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Russian dressing is the only use I have for ketchup. I don't put it on salad but it's great on a reuben. I mix about two parts mayonnaise to one part ketchup and thin it out with a little lemon juice. I also add some finely chopped onions and sometimes some Crystal hot sauce.

hungryone wrote:The grilled pizza rivaled a NY coal-oven pie . . .

If you get a pizza stone you'll be fixed up to bake pies like any of the old NYC pizza parlors.

Crawfish bisque. Cooked the bisque Saturday afternoon then let it sit in the refrigerator overnight. Pulled it out Sunday morning and made crawfish boulettes while it was reheating.

How can you hate something like this: http://pic20.picturetrail.com/VOL1352/9723635/19148917/360669853.jpg Charlie Palmer Steak House, Grand Sierra Resort, Reno. Called the FLAT IRON. Marinated Skirt Steak. Not sure what's underneath. Featured in a Reno dining magazine. I haven't been there (yet) t...

I hate asparagus, too. I've had it cooked dozens of ways and it's never done anything for me. My main problem with asparagus is its ubiquity, though. I'm really tired of everyone thinking a piece of asparagus on a plate really classes up a meal.

I think fried seafood needs to be on pretty sturdy bread. The combination of fried food, mayonnaise, and soft bread is pretty unpleasant to my palate. Sometimes fried oysters or fried soft shell crabs on toasted white bread or Texas toast (like Casamento's) is hard to beat, though.

Funny. My son has always LOVED ketchup, and always thought he only liked Heinz. For some reason, we had a bottle of Hunt's ketchup at the house, and my daughter set up a blind tasting for him. He thought they were so close so as not to have much difference at all, but in fact, he said if he had to ...

Nanette, I use ground veal for "turtle soup" and it always turns out great. The trick is to season it with the right combination of cloves, allspice, and mace. That gives it a gamey flavor that tastes like it comes from the meat instead of the seasoning. I don't have the recipe handy, but ...

I don't know if I'd use it for gumbo, but I like to keep a jar of dark roux on hand to thicken roast beef gravy.

Anyone know what that is?