joiei

Brooks, thanks for the definitions of what composes southern Louisiana. I used to kid my friends from Louisiana about the fact that the Florida Parishes used to belong to Florida and we gave them back. And in terms of food, the entire gulf coast region was different food wise that the deep south because of the abundance of the fresh seafood. My grandfather used to make a seafood chowder that was incredibly good. It was not a gumbo because there was no okra but it had potatos. It was spicy, spicy, spicy and not all that tomatoey. And he only used fresh red snapper for the meat. Of course that was when you could take home all the red snapper you could get into your cooler.

when I used to live in Destin, Fl one restaurant started serving fried green tomatoes topped with crabmeat and a roasted bell pepper cream. They were great. But I do not remember eating fried green tomatoes when growing up on the Northwest Florida coast during the 50s and 60s. The first time I ever remember eating this dish was when I was 8 and visiting my aunt and uncle who lived in Granite City, Illinois. It must be something from the upper southern regions as best as I have discerned from this thread.

Welcome swami80. Ms. Hesser just does not get it. Nothing better than a good place for a po'boy and some great music. Keep us informed of what's going on.

a gourmet 7-11, wait until Quik Trip finds out about this. Maybe they will upgrade also.

Scott, let us know about the dates for Lanny's. If I can, I will come down for that meal. Weekends work best for me, but I can try to finagle a week day if need be.

I just added 2 more today, martha stewarts christmas cookies and a little paperback one on skewered foods.

grilled cheese sandwichs from a counter, especially if it was pimento cheese, reminds me of the Byrom's Pharmacy in Milton, Florida. yummy with a nehi grape.

When I worked at Ocean Reef Club in Key Largo, the bakers would use it as a filling in morning pastries, sometimes in empanadas. here is a recipe FRESH FRUIT SALAD WITH GUAVA-LIME DRESSING Assorted fresh fruit - berries, peaches, melons diced 1/3 cup guava paste 2 1/2 tbs fresh lime juice put guava paste and lime juice in a blender and mix until smooth. Pour over fruit and toss. Serve immediately.

My tendencies is to tip depending on the ordertaker. If they are a busy bartender, then I will tip a little more, if it is a food runner just putting it in a bag, then the standard 10%. I do not tip the guys at starbucks or any place that is counter ordered, just like I do not tip the cashier at Saks or Albertsons,(oops, i check myself out there now, it is faster, so no tip for the upc reader). If they do something for me beyond just taking an order and handing me the change without counting it back, then I will consider it. If they just dump my change in my hand without even a thankyou, then forget it.

My memories of dining in Tampa date back to the early 70's. There was some good cuban dining, I prefered Cafe Pepe on Kennedy. A storefront in Ybor city with the best cuban sandwiches in town, I want to say the Silver (something or other) (memory escapes me). The Bombay Bicycle club, i spent one Christmas eve there. And of course, Bern's for any special occasion. Oh, I almost forgot about the Mullet Inn on the causeway to Clearwater with the best smoked shrimp I have ever tasted. Maybe it is time to visit again.

I just did a quick review of the listings for Arkansas, and James at the Mill was not listed, too bad, the best food I have had in the whole state. Also, it listed War Eagle Mills, great product but terrible restaurant. I love their grits, but do not even recommend the third floor dining room. And there was nothing for Fayetteville that worked. So I will not be using the site for much.

I have signed up for the Dallas seminar sponsored by Allied Domecq. Has anyone taken this class. If so, did you feel it was worth your time. How much got covered? Here is the link Allied Domecq Academy of Service "On The Road"

Several years ago, i spent some time at the Grand Hotel in Point Clear. When I asked the concierge what to do and where to eat in Mobile, she told me to go to Pensacola. "They have more fun over there". It is interesting that a city of that size has Nothing in terms of intriguing dining. I guess all the homegrown chefs are working somewhere else. Too bad.

makes me wonder if a reviewer should review a new place without ever being in the original. They are reviewing on their own personal preconceived notions instead of what the restaurant really is. Inspite of the review, I will go next time in up that way.

there are some very interesting little places in North Miami Beach, up near Bal Harbor shoppes. The Buenos Aries Bakery is really fun and nice pastries. It helps to speak spanish, though.

I had a great dinner at Chef Jim Richard's The Lake Place in Dune Allen. A light lunch at Smiling Fish in Gulf Place. and terrible sushi at the trailer in Seaside. Have fun, I have not been to the Red bar in a long time, it used to rock on weekends.

The Flora-bama and their mullet tossing contest. Cant do that up north.

not far from here is the Porter Peach Festival with free peaches and ice cream.

If you want more company, give us a date, some of us travel for food. And we can bring a bottle or two.

The April 12th front page article by Alexandra Wolfe "The 60-Minute Critic" concerning the food critic situation at NYT was very interesting and funny at times. I could not get to the piece on their web site so no link, sorry. It starts below the fold.

Troisgros in France

chefATL, welcome to the boards. This is a very exciting place to hang out.

The name of the alumni cookbook from UT is called "Cook'em Horns".

For a real breakfast in the neighborhood, take them to Riccobono's. I love that place because it is not filled with tourists off the street car. And the omlettes are pretty good.

Fifi, the next time your in Ft Worth, check out Pendery's just off downtown. They list American, Spanish and Hungarian Paprikas on their web site. God, I love walking into that store, it smells of spices, peppers and good.