New Orleans Eats Forums at NOLAEats.com

Izzy--here's the link: http://www.emerils.com/recipe/4161/Fresh-Fig-Up-side-Down-Cake-with-a-Hazelnut-Ice-Cream My tweaks included 1)cooking the figs with brown sugar instead of white sugar, 2)cooking for a little longer than suggested, 3)using much less butter for the sauteed figs and 4)using a 12...

Yeah JaG, I'd say freezing was the culprit.
Too many ice crystal damaging the flesh.

Maybe we could auction off some of these gift cards we have. I've had a PF Chang's one for a while. Heck, I've had several WF & Eddie Bauer ones. I just never think to use them. Please, just give me cash or one to MY favorite restaurant. If you mention a restaurant & I say I've NEVER been th...

JaG, I keep a supply of my favorite vitamins, herbs, essential oils, Neti Pots, etc on hand for my friends, family & students who want them. I have 3 companies that I work with through their catalogs. I can basically get anything anyone wants (with an exception or two). I hope no one thinks I'm ...

My next door neighbor brought over a dishpan of figs last week, and I made a fig upside down cake, cribbed from an Emeril recipe. You half or quarter the figs and cook in a black iron skillet with butter and brown sugar, then pour over a cake batter, pop in the oven, and bake until done. Just like ...

Freezing really ripe, peeled bananas in a zip lock works great for making smoothies a nice thick consistency without diluting the flavor. It is naturally sweet that way.

Other frozen fruit is good too.

Whether it's the two of us or we're dining solo, we sit at the dining table in the kitchen. No TV, no phone interruptions. We usually put on some nice music & candles. We're working on our house to get the dining room back. It's going to take a major shift of furniture in all of the house, but I...

Eggs, sharp cheddar, pepper jack and various other cheeses. Omelettes, frittatas, quiche & egg salad. Or just cheese & crackers. Canned beans - garbanzos for hummus, black beans & pinto beans. I like bean dip & can whip it up in a flash if students pop over. Crackers of many differen...

Happy to hear I've left a lasting impression! You'd be shocked at the emails I get from all over the country about something I wrote almost 5 years ago. Cooking a Steak in a Cast Iron Skillet For the record, I still cook them the exact same way with fantastic results. Still much better than charcoa...

kcdixiecat wrote:Oh..that does sound yummy...but I'd probably just cut a big ole fresh tomato into chunks...top it off with mayo..and eat it..eat it ALL. Ok, I need a support group.

Some avocado in there would be nice too!