Holly Moore

Taking Airline Highway to the airport tomorrow morning - saw major construction on the interstate driving to the city so figured this route may be quicker. Any suggestions for breakfast along the way?

Linen napkins and syrup pourers filled with melted butter. My kind of joint, The Camellia Grill is. . .. One of the best pecan waffles going, too.

Alas Dooky Chase is only open Tuesday thru Friday - any other suggestions? Had another po-boy today. Domilise's this time. So good. Started off at Cafe Du Monde. Beignets and cafe late of course. Their kitchen is in the back with a big window looking in. Tried taking pics last year, but all I got was glare. Called ahead this time and they hunted down the key to unlock the window.

RTM Board Chairman Ricardo Dunston Resigns

Mine too. Granted Don has four years in as saucier and then sous chef at Emeril Lagasse’s NOLA, but can his gumbo really be as good as any found in the New Orleans? If I were to be passing through New Orleans in early November, where might I pause for a worthy comparison? Edited to add: painfully alluring pics throughout this thread. ← OK, a question on Gumbo's. So far I've had two this trip to New Orleans - Seafood gumbo from Casamento's and turkey and alligator sausage from Parkway. These were ok, but totally different from Cajun Kates in PA. Both were in a broth, and more like soups. Totally different from Cajun Kates, which is much richer and complex. Is this lighter, broth-like base representative of the gumbos I'll find in New Orleans, or does it just depend on where in New Orleans that I order my gumbo? Edit: Maybe answering my own questions. Gumbos are either thickened with okra or file. Both the ones I've had so far in New Orleans had okra.

Time for Parkway Bakery and Tavern to make it to this thread. Roast Beef and Gravy Po'Boy, dressed (lettuce, tomato, pickles and mayo). All po'boys come wrapped to go. Once unwrapped it may not be as pretty as a plated po'boy, but damn good eating. Parkway's original menu, way back when

Thanks all. Seems casual me can dine quite well. I am hoping the snow will have melted by noon tomorrow. What's up with that? No way am I packing a parka.

Look's like Rick Olivieri isn't the only person leaving the market. Rumor has it another change (not a merchant) is in the works. Fair Foods relocation to Rick's Steaks location was a brilliant ploy by the market management. A happier ending than the board's greedy, initial plan and probably the only the move the management could make after all the hoopla. While I'm glad to see Fair Foods get more space, I'm guessing management is taking a major cut in rental income. That $700,000 squandered keeps getting bigger and bigger.

Heading to New Orleans Friday for a few days. I' am hoping to travel light meaning, among other things, no suit, sports jacket or tie. While I will be focusing on places for my web site, I would like to fit in one or two more upscale meals. Places like Cochon, Commander's Palace, Galatoire's, Herbsaint. Are these places where I will be comfortable and welcome in sports shirt and Dockers? Jeans? If not at dinner, at Lunch? Also, anyone have an in at Cafe du Monde? Or an email address? I'd like to get into their kitchen to photograph the beignet frying process. Sometime I can connive my way into such a busy spot, but many times they decline if something hasn't been set up ahead of time.

Wonder if a proponent for "Change" has been to Alinea?

My impression of Cancun spiraled downward while lined up at immigration and staring for a half hour at a wall sized back-lit ad for an United States sit-dowm chain restaurant - happily I forget which one. Now I view Cancun as merely the gateway to Isla Mujeres - a twenty minute taxi ride and then a 30 minute ferry voyage from the Cancun airport. Next time you're in the area, if you haven't already done so, please allow some time fo Isla Mujeres. Though there are areas that focus on the tourist industry, much of it is still "authentic" small village Mexico and the food you drove all over the Yucatan for is but a golf cart ride away from anywhere on Isla Mujeres. BryanZ, ou're killing me with these reports and pics, but please keep them coming. I'm back on Isla for three weeks starting the end of January. Your write-up is both getting me psyched and making the time til January 22 seem twice as long.

This may sound weird coming from me - but I am not a fan of delis that serve vast, huge portions. I take out their soups, cheesecakes and the occasional sandwich, but have no desire to be overwhelmed with a meal I can not finish. Service is great. Food is generally very good - except for two overcooked, dry rotisserie chickens. Famous cookies seem smaller - at least the ones they give as freebies. Maybe I just miss David running the dining room.

Egads. Everything is reheat in a microwave or a toaster oven. Maybe last week's episode of Top Chef was spot on. Geez Don!!! I've found that a sauce pan, gas burner and frequent stirring works quite nicely and gives me a hands on delusion of having prepared the gumbo and red beans and rice from scratch. I've also been known to reheat the gumbo and rice together.

So to be a Top Chef one must be a master of boxed stocks (broths) and microwave ovens?

Just the ticket to kick off a world class food fight, though the thickness of the shell might lead to a charge of felony assault. One of the Top Chef like shows really has to script a spontaneous food fight into an episode.

This being the time for change and all, Anthony Bourdain would surely bring a new dynamic to the White House kitchen.

Chefs are fired all the time. They quit all the time, too. Sometimes, in either case, when they go, a few or all of their crew leaves with them. I learned to be leery of a new chef who after a few months had eased out the existing staff and replaced them with his/her people. The loyalty is to the chef and on occasion, a restaurant ends up finding itself without a chef and key kitchen personnel all at once - sometimes in the middle of a weekend dinner turnout. More drama, but not a lot of fun. A chef and a restaurant owner pairing is like any other sort of relationship - probably with a similar likelihood of an eventual break-up no matter how good things were at the start. Not inevitable, but it occurs often enough. Blame can be mutual or mostly on one or the other. As you say, when it happens it is a tough time for the restaurant if word gets out. As happens nowadays in politics, blogs and discussion forums make it much easier for the word to get out, spun as the relater cares to portray the events. Fortunately the restaurant will find another chef and the chef will find another restaurant. What is really tragic, of course, is when a chef/owner go their separate ways.

Was going through some old papers from the early 90's and happened upon this recipe from White Castle: Tear up 10 White Castle Hamburgers (optional: HOLD the pickle) and add diced celery and chicken broth. Season with salt, pepper, sage and thyme. Makes enough for a 10-12 pound turkey. Enjoy

Mine is the version of Snert traditional in the southern Netherlands. Also on just one of the small islands in the Waddenzee - Ameland I beleive. Edited to add: for those unfamiliar with Stephen Potter and "One Up-manship"

As stated earlier, I believe fast food is a great environment for a seventeen year old who wants to get a start in the restaurant business. Resume wise, it shows a drive to learn the business and a work ethic. Experience wise, expanding on what I said above, he will get a feel for the pressure of food turnout, he will do some prep, he will wash pots and equipment and push a mop, he will gain respect for mise en place, prep, food storage and handling, and he will understand the importance of customer service. Speaking from personal experience (Wetson's Drive-In between my junior and senior year in high school) a fast food restaurant is not a bad first job for someone interested in the restaurant business.

Raye's Mustard Mill in Eastport ME Mustard Mill Started out making mustard for all the sardine canneries in Maine. As the industry closed down, they evolved into the mustard museum, showing the manufacturing/milling process. Their factory mustard, the original sardine mustard, is great atop hot dogs. Raye's Mustard Mill

Here's the recipe from a 1991 column for the Philadelphia City Paper. For some inane reason, in the City Paper column recipe, I added sliced kielbasa along with the ham hocks to the finished soup, topped the bowls of snert off with grated aged cheddar and served it with horseradish on the side. I think the kielbasa was in homage to my mother's lentil soup which was packed with sliced frankfurters, but I haven't done that lately. No idea where the cheddar or horseradish came from. Nowadays I add a couple of sliced carrots to the onions and celery stalks sauté and guiltlessly use a Cuisinart. I'll probably toss in some kielbasa to this weekend's batch. Sounds kinda good.

You might consider it out of context with your goals - but 6 months at a well run McDonald's would demonstrate a willingness for hard work and give you some experience with the pressure of rushes and the importantance of customer service, clean as you go and sanitation. The key would be finding a McDonald's or other fast food restaurant that has strong management.

Tis true - I have no idea of the half life of Cheez Whiz, but am sure it borders on forever.

Egads, thanks. And don't think I won't be checking in every generation or two. Let me turn off my ego for a second and rephrase my question so it is not just about me. There is a wealth of quirky knowledge such as HollyEats on the internet - where someone has put great effort into their web site or their blog. Information about the life, opinions and habits of our time. All meaningful fodder for 23rd century historians and curiosity seekers. Yet most sites and blogs will vanish immediately after the blogger's dies or the organization fades or merges. In some cases a family member or friend make keep it going for a generation or two. But likely not, and surely not for centuries. Yet there is much out there that should be saved. I'm thinking a university or foundation project. Maybe a museum. Blogs, discussion forums like eGullet and sites like HollyEats may well become cyber antiquities of the early 21st century.