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Willie Mae Scotchouse, anyone been recently ????

Was there this afternoon around 1:30. The four of us each ordered chicken and it arrived in about 20-25 minutes. I know some people say it's too salty or spicy but I think it's just about perfect. The butter beans are amazing.

Dec 05, 2013
Spooneb in New Orleans

Punch recipes, anyone? (no added sugar, please)

I find punches of this sort far too sweet. I've reduced the sugar in my mothers champagne punch recipe down to 1/2 a cup from two. My advice would be to make it without the sugar or Tang then adjust the taste with OJ and double simple syrup if necessary.

Dec 03, 2013
Spooneb in Home Cooking
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Staub 13" Gratin pan with lid - thoughts?

It seems like a pan that can support a lot of different cooking methods: gratins and casseroles, roasting, shallow braising, etc. Of course you the same can be said for a 3qt oven-safe sauté pan with a lid. Whether or not you would use the lid for preparing fish would really depend on the method you intend to use. The one major downside I see for this pan is that it's $200 but if that's not an impediment for you, it seems like a nice pan that gives you options.

Nov 30, 2013
Spooneb in Cookware

Turkey Day 2013: Lessons Learned

My parents do. They used to do a lot of home canning as well as butchering hogs and chickens. They're both getting older and these days it mostly gets used at holidays and for a few batches of pickles and salsa in the summers.

Nov 30, 2013
Spooneb in Home Cooking

Turkey Day 2013: Lessons Learned

We had timers going on 2 or 3 iPhones in addition to the oven and microwave. Very helpful when tracking dishes going in the main kitchen, the canning kitchen and the smoker outside.

Nov 30, 2013
Spooneb in Home Cooking

Okay, Now On To Christmas Dinner...

A few years ago my family started a new tradition which has reduced stress all around. We get together the Saturday after Christmas at my elderly aunt's house. My sister and I cook (and clean up after) for everyone, our mom get's to spend the day visiting instead of worrying about feeding 12 to 15 people and my aunt gets to enjoy the family without having to travel for hours. My sister always prepares appetizers a standing rib roast using the closed door method which works well for us. I make twice-baked potatoes, some sort of vegetable side dish (usually green beans with ham & onion; it's quite popular with my folks), a salad and rolls. My husband is in charge of dessert. We eat at noon or thereabouts then retire to the living room for presents and everyone can be on the road home by 3pm.

I told myself I was going to start a fruitcake tradition this year, but we decided to spend the first week of December in New Orleans this year, so that'll have wait.

Nov 30, 2013
Spooneb in Home Cooking

organize recipes

Yes, to all of this. My story was pretty much the same. Evernote started as a way to organize my recipes and have them available everywhere and now we use it for just managing all the paper that life generates. It's indispensable.

Nov 05, 2013
Spooneb in Home Cooking

fiesta ware plate size question

I tend to use the salad plates for slices of cake or pie. I use the lunch plates for sandwiches and for serving snacks on card night. We're not really a separate salad plate kinda house since most of our entertaining is buffet-style.

Oct 27, 2013
Spooneb in Cookware

Seasoning molcajete, question re grit

I bought the same one! The price was right and even if I ended up just serving guasacaca from it instead of making it in the molcajete, I figured it was worth it. I've been using rock salt as the rice was jumping out too much. A few more rounds then its avocado time!

Apr 28, 2013
Spooneb in Cookware