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boiling water with clad stainless pans

The Tramontina site also says: Prolonged exposure to high heat settings may cause your cookware to discolor. To recondition your cookware or to remove stubborn spots or stains, use a nonabrasive pad and a quality stainless steel cleanser such as Bar Keepers Friend®.

Jan 02, 2013
Remander in Cookware

boiling water with clad stainless pans

Tramontina says not to use more than medium heat. This is from their site:

Cook or boil using low to medium heat only. Tri-ply clad cookware construction requires only low to medium heat to sauté, fry or cook most foods.

Jan 02, 2013
Remander in Cookware

Real Ranch Dressing

I make mine from the Hidden Valley Ranch powder mix. Directions are to combine with a cup of mayo and a cup of milk.

I lighten it by using a little Hellmans canola mayo, but substitute non-fat yogurt for most of the mayo. Simple and good.

Jan 02, 2013
Remander in Philadelphia

Hummus question.

The Cooks Illustrated recipe for hummus uses canned beans and is very good. They recently added a tip that microwaving the drained beans for about 1 minute makes the hummus creamier.

Jul 01, 2012
Remander in Home Cooking

Tricks for Silky-Smooth Hummus

The Cooks Illustrated recipe for hummus uses canned beans and is very good. They recently added that microwaving the drained beans for about 1 minute makes the hummus creamier.

Jul 01, 2012
Remander in Features

recommendations for backyard smoker

Yep, the WSM is the way to go.

Be sure to tell your husband about a website and bulletin board that are dedicated to using the WSM and other Weber products. http://virtualweberbullet.com/ I have gained a ton of knowledge there.

Jun 07, 2012
Remander in Cookware

Mystery Diner

Watched my first and last episode last night. It was every bit a real as rasslin', but with worse acting. The "thieving bartender" and her friends who came to party with her after hours were so apparently acting that I watched the credits to see if they would admit the show was staged. I can't believe anyone would fall for this.

Jun 05, 2012
Remander in Food Media & News

After Batali Bust, Arguments for and Against Tipping Out

The Fair Labor Standards Act permits employers to pay sub-minimum wage to employees who “customarily and regularly received tips.” 29 U.S.C. § 203(m). Employers may not pay a worker the sub-minimum wage unless “all tips received by [a tipped] employee have been retained by the employee, except that this subsection shall not be construed to prohibit the pooling of tips among employees who customarily and regularly receive tips.”

Chili's waiters recently won a lawsuit because they were forced to pool their tips with expediters. Expediters are not customarily and regularly tipped, so that was illegal.

Mar 11, 2012
Remander in Features

Gumbo Z'herbes

I'm a lifer Louisianan, but had not eaten green gumbo before. I read for hours for the "proper" version of this dish. I learned that there is no such thing. Some use meat; others don't. Some use roux; others don't.

I read at the Southern Gumbo Trail that La Cuisine Creole, published in 1885, contains recipes for several gumbos made from a variety of meat and seafood, but none calls for roux. The Creole Cookery Book of 1885 has several recipes for gumbo, but not one includes okra. Things change with time, and every family has its own traditions. People who use words like never and always when talking about gumbo are ill informed.

I simmered my greens in water, salt, and a piece of smoked turkey wing, removed them with tongs after 30 minutes, and chopped fine with a knife. I made roux in another pot, cooked the trinity and garlic in it, and whisked in some ladles of pot liquor. Dumped it all in the greens pot, added the chopped greens, more turkey wing, and a link of chopped smoked sausage. Seasoned with cayenne, S&P, and hot sauce. Simmered for a couple hours. Took turkey off the bone and stirred meat back in. Served over rice with a sprinkle of file' and shot of hot sauce.

It was delicious. My spouse, who usually does not eat greens, loved it. The roux added a nutty flavor that made it distinct from my traditional slow cooked greens.

Jan 08, 2012
Remander in Recipes

Simple Cream of Jalapeno soup

Fish City Grill served me a bowl that I liked very much. I don't recall any cilantro in it.

Feb 09, 2011
Remander in Dallas - Fort Worth

Chicken and Andouille Gumbo

I would wait to add the okra near the end of the cook, so that it does not break down too much.

The tomatoes are found in gumbo in the New Orleans area, usually seafood gumbo, but folks in Cajun country and the rest of the state don't usually use them in gumbo.

You hear BS from TV cooks about never using both okra and file'. Well, I love okra in my gumbo, and I put a sprinkle of file' in my bowl as a seasoning. Many others do the same.

Feb 04, 2011
Remander in Recipes

Why 30-Minute Recipes Take an Hour

I think they make up BS short times so people won't be intimidated and think a recipe is "too complicated."

How would you time it? It's one thing to dump a cup of chopped celery in a bowl. It's another to dig a bunch of celery out of the fridge, wash it, sharpen the knife, find the cutting board, etc. Don't get me started on chicken recipes, where you have to wash your hands constantly between steps.

The real fraud in this area is on grocery items. They want you to think the kids will be eating in 5 minutes. If you ate frozen vegetables after steaming the short time most packages suggest, you may break a tooth.

Nov 23, 2010
Remander in Features

Should prices of specials be told up front?

I appreciate the few places that do tell the prices of specials as they describe them.

If I am considering ordering one of the specials, I always ask the price. At lunch one day at a place where entrees usually range from $10 to $18, I asked about a fish special. It was $27, so I passed. A friend who was not listening asked for a repeat of the specials. He ordered the fish w/o asking the price. After the waiter left, I told him he must really like that dish to pay $27. "Waiter! I need to change my order."

Some people seem embarrassed to ask. I think it is stupid not to.

Jul 03, 2010
Remander in Not About Food

Looking for restaurant on I-49 in old farm house

You may be thinking of Prejean's. It is located right where you describe, and the current menu lists Eggplant Pirogue Louis (a pirogue, like a bateau, is a kind of small boat)

$19.50
Half an eggplant lightly breaded and fried. Filled with shrimp, crawfish and crab topped with our creamy Louis Sauce served with rice dressing and corn macque choux.

I don't think Prejean's has anything to do with Paul Prudhomme, though he did grow up in nearby Opelousas, and the names sound similar. Maybe that's why you made that connection.

http://www.prejeans.com/

-----
Prejean's Restaurant
3480 NE Evangeline Trwy, Lafayette, LA 70507

Jul 03, 2010
Remander in Central South

Overheard at next table...."Sorry, your card has been decined..."

Good job!

To the lecturers: Don't assume card-declined equals deadbeat. I had mine declined once on about a $7 tab at El Chicos.

Reason: I was snapping up a $1,000 I Bond online each day while the interest rate was good, and Discover shut my card down after 5 days in a row because they feared fraud. I had a message from Discover waiting for me at home. I verified the $5,000 in charges and was good to go again.

Oct 30, 2009
Remander in Not About Food

The Best Food Show on TV

Chopped is not nearly as good as Top Chef, but it is about the best thing Food Network has going.

I once watched hours of FN, but Chopped and Alton Brown are the only shows I regularly watch anymore.

The rest of the FN shows have gone to Hades. Mario, where art thou? I tired of Emeril's schtick, but even he would be so much better than the current crop of amateurs cooking 10 cent dinners and cake mix casseroles.

Sep 11, 2009
Remander in Features

Wop Salad?

Here's a little different one here: http://www.gumbopages.com/food/app/wop-salad.html

They call it: New Orleans-style Italian Salad (or, as it was once called locally, "Wop Salad")

Here is another thread about it: http://chowhound.chow.com/topics/470774

Aug 15, 2009
Remander in Manhattan

$10 meals - did I miss anything?

Dairy Queen, Bob Tuschman won't hire anyone unless they constantly tell stories about their granny and their stupid kids. Any time a NFNS contestant makes such a reference, the camera cuts to Bob, and he just beams. Makes me want to slap him.

I join those who think the concept/title for the show is pitiful.

Aug 09, 2009
Remander in Food Media & News

How shall I roast my chicken tonight? Suggestions pls!

Here's my favorite, copied from my recipe folder. So simple, and the chicken comes out great every time.

My Favorite Simple Roast Chicken
adopted from Thomas Keller, Bouchon

Ingredients

One 5 lb or so typical chicken (Can do 2 chickens at once if they fit on top of your broiler pan)
Kosher salt and freshly ground black pepper
2 or 3 potatoes
one large onion
olive oil

Preparation

Preheat the oven to 450̊F. Rinse the chicken. Dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.

Salt and pepper the cavity. Truss bird with cooking twine.

Salt outside of chicken liberally with a Tbsp or so of kosher salt. Season with black pepper.

Line the bottom of a broiler pan with foil.

Slice (into about 1/4 inch rounds) 2 or 3 potatoes (skin on) and an onion. Toss with olive oil, salt and pepper. Spread combination on the foil in bottom of broiler pan.

Place slotted top on broiler pan. Spray with cooking spray. Place chicken on top.

Roast all until chicken is done, about 1:15 to 160+ in breast and 180 in thigh. Remove from oven and let chicken rest for 15 minutes on a cutting board.

Potatoes and Gravy

When you remove the chicken to rest, pour off the excess drippings in the bottom of the broiler pan into a heavy skillet. Remove the potatoes and keep warm. I usually put them in a bowl and park it in the microwave.

Heat the drippings over medium heat and make a gravy with a little flour, salt and pepper, and more liquid (such as beer or stock).

Serve

Carve chicken. Serve with potatoes and gravy.

Jul 19, 2009
Remander in Home Cooking

What Is Chunk Light Tuna?

The extra mercury in the white tuna gives it a zip that light tuna is lacking. The kids really prefer it.

May 16, 2009
Remander in Features

Use a pen and get the order right!

I love the way the did it at Pastime Lounge in Baton Rouge when I lived there.

You take a pencil and write your order on a pad. If it's screwed up, it's your own fault. But it never is, because they cook what you write.

I am my own best waiter, and I am happy to write my own order if it guarantees it will be correct. Much better than worrying whether the busy waiter remembered to cut the mayo and then tipping him for getting that simple task right, when I easily could have done it myself.

I'd be delighted to do this at a fine dining establishment if given the option. Really.

Which brings to mind Panchos Mexican restaurant and the flag you raise at your table when you need service. If I'm tipping 20%, I'd love a little flag that brings instant service.

I've paid hundred of $$ for meals that would have been better if they had just tossed me an order pad and given me a flag to raise when I needed a glass of wine.

Apr 19, 2009
Remander in Not About Food

Jazz Standard

I've lived my life in North Louisiana, but my parents lived a while in SW La. Cajun country. My family tradition is chicken and sausage gumbo with a dark roux and rather thin (soup, not stew) consistency.

Guess what? We use okra AND file. Food Network "chefs" say you never use both, but we do. For our gumbo, the file is not for thickening. It is sprinkled on top and stirred in when served, as a sort of seasoning. (I buy homemade file in LaPlace at Bailey's Andouille store or pick it up at craft festivals.)

We also serve gumbo with potato salad "on the side" in the bowl, which I find to be a rare practice in North Louisiana and have not seen in New Orleans. My parents must have picked up the habit in SW La. I have a friend from Crowley, near Lafayette, and his family does the same.

I also enjoy seafood gumbo and the New Orleans style gumbos that are often thicker and sometimes have tomatoes. I have eaten rapturous gumbo made with pheasant, duck, rabbit, you name it.

There are a thousand variations. And most are darned good!

Apr 18, 2009
Remander in Features

My Deviled Eggs

Put an olive, or at least a slice of olive, on top. Looks and tastes great. Sliced, pickled jalapeno is also a good topper.

We use the same recipe, but my wife prefers Miracle Whip for this dish, and she puts in a little garlic powder.

Apr 10, 2009
Remander in Recipes

For Perfect Enchiladas, Treat Your Tortillas Right

Cooks Illustrated has a recipe for chicken enchiladas with red sauce that I made last night.

They call for spraying the tortillas with Pam type spray, then heating on a baking sheet for 4 minutes in a 300 oven.

It worked well, there was less mess and fuss than frying, and the recipe turned out great.

Apr 10, 2009
Remander in Features

Do you have a favorite soy sauce?

San-J Tamari sauce beats the pants off Kikkoman, which I used until reading a review in Cooks Illustrated. Tried them both head to head, and the San-J was so much more smooth and rich. The Kikkoman tasted harsh and vinegary in comparison.

The San-J site says it "is different than ordinary soy sauce. While regular soy sauce contains 40-60% wheat, San-J Tamari is made with primarily soybeans and just a small amount of wheat. San-J Organic Wheat Free Tamari is made with 100% soybeans and no wheat. The high concentration of soybeans gives Tamari a richer, smoother, more complex taste."

I agree that the taste is richer and smoother. Found it at my local Target. They also have a low-sodium product.

Dec 28, 2008
Remander in General Topics

It's Brass Knuckles Time at Chuck E. Cheese's

A small point of pride I have is that I have never set foot in a Chuck E. Cheese or a Waffle House.

Dec 12, 2008
Remander in Features

First Trip to New Orleans - Recommendations?

Another vote for Brigtsen's. It's a $15 plus tip cab ride from the French Quarter, located on Dante off St Charles, and you'll need reservations, but DO IT! We go to N.O. a couple of times a year, and we just now visited Brigtsen's. It's now at the top of my list. Why did we wait so long?

Nov 01, 2008
Remander in New Orleans

New Orleans Restaurants

Just dined at Brigtsen’s. Excellent!! It's about a $15 plus tip cab ride (one way) from the French Quarter, but worth it. Have reservations. The staff is very friendly, and the food is top notch. The seafood platter is awesome. None fried. It's like a tapas platter of top-notch oyster, shrimp, and fish dishes. They'll call you a cab as you eat your pecan pie, which they added a scoop of homemade ice cream to at our request. I am not a dessert fan, but that pie was something memorable.

Nov 01, 2008
Remander in New Orleans

NYT Garlicky Sesame-Cured Broccoli Salad?

Made this tonight, and it was very good. Added some sesame seeds. Let it rest about 4 hours at room temp. No one died.

I'll make this one again, and would make for company. It's not quite like any dish I've had before, so it is a good conversation starter.

Nov 01, 2008
Remander in Home Cooking