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"My friend in Nacogdoches, Texas makes this pear honey and I love it. My wife had to learn the recipe and every year we mooch pears. Can't wait for my trees to get large enough to bear fruit.LR Beckwith"
"I can't help but agree with your father. I was born in Louisiana in 1940 and have enjoyed Shrimp Gumbo for many years. When you add sausage to it the shrimp flavor is overpowered. A friend of mine in La Rose said to me if it's not shrimp, it's not gumbo. His wife made wonderful gumbo and never put a hint of sausage near it. This is truly one of th..."
"This is a basic etouffe' and very good. You shouls also add every spice you have in the pantry. My wife combined Justin Wilsons recipe with Pickwick cafeteria in Baton Rouge and used all spices from each and it's a killer recipe.When she finds it again I will post it. She's afraid it was lost in a move to the middle east in 1989.LR Beckwith"
"This dish should start with a golden Roux, which is butter and flour. It's a basis of the great flavor and really brings out the flavor of crawdads.Cornstarch?LR Beckwith"
"Folks,This is pretty good, but it ain't gumbo. "Gumbo" means "okra". That is the literal translation. I was born and raised in Louisiana and I've had this argument with my Mother-in-law a thousand times. She loves fried okra but doesn't like it in gumbo. That's fine, but then it's an excellent stew, not "Gumbo". L.R. Beckwith"
"My wife made these over the weekend for me. We both loved them. She cut the sugar, we're both diabetic and added a pinch of salt. They were wonderfully light. Can't wait to get back to the states to make them for the kids. LR and Bonnie in China."
"This is an excellent poached egg recipe. It looks better with white pepper. The instant cheese sauce in markets makes a great topping for these eggs.LR Beckwith"
"My wife used to make this cake when we were in the Middle East. It is wonderful and the fruit will have a lovely brandy odor in the kitchen. When I took her home the starter recipe she made me get the cake recipe, also. We had the pecans in the Middle East but they're not available here in China. It is definitely worth the wait.LR Beckwith"
"My wife did this recipe when we were posted in Doha, Qatar in the Middle East and it is delicious. We gave two of these cakes to some British friends and they consumed both for breakfast. The fruit has a lovely brandy odor when fermenting.LR Beckwith"