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Andouille: How long will it keep?

Thanks everyone! This is the information I needed.

Aug 28, 2008
WineAboutIt in New Orleans

Do you remember the first dish you ever cooked?

Add me to the scrambled eggs as a kid, and as a teenager my mom and brother would often ask me to make pizza. (I made a mean pizza).

The best was when my mom was in the hospital when I was 19. I had been out of town and my poor father was worn to a frazzle. So, I came home and made him dinner. He came home to grilled steaks, shrimp salad (a family favorite) green beans and chocolate chip cookies for dessert. He was simply stunned that I could cook.

Aug 28, 2008
WineAboutIt in Home Cooking

Andouille: How long will it keep?

I posted this in home cooking and got not a single response. I figured I was on the wrong board. So here we go agian....

Another great food gift from a friend, some delicious Andouille from the love of my life, Louisiana. I've got some great ideas, but I can make everything at once. How long will this beautiful smoked sausage keep in my refrigerator??

Aug 27, 2008
WineAboutIt in New Orleans

Apple Fritter recipe?

This is an Emeril recipe and it's amazing!!!



1 tablespoon butter
2 tablespoons brown sugar
Juice of one lemon
1/4 cup water
2 cups chopped apples
Splash apple brandy
1/4 teaspoon cinnamon
2 eggs, separated
2/3 cup milk
1 tablespoon melted butter
1 cup sifted flour
1/4 teaspoon salt
1 tablespoon sugar
Drizzle cane syrup (recommended: Steen's)
Confectioners' sugar

Preheat a deep fryer.
In a saucepan, melt the butter. Stir in the brown sugar and cook for 30 seconds to dissolve the sugar. Add the lemon juice, water, apples, brandy and cinnamon. Cook the apples for about 3 to 5 minutes or until the apples start to wilt. Remove from the heat and cool completely.

In a mixing bowl, whisk the egg yolks, milk, melted butter and cooled apple mixture. Stir in the dry ingredients into the liquid mixture. Blend until the batter is incorporated. Cover the batter, place in the refrigerator and let rest for 2 to 4 hours.

In a standing mixer or with a whisk, beat egg whites until stiff. Remove the batter from the refrigerator and blend until smooth. Fold in the beaten egg white. Using a large spoon, drop the batter into the hot oil and fry until golden brown, about 3 to 4 minutes. Remove from the oil and drain on paper-lined plate.

To serve, Mound the warm fritters on a platter and drizzle with cane syrup. Garnish the fritters with powdered sugar.

Aug 27, 2008
WineAboutIt in Home Cooking

Duck a L'orange sides

Making a spectacular duck a l'orange on Friday for anniversary dinner.
Looking for sides suggestions.

Thanks!

Aug 27, 2008
WineAboutIt in Home Cooking

Andouille: How long will it keep?

Another great food gift from a friend, some delicious Andouille from Louisiana. I've got
some great ideas, but I can make everything at once. How long will this beautiful smoked sausage keep in my refrigerator??

Aug 27, 2008
WineAboutIt in Home Cooking

Yesterdog: Grand Rapids Nostalgia

I lived at Yesterdog as a kid and throughout high school. I was recently reading it was the inspiration for the hog dog join in American Pie (although I've never seen the movie), and it's no wonder as the place is an institution in Grand Rapids, as it has been around since the 1970's. The "Cheddar Dog" with its spicey chili was the thing legends were made of, its what I lined up for on Friday and Saturday nights with my friends, it was the perfect food, small, cheep, and easy to eat, and just the best dog around - or so I thought.

I went to Yesterdog today for the first time in at least 14 years, and all I can say is YUCK!
I'm horrified, my legend, the one that I've bragged about for years is a fraud. The dog had an odd mushy consistancy, and the chili was just flavorless, and kind of anemic looking. Yes, anemic chili. It was sad, deviod of flavor and sad. I wanted to yell at the gentleman behind the counter, "What have you done to my dog???" B

ut clearly not much has changed, as the place was full of people at 2:00 on a Friday afternoon. Maybe it's just me, I've just grown up. Maybe my taste in food has changed; okay, I know it has, but how can something once so beloved be so bad. so very bad.

It's a sad day. I just got a bit older. :-)

Grand Rapids, MI Saturday Breakfast/Brunch

Prison cook,

You are my hero! San Chez is EXACTLY what I was looking for!

Grand Rapids, MI Saturday Breakfast/Brunch

Coming to GR this weekend, and I'll be meeting friends for breakfast/brunch on Saturday.
Anyone have any good recommendations? Prefer somewhere where we can get a good
bloody mary and a full bar.

Thanks!

Star Telegram's Best of Fort Worth

Sorry, buck. You didn't miss much. Trust me on this. ;-)

Mr. B's Seasoning (not the restaurant)

Thanks. I was curious as a co-worker mentioned Mr. B's the other day and I'd never heard of it. I was curious to know what our hounders thought.

Aug 15, 2008
WineAboutIt in New Orleans

Best of New Orleans

I was just about to type the same, briox. The summer is not oyster season, so what you'r eating are pasturized out of season oysters. Not the same, and they are bland.

Aug 14, 2008
WineAboutIt in New Orleans

Mr. B's Seasoning (not the restaurant)

Does anyone here use Mr. B's seasonings. I've never heard of them and wondered
what fellow hounders think of them?

Aug 14, 2008
WineAboutIt in New Orleans

Star Telegram's Best of Fort Worth

Thanks for this, CocaNut.

We'll be going soon!!

Having Dinner for 8 on Saturday --What do I cook?

I can do either. I have a nice size grill.

Jul 28, 2008
WineAboutIt in Home Cooking

Having Dinner for 8 on Saturday --What do I cook?

I'm throwing a birthday party for a friend this coming Saturday. I don't want to spend a fortune on the food, but would like to make a nice dinner. No polenta, indian food, etc.

Suggestions? I'm begging you!!!

Did I mention it's 105 degrees out?

Jul 28, 2008
WineAboutIt in Home Cooking

4th of July, What are you planning?

Will do!

Jul 03, 2008
WineAboutIt in Home Cooking

4th of July, What are you planning?

All I can say is wow! I simply must try this!

Jul 03, 2008
WineAboutIt in Home Cooking

4th of July, What are you planning?

OMG! Yes please do!

Jul 03, 2008
WineAboutIt in Home Cooking

Foodie Overkill

When I overheard a secretary in the office mention that she's a foodie, and in the same breath tout the culinary prowess of Red Lobster, I knew it was time to retire the term.

Jul 01, 2008
WineAboutIt in Food Media & News

Star Telegram's Best of Fort Worth

I just don't understand the fascination with Pappadeaux. I know a number of people who its just outstanding and I find it to be, well, mediocre.

Star Telegram's Best of Fort Worth

Fort Worth must be proud of itself for voting Olive Garden as best Italian.
Way to go!

FN Mac&Cheese Challenge: Barbara Lynch

Barabara,

We think you could have gone through the effort to make your own risotto. It takes just 15 minutes, and it would have created your signture on the dish.

Back at ya sweetheart!!!

Jun 30, 2008
WineAboutIt in Food Media & News

FN Mac&Cheese Challenge: Barbara Lynch

I loved her comment that it takes 15 mins to make gnocchi. That comment was just obtuse.

Jun 30, 2008
WineAboutIt in Food Media & News

Best of New Orleans

I agree, Antoine's is not good and I've had even less to say about Arnaud's. Avoid them both, along with anything related to Emeril.

If you must stay in the quarter you need to go to Galatoire's. Mr. B's is pretty good also. A bit off since Katrina, but was definitely better my last visit...brunch there is very good. GW Fins is excellent.

Outside the quarter my favorites are August, Brigtsen's, Clancy's, Upperline, and Cuchon.

If you're looking for the ultimate New Orleans experience I'd suggest Commanders Palace.

Jun 30, 2008
WineAboutIt in New Orleans

Unwashed hands handling your food.. What would you do?

Latex allergies are very real. I had a relative who could not get near latex. It created severe shortness of breath and hives. It took days for the hives to go away. It can send them into shock.

Jun 30, 2008
WineAboutIt in Not About Food

Roast Chicken sides?

That sounds just amazing! I may copy you. :-)

Jun 29, 2008
WineAboutIt in Home Cooking

Roast Chicken sides?

I stuff my chicken with salt & pepper, onions, garlic, cilantro, celery, and butter the skin. Then I rest the chicken on a bed of onions, potatoes, and carrots for roasting. With a nice mixed green salad on the side, I need nothing more.

Jun 28, 2008
WineAboutIt in Home Cooking

To Bayona, or not to Bayona: that is the question

I'm very torn over this Bayona decision. I've read some good, some bad and I can't decide.
Most of the bad seems to focus around the service more so than the food.
Which I'm surprised Susan Spicer hasn't caught on to the service complaints.

So, New Orleans hounds give me your opinion and/or most recent experience. You are helping make this decision for me.

Jun 28, 2008
WineAboutIt in New Orleans

ridiculous quote of the week

I'd take Guy over Sandra Lee anyday...what contest did that fool win?

Jun 28, 2008
WineAboutIt in Food Media & News