Mayhaw Man

This recipe is one of my favorite. It comes out great every time and is cheap to make!

We've got plenty of room. Low cost of living, good weather (albeit hot) and great food. You could do worse.

Go get your money back. I have never seen worms in crawfish. Ever. Do you know what the original source was. This is not crawfish season here at all. I would be interested to know if they were imported from Europe or China. Remember, you should always strive to buy Louisiana Crawfish.

It's fall. Even here in the Deep South. Fall to me means all manner of game will soon be on the table. It also means that school activities are in full swing and that I need to cook stuff in giant batches that I can freeze and be able to sling onto the table in a matter of minutes when one of us walks in from some drop off or pick up for our extra cirricular prone boys. I make a lot of soup and lots of pasta sauces that can be thawed quickly and served with something green, a salad, and some bread of some sort (most often cornbread here-I have gotten great at making it in my roaster oven-thanks to the kitchen mess that I currently have going on here). Fall also means chili. Good chili with good ingredients used with care. Now I happen to be what one would call a "chili heretic". I not only tolerate beans in chili, hell, I like them in there. I also don't like what has become "competition chili"-thin red gruel that would be more suited to a bottle and poured over the top of something. I like it meaty, spicy, and full of stuff. Of course, I also like Hormel Chili poured into a bag of Fritos, but only at high school football games. In fact, I love frito pie. To that end one of my favorite recipes is not even from the Southwest. It's not even from the South. It's from New York. Apparently concocted by a couple of women who had a gournet frocery in New York City, no less. I am talking about the chili in the original Silver Palate Cookbook. Chili for a Crowd. It has, among other heretical ingredients-black olives, red wine, italian sausage, and other things that would send chili judges looking for the Vomitorium. Well, thankfully no chili judges eat with me on a regular basis, although I do dine nightly with some highly educated palates and they like the stuff as much as I do, do there Chili Boy!. So my question is-how do you like it? Beans or no beans. Chunky or smooth like demented hot sauce? This subject can get pretty testy, so let's keep it friendly. If there needs to be any name calling, I'll do it. Bring it on, Chili Boys and Girls.

Excellent Post, for a Thinking Bartender. Down here, in the home of the Sazerac and Peychaud's, you will often see waiters looking a bit worse for wear sitting at the bar in a quiet, empty dining room- before lunch service- with red tinted drinks before them. This concoction is bitters and tonic. An age old cure all for upset stomachs and aching heads-something waiters seem to have regularly after a long shift and a longer night out. It works, too! plus it tastes good.

Time for another media update. We are coming up on the busy Fall tourist and convention season and ya'll need to be up to date with the latest news concerning food and dining in Louisiana. Well, here it is! Picayune food writer Brett Anderson writes a good piece on dining in New York, while at the same time "watching my back" by revealing what bachelors in South Louisiana eat when they are "home alone". Pickled okra is a mainstay of well stocked bachelor refrigerators. A Well Fed Refugee You can write a story about dining in New Orleans and have it appear in the Times Picayune. Details here: Writing Contest Pableaux Johnson skips out on the music at Festival Acadiens in Lafayette and heads for Romero's, a mecca for pie lovers all over Louisiana. Piyo on the Bayou Tulane had a fun class that taught students how to make a basic Rosh Hashana meal in their dorm rooms. Rosh Hashana 101 Gambit's Sara Roahen is trying hard to love Big Shirley's on the edge of the Treme'. Big Shirley's

Well, thanks to this questionable project I am currently cooking with the following items. I have been doing so for a little over a month and will be doing so for AT LEAST another 6 weeks (don't tell my wife). We are actually getting along quite well. You just have to change your mindset a bit. Here is what I have: Electric Hot Plate (2) Rival Electric Griddle Rice Cooker A cheesy microwave-still don't cook in it but it melts butter great. Hamilton Beach Roaster Oven Really nice no name gas grill with 2 gas stove type burners on the side My swell brick BBQ pit The two things that I cannot reccoment highly enough are the crockpot and the griddle. I like the griddle so much that I am having one built into the island. That thing is the bomb for quick meal and is actually pretty versatile when you get used to it. The roaster oven is pretty handy. It is, in fact, an oven. You can bake anything that will fit in it and I have actually baked a couple of pies in it (more just to say I could than anything else. I baked a turkey, a ham, made a giant batch of gumbo before the hurricane, etc. The one advantage that I have that I would be screwed without is a rather large sink in an existing (and staying in the kitchen) island and it is a serious lifesaver. Anyway, like I said, just change your mindset. I am one of those people who is rarely satisfied with a "simple meal" and I have gotten pretty used to easy and not hard to clean up, but really good food since this project started. Tonight we had stirfried greenbeans (thanks Melissa, they were great), curried brccolli and cheese omelettes with sour dough toast. This involved the hotplate and the griddle. I was done cleaning up by the time the boys were through with dinner and it was great. Simple, easy, and easy to clean. A perfect construction meal. You can make it just fine with your stuff, but I reccomend dripping $30 on that griddle. You will be using it long after you get done with your kitchen. That no sink thing is kind of harsh though. I'm not sure how you get around it. Good luck,.

Hell, that's about as good as it ever looked. ALl they need is some cold beer and some customers and a really bad country band and they are back in business. Incidentally for those of you that don't know what you are looking at that IS the Florida Alabama border right there. The place is ON the line.

Tip the ends Stir fry over very high heat with a little peanut oil until beans are just barely tender Add thin slices of onions just at the end of cooking along with soy, sesame seeds, toasted almonds, and a little lemon juice. These should remain fairly crunchy but heated all the way through. Delicious with a big hunk o' red meat and a baked potato.

According to the website, rumors of their demise have been greatly exagerrated. Although I don't think by much, according to a couple of guys who went down there yesterday to check on their stuff nearby.. They report a mess of the highest order, although the place was really just a collection of ramshackle porches and buildings, so how much is there to rebuild, really?

No tomato at all?

Title Repaired This is a good idea. Although so far this year the only thing that I have done is a couple of days of dove hunting, teal are right around the corner and then come ducks. I can't wait.

You people will eat every single part of animals. Entrails, organs, eyeballs, tails, snouts, and who knows what else, but you won't eat okra? For Pete's sake, step out and live a little. The vibrant okra pickling industry is centered in Texas, Fifi-I would think that it would be your duty as a Daughter of the Lone Star State to be out there scarfing the stuff up like it was going out of style. Pickled, stewed, fried, Indian, Southern US-I'll take it any time any style. Bring it on. More okra for me please.

A smoky ham sandwich with sliced pickled okra and a stinky blue cheese on some decent crusty bread is a fine thing . That is some particularly good looking pickled okra. I have never seen that brand. I love Spec's. When I was living in the Heights (long time ago) I used to go there all of the time, although it looks like they might have cleaned up the neighborhood in the last 20 years. Nice work. Such sacrifice for eGullet! Admirable.

Is it black? What's the body like? Seems like an odd combo, style wise. One would more or less cancel out the other. Kind of like Irish Stout/Pilsener.

To answer that question properly I would need to meet you in The VIctorian Bar in the Columns Hotel located on beautiful St. Charles Ave in New Orleans. Mixologist Mike Smith can show you exactly how glorious a pickled green bean can be in a well mixed bloody mary. We could then enjoy them on the giant front porch as we watch and listen to the streetcars roll by. Let me know when you're coming to town Melissa, and I will meet you there.

You make pickled green beans out of them. And then you purchase some vodka and make bloody marys.

Thank you for all of this. It is fascinating. It also makes me very, very hungry for some decent bread.

I thought that some of you might find this sight interesting, as it is pretty much all you could possibly want to know about Louisiana Sweet Potatoesor Yams (the term is interchangable and it explains that as well on the page that I linked). This is a pretty interesting site. Also, most of these are grown in East Carroll and West Carroll Parish. These are delta parishes, that are, in fact, two of the poorest counties/parishes in the United States. There are these HUGE farms all over the place and the sweet potato industry and hot sauce industry and associated pepper and spice growing are two of the ways that those people are trying to diversify out of cotton, rice, soybeans, and corn. The state is heavily involved in promoting these crops and products and it is slowly catching on.

DLC 7 Ebay might be a money saving option for a fine vintage machine. You could get a quality unit for what a replacement blade cost if you have any luck.

I am the proud owner and frequent user of a DLC 8E Cuisinart. This machine would date to 1983 as I got it for a wedding gift and that's when I got married (I can always come up with the year and the month, but have trouble with the date-this has caused me not a little anziety in the middle of August a few times ). That thing still runs like a champ and I, the one who abuses all power tools, have put this thing through some serious paces over the years (so has my wife, she cut three of her fingers off with the thing-they got reattached-somewhere on here i told that sorry tale of inebriated cuisinart operation and gumbo cooking, but for the life of me at the moment I can't find it). I love it. I have purchased all of the attachments several times as they wore out but that motor just keeps going. It only has on "on" and a "pulse" switch (someone joked that my wife must have thought you were supposed to put your fingers in it and check your pulse when you pushed that button-she does not think that this is very funny) and a very simple safety catch thing associated with the bowl. I love it. That is not to say that I use it for everthing or all the time. I rarely chop veg in it as I am quick with a knife, although when making giant pots of stuff I will use it for vegetable chopping. I like to grate big amounts of cheese in it, it is great for chopping tons of nuts during the holidays, and for various candy relaed activities like whacking up frozen hunks of chocolate. So. in short, I am with Suzanne on this one, if you want one for these things have at it, but otherwise you may be better off buying something you can really use.

You should have seen the place. Then you would be scared, alright.

You know, in my part of the world I know guys who you can bet that, if their fridge contains anything, it will contain at all times the following items essential to the survival of the late night living, single southern male species- Beer Mayonnaise Pickled Okra Cream Cheese Pickapeppa Packets of soy from the chinese takeout place and a couple of mustard paks More Beer (don't look in the vegetable drawer. Just don't. Trust me.) Not only can you survive on this diet, but you can flourish and entertain. A tray of pickled okra accompanied by a hunk of Philadelphia Brand Cream Cheese (even pikers don't buy the generic stuff-nothing spells loser with a capital L like generic cream cheese ) slathered attractively with Pickapeppa can show your guests that not only are you willing to put out the best in their honor but that you also have peerless taste and style! (Lord, I sound like some kind of demented Brini Maxwell ). You will need some Captains Wafers, but you can always just skip the crackers and use your fingers. Pickled okra is easy to make and when you go to the market to buy the goods, remember this timely tip-in the case of okra, size matters. The smaller the better. Demented Brini Maxwell?-That's an oxymoron I think. Yeah. It has to be.

Katie, as a veteran of several of these frozen fish related tossings, I can tell you that you were not wrong in your original assumption. Often. Very often, as a matter of fact, you would see that one of the hairstyles preferred by the athlete is, in fact, the mullet. I think that it balances them out as they lean forward with the fish for that final tossing inch. Or something like that.

I am married to a woman who, for years, made sure that there was either a REAl bottle of coke or a can (she has a theory about correct levels of carbonation only being acheived in these two packages) in the fridge before she went to bed. She would drink it straight from the vessel (ice dilutes Coke-a good thing for tea, a bad thing for Coke-in her opinion) along side of her coffee while relaxing with the Picayune. This is the same woman who once accosted a long time waiter very late one night at Camellia Grill when, after the straw ceremony, she tasted her drink and spit it out on the counter and unfortunately for the waiter and me, on to the two of us. She then started screaming at everyone within earshot (Camellia Grill is a small lunch room-earshot meant everybody in the place) that, "the PLOT to change the formula of Coke would not last because people like ME will, in the end, cause enough of a groundswell and drop in Coke sales that the company would be FORCED, FORCED I TELL YOU! to change back to the original formula which we ALL KNOW is better!" This went on for a while until I was forced to take her by the arm (after leaving a tip to the stunned waiter of about 100%) and guide her gently onto Carrollton Ave. and into the night, still muttering to herself about the evildoers who thought up New Coke. She now tells a slightly different version of this story with pride, since she came out on top as she and her cadre of Coke Lovers seemed to know that they would all along.