Mayhaw Man

Mr Cutlets weighs in on the giant Hamburger Controversy I'll sum it up for you... Texans are liars. The guys in New Haven don't even make hamburgers People in Oklahoma seem nice enough, but they claim stuff though they have no evidence. Perhaps they are related to the Texans, somehow. Some guy in Kansas gets the credit for 100 years of clogged arteries and skyrocketing Bromo sales. Move along, nothing to see here.

Welds don't flex with heat and cold the way that rivets do. Things built with rivets, particularly those that are under high differential stress on a regular basis from weight stress and temp change, such as pots and pans and bridges (Sydney Harbor Bridge, Golden Gate Bridge (rivets have now been replaced with tempered steel nuts and bolts, which are even stronger), Brooklyn Bridge, and the longest rail bridge in North America, the Huey P Long Bridge), seem to hold together for a very long time with not so much maintenance. Welds, on the other hand, will eventually break with heat and flex from stress-which is why you generally don't see structures that will have to flex, such as roadways, built with welds.

I'm with Steven on the fruit crate label deal. I picked up a number of these at a swap meet in Pamona a few years ago for not much money and had them matted and framed. I also have a number of photographs that I have taken over the years. I just added this one of a women in Appalachicola who was standing in front of a waterfront oyster shucking operation. Also, I just had my fabulous poster from the soon to be world famous Potlikker Film Festival matted and framed. It makes a handsome addition to my eclectic collection of stuff.

Well, if it's just head to head, I would go August over Commander's every time. I love Commander's, especially for lunch during the week, and believe that the food that I have had there is every bit as good, probably better, than it was before the levees failed and flooded the city. Still, August is a much better restaurant. As far as Cochon vs Jacques Imo's vs. K-Paul's, you are talking about three VERY different kinds of places. Cochon is Donald Link's baby. It's what he wants it to be. It is a highly idiosycratic restaurant that serves what he wants to serve the way that he wants it to be served. That being said, I love the place. I have been going there at least once a week since it reopened (going with a group on Sat night, as a matter of fact) and have greatly enjoyed taking people with me. It's about the meat. It's a meat restaurant. Stephen Stryjewski has turned himself into a user of pieces parts like very few others. His meats are just wonderful, in my opinion, and they are used by link to create some really fun dishes that are just plain good to eat. They have a great bar with a really nice bourbon selection (along with "domestic" raw whiskey (aka moonshine) and the bartenders make a really decent cocktail. Jacques Imo's is over the top. The place is loud, small, oddly laid out (though that's because of the space and not so much because of choice). The food, especially on a night when the aren't swamped can be very, very good. On the other hand, I've been there on nights when the place was just rocking and the food was just ok and some things just weren't very good. Clearly a small kitchen overstretched contributes to this. It's unapologetically wild. In fact, one of the most popular tables is in the back of a truck that sits in front of the place. It's what it is, but I like it. I can, though, see how some people with "more delicate sensibilities" might not find it that appealing at all. K-Paul's is, well, in my opinion, probably the most important restaurant in modern times in New Orleans and Paul Prudhomme is absolutely the most influential chef to ever come out of New Orleans. So much of what has become "the new New Orleans cooking" came from him, beginning with his stay at Commander's Palace and culminating with his place on Chartres in New Orleans, that it's almost impossible not to see his touch in everyone's restaurants and dishes that have come after him. K-Paul's is a great restaurant. The food there is great-not good. Paul Prudhomme is there most of the time these days, and, as is mentioned above, out in front most nights. It's rediculous, to me, this whole discussion about "chefs in the kitchen." He's there-he's not putting up with any substandard stuff. I had dinner with Alice Waters one night (at Cochon, actually) and she told me that Paul Prudhomme had more influence on her, over the years, than any other American chef. He, she said, as much as anyone, was the first person to really spend time sourcing local ingredients and using them seasonally and as freshly as possible. She loves the guy. You will too. I've known him for years on a professional level and have more respect for him and the way that he conducts not only his business, but his life, than any other chef or operator that I know. And that's saying something-I know alot of folks. Paul is, really, the man. Go there. You won't be disappointed. I agree with Todd about Vizard's. For one thing, I've eaten there alot as it's conveniently located right around the corner from my house and also because it's got really good food. The service can be, well, not so great as the front of house is seemingly a bit disorganized, but, really, it's not that big of a deal and sometimes it's fine. Kevin Vizard is a fine chef and makes use of the the best products that he can find locally to turn out some really good meals. One thing that I like about the place is that you can spend some time there and no one hurries you up. They don't mind a group sitting with drinks and coffee and just chatting it up. This is not the case alot of places these days and I like the fact that you can do it at Vizard's. Anyway, I reccomend it highly. Herbsaint is good. Maybe, on some nights, better than August (but I still prefer August over the two). I really like the room, the food is delicious, and the service is pretty close to impeccable. Petite Grocery is harder for me to talk about, as I've only been there once since the storm. The night that I was there, however, I had a very enjoyable meal. Also, though it's big bucks (but not any more expensive than K-Paul's, really) don't write off Emeril's. It's a stupendously good restaurant, in my opinion. And, in keeping with the "chef in the house thing", when he's in town, he's there. Working-the crowd, the line, the pass window, whatever-but he is working. You will enjoy it and you will probably get as good or better service than you have ever experienced. Also, I love the rooms there. It's a true first class operation from top to bottom. Hope this helps.

Also, I believe that part of the engineering thought is that there is less heat transfer to the handle when it it riveted. I know this seems to be true in a highly unscientific, but 25 year long study, conducted in kitchens all across the New Orleans area-by me.

This is a really good one. Leah Chase knows a thing or two about bread pudding

Brooks, I'm checking for you with some bakery contacts here. I'm almost sure, but not quite, that, with just a minor amount of effort expended on your part, you can probably arrange to get some Leidenheimer's from somewhere in Manhattan. The Vietnamese stuff, if it's all like the bread at Duong Phong out on Chef Highway, would make a fine sub-though the crust is slightly, just slightly less crunchy and a bit more on the toothsome side. It's pretty close, however, and in a bread pudding would probably be pretty close to unnoticable.

I will do my best to try to get you out of your narrow, little rut when I am up there after Mardi Gras.

With big, happy, healthy Gulf oysters, I kind of prefer either nothing, or coctail sauce. With little, very expensive, but crazy delicious, oysters from the Pacific Northwest or the ones from the Northeast seaboard, I really have come to like mignonette ( a fine example of which can be found at the oyster bar at Johnny's Half Shell in DC), or, again, nothing at all.

New Orleans has, sort of, reached a status quo as far as restaurant openings go. To a degree, I think that we're done. People who can do it on their own, have a viable place to work, and wanted to do it have opened up and gotten on with it. I've recently had really good meals at Rio Mar, Cochon (hands down my favorite new place-it's what it is, and probably not for everybody, but it's perfect for me and I love the place), The Longbranch, Restaurant August, Parkway Tavern, Casamento's, Johnny's Po Boys, Parasol, Slice (if you want pie, this is the place to get it-best pizza in town), Five Roses, Pho Bang, and a bunch of new latin places that have opened up-primarily in Kenner and on the Best Bank. This Mardi Gras will be a local affair again (I think-I don't really know-but I know that I have alot of friends in the hotel biz and they aren't looking to be overwhelmed). And, frankly, that's ok with me. Last year's carnival was one of the better ones that I have ever had and I'm looking forward to a similar one. I'll be, particularly, looking forward to the Krewe de Vieux the night before our valiant men of the hour, The New Orleans Saints, beat the crap out of the Colts and our here-to-fore beloved Peyton Manning. That will be the longest 36 hours of many people's lives, and potentially the best. As for our newest residents, there's something that alot of people don't understand. This is, was, and apparently will be, a relatively small city. We have had, for a very, very long time, a large number of "celebrities" living in our midst. My own neighborhood, in fact, is lousy with rock stars, writers, sports guys, actors and actresses, and me. I ran into Angelina Jolie in Parasol. She was just another good looking woman sitting at the bar eating a poboy with a kid in a stroller next to her. A regular "Joe" so to speak. I know lots of people that have run into them lately, as he's shooting a big deal movie here and they've been scouting aroung for real estate. By all accounts, they're pretty nice folks. What really counts is that they are not just moving here, but that they are getting involved in some rebuilding and recovery stuff-that's what's important. Celebrities have always liked it here because New Orleanians just don't care who they are. We are nice to everyone and we're just as nice to them. I could tell you how many odd celebrities have shown up at various boils, frys, and such at my house, but it would sound like I was just making it up. We're nice. So, I guess this probably isn't as detailed as you would have hoped, but I'll be working on it and trying to keep up with the photos over the next month or so. Even in the complete anarchy that seems to be slowly taking over this city, the Saints clobbering the Colts in the Super Bowl and Carnival Season are something that we all look forward to. And we will be. Go Saints! Kill the Bears!

A place to store the gear or a place to store all of that charcuterie?

I've touted them before as a source for "prosumer" grade supplier of food processing equipment, but it's hard to do better than Cabela's. I've linked to the manual ones, but they carry a large line of both manual and motorized grinders (including a really cool one for those "Hardware Enthusiasts" out there).

Like what? I don't necessarily need somehing from Champagne. I just don't want something that's going to be a lot sweeter, for example, or something lighter and more acidic. "Reasonably Champagne-like" would be fine. ← You can get 12 oz bottles of "The Champagne of Beers" for about a dollar a pop. Is that close enough?

Are you sure? Because Watershed pretty much invariably serves them with grits, not mashed potatoes. And you forgot the stewed tomatoes, essential to the flavor and color balance on that plate. Maybe they subbed the mashed potatoes because you'd shrimp and grits to start. I like this dish so much I have difficulty ordering anything else at Watershed. Spinach? Yes. Mashed potatoes? No. It was grits and there were some very good stewed tomatoes on the plate. Long night. No notes. Maybe I should start taking pictures.

As with many of my little challenges, this one starts off with a story. I grew up in North Louisiana. Our dining fare consisted of what most people who actually know about Southern food in actuality, and not legend, ate back then (just for reference sake, I'm 45). Lots of fresh vegetables, peas and beans, rice and gravy, tons of pork and chicken and sweet, homemade desserts. Though I didn't know it at the time (or care), we were pretty much eating local before local was "the thing" and eating traditional before it was anything more than supper for regular folks. There were a few oddities in the mix, however, and they weren't unique to us. Tamales would probably be one of them (though I pretty much understand the deal with those and the other would be salmon croquettes. We ate them all of the time, probably 3 or four times a month. The patties were usually accompanied by mashed potatoes, green peas, hot pickled beets and iced tea (not sweet at our house-ever). In fact, other than sauerkraut and bratwurst (Southern I am, but my father's family came over at the very beginning of the 20th century-so we ate alot of German food-still do), I think that this might have been my mother's go to meal when they were going out at night and she wanted to get us fed before one of our long suffering series of baby sitters (we went through alot of them) showed up for an entertaining evening with the Hamaker Boys. The other night I had dinner at Watershed in Decatur, GA. One of their menu staples is the Salmon Croquette. It's a really good version of the dish-a nice, very firm cracker crust and moist (albeit fresh) salmon on the inside. It's a simple thing to prepare and really good to eat. My questions are many, but can be boiled down to a few-Why do Southerners eat salmon and in particular, why do they eat it as salmon croquettes? Salmon is not native in the least (though, on another note-we do have Walleye, what is traditionally considered a fish from Northern Climes-in fact, the world champ was caught in Arkansas). Is it because it was canned fish and easy to deal with? I'm not sure that's it, as there is damned sure no shortage of fish, saltwater or freshwater. I just don't get it. Salmon Croquettes have been around a while. This is not a new thing. John T Edge's , A Gracious Plenty has recipes for them. The book is a collection of older recipes so that's a pretty good indicator that they were not only staples, but not new ones at that. I have some Baptist Church cookbooks that are pre-war and they have recipes for the dish in there, as well. Did you eat these things when you were growing up? Do you eat them now? Do you have a clue what I am talking about? Why is this dish, whose main ingredient is decidedly not Southern in the least, a common part of the Southern food lineup? Do you have any secret recipes? What about the salmon itself-favorite brands, etc.? What do you know about Salmon Croquettes? Tell me, please.

Well, I ended up at Watershed and Bacchanalia. Not so coincidentally, there was a good piece concerning these places and the food that they serve in Sunday's Atlanta Constitution-Journal Drove out to Watershed in Friday night's driving rain. Apparently rain is not a something that keeps Atlantans home, however, as the place was packed. Lots of good friends and lots and lots of good food were there to be enjoyed. Because I was dining with food geeks (such are my friends) there was little at Watershed that went untasted. The standouts (imo-your mileage may vary and I purposely don't, and never will, write restaurant reviews and I don't shoot pictures in fine dining restaurants. I will take a shot or two of a BBQ joint, but that's different to me, somehow) included Creamy Stone ground Shrimp Grits with Pullman Plank (a Pullman plank is, essentially, a long slice of bread cut lengthwise from a rectangular loaf, buttered lightly, and toasted) and the Butterbean Hummus with Crudités and Homemade Pita. Those grits were really, really a good example of something that has been done to death. Scott's are a fine reminder why this is a great dish-creamy, redolent with the flavor of shrimp, and really, really satisfying. The butterbean hummus was just fun. It tasted great and came with a crudités plate full of fresh, crunchy stuff-perfect for table sharing and giving everyone a good chance to try out their "boarding house reach." I also had an Iceberg Wedge with Bacon and Blue Cheese Dressing." This is one of my all-time favorite salads and this one did not disappoint. I ate every crunchy bite of it. Mains were ordered individually but pretty much passed around (when eating with my friends, it would be better if we only ate at restaurants with lazy susans in the middle of the table-the passing thing gets kind of crazy and if you are particularly germ conscious, well, Atlanta has the answer for that, as well. It's a great town! I ordered a big, grilled pork chop served with collards (they were perfectly done-not too mooshy, just right) and over various roots (rutabaga, sweet potato, and pearl onions). The chop must of come off of a gargantuan pig, as it looked like that Bronto Chop that the car hop throws onto the tray in the opening of the Flintstones. The standout for the evening, to me and most of my friends at the table (several of whom grew up in the Delta South) was a dish that reminded us all of the best of weirdly adopted Southern Staples-The Salmon Croquette. I have no idea how this became a kind of Southern middle class staple, but to those of us that were raised in the 50's and 60's in the South, we ate a whole lot of canned salmon coated in cracker meal and pan fried. When done correctly (Peacock, as you might guess, did it better than correctly) it's really a fine thing-though he was using really swell fish in his, it didn't ruin it at all. There was a hard to the touch cracker crust and some perfectly cooked salmon in the middle. They were served with some freshly cooked spinach and mashed potatoes. Damned fine eating, that. Desserts were exactly what I want out of desserts-simple and satisfying. All of them were above average and the simply listed Very Good Chocolate Cake was exactly that-very good-rich, decadent, but not crazy fancy. It was simply a perfectly made piece of chocolate layer cake with some rich, but not too rich, chocolate butter cream icing. As many of you know, I like a good piece of cake and this was a particularly good example of the genre. Watershed is a really nice space with the table situated far enough apart to make diners feel like they have room to spread out and relax for a long evening of casual dining and conversation. The food is not complex, as Peacock and Satterfield (his sous, a really talented guy in his own right) let the ingredients do the talking. This brings up something I have failed to mention; this is not namby-pamby food. The portions are very large and he focuses on perfect execution of very simple, perfectly fresh ingredients. The next day I had a nice lunch, after a morning visit to The Carter Center, (the weather, after some rain on Friday night, was pretty close to a nice early Spring day-damned glorious, in fact) with some eGullet friends at Einstein's. The food was nothing to write home about, but they have tons of outdoor seating and the place was hopping. I would go there again, for sure, but probably more for the chance to sit outside and relax that for any big hope of fine dining. I had a good sandwich on some very good bread, so I'm not complaining and it was great to see an old friend and another person who I have never had the chance to meet in person. Later that afternoon I headed out to the Sweetwater Brewing Co. for the soon to be world famous Potlikker Film Festival. 250 very lucky ticket holders were able to sample a fine menu of tastings, some really delicious, well made beers,, and top it all off with a viewing of three of Joe York's fabulous, tremendously entertaining, short films-Marsaw, Hot Chicken, and Whole Hog. I have seen them all a number of times but it was fun seeing them with a fresh audience. We had a late reservation at Bacchanalia, Ann Quatrano and Clifford Harrison's fine restaurant located in an old abattoir in a pretty industrial little piece of Atlanta north of Downtown (I think-Atlanta's real big and I was real turned around-alot). The place is a real scene-they have food stores, a bakery, three restaurants, and apparently are adding another. It's a really pleasant space and I like the idea of eating in a building that was formerly a slaughterhouse-it seriously appeals to the carnivore in me. The original heart pine floors stand out nicely with the old schoolhouse tiles on the walls. The restaurant is very comfortable and beautifully appointed. And while I am going on about the look of the place like some kind of drunken interior decorator, I should mention that Quatrano is crazy for serving pieces, silverware, and wine stuff. All of the dining accoutrement that we saw hit our table (lots and lots and lots as you will see shortly) was beautiful and often surprising, fun, and sometimes both. I was with three other folks-a new friend from Birmingham, and old friend from New York, and a very special friend from DC-all of us, to some degree or another-professional food folk of some sort or another. I only say this because the one unpleasant, or at least really weird, part of the evening came just as we sat down. We had a late reservation-9:15-and arrived 5 minutes late (though we called ahead and warned them, so no problem there, I don't think). We were seated and as we looked around we saw that a number of the diners must have had nine o'clocks as they were just sipping on drinks and not into their meals. The waiter, who we were to learn was very, very knowledgeable about most of the facets of the place and should be commended for that-fine dining or no, that's not always the case, came up to the table and began telling us, as condescendingly as possible, how a four course meal works. This explanation went on and on and on and by the time he was finished we were all kind of looking at each other thinking, "do we look that stupid?" Once he was done, my New York friend quickly set him straight by explaining what we were doing there, that we did, in fact, know which fork to use, etc. I wouldn't have handled it like that, but I'm glad that he did as the service suddenly changed gears to professional and virtually perfect. No more, " And you will all need to order ALL of your selections at once, as in a professional kitchen, there is much planning to be done that you might not understand." Well, "dugghh, said all of us. Anyway, we got organized to his satisfaction and ordered all at once-16 different items . 4 starters, 4 mains, 4 cheese plates, and 4 desserts. We also ordered a kind of crazy combo of wines - 2 bottles and 2 different by the glass selections. I had nothing to do with the wine order, but the sommelier (didn't get his name, but a really nice guy who apparently knew his stuff according to my dining partner-who's won a few wine cellar awards and DOES know her stuff) was helpful and solicitous. The whole wine service thing was a little weird, but it was mostly our fault for being picky. They were happy, though, as we weren't exactly ordering Boone's Farm. Once again, I'm not going through the whole thing, but I can cover the entire experience by saying that you won't be disappointed. If there is anything negative that I have to say, and there is precious little, I thought that some of the dishes were under seasoned. This, of course, may well have been the intention of the kitchen and I just like my stuff a bit more zippy-so I'm not faulting it at all. I'm only saying that I would have probably liked it even more than I did had I not found myself looking for a little more of something. Of course, generally, I loved it. It was a great meal and we were all able to sample lots and lots of interesting, well though out, perfectly executed food. I'm not going to go through anything but the highlights and as I don't have a menu with me today, I can't even do that very well, but in the first course the charcuterie plate was a standout. 6 different selections, house made, and thinly sliced. The service piece chosen here was a long, rectangular plate that really made for a dramatic and wholly attractive presentation. I had a dish of lightly fried sweetbreads served on baby collards. Those sweetbreads, and I am a huge fan of sweetbreads, were probably the best that I have ever eaten. Awesome, just awesome. I really, really hated to pass the plate on that one. Roasted lamb loin was the star of the dinner courses. It was done to a turn and we pretty much fought over it. I also liked the roasted chicken quite a bit. (I need a menu bad, I honestly can't tell you what came with what and I wasn't taking notes as I wasn't working). The cheese course was really fun. It's a very, very hard thing to do, that cheese thing. It's a big investment and takes a combination of time, care, and proper storage by someone who knows what the hell they are doing to get it right and in Bacchanalia's case, they get it right. I had a Stilton (an ethereal piece of one of my favorite cheeses) that was served with thinly sliced Bartlett pears SLIGHTLY kissed by this really nice vinaigrette that had, for sure, a fair amount of onion juice in it. I t might sound a little weird, but it was really, really good. We also had a Coolea from Ireland with some mixed baby greens that was delicious, as well. All in all, the cheese course was a hit. As an aside, I need to mention the use of vinegar is a big deal here and it adds much to the whole experience in the first three courses. It shows up again and again-sometimes in the form of pickles and sometimes just as a tasteful counterpoint or addition to a sauce or a dressing. No matter the use, it was an interesting and tasty thread that was common to many of the dishes that we all enjoyed. The desserts were all very good, and, in fact, this is the one place where we had some trouble ordering. There were about ten choices, and eight of them made the cut to the final list. We chose, but ended up asking for samples of some other stuff, most notably some really swell apple butter ice cream that I could have eaten a quart of. It was delicious. I had a cardamom flan, with thinly sliced and candied apricots. A really good dessert, though I would have been happier if the flan wasn't quite so cooked-but it was late at this point and we had probably screwed up their service flow a ton-we weren't in a hurry at all. I would recommend the place highly and everyone who ate at Floataway that night seemed to enjoy it just as much as we liked our dinner. Those folks know what they are doing. So, I like Atlanta. Who knew? Up to this point in my life, I had only been there for Braves games and various conventions. I'll look forward to going back soon. Edited to say: Almost forgot to mention that we had a late afternoon lunch on Sunday at The Majestic Diner. I am crazy for old school diners and this one is pretty much as real as the deal gets. I had a burger, which was exactly what I wanted, that was served with some really crunchy crinkle fries and washed the whole thing down with a bunch of good, bottomeless cup coffee. The place has been there since Sherman came through town, I think, and I don't think that it's changed much. This would be a great place for a meal with kids and, happily, it's open 24 hours for your late night dining pleasure.

As a slightly different take on Banana Pudding, you might want to try Valerie Hill's (pastry chef at Johnny's Half Shell in DC) Warm Banana Pudding Pie. I have eaten a ton of it (probably literally) and love the stuff. It's stupendously good and not very hard to make. In fact, you can make the pie ahead of time and then do the meringue just before you are ready to serve. She makes these in little phyllo dough shells, but a pie would be as good, though not look quite as cool on the dessert plate. Look in the little box to the left for theWarm Banana Pudding Pie recipe.

I am going to be in ATL for a meeting this weekend and these are the two meals that I am set for. I know that both places are well regarded I won't have much of a chance to mess it up, but I was wondering if any of you had anything for dinner at either of these places that you regard as "can't miss" picks in terms of menu selections?

Well, I suppose that depends on the kind of cake that you are talking about. And just for the record, in this particular case, I would be all over the pie.

I am currently reading A Frenchwoman's Kitchen and am pretty much in love with it. The narrative is fascinating and beautifully written and the photographs and illustrations perfectly suit the prose. I have truly enjoyed reading Darina Allen's Ballymaloe Cooking School Cookbook. The recipes in the book are really well done, the photography is beautiful, and it's chock full of really direct information-it is particularly strong on the photo-by-photo, step-by-step stuff. I have read, again and again, John Folse's Encyclopedia of Cajun and Creole Cooking It's been discussed plenty and I can only echo what's been said and say that it's one hell of a book. It also makes a very convenient doorstop or a counterweight for a heavy lid on a barbeque pit.

My friend Carol Puckett, the fabulous owner of the fabulous Everyday Gourmet in Jackson, MS (yeah, it's a plug, but both she and it are fabulous, and she's also a SPQ so it pays to be nice-SPQ's are all powerful in that town) turned me onto this rediculous, yet incredibly well designed vegetable peeler. I was in her store shopping for stocking junk and when I asked her for some fun things the peeler was the first thing that she grabbed. I wish that I had bought ten of them. They are incredibly easy to use, really safe, and deadly sharp. It's definitely one of those things that I never would have looked twice at unless someone told me that I should. Good buy. Get ten. They're cheap.

They are, by definition, similar beers. The main difference should be that the Imperial (as the name denotes) a richer beer (though still refreshing and not treacly) with a very full mouthfeel and a more pronounced nose than an off the shelf IPA. That link that I have included is pretty handy as a guide and is still the standard used for AHA contests and generally as a guideline for the GABF.

That Post article above mentions Roman Candy. He has gotten a zillion orders out of that piece as, apparently, many people consider it to be kind of an iconic snack. It's funny how many of the orders have been placed by people that I can only assume are expats-they're pretty easy to spot, what with names like Comeaux, Sheixneider, Landry, Landrieu, etc. ya gotta figure that they are from here some way or another. The stuff is good, it's really inexpensive, and fits easily into any sized stocking. Also, it's really made in the back of a horse drawn wagon (it's the only place that Ron CAN make it), and that makes it better. The horse drawn wagon flavor goodness comes out in every filling destroying bite.

Wiki How has a very good tutorial with photos Ginger Ale

Congratulations. Nice work and good luck. According to my highly personalized and stilted market research, more than half of the Earth's population are likely buyers of this book. Of course, when I succeed in my campaign for World Domination, that situation could change.