ghc630's Profile

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Dorignac's

Dorignac's is on Veterans Hwy. close to the New Orleans line. Their meat is great but they certainly don't email when requested.

Feb 23, 2010
ghc630 in New Orleans

Creole Cream Cheese

Thanks drdelicious for the help! Appreciate it greatly.

Feb 23, 2010
ghc630 in Recipes

Prague Powder #1

Does anyone know where my son can purchase prague powder in Gretna or New Orleans, La.? He'd prefer Gretna since he lives in Jesuit Bend but any place may be a help!! Thanks in advance.

Dec 18, 2009
ghc630 in New Orleans

Best Seafood in NOLA

The thinking here is Bozo's is a really good place for a Chowhound to visit!

Dec 15, 2009
ghc630 in New Orleans

NY foodie coming to New Orleans looking for CANT miss places- Help me with my itinerary please

Parasol's is only good for it's reputation of being well known. Their roast beef isn't good.
Try Parkway Bakery or even Parran's on Veterans.

Oct 23, 2009
ghc630 in New Orleans

NY foodie coming to New Orleans looking for CANT miss places- Help me with my itinerary please

At all costs DO NOT GO TO DANIEL'S IN THE ESPLANADE. This place is awful and not the food has no consistency.

Oct 23, 2009
ghc630 in New Orleans

Creole Cream Cheese

The goodness of it and no one outside New Orleans offers such a delight. Also, I believe along with my above post, I forgot to enclude eggs or egg yolks. So how about it, you gonna give me your recipe? Is a drop or so of lemon juice also needed? Thanks!

Oct 21, 2009
ghc630 in Recipes

How far out of your way do you go for tastier chicken?

I gave up eating chicken because of how they're kept. Does anyone know a place in New Orleans where I can get a fresh chicken?

Oct 19, 2009
ghc630 in General Topics

Creole Cream Cheese

Do you have a recipe for ice cream? My mother had one but I can't remember all the ingredients. I think just milk, vanilla and sugar. Am I on the right path?

Oct 18, 2009
ghc630 in Recipes

Cheesy Artichoke Dip

Is the sour cream necessay in this recipe? I really want to know, not trying to act smart.

Oct 18, 2009
ghc630 in Recipes

Shrimp boil

I believe you're mistaken bar-b-qued shirmp for boiled shrimp.

Oct 07, 2009
ghc630 in Home Cooking

Shrimp boil

I could eat 10 lbs. myself and I'm not a pig. It's just that you don't see many shrimp boils because of the price you hafta pay. I wouldn't let other people boil them for me, it's something you must do yourself unless you're rich or you find a good caterer. There's one in Kenner , but I can't think of the name right now.

Oct 07, 2009
ghc630 in Home Cooking

Shrimp boil

You must really be wealthy to buy that much shimp for 50 to 60 adults. I'll send you my address if you have any left over (which I doubt seriously)! ENJOY!!!

Oct 06, 2009
ghc630 in Home Cooking

Shrimp boil

Wow!! You said it all. You hafta be a true New Orleanian. Go girl!!! (And invite me, if you want)

Oct 06, 2009
ghc630 in Home Cooking

Fried Chicken! I'm looking for a little hole in the wall .

There is a place in Metairie called Fury's. Best chicken I ever had. Hole in the wall but has class. Their prices are reasonable also.

Oct 06, 2009
ghc630 in New Orleans

Food Itinerary for New Orleans Trip in October

Parasol's is so overrated. Why not try Parkway Bakery or Mr. Ed's Creole Grille in
Metairie (a hop skip and a jump from nola). There's also a place in Metairie called New City Grille on Metairie Road. New City Grille, Mr. Eds's Creole Grille and Luiazz's can be viewed online. Casamento's is a great choice. Wish I still drove so I could go there once in a while. Whatever you decide, have a wonderful time ! :-)

Oct 06, 2009
ghc630 in New Orleans

Creole Tomatoes

The creole is a specially tomato. The flavor comes from the silt that has landed in the back yards of people who live in the Greater New Orleans area, or anywhere where the Mississippi River runs. There is nothing better than picking these wonderful tomatoes and slicing them up for dinner.

Jul 26, 2009
ghc630 in General Topics

What do you cook when you are cooking for one?

I'll cook anything I darn well please. You can freeze for other days when you may be busy or not feeling up to cooking. Also, if you have unexpected company, you can always go to your freezer and make a great meal in little time. I prefer my meals to eating out simply because I can fix it the way I like it and the most important thing, it is clean. I don't have to wonder if someone went to the bathroom and didn't take the time to wash their hands.
Make a bunch of quesadilla's, wrap for one. You can reheat in the microwave. I love to fix a chuck roast and then have sandwiches, or my favorite, beef hash. I'll make about 30 meatballs at one time, place some raw into homemade sauce and simmer. Add the rest to freezer bags after letting freeze on a pan so they don't stick. I'll make fettuccine with alfredo sauce for myself. Golly, anything you feel like eating, you can fix. That's why your freezer can be a very good friend.

Jul 21, 2009
ghc630 in Home Cooking

Help - green onion overload

Green onions don't do well in a processor. Just wash and slice, it's so easy to do. When I'm not feeling well, I like to slice some up and put it in my wonton soup. So tasty, but they can be used for so many things and as a garnish also.

Jul 03, 2009
ghc630 in Home Cooking

You scream, I scream...

It's the creaminess that makes good ice cream great. Only real flavor or fruit combined with cream, sugar, eggs, and vanilla should be in real ice cream.

Jul 03, 2009
ghc630 in General Topics

Whoa! Yellow Watermelon!! - moved from Los Angeles board

When I was a kid in the 50's and we'd travel though Mississippi during the summer, we'd always get yellow watermelon. I always preferred them to the delicious red ones. They're so juicy and sweet. Haven't had one in about 10 years so I'm gonna hafta try to find one. Thanks for the memory!!

Jul 03, 2009
ghc630 in General Topics

Interesting powders and jars from Barry Farm

I got my tomato powder from Harmony Foods but found it to be bitter. I could have done something wrong though. I do think their potato dices are a great stand by.

Jul 03, 2009
ghc630 in General Topics

Why Are Some Dishes Better the Next Day?

Wow! Even though I don't think that's the reason, it makes a whole lotta sense. Thanks!

Jul 02, 2009
ghc630 in Features

Cornmeal Fried Catfish with Rémoulade

I personallly don't care for the paper thin catfish. Middendorf's does that and I think it tastes awful. Bozo's in Metairie has the best I've ever tasted outside of my own kitchen!

Jun 22, 2009
ghc630 in Recipes

Rémoulade

oops.....argol, just saw you didn't have ketchup in your recipe. You gotta have Heinz along with the oil, and Zatarain's Hot mustard.

Jun 22, 2009
ghc630 in Recipes

Rémoulade

Thanks for telling them the proper way to make remoulaude sauce. My favorite was at the old Ye Old College Inn on Carrollton Ave. in New Orleans.

Jun 22, 2009
ghc630 in Recipes

Why Are Some Dishes Better the Next Day?

Guess we'll just hafta put Alton on the quest for that answer! :)

Jun 14, 2009
ghc630 in Features

Why Are Some Dishes Better the Next Day?

Lasagna, no question about it!!

Jun 10, 2009
ghc630 in Features

How to Grow Herbs Indoors

Chanin, thanks so much for the info on the bay leaf tree. I myself would prefer the smaller one if I can get the same results and get the leaves for cooking.

May 30, 2009
ghc630 in Features

Best Po Boy in New Orleans?

Parran's, you can't go wrong.
Mr. Ed's has wonderful po boys's.
Casemento's, but for their meals not the po boy's although good.

May 16, 2009
ghc630 in New Orleans