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- Today, I'm not gonna cook a thing on this video.
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What I'm gonna do on this one is try to answer
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some of y'all's questions,
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because we get a lot of questions.
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I don't always get to answer them promptly,
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or sometimes not at all.
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- [Theresa] Okay, so Casey C asks,
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how'd you become so good in the kitchen
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and about what age did you start?
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- (laughs) Oh my gosh.
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I thought everybody knew that.
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and I really didn't have time for the kitchen.
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So, I got married at 18.
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Don't recommend that.
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And when I realized that Mama wasn't gonna be coming over,
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bringing anything to eat or coming and cooking,
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that I guess I was gonna have to do it.
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So I started cooking and I came from a cooking family,
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my Grandmother and Grandfather Paul
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in the lodging and restaurant business.
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My grandmother was a fabulous cook.
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I had some good teachers.
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And it just so happened. I fell in love
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with my kitchen, because I found that that was the room
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that I was the most secure in.
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It brought me comfort,
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and something about it made me feel safe.
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and then I married in November of '65,
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and I turned 19 in January of '66.
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I started late, (laughs) really late. (laughs)
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- [Theresa] This is from Adam B,
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and this is about the lemon blossoms recipe.
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- Oh, okay. - And his question is,
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if you were making the orange version of this,
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do you still use lemon pudding mix or just vanilla?
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- Yeah, I would probably use just...
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They don't make an orange pudding.
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- And that's when he goes on to say.
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Obviously they don't make orange pudding mix
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or would orange Jell-O work is what he asks.
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- I'd be afraid of the Jell-O, but you can always try it.
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And if it worked, then you you'd have you a new recipe.
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But I would use vanilla pudding,
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and they make an orange extract
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that you could put in the vanilla pudding,
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and that would give it a little taste of orange.
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So, that's what I do, Adam.
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Everybody loves those blossoms. (laughs)
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- [Theresa] Kendra P from Michigan asks,
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how often do you use your air fryer,
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and what's your favorite recipe to make in it?
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- I use my air fryer every day.
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Last night, Eddie, when you and I got home from Albany,
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Bubbles had made us the best egg salad
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I've ever put in my mouth.
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And it was just simple egg salad.
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But I have eaten that egg salad
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for the last three days.
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That's what I've chosen to eat.
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So I toasted me some bread,
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and I just threw it in the air fryer and toasted it
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in like two minutes flat.
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It may have been under two minutes,
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but it was nice and brown
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just like it had been in a toaster on both sides.
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So there's so many things that I love to cook
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in my air fryer, but I'll tell you, hands down,
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salmon is 10 times better cooked in my air fryer
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And I guess it's because the salmon,
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it's in a smaller place, Adam,
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and that heat is circling this container
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with, really, a lot of force.
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Salmon is incredible in here,
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and that's probably my favorite.
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Although I cook burgers.
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It cooks my biscuits perfect.
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- It cooks everything. - I use it all the time.
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Mine stays out on the counter, Adam.
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- [Theresa] Now that was Kendra that asked that question.
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Adam was the orange blossoms.
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- Oh, okay. (laughs) - That's okay.
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- Well, you need to think about an air fryer too, Adam.
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So, Kendra, I hope you enjoy yours as much as I do mine.
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- [Theresa] So Tracy S asked,
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my husband and son will not eat anything
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that has mushrooms in it.
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I see lots of recipes I'd love to try,
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but not sure what to do.
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Can I just make it and leave out the mushrooms?
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I understand that they release moisture into a dish,
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so would I need to replace the liquid with something?
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- And this is from Marsha?
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- This is from Tracy. - Tracy.
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No, Tracy, you don't have to.
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If it calls for mushrooms, you don't have to put them,
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there's a lot lot of water in mushrooms.
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So it really depends on your recipe.
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You could add a little chicken stock
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to replace the liquid
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that you would get out of the mushrooms.
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But, no, don't worry about that.
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And you'll think of a replacement,
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something you can replace those mushrooms for,
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if you're trying to work in a another vegetable
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for your family, but, no, honey,
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you put what your family likes in it.
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And if it calls for something that your family don't like,
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don't put it. (laughs)
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- Okay, so Jessica Mack asks, - Jessica.
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- is there a dish you don't like to cook?
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- Is there a dish I don't like to cook?
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Jessica, I don't like to cook anything
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if I can't pronounce it. (laughs)
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I'm a real stickler about that.
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I like to be able to say the word.
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I would not have any interest
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in making sweet bread, learning how to make it,
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because you know what sweet bread is, Eddie?
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- It ain't bread, and it ain't sweet.
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- Yuck. - It's organs.
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And I ordered that in a fancy restaurant
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one night years ago, and I said, "Ooh, sweet bread.
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"I'm gonna me some sweet bread for dessert."
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I thought I was gonna lose it, because it was nothing.
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The name was very, very deceiving.
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And I don't enjoy making anything
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that really needs goat cheese.
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I don't like goat cheese either. (laughs)
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- [Theresa] Okay, so Karen M asked,
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will you still have a deep fryer in your remodeled home?
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- (laughs) I had a deep fryer, Karen, in the kitchen.
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You've probably been in that kitchen with me many times,
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and you know that my deep fryer sat next to my stove
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with a big griddle in the middle.
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Well, that deep fryer's still there,
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and, honey, it staying there,
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'cause sometimes you just got to have a deep fryer
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for those fried shrimp.
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Okay, this was a good one.
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Morgan R asked, have you ever made a recipe for dinner
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that was a total flop that you had to throw it out
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- Morgan, I can't think of that ever happening,
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but somewhere deep in my memory,
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it seems like I made something that wasn't fit
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but it would have been many, many, many years ago.
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- [Theresa] You can normally make anything taste okay.
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- You can about fix any dish
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that you've messed up in the kitchen,
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except if you scorch it.
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Now, if your pot of beans is scorched, throw them out.
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You can't fix it. (laughs)
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You just can't fix it.
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I just can't remember what it was or when.
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- [Theresa] So this is kind of a double ended one,
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'cause we're gonna ask them a question.
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So Andy F asks, can you tell us the email or mailing address
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- Ooh, Andy. - Do you even know it?
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(all laugh) What is it?
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- Questions@pauladeen.com. - Questions@pauladeen.com.
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How easy is that, questions@pauladeen.com?
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Send me your comment or a question.
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If you wanna share a recipe with me
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that means a lot. to you and your family,
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send it, because those are very special.
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I love recipes that have brought a lot of memories
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and just makes you feel good.
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So, please, Andy, I'm gonna be waiting to hear from you.
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- [Theresa] And that was kind of what we wanted
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to hear from them as we love to get some recipes.
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We love to hear what they would like us to cook on here.
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- I just love knowing
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what people are doing out there, Theresa.
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I know what I'm doing, but I love hearing
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about what everybody else is doing out there,
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because you get in a rut,
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and sometimes you have trouble thinking outside the box.
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So when I see something that y'all are doing
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that I hadn't thought of that helps me think
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And I can't thank y'all enough for that.
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So that's it with the questions today, I guess, Theresa.
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And Eddie, Theresa, and myself,
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we all send y'all love and best dishes.
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And keep us questions coming..
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And if I don't have the answer, I'll find it.
