D. B. Brown

I can't help it. I kinda like her shows. I don't use them as a cooking guide or anything, but I like the Tasty Travels thing. The different cities, countries, and all. My one 'complaint' is that she seems to love the food, before she really 'tastes' it. Like as soon as the fork enters her mouth. Otherwise, no real complaints. Maybe it's because on Tasty Travels, she isn't doing the cooking. My favorite ( that I can't find anymore ) is "Great Chefs of . . . " .

Not going one way or the other on this ( well actually, I am ). Emeril is one of N.O.'s 'signature' personalities. I have NO idea - so this is just a question . . . Prudhomme - check Brennan - check Connick - check What other NOLA personalities have ante'ed-up ? . . . honestly I don't know. If there are many, then Emeril has some 'splainin to do. If not, then whatever he DOES do ( fund-raising, etc. ) is appreciated ( with *, for 'personal' no-show ) . . . Hell, they're "fund-raising" all over the world. There are kids at the grammar school down the street washing cars for Hurricane Relief. You would think that one of the "faces" of New Orleans would be more visible. Taking care of the employees is nice and all, but it is ALSO "taking care of the Company" . . . Personally, I would have thought him to be ALL OVER this thing - just for the P.R. windfall.

A little bleach goes a long way. Didn't smell of cleaners. No smell but nice fresh air. The seafood counter was very busy they whole time we were there (mid-afternoon on a Friday), so they obviously have high turnover - another good point. I just got a PM from Rachel asking me to respond to this. When I made my comment, now nearly six months ago, it was made fairly late at night and so it would be safe to say that I had consumed a fair amount of beer. However, after reviewing the thread, I'll stand by my comment. If you go into a fish store and there is no smell of fish, something is wrong. At least to my mind. The place should not smell like a well-aged lobster bait barrel, but there should be that faint smell of good fresh fish. Good fresh fish smells good. If the fish has no smell, something is wrong. It may be your nose - or it may be the fish. ← My $.02 . . . there is a difference between the smell of "fish", and the smell of "fresh, iced, seafood". . . I have been in fishmarkets where there was the smell of fish. I walked out. My favorite fishmarket has the faintest smell of "fresh, iced, seafood". If I were blindfolded - I think ( but I'm not sure ) that I would know if I were there. To be fair, that ( my favorite ) market, is Santa Monica Seafood in Newport Beach. I don't smell any bleach.

When they first came out, Slurpees were a revolution. I found that it is best to use the spoon/straw ONLY for stirring. Never for slurping. The spoon end is OK for scooping. It is best to stir/shake the slurpee until it is at a level at which it is possible to cease stirring and discard the spoon/straw. Shake it the rest of the way down. Same with a Slush Puppy. You should print this out and keep a copy in your glove compartment.

Has anyone tried the French butter "Echire " ( pron. eshiray) ? ? ? Served in little baskets, I guess ? According to Pierre Franey: "A butter so highly regarded that it has it's own Governmental Appellation d'Origine Controllee. It is produced, not in Normandy, where cream and butter are so renowned, but in a region called the Charente (also the nation's producer of Cognac)." . . . "the butter made in this area is like butter made nowhere else. It is rich and smooth and, well 'buttery'." . . . . EDIT - If you google "Echire" you will find some vendors. They say you should freeze it, if you don't plan to use it right away.

Tried one today ( the "El Crunchadore") . . . My findings: There is only one contrast - textures. And as was mentioned previously - kinda skimpy on the ingredients. None of the ingredients was particularly distinguishable from another. Unlike the Burrito Supreme, where there is a definite contrast of flavors (hot sauce vs sour cream), temperatures (hot fillings vs cool sour cream and lettuce), textures (beef vs black olives vs lettuce, etc), the only contrast in the Crunchwrap is the softish ingredients vs the crunchy tortilla. I did eat the Crunchwrap while actually driving, something I would be hesitant to attempt with a Burrito Supreme. Pro's: "Driving-friendly" Cons: Lacking in contrasts; skimpy ingredients Verdict: kinda disappointing . .. . I think that the Crunchwrap needs more careful assembly (i.e. more 'even' distribution of sour cream. With a Burrito Supreme, you can adjust the location of the sour cream "manually"), and better contrasts (probably facilitated to some degree, by MORE ingredients). These modifications may, however negatively impact the "driving-friendly" aspects of this particular Taco Bell offering.

I had a McDondalds manager in Lake Placid make me a Big Mac with QP patties ( I was kinda a regular there ). . . . It truly WAS wicked good. Other than that, I don't think you can screw with the "chemistry" of the Big Mac too much, without some negative consequence. . . . It's nearly perfect, as is.

The BK Yumbo WAS a late '60's classic. Living in S. Florida, I remember going to my Little League practices, and immediately afterwards my Mother would take me to Burger King. I remember thinking that the Whopper was the greatest thing I ever ate ( I had never had anything from McDonalds, either ). Then they started the YUMBO. Oh my God, they were fabulous. That sandwich became my post-practice staple. Another one in S. Florida at the time was Royal Castle burgers. Much like White Castle burgers, and sold in dozen-donut -type boxes of 12 hamburgers. . . . Ungodly good.