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Hey Q, you can order gumbo file online easily since it's dried. Chorizo wouldn't be aweful in it, I'm sure.

nice menu, chopstix. as to dessert suggestions for the elderly, how about an assortment of bite-sized things? I know my Mom who is in her 80's, can't eat as much as she use to and she likes small portions of everything so she can taste more. petite fours, brownie bites, you can make sheet...

I do some things with tomatillos, roasted, but I've never tiried them in anything like that, Jean. I'll have to try it. Also, if you wash the stickiness away it will loose some of their bitterness(and they're more pleasant to handle)

lol, Kithcenelf now that you said that outloud, better not. I use to make a greenpeppercorn and cognac sauce for steak all the time, reduced and mounted up with butter, very nice but a little sweet for my taste, the peppercorns helped to cut that. If your steak is pepper-crusted that will help...

Don't let them scare you, it's very unlikely you will need a fire extinguisher. It sounds like your saying your recipe calls for flaming the cognac, then adding more cognac and reducing? That seems like an extra step you don't really need, the reducing is the important part.

pro chef is being sold at WAlmart? Well, if you don't have the earlier version I'd say, yes it is worth it. There is a lot of basic information there.

wow, guys, your making me blush here

I saw a picture of one of these tasty little Chinese buns filled with a western-style sliced tenderloin; looked wonderful, in one of the industry mags, perhaps Restaurant News. Looked so good and it stuck in my mind, so I found a recipe for the buns that looks good. Anyone make Char Siu Bao or...

okay, I posted it in the Stews forum: Buttermilk gumbo with sassafras shrimp and candied bacon. I don't think I have the scallop recipe, June. I had a different computer then and I wasn't happy enough with the dish to keep it, mostly because I didn't have timbale molds

Buttermilk Gumbo with Sassafras Seared Shrimp and Candied Bacon serves 4 By Brenda Palmer !/2 lb. Andouille sausage, sliced 20 largish shrimp, cleaned and butterflied, you can leave the tails on if you like (If you use 31-40 sized shrimp you’ll need 2/3 lb.) 2 Leeks, white parts only, sliced 2...

Hey BB, Rare please and smothered with some nice Michigan wild mushrooms if you have any. Can I bring something from PA to the party? Okay, I know I have the gumbo recipe around somewhere. It's not a traditional gumbo, some may argue it's not a gumbo at all. The reason it was so good Jen, is...

wow, even more people I know! June told me that "a few of us are spending time at DC" a few.....like 15?

Nice to meet you MJ and GB! I have not made gumbo before or since that fundraiser, but it was pretty good. Jen made a wonderful cinnamon icecream that day. no food photography GB?

Allen, Jen Attie, Lyn Nice to see everyone

Well, I see a lot of familiar faces here! Nice to see everyone. For those that don't know me, I've been cooking professionally for 18 years now. I currently work the saute station in a fine-dinning restaurant and do catering on the side. I'm interested in food writing, styling and photography as...