Mayhaw Man

Unfortunately, none of the links on that page have any content on them. THe Picayune, and their rediculous website policies, foil even my best efforts. A shame really as that was a great series of work. I am going to see if I can get the text version of the articles. It really was an interesting series.

I just spent a week about halfway between Redhat and Kenora, Ontario. One of the major decisions among my happy band of Southerners was the decisions that we had to make at the incredibly efficient Beer Store in Kenora (I love the way that you hand over your money and the beer comes flying out on the roller table! Kind of like a giant, magic, human operated beer machine). The stuffs not cheap, but what the hell, you guys get health insurance with the proceeds. These choices were not taken lightly,as we only had one shot at making the right choices! A 200 mile round trip on a float plane would have been needed to rectify poor choices. I was stunned by the number of Canadian Brands available and the interesting package sizes available (I really liked those manly liter cans-conveniently designed to cure the thirst of even someone as large as Husky the Muskie). My gang decided on a wide selection, with Molson Canadian as the base brand. They also enjoyed a fair amount of Keith's India Pale, a brand that none of use were familiar with prior to the trip. Rickard's Honey Brown met with a bit less enthusiasm, but was consumed nonetheless (hell, they would have sucked down anything by the end of the week and liked it ). Trying to save weight on the trip back, seemed to be the general excuse. What are your favorite brands? Are there beers that are available only regionally? How do you Canadian's feel about Nationally regulated beer sales (I have an opinion on this, but will hold it until for a while to keep from influencing the discussion). Canadian Beer. You guys drink enough of the stuff! What do you think about it?

FRIED PIES! Let me say it again.....FRIED PIES! I save up scraps until I have enough to make a few savory or fruit (mmmm, peach) pies and use it up that way. The pastry gets a bit tough in the freezer for more regular use (as typical pies, anyway), but it works just great for meat pies or fruit pies. Can't go wrong with fresh fruit or spicy meat and fried dough, is what I say.

As with most of the stuff down here, it's pretty murky water. Here are a couple of articles that will explain/confuse the situation even more Cajun Evolution 101 Well, those Germans might be Cajuns after all John Folse is a German who qualifies as a Cajun (in my pea brain anyway) This should confuse things for you

I'm back. Detailed report tonight, but I can tell all of you that were short selling Winnipeg that one can find some seriously good food there with a little effort. To begin with the steamed pork filled buns at Kum Koom Gardens ROCK! They were unbelievably good. Light moist buns filled with sweet BBQ'd pork. (photos to follow tonight). We ate like the rednecks that we are and still got out for under 40 Canadian. I also ended up at the Red Top Grill (Hwy 1 headed east in St. Vitale District). Great greasy spoon type burger and superb hand cut fries. A throwback hamburger joint/diner that was a real treat for my boys and I. Photos and details to follow. One last thing/ What is the deal with you guys spending all of the time warning about "bad areas" in Winnipeg. I hiked all over Downtown for the better part of two days and, outside of a few bums looking for change, couldn't imagine what the hell I had been warned about over and over and over on eGullet and by the locals in Winnipeg (including the concierge at the hotel-by the time that I got done with him I was on the lookout for huge bands of roving criminals on the lookout for wandering tourists on holiday). The people that I met were unfailingly polite (including the bums) and really helpful. P.S.-I still don't get gravy on fries. Ketchup Dammit! Ketchup! That's the way to go. Get with it already!

I'm a brogan wearing redneck. Raised North of I-20 near the Arkansas Line. I have lived in South Louisiana since 1983, but would never call myself a Cajun. Cajun, as applied by us to natives, generally involves people who were brought up in Acadiana (broadly Central and South Louisiana-Draw an oddly shaped triangle from South of Alexandria to Cameron Parish to Lower Jefferson Parish (Grand Isle) -I will find a map, but I'm at work and can't do it right now). Pyrguy has it right. They know who they are and that's about as good a definition as you are going to get. I think that Lucy's show is done by a local Public Television outlet in either Lake Charles or Lafayette. That would more or less explain the production values. Did you see the one where she fried pork chops with her grandaughter? It was high comedy in a serious way.

Campfire Cafe Mrs. Lucy Jason, you watch all of the classics. Do you get them on PBS or somewhere else. "Now we'll just add in our pineapple. Put the lid on the old dutch oven, and layer on our coals. We just hang it back on the hook and we'll move on to our Campfire Baked Alaska." I love Campfire Cafe. We occasionally make the egg roll recipe out of Craig Claiborne and Virginia Lee's Chinese Cookbook (a seriouly great cookbook) and while they are a chore, they are very good. A great example of the style and they look much like the ones that Jason was touting.

You too?! It's those damn jars full of martinis. Too spicy to drink, to tasty to leave alone. They must have a hell of a time deciphering the credit card scratchings. Maybe THAT'S why they only took cash for so long. Were you around for his upstairs sandwich place? It was great, but short lived in the early eighties.

I seriously doubt that Vieux Carre Wines and Spirits is doing the same. I do love that place however. Those guys, upon request, have gotten more strange spirits for me over the years than anybody else. They will order anything if they can get it and the best part is that they used to give giant discounts to regulars AND they mix reasonably well made cocktails while you stand around and chat with the regulars (how many liquor stores do you know of with tables and chairs in the front window). As far as K Pauls goes, the food is still really good. I ate there just after New Years and really enjoyed it. I have a great K Pauls story involving the liquor store next door and poor behavior by me, but I can't seem to find it. It was in the "drunken meals" thread which I can't seem to find. I'm not proud of it, but it was funny (at least to me).

Yeah, Kristin, but do they come in cool baseball bat shaped bento boxes? Easily worth the extra money.

I live in New Orleans. We have a few roaches. Roaches on the wall-depends on whether they cover the wall or they are just cavorting about. A few friendly prehistoric insects don't worry me much. Roaches in the food-not going back. Ever.

I thought that I was clear, but perhaps not. I hate Salt Lake International Airport with a hate I feel for few other things on this earth (or any other planet, for that matter).

I like O'Hare and Hartsfield/Atlanta for the variety of food available and Chicago in particular for the Hot Dogs and that incredibly convenient Hilton IN the airport. A great idea if there ever was one. I hate, with all of my cold little heart, Salt Lake International Airport. I am a frequent flyer on Delta and sadly damn near everything smoking from New Orleans to the Western US connects through Salt Lake. I hate the Salt Lake Airport. No Food. Crummy Drinks governed by their bizarre laws. Did I mention that I hate the airport in Salt Lake? Because if I didn't, I should have. The airport in Salt Lake is awful in the most extreme sense of the word. New Orleans has a crummy airport setup (parking situation is pretty abismal), but the foods pretty good. How many other airports in the country have a "seafood to go" outlet where seafood is sold and packed for travel or they will pack what you bring in yourself. A great service.

I like the do it yourself checkout. On the other hand I have a theory that before you are able to use it one should have to take a "checkout exam". Something concerning produce, scales, codes, i.d. of vegetables, how the stupid checkout belt works (move your stuff before the belt piles up or the whole thing will come to a grinding halt! Dammit!, and how to pay. Once you have a minimal knowledge of these subjects you would be given a swipe card that would allow you to operate the machine. It is amazing how many people manage to involve the store manager in these seemingly simple transactions. Those machines are an incredible test in honesty as well. Green bell peppers and those pricy other colored ones, for example, ring the same on the register. I don't cheat, but I have to admit that I think about it every single time.

You have something more important than that in your life? You're lucky! This is the highpoint of my day, as I seem to be the only person in the United States who is forced to work today (and I would not be working if you guys would quit ordering exercise equipment to work off all of those hot dogs you slammed down yesterday! )

OhhhhNooo! Hold the Phone! If there were a World Championship for Grocery Store Shopping with Style, Grace, and Efficiency I would be a contender. I LOVE to go to the grocery. I go damn near everyday. My wife goes to the grocery store when she is forced. Once I learn the layout of a store I can sail through with no trouble and great speed. The key is to know your store. All things are possible after this. I know plenty of men who do the same (here in the "Land of Men Who Cook Almost Every Meal"-South Louisiana). Not every man is a lunkhead shopper.

I actually count the stuff. If I am over (generally by one item or more) I tough it out with the ladies buying the week's groceries. The only exception is if there is no one else in line at the express checkout and the store is not overly busy. I will then go through the speed line. My favorite local chain actually has express lanes designed for limited cart access-discouraging those that have a boatload of groceries. There is one with cart access, but it is for handicapped folks who cut a slightly wider wake with wheel chairs and those little electric carts. And, even though I am an extremely polite Southern type, I would have said something to the lunkhead. Especially when he started reading his reciept. You are lucky that he didn't whip out coupons (of course he wouldn't have done it until the checker had already totaled the order ) You New Yorkers are too timid. The question for the day: What the hell are you supposed to do with the handbasket after you have emptied it onto the conveyor? Put it on the floor? Carry it around until you leave the store? There is never anywhere to put the damn things.

Milk Cartons (which thankfully are slowly being replaced by plastic with convenient lids). Did you ever notice how the side that says "open here" has more glue than the opposite side? Huh? Did you?

Col. Klink- Seer to finish? I've never done this. No seering on the front end (I suppose that this would prevent some of the smoky deliciousness getting through). So.....you just take the rested meat and throw it on a hot grill turning pretty much constantly? Correct? I'll have to give this a try as I have one of those things (from Sam's Club) in the freezer.

Squeat reminded me of one that I had forgotten to mention. My children loved Zatarain's Root Beer when they were little and I like it too. We kinda stopped making it after we started making Abita Root Beer (yet another Southern Beverage I failed to mention).

Yeah, Yeah. Fresh, schmesh. Whatever. I use canned to make this and the stuff is great and totally simple. It will be in recipe gullet shortly for you cooking and eating pleasure. Incidentally, this halves just fine. It feeds about ad dozen people this way. It's really good and there is rarely any left over. Corn Casserole 4 tbls. butter 1 Medium yellow onion, finely chopped 1/2 Green Bell Pepper, finely chopped 1 tabasco pepper(or other small hot pepper-scotch bonnets are good here) 4 Cloves garlic, finely minced 2 Cans Whole Kernal Corn 2 Cans Creamed Corn 2 Cans Yellow Hominy 2 Cans White Hominy 1 small jar pimientos 1/2 Tsp salt 1 tsp. cracked black pepper Sautee veg until soft, putting in garlic at the very end to avoid burning Mix remaining ingredients in a large, greased, pyrex or ceramic dish . Bake @350F until a thin crust forms on top (about 30 min). This will look very wet when you put it together but it dries nicely in the oven.

Maple Leaf? Welcome to eGullet Ellen. Always pleased to see a fan of local dumps. Snake and Jake's? Cooter Brown's? Chart Room? Carrollton Station? Nick's Big Train Bar? Lagniappe? Johnny White's ? Saturn Bar? What, pray tell, is your favorite horrible dive bar in New Orleans? There are so many fine choices.

Absolutely correct. In fact, it is just the opposite-When the very rare occasion occurs that some social misfit wants something other than tea, they will need to ask for "hot tea", otherwise they will get regular tea (iced). They will also most likely get a cup of luke warm water and a bag of Lipton. One of the worst things that happens in restaurants concerning tea is when the tea is served in giant pitchers with tons of ice in them. THe ice slowly melts and causes the tea to become brown water. I am a much happier camper when I see a couple of tea urns on the service station or behind the bar (sweet and unsweet) as I know that I have a pretty good chance of getting a delicious, refreshing beverage to accompany my meal instead of some brown water with too much ice.

Dave, Are you thinking about going to the conference in Oxford in October? Several of us are going to be there. It looks like it will be pretty interesting. I don't think that there is a direct relationship there, bt honestly I haven't thought to ask. I am emailing them now with that question

I was in the grocery just a bit ago and had the same thought. There was an end cap refrigerator on the check out aisle full of coke products. THe whole of the top shelf was filled with C2. THe rest was a mix of Dasani, Coke, Diet Coke, Barq's, and Sprite ReMix (which I like alot-wish they would make diet-but I probably like it because of the sugar ). Most of the drinks were gone as it was the end of a big shopping day, but the C2 shelf was virtually full and I wondered to myself is that was just here in South Louisiana, or all over. I guess it's the same everywhere.