Mayhaw Man

All this trash talking and no evidence. I am thinking that Marlene went to Tim Horton's tonight and Sam went to Burger King. They are just making all of this stuff up and talking smack.

I enjoyed a little light lunch today with Jason and Rachel. We went to Pampy's and Austin Leslie and owner Pampy Barre' tried to kill us with good food. It didn't work, but it did make me want to take a long nap in the worst way. Anyway, I am sure that Jason will follow up, but I would like to say that I had an extended conversation with Austin about fried chicken and we are of the same mind. I won't bore you with it here, but basically it's all about chicken that has NEVER BEEN FROZEN and a few other things I can't talk about as Dave (aka the enemy) might find them useful as he works out for the big Labor Day Fry off at Vermint's. Great lunch. Nice folks. Beautiful place. What mo could you axe fo?

Reasonable prices on Dansko and a couple of other brands

I stopped for breakfast this morning and walked up to the door of the restaurant. There was a sign on the door that said, "Due to a couple of people eating all of the food in Orleans Parish, we will be closed until further notice." Hopefully they will be leaving soon, before there is famine in the swampland.

I, of course, am siding with Marlene. Did you know that Marlene was a level headed, hard working, kind, and benevolent leader and that we are all lucky to have her associated here? Well, it's true. She is also an excellent cook and a great mom. I stand in awe of her many talents. Sam's ok too, but he doesn't have a chance here. It's going to be a sad thing to watch. The above post has nothing to do with the fact that Marlene will be judging the "Battle Fried Chicken" taking place at Chez Varmint in September Really. Nothing at all.

Vanillafrica is a company that we just added to the group on my company's website. The samples were gorgeous, though I have not had a chance to use any of them as of yet. The beans that they sell are all from Madagascar and Uganda. Once again: I don't make anything out of the transaction, we just host their site, so this is information and NOT promotion. Thanks.

You can usually get giant jugs of evoo at Sam's or Costco pretty inexpensively. I have never deep fried chicken in it, but I am sure that it would work pretty well. It might taste great, too. Of course, I encourage you to try all methods, as you will need to have a full working knowledge of all things chicken fried if you are going to pass the test for the IAFCJ (International Association of Fried Chicken Judges).

Penafiel Tangerine is my favorite, by far. I wish that we could get that stuff in New Orleans, but all I can ever find is Jarritos, which is not even in the same league, flavor wise-although their mineral water is pretty good, very highly carbonated and slightly metallic tasting.

Brooks will need handkerchiefs. ← Actually, you might want to stock up on a few of these kits. There will be some blood spilled after that contest, and it won't be mine that I am cleaning up.

Last year I purchased the 70th anniversary model out of fear that my boys, The Smoothie Kings, would burn up the motor in the 50 year old model that I recieved in the kitchen bounty that was my late grandmother's estate. The thing ran like a champ and I was a very happy camper, until one of the boys managed to smoke the motor. I called the service number, they were very polite and gave me a return authorization and off it went. About two weeks later I recieved not a repaired model, but a brand new unit. It is working like a champ. In fact, it probably gets used 5 or 6 days a week this time of year, as the boys like to make various kinds of smoothies for breakfast. They are not gentle lads, and the thing gets some pretty rough treatment. After a year or so it is still going strong. The only thing that I would change is that I will eventually go to the stainless bowl for it, as the big, heavy glass one is bound to end up in shards at some point. Long story short, I would buy another Waring in a minute. They are great machines.

First of all, Jersey Girl, it is not a snowcone. That's what they have at the state fair with crushed ice and strawberry stuff on it and it is served in a paper cone shaped drinking cup. Not so in New Orleans, and especially not at that Bastion of Tchopitoulas St, Hansen't Sno Bliz. They SHAVE the ice off of a huge block, with a machine that was built while FDR was in his second term, and the ice that comes off that block is so fine as to defy description. The flavors are, well, great. I vascilate between the super tart ones and cream flavors like almond-but whatever you do, it's hard to go wrong at Hansen's. And what a town! A coupla tourists hanging around in front of a locked up shop on a non descript corner near the river and some guy pulls up, introduces himself as the owner's son, and gives them the week's schedule and a contact number. That's my part of the world, in a nutshell.

At the pace they are going, they might hit all 100. They only landed in New Orleans yesterday morning at 10. During the last minute planning of this trip (a week ago) the Gulf Coast and the Deep South had been enjoying a record cool Spring. I assured them that the weather was lovely and that they could not pick a better time to be here. It would seem that I may have spoken too soon. All of this changed just about the time that the plane they were on was letting down it's landing gear at Louis Armstrong International Airport. It was hotter than a firecracker yesterday and today is more of the same. Record highs for the end of May. Now they will know just what it is like here in the summertime, with the exception of late afternoon rains that you can set your watch by. It is supposed to be pretty dry and hot here for the next week or so. I never said that I was a weatherman, or that I played one on TV.

So, how did ya like dem Char Broiled Ersters at Drago's?

I'm always pleased to find some change leftover. This rarely happens, but when it does-I am pleased to find it.

The Bubba Tent? And they make you pay extra for that? Hell, come on down! I can put you in a tent full of bubbas anytime you want, and I won't even charge a fee. We've got Bubbas to spare. Maybe I should let some of them know that there is a special place for them up there in New York. It might add some local color to the event.

It would seem that it is from the book, mostly. And here is our handsome staff. They look better than any krewe I have ever worked with. And they are remarkably clean. I hope that it's a good show. There hasn't been a good restaurant show on TV since "Frank's Place" went off of the air.

Oh boy. Have you gotten your passport and your shots? This is pretty much another country and we have some very strict immigration standards. Please be prepared to show papers, proof of financial stability, and be ready to pass a language test. Here is a question from the test: Please describe where Commander's Palace is. You cannot use addresses or directional information including the words North, South, East, or West and you cannot say, exactly, that it is on the corner of x and x. Good Luck.

I don't know. After watching him make the V-D stew the last time I have great respect for Dave's skills. That said, I am looking forward to the compettition. Do you need judges? ← Yes, I am sure that when it comes to VD, Dave has a distinct advantage. With chicken though? Well, the truth will be in the frying.

Frank Davis, Mr Naturally N'Awlins himself, has a website where The Seafood Notebook and many of his other books are available. You will also find many recipes here. Frank is a "character" in the highest sense. Crazy New Orleans accent, says just about the first thing that comes to his mind, and is a generally really funny guy. I have a couple of his books, including an old copy of the Seafood Notebook, and I use them occasionally. There are some very good recipes in those books.

I am frying chicken, yes. Later, Dave will be drinking heavily trying to drown the memory of being spanked in the chicken frying arena. And the next day, when we have the "cold chicken test" he will have to relive all of that embarrassment again. It's all going to be very rough on him, but I am sure that with your support he will pull through.

Of course, as we have discussed. the Lovely Mrs. Mayhaw and I will be there. For a good part of the week, actually. Have you ever seen the Belushi/Sat. Night Live skit "The Thing that wouldn't Leave"? Actually, I hope that you haven't.

Brigsten's and Bayona are both fine choices. Brigstens is in the Riverbend, all the way up St Charles to the end. I am not sure, but a cab should be about ten bucks from downtown. I would push the Commander's res back a bit. It is worth the trouble, IMO. When the guy says, when you sit down, "would you like bread pudding souffle?" Just say yes. You'll be glad you did. Galitoires is worth dressing up for. In fact, since I was a little boy, I have always thought that it was half the fun. I love the place, but there is, admittedly, something lost in translation when you are not either with a local or able to accept some very quirky traditions/habits that might be a bit off putting. But the food is great and I love the tradition of the place. So get him in a tie and go eat and watch the folks. It's great fun!

See! I told you! It's "rural America's most important network". I, of course, am a long time resident of rural America and feel somehow cheated than I am being deprived of this. Damn city slickers.

What is RFD-TV Rural Free Delivery Television? The Hayseed Network? We probably don't get it because we live it.

For all I know you may be right but, god, I hope not. Their PP is a pale imitation of the real thing. Even assuming that epicurious is, unlike me, not crustally challenged, the problem is the locally available pecans, invariably small, dessicated, stale and tasting more like tree bark than nuts. ← You know, I did not even think of that. Bad pecans are bad things. I guess I just kind of take it for granted that everybody has tons of them around. On the other hand, assuming that Homeland Security had no issues with pecans being shipped across the border, you could get them from Delta Pecan Company. It's a great business that grows and packs the pecans and is run by a very dynamic woman. Call her up and she might be able to help you out, if a "make it yourself" fit comes over you.