Boudleaux's Profile

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What's on your grocery list today?

Today I made a Trader Joe's run during my lunch hour. I never have an actual list when I go there because, well, I just don't. Actually, they were out of a lot of things because of the snow storm that hit Atlanta and they haven't received any deliveries since. I usually specifically go for something like olive oil or in today's case, chia seeds and that mushroom truffle flatbread.

I keep a running store list of things I need and usually go to the store once a week. My job has some kooky hours and unexpected events so I can't always plan on being able to go to the store on a week night. Anyway, it's just me and I've really been wrestling with my food budget. I think I spend too much for one person. I've been working on a food budget and I always go over. It's tough! I'm also working on using up items in my pantry. I've been scouring the internet for tips on how to stick to a food budget. You know, other than just don't spend so much. Ha.

Jan 30, 2014
Boudleaux in General Topics

☺Supermarket scavenger hunts: "Why'd they put it THERE?"☺

Interesting. Though I understand that logic of having it on or near the same aisle, the main two stores where I shop regularly have the PB and J at least 3 aisles away from the bread. But Publix has it on the same aisle and I've always thought that was weird. Haha.

Dec 22, 2013
Boudleaux in General Topics

Trader Joe's Yay/Nay Thread - December 2013 [old]

Good idea! Thank you!

Dec 11, 2013
Boudleaux in Chains

Trader Joe's Yay/Nay Thread - December 2013 [old]

Has anyone tried the spinach and sour cream dip? I got it today when I made a TJ's run on my lunch break. I thought about it all day. I came home and tried it and it's just a meh for me. It's OK. It's very spinach-y but I guess it's not what I wanted from a spinach dip. That sounds funny when you type it out. I'm not going to take it back. I mean, TJ's isn't exactly an easy trip for me anyway. I'm trying to think of other ways to use it besides just as a dip. I went to the store hungry! I'm impressed that I made it out with just over $70 worth of stuff!

Dec 11, 2013
Boudleaux in Chains

There are always 3 sides to a story, follow up on Gallop Asian Bistro Anti-Gay message and no tip

I'm just chiming in on signing the customer copy of the receipt. I put an X on the signature line of mine. Why? I don't really know. Seems like a good idea to me for some reason. Doesn't hurt. :) But sign? No.

Nov 27, 2013
Boudleaux in Food Media & News

Southern Food - John Egerton

New post from Southern Foodways to add to those listed in the OP.

http://www.southernfoodways.org/a-sou...

Nov 22, 2013
Boudleaux in Food Media & News
1

Southern Food - John Egerton

It was just a brief encounter. I think he visited the kitchen of the Capitol Grille somewhat frequently. I was walking into the restaurant and he was walking out. I recognized him and said hello. I told him I very much enjoyed his writing. He was very gracious.

Nov 22, 2013
Boudleaux in Food Media & News

Southern Food - John Egerton

Lovely post, Kariin. Very sad news indeed. He was such a nice man and a great writer. I met him, briefly, at the Capitol Grille in Nashville.

Nov 22, 2013
Boudleaux in Food Media & News

Sean Brock - PBS: Mind of a Chef

Me too! I'm happy he has a genuine love for the city. I hate that I didn't get a chance to eat at the Capitol Grille when he was there.

Nov 15, 2013
Boudleaux in Food Media & News

Sean Brock - PBS: Mind of a Chef

Oh! That's interesting! I missed the last episode (I have it on the DVR though).

Nov 15, 2013
Boudleaux in Food Media & News

Sean Brock - PBS: Mind of a Chef

Me too! I can see them choosing a chef from a different region of the country and focusing on that region.

Nov 15, 2013
Boudleaux in Food Media & News
1

Sean Brock - PBS: Mind of a Chef

I've been watching. I was a fan of Sean Brock prior to the show so I was excited to see this season. I watched several episodes of Mind of a Chef last season but I admit that I'm just not into the whole David Chang world. He's super talented and smart, I get that, it's just not for me. What Sean does and what he's talking about, is.

I wonder if this means there will be a different chef next season?

Nov 15, 2013
Boudleaux in Food Media & News

Do you have trouble eating when you are home alone?

"My days are long and harried, so having only myself to consider for "care and feeding" is a luxury."

This is a lovely way of looking at it and something that I need to take into consideration. I admit that lately I've become lazy and a bit uninterested during my super-busy week. I cook on the weekends but my week nights might end up with a bowl of cereal.

Nov 14, 2013
Boudleaux in General Topics

Anti Thanksgiving Foodists

My family hates turkey. All of us. So we usually have a country ham along with all of the usual sidedish suspects. Dressing, cranberry salad, and, yes, green bean casserole that our family affectionately calls "bean yuck." We like it, by the way. Anyway, this year, we are having breakfast for Thanksgiving dinner around noon. Country ham will still be on the table. We are not ones to stand on ceremony when it comes to holidays. It's more about getting together with family than the specific food for us. The food is always fantastic because we have some great cooks in the family but we don't feel the need to have turkey, for example, just because it's Thanksgiving. My sister-in-law though tells us we are "un-American" and gets a little huffy over it.

Nov 12, 2013
Boudleaux in General Topics

"My Grandmother's Ravioli"

Ennuisans, is that the episode where he takes them to buy wine and leaves the camera on while he's in the store? I loved that one too!

Nov 11, 2013
Boudleaux in Food Media & News
1

Master Chef finale 9/11 **Spoiler Alert**

I agree. I wonder if Luca's dessert is what won it for him?

Sep 12, 2013
Boudleaux in Food Media & News

Father Dominic is baking again on YouTube

Thank you for sharing this! I always enjoyed his show!

Jun 23, 2013
Boudleaux in Food Media & News

Top Chef Seattle - Ep. #3 - 11/21/12 (Spoilers)

I think it was just the way he was saying it, the tone of voice, it made it sound accusatory. But you're probably right.

Nov 21, 2012
Boudleaux in Food Media & News

Top Chef Seattle - Ep. #3 - 11/21/12 (Spoilers)

Did it seem to anyone else like John was blaming the team's loss on Emeril's heritage/background or am I just reading too much into his comments?

I didn't expect Kuniko to go out so early but it seems like she might be one to get distracted easily which seems odd.

Nov 21, 2012
Boudleaux in Food Media & News

Chicken and Dumplings: Origins? History?

Yes, here in Middle Tennessee, I remember my Grandmother making the dough for the dumplings and she told me it was the same as how she made biscuits except that she used...either more or less flour...I can't remember which. I'm sure someone will tell me. Anyway, she would roll them out though, not thin, not like a noodle, and cut them into wide, though not especially long, strips and drop them in. That way seems common around here still.

I believe that the chicken & dumplings are different in different parts of the South though I don't know that for sure. I've eaten the dish in parts of Georgia and Alabama and it was different than what I grew up with. Still delicious though!

Nov 21, 2012
Boudleaux in General Topics

Top Chef Seattle - Ep. #2 - 11/14/12 (Spoilers)

Adding my +++.... ! Thanks, Linda!

Nov 18, 2012
Boudleaux in Food Media & News

Oven bottom storage drawer?

Mainly metal things such as cookie sheets, muffin pans, pie pans, etc. Oh, and a rather large ladle that doesn't seem to fit anywhere else.

Nov 14, 2012
Boudleaux in Cookware

Martha Stewart is back

If we can get this show in Middle Tennessee, I haven't found it yet, but I think the timing of this type of show is perfect! There are so many people who need to learn the basics of cooking these days. I'll go look for a video that I can watch online.

Nov 13, 2012
Boudleaux in Food Media & News

Virginia Willis on Chopped!

Yes, I'm looking forward to it. I'm a fan of hers. Every recipe of hers that I've made has turned out great!

Nov 11, 2012
Boudleaux in Food Media & News

What recipe is your Unicorn?

Chicken & Dumplings. I guess it really isn't truly my unicorn because it turns out acceptable, good even, but it doesn't come out the way that I want it which is like my Grandmother's. Her dumplings were perfection and the whole thing was very stew-y with shredded chicken all the way through it. It was almost...creamy...I guess is the word I'm looking for. I try every winter though.

Nov 09, 2012
Boudleaux in Home Cooking

What cookbooks have you bought recently, or are you lusting after? October 2012 part two [old]

It is meat-heavy. Very hearty dishes. A lot of the vegetables involve meat for seasoning purposes (as is typical here in the South) or some sort of stock (like chicken stock). There are a few things though. Maybe you could check it out at the library? It's very entertaining though and it's very approachable.

Oct 30, 2012
Boudleaux in Home Cooking

What cookbooks have you bought recently, or are you lusting after? October 2012 part two [old]

I pre-ordered and received this month, Fire in My Belly by Kevin Gillespie. Kevin is really the only chef on Top Chef that I've said, " I must visit his restaurant and try his food." I can't really explain that but his cooking just really "spoke" to me. Anyway, I pre-ordered the book, it arrived in October, and while I haven't tried any of the recipes yet (busy month), I've loved reading it. He's very witty and the food looks delicious.

Oct 29, 2012
Boudleaux in Home Cooking

Maggots in salad at restaurant. What would you have done?

That was fantastic! Thank you for sharing that! I am sorry that PRSMDave doesn't seem to be around anymore because that was a great post on his part!

Oct 03, 2012
Boudleaux in Not About Food

Southerners, or well-traveled 'Hounds, what is a "Sock Sausage"?

I've never heard it called "sock" sausage either but the sausage in muslin bags is quite common around here in Middle Tennessee and my Dad has always called it "sack" sausage. Are you on twitter? Tyler Brown's restaurant, the Capitol Grille, is on Twitter and is responsive to tweets.

Sep 29, 2012
Boudleaux in General Topics

Your first cup of coffee

I was probably around 5 or 6. Now, to understand this story, you'll need to know that when I was that age I loved everything cowboy (not the Dallas Cowboys, just cowboys). I had a little cowgirl outfit, holster, toy guns, boots, hat....yeah, I was cute. So one morning at the breakfast table, I said to my parents that I wanted a cup of coffee like theirs. They drank their coffee black. My Dad said, OK and went to the kitchen. A few minutes later he came back with a cup of coffee for me. It was beige, not black in color like theirs. I said, "How come my coffee doesn't look like yours"? My quick-thinking Dad said, "Oh, well, that's how the cowboys drink their coffee and I figured that's how you would want yours." I said, "Of course"! It was probably more milk than coffee with a little sugar. From then on in our family, milky coffee was always called Cowboy Coffee. I started drinking coffee regularly as a senior in high school and started drinking it black my freshman year in college.

Sep 01, 2012
Boudleaux in General Topics