conversations.from: human
conversations.value: What is a description for a book titled Dinner with Tennessee Williams about Orleans, Kitchens, Caf with the genre: Cookbooks, Food & Wine, Regional & International?
conversations.from: assistant
conversations.value: A native and resident of New Orleans, the author is an author and journalist. His first two books include New Orleans Kitchens and the Caf Degas Cookbook. He has contributed articles to many national and regional publications including the Food Network, New Orleans CityBusiness, Gambit Weekly, neworleans.com, Sailing World and Cruising World. His writings and on the scene descriptions during Hurricane Katrina were published on his blog gulfsails.blogspot.com and in the anthology, A Howling in the Wires. Aside from his writing, the author is on the board of directors of the Friends of West End and has served in this capacity for the New Orleans Yacht Club. He is currently working on a novel as well as several other culinary projects.
conversations.from: human
conversations.value: Delete the first sentence.
conversations.from: assistant
conversations.value: His first two books include New Orleans Kitchens and the Caf Degas Cookbook. He has contributed articles to many national and regional publications including the Food Network, New Orleans CityBusiness, Gambit Weekly, neworleans.com, Sailing World and Cruising World. His writings and on the scene descriptions during Hurricane Katrina were published on his blog gulfsails.blogspot.com and in the anthology, A Howling in the Wires. Aside from his writing, the author is on the board of directors of the Friends of West End and has served in this capacity for the New Orleans Yacht Club. He is currently working on a novel as well as several other culinary projects.
conversations.from: human
conversations.value: What is the first five paragraphs for this book?
conversations.from: assistant
conversations.value: Dinner with Tennessee Williams
  Coincidences led us to the start of this project, and what follows is a transformation of the food spiced throughout the work and life of Tennessee Williams—something which is so integral to his Southern upbringing and the city that he loved.
  Pairing these recipes with Dr. Holditch's detailed and nuanced writings on the culinary aspects of Tennessee Williams's writings and life, and we suddenly have a dream brought to life—one that I hope would, after reading, make the playwright walk out of the door and into the French Quarter to dine.
  Thomas Lanier Williams spent his early years in Mississippi, where he was born in Columbus on 26 March 1911. The next seven years, his extended family—his mother, Edwina Williams; Rose, his sister; and the Rev. and Mrs. Walter Dakins, his maternal grandparents—lived in Episcopal rectories in Columbus and Clarksdale, Mississippi, while his father, Cornelius Coffin Williams, traveled around the South selling Red Goose shoes. After Cornelius took a job in St. Louis and moved his family there, Tom occasionally returned to Clarksdale to stay with his grandparents in the Delta. Given the brevity of his time in Mississippi, it may seem surprising to what an extent the state marked him and his career, so much so that theatre critic John Quinn could write in 2005, "His gift was an ear for the poetic quality of the English language set to the lilt of the Delta dialect."
  During the years of his Southern childhood, Tennessee Williams became accustomed to the traditional foods of the region. Whoever did the cooking for the Dakins and Williams household—it was most likely the grandmother or Ossie, who worked for several years for them—probably prepared meals in the traditional Southern mode. These would have included fresh garden vegetables in the spring, summer, and fall; canned in the winter. There would be the traditional Southern meat dishes—chicken and dumplings, fried chicken, fried or baked ham, pork chops, and roast beef. And of course, the obligatory desserts: pies, cakes, boiled custard, puddings, and cookies. All the above would have been washed down with sweetened iced tea, coffee, or milk. It must be noted, however, that Tennessee's grandparents, the Dakins, were from Ohio, and I do not presume to know what folks may eat there.
  Because it was the custom in early decades of the twentieth century for parishioners to provide food for ministers and their families—even Episcopal rectors in the South were not well paid as some of Tennessee's letters to his grandfather attest—the Williams-Dakins household must have received, among their offerings, country hams, sausage, and fresh chickens, along with fresh produce and desserts, as a tribute from members of the parish. However, it is clear from those early letters that the Dakins raised their own chickens, at least in Clarksdale. Tommy Williams, in the Delta to stay with his grandparents in February 1920, wrote to his mother that Grand (as the children called their grandmother) had killed "fussy, the old Plymouth Rock" rooster to make "chicken salad and dumplings." Two weeks later, he wrote to his sister Rose that he "found fussys head in the back yard and gave it a nice burial," an appropriate action for the grandson of a rector.
conversations.from: human
conversations.value: What is five more paragraphs?
conversations.from: assistant
conversations.value: Cut into ice cream sandwich rounds, squares or rectangles. Cut the ice cream of your choice, preferably vanilla, into 2 x 2-inch squares and place onto parchment paper; refreeze immediately.
  One seemingly innocent scene that actually seethes with sexual tension occurs between Blanche DuBois and the unnamed young man come to collect for the delivery of the newspaper:
  The encounter ends when, after a kiss, Blanche sends him on his way, saying "It would be nice to keep you, but I've got to be good—and keep my hands off children."
  Season chicken with salt and pepper; dust lightly with cornstarch and shake off excess. Heat oil in a soup pot and then sauté the chicken for 1 minute and remove.
  Add the vegetables, except for the Chinese canned mix and the green onions. Sauté the vegetables until the onion is translucent. Add the stock, soy sauce, 5-spice powder, ginger, and garlic. Cook over low heat for 30 minutes.
conversations.from: human
conversations.value: Delete the first sentence.
conversations.from: assistant
conversations.value: Cut the ice cream of your choice, preferably vanilla, into 2 x 2-inch squares and place onto parchment paper; refreeze immediately.
  One seemingly innocent scene that actually seethes with sexual tension occurs between Blanche DuBois and the unnamed young man come to collect for the delivery of the newspaper:
  The encounter ends when, after a kiss, Blanche sends him on his way, saying "It would be nice to keep you, but I've got to be good—and keep my hands off children."
  Season chicken with salt and pepper; dust lightly with cornstarch and shake off excess. Heat oil in a soup pot and then sauté the chicken for 1 minute and remove.
  Add the vegetables, except for the Chinese canned mix and the green onions. Sauté the vegetables until the onion is translucent. Add the stock, soy sauce, 5-spice powder, ginger, and garlic. Cook over low heat for 30 minutes.
conversations.from: human
conversations.value: What is the last four paragraphs?
conversations.from: assistant
conversations.value: It was reported that a Waldorf Salad was a favorite of Tennessee Williams, but his doctor forbade him to eat it, especially the nuts.
  In a separate bowl, combine the flour, a pinch of salt, baking powder, eggs, cooked rice, and vegetable-crawfish mixture. Mix thoroughly. Refrigerate for 1 hour. If using later, freeze the Callas now, before frying.
  Roll the mixture into 2-inch balls and dry fry in peanut oil until golden brown. Set aside on paper towels.
  Place mixture in a clean mixing bowl and whip on medium-high for 3 minutes. Add the cream in a slow and steady stream for another 1–2 minutes to emulsify. Do not overmix as the sauce may break apart. Serve warm over the callas.
conversations.from: human
conversations.value: Delete the last sentence.
conversations.from: assistant
conversations.value: It was reported that a Waldorf Salad was a favorite of Tennessee Williams, but his doctor forbade him to eat it, especially the nuts.
  In a separate bowl, combine the flour, a pinch of salt, baking powder, eggs, cooked rice, and vegetable-crawfish mixture. Mix thoroughly. Refrigerate for 1 hour. If using later, freeze the Callas now, before frying.
  Roll the mixture into 2-inch balls and dry fry in peanut oil until golden brown. Set aside on paper towels.
  Place mixture in a clean mixing bowl and whip on medium-high for 3 minutes. Add the cream in a slow and steady stream for another 1–2 minutes to emulsify. Do not overmix as the sauce may break apart.