the host always run the show for the party he/she is hosting? Rhonda

Yes, in South Louisiana the turtles we were using became an endangered species. The soup used to include some grated turtle egg, too, so we were using turtles and the never-to-be-hatched next generation of turtles. However, you can find turtle meat now to make your own soup, but most of the time you have to look hard. And turtle soup is still very popular at New Orleans restaurants, most notably at Commander's Palace and Brennan's (my favorite). It's one of the city's best dishes IMHO. Here is a bowl of turtle soup I had at a little restaurant I can't remember the name of. It had a very deep, rich (yet delicate), complex flavor. Rhonda

Typical Southern New Years Day meal: roasted pork, smothered cabbage, black-eyed peas, a light dirty rice (just used what I had on hand) and cornbread. The pork was better than it looked. It couldn't have much pink or else my family wouldn't eat it, but it was very juicy and flavorful stuffed with garlic and onions and covered with a cane syrup glaze. Rhonda

Mine are thick and creamy, but I've had the soup-like version, and it's great, too. Just depends on how much comfort you need... Rhonda

I'm not crazy about them, but there are some I like mainly due to memories associated with the places from days when I was growing up. Eating out ANYWHERE was a treat, and Piccadilly was one of the few places Daddy liked to go, so there is a warm spot in my heart for it. For me, it depends on the invitation. If someone invites you to a chain restaurant to eat, then it's preferable to go and find something you can eat and enjoy the company than to make a comment about the person's choice of restaurants. The person might take any comment you make as an insult, or he might think that you think you have better taste than him, which you might, but it's not okay to tell him. One time in my rude days someone asked me if I wanted to go to TJ Applebee's. I told him I didn't eat at Applebees but would love to go some place else. "Why don't you eat at Applebee's?" "Because I don't have to. With all of the wonderful restaurants and food in Louisiana, why would anyone eat at Applebee's?" Then, he said, "Okay. What about Chili's?" I went to Chili's... but here's a surprise...the relationship never really went anywhere. Rhonda

It is so exciting to get there to shop and then not know what to buy. Definitely plan a few recipes to try and then shop for the ingredients you need. Be spontaneous, too. The produce can be especially fun. If you see some really interesting fruits or vegetables that you have no idea how to cook, buy it anyway and then go home and google it. That's how I found jackfruit and some little fruit (can't remember the name) raspberry red with hair all over it (they were good--tasted somewhat like lychees). Buy prepared foods to taste and sample. If they have the Vietnamese poboys, definitely get one. If you don't know what you want on it, go with the house special. Ask for help. Cooks are like-hearted everywhere, and if you ask for advice, most of the time someone will gladly help you. You can almost always begin a conversation with, "What are you going to make with that?" They'll most likely rattle off a recipe for you to try. Rhonda

I do research a few weeks before I leave by reviewing Chowhound.com and making a list of the places that sound interesting. Google them and you'll find more information. Then, you can always post any specific questions about the places on Chowhound and someone will always help you. That's always yielded some really nice out of the way places I would have never known about. You can't beat it for up to date reviews and things you would never know about, "Oh, but that place is closed this week for repairs, so go up the street for 2 miles and eat at ..." www.chowhound.com Rhonda

Love the story of your memories of your grandfather, but, alas, I don't have a good story. I was just looking for a backdrop and loved the design. I wrapped the pralines in tissue paper and gave them away in decorated Christmas tins. Rhonda

I started the Christmas candy cooking with pralines. They tasted terrific. I don't know why they have the little pox marks. They get like that when they dry. It bothered me last year, but I'm over it. They do it everytime. If anyone knows how to fix that, it would be very much appreciated. Rhonda

Before I add the ice water, I dump out the hot water then bang the eggs around in the pot so that they're hitting the sides of the pot and each other. This cracks them up. Then, I add ice and just a little water to get the process going. Cracking the shells first helps them cool down a lot faster and should eliminate the green ring problem. Rhonda

Are you sure you will be able to bring it into the US? I thought it was a no-no, but there is a thread lurking around here with how resourceful eGulleters have hidden many such things through customs. Rhonda

I watched it for the first time but was in/out with other things going on. The first assignment was to make bread. The one lady who quit smoking made little cigarette rolled breads and one huge male part. The chef called her behind closed doors, and I thought he would say something to her about being inappropriate. However, he kissed the woman and said something to the effect of how great she was. I didn't see anything so great, and I don't recall him saying anything great about how it tasted -- just liked the uniqueness of the shapes I guess. Rhonda

No, I don't think it was harsh. I said that you were most likely a great cook who didn't know her audience. I wish you the absolute best, but when it comes to cooking for my father who attends Council on Aging twice a week, I would rather the cook there who talks to them and asks them what they want to eat. They vote -- how novel is that Then, they have a stake in it, and all of a sudden, they like the food. I love that woman a lot! Rhonda

I'm sorry to hear about your loss and hope that you will find something else that is fulfilling very soon. If you choose to cook for geriatric patients, then I hope you will study the subject matter a bit because I think you are most likely a great cook, but you have to admit that there was never a common denominator between you and the people you were paid to cook for. You wanted them to up to date on food, and, truth be known, they weren’t. That doesn’t mean you were wrong or they were wrong. That does mean you were paid to satisfy their tastes, and you did not do it and you also found insult when you didn’t meet their needs. God love you – I know you tried, but it seemed to me that they either liked your food or they were “wrong”. That’s just not the case. You are talking about people who grew up thinking pork with any type of pink would kill you. You’re not going to change that; you’re just not. You are also talking about people who fought in WW2 and the Korean War. My father was one. I love him to death, and he has loved me cooking for him for many, many years. Now, it’s kindof different. He sometimes decides that he doesn’t like something, never has, and never will. Mind you, he’s eaten that dish for decades and loved it! Just the other night I was staying with him and made his favorite meal, which he wouldn’t touch. Cooking for the elderly is difficult, and if you only want to do this for extra income, then cook for someone else or take some classes like someone else suggested. My father may be difficult, but he has fought in 2 wars for this country, served as a policeman, buried both parents and a brother who he had raised as a son, buried his own son, and made life better for his family and so many others in so many ways. If there was an animal being neglected, then he adopted him… and on and on. And he doesn’t like any pink in his pork. If you think the man’s pork is overcooked, so what. That’s what he wants. I absolutely know there is a line when good food and food for the elderly meet. If you want to cook for them, then you must find that balance. It’s like so many other things… know your audience. Rhonda

I was glad Jen made it through, and really glad to see her helping others when she had the time. Unfortunately, I just can't see her making it to the top. Kevin, he's growing on me, and even though I'm tired of some of the comments from the brothers, I would eat at one of their restaurant's before I would eat at Kevin's. Whatever happens, though, I'm glad the people there are there. Rhonda

Darcie -- that is an amazing cake!! How long did it take you to do that? Rhonda

I don't buy many burgers -- but find myself going through drive-thrus for large Diet Cokes at least once or twice a week. $2 for the large soft drink I'm pretty sure is mostly profit. I know I shouldn't do it, or even drink them, but one has to have some vices, and it's one of my lesser vices, so I ignore it. Rhonda

It tasted a little off like maybe it was spoiled a little bit. It also had a pinkish hue so I'm not sure if they all have that hue or if for whatever reason this one was just spoiled a bit. It was awhile back, but I remember shaking a bit when I swallowed it, and I was trying hard to like it. Rhonda

OMG You've got to show us the recipe and, hopefully, somewhere where we can see a picture. Rhonda