PopsicleToze

I'm in Louisiana and I'm certainly not above using Savoie's roux in a jar if I'm in a bind. However, the dark one tastes 'off' to me, and I use the light one, but then I have to add Kitchen Bouquet browning sauce to adjust the color. It's not the same IMHO as a traditional hour-long roux, which is kindof a nutty taste in the gumbo, but it's pretty good. Sometimes when I have nothing to do I'll make a roux for no reason at all but to put in a masopn jar in the fridge. Saute the trinity, and put that in another mason jar. Those 2 simple things, plus frozen stocks in your freezer, will make homemade dinners a breeze to make, and they taste great to boot

Kate is hereby nominated for sainthood

This sounds like it fits the description. Have you eaten them? Just pick them up with your hands, open with a fingernail and use hands? seafood fork? to put them to your mouth?? If someone could find a picture of a big bowl of these...

Because he didn't tell me where he was, and I neglected to ask. I will press him for more information when I see him next, which might be tomorrow, or at the latest Monday. He went to Spain maybe 10 years ago, and he described the dish this past week from memory when we were talking about unique food experiences.

I've searched and searched for Tellinas via google search, and while I can find recipes and menus listing them, I haven't found a picture. I'll keep looking. It sounds promising.

Thanks for the suggestions. I will do some checking and see if I can find a picture of what you suggested to see if they were it. By the way, the little clams were open -- sorry my initial post wasn't clear. It was just that they were extremely small and he found it hard to get the meat, but he did eat several. (Patience is not exactly this man's best quality feature!) Thanks again. Rhonda

A friend of mine was telling us stories of his trip to Europe, and he recalled one particular dish he ordered in Spain. I have never seen these things, so I have no idea of what they are. He said he was in a restaurant where no one spoke English. He couldn't understand the menu, so he just ordered anything. He received a dish of what he described as very tiny clams cooked, may be steamed, in some wine or broth. There was nothing else to accompany them, and he had no idea how to eat them. I asked if they were as small as a fingernail -- no, much smaller -- the size of popcorn kernals. At first he thought he should eat them whole, but their exteriors were very hard. He tried opening a few, but he said he would have been there all night doing that. Finally, he just gave up. I know him well enough that I know he's not pulling my leg, and he asked me to find out what they were and how they were to be eaten? Anything? Thanks!

Champagne

It was an excellent blog! Thank you Mongo Jones

I like it, but I'm strictly a home cook. Recently I put curtains separating the bar area that's open from the kitchen and the boyfriend complained. Even if he's reading the paper, he *likes* to watch me cook. He also likes to watch me plate it and serve it to him!

It's kindof sad when we still have to define ourselves as gay or non-gay. For what's it's worth, I'm Southern Baptist. I only think you need to express an opinion when you're faced with a question -- as I was with my first cousin. First off, she asked the question. Then, I told her I always knew. When I told her that, she was relieved that I always knew. She point-blank faced with me with the verse in the bible, and I just said I can't answer for you. You only answer when you know, and God knows that I don't know. And, furtherfore, it's not for me to say about her relationship with God. That's up to her and him.

My favorite is chicken. One whole chicken $4 for an average 3-lb chicken. Tyson char-broiled chicken strips sold in the frozen meat dept at over $7.00/lb. I ain't buying it!

I'm 100% sure we've had a blog from Australia, and the person had a very nice home and did wonders with the food. I wish I knew how to search this board so I could find it, but still... I know we had one from Australia. They've all been so good that it's hard to choose a favorite, but that one sticks out, as does Mayhaw Man's and Nessa's.

Shredded Coconut -- I just hate the stuff. Peanuts in my food but dry-roasted ones are fine.

Hi, Kevin & Mindy Moo

Your pictures and menu looked great! I've never had fried okra in gumbo, but it looked incredible. I'll probably 'borrow' the idea from you, too.

Red Beans and Rice comes to mind immediately

Maybe you're just using the wrong ruler/tape measure/scale. You're just using the wrong word, my dear. You're not 'short' -- you're 'petite' But you are very tall in terms of personality; whatta great blog.

I didn't like the first season, but over the weekend I caught the last 2 shows, and they were great, at least for reality TV shows. Even the most basic of leaders know that when in the heat of battle, you do whatever you can to pull the team through. Rocco sure blew that when he went out to have his ego stroked and left the line cooks to sink or swim. I felt so sorry for those people as all of the dinners backed up. And firing Tony was just the wrong thing to do, and how they went about it was disgusting.

The first time I had these I took an oriental cooking class -- just the basics: egg rolls, fried rice, etc. The instructor called these 'spring rolls'. Then, I adapted to the terms I saw restaurants using of 'summer rolls'. And now the last restaurant I had them at had them on the menu as 'fresh rolls'. All I know is that they are fresh, light & great-tasting. I just read the descriptions on the menu until I find the right roll!

Wow! It's spring rolls tomorrow for me. Wish I wasn't already full from dinner earlier! This blog is fantastic.

Thanks for such a wonderful blog. Those clouds looked bad -- glad you braved the weather so you could cook dinner.

Heard (but have not confirmed it myself) that Wusthof is discontinuing the Grand Prix line. I have seen with my own eyes a 8" Wusthof chef's knife on sale at TJ Maxx for about $30, and a Wusthof paring knive for only $7. Some say Tuesday Morning has a huge selection of Wusthof for really cheap prices. Look around and you will be able to find a good forged knife in your price range. Good luck on your quest and your career. Rhonda

Leftover barbecue pork makes a fantastic sandwich dressed with leftover coleslaw. Just toast the bun, load it up and there you go.