Recent content by Margaux

:eek::eek:Wow--105 here.

Tonight I did fried catfish, hushpuppies, okra, and stuffed jalapenos. MMMMM!

I use canola, grapeseed, and olive oils. And European butter:ohmy:

I would seriously consider trying it now. That depends on how it's stored. Just going on the fact that you're asking about it, it makes me wonder if it has been cellared properly. As a personal aside, I think Dom Perignon is a little over-hyped. I've had Moet-Chandon (the same company) White...

I absolutely love my stovetop smoker. I've done fish, quail, chicken, all kinds of stuff in it. It works fine on my glass-top electric stove, it fits over 2 burners. Glad to see you're enjoying yours, Kayelle. You can also get more of the wood chips (sawdust) from Amazon--it lasts forever. I...

Champagne pretty much goes with everything. Especially simple things. I like to have oysters on the half shell with champagne, no sauce, just fresh oysters. Or even some caviar on water crackers or toast points, if you're looking to splurge.

zfranca--I realize your comment was not directly posted to me, but I feel I should respond immediately. While I realize your comment about potassium overload was most likely in jest, it is an extremely serious matter. An even slight elevation in your potassium level can be not only harmful, but...

Helloooo!:chef:

You definitely have to shell them.

I made the Spinach/Feta/Peppadew muffins from this month's "Bon Appetit". I don't like feta, so I subbed some fresh chevre. They turned out really great, and so pretty, too! The recipe made a dozen muffins, so most are going into the freezer.

Food Saver!!! I rarely use chicken breasts, but I do freeze practically everything else with my food saver.

You could even take out some of the meat sauce and give it a quick pulse in a blender, then add it back into the rest of the sauce. That'll help thicken it if you don't want to add butter to the mixture.

We had Filipino-style Chicken Adobo with rice and matchstick carrots (precut so I didn't have to do it!)

Have you thought about a Veracruzana sauce? You can make it as spicy/"olivey" as you like------

Years ago, we used synthetic paint brushes. No mas. I would recommend a silicone brush, one with tiny holes in the bristles. They hold your sauces, and are impervious to average high heat. Silicone won't likely melt in normal conditions.