n

NOLA_Pam's Profile

Title Last Reply

Slow Cooker Split Pea Soup

Not enough liquid. Was too thick. fortunately i had extra homemade chicken broth to thin it out.

Jan 26, 2014
NOLA_Pam in Recipes

Let's talk about Head Cheese.

Actually the version at Terranovas is pretty good. So is the Creole Country one. All is not lost.

Jan 26, 2014
NOLA_Pam in General Topics

New Orleans Cookbook

Have most but my 2 favorites are The Collin's book and one i seldom see mentioned, " The 100 Greatest New Orleans Creole Recipes" by Roy Guste,Jr. Use it all the time.
Prudhomme rocks but is not traditional NO, but great!

Apr 23, 2013
NOLA_Pam in Home Cooking

REAL pho eludes me!

Andrea rules! Also terribly fond of the dumpling book.

Apr 23, 2013
NOLA_Pam in Home Cooking

The Great Caper Caper

I put caper, butter sauce on everything (almost). Oops forgot to say caper, butter, lemon juice). do we need another use?

Mar 15, 2013
NOLA_Pam in Home Cooking

Does anyone else but me prefer, or even insist on, light roast coffee?

If you want to avoid acid do cold brew. I do it every day for my mother cause she can't tolerate acid. I do it the old fashioned way 1/2 cup coffee in a quart mason jar. Let sit on counter for 12 hours. Strain and drink. that method was good enough for my Grandma and works for me.

Mar 15, 2013
NOLA_Pam in General Topics

Does anyone else but me prefer, or even insist on, light roast coffee?

Mocha Java Is probably available at a small specialty roaster. Check one out. Supermarket not doing it.

Mar 15, 2013
NOLA_Pam in General Topics

Does anyone else but me prefer, or even insist on, light roast coffee?

Forgot to say the roast is not as important as the freshness of the coffee. We roast every day and rush it to our customers. The max life of a coffee preserved in a vacuum is 4 weeks. You drink my fresh stuff and you will be blown away.

Mar 15, 2013
NOLA_Pam in General Topics

Does anyone else but me prefer, or even insist on, light roast coffee?

No way. No light roast coffee for me, of any kind. You have had too much burnt Starbucks. Why anyone drinks that is beyond me. Most coffees are best at medium or dark. It depends on the coffee. Just had some Kenya AA at medium. Delicious.Work at a roaster. Know what is good.coffee is me.

Mar 15, 2013
NOLA_Pam in General Topics

pork neckbones

I use them in my Sunday Gravy and i do not see the need for fresh herbs except for basil Dried basil is nasty, but done properly it's cooked all day. Dried herbs stand up to that. Fresh is wasted.

Feb 22, 2013
NOLA_Pam in Home Cooking

pork neckbones

All fatty and odd cuts of pork are good. I regularly cook with neck bones, tails , and feet. The only pork I stew ,roast, make sausage from is butt. Cause it has a fair amount of fat. The other cuts are so lean I don't care to fuss over them.to make them attractive and tasty. Too much work Just go with the good stuff.

Feb 22, 2013
NOLA_Pam in Home Cooking

Used/Vintage Le Creuset--Downside?

The only problem I see is I never liked the stuff. In the dark ages, 1966, I received a few flame pieces as wedding gifts. Food stuck to it, was shortly discolored on interior and a pain to clean. I way preferred my inherited cast iron and Magnalite pieces. Just saying.

Feb 22, 2013
NOLA_Pam in Cookware

Tricks you figured out in the kitchen and thought 'good one'!!!

Try about 1 min. if it's really fresh corn. sometimes I go as low as 30 secs. Don't cook much.

Sep 02, 2012
NOLA_Pam in Home Cooking

Tricks you figured out in the kitchen and thought 'good one'!!!

Actually I have been known to drink the broth when I an done. Light but good and chicken for other recipies. Especially chicken salad which is a big favorite.

Sep 02, 2012
NOLA_Pam in Home Cooking

Tricks you figured out in the kitchen and thought 'good one'!!!

I find it useful when cooking a large quantity, say serving gumbo to 50 peeps.Under normal circumstances the 2/1 method is my go to.

Sep 01, 2012
NOLA_Pam in Home Cooking

Tricks you figured out in the kitchen and thought 'good one'!!!

Have known many of these tips for years but last five been poaching chicken in micro for many dishes. Does not even require using your precious homemade broth. Water is fine and even results in a light broth of it,s own. Q & E.

Sep 01, 2012
NOLA_Pam in Home Cooking

Lucky Peach magazine

I just got number 2 about three weeks ago. Subscribed thru McSweeneys. Bummed others are already getting 3.

Feb 23, 2012
NOLA_Pam in Food Media & News

September 2011: Soft shell crab update

Actually, at home I do them meuniere. That's the best for me, but fandamily likes them fried.. Go with what you know.

Sep 19, 2011
NOLA_Pam in New Orleans

September 2011: Soft shell crab update

The softshells at Mandina's were great. so was the Calimari.

-----
Mandina's Restaurant
3800 Canal St, New Orleans, LA 70119

Sep 16, 2011
NOLA_Pam in New Orleans

Lucky Peach magazine

It really is fantastic. Chicken soup was great. Busy this weekend, next will be PS 46 ragu. Brother actually got me the mag cause of Chang on Treme. How cool.

Jul 24, 2011
NOLA_Pam in Food Media & News

What new food have you discovered recently?

We creoles call them mirlitons. Google it. You will find tons of good creole recipes. I am waiting for them to come in season in the fall and make lots of mirliton pickles.

Jul 18, 2011
NOLA_Pam in General Topics

3 drinks, up at 3am, why?

Well, I'm 60ish, and i'm having a bit of a prob.continue to drink. It's important. I just deal with the difference. I like to drink. I just adjust. Don't angst too much.

Jul 17, 2011
NOLA_Pam in Not About Food

Lucky Peach magazine

OMG, got the first issue Friday, my brother ordered it for me. It's grand. The chicken soup is now simmering on the stove. I had planned to roast it then saw this Asian influenced recipe and had to try. Also can't wait to make the PS 46 ragu. But it's not just about recipes, it's the whole approach to a subject that absolutely blew my mind. I am subscribing. It's an experience. Any NOLA's out there check out 7th ward ramen.

Jul 17, 2011
NOLA_Pam in Food Media & News

Unusual or Funky Ice Cream Flavours

Very simple. New Orleans Creole Cream Cheese ice cream. Tastes kind of like a creme fraiche ice cream. Gotta go make some immediately. Not fancy but we love it,

Jul 11, 2011
NOLA_Pam in Home Cooking

"Best " White Beans: Tarbais?, Cannelini?, Great Northern?

It depends on the style of cooking and the result I want, Italian, that would be cannelloni: southern style would be the giant white limas; soup would be the white northern. .Beans for the purpose. They are all good.

Jul 11, 2011
NOLA_Pam in General Topics

Brining beans? Yes!

Fresh just means finding a brand with a quick turnover,so you don't get old beans. Hence my fondness for Camellia and Goya. You really can not tell by looking. Buy yhe brands with a lot of turnover.

Jul 11, 2011
NOLA_Pam in Home Cooking

Brining beans? Yes!

Well, I'm really not in this discussion. I am from the land of creamy beans{New Orleans} We don't brine and some of us don't even soak. We just cook those babes for 3 or 4 hours, smash some upside the pan when they are done to get the creamy thing. That,s the land of creamy beans. All this other stuff is unnecessary. Just cook those babies. I do it once a week. Enough said.

Jul 11, 2011
NOLA_Pam in Home Cooking

Mark Bittman: Expert in Residence!

@midcity, I live in the PE across from the park, and i don't have much luck either. We should go to Harold's Nursery on Press St. and get some advice from him. Every house plant he has recommended to me thrives. Some got so big I had to give them away.

Aug 04, 2009
NOLA_Pam in Home Cooking

Cookbooks to request that my library purchase?!

Unfortunately my library system is not currently very open to suggestions because they are still trying to rebuild stock post Katrina, but I would seriously recommend Real Cajun by Donald Link. I just got my copy and plan a Cajun cook fest this weekend.

Jun 02, 2009
NOLA_Pam in Home Cooking

Do you rinse your fish and chicken before cooking - moved from General Chowhounding board

Never rinse either one and I'm still alive at 63 to tell the tale, as areall my family and guests.

Jun 02, 2009
NOLA_Pam in Home Cooking