beegew
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Posts posted by beegew
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Hey Rachel ~
We'll be in the Bywater for the weekend and please know you're invited to join us at any juncture! Just drop a note. Our schedule....Get in Friday afternoon and then dinner at 6, at Feelings, in the Marigny (It's a first night tradition every darn trip {8^P .) Nightcaps at Markey's (trust me ~ a dive) on Royal, then off to bed early. Have to set up tent at the Bywater Art Market (Royal and Piety) around 7, eat Elizabeth's ham biscuits for energy (They have the food tent for the Market ~ thank gawd!). By 11 or so, I'll send the son unit the two blocks over to Elizabeth's for takeout praline bacon, and whatever the brunch special is. (Normally the husband unit comes, but he's got the Marine Corps Birthday Ball to attend, so dear son gets to earn his keep, this trip.) Market's open 'til 4. A quick stop at Markey's after pack-up, hopefully celebrating lots of holiday spenders
, a shower, then out for dinner and a good wander afterward. I will second Bayona, or any of the previous suggestions. We thoroughly enjoy investigating the city's culinary offerings. (We just need, like, four stomachs 
.) And I SURE wish we had time to do all the out of town stuff in Mayhaw's posts. One of these days... -
Now, this has been a traumatic memory for my brother
, but the one fifties-mother-have-can-can-cook recipe she did wonderfully was salmon loaf. Straight out of the red checkerboard Better Homes and Garden cookbook. (God forbid she'd ever gotten ahold of a fresh piece of salmon !) It was one of the things I foisted on my husband when we were first married. And now that I know how to ADjust things...okay, wait. Twenty years later and he may not be ready for it yet... -
I have several bottles of Pitu cachaca (big red lobster on the front my globetrotting brother insists is the local crayfish) in the house at this moment, one just about drained. On it's own, it is a vile spirit, guaranteed to curl hair. Or cause it to fall out completely. Avoid the unadulterated version at all costs. (WARNING Will Robinson!!)
However, poured over limes mashed with sugar, and then add ice cubes, it becomes a Caipirinha, nectar of the Gods.
And exceedingly addicting.
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Hey Chuck ~ We're in the Bywater just about every month. Wouldn't stay any place else!
Great site you have. How nice for Oprah.
, but what a waste of fine sippin' stuff. 
I know how near and dear to my sweet hubby's heart his bottle of Courvoisier XO is. He hoards every drop. -
Just got back from Nawlins on Monday. Thursday was dinner at Feelings Café, in the Bywater district. Always consistently yummy, with a Gulf Fish (almost always drum)Florentine that I've formed a hideous addiction to, and that my husband NEVER orders, preferring to eat something different each time, as he counts on filching off my plate. Lunch and brunch are at Elizabeth's. Incredible stuff there.
Friday night dinner at the Red Fish Grill. Pricey, and service like lightening. Well worth going at least once, BUT...tell them right up front that you want to eat at your own pace, and let them know you mean it. It will be a leisurely, delightful dinner, as it should be, for what they charge.
Saturday we broke down, and ate at Emeril's. My girlfriend had made the reservations a month before, for seating at the counter. (There's only 2 seatings ~ 6 and 9 p.m.) After all I've read, and his show wears on me, I was not looking forward to it, but HEY! She was buying. Well, knock me over with a spoon. It was fantastic.
The service was exemplary, the food, from complimentary appetizer through dessert, was divine, and we will gladly go back. The grill meister for the evening was ever so personable and indeed a meister. Watching the kitchen in full swing with your own tour guide is an illuminating experience. (My husband made points when he caught sight of his chef paws and exclaimed 'Eric! You have hands like a gladiator!') The only downside is an over priced wine list-yeeow! 
We'll check the corkage fee before the next visit. (Hubby said to add: Cocktails were also on the $$ side, but worthy, portion-wise.)The problem with visiting New Orleans is finding places you adore, and then breaking out of the rut to try somewhere new. Helluva problem for a city to have, huh?
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DrinkBoy_ what a painting
! That looks like the very crystal 'tini stem in the NY Times Style section a coupla' months ago.And while I'm confessing, we drink our wine in old little juice glasses.Welch's jelly glasses, particularly favoring the dinosaur ones ~ evrything tastes better in a T-Rex. (That was, until the price at junk stores went through the ROOF ~ $4 now ~ the nerve!)
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Sonoma-Cutrer, Acacia and Calloway. Honestly don't enough wine terminology to wax poetic in an educated manner, but we're tickled when we can find them.
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Grgich, Rombauer and the Kenwood Jack Londons.
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Ditto on Bayona. Going back in 2 weeks, to treat a friend. Now, to be totally honest, we haven't eaten at the other choice, but can wholeheartedly affirm Bayona's excellence in both service and food.
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I have 3 little shovelnosed lobster tails in the freezer, courtesy of my Diver Dan neighbor, and have been wondering what to do mit them. I'm gonna have to print out this entire thread.
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In New Orleans, take the time to catch breakfast to lunch at Elizabeth's, in the Bywater. All one can say is 'oh...my...Gawd...'
They have the food booth at the Bywater Art Market, and my husband is checking on the ham biscuit status, even as he lugs my stuff past their tent to ours.
A huge sigh of relief goes up when someone can say 'the biscuits are here!' -
Mother always had a case of Gerber's 'Cereal, Eggs, and Bacon, Junior' on hand for us as teenagers. It was just yummy, lots of smokey bacon flavor and perfectly seasoned. Two jars each, dumped in a bowl, popped in the microwave, on a frigid New Jersey morning, was just the ticket. Hands down better than a bowl of oatmeal or cold cereal!
Then, inexplicably, the flavor and consistancy changed. The smoke vanished, along with about a gazillion grams of sodium, and it became 'cereal and eggs'. Gack! (Just like when they changed the Twinkies spongecake, but that's a whole 'nuther tale of childhood trauma....) But, to this day, we have Junior bananas and peaches in the cupboard. The bananas came in particularly handy when our son was running cross country in high school. (The potassium count is through the roof, and that little jar packs quite a nutritional wallop, not to mention the convenience.) I adore them or the peaches for a sweet treat that's low on additives.Now the meat sticks are a whole 'nuther story. Great for toddler finger food, but too close to Vienna Snausages for me to even consider a nibble.
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Just another thought ~ Libbey has a relatively new restaurant line called 'Vina' that mimics alot of the Riedel shapes. They should be available at your restaurant supplier to take a peek at (if they handle Libbey) and are very reasonable, price wise. They might be a workable alternative if you have problems obtaining the others.
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Grew up on peanut butter and mayo (Hellmann's only!).
Yums! Then got lost in a canyon in Wyoming, popped out on the opposite side of our camp, and trudged for miles around the rim, until we hit a ranch. The lady of the land's standard fare for lost and found Girl Scouts was the sourest lemonade on God's green earth, and...peanut butter, mayo and DILL PICKLE sandwiches! My poor companion in adversity turned greener than when we drank out of the horse trough at the thought. All I could do was say 'thank you, Lord!' -
I learned alot from this poster. The website is just chock full of info like contact points, and, most importantly, where the effort in each state is right now.
Michigan Wine Laws eGullet Thread
But the dry counties, like Santa Rosa here, will still be dry. That's gonna take a voter revolt to change. As immersed in the Good Book as they are, it's not happening any time soon.
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Anyone else develop an affinity for SOS while in the military?
As far as this Marine goes...a most emphatic NO! GACK! But the OTHER and ALmost Marines in the family adore it. Go figure...
Sparrowgrass ~ ExACTly how I learned to make it! I can only add the two words my late, darling father-in-law kept repeating, when I was learning how to make it at his side:
Keep Stirring...
Smooth as silk, every time.
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A cheerful note about wine you find you don't care for or that underperforms. We had a lovely experience with a so-so wine at Bayona, in New Orleans, this past June. We'd ordered (for us) a hefty $68 Cabernet that just sounded delightful. Proper glasses (Riedel style), and our superb entrees ~ we were set. Three quarters of the way through, we realized the vino had just died on the vine. There was no taste in our glasses. Mon Dieu!
Oh well, we'd quaffed most the bottle, eh? Finished up dinner (okay ~ there we practically licked the plates...), and then ordered dessert, asking the waiter for a lovely Cab 'by the glass' recommendation to go with the chocolate we'd ordered. "Are you finished with this?' he asked about our still full wine glasses. "Yes' DH says, explaining conversationally how it had just 'gone away'. "Wait just a moment" he said. The sommelier makes his appearence, asks about the wine, we explain, and next thing you know he's taking it off the tab. Gads! WE were chagrinned, knowing we hadn't COMPLAINED , just chatted! But they wouldn't hear any more about it. Of course, the wine that came was $18/glass (generously poured ...), but sheesh! Beat that original bottle all to pieces, and they have our undying loyalty for the way it was handled. We were stunned, to say the least. -
Don't it just figure. Moved from CA to NC, then FL where we can't even order the wines we grew to love. Then read THIS about the town I grew up in ~ I remember when the Stewart's root beer stand was the STUFF, and dinner out for the folks was the country club, or the Walpack Inn. (For those familiar with the area, we lived on the 'little lake', and, even when we moved to Vernon, I still commuted to Pope John.) My timing S%CKS!!!!
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Lucky us. We moved from N.C. to FL.
Still, there's lots of hope on the Coalition's website. They apparently got a quasi-favorable ruling here in 2002, but the wheels of justice sure turn slow when you're thirsty... -
The bittersweet chocolate souffle we walk half a mile for (after dinner at a different establishment), is the excuse for a lovely glass of Cline Little Berry Vineyard Zinfandel. I'm not giving it up.
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Here's to those brave justices in MI.! We suffer from the same fascist mentality here.
If someone (or myself) orders the fruit of the vine, it's only 'cause I live about 6 miles from the AL border...'nuff said. My DH says it's a major bone of contention among Republican legal muckey mucks-split along supporters of wholesalers versus oenophiles. I haven't seen anything in our local rag concerning a challenge here. Maybe those of us in restrictive states need to light candles and sing Kumbayah for the MI efforts... -
Is a Zero bar a Mid-West thing?
(I'd never heard of it, but sweet hubby's face lit up and he waxed poetic about them.) -
As in, the very thought of anything with actual flavor makes me sick to my stomach until I've been up for at least a couple of hours
Ditto. Coupla' cups a java first thing, then need to wait awhile, before the coffee queasies kick in. But STILL wouldn't want anything dunked in anything...blech!
Although I would be willing to cause bodily harm to obtain a Dunkin Donuts chocolatecreamfilleddonut. All our DD's closed here 'bouts and I'm in withdrawal
and it hurts... -
Just out for a brewski : anything Yuenling, especially if on tap.
Time to sip and enjoy? Well....
Old Peculiar
Negro Modelo
MacEwan's Tartan Ale
Samuel Smith's Oatmeal Stout
and a newbie ~ Rogue Mocha Porter
Most favoritest beer memory? Both in Guatemala City. The first at a private reception at the Gallo brewery, with the family that owns it. Fresh, ice cold and heavenly. Then a 'mixtas' in a local watering hole, a few blocks from our hotel, that our guide dragged a few adventurous souls to. Glasses the size of a bowling ball, filled a bottle of Gallo lager and a Gallo Negro. Local color all around, and one hell of a fine afternoon into late, late evening...at least they told me I had a good time.
Like the old 'Obsession' commercials; "Ah! The smell of it!"
Lobster recipes
in Cooking
Posted
Oh boy!
Thanks for doing the legwork to find THAT one! I'm lucky enough to have a diving fisherfolk living next door, who brought over 3 shovelnose lobster tails a while back. What to do, what to do...started digging through the posts here, and voilá. Dinner is served. 