Mayhaw Man

There were these tasty breakfast cereals on Saturday Night Live(scroll down a bit) Colon Blow Quarry Little Chocolate Donuts (hilariously endorsed by top athletes like John Belushi)

Thanks for doing this Q and A. I have been looking forward to it. Here's the situation: You have been out all day supervising your empire. Your children have been home all day and your wife is too beat to cook. Upon your arrival you are set upon by a hungry family looking for a decent meal to be provided by their world famous Chef/Dad. What do you have in the pantry, freezer, etc. at your house and what would you whip out for them? Let's say that if you don't feed them in one hour from the time that you cross the threshold that they will all expire from hunger. What do you prepare to ensure their survival? Do you have some standbys that make everybody happy quick? And if you do are they Italian or something else? Take out does not count (even if it is from one of your own places) .

Welcome to eGullet. I hope that you remain out of the closet and get to know the site a bit. Visualize Whirled Peas

I have been talking to a couple of these folks about their plans. THey have a really good idea and seem to have some financing support (primarily uptown folks with an interest in food, from what I can tell). I hope that they find a permanent home as this would be a great addition to the city. We screwed up the Jazz museum and the R and B Museum , so maybe the third time is the charm.

Here are a bunch of articles from the last two weeks. Updates have been tough given my computer difficulties. Who needs art? We have food. The Southern Museum of Food and Beverage Taking the kids out to eat? Tell them to behave, dammit! Children and Dining And even more about those charming children Wimbledon is serving Strawberries and Cream. So is the Windsor Court Hotel Picayune Critic Brett Anderson is Big on Big Shirley's on Esplanade Ave. Wanna dine and watch Alligators? Jump Up! on the Bayou We've got a guy in the run for the Championship World Domination in Grilling Near-Film at 11 Pableaux Johnson (recently nominated for a James Beard Award) like weenies A man and his sausage (no pictures) Pableaux part two There's a big Gumbo Contest going on. Get in on the action. Vote for your Favorites! I like Martinique Bistro and so does Gambit Weekly's Sara Roahen. Martinique Bistro on Magazine St. Some moron tore out his kitchen and has no plans beyond destruction. Read about it here One of my Abita Columns in the Picayune It's hot down here right now and the rooms are priced to move! Summer is a good time to visit if you don't mind a little humidity and a lot of rain. Hey, we've got plenty of drinks to cool you off, so come on and get down here!

This article explains a bit more about the museum and it's goals.

I like a good crunchy chip (Zapp's regular) ON the sandwich. In fact, I may have one today.

Not available here. If you ever want to hear the story of a train wreck, catch me when I've got more time and I will tell you the long and terrible saga of Celis's purchase by Miller and it's subsequent and unavoidable demise. A shame really. They were nice people -his daughter was great and Pierre was a brewer's brewer. Charming and a veritable Bible of brewiong knowledge and history. They built a beautiful place with all of that money and Miller more or less forced them into the ground. I wonder what happened to the brewery? Austinites?

I believe that this may be one of the best examples of an oxymoron that I have ever read.

I am pulling for "Crazy Legs" Conti. How can you not pull for a guy who, at the premier of the documentary about him: As for it being a sport-sure, why not? Maybe they could get it approved by the IOC and have chow downs involving foods of the countries hosting the Olympics.

Currently around my house the beer of choice seems to be various wheat beers in a couple of different styles. Abita Wheat-very clean, very refreshing. Lots's of people seem to enjoy it with a hunk of lemon and it has enough body to stand a bit of ice (I know, herecy, but you should try it before you knock it). Paulaner Hefewiezen is an entirely different animal from the Abita, but still quite delicious. Tons of body, a dark hue, and a little bit of a hop bitterness that is absent from most of the "American Style" wheat beers. I used to like the Celis White quite a bit, but sadly it is no longer available here (or anywhere for that matter). I loved all of that orangy/clovy aroma.

That's great! Just what I was looking for, prasantrin. Thanks so much. Brooks

Thanks Ellen. I appreciate it. I look forward to following Steven's wake. Brooks

Well, I missed this thread the first time around so here are my two cents: I think that with most it begins with a job. Maybe your first job. Maybe in high school or a summer job. You wash dishes, bar back, prep salads, bus tables-whatever. During your daily duties you see lots of fast moving, seemingly oblivious and impervious to pain and fatigue workers behind the line doing what looks like an amazing number of tasks at one time and communicating in a strange and clearly secret code. Sometime later you start working in the kitchen. Running a fryer, working salads, whatever. You begin to learn the code and start to feel that amazing feeling that is only available with mind altering drugs, serious love, or a good night in a fast moving kitchen. Slowly you become one of them. The few, the proud, the line chefs. From there you can go in many directions-school, bigger and better kitchens, your own place, or just remain the world's best oven, sautee, fry, or expediter man. There are very few feelings as good as working in a kitchen making seriously good food on a smooth night. It is something that is hard to duplicate in any other job. Also, for some at least (me for one) there is the opportunity to meet lots of like minded individuals who understand why you are doing what you are doing. Some of the best friends I've got came out of my first few rest. jobs. I married a floor manager (a really, really good one incidentally) and many of my best friends now own and operate restaurants in South Louisiana and New Orleans. It's also a great way to meet chicks. That has a certain appeal, as well.

WWD.D.R.D?

HELLO TO THE NORTH. SHOULD I CALL SOME MOUNTIES?

THis thread concerning Rum in the Cabinet should be helpful for you. Back when I drank them, I loved Dark and Stormy's made with Jamaican Ginger Beer and Meyer's Dark Rum. Very refreshing.

I make it the Prudhomme way. 1:1 over high heat. It works. If I am making blond roux I will occasionally use a little more flour than that ratio as the dishes that it is destined for generally use it for a thickener as well as flavor. I often make it with Peanut Oil when I am going for dark, as it takes a beating better than veg or corn. Cottonseed does o.k. as well, but the flavor is not nearly as good as the peanut. I only use butter when I am making very small amounts. Butter does not react well to the last method reccomended my Mr. Prudhomme. Too easy to burn.

OK- After packing up staples (don't ask-if Homeland Security goes through this box they are going to suspect an invasion of Cajun Terrorists armed with spices, rice, beans, tasso, andouille, and various other implements of culinary terror). My question is this. Since I need to grocery shop in Winnipeg (as opposed to Kenora, home of Canada OutfittersBrown Bear Lake is us) I need to know how to shop for food in Winnipeg. Do I just head for the Megelomart, or are there some great food shops (particularly for cheese and meat-I won't be buying a bunch as I expect to be dining on Walleye Pie and Grilled Lake Trout-but we will be buying some)? Is there a Whole Food or equivelant. Any interesting ethnic shopping? I might be able to pick up something fun to cook besides just meat and cheese. Help me out here. I don't need staples, I am looking for fun to cook and eat great quality stuff-money doesn't mean much on Boys Week in the Woods! Can some of our Neighbors to the North help out a Southern Po Boy in need of good eats?

Any of you ever had any of the fine Skinny Cow family of products? My Mom eats these things and they really aren't bad, at least they are cold and the cookie part is pretty good. Being lo cal, the mouth feel is kinda wierd (non existant), but other than that not bad for those cutting down on white sugar and corn syrup (a group I am happily not a member of).

Tomato Lettuce Grilled Onions Pickles (dill, homemade) Mayo Zatarains Mustard Ketchup Avacado (sometimes) Crushed Black Pepper No Bacon

Actually, the two crops are about equal in terms of total acreage. In 2003, according to the USDA there were 79 million acres of corn planted and 73.2 million acres of Soybeans. That's still a shitload of grain and beans, when you think about it. For example, cotton will only have about 14.5 million acres planted.

I eat them boiled in a little salted water until they are just done. Never had them any other way, except occasionally my wife will throw them (hulled) into a salad. I love those little devils. It's funny. I grew up IN A BEANFIELD. Not near one. In one. Except when it was cotton, it was soybeans. There are several million acres of them in the Delta at any given time and until I saw them in Sushi places in New Orleans in the mid 80's it had never occurred to me that people ate them straight out of the hull. I always thought that we were growing them as additives and fillers and so forth, never as straight up food. I don't know why this is, as in the Southern United States beans and peas are a very large part of the traditional diet and we eat about every kind that can be grown. Very strange, that no eating soybean thing.

First, if you like the orange things with the vanilla goo in the middle-listen up! Winn Dixie Store Brand "Orange Things with the Vanilla Goo in the Middle" confections are excellent. At least as good as Dreamsicles. I really like the way the orange part is kind of thin and crunchy (once again, I bite ) and you get a nice mix of flavors with every toothy grab. Now, for the quote thing. See that box on the top-right of every post. Click it. Then go through and delete everything not needed. THe remaining items will be in quotes with a time stamp and a name. Simple, no?

I don't use it, but that's not to say that you shouldn't. There are a couple of places in New Orleans, renowned for their gumbo, that are using a canned medium dark roux product. When I worked for Mike Anderson's we made it in huge batches that would last for several days (blond, medium, and dark)(all the soups, for all of the restaurants, are made in the Chef's kitchen in BR and shipped daily-very efficient and great for consistancy and food cost). I never could tell the difference (except for the reheat on the dark, you had to be very careful to keep from burning the stuff). SUSAN! That gumbo looks great. Where did you get the canards? Wild out of the freezer or farm raised? Nice work!