FistFullaRoux

I live in a metropolitan area of almost a million people. I work at a cutting edge medical facility that trains doctors from all over the world. And I still see the things I spoke of earlier in central Alabama, even on the sometimes mean streets of Birmingham. Most of the fast-paced (and I am going waaaaay out on a limb here) recent history is probably due to an influx of people who just didn't like the cold in the northeast. It's the same way that the French language was taken away from the Cajuns when the oil people moved in. I work in a high-tech dynamic environment. But I also enjoy a good smoked butt. Salt and pepper, and maybe a pinch or two of some other goodies, then 12 hours over a slow fire. There are ways of preparing it differently. But basic seasoning and a long, slow, steady cooking technique are what makes it what it is. Back to what I said about taking basic ingredients and preparing them inexpensively to get the best possible result from them.

Plus, we have hurricanes. And we take care of neighbors. The food may sometimes be basic sustenance, but we share it willingly, and accept good graces as they fall on us.

Best of luck to you Brooksie. Nobody knows where the hell Ivan is headed. The models this morning suggest everything from Morgan City to Apalachicola, with one model showing it taking laps at Talladega. (And I'm not kidding about that one) Edited to remove now dead link. I'm in Birmingham, trying to get all of my friends on the coast, from Perdido Key to Franklin, to come up this way. Although it looks like I'm getting the aftermath no matter what. If this is as bad as Opal (which it probably will be), Montgomery had 100 mph sustained winds. Frederic too. We may have wind issues here, but we won't have to worry about storm surge. Praise the Lord, and pass the plywood....

The keys to all things southern seems to be tempo, tradition, and family. The sort of reverence for ingredients comes from the agricultural history, and the economic circumstances of the past. The southeast has been largely poor for most of American history, at least when it comes to money. But even the poorest could grow beans, or okra, or other vegetables. They may have been forced to prepare them simply, or use them to stretch a non-existant food budget, but they were prepared so they tasted good without having to add a lot to them. Those of us sweating it out in Alabama or Louisiana in August aren't neccesarily willing to stand over a big ol hot pot in the heat of the day. So the noontime meals tend to be basic, highlightling an ingredient that is ready to use, almost as-is, immediately. Or we are more than willing to let someone else fix it, if economic circumstances allow. Preferably eaten at a table under a tree, or in the cab of a truck. Supper (or Dinner, in some places) is a different story, as families tend to stick together longer. Again, it's the tempo. Especially in rural areas. My .02 at least.

Go to a thrift shop and get an old fashioned stovetop percolator. The things are bullet proof, and you can pick one up for less than 5 bucks at most second hand places. Try the local hardware store or eBay if you want a new one. Some grocery stores will have them as well. They shouldn't be more than about $20 new. Admittedly, it won't be the greatest coffee you ever had, but in a pinch, it will do just fine. If only enough to wake you up enough to drive down to Starbucks. They worked for the cowboys, they'll work for you. Or, if you are really hardcore about it, you can get a voltage inverter which will allow you to plug up an AC powered device in your car. Not sure how much current your coffe maker pulls, but have the info handy if you go to pick one up. Radio Shack has them, and they can now even be found at WalMart. These will run about $75 to $100, but will run other electrical devices. Comes in handy if you don't have the car charger for your cell phone, for example Just be sure not to try to pull more amperage than the inverter can handle. Most will not handle air conditioners, refrigerators, or freezers.

Wouldn't it have been easier to just throw this away, and save the trip to the table? Well, here's the bad and the ugly... Where's the good? This steak still has marks where the jockey was hitting it. (Ala Rodney Dangerfield in Caddyshack) This states and smells like foot and ass. And in the immortal words of Steven King.. You can't polish a turd.

I think part of the issue is that he is using students (which is really no big deal, if they are trained and supervised properly), yet he is charging like he personally has his hands on every pot going in the kitchen. I think if the prices were more reasonable, he would not have so many complaints. Does not mean the food would be better, just not as many complaints. It's like I said before in another thread, I don't mind paying premium prices for really good food. I do mind being overcharged for pedestian grub. And add, I mind even more when my experience at a premium priced restaurant involves getting my chair kicked on a regular basis, and waitstaff who cannot take care of basic requests or customer service issues.

One thing about "Jaycees", if you try to use it, you could become confused for being connected with the Junior Chamber of Commerce (I'm a member) Abbreviate it to JC, and there wouldn't be an issue.

Yeah, I get that. It's like a big air bubble. I've also been told that this is what a heart attack feels like for some people. That's why they give you morphine when you are having one, because the pain does not disappear after a few seconds. The red wine, "stinky" cheese, and artichokes have all been shown to be common migraine triggers as well. Back to my original point about the jaw thing. I know other people had to have it, because I saw it on an episode of the old sitcom "Martin". Martin and his girlfriend, both take a sip of wine, then massage the spot while wincing. I'll have to ask a doctor at work tomorrow, but I can't tell you what this is called... There's nothing on the 'net, or else I'm searching for the wrong thing.

I was batching it last night. Scrambled eggs. And Cheetos.

You do know that tightening of the chest is bad, right? You may be allergic to something in there, and I'd get it checked out, in all seriousness. A twinge in the jaw is one thing, but chest pains, don't play around with them.. Now officially concerned.

But it makes their coat so nice and shiny....

As a former teenaged boy myself, the best advice I can give is not to prepare everything for them. Make them do some of the work. You can do the prep, if you are worried about wrecking the kitchen, but if they have to put it on the stove, they may appreciate it more. Show them how to make hummus. Can of chickpeas, garlic, spices, salt, a bit of oil (or not), then beat the hell out of it in a food processor. It's interactive. Keep the ingredients on hand for them to make after school. High quality protien there, and relatively inexpensive. Plus they can make it themselves. Tortillas and pita for dipping, and you are set. One reasonably healthy dish, and they can make it for friends as well. Don't forget the crock pot. Beans and rice, any number of soups or stews, just load it up in the morning, and the locust horde can be satistifed when they get out of school... Keep the Costco sized jars of peanut butter. Keep marinated chicken leg quarters (catch them at .39 a pound) that they can throw into the oven for 20 minutes to feed themselves.

You could bring the Iron Chef idea to local chefs. Get them into their kitchen (already stocked, and the equipment is there), give them 60 minutes to create a meal with the main ingredient to be announced. Get there, set up, tell them the main ingredient should be chicken, then film them for one hour. Edit as needed, taste and give your reviews. Or try to find their culinary instructor or mentor to judge the dishes with you.

OK, I misunderstood. In the picture it looked like a thicker edge of the white chocolate. Then how about a sort of ganache type technique? Mask off the parts you don't want covered with foil or parchment, and cover the whole thing with the tempered white choc. Let it drip, remove the mask, and refrigerate. You may use a bit more chocolate this way, but it sure is easier. At least on the wallet. To me at least.

My .02 For the most part, you get what you pay for. If you find an all-you-can-eat seafood buffet for $8, or a great deal on something that is not the nightly special, you are likely to either be sorely disappointed with the meal, or getting sick at worse. Vegas and maybe Atlantic City being the major exceptions. Those buffets are usually of very good quality, but they are loss leaders. They figure you will spend enough to make up for the cost/price difference by buying booze or dropping a good chunk of change into a slot machine. The only other exception is if you find the rare restaurant owned by someone who either has a fish wholesale business, or operates some boats. Access to lots of product that is handled by the same people responsible for the restaurant mean accountability and lower overhead. All of this to say, I wouldn't make price the biggest selling point when it comes to seafood. It is too delicate and can spoil so fast that it may be a coin toss with your health or fulfillment if someone is cutting corners.

Instead of spraying the chocolate, would this work? Build and freeze the whole thing, using an 8" round cutter to size it. Center the finished cake component in a 9" round container or pan or some kind, then pour tempered chocolate in the gap? Let it harden, then remove the mold. Similar effect, but without the power painter bit.

I think there should be a New Orleans Dining FAQ. Just giving a list of the majors, and the must-sees. And a seperate list for first-timers and returnung visitors. Just to prevent a little wear and tear on the keyboards...

Whatever kind of bread you like Sliced or shredded mozzerella or provolone A grind or two of black pepper A mix of half olive oil and half butter in a hot pan Build and grill as usual. Serve with a small ramikin of your favorite marinara sauce for dipping. Nummy.

Sorry about quoting something from way back, but I just caught this. Maybe it's the vinegar in the ketchup. I've had similar reactions from the uber-sour candies out now. It's kind of like the shudder you do when you feel a draft. What my grandmother called a "frisson". Then your face feels wet, or at least clammy. Been there. I think I know what you mean. This may or may not be related to the cramp-like sensation where the jaw meets the neck after the first sip of a dry wine. Or something else tannic/acidic. Is there a name for that? There should be.

I agree. Me too, but I'd let it cool a bit first...

The first McRib I ever ate was in Europe, at least 1994 if not earlier. They still have it today and I don't think it's ever left the menu, at least in Germany. Not sure about the rest of the continent. Much tastier than any NA version I've had, too. As for the Canadian pizza...they do seem more innovative here (the veggie/healthful menu ran for a year or so before the US, I think), but I haven't seen pizza in Alberta or BC in years. I kind of liked it; better than most pizza chains. Where was the last sighting? The McRib is not a permanent fixture in most US stores. It is brought back occasionally for a limited run, maybe once every year or two. They do some regional things in the US too.

Part of it is, McDonald's seems to be trying to become the Wal Mart of food. You can get whatever you want from one drive thru window. Even if the product isn't the absolute greatest, it's only one stop to make. They probably have that aspect of it built in to the plans, so they can cut a corner or two, knowing that a person with a mini-van full of kids is willing to stop just to shut the kids up. So what if the burger is only passable? They will sell, and the quicker they can make them, the happier those kinds of customers are. It all started when they began selling USA Today directly from the dining rooms. I'm kind of surprised they haven't come up with some basic office supply things like pens and note pads, branded of course, for the businessperson or student to get some work done while they eat. And just like Wal Mart hasn't closed down every little Mom and Pop (Though they can be directly linked to the demise of quite a few) some specialty stores still flourish. When and if the country starts swinging back to enjoying food vs one-stop-shopping, the smaller stores will once agin thrive, and the big guys go looking to tweak or update the business model.

I'm secure enough in myself to note that I'm not embarrased to say that I dislike certain foods. But mentioning that I don't care for any one of these is liable to end up in a discussion, usually punctuated by, "Well, you've just never had it done right." Hate that. I'm not going to say I don't like something if I've never tried it. If I say I don't care for it, believe that I have tried numerous times. And I still don't like it. Go find someone else to bother. Really rare steak. I can go as far as medium, maybe medium rare on a thinner cut, but don't give me red juices spilling all over the plate. And certainly not anything short of 170 degrees for a burger, even if you did grind it yourself from a Japanese cow killed by virgins at dawn on the sacred rock. I prefer the "overcooked" burger's texture. Raw onions. They are always in salads, on sandwiches, etc. Even grilled onions are a bit much to me. Kansas City style BBQ sauce. The ketchup and molasses kind. Vinegar and mustard based are fine. My intense dislike of raspberries has been documented elsewhere on this fine website. And salmon. I'll give it a try once in a while to be nice if I'm in someone's home, but I never ever ever order it out. Edited to add: Regarding the supertaster thing upthread, I must be one. Or at least borderline in regards to bitter. I catch frying oil that has been overheated or needs to be changed. Most cooked cabbage is too bitter for me to eat. Carrots are somewhat bitter to me. I can taste caffeine in soft drinks. That may also be part of my aversion to artificial sweetenters, which are bitter in any amount. But I love nuts, (including almonds), coffee, and other slightly bitter foods. But the cooked cabbage - especially in egg rolls - really gets over the top. Raw is just fine, though.

Some restaurants (famously Jacques Imo's in New Orleans) do savory cheesecakes. Jacques Imo's does an alligator cheesecake that the tourists go nuts for. I haven't had it myself, but it sure does look tasty. And I don't see any reason (other than to keep an eye out for the salt content) to use something in addition to or instead of cream cheese. I think a lot of fruit flavorings would go nicely with a little blue crumbled through the mixture, for example.