IN NEW ORLEANS, LOUISIANA
No`~but you can go to youtube and watch cooking, baking, and cake decorating videos also go to allrecipes.com they have many cooking videos and kraftfoods.com has many fun things to make and bake and lots of videos just like being in class and you can play the ones you like over again epicurious.com also has cooking videos just click on cooking videos in at the top of the page. you can also type in cooking videos in your browser bar
A package I produced and voiced for the Kent State Sports Network on tailgating among Louisiana-Lafayette fans.
Duration : 0:3:6
Well, some of you Bed & Breakfast innkeepers missed a golden opportunity. I went to websites of inns best known for their food, but no entrees were even mentioned. How can it be that an award-winning inn for their breakfast doesn’t describe any breakfast? So I went to websites that proudly described their dishes. Here are a few of them.
The Buttonwood Inn is in a small New Hampshire town called North Conway, but nothing about their breakfast is small. They may begin with some Pumpkin-Walnut bread or Apricot-Orange scones, Maple Cinnamon rolls, Blueberry-Walnut Crumb Coffee Cake, or warm Fruit Crisp with granola, accompanied by cool, fresh fruit topped with raspberry sauce . That would be enough breakfast for me, but the chef is just getting warmed up. Next comes a savory dish like Mushroom-Sausage and Cheddar Cheese Strata, Scrambled Eggs with Goat Cheese and Chives and a side of roasted Red Bliss Rosemary potatoes. Then comes the sweet entrée: Baked French Toast Casserole with Pecan and Wild Maine Blueberry topping. Or Light Yeasted Belgian waffles under fresh blueberry sauce. Hail to Buttonwood.
Mission Oak Inn of Henry, Illinois offers some wonderful breakfast dishes like French Banana Crepes and fabulous Blueberry Pancakes, but it was their dinners that snapped me to attention. How about a Pizza of roasted chicken, onion, and cheese atop a dreamy creamy sun-dried tomato sauce? Or tender meat medallions served in a cream, brandy, maple and mustard reduction? Or grilled salmon on fresh greens with original sauce and topped by bacon, green onions, parmesan cheese, and walnuts? Or pork tenderloin marinated in apple cider, grilled, then smothered with homemade apple/peach chutney?
Then I happened to catch Jane of the Hawk Valley Retreat on the phone. When I asked about her most popular dishes, her voice became secretive and sultry and she led me lovingly down the list: German Baked Apple Pancakes, Baked Peach French Toast, pancakes with a brown sugar/strawberry compote, Green Onion and Spinach Cheese Quiche with hash brown crust, and Eggs Benedict with her own secret Hollandaise sauce recipe. The names of her entrees didn’t bowl me over. But as she described every detail, every ingredient and spice, I knew cooking isn’t just fun for her, it is a luscious adventure. There’s a difference. Jane is a master of simple baking.
Like many of these top inns, the chefs at the Bloomsbury Inn use only fresh local farm products. I never expected a South Carolina inn to be full of such scientifically talented people. But they’ve experimented with hundreds of dishes, and the creativity of their top picks boggles the imagination: hot apple soup, poached pears and baked peaches with toasted peanut butter rolls, creamed eggs in a puff pastry, baked cinnamon-raisin French toast, toasted bacon-pecan bread, homemade biscuits with chocolate gravy, peppered praline bacon, and their own version of Eggs Benedict: a delicate crème sauce over croissant, wilted spinach, peppered ham, avocado, and poached egg. Exquisite.
Sue of the Harbour Ridge Inn in Osage was not about to be outdone. She emailed me with her choices, and I appreciated the personal attention. Sue serves fruitinis in martini glasses with a white chocolate mousse base on which she slices banana. Then she pours in Chambord-soaked strawberries with a dollop of whipping cream and a mint leaf for garnish. She does the
Bloomsbury Inn one better by nesting her Cinnamon-Raisin French toast atop a whipping cream custard base accompanied by sausage loaf and delicate poached pears in red wine and orange juice. Another popular French toast starts with fresh grilled pineapple slices, country ham, sliced cheese. Add sourdough bread soaked in French toast batter, grilled and served with a strawberry-jalapeno pepper jam. She also makes egg casserole to order with choices of fresh stuff like roasted red peppers, leeks, mushrooms, sundried tomatoes, spinach, diced ham, cheeses and fresh basil and dill. I was impressed. Nice email.
The Judge Porter House in Natchitoches (where?), Louisiana it not to be missed. The first course at the judge’s might be peach or apple dumplings, bread pudding with warm maple sauce, Peach Crisp baked with a coconut-pecan topping, Apple Brown Betty topped with vanilla yogurt, pecans, and cinnamon, or Berry Puff Pastry stuffed with fresh berries, drizzled with raspberry sauce, and topped with whipped cream. The second course may include delicious pancakes, waffles or French toast, but I featured those things in other reviews so let me emphasize the egg dishes. One baked egg dish features eggs with savory mushrooms and crème Francais cradled in Black Forest ham crisps. Another favorite is Southwestern egg mixture baked in individual ramekins and topped with hearty salsa. Then there’s the Queen Anne Quiche, but the chef was very hush-hush about it. Guess you’ll have to visit the judge’s to check it out.
The two most attractive things Bed & Breakfasts offer are cozy, top rate lodging and the best breakfast ever. Check out these terrific inns.
thumpstheme1http://gdata.youtube.com/feeds/api/users/thumpstheme1PeopleLouisiana, Travel, FoodLouisiana Travel – Food
Duration : 0:0:16
Part One of “Caribbean Cruises – Paradise Awaits” covered the growing popularity of cruising and highlighted the Eastern Caribbean. Let’s move onto the two other areas of the Caribbean you might want to cruise to.
Western Caribbean A Diver’s Paradise
The Western Caribbean has a more tropical flavor than the Eastern Caribbean and is becoming increasingly popular with cruisers. Belize, Grand Cayman, Jamaica, Cozumel and Costa Maya are among the most popular destinations in the West. Most ships that depart from Texas and Louisiana ports usually travel to this part of the Caribbean because it is so close and you will probably find the departure ports less crowded than ports like Miami.
Beautiful weather abounds year round but be aware that hurricanes can occur around the end of October to early November.
Snorkeling and scuba diving is world renowned and is perfect for those looking to spend their time engaging in water activities. Unique to the Western Caribbean are magnificent ancient Mayan temple ruins that are well worth taking the time to visit.
The Grand Cayman islands are easily the most popular destination in the Western Caribbean and are made up of three islands; Grand Cayman, Cayman Brac and Little Brac. As it is a British Territory there should not be any language concerns and because of their Westerly location the Caymans are normally hurricane free making them ideal to visit any time in the winter.
Southern Caribbean Unwind In Lush Tropical Beauty
Lastly, we have the Southern Caribbean which is considered to be one of the last unspoiled tropical regions in the world. Antigua, Barbados, Aruba, Costa Rica, Dominica and the British Virgin Islands are the major tourist destinations in the area and they are all equally beautiful.
The dead of winter is the best time to cruise the Southern Caribbean and since this part of the Caribbean is not as popular yet it is less crowded and less expensive. The Southern Caribbean attracts the traveler that wants to get away from it all for some well deserved peace and quiet.
As temperatures in the Southern Caribbean remain pretty constant and tropical storms and hurricanes are unusual this is a perfect cruise destination for anyone wanting to see unspoiled natural tropical beauty. The Southern Caribbean is a perfect place to relax and unwind in some of the most beautiful settings in the world and the beaches will not disappoint.
With so many choices it can be hard to decide on which part of the Caribbean to sail to but rest assured you can expect a vacation you will always remember. Whether you plan to dive, shop, or just bum around on some secluded beach enjoying the sun you will find the Caribbean is just what the doctor ordered.
It’s Cajun Country on this week’s show for a look at the people, places, and spices that form the backbone of this stick-to-your-ribs cooking. Nothing’s more authentic than Cajun cuisine, and no company’s more attached to the area and its food than Tony Chachere. Founded by local native Tony Chachere in Opaslousas, Louisiana, the company has become synonymous with Cajun cooking. We’ll sample the spices, see the fare at a local festival, and in general, whoop it up in Cajun Country!
Duration : 0:26:8
How long would it take a freighter or cargo ship to travel from New Orleans, Louisiana to Venice, Italy?
I am a fiction writer and my ususal research sources have failed me on this occasion. I’m just looking for a ballpark estimate from New Orleans to Venice with maybe one refueling stop if necessary.
It depends entirely on how fast the ship can travel. A ship that travels at 20 knots covers about 500 miles per day, and would make it from New Orleans to Venice in about 14 days. A ship moving at 10 knots would take twice the time. And so on.
Note that a realistic "refueling stop" would be the port of Algeciras, in southern Spain. That would be about 9 days out from New Orleans at 20 knots. When passenger liners traveled between the Med and NY they would stop at Algeciras before starting the trans-Atlantic "speed run".
Remember that it takes a ship 8 to 12 hours to travel from New Orleans to the mouth of the Mississippi. A "pilot" is required for that trip: http://www.crescentpilots.com/
"Smitty’s" Louisiana Sports Cafe, Old Spanish Trail and Hwy 288, Houston, Texas.
Duration : 0:2:17
Categories: Louisiana Cooking Tags: boil, cob, cocina, cook, Cooked, cooking, corn, cucina, cuisine, cuisson, eco-friendly, energy, experiment, food, free, green, hot, how, Howto, kitchen, la, Louisiana, Louisiana-Style, mini, ON, Our, oven, potato, potatoes, project, sausage, science, shrimp, Smallest, smoked, solaire, solar, solare, states, sun, suncooking, SunshineCooking, TEST, The, to, united