PopsicleToze

I enjoyed reading about your trip. Nice report! And I totally understand about being scared of chickens -- they can be mean. Rhonda

New Orleans has good coffee. Maybe you just visited the wrong places.

Uglesich's has closed for good. Their last day was in the first part of May.

Arnaud's is an excellent restaurant, and it's open for Sunday dinner. http://www.arnaudsrestaurant.com/ GW Fins is the really good -- probably one of the best places if you want to order fish. http://www.gwfins.com/ Hope you have a nice trip.

Kathleen and Lan -- thank you both for your responses and help in this matter. I decided to carry on, and I made the fudge last night. Thanks again for helping me.

I've read this thread, as well as several others on the subject matter for some information, but I still have a question: I'm trying to get prepared for the death of my grandmother. It may seem callous to prepare something in advance, but I'm usually the one who makes sure something is at the funeral whenever something like this happens with my whole extended family -- it just has never happened in my immediate family before. While the women at church will prepare the food for after the burial (that's a tradition here), my question is at the wake. Having food at the wake is a tradition, but, unfortunately Wal-mart cookies and cakes have been making their way to the funeral home for a long time with nothing homemade. That's why I always make sure to bring a few things to the funeral home before the wake -- so there's good food and try to keep the tradition alive within our family's circle. However, since it's my grandmother -- is it even appropriate for me to be the one making things? I would have them there before the funeral home opened for guests, so no one but immediate family would ever have to know. And for anyone thinking about chastising me for trying to prepare in advance, save it. I have been at the hospital for days. Now, I'm helping my mother making the necessary funeral arrangements so we don't have to do them last minute under that much stress (and the stress now is more than enough). I'm doing what I can. A lot of people are letting the tradition fade, and I don't want the table in the coffee room to be (God forbid!) empty if I leave it up to people who come, or leave her with Walmart cakes in plastic boxes. So, should I do it? If so, the wake is usually just sandwiches, cookes, cakes, etc. -- with coffee. If it's appropriate and I can do it, here's what I thought: Asst. Finger Sandwiches (including roast beef / turkey / pimento cheese) Homemade Rolls with Country Ham and Mustard (I thought homemade biscuits would get hard too fast -- they have to sit for about 4 hours.) Deviled Eggs Cookie Tray Pound Cake Slices Brownies and/or Fudge Thanks in advance,

Yes, please either post it or PM it to me. Thanks!

You should have told him -- especially with horse. There aren't many things I wouldn't eat, and I'm guilty of sneaking a few things in people's plates that they wouldn't ordinarily eat. However, I wouldn't eat horse (grew up with horses) and if anyone would have done that to me, I would have been angry, too. But you didn't know and your intentions weren't cruel. He'll get over it.

The chef replied with a recipe already. Unfortunately, Shrimp Arnaud is their most popular dish and they guard their exact recipe (because the sauce is marketed), but he sent an alternate recipe he assures that we will like. I feel awkward posting an email from the restaurant on the board, so I'll PM it to you. Good luck! Rhonda

And here's a recipe for Creole Mustard. I saved it from somewhere, but don't remember the source for the credit. Creole Mustard Recipe Ingredients 1 cup dry white wine 1 clove garlic, peeled and minced 1 teaspoon celery seeds 1 teaspoon ground allspice 1/2 teaspoon salt 1/4 teaspoon ground cloves Pinch nutmeg or mace 1 cup mustard seeds, toasted and ground (see Notes below) 2 tablespoons tarragon vinegar 2 tablespoons malt vinegar Instructions Sterilize three 1-cup jars and their lids, and leave in hot water. Combine the white wine, garlic, celery seeds, allspice, salt, cloves and nutmeg in a small, heavy saucepan. Bring the mixture to a simmer over medium-high heat. Remove the pan from the heat and allow to sit, uncovered, for two hours. In a large bowl, mix the ground mustard seeds (see notes below) and tarragon and malt vinegars until you have a smooth paste. Return the pot with the wine infusion to a boil over high heat. Remove the pan from the heat and strain through a fine sieve into the bowl with the mustard paste. Mix well, stirring constantly. Pour the mustard into the hot, sterilized jars, leaving 18-inch headspace, and adjust the lids. Store in a cool, dry place for three weeks before use. Refrigerate after opening. Notes - To toast and grind mustard seeds: Heat a heavy skillet over medium heat and add 1 cup whole mustard seeds. Cook, uncovered, until the seeds begin to pop, about one minute. Remove the skillet from the heat and cover with a kitchen towel until the popping stops and the seeds cool, about five minutes. Place the toasted mustard seeds in an airtight container to be used later, or grind them with a mortar and pestle or rough grind in a spice or coffee grinder for use in other recipes. Another method to grind seeds is to place the seeds between two sheets of waxed paper and grind with a rolling pin on a flat surface. Yield: about 2-1/2 cups Credits Recipe from: Author unknown

I assume you're talking about Shrimp Arnaud from Arnaud's Restaurant in New Orleans, Louisiana. I sent an email to the chef to see if he'd be willing to share the recipe. And you can email him yourself by using the form at the restaurant's website. As far as Creole mustard, you can substitute Dijon mustard, but just use the country-style whole-grain type Dijon. Good luck! Rhonda

Sometimes chefs try to "fancy up" a dish and make it too complicated. Great food requires great ingredients and not much adornment. When they fancy up a dish, it's like an admission of guilt that they have no clue how to bring out the true ingredient's flavors. I think your taste buds are fine. And taste those fancy schmancy (sp?? -- who knows) dishes once in awhile, but remember the peasants taught the elite how to eat. Eat what you like without apology. Rhonda

I feel sorry for her. In the article she said her mother was a workaholic who left the house at 7:00am and didn't return until after the housekeeper put the children to bed. With or without the issue of cooking, this is a sad way to live. It clearly shows the children where they are on the priority list. IMHO, this woman didn't do much better (skipping school for breakfasts out and shopping, just one small example), but she never had a mother to teach her. All in all, I found the article rather sad.

Chicken and Andouille Gumbo Actually, I prepare gumbo in 2 nights. The first night is shopping and making the roux and chicken stock. Many people have reduced the old-fashioned method for roux and can make a quick roux in about 10 or 15 minutes. It’s a fact – verified it with local cooking friends, but the traditional hour-long method works for me. Do it however you want. How dark depends on how dark you like it. A chocolate-brown roux IMHO is too dark and one that is peanut-butter colored (like an old copper penny) is preferred. See the ultimate Gumbo thread for some wonderful pictures on the stages of roux, the trinity, and finished products. Roux 1 c oil (typically use half bacon drippings and half peanut oil) 1-1/2 c flour Vegetable Seasonings (Don't chop them too small; large dice is fine.) 2 large yellow onions, chopped 1 bell pepper, chopped (green bell peppers are traditionally used) 4 ribs celery, chopped garlic, if desired Other Ingredients 3 qt of rich chicken stock ??? (just add until it's your desired consistency) 2 bay leaves a few tablespoons kosher salt red and lots of freshly ground black pepper to taste dried thyme to taste garlic powder and onion powder, or whatever other seasonings you want to add hot sauce Worcestershire sauce meat from 1 cooked chicken (remove skin and bones) – add it at the end so it’s not stringy 1/2 lb andouille sausage, cut into about 1/4" rounds and browned slowly in skillet on both sides 1/2 c of tasso, julienned, if desired 1 bunch parsley leaves, chopped 1 bunch green onion tops, chopped file' rice Bring a stool into the kitchen if you don’t want to be standing too long. Heat oil over medium heat and add flour slowly. Whisk mixture with a wire whisk (a flat-bottomed one works best) in a heavy skillet; cast iron is preferred. Keep whisking until bubbles subside, then switch to a flat-bottom wooden spatula. Reduce heat to low. It takes about an hour. Do not let the roux burn (if you quit stirring it will burn). If you burn it, just dispose of it and begin again. You CANNOT repair a burnt roux. Don’t answer the phone while you're cooking this and don’t leave the stove. Just stir. About the time you are ready to give up, it will start coloring. Just keep stirring constantly until the roux is the color desired, about the color of an old copper penny. Immediately add your vegetable seasonings. They will stop the browning process. Add bay leaves, too. Cook, stirring, until vegetables are tender, about 5 minutes or so. Transfer roux mixture to a stock pot (needs to hold about 2-gallons) and place back on medium heat. Slowly add warm stock, stirring in and incorporating each ladle as you go. Bring to a boil, then reduce to simmer. Season well to taste using all of the spices, hot sauce and Worcestershire sauce. Now, just simmer away for about an hour or so for the roux to develop. (Note: Even though it’s against the rules, I also add just a teaspoon or so of file’ at this point, as well as letting the diner add just a bit to his individual bowl after the gumbo is served.) After gumbo has cooked about an hour (you could probably go 30 to 45 minutes if you want), add your sausage and simmer about another half-hour. Skim oil from top, then add your chicken, parsley and onion tops during the last 5 minutes of simmering the gumbo. Serve over white rice. Let the guest add file (about 1/4 to 1/2 teaspoon) to his bowl when served, if desired. Also put the hot sauce on the table in case individuals want a little more heat. Serve with French bread or garlic bread. The traditional drink is beer. ---------------------- P.S. Gumbo tastes better the next day, after the flavors have had a chance to come together. If you make it a day early, be sure to stir in the parsley and green onions just before serving. P.S.S. Lots of people add okra, and I like it added. However, if you’re cooking for a group of people and you don’t know preferences, I would just leave it out. If you do add it, add the frozen WHOLE okra (makes it easier for people to remove if they don’t like it) during the last 10 or 15 minutes of cooking. If you cook it too long, it starts to come apart, and a lot of people don’t like that. Keywords: Soup, Main Dish ( RG1198 )

Chicken and Andouille Gumbo Actually, I prepare gumbo in 2 nights. The first night is shopping and making the roux and chicken stock. Many people have reduced the old-fashioned method for roux and can make a quick roux in about 10 or 15 minutes. It’s a fact – verified it with local cooking friends, but the traditional hour-long method works for me. Do it however you want. How dark depends on how dark you like it. A chocolate-brown roux IMHO is too dark and one that is peanut-butter colored (like an old copper penny) is preferred. See the ultimate Gumbo thread for some wonderful pictures on the stages of roux, the trinity, and finished products. Roux 1 c oil (typically use half bacon drippings and half peanut oil) 1-1/2 c flour Vegetable Seasonings (Don't chop them too small; large dice is fine.) 2 large yellow onions, chopped 1 bell pepper, chopped (green bell peppers are traditionally used) 4 ribs celery, chopped garlic, if desired Other Ingredients 3 qt of rich chicken stock ??? (just add until it's your desired consistency) 2 bay leaves a few tablespoons kosher salt red and lots of freshly ground black pepper to taste dried thyme to taste garlic powder and onion powder, or whatever other seasonings you want to add hot sauce Worcestershire sauce meat from 1 cooked chicken (remove skin and bones) – add it at the end so it’s not stringy 1/2 lb andouille sausage, cut into about 1/4" rounds and browned slowly in skillet on both sides 1/2 c of tasso, julienned, if desired 1 bunch parsley leaves, chopped 1 bunch green onion tops, chopped file' rice Bring a stool into the kitchen if you don’t want to be standing too long. Heat oil over medium heat and add flour slowly. Whisk mixture with a wire whisk (a flat-bottomed one works best) in a heavy skillet; cast iron is preferred. Keep whisking until bubbles subside, then switch to a flat-bottom wooden spatula. Reduce heat to low. It takes about an hour. Do not let the roux burn (if you quit stirring it will burn). If you burn it, just dispose of it and begin again. You CANNOT repair a burnt roux. Don’t answer the phone while you're cooking this and don’t leave the stove. Just stir. About the time you are ready to give up, it will start coloring. Just keep stirring constantly until the roux is the color desired, about the color of an old copper penny. Immediately add your vegetable seasonings. They will stop the browning process. Add bay leaves, too. Cook, stirring, until vegetables are tender, about 5 minutes or so. Transfer roux mixture to a stock pot (needs to hold about 2-gallons) and place back on medium heat. Slowly add warm stock, stirring in and incorporating each ladle as you go. Bring to a boil, then reduce to simmer. Season well to taste using all of the spices, hot sauce and Worcestershire sauce. Now, just simmer away for about an hour or so for the roux to develop. (Note: Even though it’s against the rules, I also add just a teaspoon or so of file’ at this point, as well as letting the diner add just a bit to his individual bowl after the gumbo is served.) After gumbo has cooked about an hour (you could probably go 30 to 45 minutes if you want), add your sausage and simmer about another half-hour. Skim oil from top, then add your chicken, parsley and onion tops during the last 5 minutes of simmering the gumbo. Serve over white rice. Let the guest add file (about 1/4 to 1/2 teaspoon) to his bowl when served, if desired. Also put the hot sauce on the table in case individuals want a little more heat. Serve with French bread or garlic bread. The traditional drink is beer. ---------------------- P.S. Gumbo tastes better the next day, after the flavors have had a chance to come together. If you make it a day early, be sure to stir in the parsley and green onions just before serving. P.S.S. Lots of people add okra, and I like it added. However, if you’re cooking for a group of people and you don’t know preferences, I would just leave it out. If you do add it, add the frozen WHOLE okra (makes it easier for people to remove if they don’t like it) during the last 10 or 15 minutes of cooking. If you cook it too long, it starts to come apart, and a lot of people don’t like that. Keywords: Soup, Main Dish ( RG1198 )

A good source for these substitutions, and many many others, is Cooks Thesaurus. www.foodsubs.com

You can also cube it and saute in butter to make cornbread croutons. They are great on top of greens.

For day-to-day, I prefer Diet Coke. And, no, Diet Pepsi is not the same. If someone gives me Diet Pepsi, it goes back. Sometimes I'll drink the Diet Barq's root beer, and sometimes the real deal IBC root beer. There's a yellow creme soda that is great, too, but I don't recall the name. Rhonda

1. Do you eat brown rice or regular rice, or do you have no rice? Plain steamed rice 2. Do you put the rice into a bowl or plate and then top it with your entree? Or do you alternate bites of rice and dish? The latter 3. Are you a chopstick user or a fork and spoon user? Usually fork and spoon user. 4. Do you eat everything, all the vegetables but not the ________, or only meat? Everything 5. Are you one of these people who think that fried chicken wings covered in hot sauce on top of pork fried rice constitutes proper Chinese takeout? Nope 6. When ordering takeout, do you always get the same thing or do you try out different things? Usually the same thing -- moo goo gai pan 7. What's your favorite place and your least favorite place, and could you please describe them? We don't have very good Chinese food here, at least in this area. I try to order something safe that I know will be okay. If it's not delivery and I'm in an ethnic part of the city, it's a lot more fun to order and I'll order anything that looks interesting. 8. Do you have a best takeout experience? Let's hear it. Not really 9. Do you have a worst takeout experience? Let's hear that as well. It was fried rice, or that's what they called it. The only vegetables in it were the frozen "mixed vegetables" they used to serve us in elementary school -- small cubes of carrot, peas and corn. Yes, corn! It was just too awful to eat.

I watched Nigella Bites (and she does!) for the first time a few weeks ago, and the theme was TRASH BITES. Every single food item was from the Southern U.S. I was appalled. One dish was Elvis' Fried peanut butter and banana sandwiches, which I've never tasted. The rest is a blur, except the watermelon daiquiri, which, again, I've never tasted -- but I had to admit the daiquiri was tempting. It would seem if she wanted to do a junk food program she would include "trash" food from all food regions, not just ours. It really ticked me off. Rhonda

We'll be somewhere on Napoleon, too. It's great fun with all of the kids. We bring assorted sandwiches (roast beef / ham & cheese / PB&J (a special request) -- and one hot meal each day that we keep warm in the large thermal containers. This year I tried to vary the meanu and had a list of new ideas to try out on them, but I let them vote on what they wanted last night, and they voted on the usual meals. Tradition definitely has its merits. Saturday: Chili - we'll eat ours with saltine crackers & the kids will eat theirs over Fritos Sunday: Chicken & Andouille Gumbo Monday: Red Beans and Rice supplemented with a huge box of Popeye's Fried Chicken Tuesday: Crawfish Etouffee Rhonda

When I make etouffee, I have to buy 4# of the peeled tails -- $40 PLUS. One time I even got bad crawfish and the store was closed when I got them home. Since then, I make them open a pack for me to smell and taste. One buffoon wouldn't let me. I just said, "Look, I'm going to buy 4# of the things (and they may have even been $12; it's not unheard of), and I am NOT going to buy them unless I open a bag. So, if you open it and it's good, you have a sale. If you don't open it, then you are potentially selling seafood that shouldn't be sold. If it's fresh -- what's the problem?" He opened them, and they were good. And with the little cardboard-tasting Chinese crawfish on the market for much less money, I'm always advocating BUY LOUISIANA CRAWFISH. Really, if you just look at the plump, sweet La crawfish -- they can't be compaired to the counterfeit ones. And if you cook something with cardboard and don't like it, well then don't blame it on Louisiana food, because you didn't eat Louisiana food in the first place. Sorry. It's a sore subject. Rhonda

I'm in New Orleans, and that sounds about right -- $10/lb for JUST THE PEELED TAIL MEAT. I've paid that many times at Langenstein's, etc. Rhonda

Amen!

In Louisiana, so it's about the same as Texas except there are no jalapenoes in there, although they do sound great. Smoked pork loin Smothered Cabbage Hoppin' John Potato Salad Cornbread (not sweet and made with bacon fat) Iced Tea