Fat Tuesday mantra “Suck head; pinch tail!”



Grow grow grow!!!!

Okay, so do you want the good news or the bad news first?  Let me start gently, then.  The good news is that it’s crawfish season again and it will be available for Mardi Gras!  The bad news is that this year is starting out like last year with small crawfish due to the cold weather, according to the Town Talk, a Louisianna based news publication.  This is a bubble buster for those of us living in Texas/Louisianna who’ve waited patiently to enjoy this seasonal delicacy.  Blame it on global warming but the weather is one of the major factors in getting them to plump up!  Once the weather starts to warm up, then you’ll be seeing some decent sized crawfish.  So, enjoy the festivities and the OTHER  food offered before Lent starts such as shrimp po’boys, king cake (good luck!!), pancakes (Shrove Tuesday tradition from England), or whatever street fare you find!  

Oh!  And, if you do get to eat crawfish this year, try it with lemon pepper (and beer).  If this is your first attempt to boil them, please don’t forget to purge them of the swamp muck by dunking them in ice water bath for ten minutes or so, then boil. 

Crawfish happens to be Stacy’s favorite, so stay tuned to Hungry-4-More because he may surprise y’all with a Cajun recipe for crawfish boils! 

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Jucy Lucy Made Easy!!!

Williams-Sonoma's Stuffed Hamburger Press

 Williams-Sonoma is selling this inexpensive device for $12, and it’s just perfect for creating the mouthwatering Jucy Lucy!  Doing them by hand can be a little tricky but this little burger press will help you estimate how much beef to add.   The press will seal the two meat patties together so that none of the ingredients tumble out, and that’s a plus if you’ve ever tried making Jucy Lucy’s yourself.  For me, it’s a plus to have round burgers instead of flying saucers of all shapes and sizes!!!  Flying saucer burgers didn’t have a good seal, and so, had devastating endings on the grill.

While you’re creating the perfect JL burger, check out Chef Stacy’s Jucy Lucy recipe!  Believe me when I say that anyone who has had Stacy’s JL burger considered it the best burger they’ve ever eaten.  Give it a try and let us know how you like it!

Texas Style Jucy Lucy

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Healthy Oils turn into Trans Fats If You…

Oil and Candy Thermometer

…bake or fry with them at a temperature BEYOND their burning point (or smoke point).  Use a instant read thermometer specially made for oil temperatures that can reach up to 500 degrees Fahrenheit.  Below are roughly the burning point temps for some commonly used oils. 




Flaxseed, unrefinedSafflower, unrefined



356° F – 370°

Vegetable Shortening 

361° F – 401°








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Foodie: The New “F” Word?

In 2009, I was labeled a “foodie” as I was becoming more interested in everything culinary. Not knowing what that

Paul Levy

term meant, I discovered that the word was coined back in 1984 by Paul Levy and Ann Barr who collaborated together for a book called The Official Foodie Handbook: Be Modern – Worship Food. Perhaps I’d been living under a rock all these years but the word “foodie” must’ve resurfaced recently to give a growing hoard of food enthusiasts, like me, a name.

Ah, but life wouldn’t be complete without a tiny, but vocal, group of people who dislike the “foodie” label and butcher its original meaning (e.g., Chowhound). Clearly, the witty journalist, Levy, was misunderstood. But, that doesn’t matter to him because he still uses the word as an adjective that does not discriminate between kitchen heroes and dining room snobs. His foods essays focus on substance over style with tasteful and fashionable execution.

Lucinda Scala-Quinn

The foodie world is full of interesting people who may not like the label. Take, for example, Lucinda Scala-Quinn, Executive Food Editor at Martha Stewart Living Omnimedia and star of the upcoming series “Mad Hungry with Lucinda Scala Quinn,” premiering on the Hallmark Channel September 13. She says,

“Foodie= food passion+love+curiosity and a kick ass natural palate. I like to think of us as coming from a family where the earliest memories of fun, happy times were centered around the family table. I was always in the kitchen and got the cooking, eating bug early. While I’m not a fan of the term, ‘foodie’- I’m inspired to coin a new term…stay tuned.”

Scala-Quinn’s new show centers around how to bring back the family to eating together, and how she created appetizing meals for her husband and two boys. The family home is definitely where most of us become aware of the sweet, salty and tangy flavors of our culture, nation and world. And, this is where the foodie seed germinates.

A few of us foodies actually take it a step further and become chefs or food writers such as Austin-American Statesman’s Addie Broyles who says,

“Without a doubt, curiosity is at the heart of being both a foodie and a journalist. All my life, I’ve been a nerd for trivia and I love learning the how and why behind faucets of everyday life. I got into journalism because I loved that idea that it could be your job to learn as much as possible about a subject and then find a way to explain what you’ve learned to others. Being a foodie means I get to geek out about all the delicious things that life has to offer. The history of why we eat the way we do, what are the best ways to prepare a particular dish at home, where in the world you can find other people making wonderful food. I didn’t set out to combine my love of learning and writing with my love of food, but it certainly worked out that way!” Check out her defense of the word “foodie.”

Addie Broyles

Foodies get jobs just for being foodies. Take chef Kristin Andrews. She works in a gourmet grocery store called Central Market in Austin, Texas. Her job title is “foodie” and that comes with a bit of expertise in everything food related. Such an expert is essential for foodie customers who need help with their own home creations. Andrews explained that most of her free time is also spent around thinking and preparing food. It’s a passion! Even a “sensual and personal” love affair with food that Andrews says makes sharing with family and friends such a wonderful experience.

Wine section at Central Market

In Paul Levy’s article “What is a foodie?” for the Guardian in June 2007, he states:

“And I wonder what the word means today? It long ago stopped being (if it ever really was) a term of abuse. But is it a compliment about your knowledge or food or the sensitivity of your palate? Or is it simply a value-neutral description, like civil servant, football fan or stamp-collector? Can you be a foodie-nerd?”

Of course! This statement sums it up for the the amateurs and professionals among us take great pleasure and pains to express our love, passion and and joy through food.

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The Commonsense Kitchen: 500 Recipes + Lessons For A Hand-Crafted Life

September cookbook release

Wondering what to get a high school or college graduate ready to start a new life on their own? Tom Hudgens’ book “The Commonsense Kitchen: 500 Recipes + Lessons For A Hand-Crafted Life” out this month at bookstores near you should be one of your top gift choices for your young hungry scholar who probably didn’t get an ‘A’ in “How to survive in a kitchen 101.”

Hudgens was a former student and later chef at Deep Springs College, which is an all-male two year liberal arts school and working ranch near the Sierra Nevada that admits only 12 students per year. A copy of this ever-expanding cookbook was given to each of the graduating students every year, which became a rich tradition and thoughtful gift. For the graduates this surely was a great reminder of the many culinary memories and kitchen wisdom that Hudgens passed down to them during their stay at Deep Springs, but it has become a kitchen survival guide for any novice no matter what age they are!

The cookbook is as big as a college textbook and written in a student/teacher like manner. Right off the bat, as any good professor worth his merit would, Hudgens tells you what school supplies to get (e.g., kitchenware), gives you a solid introduction of the class (i.e., culinary basics), and provides a good syllabus to follow (i.e., Breakfast, lunch and dinner).

You may laugh at the thought that someone would need to know how to make a proper sandwich, or even how to make pasta from scratch, but even if you already know these things, you will come out of these “workshops” learning something. Amazingly, Hudgens is able to convey easy to moderately difficult visual cooking concepts to paper. He wraps up the cooking course beautifully at the end of the cookbook with a comprehensive review of what you’ve learned by teaching you how to put it together in the form of a menu, which is in itself is a very useful skill to have.

There are many little nooks and crannies in this cookbook that entice you to read further than just use it mainly as a collection of delicious recipes. You’ll find short stories about life at Deep Springs, Hudgens’ childhood memories , poetry and even how to take care of laundry stains! Hudgens has thought of everything a novice would need to know to survive in the kitchen, enjoy the art of cooking, and much more.

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