Serious Eats: NOLA_Pam's Profile

From Serious Eats

Seriously Delicious Holiday Giveaway: La Quercia's Cured Meat Experience

Right off the Antipasto plate.

NOLA_Pam at 11:24AM on 12/13/11

From Serious Eats

Giveaway: Win a Free All-Natural Bell & Evans Turkey from Pat LaFrieda

I like the looks of the beet, apple, current salad. Bet it tastes good too. I am definitely making it this year

NOLA_Pam at 1:19PM on 11/18/11

From Talk

Annoying Lunch Habits of Coworkers

The main deal is I bring my lunch, no prob. But the young girls do not do their dishes. I have to wash all this crap: dishes forever. What a pain.

NOLA_Pam at 10:56PM on 07/25/11

From Serious Eats

SE Staff Picks: Our Favorite Sack Lunches

I just bring leftovers. But, I see these threads about the smells and how peeps are offended. I don't get it. I love the smell of good food. It would only offend me if it was spoiled. Just noticed NOLA_psycho, great name.I think I am just NOLA neurotic.

NOLA_Pam at 8:01PM on 05/18/11

From Talk

Santa is the Best! What was under your tree?

My son and daughter-in-law sent me a 10 lb. never frozen dry aged Prime rib roast which I cooked for everyone on Christmas day. Yummy!

NOLA_Pam at 11:25AM on 12/28/10

From Drinks

How to Make Cold-Brew Iced Coffee

I just put half a cup of grinds (French Market coffee and chicory) in a jar with two quarts of water. Let it sit over night on the counter. Stain thru wire strainer lined with flour sack towel. Enjoy. If you like it sweet use simple syrup.I always have some for cocktails. Wonderful cold or warmed up. Absolutely no acid. Coffee of the Gods!

NOLA_Pam at 12:12PM on 07/13/10

From Serious Eats

Cook the Book: 'Mary Mac's Tea Room'

Any meat and three in any small southern town, never had a bad meal at any of them

NOLA_Pam at 11:58AM on 07/13/10

From Recipes

The Crisper Whisperer: What's a Cucuzza?

I have always seen them in New Orleans, not at the big supermarkets, but at farmer's markets and smaller locally owned groceries. The couple of times I cooked them I treated them like a stuffed Zucchini. As a big Louis Prima fan, I also am familiar with the song.

NOLA_Pam at 11:34AM on 07/13/10

From Serious Eats

Cook the Book: 'The Frankies Spuntino Kitchen Companion & Cooking Manual'

Eggplant Parm, Made some yesterday.

NOLA_Pam at 4:57PM on 06/14/10

From Serious Eats

Cook the Book: 'Pig: King of the Southern Table'

Paul Prudhomme's Cajun Pork Roast, It's very good with Martha Villas' macaroni and cheese.

NOLA_Pam at 2:55PM on 05/17/10

From Serious Eats

Cook the Book: 'Ready for Dessert'

This week so far it's Marcella Hazen's Italian Chocolate Mousse, by tonight it might be the Berry Chantilly cake I'm picking up at WF for Mom's 87th birthday.

NOLA_Pam at 1:14PM on 04/14/10

From Talk

Cooking & Preparation Methods

I use all those techniques except brining. I've tried it and the only difference I can tell is it makes everything too salty.

NOLA_Pam at 12:25PM on 03/25/10

From Serious Eats

The Second Annual New Orleans Roadfood Festival This Weekend

Well Sunday will be one busy day. Run uptown for the Mardi Gras Indians, cab back to the Quarter for the Stella shouting contest( Tennessee Williams Festival) and some shrimp Uggie. Maybe I'll take Monday off to recuperate.

NOLA_Pam at 12:05PM on 03/25/10

From Serious Eats

Cook the Book: 'Rose's Heavenly Cakes'

Paul Prudhomme's Coconut Cake

NOLA_Pam at 10:30AM on 03/23/10

From Serious Eats

Cook the Book: 'Forgotten Skills of Cooking'

Green Beer while waiting for the parade tomorrow night.

NOLA_Pam at 11:01AM on 03/16/10

From Serious Eats

Cook the Book: 'Rose's Heavenly Cakes'

Paul Prudhomme's Coconut Cake

NOLA_Pam at 10:59AM on 03/16/10

From Serious Eats

Cook the Book: 'Italian Easy'

Fried Eggplant

NOLA_Pam at 10:54AM on 03/10/10

From Serious Eats

Cook the Book: 'My New Orleans'

Creole tomatoes

NOLA_Pam at 10:32AM on 03/02/10

From Talk

Need a suggestion for a tasty beginner fish dish

We love trout meuniere at my house. I make the basic meuniere with what ever fish is reasonably priced that week. Last week it was red snapper. Farm raised catfish is usually fairly reasonable and is quite good prepared with a meuniere sauce.

NOLA_Pam at 12:05PM on 03/01/10

From Serious Eats

What's The Best Sandwich You've Ever Had?

Any poorboy from Parkway Bakery.

NOLA_Pam at 11:45AM on 03/01/10

From Serious Eats

Cook the Book: 'The Art of Eating In'

I love to share good food with friends and family. doing that in a restaurant can be awfully expensive.

NOLA_Pam at 3:36PM on 02/22/10

From Serious Eats

Cook the Book: 'Salt to Taste'

Cabbage, even make cabbage gumbo!

NOLA_Pam at 3:12PM on 02/19/10

From Serious Eats

The Food Lab: Fresh Ricotta in Five Minutes or Less

I have a couple of dozen flour sack towels and use them to strain everything. Just throw them in the washer when you are done. I found them at the American Chair Store online for a very reasonable price. The ones at amazon and WS were too expensive to buy in quantity for a frugal gal like me.

NOLA_Pam at 12:04PM on 02/19/10

From Talk

Do you like to read cookbooks like novels? Which ones?

@olddad I think Frank Davis is a hoot but I'm not that crazy about his recipes.
My current reading as a novel favorite is John Besh's "My New Orleans".

NOLA_Pam at 9:34PM on 02/12/10

From Serious Eats

Cook the Book: Ad Hoc at Home

Mandina's, New Orleans, wonderful turtle soup, marinated crab claws, and trout meunaire.

NOLA_Pam at 4:09PM on 02/08/10

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