When I was in NOLA and Baton Rouge last week, I picked up some Camellia red beans, Louisiana rice, some andouille and sausages, Tasso, and pickled pork so I could make authentic red beans and rice today. [Reply]
Yesterday I went by Curt's Market to get a couple Ribeyes. They have ribeyes on special on Saturday. $15/lb, but daaaaaaamn......are they good. Dinner tonight was steak on the Weber Gas Grill, fresh corn on the cob from farmer's market, mashed potatoes and a big ole RC Cola. Yeah buddy....
Originally Posted by gblowfish:
Yesterday I went by Curt's Market to get a couple Ribeyes. They have ribeyes on special on Saturday. $15/lb, but daaaaaaamn......are they good. Dinner tonight was steak on the Weber Gas Grill, fresh corn on the cob from farmer's market, mashed potatoes and a big ole RC Cola. Yeah buddy....
Originally Posted by mikeyis4dcats.:
My wife took me to bluestem for my birthday. Probably one of the top 3 meals of my life, one of the others also at bluestem.
Originally Posted by :
Once people get over their initial repulsion over the idea of this recipe, their first question is inevitably “What does it taste like?”
First, unripe bananas – even after baking – have a starch-to-sugar ratio of 25:1 (a ratio that changes dramatically to 1:20 when ripened). So if you’re expecting a bizarre combination of savory and sweet, you’ll be disappointed. Unripened bananas and plantains are much more related to potatoes than fruits. A friend of mine described the flavor of the baked banana as being similar to baked artichoke hearts. And so much of what you taste is the sweetness of the ham, a bit of tang from the mustard, and the zip from whatever kind of cheese you use from the sauce.
