[speaker001:] Well, what would you have at a dinner party?
[speaker002:] Well, uh, lately, since I have children I've cut down on having dinner parties [beep].
[speaker001:] Uh-huh.
[speaker002:] but [LAUGHTER] when I do I try to keep it pretty simple on things that I can prepare ahead of time [beep], uh, I have one recipe for, uh, a really good, um, type of a meatball. It's called burgundy meatball and it's made with red wine and,
[speaker001:] Oh, gosh,
[speaker002:] um
[speaker001:] that sounds great.
[speaker002:] It's, it's really good and you can make it ahead of time and then, um, make the sauce when you're ready to, um, to serve it.
[speaker001:] Uh-huh.
[speaker002:] That's one of my favorite things to, to serve.
[speaker001:] Well, um, I think it would probably depend on whether this was a formal or a informal dinner party.
[speaker002:] Sure.
[speaker001:] But if it was informal, my first choice would be crawfish.
[speaker002:] Oh, really. Well, I guess being from that part of the country.
[speaker001:] Because, I mean, crawfish, everybody over here likes crawfish but
[speaker002:] Uh-huh.
[speaker001:] you know, I, I wouldn't have to worry about satisfying my guest. But if it was a formal dinner party I would probably think of something else like, uh, shrimp, shrimp fettucini is real easy
[speaker002:] Yeah.
[speaker001:] to, um, make and everything and it's usually well liked by people, I guess, I'm just a seafood fan so,
[speaker002:] Well, how do,
[speaker001:] I think on the lines of,
[speaker002:] make, how do you, you cook crawfish? I, in fact, I just came back from the grocery store and being in Texas we don't have too many, you know, people that, that eat crawfish but they had live crawfish,
[speaker001:] Oh, yeah,
[speaker002:] on sale.
[speaker001:] um, you're not supposed to, I mean, you're not supposed to eat them dead. I mean,
[speaker002:] Uh-huh.
[speaker001:] well, you eat them dead but,
[speaker002:] [LAUGHTER] Don't buy them that way [LAUGHTER].
[speaker001:] Right. Because if, if they are dead for too long, you can always tell whenever they're cooked if they've been dead for a long time because their tail straightens out.
[speaker002:] Uh-huh.
[speaker001:] And you're not supposed to eat those because they're bad for you.
[speaker002:] Okay. Well, I'll remember that.
[speaker001:] Yeah, so if you ever go in a restaurant, order crawfish, I mean, every once in a while you'll see on-, I mean, it doesn't happen very often because it's just an accident but if the tail is straight on it then, yeah,
[speaker002:] Uh-huh.
[speaker001:] don't eat it. But, um, you just put some Cajun, well, lots of pepper [LAUGHTER]
[speaker002:] Uh-huh.
[speaker001:] and you just boil them and they're absolutely wonderful but there's, uh, they're a pain to peel for some people. Once you get used to it they're real easy but, [breathing] um, you know, if you have nails or anything you can [lipsmack] plan on those being shot.
[speaker002:] [breathing] Huh. When you were, um, whe-, when you [child] serve it do you shell them and then serve em too?
[speaker001:] [lipsmack] [breathing] I think for a dinner party I, I don't know it depends.
[speaker002:] Um-hum.
[speaker001:] [breathing] Like if, like my age, if there was a bunch of college kids coming over for a dinner party, no, I, they would shell their own,
[speaker002:] Sure.
[speaker001:] you know, we'd just have crawfish and beer or something but, [breathing] um, if it was more formal like if I was, you know, working environment then I would probably, um, [lipsmack] [breathing] sh-, shell 'em or at least disconnect them from the head [breathing] [LAUGHTER]. But there's a,
[speaker002:] [LAUGHTER] Still have see that. [LAUGHTER] *slash error
[speaker001:] There's a, [breathing] big thing over here that everybody sucks the head. So, um
[speaker002:] Ooh [LAUGHTER]. *slash error should be 'ba'
[speaker001:] it, it would just
[speaker002:] [LAUGHTER].
[speaker001:] depend. That's the best part of the crawfish.
[speaker002:] [LAUGHTER]
[speaker001:] [lipsmack] Sucking the head But um [lipsmack] I don't know it jus- i- it just depends on what type it was I guess But you can buy [breathing] uh the crawfish shells already peeled 'n everything And usually you use those like for frying [breathing]
[speaker002:] Um-hum
[speaker001:] or to put in salads or to um [lipsmack] You know make a sauce with or something like that But you can go ahead and buy 'em cooked and shelled and they're more expensive of course but
[speaker002:] Does it taste a lot like shrimp
[speaker001:] Um [lipsmack] Yeah it really does [breathing] * Looks like a slash unit to me
[speaker002:] Uh-huh.
[speaker001:] I like shrimp better * These seems to be independent of A.55 utt 2 above, not a continuation
[speaker002:] Yeah.
[speaker001:] Just um The crawfish I mean it just has a taste of its own It also depends on who's cooking it and how much seasoning they use
[speaker002:] Sure
[speaker001:] stuff like that but um I think that And also to get totally off the subject of crawfish lots of vegetables and hors d'oeuvres and stuff like that for a dinner party I think that that really helps
[speaker002:] Yeah. [breathing] We have a a friend another couple where the husband is the one who cooks
[speaker001:] [LAUGHTER]
[speaker002:] all the time And
[speaker001:] That's what I need [LAUGHTER]
[speaker002:] [LAUGHTER] Yeah that's what I wish I had [LAUGHTER] [breathing] but in our family I am the one who who cooks And I I really enjoy it it's gotten a little more difficult with kids But I really do enjoy cooking [breathing] And we um we have them over for dinner
[speaker001:] Uh-huh
[speaker002:] back and forth quite a lot And before I had my second child we sort of had a contest going where
[speaker001:] [lipsmack]
[speaker002:] [breathing]
[speaker001:] Oh!
[speaker002:] you know he would cook and then the next time it would be my turn and I'd try to outdo him
[speaker001:] [LAUGHTER]
[speaker002:] and then he'd try to outdo
[speaker001:] [LAUGHTER]
[speaker002:] me and [LAUGHTER] [LAUGHTER] we we
[speaker001:] [breathing]
[speaker002:] was really a lot of fun
[speaker001:] I bet
[speaker002:] and
[speaker001:] that that got pretty competitive
[speaker002:] Yeah
[speaker001:] you know as
[speaker002:] it did
[speaker001:] far as [breathing]
[speaker002:] we we
[speaker001:] who
[speaker002:] tried
[speaker001:] could come
[speaker002:] to
[speaker001:] up
[speaker002:] be
[speaker001:] with the best recipe [LAUGHTER]
[speaker002:] fancier or more courses than the other
[speaker001:] That
[speaker002:] or
[speaker001:] would be fun
[speaker002:] Uh it was a lot of fun you know it something unique you know and then we got into different um themes you know [breathing] um whether it would be ethnic food
[speaker001:] Uh huh
[speaker002:] Or um sometimes it would be um [click] oh Oh I don't know maybe an outdoor theme or uh elegant theme or you know [LAUGHTER] [LAUGHTER] It was a lot of fun
[speaker001:] Sometimes it might be the candlelight and sometimes it might be the picnic out back
[speaker002:] That's
[speaker001:] or something
[speaker002:] right [LAUGHTER]
[speaker001:] [LAUGHTER] [breathing] Well
[speaker002:] [breathing]
[speaker001:] that's you know that's fun
[speaker002:] it was fun and and we threatened to make the other two uh make us dinner one time
[speaker001:] Uh huh
[speaker002:] Uh Just to even it out since we seemed to be unfairly doing all the cooking
[speaker001:] [LAUGHTER].
[speaker002:] and they were doing all the enjoying
[speaker001:] [LAUGHTER] That sounds right I
[speaker002:] I'm
[speaker001:] would [breathing] I'd take him up on that
[speaker002:] It does except that knowing them they would probably do something
[speaker001:] [LAUGHTER]
[speaker002:] ridiculous and terrible just
[speaker001:] [LAUGHTER]
[speaker002:] just to uh make sure that they didn't have to do it again
[speaker001:] Uh huh
[speaker002:] [LAUGHTER]
[speaker001:] [lipsmack] I'd
[speaker002:] make hot
[speaker001:] be
[speaker002:] dogs or
[speaker001:] [LAUGHTER]
[speaker002:] some potato chips
[speaker001:] [breathing] I that's about how much I can cook
[speaker002:] [LAUGHTER]
[speaker001:] You know I'm I'm doing a lot more cooking now [lipsmack] than I used to
[speaker002:] Uh-huh
[speaker001:] but that's only because my mom just started working so [breathing] she's tired when she comes home in the afternoon so I try to have things cooked for her but
[speaker002:] Oh that's nice
[speaker001:] uh um I usually try to stay out of kitchen I don't know [LAUGHTER]
[speaker002:] [LAUGHTER]
[speaker001:] [breathing]
[speaker002:] [breathing]
[speaker001:] not one of my favorite hobbies
[speaker002:] It can it can be fun I if you have the time But you know a lot of times it's too much of a rush really be able to enjoy it
[speaker001:] Well um
[speaker002:] able
[speaker001:] my grandma speaking
[speaker002:] to
[speaker001:] of those meatballs again she owned every Christmas and and Easter whenever we have at the big get-together over at her house she makes this meat ball sauce and it has I don't know they are just kind of like quarter size meatballs and
[speaker002:] Uh-huh
[speaker001:] they are absolutely delicious [breathing] I don't know what she calls them in I don't I'm sure she puts wine in it because um she cooks everything with alcohol But
[speaker002:] [LAUGHTER]
[speaker001:] [LAUGHTER] um
[speaker002:] [LAUGHTER]
[speaker001:] [lipsmack] I don't know I would I would be interested in getting that recipe for you if you have it around
[speaker002:] Yeah it's um it's in the other room I don't know if we
[speaker001:] Oh
[speaker002:] have enough time for it it's real easy one of the unique things in this it's like a pound of ground beef some bread crumbs um an egg um whatever seasonings you can just light
[speaker001:] Yeah
[speaker002:] so salt and pepper Um and chopped up water chestnuts [child]
[speaker001:] Oh
[speaker002:] which is something different um
[speaker001:] that would be wonderful
[speaker002:] makes them a little bit crunchy you need to chop em up real fine
[speaker001:] Yeah
[speaker002:] But um it makes them crunchy and that adds something new to it [lipsmack] And then the sauce is just made with um [breathing] bouillion cubes
[speaker001:] Um-hum
[speaker002:] water burgundy wine and um cornstarch instead of flour
[speaker001:] Oh
[speaker002:] So it's not a it's not a thick [lipsmack] rich type of a sauce it's more of a when you use corn starch in in gravy like you know when you have um Chinese food
[speaker001:] Um-hum
[speaker002:] That kind of a gravy or a sauce that comes with a lot of that They use corn starch instead of flour in all of their sauces and gravies * Shouldn't this be 2 slash units? I'm confused by the capital letter on "They". And it gives it a bit of a different consistency
[speaker001:] Well um how long do you cook the meatballs
[speaker002:] [breathing] The meatballs you just um after you form them fry them in a pan until
[speaker001:] Uh huh
[speaker002:] they're [breathing] uh browned on all all sides and then drain off all the grease Uh then what I usually do is I freeze them And then when
[speaker001:] [lipsmack]
[speaker002:] you're ready
[speaker001:] Oh
[speaker002:] to serve
[speaker001:] yeah
[speaker002:] them then you cook the sauce and then put the meatballs into the sauce And heat it probably you have to heat it up for a good oh if they're frozen you know it may take a half for them to thaw out But then heat them thoroughly in the sauce itself Let them simmer in the sauce itself
[speaker001:] Hum
[speaker002:] [lipsmack] and it's real good
[speaker001:] That sounds great Especially I mean the fact that you can prepare the meatballs so so far in advance
[speaker002:] Right.
[speaker001:] I mean like if if
[speaker002:] And then freeze them
[speaker001:] you are having a dinner party on Wednesday night you could do it on a weekend
[speaker002:] Sure
[speaker001:] That would be great [breathing] I think I'm going to have to keep that in mind for my future because I
[speaker002:] [LAUGHTER]
[speaker001:] hope to [lipsmack] have to have lots of dinner parties
[speaker002:] [LAUGHTER].
[speaker001:] [LAUGHTER] [breathing] Cause I like to I mean um Um I'm sure that I'll be involved in a big company and I know that my [breathing] future husband will be You know He's going to be working for Chevron
[speaker002:] Uh-huh.
[speaker001:] in Houston so he's going to be [breathing] Um [lipsmack] You know I'm sure that dinner parties will
[speaker002:] Yeah you'll
[speaker001:] come in handy
[speaker002:] meet friends invite invite the boss over
[speaker001:] Oh yeah
[speaker002:] and
[speaker001:] I have
[speaker002:] and
[speaker001:] to impress the boss [LAUGHTER]
[speaker002:] friends at work [LAUGHTER]
[speaker001:] [LAUGHTER] and clients cause Um I'm in I'm in public relations in school
[speaker002:] Uh-huh.
[speaker001:] so I'm going to have [breathing] You know my whole job's going to be based on my clients 'n stuff like that so
[speaker002:] Sure.
[speaker001:] I'm going to have lots of dinner parties And have to take 'em out to eat Right now I'm taking a class on ettiquesy * Did she really say "ettiquesy"?? and
[speaker002:] Oh
[speaker001:] all the little
[speaker002:] really
[speaker001:] bitty things that I didn't even know {E I
[speaker002:] [LAUGHTER]
[speaker001:] mean } I thought for sure I'd been raised properly but I've been doing a lot of things wrong I didn't know
[speaker002:] [LAUGHTER]
[speaker001:] about [LAUGHTER] but um [lipsmack] So Is there anything else
[speaker002:] [lipsmack] Well I I think we've covered the subject I got some interesting information about crawfish I was in fact
[speaker001:] [NOISE] [LAUGHTER]
[speaker002:] It's good cause I was curious about that today when I saw those for
[speaker001:] Oh
[speaker002:] sale
[speaker001:] yes you need to try em Oh they're wonderful.
[speaker002:] Oh I will I'm sure my husband will be surprised, 'cause we were talking about them the other day mm- before