highchef

without cheating , my first thought is Spanish/latin/mexican (may I lump them?) my second thought would be German.... My favorite is french, it fits my methodology of cooking.

yes, do pee first. and if you have babies, forget about it! (there is a period of time when children are small that the jar stuff is the only way to go!)

Community between roast..could go dark roast, but when we have guest they find it a bit strong, since we french drip. I remember my parents drinking seaport for years before they converted. I can still smell the difference in the 2, for some reason seaport smells sweeter. We take our community with us everywhere. I discovered I don't have to bring it to Gulf Shores though...they carry all things from LA. Zaterain's, Tony's, roux, file, tabasco, crab boil etc.

and I hope you vist soon.

When going into a region of unknowns....utilize the Junior League cook books for that area. You get EVERYTHING you need to know from those. suggest..river road 1 and 2, and Pirates' Pantry (from Lake Charles).

The Sherrif came to test my bullet proof vest with a 458 revolver. He had loaded with steal tipped munitions. Went through the vest through the sand in the trash can and into the back of the building He obviously wanted to stop charging bull elephants if they were loose He did tell me to mention his name if anybody tried to ticket me on the way back to Texas. The entire experience reminded me of something from the movies. ← I'm glad he didn't ask you to put it on first!! He was a legend in his own mind and briefly in his own time...

Ahh....Ham Reid time...had an interesting job there eh?

Here is a source for boudin and some really, really great andouille and other sausages Rabideaux's Sausage 105 Hwy 165 (337) 582-3184 They are my source for venison, beef and pork smoked items. The cracklins are good too, but I've had better...mainly nearer Opolusouses (sp), for some reason, they do a mean pork rind up there!

Being from S.W. LA. we have a differnt infulence, Texas. While most around here (or used to be, before the infulx of the floating gambling) are of cajun, or creole desent, more and more I see the pepper (cut up) coming into play. Myself, me, I like a good Creole sauce, or Picante sauce, for whatever. I always say I can cook anything with a good picante sauce. Yahee....Let the good times roll!!! Cajun and creole are worlds within worlds. I learned to cook from a creole and then some cajun friends, who'd do everything from squirrles to alligaters (or vise/versa), this was 20 odd years ago and I still learn. I will be amiss if I don't mention file. This is ground sassafrass leaves and is the 1 Major reason that the recipe that you try to cook like the resturant you enjoyed did not turn out. In a creole sauce, it is the final touch.

Mothers is behind the Windsor Court (my personal favorite place to be in N.O.) and is RENOWN for their poorboys. We actually spell it poboy's. The grill is excellent, the steak is phenon. THe rooms all suites. Love the place. Have seen a lot of hanky panky going on there, so every trip is sooooo funny. love the service. do go to the market, and don't get screwed there w/the fake stuff...so much of it, but at the start the tomatos and garlic braids are great! La Bella Luna..walking distance, or take the trolly past the riverwalk.

New Orleans, but I've not had the others...but in America...New Orleans. good people, good food, good fresh food, and lots of fun. We arn't ignorant of good wines or truffles etc., we just have the flavor of so many cultures that we can't ignore : and talk about fusion...we were the first.

The LC is my pride and joy. Colors come and go, and it's not such a big deal to me anymore..now I have gold, red and 2 (yes 2) different greens. the last deal was for a pate pan from the outlet store in Foley Ala., 85$ and doesn't match a thing, and I've only made pate twice in 25 years....but I fell in love. Anyone have a good easy recipe that doesn't require that I fly to France and force feed a duck?

How about pecan pie cake?? check your new Southern Living. it's on my menu for Thanksgiving for sure.

My father was hired by the Boston Police Dept to help destroy bootlegged whiskey during the prohibition. they had special pockets sewn into their raincoats (necessary, as they were using axes on casks and bottles of good canadian whiskey) to facilitate smuggling out as many bottles as possible. The good Boston cops turned the other way, as my dad and his brothers were without a father (he himself was a Boston cop who died under suspicious circumstances) and they wanted to help the lads out. They put themselves through Boston College selling that liquor to the Harvard boys. That and the bathtub gin and bottled beer they made in the basement. Grandmother put the ban on the beer when a 'few' of them blew up, but never said a word about the gin. I still have the instrument (what IS that called?) that gives the alcohol and/or sugar content. have no idea how to use it though...

Turduckens first came on my radar about 10 years ago, about the same time everyone started frying their turkeys. the turduckens were a flash in the pan..but we still fry the turkey. One was a fad, the other a damn good way to cook a turkey, faster too! They still sell a lot of them around here though. The signs have been up at all the meat markets to order now! I have no idea who's buying them, but most of these guys ship, and when someone hears about them I think the initial reaction is 'cool'. I think most people only try it once. They're a little costly to do twice just for the cool factor.