joiei

if the local farmers are not the vendors, then I have no need to go there. If it is just wholesalers, then I can go to Albertsons or wal-mart and get the same thing.

after watching part of the show tonight, i agree. I could not go for long before I had to change the channel. When doing the tasting, his remarks came across to me as a way to hook the viewers. I have never had a chef critize that way.

i have made many and even know how to braid the smoked salmon for that sandwich. Butter first and if you can get unsliced pullmans. presliced white bread is the pits and it is sliced too thick. I think baby arugula and cuke is my favorite. And I only use half the whites to make the egg salad, I like a yolkier filling. Beef and pork taste better on darker breads. And if the occasion is really special, I use caviar as a topping on some of them with a little cream fraiche, onion and capers. I try to balance half open faced and half with top crusts.

Marlene, I think you on to something there. I have been thinking about getting my own rotisserie. Does anyone have experience using home versions? Plus or minuses of your rotisserie?

Just got home from my fast trip to Portland and environs. Too tired right now to go into details, but a fast down and dirty, Timberline Lodge, over rated, inadequate service, food quality spotty. Wildwood - great lunch, i have pictures, and the weather was nice enough to sit outside. Paley's Place, Great meal. I will go back there, best food of the trip. Jakes, good as I remembered from 20 years ago. Keith's in NW excellent savory croissant and tart normande, coffee I have had better. Criollo's out on Fremont, just excellent. Much better than I had anticipated. And the coffee next door was also excellent. I will talk in more detail later. But IT was an excellent journey. The hotel was way cool, great location, free parking!!!!!! and the street car stopped right out front. And the burger at Jet Burger in Camas was interesting to say the least.

fortunately, I have two Reasor's markets near me. So I can drive past the Wal-Mart Neighborhood Market (freestanding, not attached to a super store) and the Albertsons. The super-Target is too far for quick trips unless I feel like dealing with mall traffic. Everyone wants the lowest prices, but how can local retailers compete against such potent forces. I do buy local when I can. I shop my local farmer;s market. But when price is the driving force, tough call.

It's on Fox, I will wait before passing any premature judgement beyond that. God, they all looked too white for any kitchen staffs I have been around in the last 15 years.

I would just ask the streetcar driver to let me know where to get off and which direction to walk. Most folks do not know what riverside and lakeside means. then grab one of those cabs back to the hotel. easy. Don't think I would show up in a t-shirt, shorts and flipflops though.

thanks, this is what I was looking for, a good quality bakery and or deli, I will have to check out Criollo's since I used to work at Criolla's . And I know the correct pronunciation.

I have my plans for while I am in Portland all ready. My last question is where to go to get food for the flight home when I leave on Tuesday afternoon. Who packs the best picnic. Unless someone knows of a great place to dine at DIA, I would rather pick up something before I head to the airport. Thanks.

now this is something I will have to try.

So when I read polenta on the fancy menus, it is really fancy mush?

I will be down in Sept for the ACL fest and plan on checking it out.

I would stay with the Commander's Palace reservation. Without a car, I would not do anything in Metairie, the cab ride will be $20 each way. Upperline if you can. I have never been a big fan of Mother's, the line is mostly tourists who have read the same things you have. For me, the food was not worth that wait. If you go with the light breakfast, the croissat D'or is perfect. Your dinner options, wow, hard to pick from that list. Personally, I would pick Brightsen's for the food or Jacque-Imo for the local flavor.

I am staying at the Inn at Northrup Station on Sunday and Monday, what is nearby(walking distance) for breakfast, and it does not have to be diner food.

fifi, you are so right. My grandfather, a fisherman by trade, would never oyster during the summer months, period. During the off season for Oysters he would shrimp or catch specks out by the Pensacola bay bridge. (I know, different state, but same Gulf) The only reason oysters are served in off season is because tourists who know no better think they should have them all the time. It is an ecomonic thing. trying to supply the demand. How do we let people know that oysters during the summer is just not the thing to do? I would never eat a gulf water oyster when it is hot. That is when you eat lots of boiled shrimps, and cooking them with the the heads on really does help improve the flavor.

be ready for the traffic, the growth, and lots of new restaurants. Have fun.

Thanks to all for the tips, I will be in town on the 22-24. And will take my list with me. The only thing I have definite is dinner at Paley's Place on Monday nite.

we would butter up those grits also.

My granny used the oil left over from the bacon she fried at breakfast. We added butter at the table if we wanted that flavor.

Now to place another order plus order a book for a friend who grew up in the Irish Channel.

Brooks, this is my thank you note. My copy of the Encyclopedia of Cajun and Creole Cuisine came yesterday. Some of the histories I already knew about like why the Flordia Parishes are the Florida Parishes. I used to kid my Louisisana Expat friends who lived in Destin about the fact that they had belonged to us at one time and we gave them back. lol Seriously, the book is a true masterpiece. I know Dave in Shreveport has a copy. There is so much I want to do from it. I just hope it does not mess with the fun I have been having with the Bouchon book from Thomas Keller. His trout recipes are excellent. And the Cauliflower gratin, excellent. Plus, I had known that Chef John is a food historian, he had given a talk when I used to attend meetings of a culinary group at Newman College. But the depth of his knowledge is very impressive. If anyone wants to truly begin to understand the background of Creole cooking and Cajun Cooking, they need to read the first 125 pages of historical background. Then with each section he delves further into specific foods. I am happier about this book than I am about my Ducasse Spoonfood book. I think the only way you can get the book is to order it directly from John Folse. I did have to save up for it but now do not regret it. Any person who is a cookbook person needs this book in their library.

The next time you make a pecan pie, sub the Tate and Lyles Golden Syrup for the Karo. That is the only why I will make Pecan Pie or Derby pie anymore.

I emailed Paley's asking for a reservation later in May when I am there for an event at Timberline Lodge. From looking at the menu, I am in for a treat. I think my motto will go from "Life is Good in Tulsa, Oklahoma" to "Travels for good food" l

our tomatoes are almost 30 inches tall with blooms. The cucumber is starting, I planted pole beans last week, the herbs are going crazy, basil is a bit slow, but the chives, the rosemary, the sage, the parsley and the dill are very healthy. So is the Kale. I will try to remember to post pics of the tomato house next week.