New Orleans Eats Forums at NOLAEats.com

Heh, we had the original Amana RadaRange back in 1970. They would demo it in appliance stores, and pop popcorn in a brown paper bag. I tried it one Sunday afternoon. The corn popped alright, but suddenly, the bag burst into flames. Dad was enjoying a frosty schooner, while watching the game on TV. H...

I actually saw a set of the bowls once, at the flea market on Jeff Hwy. Sticker price was crazy high, although I didn't stop to haggle.

I have one of those microwave ones with the T-bars. The story on the box says some 10 year-old girl invented it There are a buch of uni-taskers boxed up in the barn. One I'll probably never use, but nostalgia won't let me throw away, is a a cast aluminum, wall-mount, hand-cranked ice crusher. The pa...

M.E. food isn't all that low-carb unfriendly. But, IIRC, Acropolis doesn't have whole wheat pita, like Mona's and Byblos do. At least they didn't used to.

JudiB wrote:PS Low n Slow... that's amazing.. didn't you give them lots of help during the transition, time before last?

I showed Leigh how to fix an indexing glitch, so the archives would be searchable. Truth be told, I just Googled and found the answer.

A dozen tries using the reset lost password link-- nothing. Email to Leigh, well it was after 5pm on Friday, so wait 'til Monday. Definitely not re-registering as L-N-S-WTF?2.

In baking, weight is everything. Measuring by volume may (read: will) give undesirable variation, especially with the flour components. Consider if you use a measuring cup to scoop flour from a bag, versus pouring the same flour into the cup. With scooping, compaction will occur, giving more flour b...

I've made my own pizza dough for years, concentrating on getting a whole wheat crust that's as close as possible to a regular one. After many trials, this one, posted here is the best to-date, if not, finally, total success.

I posted my 100% Whole Wheat Pizza Dough recipe a couple years ago, it seems, on "TOB", but apparently it's now gone forever. No matter, I revised it within the last six months, after a bit of an epiphany, and the result is infinitely better, and nearly indistinguishable from real pizzeria...