heidih

Not going through the hoops of getting in but love Hank. Surely informative.

Well now you have to explain the cup

So glad you went to Willie Mae's - these classic restaurants like Dooky Chase that have survived to hell and back are national treasures. Love your waiter's strong comment/suggestion

Yes for washing greens i use my big ancient stainless bowl and then carry water out to plants (California drought). I am no clean freak but I find it mentally more sanitary. I used to call it my placenta catcher cuz it reminds me of a surgery room bowl - freaked my ex out.

When I first saw it years ago it was a little scrape of vanilla bean in the dish not a glug of extract. I do not get artificially sweeting a naturally sweet vegetable as with honey glazed carrots or the traditioal sweet potato glop. I'd prefer your skill used to elevate the natural sweetness or just use good produce

Well golly jeepers now ya got me. I am a sweet/savory fiend. Your inspiration?

When I lived at my cottage the tradition in the hood was the banging of pots and pans by kids like a marching band.. Yes there were some spectacular illegal fireworks. One year I strong-armed my male cousin into going out and blowing his trumpet (best use he ever made of it), and my Swiss ancestry neighbor always brought out his Alpen Horn like this

A new definition of "loaded"

So good to hear the classic HerbSaint continues well. I am particularly liking the shrimp with the horseradish. The dessert - I could deal But with lots of chickory coffee Onward!

The nose knows

The St. Charles streetcar can get you close to w/in walking distance of good stuff. Looking forward to your meals.

What part of town are you guys staying in? I am a Cochon fan.

Trying for positive - the "saltines" hosting the redfish dip look different and house made?

Interesting so lemon versus lime.

@Dejah - the beef w/ bitter melon and rice rolls is calling to me - thanks for sharing these meals - and best wishes to your guy.

@Toliver passed away November 29. I did not know him well but his posting persona was clear - a love of food and family written with a gentle kind hand injected with dry humor. @gfweb found this for us. The man leaves a hole.

He would have been so happy to hear that

Love bastilla and your take sounds like a must try - one of those foods I'll be thinking about too much

My dad used to do that but then instead of "popping off" he ended up with mangled bits.

I've seen that floss trick for cake layers but not for a yeasted soft dough - good to knough

nice crab. Local spiny lobster is my New Years eve or day choice but access issues this year. Maybe next year. our spiny lobster season is Oct to April.

In a plastic bag, out to concrete patio, make sure spread out well in bag, taps with mallet. How I did my baking nuts when FP was MIA. Not uniform but that is ok.

Toasted pilaf and similar preps like these https://www.foodandwine.com/recipes/toasted-spaghetti-clams and https://www.bonappetit.com/recipe/pilaf-with-vermicelli

You "heard" huh?

My area does not recycle at the household level. In speaking with L.A. County Sanitation the reasoning is that the wear & tear on the road of multiple large trash vehicles on narrow twisty roads makes it ecologically not smart - AND most people can not or do not follow direction on what goes where. A lot of waste goes to sorting stations where trained people rapidly sort out recyclables. Cost/benefit teeter-totter. Our new State mandate on organic waste recycling will roll out 2022 - should be amusing.