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Hey y'all - I am calling some folks to answer your questions. - Paula
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0:00
hey y'all welcome to what's cooking with
0:03
Paula Dean this week and I'll tell you
0:05
what's cooking I've had so many answers
0:08
so many questions flooding in asking for
0:10
answers so I'm trying my first call
0:13
lisis is first on top and uh I hope LS
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will answer if he doesn't I'm going to
0:20
try to answer his question anyway so
0:24
come on Mr L your call has been
0:25
forwarded to an automated voice
0:27
messaging system okay he please record
0:30
your message
0:32
when or press one for more
0:35
options hey Lou it's Paula Dean and I
0:39
was calling you to answer the question
0:42
that you had up for me what is the most
0:45
flavorful dish that you prepare for
0:47
yourself as a special treat well let me
0:50
tell you something Louie uh I'm sorry I
0:53
missed you let me tell you Louie uh my
0:58
favorite dish that I will fix for me
1:02
that I love so much it would probably
1:04
have to be oxtails or a standing rear
1:08
roast uh you know you you tend to save
1:11
standard rib roast for very special
1:13
occasions because they are pricey an
1:16
oxtail Michael and I had some for supper
1:19
last night that uh The Lady and Sons had
1:22
prepared and they were so good and I
1:25
love cooking them myself but I've got to
1:28
have an afternoon to to do it and so
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often I don't have several hours to
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dedicate to a meal so that's what I do
1:36
for myself I appreciate your uh calling
1:40
in and I'm sorry I missed you dear but
1:43
maybe next time all right Gina has the
1:47
next question up and she says Paula what
1:51
happened to the little dogs you used to
1:53
be seen with I only see larger ones with
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you now uh that's right Gina
2:00
all of my little dogs were around the
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same age and they all passed and went to
2:05
Doggy Heaven about the same time and uh
2:09
after Otis passed away Michael and I
2:12
made an agreement that uh we were going
2:15
to wait because we were both so hurt uh
2:19
from losing our little dogs basically
2:22
you know one right behind the other so
2:25
we said okay we're going to wait we'll
2:26
wait like maybe six months to a year
2:29
before we think about it well honey I
2:31
lasted nine days nine days and I told
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Michael I said I can't stand it I got to
2:37
have me my my pups around me so we got
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the little
2:42
haves who looks much like the little
2:45
dogs that I had lost and then we added
2:48
Gus a golden a big golden doodle he has
2:52
a lot of standard poodle in him and then
2:55
we got Max the double doodle which is a
2:58
medium siiz so we got small medium and
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large and I just love them to death you
3:04
know each dog that comes into my life uh
3:09
they leave me with different gifts but
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thank you um I miss those other little
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dogs as well thank you
3:19
girl so I think I'm gonna take a quick
3:23
little break and think about those
3:24
little dogs that have gone on to Doggy
3:27
heaven and I'll be back with the next
3:29
question in just a minute the space that
3:33
you live in really affects the way you
3:35
feel so my first recommendation is start
3:39
by updating your window treatments with
3:41
Smith and Noble Smith and& Noble's
3:44
beautiful handcrafted blinds drape
3:46
Shades and shutters are custom made just
3:48
for you and they offer different service
3:51
options to fit your needs to get started
3:53
today contact Smith and Noble to get my
3:56
special limited time offer 25% % off on
4:00
your winter treatments plus free design
4:03
consultation create a space that you're
4:06
going to love for details about my
4:09
special offer go to Smith andy.com
4:12
slpa that's Smith andy.com
4:15
paala or call 1 1800
4:19
659
4:21
3300 that's 1-800 659
4:27
3300 hey y'all we're back and I'm trying
4:30
to call uh Lisa Pierce she's just got
4:33
her phone number with no question so
4:37
let's see if she'll answer this strange
4:42
number after leaving a message you can
4:44
hang up or press pound for more
4:47
options hey Lisa it's Paula Dean and I'm
4:50
sorry I missed you girl
4:53
byebye all right the next one is from
4:56
dick let's see what Dick's got to say
5:01
what are The Inspirations for your new
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ideas for
5:05
recipes well let's see what Dick's doing
5:08
this morning let's see if he's taking
5:10
his phone
5:12
calls hello is this
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dick yes this well this is Paula
5:21
Dean hey Paula how are you I'm great
5:23
honey how are you
5:25
doing doing great thank you very very
5:27
much for asking good oh I'm so happy you
5:31
answered your phone cuz quite often if
5:34
people see a strange number coming
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through they won't answer
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it well I always answer my phone thank
5:40
you well good and you know what I'm so
5:42
curious I always answer mine
5:45
too they say curiosity killed the cat
5:49
well uh I can't stand the anticipation
5:52
of who might be trying to get in touch
5:54
with me well you had a question you had
5:57
a question for me didn't you dick
6:01
I did what was your
6:03
question well maybe you've got a new
6:07
question uh what are The Inspirations
6:09
for your new ideas for
6:12
recipes there you go that was it that
6:15
was it that was it yes well I tell you
6:18
what there there's a team there's a
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village of us out there you know that
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work on new recipes and uh you can get
6:27
them from
6:30
everywhere uh I can get some by watching
6:33
maybe a cooking show which I don't do
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very often uh but just watching the way
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uh some people have a way of doing
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things different from how I would do
6:46
them uh and we really get inspiration
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kind of off of each other uh you know
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cuz I've got my magazine team I've got
6:55
my evine team uh I've got my home team
6:59
so it's it's definitely takes a a a
7:03
village you know to help help raise the
7:07
idiot you might
7:08
say you've heard that expression before
7:12
so I've got not exactly that
7:16
way variations of that yes well I've got
7:20
so many wonderful people uh on our on
7:24
our team that we all work together and
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share share new ideas is although you
7:31
know I'm one of definitely one of those
7:33
girls that um I I love sticking with
7:37
what grandma taught
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me and what was that uh well how to cook
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really good southern
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food you know she she played a big role
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in my life because she and my
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grandfather with in the uh restaurant
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lodging
7:57
business so my earliest memories are
8:00
standing by my grandmother in her
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commercial kitchen cooking for hundreds
8:07
of people so wow it it was
8:12
uh I had an exposure to that you know
8:16
the age of three
8:20
so that's definitely my biggest
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inspiration is having cooked with my
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grandmother until she passed at 91 years
8:30
old so good number yeah so do you like
8:35
to
8:36
cook you know I I love to cook and uh I
8:39
used to work one of my first jobs I
8:42
worked for a uh a woman down the street
8:45
and she had a cook and so we would work
8:48
in her formal garden and her vegetable
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garden and then we go in for lunch and
8:54
uh Mrs Morgan sat in the dining room and
8:55
I sat in the kitchen with Ivy Thompson
8:58
uhhuh and and uh and Ivy was from the
9:01
south and she made her own iced tea that
9:05
was you know with mint and simple syrup
9:08
and yes lemons and it was unbelievable
9:11
and she made her own dressing she made
9:13
hot dogs taste great and so I used just
9:17
watch her and then I went to Cornell's
9:19
Hotel school and worked in the
9:21
restaurant business and hotels for
9:23
number years and uh so I've always
9:26
enjoyed cooking and I on the side I make
9:29
uh
9:29
homemade Gourmet pizzas oh and I do I do
9:34
a uh I've been doing it for about 20
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years for friends and family and I do a
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caramelized onion goat cheese and
9:41
sausage pizza wow I do a h a bacon
9:45
lettuce and tomato
9:46
pizza uh a f Monon Pizza a smoked
9:49
sausage
9:51
pizza a smoked salmon pizza and you you
9:54
make your own crust
9:55
dick no I just I get the crust from uh
10:00
Publix I've made my own crust but um
10:03
it's not a thin neopolitan pizza it's a
10:06
a little bit thicker than than that but
10:09
the ingredients are about uh two times
10:12
the size the width of of the
10:17
pizza I bet it's delicious people love
10:20
it now what kind of uh what kind of
10:24
vessel do you cook it
10:26
in uh I cook it uh on a pach of stone
10:30
okay so you have a pizza in the oven or
10:33
the grill oh okay so you don't like have
10:36
a pizza
10:37
oven I don't have pizza oven now but I
10:40
just have a pizza of stone the stone and
10:43
heat that your stone my
10:46
husband my husband had my husband has a
10:50
a green
10:51
egg and they they say that those cook
10:54
wonderful pizzas have you ever cooked a
10:56
pizza on the Green Egg I've never cooked
10:59
on a green egg it uh I have used a green
11:02
egg a couple times uh it just said it
11:04
gets it so hot and uh right I like I
11:08
like the temperature of the pizza stone
11:09
to be
11:10
around 400 degrees or so okay anything
11:13
more because it's the U it takes longer
11:17
to cook these pizzas they take seven to
11:20
10 minutes to cook uhuh so it can't be
11:23
that hot and I don't want the crust to
11:24
get burnt uh plus I use cornmeal on the
11:27
bottom right the teeth
11:29
right and that adds an extra crunchiness
11:32
to it and also a helps support the F
11:35
pizza okay now I I have not I've maybe
11:39
cooked pizza two or three times in uh
11:43
since I was 18 years old I know I've
11:45
probably done some on a show but you do
11:48
that so quickly you don't retain much of
11:50
what you're doing
11:53
um but you you just make your you buy
11:56
the frozen pizza crust
12:00
I either buy or I buy the fresh I go to
12:02
publ and we'll have the the fresh pizza
12:05
crust uh the dough actually and I'll cut
12:08
that into quarters and then pound it out
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so it's sort of a h oblong piece uhuh
12:15
and then I'll put uh my tomato sauce the
12:19
mozzarella cheese and if I do the the
12:22
caramelized onions I'll do a row of
12:24
caramelized onions and then next to that
12:27
the goat cheese and the sausage
12:29
and so I'll have two rows going and then
12:31
I'll cut it into lengthwise and so I
12:34
have squares and so in every bite you
12:38
get the caramelized onion go cheese and
12:40
get sausage wow so you make yours you
12:43
make yours in a rectangular shape in a
12:46
rectangular it's you know it's Unique
12:48
it's different and then you cut it it's
12:50
different now where do you where do you
12:51
find the uh fresh pizza dough in
12:56
Publix just they they typically have a a
12:59
a
13:00
pizza area it's a refrigerator they'll
13:02
have the sauce they'll have the the you
13:05
pepperonis or whatever and then they'll
13:07
have the so it is in a refrig
13:10
refrigerated section of Publix y okay I
13:15
don't in in Atlanta have you ever been
13:17
to the Decat Farmers Market no I had
13:20
well I have but it's been like a hundred
13:22
years years ago yeah yeah so I mean most
13:26
most shops I think Whole Foods carried
13:28
SHO so most places B charach to do well
13:32
I'll have to check that out well I have
13:35
enjoyed chatting with you dick I didn't
13:37
mean to keep you so
13:38
long no no no I uh you know it's a small
13:42
world because I've uh just been in
13:45
contact with hofman media
13:48
yes and uh we are a content provider we
13:53
do commercials and video content for a
13:57
lot of companies and one of them we do
13:59
is for Forbes Magazine uhhuh and we do
14:02
branded content for them and so I know
14:05
with Hof media you guys have the the U
14:09
branded content that you all are doing
14:11
so yes yes in talking with uh John
14:15
Adamson and Ray Reed so yes well Hoffman
14:20
produces my magazine well that would be
14:24
that would be wonderful dick well thank
14:27
you so much dear for sending in the
14:29
question and U thank you very much for
14:32
calling and hopefully one day I'll get
14:34
to meet you that'd be nice okay dick we
14:38
can cook together yeah we can make
14:40
pizza there you go thank you thank you
14:44
dick you
14:45
too thank you so much oh well that was
14:49
Dick he I I didn't mean for uh us to
14:52
have that I didn't mean to keep him that
14:53
long y'all but uh he he was an
14:56
interesting guy and he was so willing to
14:59
to share with me how he makes his
15:01
pizzas so since I talked to dick so long
15:04
I think this uh little segment's going
15:07
to have to be finished up here uh but he
15:10
was an interesting guy and he was
15:13
sharing with me lots of information on
15:15
how to cook a good pizza cuz Pizza is
15:17
definitely not part of my uh repertoire
15:21
so there's always so much out there for
15:23
me to learn as well y'all so I hope that
15:26
y'all have enjoyed the uh questions and
15:30
answers for today's little show and we
15:33
will do it again sometimes thank y'all
15:37
so
15:38
much and I will see y'all
15:42
soon love to y'all the space that you
15:46
live in really affects the way you feel
15:49
so my first recommendation is start by
15:52
updating your window treatments with
15:54
Smith and Noble Smith and Noble's
15:57
beautiful handcrafted blinds Shades and
15:59
shutters are custom made just for you
16:02
and they offer different service options
16:04
to fit your needs to get started today
16:07
contact Smith and Noble to get my
16:09
special limited time offer 25% off on
16:13
your winter treatments plus free design
16:16
consultation create a space that you're
16:19
going to love for details about my
16:22
special offer go to Smith and noble.com
16:25
slpa that's Smith and noble.com SL Paula
16:29
or call 1 1800
16:32
659
16:34
3300 that's 1 1800 659 3300
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