I just love hearing from my fans all over the country. I'm always being asked such interesting questions. Now, it just stands to reason that some questions I'll be asked more than others. So, I put together a list of questions I've been asked time and time again. Read through and maybe I’ve answered your question!
If you want some additional cooking hints look under the Recipe Index. I think you will like them!
PRODUCTS
Q: Where can I purchase the glass decanter Paula uses on her show?
A: There is a lovely little shop on Broughton St. called The Paris Market. I shop there sometimes 'cause their stuff is just adorable. www.theparismarket.com or 912.232.1500
Q: Where can I purchase the white pepper grinder with the crank on the side that you use?
A: I just love that pepper grinder! Y'all can get it at www.peppermate.com.
Q: Where did you get the pewter measuring spoons you use on your show?
A: Aren't those measuring spoons pretty? I got them at www.tinwoodsman.com
Q: What is the title of your very first self-published cookbook, and where can I find it?
A: The title of my very first cookbook was Favorite Recipes of the Lady and her Friends, and unfortunately, that particular book is out of print. It became The Lady & Sons Savannah Country Cookbook.
Q: Who makes the colorful dishes you use on your show?
A: A wonderfully talented artist named Gail Pittman
Q: Where do you find the equipment for your restaurants?
A: We work with the nicest people over at R and R Restaurant Supply. They helped us outfit the kitchens at Lady and Sons and at Uncle Bubba's. They were also a big help in stocking my kitchen for the Paula Deen Live tour.
FOOD QUESTIONS
Q: When do you use salted vs. unsalted butter, and what brand do you use?
A: I use salted butter in everything, even baking.
Q: What is the difference between all-purpose and self-rising flour?
A: Y'all, the only difference between all-purpose and self-rising flour is this: self-rising flour has a leavening agent, such as baking powder added to it, along with salt.
Q: How do you season a cast iron skillet?
A: This is very important! Rub the inside, all over with oil, and put in the oven at a low temperature, say 250F, for 8 hours. You may want to do this for a couple of days, and your skillet will be ready to use!
Q: Where can I find certain ingredients you use, like almond paste, tamarind juice, and raspberry chocolate cream?
A: Y'all can find these ingredients in gourmet food shops, but remember, raspberry chocolate creams are seasonal, and can't be found year-round.
Q: When doubling a recipe, do you double everything, including baking soda/powder?
A: Yes, definitely!
Q: How do you make homemade buttermilk and sweetened condensed milk?
A: For Buttermilk- Add 1 teaspoon distilled white vinegar to 1 cup of fresh milk, let sour for 5 minutes. For Sweetened Condensed Milk- Mix 6 cups whole milk with 4 and a 1/2 cups of sugar, 1 stick of butter, and 1 tablespoon pure vanilla extract. Cook over medium heat, reducing liquid, for 1 hour. Stir occasionally. Let cool. This can be stored, covered, in the refrigerator for several weeks.
COOKING SCHOOL
Q: Where can I find information about your cooking school schedule you hold in Savannah, GA?
A: Unfortunately we had to put the classes on hold due to my demanding appearance schedule. If we decide to offer them again, I will let y’all know on the website!
KITCHEN/SET QUESTIONS
Q: Which do you prefer, gas or electric stove when cooking?
A: I just love a gas stove. Mine is a Viking.
Q: What refrigerator do you have?
A: A sub-zero 601 R/O.
Q: Where did you purchase the wall mounted pot rack?
A: Y'all, I have no idea! It was given to me.
Q: Where did you get your canisters used on the show?
A: Once again y'all, Gail Pittman!
Q: Is the floor plan to your home public?
A: I'm sorry, but it isn't.
Q: What type of countertop do you have?
A: It's a soapstone countertop, and I just love it!
Q: Can you tell me what kind of brick is used in your kitchen?
A: It is just regular, old red brick that has been whitewashed.
PAULA
Q: Who does your hair and make-up for shows and your magazine?
A: The sweetest man named Jamie Cribbs does my hair for me, and just a lovely girl named Courtney Fix does my make-up for me.
Q: What happened to Gertie, the dog, from the yellow house?
A: I'm not sure if all y'all know this, but that big, yellow house from my earlier shows of Paula's Home Cooking actually belongs to my producer, Gordon Elliott. Gertie also belonged to Gordon and his family. I promise y'all, she is still alive and kickin'!
Q: When are you at The Lady & Sons restaurant?
A: Not as much as I would like to be! When my schedule allows, I do go down to the restaurant for what I call a "pop-in." I love to surprise the guests...and my staff with a visit!
Q: How can I find out where you are going to be?
A: On the front page of my website, click on "Paula's Schedule" to see my schedule, for personal appearances, or book tour, if I have a new book coming out.
