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 Forum: Mr. Lake's Nonpompous New Orleans Food Forum   Topic: Kitchen Aid Attachments

 Post subject: Re: Kitchen Aid Attachments
Posted: January 11th, 2015, 5:24 pm 

Replies: 4
Views: 341


We have the pasta maker attachment. It's great, although I hardly ever have time to use it.

 Forum: Mr. Lake's Nonpompous New Orleans Food Forum   Topic: Cafe Minh

 Post subject: Re: Cafe Minh
Posted: January 3rd, 2015, 6:55 am 

Replies: 5
Views: 671


Is this the place out on Vets? I've been there a couple of times and enjoyed it too. It seems so far away though...

 Forum: Mr. Lake's Nonpompous New Orleans Food Forum   Topic: Pork, Fresh Kielbasa, and Saurkraut Stew Polish Style

Posted: September 21st, 2014, 7:19 pm 

Replies: 5
Views: 527


You mean it is just dry flour and nothing else? Interesting.

 Forum: Mr. Lake's Nonpompous New Orleans Food Forum   Topic: Pork, Fresh Kielbasa, and Saurkraut Stew Polish Style

Posted: September 21st, 2014, 4:01 pm 

Replies: 5
Views: 527


tell me more please about the dry roux. I've only ever made one with oil.

 Forum: Mr. Lake's Nonpompous New Orleans Food Forum   Topic: Freshest Eggs!

 Post subject: Re: Freshest Eggs!
Posted: September 11th, 2014, 5:19 am 

Replies: 8
Views: 778


Does anyone know where to buy yard eggs locally? I generally get them from the trailhead market, or the covington feed and seed store, but over here the chickens seem to have taken a laying holiday lately and I am down to my last two good eggs!

 Forum: Mr. Lake's Nonpompous New Orleans Food Forum   Topic: NCIS New Orleans

 Post subject: Re: NCIS New Orleans
Posted: September 2nd, 2014, 8:05 pm 

Replies: 16
Views: 1260


what, it's started already????

 Forum: Mr. Lake's Nonpompous New Orleans Food Forum   Topic: Range/Stove Hoods

 Post subject: Re: Range/Stove Hoods
Posted: August 28th, 2014, 6:31 am 

Replies: 6
Views: 457


We don't have a hood but have mounted our microwave over the stove. This has a ventilation feature - we use it not because we are concerned about carcinogens (might as well go live in a cave) but simply to clear the air of smoke/steam/smells when necessary.

 Forum: Mr. Lake's Nonpompous New Orleans Food Forum   Topic: Sage

 Post subject: Re: Sage
Posted: August 24th, 2014, 8:16 pm 

Replies: 2
Views: 259


You can also dry it. Tie bunches of it together and hang from any available indoor spot. I tie it to my curtain rods. When dry ( a week or so) crumble and save it.
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