Mayhaw Man

Surely she will be using this as a sig. very soon. What a great moniker

The tour goes right by my wife's apt. A serious upgrade from the usual ghoulish types that appear after dark and discuss secret rooms and slave ghosts and stuff.

Whoops. Kind of forgot about that. I will be around that weekend if anyone has any ideas. Incidentally, for you cocktail fans you might want to take a serious look at Kerri McCafferty's book Obituary Cocktails (I have worked at 4 of the places in the book, I am proud to say, although my liver's opinion is still out). You can find some photos here. It is a great book and makes for a very handsome addition to any table top (and Kerry is pretty handsome herself, he says in a totally sexist aside ). It looks like a nice series of events. Please, whatever you do-go to the Monteleone and have a Sazerac while riding in the Carousel Bar. It is a great experience. I have been drinking there since I was born (it is Louisiana) and a wonderful place to while away a couple of hot afternoon hours. I hope to see some of you in town. Brooks

Welcome to eGullet. Glad you are coming to visit. What event are you coming for?

No, it started out as Azteca in early 1997. They spent phenomenal amounts of money on advertising focus groups and packaging research-leased space in a brewery in MX to develop the product (I was running the brewery) and put full time brewers and packagers on sight to develop the beer. They later pulled the project, for an assortment of reasons that had nothing to do with the beer itself. I was under the impression that it had been pulled from the market. It no longer appears in the AB list of products on the website. It was really quite tasty for a light "mexican" style lager. This is a link to an interesting article in Beverage World on the Mexican beer phenom

Cask conditioned ales will never be a significant part of the US beer market for a couple of reasons, primarily the handling involved is not worth the trouble to most retailers. It takes education and skill to properly handle cask ales and they do not travel well at all. It also takes specialized equipment, not the least of which is the ability to properly store and handle "live" beer and a beer engine. THese things are not cheap and take a fair amount of regular maintenance to keep in top operating condition Certainly cask ales have become an interesting sub market in the brewpub world in North AMerica, but hardly a blip on the radar. Now as to the other part of the question: THere is no doubt that the rise in the popularity of microbreweries and brewpubs across North America (and indeed, other parts of the world) have led major breweries to respond by making products that are, frankly, more trouble than they are worth to the megabrewers. They are just not set up to make small products (let's say sub 1 million barrels) and the packaging and research that inevitably must take place because of their manufacturing and marketing systems does not lend itself to making small amounts of beer and then packaging and marketing it. Anheuser Busch responded in the early 90's by forming the The Michelob Specialty Group and putting some very talented younger brewers in charge of the project. They made a wide variety of experimental beers in a cool, and unbelievably technically advanced brewhouse located in "the old brewhouse" in St Louis. Many of these beers eventually made it to the market for a time, although many were deemed too expensive or not marketable. THere was an irish style stout that was going to be packaged in widget cans that was unbelievably good that was deemed to expensive to market (they were probably right), but some things, like Ziegenbock (a direct competitor to the wildly popular Shiner Bock (at least in Texas) have remained on the market. I worked on a project in MX that was destined to become Azteca, a beer made specifically to compete with Corona in the Soutwestern US in the Latin American Consumer Market, where they were getting creamed by Corona as many in that market wanted something that was not brewed in the US. The project was eventually canned, for reasons that had nothing to do with the beer. We were all very proud of it, but the marketing proved difficult (they spent a ton on it and still could not make it fly). SO yes, the major brewers have been influenced greatly byu the rise in barrelage handled by small breweries, but pretty much they have handled things in a smart business like manner. AB jumped right on board and went after the microbrewers claim that their beer was "fresher" and therefore better. Freshness dating, in most markets, proved that because of the popularity of their brands and their already in place just in time inventory system at the wholesale level that AB was fully capable of getting fresher beer on the shelves than most micros and to keep it stocked and rotated better than any of us ever could. Basically, that one back fired on all of us.

It's good for some things, like iced coffee, baking and ice creams, and many people here have long enjoyed it as "americano" type coffee by adding hot water to dilute. The stuff keeps for about a hundred years in an air tight container in the ice box and goes a long way as the concentrate is really strong (1 lb. coffee yields 2 qts. concentrate, app.). It has long been popular here as New Orleans is a coffee town (I believe that we process more coffee here than anywhere else in the country and we have long been one of th worlds largest coffee ports) and this is a quick way to make a strong cup (we like it dark and rich). In fact, there is commercial cold drip available here in the grocery. The New Orleans Coffee Company has been producing cold drip concentrate for a very long time. It comes in these really convenient squeeze bottles that measure out the precise amount needed for a fine cup of concentrate or a great iced coffee drink. I never buy it, as I always have my own brew in the fidge, but this is a really good product, in a particularly handy package.

Not all american butter is "yellow spread". This butter from Smith's Creamery is wonderful. Rich and flavorful and really fun to bake with. It comes in a two pound roll (when baking you need a scale, but you need one anyway, so go buy one) which is a really convenient package when you get used to it. All of their dairy products are great, especially the whole milk (unhomogenized), the heavy cream (unbelievably rich and NOT ultra pasteurized) and their fabulous creole cream cheese.

Lately I have been making "frappucino" whizzed up coffee drinks that contain the makings of Vietnamese style coffee. Make a cold drip of COmmunity Dark Roast and Chicory ( New Orleans Blend). THis is the coffee that you see in virtually all Vietnamese restaurants here in New Orleans. 6 oz. Cold Drip Concentrate 3 tbls. Sweetened Condensed Milk 1 cup of ice Whizz in blender until smooth. Enjoy

I think that there are two issues with North Americans learning how to enjoy brandies, eau di vis, grappa, etc. 1) Expense-the average bottle is out of the "experimental" price range. THe stuff might be great, but when most people are spending money on cordials, and are shelling out 40 or 50 bucks, they want something familiar. The same problem extends to "in house service". Grappa (which is, pardon the term, essentially the european equivelant of moonshine in most North American eyes) at 6-10 bucks a shot can be a bit daunting. 2) Availability. While there are now some excellent spirits in this category being made in the US, even they are quite expensive. For example, this world class pear brandy from Mt. Hood, Oregon is one of the finest example that you will ever find of the style anywhere-but most people in the US and Canada will ever see a bottle on the shelf in the store and if they do it will sell for around $50USD. In my eyes, it is well worth it-but most people aren't going to shell out that kind of money for something so unfamiliar. There are native spirits here (Bourbon being the clearest example, although if you take in the Carribean you could also include rum-which has a long and storied history in North America). Also, since the fine wine industry in the US was really not born until the mid twentieth century, there was so source for anything to distill in a historical sense. THere are now any number of guys (mostly on the West Coast) who are doing this and having some pretty serious financial success, based mainly on a really high per bottle price and limited supply.

Food or non food?

Also, Emeril buys and sells more wine than most of us ever will dream of buying and apparently he oversees the purchase of much of it himself. The cellars at Delmonico's and Emeril's in New Orleans are deep, well thought out, and well represented on his wine lists. In fact, if I am not mistaken, he won some kind of Wine Spectator Award a year or two back for that very thing. I know him. He knows beer. A suprising amount about beer, actually. I know others that say he knows wine. I believe them. Incidentally, you are right about one thing. He is no actor.

Oysters are dying? What town are you in?

Carolyn, Thanks for bringing that thread back up. I remember reading it with great interest and not a few belly laughs. I lived in Tecate below San Diego for a while and later in P.B. and even later downtown in a high rise (living in downtown San Diego is highly underrated-it is a very livable area). Thankfully I crossed the border everyday, no matter where I was living, to work in MX. I loved the drive down through East County, with a stop occasionally at the Dulzura Cafe for a cold one and some great conversation from the old timers and the self styled back to the landers that frequent the place. The border crossing never, in almost 3 years of doing it, took more than 5 minutes. 2 lanes, 3 guys, mainly green lights (especially after they knew me-El Maestro de Cervecero-the one with the beer in the trunk ). You will notice that I did not mention food. It was incredibly unremarkable, although I did like the Green Flash in PB, dependable casual fare and Longboard Sushi just because. Oh yeah, Sushi Ota (sic?) was pretty great, it was exceptional in fact. Outside of that I mainly ate in Mexico. All of the time. Breakfast at El Mejor Pan, lunch at El Pulpito (mmm, cockateles ), Dinner at one of many places-often Rancho Tecate for the "Shining" like atmosphere and really good food. Anyway, thanks for bringing it up as I had forgotten about chestnuts from Steingarten like: He should learn how not to mince his words. Way too soft spoken.

I drink this water. Come to think of it, I wash my car, flush my toilet, and water the lawn with it too. It would get a bit expensive and tiresome if I had to open bottles to do all of that. Thankfully it comes out of the tap (at least when the well is working right).

Dean, I love you but- Eggs with additives like ham are stuffed. Not deviled. Not ever. They're damn tasty, but a whole nother matter. Pretty soon you'll be telling me that a McRib is BBQ. Sheesh.

In Louisiana, all of the passengers can be as loaded as sailors on leave, open containers for the lot. The driver, on the other hand, needs to be as sober as a churchmouse and nothing alcoholic open at all (anyone see a loophole in this rediculous law? -this is a truly strange place that I live in).

O.K. I'm in. Not a bad entry if I do say so myself. He says while mentally picturing himself on the podium in a Deviled Egg King Crown, waving in a particularly regal and stylish manner to the admiring masses bowing before him-(where is that Deviled Egg King Icon when you really need it?) If I win I will donate my reservation to Maggiethecat. She will owe me for the rest of her days and I will spend the rest of mine trying to collect, no doubt.

Pork Rinds and Dr Pepper, when properly harnessed, will get you an extra 4 or 5 miles per gallon.

Seven Minute Icing is what I craved when I was seven years old (still do, actually-but now I can make it myself ). My father's mother couldn't cook a lick in the meal category, but she could bake her ass off. She was an excellent decorator as well and her cakes were the coolest. She always had soft peppermints and stuff formed into patterns and houses and lion cages and who knows what else (actually I could figure it out if I was at my mom's. She actually had the mind to take pictures of alot of these things). That icing is awesome. It dries slightly to a nice toothy crunch and is truly delicious and unbelievably sweet. No kid will be anything but happy. Happy birthday to him. Brooks

I wonder if this is the landlord that Mr Zimmerman was speaking of? I suppose the guy can rent to anyone he wishes to rent to, but I am with those who wonder what happens if someone falls off of the carrot wagon? DOes he have the right to kick them out? I s there something in the lease that is enforcable along those lines? Pretty rediculous if you ask me. Although I would never rent to those that did not like Okra. Vegetarian or not. You can't trust an okra hater.

Yeah Yeah It's Hot. Whatever. My central AC conked out over night and will be out til the repair guy shows up on Monday. I'm already missing my kitchen due to self inflicted damage caused by temporary insanity. So EVERYTHING is getting cooked outside on two burniers on the side of a grill or on a brick pit. Tonight is boiled shrimp with fresh corn and some asparagus thrown in for just a minute. Last night was Gazpaco with some ceviche style shrimp and a big salad. MMM. Had mint sherbert for dessert. Nice and cooling.

Look in the June 10 Roundup. All of those places are pretty near my house (one of them is walking distance). Actually, blueberries do pretty well here, but much like other vined or caned fruit, they are a spring and every early summer thing. By July 1, everything is dying or dead. My tomato plants look like hell and except for Okra (mmmm, okra) everything else in my garden is shot to hell. The beauty of living here, however, is that about the third week of August we can plant a whole nother garden and fully expect it to make until Thanksgiving or beyond if we get lucky. Some years it won't freeze at all. I have, several times in the last 20 years, been pulling tomatoes at Christmas. But by then I don't care about htem anymore because the Satsumas and Navel Oranges are in and that's all I want for a few months. We are still here and the train pulls through from your way every day and the airport was still in working condition last time I left, and the Verti Mart is open 24/7 (except for Sunday night between 1 and 3 when they mop ). I'll leave the light on for you. Brooks

Here are the semi regular updates from The Picayune, Gambit, and The Lagniappe Roto in The Picayune. A little summer reading for a hot summer's afternoon. Enjoy! Brett Anderson likes La Louisiane Picayune Review of La Louisiane The Baquet Family is selling Zachary's on Oak St. No more Trout Baquet THe Picayune Review of Rasputin-THE Russian Rest. in New Orleans Rasputin You can now make a withdrawal at The Bank on Burgundy Cravings and Loan Who needs Texas, The Carolinas, or Memphis?When we've got Zydeque! Eat like King Louis-Armstrong that is! Red Beans and Ricely yours Judy Walker loves this Crawfish dish, you might too. Magical Crawfish My favorite Louisiana Foodwriter, Marcelle Bienvenue, likes to fish. Me too! The best part about fishing is the eating and there are three tasty recipes buried in this article Fried Grouper Sandwiches, Green Tomatoes, and Stuffed Flounder Wanna cook like a chef? Rene Bajoux of Rene Bistro says you have to think like a chef The Mind of the Chef Got Some Ice Cream and want to do something with it? Here are some ideas for that Ice Cream If Marcelle says it's good, that's usually good enough for me Fried Catfish with Guacamole? Sara Roahen of Gambit Reviews Pho Tau Bay Meaux Feaux fo Yeaux News of the week from Gambit. THe big news is those awesome Couchon de lait po boys that are at the Jazz Festival have found a home in New Orleans East at Walker's Southern Style BBQ New York Style BBQ......Maybe, Maybe Not-But Sara Roahen likes it Sugar Park Tavern The Crepes are thin and stuffed at Cafe de Mello Got Seafood? Will Boil on the Westbank. Perrino's Boiling Pot And that's the news. Have a good night and a pleasant tomorrow.

You know you are a redneck when you can just glance at a 70 Nova and tell whether it had a 307ci or a 396ci engine. Actually, come to think of it, if you even KNOW that you are probably one.