Mayhaw Man

One of the main things about hair gel is that you have to have some before it's a useful product. So, well, no, I don't have a clue what it's like-but I am perfectly willing to take your word for it.

This is, really, turning into a pretty big joke. I am going to SF in Jan, and then right back to DC, so they will get a good chance to blow up. It will be fun. I can't imagine that it's true, but my one highly unscientific and accidental experience leads me to believe that it might be. This may well be suited for these guys.

You know, basically, I am a little cheap and tawdry. Oddly though, I never feel that way. And a world where it's wrong to flirt with old ladies in return for corned beef and whiskey is not one that I wish to be a part of.

It's funny that you bring up this tasty treat. I was introduced to it at the SFA Conference in Oxford, MS this year during a dinner at Taylor Grocery. It was Halloween, and it was a sugar conference, so everyone was instructed to bring local candy. And they did. Those Valomilk things were great, but Mary Beth Lassiter (the real power in the SFA, and don't you forget it, buddy) told me this really strange story about Valomilk. She called the guy to get some and he wouldn't ship them by air, at all, as he claimed that it ruined the candy-that it broke down somehow. Now I considered this to be total crap, but a good story and forgot about it. BUT THEN I got off a plane a couple of weeks ago and was unpacking my bag and found what else but a completely deflated and kind of gross package of Valomilk that I had apparently left in my bag during my trip (the thing was full of candy when I left as, well, they were just giving the stuff away and I hate to disappoint-free Goo-Goo's anyone?). Could this possibly be a true thing, this Valomilk doesn't fly well thing? I called the guy and he swears up and down that this is true, but I am still not convinced. I have several more packages and I am going to try to mess up my bag a couple of times in January. And as far as the topic goes, I know that Elmer's Candy here has a list on their website during Easter about retail locations around the country, and several of them include New York City. You too could be enjoying a gold brick for the holidays! I love those things.

I was once seated next to a group of the Red Hat Ladies at the Fairgrounds during a day at the races. They were absolutely entertaining, really enjoying themselves and their surroundings and, of course, I was compelled to turn on the supercharm. By the end of the day, I had 10 new girlfriends, all of whom seemed to be competing for my wily charms by plying me with corned beef sandwiches (Fairgrounds Specialty and damned good-I'll be happy when I get a chance to eat another, if I ever do) and strong drink. They were really fun, though most of them were pretty much old enough to be my grandmother. Seriously. Now, as for the SPQ's, it so happens that a couple of real ones (the Jackson kind) are friends of mine. They are well behaved at certain times, and at times, they are pretty far from girls that you would want to take home and introduce to Mama. That parade, the one that begins and ends at Hal and Mal's, in Jackson, is one of the most entertaining parades on earth -though there is a near solid whine of squeeling in the air for the whole day, as all of the Wannabe Queens behave poorly in public for their public. As a guy from New Orleans who knows something about both poor behavior and parades, I would rate this one pretty highly from a purely fun standpoint. I don't really get the SPQ thing, but I have to say that it has it's charms for the casual and easily entertained observer of bad acting women.

My experience (and it's reasonably broad) with this is that guys who back restaurants are generally specialists in this kind of investment and often know as much about what is about to happen as the group who is pitching. Usually, more often than not, they are looking for a track record, a location, and a solid concept that they can all get behind. The track record is probably more important than anything else. People in the business who have made money, solidly and steadily, are much more likely to find capital easily than someone who is looking to do a first time start up. Also, if the person shopping for investors is putting up cash, as opposed to just offering to run the place for a piece of the deal, it will be much easier to find people willing to talk-as putting your money where your mouth is still is a great way to prove that you are going to give it your last breath shot. And there is lots of money for this out there, but what you will find, like most things, is that them that has, gets more. It's a tough racket, lots of failure, and restaurant investing can be very attractive, but even with the most seasoned operator on board, there is a huge amount of risk.

Brett goes to the Northshore. And really likes what he sees. Who wouldn't? Great, truly great food put together by really nice folks. And a really great explanation on why someone would just up and leave a very hot (though tiny) new York restaurant: "We're Southerners," Slade said. "And I'm sick of fishing in the East River."

Thin, but chock full of flavor, is my preference as well. You have a freezer? Seems kind of silly up there, but I suppose you never know when the temp might reach, say 40F.

Well, that begs the question- All things considered, which do you prefer?

Johnny's Half Shell. Great drinks, good wines, better food and it is run by a guy who, in all liklihood, will never have a bachelor party, but probably understands how to throw one like a pro. Always the bridegroom, never the groom. There's a motto there, I think.

Tanks, in my experience, are a Texas thing. Texans are special. Just ask them.

There are lots of good links here (though, humorously, some of them don't work-they are fixing them now-bad html I suspect). Southern Foodways Alliance Shopping List ← Links fixed. Mary Beth Lasseter, the REAL head of the SFA, is incredibly efficient.

There are lots of good links here (though, humorously, some of them don't work-they are fixing them now-bad html I suspect). Southern Foodways Alliance Shopping List You can't do any better than some of these folks, and I hope that some of you do choose to order from some of them-right now, today, only 21% of the pre Katrina number of food sources are open in Orleans Parish (this is easy to calculate, as they have to get a Post K permit to operate). We need the help, desperately, and it's a good way to do something meaningful (short of calling your congressperson and reminding them that some of us are still here-they seem to have forgotten).

I'm going with some folks on Thursday night. I have done a crazy amount of fine dining in the last month. I am going to need to hire a trainer and go on a diet before this is all over with. It's so ugly here that there is just something so nice about sitting down to a well served meal in a nice place.

It's sunny and 85 here in the semi demolished Gulf Coast. You could bring that table down here, put on the bathing suit (or not, whatever floats your boat) and sit around and sip boat drinks. We need the bucks and I bet we could find you a deal. What's that white stuff all over your table?

Orange report from Plaquemine Parish-Basically, there aren't very many and there won't be for a while.

Spoken like a true, Weheinstaphen trained, big boy brewery brewmaster. And he is. Hiya Guy! Come see us. It's a mess! Now, for the first time ever, you don't even notice all of the broken windows at Dixie- I can find the bright side in anything. Always.

Well...yes...I do. And I almost always ask in when dining in places that I am unfamiliar with. It is of great interest to me. I like to know that each meal will not lead to a trip to the gastro doc.

Obviously, you have a bit of time to answer this pile of questions, which brings to mind something that I have noticed with the servicemen in the Middle East. What is you access to the internet while you are at sea? Are you able to log on at certain times of the day, or not at all while you are underway? Are you using ships computers or do many of the sailors have laptops? Thanks again, Brooks

I am involved in a project with Southern Foodways Alliance, right now, doing just that. As soon as we are done (next day or two) I will post a link.

Lucky Dogs consist of only the finest franks and top quality buns. They are served with an assortment of freshly chopped vegetables and delicious condiments. Besides, they're lucky. And they come off of a cart that looks like a hot dog. I don't know how you could ask for more. But no, they aren't out yet. I'm not exactly sure why. I don't think that their warhouse flooded (if it's where it used to be, I am almost positive it didn't). I will make a few calls today and get to the bottom of this burning issue. Sukkho Thai opened back up yesterday in the Quarter. Dinner last night was really good. First Thai food I've had since August.

Thanks for doing this. It never ceases to amaze me what will end up showing up here. 1) What have you made that almost caused a mutiny. Is there something that you though was just great that, well, ended up not being exactly popular? 2) Is there a budget that you have to adhere to, in terms of dollars? Or do you just pretty much have at it and no one complains? 3) Do you resupply at sea at all, or is it always in an American port of call? 4) How many people are on your staff and how many hours a day do they work? What are the shifts like? 5) Do you bake everyday? Bread, yeast rolls, etc.? Thanks again. This is pretty much fascinating

I am happy to report that the taco trucks have begun appearing along several streets. Yesterday I took some time to take a overzealous photographer (Pableux "Hey, I have a new fill flash and I'm going to drive you crazy with it!" Johnson) and an East coast chef (Ann Cashion) on a progress assessment trip through a bunch on New Orleans. It was mainly to show Ann what the deal is and why the fundraisers that she and so many other kind souls on the east coast have been participating in are important and why we hope that they continue. She was, like everyone else who sees it, was blown away-stunned into a depressed silence interrupted by the occasional "Oh my God". We had a fabulous dinner at Lilette (really, it was awesome-in virtually every way except for an annoying water push that kind of got silly-I don't need a new bottle every single time one gets emptied, thanks) and the discussion centered around storm recovery, the city, and how the rest of the country, with the exception of a very few publications and media outlets (primarily the NYT and NPR), seems to be under the impression that things are hunky dory and that we are "all fixed" We're not. And we are really tired of reading that we are. Back to the taco trucks-There were two on Elysian Fields at Filmore in the Exxon Lot. Good crowd around both. We also saw a couple on Chef Highway near Michoud Blvd. I think that they are out there now, and more coming soon, as there are more workers arriving everyday to do tear down/clean up. Hopefully Friday afternoon I will be able to go and give a couple of them a try.

Dude! If there is one thing that I am looking forward to out of this mess it's a pile of Taco Trucks! I love those things. I have a friend, and East Coast Chef, who has been spending her spare time and money researching these things and she is with me in that for many people, it's going to be the best taco that they can find. There is another chef here in New Orleans, again nameless, who is actually working on something along the taco truck concept for New Orleans, only with New Orleans stuff. I think that it would be a great idea. We have nothing here but workers and most of these guys are ripping out drywall and putting on roofs in parts of town where there isn't any power, much less places to get lunch. And as far as the impact goes, last night, on Channel 6, there was an ad during the news in SPANISH. This doesn't happen here. I think that it hit home right then that this is a new world we are living in and tacos are going to be a bigger part of it. And you know what? I say bring them on. This is, if nothing else, a town whose entire culture is made up of stuff from somewhere else that got adapted to local ingredients. One more big influx of immigrants? Cool. After all, New Orleans already had the largest Honduran population outside of Honduras and a fairly large percentage of folks who speak Spanish as a first language. So it's nothing new to us. And also, if these guys are showing up to help put this badly wrecked train back on the tracks and get it rolling again, we're damn glad to have them. So there.

Charcoal derived from bone? Huh? ← bone ash is widely used in filtration: http://en.wikipedia.org/wiki/Bone_char and casein is a milk protein..... milagai ←