PopsicleToze

Everyone's dishes sound great. One thing we really like is artichoke and oyster stew. They make a great pairing! Rhonda

Fried, crispy tails -- eat everything -- if head is fried, that's fair game, too! About the New Orleans Barbecued Shrimp, I lived in New Orleans for over 20 years and never saw anyone eating the heads or tails. That may be just me, because it's mostly a dish served at home. I have eaten them at Mr. B's, too, and still didn't see anyone eating the heads. But to each his own. It wouldn't hurt anyone to eat them. Rhonda

Thank you so much for this blog. It was wonderful! Rhonda

I'd do a Texas Chili

No, but you've given me a great suggestion!! I always think of gumbo as in "shrimp". No. Don't think that way. Chef John Folse does a Death by Gumbo with quail. The best gumbo I've ever eaten was duck and tasso. Think poultry and pork. That's all you need. My personal favorite is chicken & andouille gumbo (smoked chicken, actually). Shrimp are good, and I love them, but they don't take a long time to cook (stock helps in this process so you can cook the gumbo with stock but only add the shrimp at the very end), but you still have the problem of reheating the gumbo without overcooking the shrimp. Can't be done really... to my satisfaction. I do make seafood gumbo, but only for gifts to people who want it. Give me poultry and pork any day for a gumbo, and I'm as happy as a lark! On the other hand, and forgetting about those little old shrimp, you have a whole world of gumbo possibilities with your fowl and game (yeah, and add a little pork, lol). Your gumbo could be out of this world, and I'd just forget about seafood in it. When you want shrimp, you could make etouffee )) That's a whole 'nother animal! And I know I've said this before, but your blog is outstanding!!! Rhonda

Didn't he call her "Lil Bit"? I don't really know -- just watched the TV series. Rhonda

I will eat_________________ No problem with this really. I eat anything besides snakes (and worms, etc.) and coconut. I use coconut when cooking for other people, but I don't eat it. I will make_______________ I want to make that Italian specialty that uses a pigs foot. The whole foot. It's cooked and then stuffed, wrapped in caul fat, and then baked. I don't remember the name of it, but someone on Egullet did a pictorial of the recipe, and it's saved somewhere in my "must make" file. I will learn_______________ how to bake good bread. I've been attempting it and have had some success, but it's touch and go. I never know if it will be good or not. I've been making my own sourdough starter for the past few weeks (just baked the first actual breads today -- nothing to brag about), but I will keep moving forward. Here is today's attempt. Pitiful. Just pitiful. And I regret that I didn't photo-document the one that looked like a little turtle with its "head" slipping out of the crust. I will read________________ the entire Bible from front to back. I've read most of it, but not all of it. Will also try to eat Biblical foods from olives to dates to whatever and keep learning about food history. To truly understand a culture, understand what the people eat. It's a topic that never ceases to interest and amaze me. Rhonda

Shelby, you are doing an amazing job. I check your thread first thing in the morning even before my caffeine On the pie crust, Cooks Country has an easy pat-in-the-pan pie dough that is wonderful. It's flaky and has incredible flavor. It has butter and a little cream cheese. It's easy-peasy. Here is the recipe. You do have to register for the site, but it's free. http://www.cookscountrytv.com/recipes/login.asp?docid=7706 Blog on! Rhonda

Shelby, it's an amazing blog and I look forward to all of it! One question -- why was the skin removed from the turkey before cooking? Thanks! Rhonda

Just opened up egullet and found this terrific thread. I just started my first batch of preserved lemons yesterday using Epicurious' recipe and 5-day method. They're for use later this week when I make couscous with butternut squash and preserved lemon. After reading this thread, I'm going back to the farmers market tomorrow for more lemons to start a batch using PW's 30-day method. My jar after 1 day... Rhonda

From last week, chicken pot pie and stock for freezer... Sunday's dinner was braised country-style pork ribs, potatoes au gratin and peas. The ribs were braised in a sweet onion gravy with some of the stock I made last week with just a little Creole style mustard and a little preserves that I put up over the summer. It was all good, but the pork was amazing. Tried to make classic shortbread last night, and it was a disaster -- twice. I have no idea what went wrong, and I even followed the recipe to a t. Will try again 1 more time using a different recipe. Rhonda

No restaurant supply stores or anything similar I can find because all I have is research tonight. Tomorrow I have to attend funeral of distant relative. I have to go, and want to go, but that means Wednesday is all I have (and half of Thursday). I have to shop, cook the ragu and everything Wed. I can make fresh pasta, but not that much in that time constraint. The way I see it is that either I can use the egg roll wrappers (blanch then shock in an ice-water bath or not, or are they just not desirable??) or go with the no-boil pasta from the shelf which I already know I don't like. The other option (IF THERE IS NO OTHER GOOD OPTION) is that I drink coffee all night and make the pasta Rhonda

As an added note, we have a huge Hong Kong Market, where I can buy really good frozen egg roll wrappers. I was thinking of using those, but I've read where: 1) they are terrific; or 2) they are gummy and not very good. ???

Thanks for the clarification. In my mind, fresh pasta sheets are a superior product I could (seemingly) find in the freezer section that's similar to the homemade pasta sheets. The dried no-boil sheets that I've found on the shelves are thicker and gummier and nowhere near fresh pasta than what I'm looking for. Thanks Rhonda

I would use the fresh pasta sheets in a minute -- if I could find them. I've googled a few hours and called Whole Foods, Langenstein's and Dorignac's (the top grocers in the area), and no one has them. As far as cheese, I'm using Fine Cooking's recipe for Beef and Pork Ragu Lasagne, and the only cheese is the Parm Regg on the topping, but it does have the classic cream sauce. http://www.finecooking.com/recipes/beef-pork-ragu-lasagne.aspx I love homemade pasta, but it takes me over an hour just to make enough for one dish of lasagne. Times that by 12 when I already have to shop and make the ragu the very same day, and that makes me frantic. I need a shortcut BAD. Rhonda

Yikes! I have to deliver a dozen lasagnes for Thursday, and I have to attend family obligations tomorrow. I cannot shop for ingredients until Wednesday morning, and it will take all day to make the ragu. I am soooooo concerned about the homemade fresh pasta sheets. I've made it, but never so much and never in so little of time frame. I've looked at sources about using egg roll wrappers as the sheets, but I get mixed reviews, and this has to be great. I know purchased fresh pasta sheets can be purchased, but not here. I am a basket case. I HAVE to do this, and I never dreamed I would have so little time. I thought, "One day do the ragu; the next day do the pasta, etc." Help!!! I cannot do anything to reduce the time it will take me to shop, and I cannot do anything about the ragu sauce. The only tangible I have is pasta sheets, and I don't know if it can be done. I do NOT want gummy pasta. It has to taste homemade. Anything??? Thanks! Rhonda

There is a reason for US eggs being refrigerated. They are not the same thing because the protective coating around the eggs is removed during the washing process US eggs are required to undergo before being sold. From Cooks Illustrated: "In Europe, eggs are frequently kept on the counter. How is this possible? Different processing. According to the U.S. Department of Agriculture, all eggs sold in U.S. supermarkets must be washed and sanitized before being transported and stored at temperatures no higher than 45 degrees Fahrenheit. They must remain refrigerated to keep existing bacteria from rapidly multiplying and to stop additional bacteria from entering through the shell, made porous because washing removes a protective outer layer called the cuticle. Because eggs sold in the European Union are never washed, they can be stored unrefrigerated in a cool, dry place. But here in the States, don't even think about keeping your eggs out on the counter."Rhonda

Two desserts from Thanksgiving Dinner

You've really packed the itinerary. Keep in mind that it's very hot and humid, and it seems even hotter in the qtr. Pack light clothes. Think white, cotton and linen -- material that breathes. The restaurants you've chosen are all very nice with the exception of Acme. You might want to scratch that one, and Lola's, too. And I don't believe Willie Mae's is open on Monday. Galatoire's could be your lunch restaurant AND your afternoon activity on Friday. Arrive early. Have fun! Rhonda

Please help me. I need something that diabetics can eat without harm when they want sweets. There's no getting around it. Rhonda

Now, I am really in a fix. People are stopping by just to see what I made for them. One lady said, "The lady here before you made us sugar-free cherry pies, and I always bought everything she had." I didn't know what to say, but I said, "I would love to do that, but from my understanding, it's just not about sugar. The body turns carbs into sugar, so we have to watch the entire carb intake. I just don't think that I know enough to sell you anything." She was stunned, but I can't sell her anything that would hurt her. Yet, when I told her about it, it was like she didn't want to know. I will not hurt people to make money, even if they want that to happen. That is just wrong. Still, I have to sell things, and now it's on a "you better sell things or you will be flat broke." Still, I won't hurt anyone even if they ask me to do it. HELP!!! Rhonda

Thanks for the replies. Looks like this is going to be a bit difficult.

I participed in my first farmers' market this past weekend. The most requests came from diabetics. I was selling pralines and peanut brittle, and sooooo many people wanted some but could not eat it because they were diabetics. I told them I would try to come up with something for them before next week. Any ideas?? Thanks for any help or direction you can provide. Rhonda

One way to possibly train people to prepare food and to train young adults for real life would be to offer a culinary course in school that counted as a grade. Everyone is cut out for college and high schools offer business classes, and some work after school counts as class credits. If they had a hands-on class to teach the high school kids about healthy food preparation and the like, then the school would have a cost-efficient way to get trained help (maybe local community college could help with direction) and offer the child a career direction. Rhonda

Awww... I would have loved that. I didn't want to impose and I knew it was a romantic trip, but absolutely next time I would love to meet you. I'm pretty sure we might find a decent restaurant in the city I'm already looking forward to your next trip! Rhonda