FistFullaRoux

Good enough for me. Case closed.

Well, I did submit the post for review. Hopefully, we'll find out from FatGuy or the Perlows shortly... Edited to add: Oops, just realized that Lesley C is part of the management of the site. I'd like to know if you have verified, other than matching the name, if this is really the owner. And as someone upthread mentioned, I wonder if the post is in violation of the user agreement. Although I have to say that if it is the actual owner of the restaurant who posted these comments, I'd have to think long and hard about visiting his establishment.

er???? We got any way to verify who's responding to these posts? Especially being inflammatory about it?

And she's still going to knee deep in reservations.

Although Campbell's condensed tomato soup is nowhere near highbrow, it is hard to top when it's cold out. I like Progresso for chunkier soups. Although I had so much Campbell's chicken noodle when sick as a kid, I connect the taste of it to being ill. Due to the nature of my work, it is possible for me to get stuck there for an extended period of time. There is always 3 or 4 cans of Campbells stashed at my desk (With the pull off tops - no can opener needed - and if Progresso would do that too, I'd have them in there instead). It's a quick, microwavable, no hassle meal. I can score crackers from the salad bar in the cafeteria.

As dessert, maybe? A sweet version with dried or fresh fruit mixed in and cooked along?

They are like nearly every other starch. If you don't have the cooking liquid seasoned, you'll never get it to taste right. They do accept more salt than you'd think. I like 'em basic with butter, salt, pepper (All in the cooking liquid), and milk (milk is added after cooking, in the bowl, to bring them to the right consistency). Occasionally, a good dose of cheese at the last minute, and usually in a bowl with 2 soft fried eggs to mix in. And as far as recipes, don't forget Grits & Grillades...

Cool. Thanks for the info. And as a quick update. 8 days post surgery. She's back at work and down one dress size already. 22 pounds lost so far. It's frankly amazing.

Ask for a menu. Ask about the special. Ask the waiter what they would recommend. Ask for something that the next table has ordered. Galatorie's is no place to feel like you're in a rut. There's too much going on. It's been far too long, and I only really went there once, so I really can't tell you what my fave is.

2 reasons. A higher yolk to white ratio, and the eggs are usually donated. Small eggs=cheaper. And the way to prevent overcooking is in the way they build the fire underneath. It is slightly off center, so the pan has cool spots and hot spots. It's just a matter of moving them to where they need to be. This is in my home town, and I've had it many times. It's been surprisingly consistent. It does taste good, and you can scale down the recipe for use at home. And it is a stunt, I guess, but it ties into history, and it gives the town yet another reason to get together and celebrate.

Emeril makes me squirm. Flay makes my skin crawl, sometimes. But I cannot stand, have no time for, and truly despise Martha "f@(k-me-running" Stewart. The sanctimonious, almost sneering, condescending way she treats her "guests" on the air just tears me apart. How the hell did this snooty broad get to where she is? On a side note, I really liked the True Hollywood Story they did about her last year. I delighted in the fact that they made mention of her age about 50 times throughout the show. I think she's something like 92 years old... I like Alton Brown, but the more recent shows are better. My wife got me the DVD set, and you can really tell how uncomfortable he was during the first shows. It's much better now. frappin typos. I probably still missed some, but what the hell...

I'll leave out the fact that I didn't see the "Denver omelette" in the list. May I suggest an additional omelette as prepared here. FYI, the "onion tops" in the recipe are probably better known as scallions.

I like the classics. Coke, root beer, or orange soda. With vanilla ice cream. Yummy...

Don't know how weird this is, but I've had fruitcake ice cream. Almost a rum raisin type of thing, with home dried fruit bits mixed in. Spicy, sweet, cold, and tangy from the fruit. But the person who made it won't give me the recipe. And if you can find it, Steen's Ribbon Cane Syrup makes a fine ice cream as well. Especially over pancakes. Pecan pancakes are even better. I've seen a recipe, (but I didn't write it down) for a butter flavored ice cream. That should go well with lots of things. Couple it with a roasted garlic ice cream over sauteed mushrooms... ooooohhhhhh. I may have to try that at some point.

White chocolate dipped strawberries with either blue jimmies or white chocolate with blue tinting as highlights. Not sure how you could work blue in, but a highly flavored angel food type cake with a cherries jubilee type thing as sauce. Or just make all of the desserts red and white, then serve them on blue plates. Maybe airbrush individual molded white chocolate pieces with blue. Put one on each plate. Stencil them with the person's name, if you have the time. Blue food just isn't usually very appealing. Even blueberries are more like purple.

I'm really sorry I'm going to miss this one. My suggestions, musicwise (as a former Louisiana DJ) for that day are: Ivan Neville & Dumpsta Funk, Irma Thomas, Balfa Toujours, Batiste Brothers, Doopsie Junior, and Geno Delafose & French Rockin’ Boogie. That is a solid group of Louisiana artists. But if you have a chance to go the next day, don't miss the force of nature known as Cowboy Mouth. It's like nothing you've ever seen before. I think Kiss would be afraid to take the stage after ol' Fred LeBlanc got through with it. And one other thing. The ticket price covers the admission. It does not cover food, and you can spend more than you intended to really quickly. Yes, it is very good stuff, but it's festival prices. Plan accordingly. Although, I'm surprised Lucky Dogs isn't involved. They would make a fortune... Or are they doing their normal set-up-outside-the-gates thing?

Here's the update you've all been waiting for. She had surgery Tuesday (and the irony of having gastric bypass surgery on fat Tuesday was not lost). I'll just continue this thread as the way to update. There is a good bit of info upthread, and it may be helpful to someone else, or even a lurker. She's OK with this, with caveats. The actual surgery took less time than I expected, and her initial coming-out-of-the-drugs-and-carry-on-a-conversation phase took longer. The doc sent her home yesterday (Thursday). She can walk short distances, about once an hour. The weather has been downright nasty here, so it'll be a little while before I'm comfortable letting her venture out. It snowed Wednesday. In Alabama. Our apartment is something like 50 feet end to end, with a clear straight path. That's her walking track for the time being. Just going back and forth. She can handle about 3 or 4 bites of just about anything, then she's full. Last night was Chef BoyArDee ravioli. 2 of them. It's what she wanted, and it was on the approved foods list, so I got it for her because I'm such a helluva guy... She can't handle the smell of food cooking, so I've been eating a good bit of fast food, simply because I don't want to leave her alone for that long. And I feel a little guilty eating in front of her. She is also doing the occasional flavored protein powder/water mix. About a cup at a time. I'll have brand names later. Now that she's gotten through the surgery, the interesting part comes over the next 4 to 6 weeks as we introduce more things to her diet. We know she's good with mac and cheese and the ravioli. Another interesting thing. Medicine, when taken orally, hits her a lot harder. I was a little surprised, but it makes sense. Dosages of prescriptions will have to be adjusted. And like I said earlier, the grosser parts of recovery will not be made public. If someone has a legitimate reason to know (as in they will be caring for someone going through the surgery), PM me and I'll fill you in.

There's something to the starch thing. Mac and cheese, a big ol sloppy sandwich, and anything that makes you have to lick your fingers afterwards. Any extremes -creamy, spicy, salty, whatever, is good for the soul. But, here's the key. I mentioned this to someone else previously here. Eat naked. I am serious about it. Crank the heat up to a comfortable level, and let it all hang out. There is something rather theraputic about it. It shakes you out of your routine, and is easy to do, costs you no extra money (except for the heating), and requires no skill. I'd stay away from soup, though...

If my wife would let the stuff in the house... My favorite is a 1:1 tuna to hard boiled egg ratio, mayo, creole mustard, and maybe, just maybe, bread and butter pickles on the sandwich. Never relish and never in the mixture. On white, or wheat. Or saltines.

Speaking of food ads, one of the great pitchmen has gone to his reward... Veteran Pillsbury spokesperson, The Pillsbury Doughboy, died yesterday of a severe yeast infection and complications from repeated pokes to the belly. He was 71. Doughboy was buried in a slightly greased coffin. Dozens of celebrities turned out, including Mrs. Butterworth, the California Raisins, Hungry Jack, Betty Crocker, the Hostess Twinkies, Captain Crunch, and many others. The graveside was piled high with flours as longtime friend, Aunt Jemima, delivered the eulogy, describing Doughboy as a man who never knew how much he was kneaded. Doughboy rose quickly in show business, but his later life was filled with many turnovers. He was not considered a very smart cookie, wasting much of his dough on half-baked schemes. Despite being a little flaky at times, even as a crusty old man, he was considered a roll model for millions. Doughboy is survived by his second wife, Play Dough. They have two children and one in the oven. The funeral was held at 3:50 for about 20 minutes.

Girl Scout cookies came in. Last night was the better part of a box of Tagalongs...

Excrement. It's probably another one of those "fronts" for peta. By turning people off of meat... Never mind. It's time to reecalibrate the tinfoil hat.

Oh, I do miss kolaches... Yet another in a long line of foodstuffs that "we ain't got here."

And Mayhaw is slipping up. I just remembered two towns in his neck of the woods. I remember the signs on I12 Satsuma, LA Pumpkin Center, LA - both near Baton Rouge There's also a Chunky, Mississippi (as in the candy bar) between Meridian and Jackson

Like I said, the consistency is hit or miss, now that they have expanded so. It's harder to keep the rein on the ingredients. Cest la vie. If you go to the original one or two locations, you should be OK. That being said (to paraphrase a saying about something else), king cakes are like sex. Even the bad ones are pretty good...