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joiei

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Everything posted by joiei

  1. Lala welcome to the boards! Just find your self a big ole roast beef po' boy dressed (that means with lettuce, tomato and the trimmings). A shrimp Po'boy from Mandina's up on Canal street near Carrollton, that is heaven. The advice about tasting the gumbos is excellent. Try one of the old line New Orleans Italian restaurants, like Liuzza's on upper Bienville, the eggplant parmesan is heaven, and if you dare, try one of the stuffed artichokes. You can dine very well in New Orleans without burning out. If you like Vietnamese, there are several options on either the New Orleans side or the West Bank of the river. Go, enjoy yourself. The city is a great place, I recommend to avoid Bourbon Street.
  2. Congratulations on some very impressive work. It shows a level of dedication that is beyond what some students are willing to put into their craft. Looking at your showpieces reminded me of a conversation with a food writer this week. He just did not get why we work so hard to create these beautiful pieces. For him, food was strictly about the eating. It is too bad he will never be a good food writer. Until he comprehends the entirety of culinary, he will never completely understand the food he is eating. Good luck where ever you finally end up. They will be the lucky ones to have you on their team.
  3. I think tomorrow, while the Challah is baking, i will crank up the Jura and try my had at steaming the milk. THe boss is out of town, so I can play most of the day. I will also have to change to the 2% milk and see the difference. You all have inspired me.
  4. I have worked with granite counters for the last 3 years. I put hot pans on the counters all the time, not a problem. I use the counters for pastry work, not a problem. I have dropped things on the counter, not a problem. I have not sealed the counters, not a problem. it is amazing how quickly they clean up with a damp towel, and the shine is always there. The under counter mounting of the sinks is not a problem, very easy to clean. The biggest problem is the german silver sinks, it is amazing how much brasso we go through. Otherwise, i love the counters. They will look good for many years. The design is English Country Cottage, not a problem. I got over white on white years ago. how unexciting.
  5. oh the memories of what food service in Tourist class used to be like. That site made me remember what flying used to be like. In the late 60's, I used to fly between Pensacola and Tampa. If I took the early flight on National with a change of planes in New Orleans, i would get breakfast twice. On real china. Not the fancy first class stuff, I was a poor student. I always preferred the food on National to that on Eastern. It is amazing to think now of how hard those stewardesses worked, getting drinks and meals to a full plane in an hour. Now, peanuts, or if your on continental, pretzels, and they are grumpy if you ask for another pack, like they have to pay for the damn things. I got a tour of the United flight kitchen in Portland back when they did real food. That was an amazing place. Everything was totally mobile. THe kitchen could be reconfigured in about 10 minutes. Todays kids will never know what they have missed.
  6. Count me in for the challah. I will have to make it on Friday because Saturday i will be in Dallas for the Hong Kong market event and lunch at See King.
  7. I have granite - dark with lighter specks - and love it. During the holidays , it took a lot of abuse and kept on shining. I do have a marble slab for when I need it. It is dark green, so it does not show the stains as easily.
  8. joiei

    above I-10

    I have driven past the Panola hot sauce factory and it is in "almost ARkansas" Louisiana. And i do have a fondness for that product. Surely there has to be some food of recognition in Monroe, or Alexandria. I do grant anyplace along I-12 special dispensation. It is the northshore after all, garden paradise of Lower Louisiana and home of Abita Root Beer(best by far).
  9. I am pondering the possibility of trying to show these Okies just what Mardi Gras is all about. They are clueless when it comes to "trow me sometin mista". Now if I can just beg some beads off friends back in Mid-city or the northshore. A menu is so easy. And I can get my turducken here in Tulsa, strange but true. Reading these boards made me realize how much i missed it. I hope they understand the fact that you have to decorate properly for mardi gras, it is not just some crepe paper streamers and calling it done.
  10. I know about food from below I-10. How about your favorite restaurants from above the infamous "I" line that means hot by influence (north) and hot by the grace of God (south). I can think of two Louisiana restaurants that have got it going on food wise, both in Shreveport. For the best asian food you can not beat "Lucky Palace" and for creative American "Bella Fresca" on Line Ave. The wine selections at both places is beyond Kendall-Jackson also.
  11. I will be going to a wedding in late March at Eden State Gardens. Are there any new restaurants along 30-A that I should look at? I understand the place has changed a lot since I left 5 years ago.
  12. joiei

    Dinner! 2004

    for tonite, a simple beef stew and spinach salad with a garlic yogurt dressing
  13. joiei

    Snow Cream

    I have never had snow cream. I have had snow cones, are they related? Growing up in Northwest Florida, we did not get too much snow, ever.
  14. I do not worry about the BSE scare, all of my beef comes from my bosses' herd at his ranch down near the Canadian River.
  15. I just picked up "the Bread Baker's apprentice" on sale at W-S for $11. What a steal. So far, I am finding it good reading.
  16. I am able to reference the U of Texas cookbook when questions of importance come up.
  17. Maybe I should try to get a reservation for dinner here after doing the Hong Kong Market excursion. Are they discouraging about single diners? I want to do the 10 course at least, if not the 15.
  18. joiei

    Cooking Goals for 2004

    I love the rice cooker, perfect rice every time, no fuss and you can add flavors that instant might not allow. Besides, instant rice?? Why bother. Good rice is a delightful thing.
  19. I got the little Braun with the cup attachment. It does everything I need and more. I see no need to spend anymore than $30. for this tool. I even got an extra one to mix my glazes for ceramics.
  20. For the holidays, I used Steven Howard of Kokoa Chocolatier in Tulsa. Truly a thrill to be able to get fresh, hand dipped truffles and madelines without having them shipped in.
  21. A Return to Cooking by Eric Ripert and Michael Rulhman
  22. joiei

    Burger Club

    I agree with mayhaw man, $24. for a dozen oysters is a little out there. I once had dinner with a group that ate 9 dozen just for the starter. and that was 5 people
  23. "local collards, apples, and sweet potatoes" I would consider these basic and necessary staples
  24. I currently live in a bagel wasteland, but I have fond memories of Bagel Fair on 163rd in North Miami. We would drive from Tampa to make bagel runs, buying for all the guys who lived on my hall at USF. A typical run would be for 16=18 dozen of those puppies. Drive down, drive back. This was in the early 70's.
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