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It's been a long time since I came here, so I wanted to make sure I shared with you one of the best things I've found since I last posted. Creole Seasoning a la Gumbopages.com I started cooking gumbo (and have come up with some killer recipes, as well as some interesting alternative...

I just found out the Publix here (we just moved) has bulk habaneros! It's been about a year since I had a grocery store close by that even had them, let alone sold them loose. Sweeeet, it's SALSA TIME! XD

This was created partially from a crawfish etouffee recipe I found on recipesource, with some additions and ad libbed spices. It would work well as a vegetarian dish with a dense vegetable to replace the shrimp. Modified Shrimp Etouffee 1/2 c Butter or margarine 6 tb...

Please bear with me; it's been quite a while since I made these at all, and I have never written down the recipe. This might require a few updates. :lol: Mix: 1 lb ground pork 1 lg (or 2 med) white onion, diced 2 lg carrots, grated 1-2 bn scallions (with greens), diced 1 med head bok choy...

I enjoy a good stout, and can deal with your standard domestic fare if nothing else is available, but there are some beers that are just a lot more interesting. Blue Moon is a good one. Nothing terribly expensive, and pretty widely available; it's a Belgian white ale. Absolutely delicious...

I'm a programmer from Minnesota (currently trapped in the humid [wow, these are some strict word censors] which is Florida); I've been looking for some new forums and ran across this one. I love to cook -- mostly Chinese and Italian, though recently I've been getting into Japanese food...