Jump to content

Mayhaw Man

eGullet Society staff emeritus
  • Posts

    4,893
  • Joined

  • Last visited

Everything posted by Mayhaw Man

  1. Sam has now won the Obscure Musical Reference Award for the day. Thanks to the rest of you for playing, but this was not a difficult decision for the judging panel to reach. Congratulations on this stellar achievement!
  2. You saw Patty Griffin in Dublin? That was a stroke of good luck. I saw Steve Earle there a couple of times when I was living in Meath (apparently he was living in the West for a while) and the Irish country music fans were always as good as the show. Seriously missing a decent pint right now. If I were there, it would be just about that time. That's a "Useless Desire" I suppose as I won't be there anytime soon. Thanks for the report.
  3. Somewhere around here, at some point, I discussed the civilized feeling that I used to get when walking into the Schwegg's on Airline and heading for the deli so that I could get a cold draft to keep me from getting parched while making groceries. It was, truly, a wonderful, only in New Orleans thing. Also, for all of you that have closing laws, those things are really weird to me.
  4. Actually, while you may be right about some of that branded ware, we used to (Abita Brewing, Abita Springs, LA) sell a ton of that stuff, at actual cost, for eventual resale. Surely they gave away alot of it, especially bars, but generally liquor outlets would sell the stuff-around the holidays a number of these places would buy stuff to put together themed gift baskets which was great for them and great for us-cost free advertising. That stuff is all incredibly expensive when you take it as a whole-even the cheesiest neon is a hundred bucks or so and nice ones, even when purchased by the hundreds, can be much more. Tapmarkers are another things that no one gives much thought to-those things are not cheap-sure AB can absorb it easily, but for small breweries you have to be really careful about what you buy and what you do with it after you get it. I mean, why would you give a dozen t-shirts to a place that doesn't sell anything anyway-even though they bug the crap out of you and threaten to take you out if you don't? They'll all end up in someone's drawer that's a friend of the bartender or the owner and not in the hands of a customer who really wants one.
  5. Sure. I do it all of the time. It cooks fast though. Pay attention. Better wait until you thaw out. You might need to move fast.
  6. The various beer labeling laws come to mind. Using Texas as an example, I find it ludicrous when something like Old Foghorn or Samiclaus has to be labeled "Malt Liquor" as it is over a certain percentage ABV. It is one of the reasons that there are many brands you can't find in your local liquor stores. It's just not worth printing new labels for small markets, or buying new machinery to fix some local law issue. One of the few things, federally, that I would be in favor of is some kind of national labeleing standards for brewers and wineries. It would save a ton of headaches for regulators and tons of money for the producers.
  7. Exactly, and it would seem to me that, at the very least, taking care to put forth a public image that might ingratiate himself with the public in New Orleans would have been the most responsible thing that he could have done. He just shot himself in the foot in a very big way with most of the dining public here that is able to pay that kind of money for food. There are other places, many, that compare favorable or that are clearly better than any of his three restaurants in New Orleans. The public will vote, and I am pretty sure that he will lose. His investors aren't going to be happy with the cashflow situation anyway, but now it's going to be dismal. Some things are just waaaay bigger than the decisions to be made on the bottom line. This, if there ever was one, is one of those situations. We don't have much left, but most of us who are here are choosing to deal with those that made the effort, and that's in all fields, food, banking, politics, whatever. We're in bad shape, but we are loyal.
  8. Well, that neighborhood hadn't flooded in a couple of hundred years, and we're all kind of hoping that this time round they build the levees to a degree where they don't collapse when they are finally needed. It was a flood caused by collapsing or breaking levees. The hurricane was bad everywhere and caused much damage, but the levee breaks are what destroyed much of New Orleans. On Monday morning we were all calling round congratulating each other on our luck and discussing what day we were going to drag back into work. By Monday afternoon around 6, we were wondering if we were ever going to return. And also, you would have an easier time redirecting a Cat 4 hurricane than you would telling Mrs. Seaton that she will need to move. I would hate to be in that guy's shoes. Oh boy.
  9. It's all about the law, basically. You probably assume that the place that you were in recieved the glasses from the wholesaler as a promotional item, and that may well be true. But, if it's a law abiding wholesaler, there won't be much else that can be given to them as there is a limit on how much a brewery can do to promote it's product with giveaway items (in fact, one of the most egretious violations of this rule is represented by neon signs-and they get around it by, technically speaking, only loaning them the signs-they remain the property of the brewery). The limit used to be $250.00 a year. That's a few glasses, sure, but when you start adding in coasters, napkins, window signs for events, etc. this adds up pretty fast. These are Federal laws, by the way. They are know collectively as Tied House Laws and while there are many, many ways to skirt these regs (of course, I myself would have never been involved in any of these shennanigans-but some people just don't know how to follow the rules). They are there for a reason, and while some of them are fairly arcane, they are probably singlehandedly the most important regulation in the US as far as giving someone the ability to start up a winery or a brewery. After all, we would never be able to compete with A-B or Gallo. A-B spends something like half of their money on some kind of advertising and would not hesitate to just flat out buy the business from retailers - as that would be a much more efficient expenditure of their money than advertising to consumers. In Europe, they don't have these restrictions, and as someone who built and ran a small brewery in Ireland, I can tell you that getting beer into a Freehouse is still a bitch. THey get everything from Guinness for free and just a basic draft set up in a pub can run a couple of hundred bucks. Multiply that out for a few hundred places, and you're talking some real money. On the other hand, the publican gets a much lower investment cost and almost all of his wares, including disposables like ashtrays, bartowels, signage, etc. for free. It works, but you see much less variety, country to country, than you might see in the US in similarly populated areas. There are usually some big breweries and some regional ones, but that's about it. Sure, it's damn good beer, mostly, but the competition is either non existent (due to tied houses-places that sell only one breweries products) or similarly sized. You asked. Sorry.
  10. I can see you now, walking resplendantly down the Avenue in a costume made up of adding machine tape and excel spreadsheets. You better get to work on that new suit. I'm not disagreeing. What I am saying is that the hispanic, and particularly the Central American contingent, has always been a force here. And carrying that back a bit further, we were part of Spain for a while. In many ways, the port of New Orleans (along with Mobile) were long the major points of entry for goods from Latin America-particularly foodstuffs and coffee. We are still a large banana port and one of the largest coffee ports in the world (the world's largest coffee handling facility is on the Northshore in Lacombe). That's all I'm saying. As far as the Vietnamese and restaurants are concerned, and why there are so many of them in general and specifically why there are so many more of them than Hispanic, given the population-I think it's like this. When you think fine world cuisine, you rarely think Central America. Apparently, even they don't think that. Sure, a pupusa is good, and everybody likes a plantain, but how far can you take that? Not so far I don't think, or they would have done it already. The Asian population largely came here in the late 70's and the early 80's as a result of the fall of South Vietnam, Cambodia, and Laos. They were a closely knit community that had some things going for them that made assimilation into the local population pretty easy-primarily that they were Catholic, they ate lots of seafood and fresh vegetables-often spicy, and many of them were able to go directly to work on boats and in other facets of the seafood industry as their culture was not totally dissimilar to our Coastal culture. In fact, they got so comfortable, so fast, that it angered many of the entrenched fisherman on the coast. These new folks worked longer, harder, and cheaper-for themselves, largely-than their competition and there was a general feeling of distrust along the coast between the natives (many of them 1st and 2nd generation immigrants themselves-though from Eastern Europe or the Canary Islands) and the newly arrived Asians. Over a period of time the Vietnamese opened up restaurants to feed themselves the stuff that they ate at home. Happily for all of us, these things are not so different than what we were eating already. Spicy seafood soups, great bread (the best bakery in New Orleans, hands down, is Vietnamese as is the best cup of coffee is too), pastries, filled buns, all kinds of things that really aren't too much of a stretch for us to take a look at, try and say, "damn, that's pretty good. Can I have some more? How do you make this stuff?" Over the last 25 years they have proven themselves to be good neighbors in many of the Coastal communities where they live and have prospered greatly as a general rule. Their restaurants have spread outside of what have been the traditional areas where they lived (West Bank, NO East, Kenner and a bunch of little coastal towns from Mobile to Port Aransas) because the stuff is good. Also, given the food prep, it's not too expensive an operation to run the average Vietnamese restaurant. usually you will only see one or two people banging around the pots and pans, as big pots of consomme are something that can be prepared ahead of time and not much of the menu in the average restaurant has to be prepared a la minuit. And, in reality, I think that they have succeeded all along the Gulf Coast because the stuff is good, and that is, after all, what's important. As I type this I am looking our my window high atop the palatial Xerox building in beautiful downtown Kenner (It's a Winner!) and I can see the parking lot for Pho Bang, one of my favorite spots. The roof fell in on the building and they have just gotten it repaired. I was passing by yesterday and I saw a bunch of Vietnamese guys carrying in chairs. This made me very happy. I am now, everyday at lunch, checking the parking lot for cars and as soon as I see some, a good crowd, I will be all up in there on a big bowl of pho and washing it down with a couple of huge iced coffees. Can't wait. I love that stuff.
  11. That's exactly what I've been saying. You can't have better diners than locals in New Orleans. We might be a mess, but we try to support those that did their best in a really bad situation (hell, we're conditioned to it-after all, we have been Saints fans for a long time. This proves that you don't have to be good to be loved, just showing up and trying is pretty much all that we look for here) Edited to say that, as far as the Saints are concerned, we'll support them even though they seem to be guilty of not trying on occasion. We are nothing if not loyal, down here.
  12. Whatever. Emeril, You are such a non issue right now that you are almost not even relevant. You had a stage that could have been used for so much good, probably a more visible stage than anyone outside of government, and you chose to do something other than come back to town and stand around talking to the press in a positive way about how interesting this place is and how much help that we were going to need to get it going again. Of course, this is just my opinion, and yours may be different, but I believe that I am in the majority here. Sure it's screwed up. Hell, we had tornados yesterday that made it even worse. We don't get mail, we can't make groceries conveniently, doing something as simple as changing a cell phone plan can take days, and our politicians are, truly, either too inept or too oveerwhelmed to lead in any meaningful way. You are right that the place is a mess, but on the other hand, you could have helped. Instead you chose to lay off staff and go on a fundraising/book tour until things got sorted out. Thanks, man. I'm glad that you made it through ok. But this statement was the one that cut us all to the quick, I think: Well, duh, dude. Who the hell do you think is hanging around here in the first place? Why don't you go enjoy dinner at Clancy's, or Upperline, Galatoire's, Antoine's, or August, or Bayona? Look at all of those locals! Their credit cards work. They are, in many ways, the most sophisticated diners that you are ever going to get. They eat out more often, more regularly, than almost any diners in the country. Sure, we have our favorites and you aren't one of them but it's not because your places aren't good-they are (I am a huge fan of NOLA and have always enjoyed Emeril's), but it's exactly because you have catered to the out of town crowds of conventioneers. We like to eat, but we don't like to make reservations months in advance and we like to have a long meal, not one where you are clearly just another person in a seat that needs to be turned. Locals, huh? The oldest rest. in the US is here and who do you think has kept it open all of these years? Conventioneers? Nope. Just nice folks like us who like some tradition and some good food in a place where we can sit back and enjoy the ride-for hours. You aren't set up for that. And another thing. You came here from New England to go to work for a woman who is, probably, one of the top five operators in the US. Ella Brennan knows more about hospitality and restaurant operations than you will ever know. Sure you run great places, and you can cook your ass off, but what about a little love for the place that made your career. The Brennan's gave you a stage and helped turn you into a very rich man. Didn't you learn anything from her about how to behave politely? While she is down there struggling to put together a building that is in really bad shape (and will take months to repair), have you heard her, or any of her extended family, whining about how inept everyone is. Hell no. They just got back here, got out the checkbooks, and went to work. You should have taken a page from that playbook instead of the ones provided to you by your CPA and your media folks. You have restaurants in Vegas, Atlanta, Wally World, etc, but have you ever themed an Atlanta restaurant or a Vegas cookbook? I'm pretty sure that you haven't. This place, this city, is what your whole career is based on and likely what it will continue to be based on. Have you learned so little about us that you don't know that you can't say stuff like that without getting jacked up in the paper and around every table at Galitoire's today at lunch? I really thought that you were a brighter bulb than that-but, then again, I thought alot of things until last August 29. I hope that the conventions come back soon, because those locals you were whining about? They won't be beating down the door tonight. This might be a good time to get some of that silverware polished up. The staff should have plenty of time to handle it. Send us a postcard from Vegas. It might get delivered in a couple of months. We're still having a little trouble with the mail, just in case no one told you. Thanks, Brooks
  13. OK, so I already confessed to Marlene, so I might as well fess up here. This morning as the boys were getting ready for school and I was calmly walking out to get the paper, I found myself searching my car, including under the mats, for a delicious and satisfying tube of tobacco. No dice, though. I went back in, made some more coffee, ate a couple of handfuls of trail mix and an apple, and I was OK-or at least I didn't smoke. I would have though. Like a stack, I tell you. Like a big puffing stack. Things are better now, though. We had marinated, grilled flank steak tonight with fresh tortillas, avacadoes, grilled peppers and onions, and black beans. Really good and the boys actually came back and said thanks twice. High praise, believe me. Tomorrow is another day.
  14. You know, we really could use the money. It's not exactly paradise down here, we need the foriegn trade and you won't buy better. Not anywhere. C'mon, a huge honking link of the stuff weighs roughly a pound, so you can just figure it like that.
  15. I fill all of my Voodoo Needs locally.
  16. Look, I don't do this often, so you know that I'm not kidding. If you are going to be here for a few days, or will be perhaps leaving the Fairgrounds early one afternoon, it would be well worth your time to cross the lake and go eat at The Longbranch. You can find some meals that might be very, very good these days, but you won't find any that are better. Hell, just going for soup is worth the trip. I've never had one that didn't leave me wanting more. And they're nice. What more could you want?
  17. I had to look that up, and TAPrice is correct. The 2004 estimate was 3.2%, up from 3.1% in 2000. The national average is 14.2% (up from 12.5% in 2000). http://factfinder.census.gov/ - Julie the Librarian ← This may well be, but in New Orleans the Honduran population was roughly 15,000 people before the storm. At one point, I believe that we were the largest center of Hondurans outside of Honduras. ← 14,826 Hispanics to be precise, with 9,602 counted as "other" (as opposed to Mexican, Cuban or Puerto Rican). That makes up 3.06% of the New Orleans population (this doesn't include the more heavily Hispanic areas in Kenner). Some argue that the census count (these numbers are from 2000) underreports the illegal population. The Vietnamese population is only 7,118 (1.47%) in New Orleans, but they certainly seem to have a larger cultural impact on the city and its food. I happened to have some census numbers around for another project. I'm really not this anal. ← OK stat boy, you might want to check Jeff and St Bernard for you numbers, as well. It might change things a bit, especially in the Vietnamese category, and probably the Hispanic, as Kenner has been a center for them for years.
  18. I had to look that up, and TAPrice is correct. The 2004 estimate was 3.2%, up from 3.1% in 2000. The national average is 14.2% (up from 12.5% in 2000). http://factfinder.census.gov/ - Julie the Librarian ← This may well be, but in New Orleans the Honduran population was roughly 15,000 people before the storm. At one point, I believe that we were the largest center of Hondurans outside of Honduras. Also, there are pockets of seriously dense hispanic populations. Washington Parish (bordering with Mississippi north of New Orleans) has long been a center for large scale nursery operations and not suprisingly, has had a large Hispanic population for a long time. The immigration path of Hondurans to New Orleans is traditionally linked to the Central American Fruit Trade (United Fruit and Dole). There were a large number of young people who would come up and go to boarding school as part of the deal that their parents (middle and upper farm and labor management) had with the companies in Central America. My children, in fact, go to a school that has had 3 generations or so of these students.
  19. When I worked at Willie Mae's the weekend before last, the plan was to restore the old layout. I think they convinced her to go back to the high ceilings instead of the modern drop ceiling. The architect was just getting involved, however, so there may have been changes. My sense was that she didn't want a larger restaurant. ← Just to be clear, this is not AT ALL about redesign. The building was in much worse shape than anyone imagined (think of it as a microcosm of New Orleans as a whole ) and it is basically having to be rebuilt-including a large amount of sill and beam replacement. It's a big deal and it's pretty easily understandable if your home, like mine, happens to be undergoing the same kind of thing. It will get done. Lots and lots of people are working on it from many different angles.
  20. If anyone has any questions about this, please direct them to me and I will try to help you out or you can contact Mary Beth at the address listed below. If we can get the money together, we will be trying to continue this project for the folks who indicate that they need it. Email from SFA today: ----------------------------------------------------------------Photos from the third work week at Willie Mae's Scotch House are posted. See www.southernfoodways.com (read the blog) for more info on our progress. Work has gone well. So well that on the weekend of February 3 our volunteer work crews will divide between two locations, and we'll turn attention to a second Treme restaurant, Dooky Chase, where Leah Chase holds forth. On the weekend of February 10, volunteers from Viking Range will join us. Viking has also donated hotel rooms at the Monteleone for the February 3 and February 10 weekends. To see photos from weekend one: http://www.bayoudog.com/williemae1/ To see photos from weekend two: http://www.bayoudog.com/williemae2/ To see photos from weekend three: http://www.bayoudog.com/williemae3/ Meanwhile, the Willie Mae project is at a tipping point. Unskilled volunteer labor is no longer needed. What the project needs is skilled and professionally licensed plumbers and electricians and the like. And money. The projected cost of build-out now tops more than $100,000. If you would like to pledge funds, materials, or SKILLED LABOR, please drop us a line at sfamail@olemiss.edu. Checks, payable to THE PICKLE FUND (an account begun by John Egerton) should be mailed to the attention of Mary Beth Lasseter, Southern Foodways Alliance, P.O. Box 1848, University, MS 38677. Mary Beth Lasseter Southern Foodways Alliance Center for the Study of Southern Culture P.O. Box 1848 - Barnard Observatory Corner, Grove Loop & Sorority Row University, MS 38677 662.816.2055 662.915.5814 (fax) sfamail@olemiss.edu www.southernfoodways.com------------------------------------- -------------------------------------------------------------------------------------------------
  21. Andouille is, basically, spicy ham chopped into rough chunks with a little ground pork for filler. It is really, really chunky if it's any good at all. I will try to take a cross section photo tonight and I am pretty sure that I can come up with a recipe later in the day. On the other hand, if I were you, I would just call Jacob's or Poche's and order 10 lbs or so. You can't do it as well as they can, if only because of the smokehouse factor.
  22. I tried that on my way across The Causeway this afternoon, but I sucked it into my throat when I was trying to light it. I'll have to find something else.
  23. Not even in Canada. It's just wrong. For the birds, so to speak-but not literally. And we are dear, we are.
  24. If it's a large enough tub you could always ask your local food bank if they would like it. Or give it to someone who has no idea what real rice tastes like. ← I always wondered who ate that stuff. Now I know. Sheesh, Marlene, I am very pleased that things turned out the way that they did. No one , not even my worst enemy, should ever be forced to choke down converted rice. I'm glad that you are safe from harm now.
  25. So tonight I am with the boys and have managed to put together short ribs, collards (really gorgeous ones from the farmer's stand), black beans, and a baby lettuce salad with a very unsweet poppyseed dressing. I am doing ok, but I'm pretty sure that the half gallon of ice cream that I ate in the car is a poor replacement for some of Philip Morris's finest tobacco. Other than that, doing ok. Glad to see that you are too.
×
×
  • Create New...