On Sun, 24 Jun 2007 22:09:15 -0500, Melba's Jammin'
wrote:

In article ,
margaret suran wrote:

Melba's Jammin' wrote:

Hope I'm still welcome in these-here parts.
Carol

Hey, hey, hey!!! I write and she appears!! Excellent. Take it easy,
Toots.

Barbara, How are you doing with preparing for tonight's RMH Dinner?


Done! A wonderful experience and success. We were so good!
I'm putting pics on my jamlady site (below) -- the dotmac thing is
giving me fits right now. Thanks for asking.

Hey Picklelady.. Send some of that "pulled pork" down south for a
REVIEW!
I figure a couple pounds should do it! (as it's just ME and the cats
here..) And some beans and that cabbage stuff you spoke of.. .....
(you could include lemon bars.. ).. (no.. the cats won't get any)
Chuck (in SC)

On Mon, 25 Jun 2007 06:24:14 +0200, (Victor Sack)
wrote:

"modom (palindrome guy)" moc.etoyok@modom wrote:

OBFood: Dinner last night (in addition to the afore-mentioned shrimp
remoulade) was debris sandwiches for a few guests:
http://www.nolacuisine.com/2005/10/2...y-debris-gravy

This is interesting - and begs a question. Most of what I have read
about the Cajun cuisine has led me to believe that "debris" referred to
"organ" meats and not to just any clean, acceptable roast beef. Is this
true and, if not, why not? Has it never been actually true, or has it
been true only in parts of Louisiana, or has the meaning changed in some
of the tourist-plagued places like New Orleans (which seems to be mostly
Creole rather than Cajun) to accomodate the delicate sensibilities of
visitors and other newcomers?

Here are some cites/sites... there are many more out there...:

http://www.terriau.org/cuisine/piq.htm
http://www.realcajunrecipes.com/recipes/cajun/debris-cooking-variety-meats-cowboy-stew/711.rcr
http://www.caissy.com/recipes/basics.htm
http://www.cajunfrenchmusic.org/history/
http://www.nowyoucanseehow.com/recipes.htm


If New Orleans-style debris is the result of a tourist plague, I'm not
aware of it. I've had a debris sandwich at Mother's on Poydras in New
Orleans, and it was mostly like what I made Saturday.
http://www.roadfood.com/Reviews/Writ...ID=68&RefID=68

You're right that New Orleans is Creole, not Cajun -- urban, not
rural. Acadiana is mostly west of NOLA.
http://www.cajunculture.com/Other/acadiana.htm

So the difference between my usage and Cajun usage would be one of the
differences between the town and the country in that part of the
world, I think.
--

modom

--
Posted via a free Usenet account from http://www.teranews.com

In article ,
"Chuck (in SC)" none#@alfdj. none wrote:

On Sun, 24 Jun 2007 22:09:15 -0500, Melba's Jammin'
wrote:

In article ,
margaret suran wrote:

Melba's Jammin' wrote:

Hope I'm still welcome in these-here parts.
Carol

Hey, hey, hey!!! I write and she appears!! Excellent. Take it easy,
Toots.

Barbara, How are you doing with preparing for tonight's RMH Dinner?


Done! A wonderful experience and success. We were so good!
I'm putting pics on my jamlady site (below) -- the dotmac thing is
giving me fits right now. Thanks for asking.

Hey Picklelady.. Send some of that "pulled pork" down south for a
REVIEW! I figure a couple pounds should do it! (as it's just ME and
the cats here..) And some beans and that cabbage stuff you spoke of..
..... (you could include lemon bars.. ).. (no.. the cats won't get
any)

Chuck (in SC)

Whaddayou? Helpless? Or just lazy? LOL! NONE of the first three
things is difficult. In fact, all are easy peasy. If you use napa
cabbage for the salad, it slices beautifully with a sharp knife -- you
don't *want* a food processor involved with the napa. A regular head of
cabbage is faster cut with a food processor and a thin slicing blade (1
or 2 mm thick). Having never made it with napa, I used both kinds, The
bean dish is a matter of cans, onion, celery, pepper, brown sugar, and
vinegar. I didn't make any of the bars, so I can't say how tough they
were to do. I'm thinking June's Turtle Bars could be putzy.
(I'd send the cabbage but it would be wilted and smelly by the time it
got to you. And then you'd have the little beagles running around
sniffing and then you'd have to explain to the federales WHY you were
receiving stinky cabbage and, well, it'd just be easier if YOU DO IT
YOURSELF, Chuck! LOL!

(And it's Jam Lady, not Pickle Lady. "-)
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

On Mon, 25 Jun 2007 17:05:47 -0500, Melba's Jammin'
wrote:



(And it's Jam Lady, not Pickle Lady. "-)

Isn't Edrena Jones the Pickle Lady?

Christine, who will get to taste some of Edrena's pickles at the NM
Cook-in, she hopes.

On Mon, 25 Jun 2007 17:05:47 -0500, Melba's Jammin'
wrote:

In article ,
"Chuck (in SC)" none#@alfdj. none wrote:

On Sun, 24 Jun 2007 22:09:15 -0500, Melba's Jammin'
wrote:

In article ,
margaret suran wrote:

Melba's Jammin' wrote:

Hope I'm still welcome in these-here parts.
Carol

Hey, hey, hey!!! I write and she appears!! Excellent. Take it easy,
Toots.

Barbara, How are you doing with preparing for tonight's RMH Dinner?


Done! A wonderful experience and success. We were so good!
I'm putting pics on my jamlady site (below) -- the dotmac thing is
giving me fits right now. Thanks for asking.

Hey Picklelady.. Send some of that "pulled pork" down south for a
REVIEW! I figure a couple pounds should do it! (as it's just ME and
the cats here..) And some beans and that cabbage stuff you spoke of..
..... (you could include lemon bars.. ).. (no.. the cats won't get
any)

Chuck (in SC)

Whaddayou? Helpless? Or just lazy? LOL! NONE of the first three
things is difficult. In fact, all are easy peasy. If you use napa
cabbage for the salad, it slices beautifully with a sharp knife -- you
don't *want* a food processor involved with the napa. A regular head of
cabbage is faster cut with a food processor and a thin slicing blade (1
or 2 mm thick). Having never made it with napa, I used both kinds, The
bean dish is a matter of cans, onion, celery, pepper, brown sugar, and
vinegar. I didn't make any of the bars, so I can't say how tough they
were to do. I'm thinking June's Turtle Bars could be putzy.
(I'd send the cabbage but it would be wilted and smelly by the time it
got to you. And then you'd have the little beagles running around
sniffing and then you'd have to explain to the federales WHY you were
receiving stinky cabbage and, well, it'd just be easier if YOU DO IT
YOURSELF, Chuck! LOL!

(And it's Jam Lady, not Pickle Lady. "-)
humm all I know is I saw pickle hats.. on someone serving pulled
pork..
But don't matter.. none for me.. till next weekend! IF I get brave..
you say this is found in Sams Club meat department?
Lazy is the key word.. and IF I cook something like this.. I'm prone
to eat it till I'm sick. BUT.. I did just by a food saver vacuum
thingy last week.. haven't tried it out yet.
Chuck (in SC)

(And it's Jam Lady, not Pickle Lady. "-)
And I went back and checked.. it was "Barb" who sported the fashonable
pickle hat (I'm jealous)
Chuck (in SC)

On Mon, 25 Jun 2007 18:52:49 -0400, "Chuck (in SC)" wrote:

On Mon, 25 Jun 2007 17:05:47 -0500, Melba's Jammin'
wrote:

In article ,
"Chuck (in SC)" none#@alfdj. none wrote:

On Sun, 24 Jun 2007 22:09:15 -0500, Melba's Jammin'
wrote:

In article ,
margaret suran wrote:

Melba's Jammin' wrote:

Hope I'm still welcome in these-here parts.
Carol

Hey, hey, hey!!! I write and she appears!! Excellent. Take it easy,
Toots.

Barbara, How are you doing with preparing for tonight's RMH Dinner?


Done! A wonderful experience and success. We were so good!
I'm putting pics on my jamlady site (below) -- the dotmac thing is
giving me fits right now. Thanks for asking.

Hey Picklelady.. Send some of that "pulled pork" down south for a
REVIEW! I figure a couple pounds should do it! (as it's just ME and
the cats here..) And some beans and that cabbage stuff you spoke of..
..... (you could include lemon bars.. ).. (no.. the cats won't get
any)

Chuck (in SC)

Whaddayou? Helpless? Or just lazy? LOL! NONE of the first three
things is difficult. In fact, all are easy peasy. If you use napa
cabbage for the salad, it slices beautifully with a sharp knife -- you
don't *want* a food processor involved with the napa. A regular head of
cabbage is faster cut with a food processor and a thin slicing blade (1
or 2 mm thick). Having never made it with napa, I used both kinds, The
bean dish is a matter of cans, onion, celery, pepper, brown sugar, and
vinegar. I didn't make any of the bars, so I can't say how tough they
were to do. I'm thinking June's Turtle Bars could be putzy.
(I'd send the cabbage but it would be wilted and smelly by the time it
got to you. And then you'd have the little beagles running around
sniffing and then you'd have to explain to the federales WHY you were
receiving stinky cabbage and, well, it'd just be easier if YOU DO IT
YOURSELF, Chuck! LOL!

(And it's Jam Lady, not Pickle Lady. "-)
humm all I know is I saw pickle hats.. on someone serving pulled
pork..
But don't matter.. none for me.. till next weekend! IF I get brave..
you say this is found in Sams Club meat department?
Lazy is the key word.. and IF I cook something like this.. I'm prone
to eat it till I'm sick. BUT.. I did just by a food saver vacuum
thingy last week.. haven't tried it out yet.
Chuck (in SC)
Yes yes.. I did just "BUY" a food saver vacuum

Chuck (in SC) wrote

Yes yes.. I did just "BUY" a food saver vacuum

Cool! Now you have to go buy a bunch of meat! Heh.

I had slab o' prime rib for dinner tonight. Bought a prime rib
roast from Costco and divided it into 4 good size steaks and gave
them the Tilia action. Wind up with 4 nice dinners for 2 that way.

What are you planning to use it for?

nancy

On Mon, 25 Jun 2007 19:38:39 -0400, "Nancy Young"
wrote:


Chuck (in SC) wrote

Yes yes.. I did just "BUY" a food saver vacuum

Cool! Now you have to go buy a bunch of meat! Heh.

I had slab o' prime rib for dinner tonight. Bought a prime rib
roast from Costco and divided it into 4 good size steaks and gave
them the Tilia action. Wind up with 4 nice dinners for 2 that way.

What are you planning to use it for?

nancy


Mostly for cooked foods I think.. I live alone and don't feel like
cooking during the week due to working at night. I thought I'd make
my own dinners on the weekend and freeze 'em for use during the week.
Chuck (in SC)

In article ,
"Chuck (in SC)" wrote:


(And it's Jam Lady, not Pickle Lady. "-)
And I went back and checked.. it was "Barb" who sported the fashonable
pickle hat (I'm jealous)
Chuck (in SC)

Darlin', contact me with an address and you, too, can wear a pickle hat.
Put a dot between my first and last names.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article ,
"Chuck (in SC)" wrote:

On Mon, 25 Jun 2007 17:05:47 -0500, Melba's Jammin'
wrote:

In article ,
"Chuck (in SC)" none#@alfdj. none wrote:

On Sun, 24 Jun 2007 22:09:15 -0500, Melba's Jammin'
wrote:

In article ,
margaret suran wrote:

Melba's Jammin' wrote:

Hope I'm still welcome in these-here parts.
Carol

Hey, hey, hey!!! I write and she appears!! Excellent. Take it
easy,
Toots.

Barbara, How are you doing with preparing for tonight's RMH Dinner?


Done! A wonderful experience and success. We were so good!
I'm putting pics on my jamlady site (below) -- the dotmac thing is
giving me fits right now. Thanks for asking.

Hey Picklelady.. Send some of that "pulled pork" down south for a
REVIEW! I figure a couple pounds should do it! (as it's just ME and
the cats here..) And some beans and that cabbage stuff you spoke of..
..... (you could include lemon bars.. ).. (no.. the cats won't get
any)

Chuck (in SC)

Whaddayou? Helpless? Or just lazy? LOL! NONE of the first three
things is difficult. In fact, all are easy peasy. If you use napa
cabbage for the salad, it slices beautifully with a sharp knife -- you
don't *want* a food processor involved with the napa. A regular head of
cabbage is faster cut with a food processor and a thin slicing blade (1
or 2 mm thick). Having never made it with napa, I used both kinds, The
bean dish is a matter of cans, onion, celery, pepper, brown sugar, and
vinegar. I didn't make any of the bars, so I can't say how tough they
were to do. I'm thinking June's Turtle Bars could be putzy.
(I'd send the cabbage but it would be wilted and smelly by the time it
got to you. And then you'd have the little beagles running around
sniffing and then you'd have to explain to the federales WHY you were
receiving stinky cabbage and, well, it'd just be easier if YOU DO IT
YOURSELF, Chuck! LOL!

(And it's Jam Lady, not Pickle Lady. "-)
humm all I know is I saw pickle hats.. on someone serving pulled
pork..
But don't matter.. none for me.. till next weekend! IF I get brave..
you say this is found in Sams Club meat department?

Indeed. They were $1.44/lb, two to a package, totaling approximately
15#. I sprinkled stuff on them and put them, fat side up, on a rack in
my 10-quart Rival electric roaster. Covered it and cooked at 250 deg.
from about 6 p.m. until about 8-9 a.m. next day. Removed from pan and
juice to cool a bit before picking apart. There's plenty of fat --
that's what makes the meat so succulent. I separated the fat from the
liquid with the intention of using the liquid in the reheating. Didn't
need it. Did you check the pics on the note about pork butts?

I understand your need for bravery, Chuck, because I felt like that,
too. Now, I'm thinking that maybe come closer to Fall, I'll do a couple
again and package that shredded meat in quart-size baggies for the
freezer. It's an awfully easy meal to serve up. And I don't know that
I'd want to mess with just one roast when two fit so perfectly in that
roaster of mine. A snug fit and the meat shrunk some in the cooking.

Lazy is the key word..

It's a lazy person's meal. And eminently suitable for advance prep.
I figure I lost nearly half the weight in cooking. You can do this.

and IF I cook something like this.. I'm prone to eat it till I'm
sick. BUT.. I did just by a food saver vacuum thingy last week..
haven't tried it out yet.

Chuck (in SC)
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article ,
"Chuck (in SC)" wrote:


What are you planning to use it for?

nancy

Mostly for cooked foods I think.. I live alone and don't feel like
cooking during the week due to working at night. I thought I'd make
my own dinners on the weekend and freeze 'em for use during the week.
Chuck (in SC)

Smart move. Be sure to use plenty of bag stock; you can wash and reuse
those bags. George Shirley claims he uses his until he's down to
freezing one wiener. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007