eokul veli bilgilendirme sistemi

From the archives.  This was first published last year and it remains one of the most popular things I’ve ever written.  My friends think it is a hoot.

e-okul veli bilgilendirme sistemi

e okul e okul veli bilgilendirme sistemiThat doesn’t make a lick of since does it?  Like it’s some made up language or something.  Well, a year ago or so I started getting a lot of traffic to the site searching for that very phrase or any one of a half dozen variations.  Damned if I knew what it meant.

Daha burada bu siteyi t?klay?n hakk?nda daha fazla.

I hopped over to BabelFish and tried to translate e okul veli bilgilendirme sistemi.  I thought with all of those vowels at the end of the words it’s got to be a romance language so I went for Italian.  It wasn’t Italian.  It wasn’t Spanish, French or Portuguese either.  On a whim I tried both Russian and German to no avail.  Eventually, it could have been minutes or months, I stumbled over a page that translated it for me from Turkish.

Bakar m?s?n?z?

AWCbanner e okul veli bilgilendirme sistemi
Kalite siber varl??? ihtiyac?n?z var?

Apparently it means e-school parent information system.  I know, that’s not a helluva lot of help is it?  But to the people of Turkey it means something.  My guess is that one of my 600+ posts had one paragraph that had all of those words in it.  And then somewhere down the line it got translated into Turkish.

9999 e okul veli bilgilendirme sistemi

Well, to my Turkish guests I’d like to say benim g?da sitesi Türk halk?na ho? geldiniz. Google Reklamlar? t?klay?n?zBenim yemek kitaplar? sat?n al?n.  Ben Joe Biden, Lindsay Lohan ve Kardashian için özür dilerim ama ben Justin Bieber için suçu reddediyorum. O Kanada’n?n hatam.  Auburn Tigers bir numara var!  Thanks to Google Translator for the assist.

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Thanksgiving Dinner Southern Style – Oyster & Andouille Dressing

I love oysters.  Perhaps that is why I have always loved Oyster Dressing.  Oyster Dressing is easy to make too so that helps.  Take your standard cornbread dressing recipe and just stir in a dozen or so raw oysters.  Or you can really up the “Wow!” factor by making this amazing Oyster & Andouille Dressing

Oyster & Andouille Dressing
Recipe Type: Side
Author: Stuart Reb Donald
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Serves: 8
If you do not like oysters, just leave them out. I won’t judge ya. You’ll still have an amazing Andouille Dressing.
  • 1/2 pound andouille, cut into 1/2-inch pieces
  • 5 TBL unsalted butter
  • 1 cup chopped yellow onions
  • 2 TBL minced garlic
  • 1/4 cup whole kernal corn (optional)
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh oregano
  • Basic cornbread, dried overnight, enough to fill a 9 X 13 dish
  • 3 slices stale white or whole wheat bread, torn into 1/2-inch pieces
  • 1 to 2 dozen raw Gulf oysters
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 to 3 cups homemade chicken stock, as needed
  1. Preheat oven to 350 degrees. Rub 1 TBL butter in a 13 by 9-inch baking dish and set aside.
  2. In a large skillet, cook the sausage until brown and the fat is rendered, about 5 minutes. Add remaining butter, onions, garlic, fresh thyme, fresh oregano and corn then cook for 3-5 minutes. Season to taste with salt and pepper. Remove from the heat and transfer to a large bowl to cool.
  3. With your fingers, crumble the corn bread into the bowl, add bread, then sausage mixture, oysters and mix well with your hands. Add enough broth, 1/2 cup at a time, to moisten the dressing, being careful not to make it too mushy.
  4. Transfer to the buttered dish and cover with aluminum foil. Bake until heated through, about 25 minutes. Uncover and bake until golden brown, about 15 – 20 minutes.

If the dressing doesn’t have the right browned crust after 45 minutes place it under the broiler for a few minutes until you get the desired crunchification.

Oyster & Andouille Dressing

Weber Grill’s Guide to Holiday Turkey

When the holidays roll around, it’s time to whip out the big guns: the always-mouthwatering and tempting turkey. And there’s no better way to cook one than grilling it to juicy, flavorful perfection. This exceptional booklet gives you the no-nonsense know-how to make your bird the best on the block. Simple as that.

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Top Chefs Talk Turkey

Gobble, gobble is just a few weeks away. Now is the time to finalize your plans for cooking your Thanksgiving dinner. Some of the country’s best chefs go together at the Aspen Food and Wine Festival and literally talked turkey. Check it out:




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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up


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