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 Forum: Mr. Lake's Nonpompous New Orleans Food Forum   Topic: This Weekend Bread Making is Caraway and Dill Seed Bread

Posted: September 11th, 2017, 11:53 am 

Replies: 10
Views: 149


I was going to make just a plain bread. I made yogurt cheese earlier in the week and I used the whey for all of the liquid in the bread. I thought caraway and dill seed would go well with the whey. Made the starter Friday, dough Saturday, and bread Sunday. My normal bread making game plan. Sunday af...

 Forum: Mr. Lake's Nonpompous New Orleans Food Forum   Topic: JimZ's World Famous Blue Cheeze Dip

Posted: September 10th, 2017, 2:49 pm 

Replies: 4
Views: 116


Simple recipe. 1/2 cup mayo, 1/2 cup yogurt, 1 Tbs lemon juice, good arm shake of Tabasco, and 1/4lb Blue Cheeze. Got the troops lined up. Dried Serranos are just for looks, although some pepper flakes might not be a bad idea. https://farm5.staticflickr.com/4421/36314739664_dbae8bea80...

 Forum: Mr. Lake's Nonpompous New Orleans Food Forum   Topic: Liver and Onions for Saturday Dinner

Posted: September 10th, 2017, 12:23 pm 

Replies: 11
Views: 162


Now, Now, lets talk about how good this meal tasted. Onions, carrots, spuds, and liver is delish.

 Forum: Mr. Lake's Nonpompous New Orleans Food Forum   Topic: Liver and Onions for Saturday Dinner

Posted: September 10th, 2017, 10:14 am 

Replies: 11
Views: 162


Zappardoe's had calf liver on sale for $2.99lb this week. That means I had to buy some for one of my favorite meal, that I only cook a few times of the year. So it is a special treat. With the liver I had Zaatar Roasted spuds, and gingered carrots. Got a nice plate of yum here. https://farm5&...

 Forum: Mr. Lake's Nonpompous New Orleans Food Forum   Topic: A Fleur de Lolly Update

 Post subject: Re: A Fleur de Lolly Update
Posted: September 10th, 2017, 9:42 am 

Replies: 14
Views: 188


Do you deliver to NOLA, Lolly. Good luck with your new business.

 Forum: Mr. Lake's Nonpompous New Orleans Food Forum   Topic: Beer Poached Swimps with Pasta

Posted: September 9th, 2017, 1:25 pm 

Replies: 4
Views: 94


Bought a pound of large Gulf shrimp, Friday. 12 in the shell weighed one pound. So I did my usual beer poached swimps. To go with them, I made linguine in a mushroom cream sauce. In the sauce I also added, at the end of cooking, diced tomatoes, basil, and defrosted peas. Oh, some marinated bell pepp...

 Forum: Mr. Lake's Nonpompous New Orleans Food Forum   Topic: Loaded Grilled Cheese Sandwich

Posted: September 3rd, 2017, 6:38 pm 

Replies: 6
Views: 119


Thanks, for the comments, Friends. Awt, I used mayo on the outside of the bread. But I also add some butter to the fry pan. Chawlie, I must be French, LOL. Frank, are you allowed to have one of these sammies?

 Forum: Recipes   Topic: Jim Z's Tartar Sauce

 Post subject: Re: Jim Z's Tartar Sauce
Posted: September 2nd, 2017, 6:37 pm 

Replies: 3
Views: 82


Your welcome Courtney. Feel free to experiment with herbs. Maybe I should of cut some of the garden lemon balm to add to the mix. Awt, that reminds me of years ago, when you bought fish sticks. You got a small pack of pickle relish to add to mayo. That is where I got my start.
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