FistFullaRoux

Landry's Seafood house is about as close to legitimate Cajun seafood as you can get in a chain. My only real beef with them is the blackened stuff they do. Blackened food only came about 10 or 15 years ago, and I blame Paul Prudhomme for it. Reasonable seafood prices as well. This is the same company that owns Joe's Crab Shack and Rainforest Cafe, plus a few steakhouses and whatnot. The only one I've eaten at is Landry's, so I can only talk about that one. And the best steak I ever had was at a Ruth's Chris Steakhouse. Avoid Hard Rock Cafe (unless you are a Zippo collector) and Fuddruckers. nasty.

Took me a while to grasp the concept of the cheese burger. It was either grilled cheese, or it was a hamburger. Pick one. Others are mustard, mushrooms, and blue cheese. Now, I could put them all on the same bun and be a happy camper. Stuff I loved but don't anymore: Lima beans, white bread, pimento cheese spread, and canteloupe. Although the last one is sort of my fault. There were 3 really good ones in the garden, and I was hungry. You do the math. That was 15 years ago, and it scarred me for life.

I'll admit to still having a soft spot (no pun intended) for Gerber's tapioca pudding. There's just something about it. My wife is about to have gastric bypass surgery, so we've been doing tastings, since she'll have to be on it for a little while, at least. Most of it is OK, but the meat products are just foul. She's seriously considering silken tofu (possibly mixed with MetRx) as a primary protein source. And regarding the breast milk thing brought up earlier, I keep having this strange question running through my head... Could you make cheese with it?

Regarding hot sauce on eggs, which I enjoy, the way to keep this from turning into a mass of pink stuff from staring at you is to put a couple of dashes on the plate, then lay the eggs on top. It's a little more appetizing. But don't put ketchup on eggs, hot dogs, or ham sandwiches. That's just vile. One of the pizza joints where I grew up actually had mustard bottles on the tables. And they only served pizza. Never did work up the nerve for that one. As a bachelor, I must admit to having meals consisting of saltine crackers and either thousand island dressing or ketchup. I still get cravings for it. And I think it was Alan King who described going into delis during his early days as a comic and getting a cup of hot water, then adding ketchup to it to call it soup.

IMO, there are a couple of ways to look at it. A 2 or 3 day stint can be called an audition. No sweat, and not a bad idea. They will know in 2 days about their grasp of the basics. If they want to do something longer, hire them as part time - only let them work 3 nights a week, and pay them minimum wage (plus meals). Now, the chef is learning something, a top end restaraunt should be able to afford a minimum wage worker, and the chef is getting something for his/her trouble. Plus dinner. If the restaraunts are worried about scammers (Show up and cut themselves the first day and flie workmen's comp, etc.), make them an independent contractor. The restaraunt is not liable for injuries, taxes, or anything else other than an agreed upon price to pay for that person's services on a temporary basis.

Well, here's my list, late as it may be... Faves: Alton Brown - Not spectacular dishes, but comfort food explained. He makes it all seem accessable Tony Bourdain - His willingness to take one for the team (I now know not to get the iguana) Nigella Lawson - Not so much for the cooking, but she is a lot of fun to watch while she's doing it. Least faves: Emeril - Words do not exist. And one of his main collaborators is from my hometown. Justin Wilson - VERY insulting. I couldn't understand a quarter of what he said, and I'm Cajun MARTHA "let me wash that before it sets" FARGING STEWART. On the bubble: Bobby Flay - I used to find him very very very very very very irritating, but I'm coming around to his style. Although the Iron Chef thing with him still makes me cringe. Ming Tsai - Interesting to watch, but I don't think I'd eat half of what he makes Mario Battali - His in-kitchen stuff is great. Rooney needs to be left on the side of the road in Arizona.

Corn Nuts. No, not you, it's what I had as a snack just now. But I do boost them a bit with about a third of a packet of the black pepper the cafeteria has at the checkout counter. I work in a hospital, FYI. Sometimes you have to get creative with the snacks. Unless you want to fight heavy traffic and a bunch of ambulances to get to a convenience store that has less variety than the vending machines. My other regular snack, when I'm looking for something sweet is an Almond Joy.

Yup. Same 3 part bun, same rehydrated onions, same sauce and toppings, bigger patties. Actually had one this weekend. Got about halfway through it and realized the meat was pink. Normally not an issue, but if it's fast food, visions of Jack In The Box and the eColi outbreak of a few years back dance in my head. I waited for 3 days for the "other shoe to drop", if you know what I mean, but no ill effects. I think I'll try another tonight. From a different location....

Whatever happened to the McPizza? I saw then at a couple around the Houston area, but never had the nerve to try one... I'm assuming that idea bit the proverbial big one. And has anyone else seen the new "Big Mac Xtreme"? The Big Mac built out of Quarter Pounders (Royale with Cheese for the Europeans - Love Pulp Fiction)

Booze while the storm is upon you is a collossally bad idea. Once it's past, and you know what you're dealing with, fine. But during is just asking for trouble. Although at least it looks like this one will make landfall during the day. Which helps. Remember what the guys from the Weather Channel do when they follow a hurricane somewhere. The bathroom in one of their rooms (they get 3 or 4) becomes the commisary. They fill one bathtub with ice and drinks, unload the chips, bread, sandwich stuff (That they brought from Atlanta) that can be kept in Ziplocks on ice, and sit on the balcony or wander 100 yards up and down the beach filing reports. They live in the room for 2 or 3 days, and as soon as the roads are open again, they are outta there - back to Atlanta or the nearest major hotel chain with an open room and a nice hot shower. Not a bad gig when you put it that way... Ya got paper plates and far more toilet paper that you ever thought you'd need? Remember, washing dishes and yourself may be an adventure for a couple days. Of course, this is assuming you've not been through a hurricane before. If you haven't and are going to stick it out, be prepared. The week after the storm ain't pretty. I was raised in south Louisiana, and I moved to Mobile, AL two days before Georges sat on Biloxi for 18 hours. The high school I ended up staying in (since I knew no one in town and hadn't even unpacked) took all of 6 hours to smell like foot and ass. 330 people, no showers or AC for 2 or 3 days. Dinner the first night was condensed beef soup, undiluted, over rice. Tasted damn fine at the time. They were telling stories of Hurricane Frederick, when they were stranded in shelters for 7 days before anyone could get to them. Georges was over pretty quickly, so no moldy processed cheese food to deal with. Be safe, and don't bother taping the windows. It just gives you something to do waiting for the storm to get there. It's plywood or nothing.

McHaggis.

Johnny Lee. On the Urban Cowboy soundtrack. Hat and a beard. Gotta love the 80's. And thanks for sharing. Now its stuck in mine as well.

I have just a basic Wusthof Trident 10" chef's knife. Got it on clearance at a local BB&B knockoff just before it went under. Been using it for 2 years, and I've learned to be careful with the edge. It's a little delicate. I've had to, ahem, educate my wife about dropping it into a stainless steel sink full of water. And she learned about knives in the soap suds the hard way. Always hold the knife while you wash it. Don't plop it into the water, and don't bang it into the drying rack. I've been curious about the Kyocera ceramic knives I've seen Ming Tsai use. They look interesting, but I wonder about their durability... And do you use a steel on them, or do they have to be pro sharpened often? And I wonder if they can be done in custom colors? And if that's the case, can they be decorated with logos? I've seen steel knives with etched logos, but a full color reproduction woud be tres rad.

Yeah it has. The old neighborhood has changed, I guess. Ignore the above post, then. I left NO after I totalled my car on Causeway Blvd (Do you know how embarrasing it is to hear yourself on a traffic report?), my bike that I was using to get to work was stolen, 2 neigbors got burglarized, and 2 other neighbors got thier vehicles broken into. In the space of 3 weeks. I think someone was telling me to leave New Orleans. Now that I think about it, last time I was in that neighborhood (to see a band at Jimmy's) was 10 years ago. I suddenly feel old. I'll make my version of the spinach bread tonight.

King Cake It's supposedly Gambino's. Someone reportedly snuck out a handwritten copy. Had to shrink it from the 12 cake batch recipe. It's close. Watch the nutmeg. Makes one huge cake or 2 smaller ones. Filling is added either in the crevaces with a piping bag after the 2nd rising, or can be placed inside at the point of forming the cylinder (see recipe). I like strawberry and/or bavarian creme. Chocolate creme is good too. Just plain cinnamon is the classic. Any flavor pie filling works nicely, as well. Cake: 2 packages active dry yeast 1/2 c granulated sugar 2-1/2 c flour 2 tsp salt 1/2 tsp nutmeg 1 tsp lemon or orange zest 1/2 c warm milk 5 egg yolks 1 stick softened butter 1 egg - beaten 1/2 T milk 1-1/2 tsp cinnamon Frosting: 3/4 c confectioners sugar juice of 1 lemon Milk or Water Cake: Pour 1/2 cup warm water and 2 teaspoons sugar into a small bowl. Add yeast. Set bowl in a warm place, covered for 10 minutes until yeast bubbles. Combine 3 1/2 cups of flour, remaining sugar, salt, and nutmeg. Sift into a large bowl. Stir in lemon zest, egg yolks and dry ingredient mixture until smooth. Mix in 8 tablespoons butter slowly and continue to mix until dough can be formed into a soft ball. Knead dough by hand on floured surface, gradually adding up to 1 cup more of flour. Knead 10 minutes more or until shiny and elstic. Place dough in buttered bowl and cover. Allow to rise in a warm place for 90 minutes or until it doubles in volume. After the first rising, roll the dough out on a floured surface and punch down. Sprinkle with cinnamon, then pat and shape the dough into a long cylinder. Fold the cylinder in half, end to end, and pinch the ends together. Twist the dough. Form a ring with the completed twist, pinch ends together. Place the completed ring on a buttered or parchment covered baking sheet, and allow to rise for 45 minutes, covered or until it doubles in volume. After the second rising, brush the top and sides of the cake with the egg and milk wash. Bake in a preheated oven at 375 degrees for 25-35 minutes or until golden brown. Cool on a wire rack and hide a plastic baby in the cake. Frosting: Combine lemon juice and confectioner's sugar. add water or milk a few drops at a time to reach desired consistency. You're looking for something that will drizzle easily. Drizzle the frosting mix onto the cake then sprinkle with purple, yellow, and green colored granulated sugar. Keywords: American, Dessert, French, Cake ( RG607 )

Mac and cheese. (Hell, use the box if you don't wanna hassle). Get a chicken breast or your favorite cut of meat. Make it nice and spicy. Grill, saute, bake, whatever. The combination of spicy, salty and carb loading will shake your head out of the funk it's in. Follow with a pint of strawberries or whatever else looks good in the produce department for a healthier sugar rush. But just before you eat, get naked. Seriously. If you're going to be by yourself, you may as well be nekkid. It's my motto. And yet another little peek inside the black hole called my mind. Eating naked can be so much fun. But avoid soup and coffee.

Songwriter Paul Sanchez from New Orleans has a great line in the song "Louisiana Lowdown and Blue".. "I was somewhere in the French Quarter in the winter of last year, Yeah sitting in the square dripping chili on myself. Then I headed home I heard the sound of heaven in my ears, Turned and saw a women on the corner singing about Jesus." Yup. That's New Orleans.

Fudge covered graham crackers and Danish wedding cookies from Keebler, Girl Scout Peanut Butter cookies, and Fig Newtons and Cameos from Nabisco. Damn. Guess I'm stopping at the store on the way home.....

Birmingham, and the larger cities in Alabama, have Bruno's. It's the more upscale cousin of Food World. Plenty of the average grocery items, the bakery is top notch (for a grocery chain), plus they have more of the harder-to-find products. It's the first place I saw Steen's syrup and Community coffee up here in the frozen nawth. It's not quite Whole Foods, but it's as good as you can get in Alabama. They order for you too. If it's something really exotic that they don't they they will be able to move, you may have to buy the whole case, but that's OK if you are ordering a product you know. Not so great if you wanted to try something.

I used to live in NO many moons ago. Not sure if these are still there, but look for them. This is the neighborhood I used to live in. There used to be a bakery on St. Charles Ave. at Cherokee St., on the street car line near Tulane University (Not Tulane Street - shudder) called Your Daily Bread. Used to make a superb spinach-cheese bread. Big freeform herb dough stuffed with provolone and spinach. Take one home to the relatives. Good plate lunches there as well. Makes a good lunch stop near Audobon Park. In the same neighborhood, down Broadway, there was a bar called The Boot that made amazing sandwiches. Great meatball po-boys. Lotsa frat boys there, but a good meal for a reasonable price. There was also this mom and pop Italian restaurant on Elm street near there. The name escapes me, but the memory of their veal scallopini still brings a tear to my eye. And if you are going to splurge, Commander's Palace is a good place to do it. Or Brennan's. And don't forget the casinos downtown. Normally very good food at a reasonable price. It won't feel like as much of a splurge, but the food will make up for it.

Seriously. Pecan pie is my favorite food group, and brownies run a close second. But only lemon based goodies like that literally make my mouth water.

Word of advice from one who's done it. Never make a dark roux barefoot. One little splash, and your shoes are uncomfortable for weeks. Other moments of temporary insanity... My grandmother's first microwave (In fact the first in my family) and she tries to make peanut brittle. In a plastic bowl. On the jalapeno/habanero front, slicing some of those bad boys then arranging the fruit on the dessert.

IMHO, I think it's more along the line of saliva production. Saliva (or some other liquid) needs to be present in your mouth in order for you to taste anything. Try a cracker (saltine or whatever) in a dry mouth. Nothin. Once the salivary glands get going, then the chemical compunds can actually make contact with the taste buds. And the more liquid present, the more tastebuds the flavor can reach at the same time, which is why chicken soup is more intense than baked, dry, chicken breast. And why tuna salad tastes better than plain tuna. Baked meats are served with a sauce for a reason. It's not so much the addition of other flavors, it's more about getting the chemicals to every tastebud. Salt must have that effect on some region of the brain. Lemon juice does something similar as well. Notice your mouth actually waters over the thought of lemonade, but not pecan pie. Lemon squares, but not brownies. That's why they say that lemon juice can substitute for at least some salt in recipies. That's also why hot sauces with salt and/or lemon or lime in them seem hotter that those without. My .02

Now is this the most embarrasing thing I have in the kitchen, or the most embarrasing thing in there period? I must confess that my wife did the last round of groc harvesting due to my hours at work. The most embarrasing thing I have in there is the jar of pre-chopped garlic. The most embarrasing thing in there is the Lasagna Hamburger Helper, or the instant mashed potatoes - I'm not sure. I live with a heathen, as you can tell. I'm Cajun. She grew up in a house that considered celery salt seasoning, and frozen pizza was a treat. But I love her anyway. I have gotten her mostly out of the habit of the Chef Boy Ar Dee pizza in a box, at least...

IMHO, (Hi there, I'm a newbie - and a Cajun) turduckens are OK, but not worth the effort. Same thing with blackened anything. It's what the tourists eat. Fried turkey, or better yet, rotisserie turkey like my step-dad does is far better. (Basic grocery store bird, injected with like a pound of melted butter, and sprinkled with basic seasoning. Heart attack on a plate, but fine chow.) It is an execise in excess, as stated earlier. If you want good boneless bird for less than 20 people, get a boneless stuffed chicken. They are stuffed with eveything from cornbread dressing to broccoli to crawfish, and they cook in less than an hour, for less than 15 bucks. Feeds 4 nicely (with sides). They are available in the chain groc stores in south LA (Winn Dixie, Piggly Wiggly, etc), you can mail-order them, or check with the meat department where you shop. They should be able to order them fairly easily. I like Hebert's Meat Market in Maurice, LA. They do mail order. When you go to south Louisiana, it's fun to watch tourists eating superpowdered bengiets and try to choke down chickory. I'm eating Meche's or Krispy Kreme and having Community - Although I am particular about that.