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Mayhaw Man

eGullet Society staff emeritus
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Everything posted by Mayhaw Man

  1. Pappys. Had a big belt of 20. Two actually. I am feeling a bit better today, but you never expect friends who are younger than you are to go away.
  2. Mayhaw Man

    Steven Shaw

    I have spent the majority of my day thinking about Steven and the effects that my friendship with him had on my life. Steven Shaw changed my life. He was one of the most giving people that I have ever encountered and I am blessed to have known him. My sympathies and thoughts go to Ellen and P.J. Though I haven't posted here in years, today I will and it's gonna be a long one because eGullet is where I think that this should go. I used to get alot of crap from Steven about starting fights and angry conversations on eGullet just because instead of typing a post about cake or something, I would write a long story with a question attached. Fights ensued. I have to admit, now, that I did kind of enjoy my first shot at being an erudite, albeit electronic, redneck. I don't expect a battle from this one. I really miss the opportunity that I will never have again. A long time ago my wife and my two boys were on their way home from Western N.C. where the boys had been at camp. In New Orleans there was a minor weather event (most of you would call it a hurricane) and driving into it seemed kinda stupid. It was the Fourth of July weekend and she elected to overnight with the boys in Memphis. She called and asked me if I would look up a few spots to eat that were great and not filled with tourists (young people-smart phones did not exist 15 years ago). I started bumping around on the internet, found her a hotel, a good list of dining options and fireworks times. Good dad. The source that I ended up using was eGullet. I had never seen a food site or anything close to it. Suddenly, I realized that there were other people, all over the world, who wanted to talk about how to cook, where to eat, what they loved and what they hated. Lord, Thank You, I am home! A couple of months later, after posting alot, I get a call from this guy in NY that I had enjoyed sparring with. Steven called (remember when people actually talked on phones?) and asked if I would be interested in meeting with his partner, Jason Perlow, who was going to be in New Orleans for a long weekend. I was a bit taken aback, given that I had never met a "virtual friend" in the then new blog universe and kind of mumbled an "ok" thinking that it would just take a few minutes. I was wrong. Way wrong. Turned out that nothing with Jason and his wife Rachel was quick...ever.We spent time doing things in New Orleans and then, at their insistence, took a long day drive through South Louisiana. We made alot of stops that day while traveling and Jason was either on the phone or texting Steven constantly. Though I directed a really bad stop to Poche's meat market (sorry Rachel, I swear that I said "take a right") we ended up becoming fast friends. By the end of the day, I put together what all of the texting was about. Steven and Jason asked me to take over the Louisiana board on eGullet. I was pretty fired up and immediately took the job. Little did I know that this one choice would change my entire life. At the time, I was in temporary retirement from running breweries and working a weird job. I was a manager at an incall center and part of that job was spending all day on the net. I spent most of my time doing eGullet stuff instead of work stuff (how much time can you watch people wearing headsets selling Total Gyms and not try to find something else to do?). A rather overzealous tech person figured this out after awhile (thanks to an article that Todd Price wrote for Gambit about local food blogging-Thanks Todd!) and I got waxed in one fell swoop. I wrote a supervisor only email to my eGullet colleagues about the dangers of farting around at work and, not an hour later, Steven called with a job lead for me in New Orleans that involved food and the internet. Bingo! I applied and, thanks to rec from Steven, was immediately hired. While it turned out this was kind of a weird company, I loved everything about it. Hell, they were paying me to do stuff like play on eGullet! Not long after that event, I had to go to NY for the Fancy Food Show in New York and Steven asked me out to dinner. Of course I said yes. I was thinking Eleven Mad Park or somewhere else pretty swell. I was wrong. He asked me to meet him at Tavern on the Green. What the hell? A tourist trap? I didn't comment and showed up on time. What transpired changed alot of things in my life and it was all thanks to Steven. We met at the front door and I was surprised that he had a guest with him. Because of Steven's influence and my gift at using the proper fork for any given course, I ended up with a regular column in a national magazine. The woman that he had brought with him was one of the owners of a niche publication called Chile Pepper magazine and he was setting me up to write pieces about the Deep South for them (Deep South because they weren't interested in just NOLA). He was of the opinion that I should write more and, as opposed to eGullet, actually get paid for it. It was, absolutely, the largest compliment that I have ever been paid. Through that one, very bad, dinner I ended up getting all kinds of work in a broad variety of publications. Some paid well, some not, but it sure beat the hell out of arguing about Cake vs. Pie (cake wins, everytime). Thanks to the ability to travel to NY over the years I regularly got to do things with Steven and it was always a pleasure as well as an educational experience. I'm dragging on, because I can't help myself, but my point is that I have gotten jobs and done things that I NEVER would have been able to do without his interest, friendship and stewardship. I am not in this boat alone. He helped many, many people over the years just because he wanted to and because he could. Most of all, I made friends through this that I will treasure forever. For this I owe him more than could ever be repaid if he had lived to be 100 years old. Thanks, Steven. I hope that you have a fast connection and bottomless memory where you are. We all miss you and I think that a number of us are sorry that we never expressed it sooner. Rest well, my friend. Mayhaw Man p.s.-I also had an editor at eGullet that taught me alot about writing. I wish she had a shot at this drivel that is being driven by sadness, wonder, happiness and Pappy's. Thanks, Mags. You are an awesome force, especially for a Northern type.
  3. So, I am spending my evening in the cold climes of the far North (Durham, NC) and making my stupidly complicated coconut cake and Ann's Caramel Cake (mentioned above). Both are, and will still be. better than your little rounds of dough and goo smooshed into a pan. That is all. Thanks for listening.
  4. So, I was in town this weekend for, what was to become, a way too short and way too painful kind of thing to recount (Thanks, Delta and the God in charge of weather in the ATL. Hopefully, you'll get that straightened out shortly). But, I did go to the Methodist Church mentioned on Sunday morning. It's beyond gorgeous. And, happily, in my short visit, get to see my house, my hood (and I live in what most of you would call the hood) and my friends. Life ain't so bad-even if you do spend the night on the floor of Hartsfield, We still ain't back. Earl (oil to you Northerners), theiving politicians, the largest provider of domestic seafood, and the (depending on your count) largest port in the World still haven't gotten us there. On the other hand, we still know how to cook...
  5. I believe you and I have talked about this before, but Jiffy is nothing to be ashamed of-ever. On the other hand, I have alerted the child welfare authorities in your area about your suspected child abuse-this, of course, is based on your decision to keep delicious, much needed, Little Debbie nutrition from your brood. (I myself am particularly partial to Nutty Bars (can eat a box between two pretty close exits on the interstate) and Fudge Swirls. Also, kinda love Oatmeal Cookies, but only a few at the time. They are seriously heavy duty). That being said... How bout our boy! He took Murray to the mat on Sunday. Just enough, almost always, just enough. Why wear yourself out when you don't have to.
  6. Mayhaw Man

    Superbowl Food

    Me, here in North Carolina, it's all about red beans and rice, cornbread, biscuits, killer local greens and roots to go with them, turnip casserole, acorn squash, roasted pork parts (and it's really parts-mixed bag from a new processor friend) and whatever else the other folks show up with. Turbodog, Amber, NOLA Rum, Sazeracs, whatever. Oh, and I'm making Jack Leonardi's chicken liver thing from Oak St. Delish. And for all of you Minnesotans (you know who you are-I know you ain't at the Cabin), I'm sorry, but we have no time to hear any entertaining tales of lutefisk and such. Good food only. Who d'at!
  7. When I was working in Ireland building a running a brewery, guys used to stop by and, just like over the years, in Louisiana, at Abita , they would eventually getting around to mentioning that they might have a little poteen in their car. Sure enough, it's pretty much just like American shine-meaning it might be delicious, it might be not much, and it might taste like estery gasoline. Nevertheless, as with all home distillers, they always thought that their stuff was the best in the land. In Ireland, as opposed to the US, Poteen is mostly still made just because they know how and for the historical ties. In the US, though most people don't realize it, there is still a market for illegal brew. And a surprisingly big one, at that.
  8. Making coconut cake for a dear friend's birthday party tonight. And, since I had all of the gear out anyway, making a mayhaw pound cake for me. And, while I am thinking about it, it's BIRTHDAY CAKE that is served for a birthday celebration, not Birthday Pie. People, there's a reason for that...
  9. Bingo. You win a prize! We (Luke, in NOLA) have a pretty extensive list of house stuff. When learning how to make them, we require that folks use jiggers into dry glasses. Once you do it about a million times, you know exactly where it should be in the glass and when we are busy (almost every night) things speed up dramatically when the jigger is put aside. Stuff where it's important to measure always, like Caiprinhas (mainly because we use freshly mooshed cane juice) and things that require juice and liquers in exact amounts (think Aviations with Luxardo) need to be measured to get a quality balance. On the other hand, someone ordering Tanqueray and tonic gets it fast, as it's poured into a dry glass, iced, then hit with tonic. Piece of cake.
  10. Gilligan's Love 2 oz. Amber Rum (I used 3 year NOLA Rum) 1/4 oz. Luxardo Marischino 2 oz Champagne 1 1/8th inch thick slice of fresh ginger 2 dashes Regan's Orange bitters Muddle ginger, along with the Regan's and the Luxardo in a cocktail shaker glass Add rum and shake dry Add ice and shake some mo'. Strain into a martini glass, top with champagne and decorate with Luxardo cherry (or a cheesy American Marischino if you don't have the good stuff). Enjoy.
  11. Here you go. My friend Robert, cocktail nerd that he is, happens to be spot on with this one. http://www.smallscreennetwork.com/video/28...cx_3ywfhuma4091
  12. Nice report. The shrimp guy has changed locations, as he used to be over on Claiborne and MLK by what used to be Wagner's Meats (You can't beat our meat!). He isn't just selling them, he is the guy who catches them. They are, always, caught the previous day and his wife makes him drive from Cutoff to NOLA to get rid of them at a premium price compared to what he gets at the docks. That premium price is usually around 5 bucks a pound for 16-20's. A serious bargain. My DC restaurant paramour has made big buddies with the guy. To get those shrimp, in that shape, unfrozen, in DC would cost her 20 or better per pound. They are a serious bargain, even here, and at that price, cheaper than lots of other stuff that isn't half as good. What kind of camera are you using? Great photos!
  13. On that basis, you'd have to include Emeril's. ← Without Paul Prudhomme coming up with all of the stuff that he did at Commander's Palace, Emeril would not exist as he does today. K-Paul's should be on the list.
  14. All of my hanging basket tomatoes are doing well, thanks. I'm not sure why I didn't figure this out years earlier, but they are just a vine and, when placed through the sides of hanging baskets, they look cool and make like crazy. Also have the whole herb grouping in, okra is doing great, as are the squashes and other orbs. Off to a good start.
  15. Ice tea by the gallon for 3 or 4 bucks a pop. Maybe it's where I'm from or something, but it cracks me up to see people buying jugs of iced tea. Hell, you don't even have to boil water. Just get some tea bags, a jug, and some water. Stick it in the sun. Waalaaah! Tea. A gallon of FRESH tea for about fifty cents.
  16. Doc, you should get familiar with #8. I love that place. Alot. Waaay more than Commander's, even though I can walk there and I have to make a little more effort to get to Georgia.
  17. If you really want to have some fun while reading this great book, keep a highlighter handy. Everytime there is a snarky comment about non French fare, or a comment giving the French credit for something that they clearly did not invent, brighten it up with your highlighter. You'll need more than one. Either way, it's a fascinating book.
  18. Yikes. How the hell am I, a simple boy from a cotton field, supposed to even know what an integer is? To me, well, it sounds like something we sprayed out of AgCats and Grummans before they banned DDT.
  19. This subject came up over Mardi Gras (I was running out of ice at home!) among a bunch of chef/owners who were at my house for dinner and, between 'em, they own 10 places or so. Their opinion is that you NEVER buy an ice machine. Always lease. They wouldn't even make an exception for a small bar. In their opinion, a small machine just means a small lease.
  20. That bad part is that I have to admit that I did, in fact, watch Project Runway from beginning to end one season (the second?). A friend of mine's daughter was a model and I had to keep watching because she couldn't manage to get kicked off. She finally managed to win the thing. I was really glad for her, but I was pretty glad to get rid of the rest of that bunch. As for tonight's offering, despite the shooting of the cuffs, an appearance by Corby, and an interesting ending (if that wasn't scripted somehow, and they really were disgusted, the 250K should go to them right now and they should cancel the rest of the season. Good on em if it's so), yuck. More of the same, really bad stuff.
  21. Excepting for the fact that I knew someone in the show, I thought that it was just about as bad as all of the other overly dramatic, uninteresting garbage disposal effluent that I have stopped watching over the last three years. Awful, actually. Now I'm down to Jacques Pepin on CreateTV and that's about it. I suppose it's the economy. It's so cheap to create a "reality" show that it just works for the networks. Who needs actors, writers, set creators and such. Why not just get a bunch of schlubs and go for it? I can hear the conversation now... "Let's see, we've done actors, models, designers, fat people, stranded people, people locked in houses, has beens, losers,mechanics, rednecks, wives, cheating husbands, criminals, cosmetic work,musicians and cooks and "chefs" in every kind of situation that we can put them in. Sooooo, what's next people? What can we possibly turn into reality? What's left?" "Oh, Oh, I know!" says the new assistant, straining her hand into the air. "Ok, honey, let's hear it." snarls the director. "We could do a show about dishwashers and busboys! It would be great! We could show all of the disgusting piles of dishes coming back, how they are cleaned and stuff like that. And then, for drama, we could show dishwashers yelling at busboys for not separating the silverware and for not putting glassware into the right racks! It would be awesome!" "Genius!" snaps the director. "Let's run an ad on Craigslist right now! The economy is totally in the tank. Getting dishwashers and busboys will be a piece of cake. We'll need a couple that are really mean and self centered, a few with really stupid haircuts, a couple of tough women, a couple of pretty effeminate ones (both men and women) and two or three who probably just go to work everyday and are only signing on to make a buck. Oh, yeah. We'll need a couple of really stupid ones, too. Can't forget that part of the formula." " We're on the way! Get cracking people! This is going to be even better than our last show, 'Last Doorman Standing'. It was a blockbuster!" Sadly, I suspect, this isn't far off of the mark of real life.
  22. Delta Chess Pie. Delicious, fun to make, keeps great (though it won't be around for long, at least not in my experience). Chess pie thread
  23. Aaron B, Nice work. I couldn't have said it better myself, and I have been trying for almost 3 years. I loved the Cajun/Hindu analogy. How long were you here for? Where else did you eat? Best, B
  24. When that place first opened, Paul had a poboy shop, as well. It was totally New Orleans. They cashed checks, made sandwiches and so forth. It's been damned near 30 years, but it seems like it was upstairs. But I'm old now, my memory is shot, and I can't remember clearly. Big news there. I do remember having some very strange meals there, including one that I would rather not remember, as it wasn't one of my strongest moments in life. The community seating thing, sometimes, was a real blessing and sometimes, a curse (I would love to put a link here to this very funny thread about dining disasters, bad acting, whatever-but I can't find it. I've searched alot. It involved me, some serious drinking, and some lawyers from Alaska-it wasn't pretty). He should open up another shop. That part of the quarter could use it.
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