davebr

On monday, I went straight to the Burger Bar from the airport. I ordered the Rossini Burger--Kobe beef, foie, black truffle with madeira sauce. It was DAMN good. I went back on the way out of town and got a Kobe beef, cheddar, jalepeno bacon and homemade chili burger. I was in love.

There are a couple of places, both by the same owner/chef. The Lemongrass cafe and 56 degrees. They feature upscale vietnamese with creole ingredients. I'm from Gretna and the Vietnamese population has vastly grown in the past 10 years. Before there were a few vietnamese dishes served in Chinese restaurants. But now, the Restaurants and Markets are everywhere. Kinda like the central american population boom in Kenner.

I just picked up Los Islenos Cookbook Recipes from spanish Louisiana. Its about the heritage of the Canary island people in "Da Parish". Very Interesting totally different influence on Louisiana cooking that you dont hear of.

When does your employment need to start? Oddly enough, I'm being flown out to LA to cook a few times in the next few months. I will be meeting the chefs at some of these fine restuarants already mentioned and I could put in some good words for you. I went to NECI (grad in 94) and Im from New Orleans also. Also Check out Grace restaurant. www.gracerestaurant.com

I called and talked to Mr U about a month ago with the sae question about closing time. He told me that he had been closing around 3 because he had been running out of food.

Also, I understand that Mr Besh has bought out his partners at August. Maybe it is all related?

I cant vouch for the one in New Orleans. But the one here is done by the end of next week. My waitress confirmed it last night. The cooks and sous chefs mentioned it last week. There goes another cool place in my adopted area due to ignorance. They barely gave it a year. On a completly different note: I got another cool mention in a magazine. This time The current AAA Southern Travel magazine. It is an article on dining in Louisiana. http://www.ouraaa.com/traveler/contents_south.html

Well this past year my wife and I have been numerous times and we have always loved it. Unfortunatly, the corporate idiots at Harrahs are pulling John's name off at the end of the month. So I am sure his wonderfull cooks and their recipes will leave too, why stay? The food will suck and I will never go back.

Bella fresca--Caddo Parish Superior rating of course!

There is no better food than at the Inn at the Damai!!!!!!!! It is in the north end of the island. www.damai.com I can not say enough about the place. Just a few bungalows with a guide and driver for every day. One day I wanted the best roasted pig--he drove us to Ubed. One day the best satay(you definitly want a local for all street food to avoid eating a pet) he took us there. Every day I had a request and I was never disappointed. It is so peacefull I could live there forever.

You made the right decision, you wont be disappointed.

If you were the host would you care? I wouldnt. As a host you cant expect to please everyone 100%. But you can and do want everyone to be happy. If that is what made that guy happy, so be it.

I made a savory one last night---onion and pistacio to accompany foie pate and apple-cognac gastrique

Herbsaint liquor is a little sweeter than pernod. How about tarragon?

Some friends and I are going to get a big van or limo bus or something and create our own tour of the best New Orleans Neighborhood restaurants. I'm thinking we start around lunch at Liuzza's by the track, oysters at Dragos, bbq shrimp at Pascale's, maybe finish dinner time at Jacques Imos. What other places and dishes should we not miss?

There is a classic preparation for minkfish liver sushi--nirigi stlye garnished with gold leaf

Maverick creek ranch in Texas 318-869-2050

All I will eat are the War Eagle grits. Maybe the cooking process is keeping you from tasting the difference. I have adopted a technique for cooking the grits from Anson Mills in South Carolina. War Eagle says to use 5 parts water to 1 part grit. Boil then simmer for 45 minutes. I use 3 to 1. I bring 2c water and 1c milk to a boil with a little salt. stir in 1cup grits and let pot return to a simmer. Then cover the pot and set on low heat. Keep stiring to avoid too much sticking to the bottom. Cook for 30 minutes covered. Then do the same thing uncovered for 30 more minutes. The Anson Mills people explained to me something about the starch will only be released this way giving you a creamy rich corn flavor. The grits release this differently because it is a cold grinding process--just like at the War Eagle. And a bunch of other scientific stuff about the germ or something that I really didnt pay any attention to---I may unfortunatly look like Alton but......... I love the grits from there and I have never had any better anywhere. Sorry South Carolina.

I did visit a wine bar in Atlanta 2 years ago that did that as a wine flight. 5 glasses of the bourdeaux varitals and one empty glass.

Popeyes is a must!! That feeling of coming to the end of Canal street, and leaning over the side of the float as the rice from Popeye's red beans and rice exits your system...............My mom sure loves that picture of me

In Harold Mcgee's second kitchen science book The Curious Cook, he has a chapter dedicated to that therory in which he dispells. So it doesnt work, at least according to "science".

Mario Batali has a recipe in his Holiday Food Cookbook for Gamberoni Al' Acqua Pazza--Shrimp in Crazy water. The crazy water is sea water with chiles, fennel, ect..

I skipped a couple of steps by putting my cut potatoes into the fryer with the oil cold. Then turn the fryer on. They came out very crispy and stayed that way.

Its just the paste from the mexican store. I always like more garlic, ect.. So I'm making the store paste a little more to my liking.

I based my barbacoa on the Yucatan. I love it. Pork Shoulder (Bone in) 1/2 cup Achiote paste 1/2 cup fresh orange juice 1/2 cup fresh lime juice 2T cumin 8 garlic cloves 3 chopped chipotles in adobo 2T dried oregeno Make a large "t" with foil in a 2 inch deep pan. Then do the same with some banana leaves. place the pork in the middle and pull up the sides to enclose the pork. Place all of the ingredients into the pocket and enclose the leaves and foil sealing everything in. Cook at 225 for 10 hours/overnight in the oven. Let cool, open the package and the meat will fall apart!! While shredding the meat, dip some tortillas in the annatto flavored fat floating on top and snack away. Season with salt.