Recent content by lsutiger

Well, I was able to obtain the type of denseness I was looking for with this recipe. After sitting out for awhile it tasted a bit dry; I was wondering if anyone wanted to take a look at that recipe and maybe give me some advice or point me in the direction of a cake of similar denseness that...

I love cornbread. In fact, I had just made red beans and rice, and that's what made me think that it had a cornbread-like texture.

philso, everything you said is exactly how I would describe it. It is certainly possible that the texture is supposed to be like this, but I was looking for something a lot....smoother? Thanks for all the replies After doing a little more searching on the internet (epicurious), I think what I...

Ah yes, I just read about the cornstarch in a cookbook my mom gave me. So in the case of this recipe, in an attempt at the cornstarch sub, I would just add 1/2 C of cornstarch to the existing amount of flour I used, or should I use less flour? Thanks! BTW I was going for like white wedding cake...

Made my first cake yesterday. I don't have a mixer, so I did everything by hand, which was slightly taxing. The flavor was fine, but the texture of the cake came out different than i was anticipating; it ended up like cornbread. I used all purpose flour instead of cake flour, because I couldn't...

I was just wondering if clarifying it made a difference in taste or texture, since I had never made hollandaise before. I didn't clarify it, and it tasted fine. Thanks for all the replies.

I was just wondering if anyone knows why you need to clarify the butter.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30359,00.html That's the recipe I used, and it appears to be from Commander's Palace, which is one of the most, if not the most, famous restaurants in New Orleans. Thanks for the link as well!

I just came across a massive amount of bread, and I was wondering what everyone does for making bread pudding. I already made one batch in a traditional new orleans style, but I hear that there are all kinds of bread pudding recipes out there, and I've got a ton of bread left. I'll probably use...

Saints winning in the reopening of the Dome. NOLA will never die, that was OUR superbowl.

http://www.jfolse.com/fr_rouxs.htm In addition to my mom, this is what I go look at when I need some info about rouxs.

muchos gracias! On another note, anyone have a preference of teriaki or soy [sauce] for use in a mariniade? I was going to go with soy.

My friend went deep sea fishing in the gulf last weekend, and he just brought me this enormous piece of tuna, probably 10 lbs. I was just wondering what everyone does with tuna, aside from the requisite soy/ginger/wasabi and sesame seed crust recipe.

Haha, yeah you really should try it. I used two potatoes and made no less than a PILE of them. I'm going pan fry the rest of them later tonight, and make either some pesto or some kind of sauce to throw on top of it. BTW, they are really filling.

Just pan fried like 5 of them to see what it tasted like. Really good, nice and crunchy, which is how I like them, although I'm sure once you do that, they technically become something other than gnocchi. Anyways, good thread, thanks for everyone's help/comments!