Mayhaw Man

THen again, Varmint Fat Guy Richard Kilgore Tommy (he would need to behave)

Joe Oliver Louis Armstrong Louis Jordan Sonny Blount (Sun Ra) (I did in fact take most of the Arkestra to Dreamland in Tuscaloosa during a three day stand at the legendary Chukker. We rode in style in my 1969 Dodge Motorhome, drinking moonshine and laughing out asses off. No Sun Ra though, he was too ill at that point) Chat and Chow.

Liam, I believe that you owe Froufrou a beer. What a detailed post. WOW As I was a kitchen manager (among other things) at MA's and my wife was a manager at the Chimes I can second both of these recs. At Mike Anderson's have a trout Guitreau. The guy that came up with it is really nice and a great cook. You can send me an email and thank me for coming up with. If you have a car I have a ton more recs. Let us know.

Here is a sardine of the variety Busboy mentioned.

Before we can help you out we need a detail or two. Will you have a car? Are you going to be in BR for the whole week of Mardi Gras, as you might find it very hard to find someone to do business with as State Offices, and all schools are closed for the holiday? There are some great places to eat in BR.

How can you not love a band called the Big, Bad, Bollocks!

What is Baco? I'm assuming it's NOT faux bacon bits. Just a typo, although that would be pretty funny. Bacon, dammit, I meant Bacon

What he said. Really. He's right. They're great chips made in an old Cheverolet Dealership on Airline Highway in LaPlace, Louisiana-The Andouille Capital of the World. Remember-LaPlace.....It's the Place!!

I just finished up a column concerning a woman in New Orleans who is having an interpreter/musician come in and do a reading of Beowulf (in both old and Modern English). As a part of the event she will be serving a meal with recipes from Anglo Saxon Times (roughly). These recipes are being sourced from The British Museum Cookbook and she seems to have done a pretty good job of doing modern interpretations of them. She will be serving: Rabbit Stew with Herbs Creamed Herring Small Bird and Baco Stew with Walnuts (dark meat chicken for small bird) Roasted Turnips and Carrots Herb Salad Barley Pudding with Red Currant Sauce Some kind of roughly fermented barley beverage flavored with a native berry I thought the shole thing sounded kind of interesting and it was fun talking to her about it. She is not a chef, but a literary buff and is apparently having a great time researching this project. I will attach the article when it runs in the Picayune on Sunday.

How comfortable can it be to have a Guinness, Harp or Boddingtons in a place called THE CELLBLOCK? Sheesh. A hell of a lot more comfortable than a cellblock WITHOUT Guinness.

marinated and grilled skirt steak okra and tomatoes rice and gravy homemade bisquits green salad w/toasted pecans and grapefruit

Who needs zydeco when you've got this guy! I know what band to get when I get the egullet Crawfish Boil and Okra Fry together. As far as songs go, I have always been partial to this one- Monroe Louisiana is a beer drinking town!- Gatemouth Brown

As someone who spent twenty four hours watching someone else (and actively aiding and abetting) take pictures I can't say that I found the technique used particularly annoying. Thinking back on it, the few people who did ask why these photos were being taken usually were more interested in egullet (after they were offered an explanation) than anything else. Jason is good at it and fairly unobtrusive (not that he is particularly worried about it , he just happens to be that way). I have been in Galitoire's many times when there were people taking pictures of their food. There is nowhere in New Orleans where you are likely to find a more staid traditional bunch whooping it up over milk punch and old fashions than at this old warhorse of a traditional N.O. dining spot. I have never seen anyone complain about it. Most of the old hands (and in some cases the hands are very old indeed) seem to be, if anything, mildly amused by the folks (tourists) doing it and often it just opens up the chance for intertable communications ( major sport at Galitoire's). There have been some things that I wish I had a photo of, particularly spectacularly plated deserts. Sometimes they are a little hard to put into words and visual aids are always helpful.

Inspired by the CFS thread- Chicken Fried Steak (I used round steak that I had the butcher run through his tenderizer) w/WHITE cream gravy Mashed Potatoes Zipper Cream Peas with snaps (put up 2 bushels in freezer last summer) Green Salad w warm walnuts Leftover Pecan Pie and Bluebell Vanilla I.C. Tonight the best CFS is at my house in bucolic Abita Springs, LA

I know where you put it. I did not have it where you apparently think my head is most of the time-if that is what you meant

SLKinsey said I know someone who would gladly help you in this trying circumstance. and SLKinsey said: I just googled on this place and found no address, could you enlighten the more enlightened onces here who might enjoy this fare? I fall into the camp with those that believe that a reviewer need not be in love with (or even like) all of the items on a menu in order to do a honest and fair assessment of a place. I don't think that someone who hates seafood should review places that ONLY serve seafood, etc., but feel like someone who is willing to admit (as M.B. did in her review being discussed here) that there were some menu items that she did not particularly care for or eat and is clear that these items did not figure in the review can still do a good job. Everybody doesn't eat everything. Just look at the axis of evil thread. People who are otherwise reasonable and sane can have some pretty strong feelings about their particular dislikes.

After a couple of days of watching Jason P. photograph my food (which isn't too bad after the first course, but it can be kind of rough when you sit down and are starving ) I would say that the light ring rig he uses is the least obtrusive way that I have seen to take photos in crowded restaurants. It focuses the light just where it is needed and allows you to (more or less I think) take one good shot instead of three or four just in case you screwed up the first or the second. Fabulous Food Fotos

Ummm.. ..ugghhhh.. ..aarrggghhh.... ...aaaack Aw Sam, I don't even know where to start. Those three things, in various varieties, are some of the very reasons I plant a too large garden every year. I'm certain that we can find some common ground somewhere...............

Any time between May 15 and July 15 you can stop by my house for fresh ones. Cheap flights from everywhere in New Orleans during the summer (it's a little hot, so whimps tend to come at other times .)

I think I need to remove asparagus and replace it with lima beans. It's either that or my axis grows to four items. Lima Beans- What's not to like? Why do you all hate them so. I feel like I may have to become the defender of limas much as I step in and straighten out all of you okra haters. Have you ever had them straight out of the garden? Maybe a little green tomato relish on top and lots of black pepper? C'mon, give them a chance. Lima Beans never hurt anybody.

I could probably get into it as long as it involved garlic, onions, and very ripe tomatoes.

I am kind of crazy about Barbacoa as it is cooked in South Texas. THat cheek meat is unbelievably delicious. I grew up eating brains and eggs, headcheese, etc. The odd bits are delicious.

Verts, schmerts. They're just a variety of bush beans. You could probably grow them in Houston year round. I found a couple of sources and they all pretty much referenced the same type of bean. They are here. Now, for those of you that want to do something productive in your garden that can and will provide months of dining pleasure for your family-I highly reccomend this delicious addition to your garden.

If you don't like it I'm not having any of it either. I hate it more than you do. Yuck. Now that we have so much in common-what do we hate?

Chili (from Chili for a Crowd in the Silver Palate, subbing venison and venison/pork sausage) Hot Water Cornbread Pecan Pie