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Wrap a piece of Bacon around a Butterbean and I'd eat it. My mom keeps a lot of old recipes, and I think she was pretty fond of Paul Prudhomme. I'll ask her this weekend if she's heard of it.

Isomalt would work if not for my worries about the intended recipient, who has a history of gastrointestinal frailty. That's actually how he came upon his fondness for almonds and marzipan. I was thinking maybe a glaze or something I could brush on to the elements I'm crafting, chiefly animals...

I let my steak (usually a mediocre cut of ribeye, unless there's a good sale) sit on the counter in the container within which I purchased it before I start to get the grill ready. I use a small hibachi with charcoal briquettes. Once the coals are good and hot, I put the steak/s on, with a...

I'm looking for suggestions on something to use for an adhesive in a dessert sculpture I'm planning, preferably something primarily transparent. My basic concept is a marzipan "Katamari" with almonds and marzipan-sculpted debris stuck to it. For those unfamiliar with Katamary Damacy, it's...

I just found the site, and appear to be a Floridean. I've enjoyed cooking for years, and hated washing dishes for even longer. My greatest familiarity is with more classic midwestern dishes than any other sort, but I also like to experiment. Good to meat you all!:pig: