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Nacy,

Cilantro tastes horrible for me. I can’t eat it at all. It showed up on my 23andme genetic tests.
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Oh dear! I had a lovely meal last night, heaped with cilantro (we call it coriander). I love it!

However I hate all aniseed, fenugeek & licoroce type flavours. I wonder if that is a gene too 🤔
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Do you like licorice allsorts Anxietynacy? (yum)
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Nacy,

We have Angelo Brocato’s, an Italian bakery and gelato shop here in New Orleans. They have been open since 1905. My mom went there as a child.

Everything they make is delicious! I love Italian cookies, tiramisu, cannolis, gelato, etc.

They do ship. angelobrocatoicecream.com

I am with you on black jellybeans. They are my favorite!
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Nacy,

My husband is Italian! I only have a small amount of Italian heritage in my DNA. I am predominantly British. Most of my family came over from the greater London area.

Italians are wonderful cooks! We have delicious Italian cookies at all of our St. Joseph alters here in New Orleans.

New Orleans has tons of Italians. The only other place that has more Italian residents is New York.
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Nacy,

The swamp tours are fun. Did you eat any alligator when you were here?

It’s on some local menus. More often, it is seen in the Cajun areas of Louisiana.

People try to lump Cajun and creole cuisine together. There are similarities between these two cuisines but there are differences as well.
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Nacy,

Deep fried alligator bites are a popular appetizer. The Cajuns make alligator sausage.

There are lots of hunters in the Cajun areas of Louisiana and they will eat all sorts of things!

Louisiana is referred to as a sportsman’s paradise. I love our local seafood. Many people love fishing in our area.
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Nacy,

The easiest way to describe the difference between Cajun and creole food is that Cajun is ‘country style cooking’ and creole is ‘city style cuisine’ which is more refined cuisine.

It’s the way the food is prepared and cooked. For instance, a Cajun gumbo or jambalaya is prepared differently than a creole version. Sometimes, the ingredients are different too.

Both are delicious! I always get the Cajun gumbo at our jazz and Heritage Festival. The vendor is from Lafayette, Louisiana. I love the Cajun food in Lafayette.

Paul Prudhomme brought Cajun food to New Orleans. He worked as a chef at Commander’s Palace in New Orleans. (Garden District)

Ella Brennan hired him. Then he opened up his own restaurant, K-Paul’s, in the quarter. He died several years ago. Very sweet guy who trained many of our fine chefs. Paul was from Opelousas, Louisiana.
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Nacy,

Yes, if the owner is a native of Louisiana the food will be good. Otherwise, I wouldn’t trust it as being authentic cuisine of Louisiana.

Too many people think that Louisiana cooks just dumps hot spices into a dish and then they consider it Louisiana cooking.

Louisiana cooks season their food but it is so much more than that. We draw from many different cultures in our cooking.

Of course, the French brought over the wine and cooking with a roux.

The Spanish influenced our jambalaya recipe. It’s similar to their paella.

The Germans brought over the beer. The slaves from Africa influenced our gumbo recipes.

The Italian families brought their Sicilian cuisine to Louisiana.

And so on…
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Nowadays on Magazine St. here, we have many middle eastern restaurants.

One of my favorite restaurants on Magazine Street is Tal’s. It’s an Israeli restaurant that is excellent!

They also own another restaurant next door that is very good too, Misa, a Mediterranean restaurant.

We have Indian food on Magazine Street too. It really is a blend of cultures.

Just looked at the Hattie’s menu. Looks fantastic!
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CWillie, we had the pickle soup in a polish restaurant. It wasn't creamy and the pickles were grated.

When I prepare it, if it's good :-) I will give the recipe. Otherwise the next time I fix it I will :-)
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Reviewing recipes on-line and came across one that sounds very much like the soup we had do I thought I would share.

Eatingeuropean.com dill pickle soup, traditional polish recipe.
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Is it sweet or dill pickles? My favorite is spicy pickles. I can’t eat them often because of my high blood pressure. Too much sodium. Grrrr…
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Amazing how that beef stew has turned out!
Huge pieces of country style ribs, fresh potatoes, fresh carrots, fresh green onions, dried onions, and canned cheater sauces: 3 parts vegetable soup, 1 part tomato soup, Tbs. Kitchen Bouquet and seasonings, etc. Plus all the tiny veges in the vege soup. Enough soup to cover all ingredients.

Had to take the meat out and cook 20 min. in the pressure cooker, then back into the sauce. So tender! (Did not plan ahead when I started browning the meat.)

So, we ate.
It is the end of the month-comfort food.
Nothing on hand to go back in history and cook (what are they called?)
(You drop bisquick mix into the stew at the end.... ??)
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I love beef stew! Sounds delicious, Send.
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Clean-up is just torture, continues today....
Very heavy huge pressure cooker. It maybe was worth it, I'll let you know.

In the meantime,

If the sky above you
Grows dark and full of clouds
And that old north wind begins to blow
Keep your head together
And call my name out loud
Soon you'll hear me knockin' at your door
You just call out my name
And you know, wherever I am
I'll come runnin', runnin', yeah, yeah
To see you again
Winter, spring, summer or fall
All you have to do is call
And I'll be there, yes, I will.
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I went to my doctor yesterday morning. Thankfully, my BP was fine. I am on two meds for it. My weight is about the same but my cholesterol went up.

I get so confused about what is best to eat. I feel like I eat fairly well. High cholesterol can run in families. It has in mine. I cannot take a statin due to having adverse reactions to it.

My doctor was telling me that she loves her air fryer to cook with. I don’t fry foods, but I might go ahead and buy one to try it out.

I am going to start drinking skim milk instead of 2 percent. She asked me to try almond milk.

I don’t eat a lot of red meat. I eat more chicken than beef. I love vegetables and eat those. I guess I should cut back on eating eggs for breakfast too.

Have any of you struggled with high cholesterol? What foods are you avoiding. Please share low cholesterol recipes with me.
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Nacy,

I do exercise. Maybe, not enough, 30 minutes a day.

Can you tell me the model # and size of your air fryer please?
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I gain weight just reading this “What’s for dinner?” section.
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Oh, I love James Taylor Send! I love the Carole King version too (Tapestry was such a great album). I think there's also a version where they sing together.
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Cwillie,
The video I just watched had Carole in the background playing the piano.
James Taylor said she wrote the song, he played guitar.

There are many versions of the song.
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Huge fan of James Taylor. I saw him several years ago. I started buying his albums back when I was in high school. Love Carole King too.

That era had fabulous music! Carly Simon, Joni Mitchell and so many others!
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Thanks, Nacy. Will look into buying that model.

What do you cook with yours?

Maybe I will get rid of my toaster oven that I hardly ever use. If I don’t, I don’t know where I will put it on my counter.
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Nacy,

Believe it or not, baked potatoes come out amazing in the instant pot! I always did them in the oven but I started making them in my instant pot.

I love looking up recipes online, so I’ll be able to find recipes for the air fryer.

Do you use the grill on yours? I am not sure if I need all of those features. I might just buy a smaller ninja air fryer. We only have two of us here. My daughters have been out of our house for years.

I don’t know what kind of air fryers my daughters bought. They use one too. I have to get on board. I’m out of the loop! My kids say they are great for reheating leftovers too.
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Agree. Lol What’s for dinner is a go-to conversation changer when having a phone convo that’s getting too sad-
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Grilled cheese on french bread is CRAZY good- slice 1 inch thick crossways, if you angle cut it makes for a bigger sandwich esp. if your loaf is narrow- bread and butter pickles or dills on side- easy clean up
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Nacy,

Exactly, we grill outdoors. Don’t think that I need an indoor grill. I can see it being useful for you though.
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With all the air fryer discussion I would like to share my experience with the countertop convection oven aka air fryer that I bought. I was a devoted toaster oven user for decades and only went with the "air fryer" multifunction unit because I had no choice.

I am super happy with the unit. I am especially happy that it does NOT generate heat in my kitchen. I have figured out that I save at most 35% cook time, which is huge for oven cooked results.

I will never use the grill feature, I live in the southwest and it is never not nice enough to grill outside, even in the rain :-)

I really recommend this unit, or something similar if you live in the heat, that is the best bonus I could have hoped for with the new technology of air fryers.

Just my experience.
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ITRR,

I can grill outside too. So, I don’t think that I will buy a combo fryer. What do you mean by, ‘multifunction’ product?

Can you tell me the brand name and model that you have please? I have researched online, but there are so many different models and designs to choose from.

I know that you like to cook like I do. I cook everything from scratch. Not just for health reasons, it tastes better too. Please tell us your favorite foods that you enjoy cooking in the air fryer.

Thanks!
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Need, I bought the Emeril Lagasse French door air fryer 360°.

Multifunction because it works differently for each function, so you can air fry, which turns on all heating elements and the fan or you can cook pizza and it only turns on the heat, it has 23 preset options that basically saves the effort of selecting your own temp, time, and fan or not. You can still do that and you can change whatever the preset functions have to meet your current needs. Not as complicated as I make it sound.

I am loving it though and I use it almost daily for everything from toast to fries to chicken wings, fish, roasted veggies and, and, and :-)

Plus it is a cute appliance!

OOPs, to answer your question about my fave thing to cook in it, so far I love the way it cooks everything, so no fave. Except my new tool in its entirety.
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