Mayhaw Man

Here is a list of a few of the things that I did in Winnipeg last summer. I really like the place, as you can see from my post. The Red Top Drive Inn, in St Vitae, had a great old fashioned burger, for those of you in search of one. Cool place, as well.

80F? Hell, even I could swim in that. It's much more imagining ice coated Yankees paddling around in some semi frozen lake. Try not to bring up warm water again. It ruins the whole mental picture. What kind of grilling equipment do you have up there? Smokers? Weber? Regular cheesy grill?

Obviously, with the ten gillion post I have made on this subject, you can see what I think around here-BUT- Currently I would reccomend Restaurant August as highly as any other fine dining in town. John Besh is damn good at what he does and his staff is nothing if not friendly, efficient, and attentive.

That would be in Crowley. Louisiana is not like your state, it's not like any state. Check out our Festival Queens And don't fool yourself, the Stateliness of the Queen is not directly related to the seeming baseness of the Festival Criteria. For example, check out the Swine Queen. You'll see.

I'll be at D'Arbonne for the weekend and will eat exactly where I always eat-at home. We have peas and butterbeans to put up on Saturday, several bushels and kinds of peas and a bushel of butterbeans. Lots of help, though they are quickly bored, we will get through it. Also have a bag full of sweet corn and some okra. I brought creole tomatoes from home. That's what I eat in North Louisiana. It's not exactly the restaurant center of the South, but there sure is lots of good food up there if you know where to look.

Oh Lord, here we go again.

I drink it "strong and dry" if I can get it. I like sweet, but I prefer not. They haven't kicked me out yet. And depending on the part of the country you are in, you can usually (but not always) get both.

Keep an eye out for the farmer protecting the henhouse with a shotgun.

Jinmyo, How about pudding or mashed potatoes? Yes or no? Your list was not very complete. Take some time to give a full accounting of your digital dining paranoia. Standing by awaiting more info

How about something completely different (or at least it might be for you, this is common BBQ fare in the Delta where I grew up)? German Green Beans (and I managed to enter it with no help, Susan.

German Green Beans Serves 8 as Side. Think German Potato Salad except with fresh snap beans. These are also good cold, kind of like dill green beans. 4 c fresh green 6 slices bacon 1 onion, chopped 1 T granulated sugar 1/2 c cider vinegar salt and pepper to taste Cook fresh beans in a little salted water until tender. Drain beans; reserve about 3/4 cup of the cooking or can liquid. Cut up bacon and sauté with onion until bacon is cooked and onion has lightly browned. Add bean liquid and cook until liquid has reduced to 1/4 cup. Add next 4 ingredients and the cooked beans. Heat through and season with salt and pepper to taste. Serves 4. I usually add some red or yellow bellpepper to this for a little color. Keywords: Side, Easy, Beans, German ( RG1319 )

German Green Beans Serves 8 as Side. Think German Potato Salad except with fresh snap beans. These are also good cold, kind of like dill green beans. 4 c fresh green 6 slices bacon 1 onion, chopped 1 T granulated sugar 1/2 c cider vinegar salt and pepper to taste Cook fresh beans in a little salted water until tender. Drain beans; reserve about 3/4 cup of the cooking or can liquid. Cut up bacon and sauté with onion until bacon is cooked and onion has lightly browned. Add bean liquid and cook until liquid has reduced to 1/4 cup. Add next 4 ingredients and the cooked beans. Heat through and season with salt and pepper to taste. Serves 4. I usually add some red or yellow bellpepper to this for a little color. Keywords: Side, Easy, Beans, German ( RG1319 )

I have seen Sara Moulton speak two different times in New Orleans over the last 18 months ( I wrote about it somewhere around here) and I can tell you that she, for sure, knew that she was getting the axe. She made so many comments that indirectly alluded to her situation and to the changes at the FN that you would have to have been deaf not to hear what she was saying. It's a shame. She cooks. She's smart. She's funny. She's something close to a real human. But, she has another gig, not including the cookbook writing part of her life, so I doubt she will miss a meal. Shame about that though.

OK, this is a classic case of "them that can't-teach" but let's all make some serious effort to put the recipes into RecipeGullet. Ice cream recipes are pretty easy, so they shouldn't take long and it a good way to get in the habit. Of course, I am really just trying to convince myself of this, I always forget to go back and put them in. Now, on to the ice cream- I think that anything that broadly qualifies should be considered. I would love to see some frozen desserts from outside of the usual sources. What's ice cream like in Southeast Asia, South America, Africa, etc? Of course, there is nothing wrong with a heaping bowl of vanilla. So don't pay any attention to me. Carry on.

Your check is in the mail. Thanks.

How about ice cream? A worldwide ice cream freeze off! You use local stuff, or not, and make fabulous ice cream related stuff-drinks, regular cream, mountainous cones, cakes, etc. Sherbert, Gelato, whatever, just as long as it involves freezing and calories. This is a brilliant idea. I hope that all of you can see that.

I hope that you have a chair handy, some good reading material, and that you packed a lunch-because you are going to be waiting a long time before you top my patented "Italian Sausage Stuffed Smoked Meatloaf" Anybody can smoke a big hunk of meat, but it takes skill and a certain level of depravity to smoke a meat loaf. Fortunately I have been blessed with large amounts of both qualities.

Not in New Orleans. They'll have that and they'll have beef bullion as well if it is a reputable joint ( I wouldn't know, I don't hang in reputable joints).

I was lucky enough to get a sample of Cafe Bao at the FFS in SF this January and it's pretty fabulous coffee. If you live in New York you can apparently buy it locally. Also, this website has some directions on how to make it and they are exactly like Richard's description. Cool site, as well.

That's the ticket! I just did this and am enjoying it right now. Wetting the grounds slows down the actual main dripping process and also gives me the amount that I get when I am in a pho shop (I kept coming up short and couldn't understand what the deal was). That's great. Thanks! I found the little rigs at a vietnamese grocery in Kenner, LA (it's on Williams in a strip mall behind Little Tokyo and actually opens onto Yutaro, an excellent noodle joint). They were $3 bucks a pop and they also had several brands of Vietnamese coffee. I asked the young woman behind the counter what brand most of her shoppers preferred and she said it was CDM about three to one over the Vietnamese Brands. They did have Longevity Brand milk so I purchased a couple of cans. I am going to try this alongside my preferred brand, Borden's La Lechera. Lechera is very dark and vry, very sweet and I developed a taste for. I suspect that Longevity will be much the same-and if it is, I will continue buying it just because I like the name.

How about those peanut burger things? Surely (hopefully) those only exist in Canada.

In this thread concerning the "best Vietnamese in New York" several people have mentioned the coffee. I posted this there, but think that the subject will get more input here: OK, CoffeeBoy, what makes it great? I know it when I have it (I had some at lunch at my favorite pho joint, Pho Bang, here in NO), but just what sets it apart from run of the mill? I have several of the little rigs, and I have tried and tried to get it right at home, and I can't-it's good, but it's not perfect. I do it all of the time, but can't seem to perfect the technique Hints? Degree of grind? How hard to screw that thing down? I want to be able to make the stuff right.

OK, CoffeeBoy, what makes it great? I know it when I have it (I had some at lunch at my favorite pho joint, Pho Bang, here in NO), but just what sets it apart from run of the mill? I have several of the little rigs, and I have tried and tried to get it right at home, and I can't. In fact, this is the wrong place for this, so I will go over to your fabulously informative forum and start a new topic on this important subject

Well, look at it like this. If I beat you to them every time, eventually you would be able to beat me. And then the process would start all over again.

I wish that McDonald's still cut their own fries, in the store, and that they still fried them in beef tallow. Of course, I would probably weigh a thousand pounds. As it is, I haven't been in a McDonald's for a couple of years and probably only three or four times in the last decade. But if they still had those fries...