PopsicleToze

I'm making these for the first time this weekend. I bought all of the ingredients. However, I have a couple of questions. The store here didn't have the split mung beans, so I bought whole ones, and they're not yellow, but green. Will this make too big of a difference or should I omit them? The only chestnuts were sweetened and in a syrup. Again, use them or omit. However, they did have dried chestnuts. Should I go back and get those? Thanks!

You wanted to see more about food. Totally understood. New Orleans is a great food city. However, before it can be about the food other factors must be in place. It's THE huge mother of all mothers of catch-22s. The staff has to have affordable housing in order to be able to be there; sources have to be in place to secure the ingredients, etc. If circumstances prevent affordable housing -- if all of those wonderful Louisiana ingredients cannot be sourced -- if those great restaurants cannot be sustained because the general population cannot dine there (we always did before -- now, financial circumstances dictate otherwise), the foundation is not there. Many sources say "New Orleans is back" and that's what people want to believe. But the truth lies in those vacant restaurants, and the city is NOT back. And that's the truth, and that's what the show portrayed. As far as the show, he nailed it. And as far as the chef who founded Cochon(sp?), whatta man!! To people who thought New Orleans residents weren't trying to sustain themselves, he is THE MAN with the story. He not only sustained himself but he broke into the city to do it. Now all he needs is a restaurant full of customers because I'm sure he has his own savings on the line. Many people do. And when creditors didn't want to lend money and with construction prices 3X what they were and with no population back to speak of, he had the resources to gamble. He gambled big, and I hope he has nothing but success. As far as that roasted pig, -- oh, man!! Rhonda

It was more of a texture problem -- texture was more like ordinary marshmallows. Definitely not mousse-like!

I made the strawberry marshmallows this weekend as a Valentine's Day treat. Only 1 person in my family liked them. To me, they were ordinary. I did everything that I thought I was supposed to do -- brought up temp to 240 deg and then placed in KA mixer for full 12 minutes. The taste wasn't bad, but were just a little better than normal marshmallows. The only problem I can think of is that when I poured them out, I had lined 2 half-baking sheets, but it all fit into one of the half-sheets. Maybe they were too dense. The mixture came to the top of the half-sheet, and they came out fine with the heart-shaped cutter I used. I live in Southern Louisiana, and it was about 70 degrees this weekend. It wasn't too humid, but I'm thinking maybe it was too humid to make this. Was it okay for the mixture to fit into one half-sheet, or should it have been too much to fit?

Warren LeRuth would be a great one to add. He owned LeRuth's restaurant on the westbank and also consulted with various companies to create dishes for them. I've heard that he is the person that created Popeye's red beans. One cookbook credits him with creating oyster-artichoke soup, which is amazing.

When we have lingered at tables, it was always a special night, and what was spent most likely paid for another turn of the table. Nevertheless, we have never been treated less than gracious, so I believe most people in the restaurant business understand that they are in the hospitality business and we understand how to be good guests. The previous poster said it best -- don't overbook. And don't forget that your guests are guests--paying guests, mind you, but guests nonetheless. They are not friends who love you anyway and will come back no matter what. If you offend them, they will just choose to dine at another establishment. So, just a warning - before you ask a guest to leave, be prepared to never see that guest again. If I were ever asked to leave a table, that restaurant would be scratched off my list no matter how "nicely" they asked me.

Sometimes it's for aesthetic reasons. For instance, when I make crabmeat au gratin, I always use white cheddar because I like the way it looks better than orange cheddar in the finished dish. Edited to add: Crabmeat au gratin is an all white dish and little bits of browned orange cheese, IMHO, takes away from its appearance.

I'm reading -- In fact, I've caught up on all of your blogs within the past 24 hrs

Define "healthy". It's not that. Whatever it is, we're just tired. We're tired of defending ourselves; we're tired of insurance adjusters; we're tired of contractors; we're just tired. Going out to eat is about the only thing we have left, and then they mess it up. I went to Drago's last night, and the charbroiled oysters were great, but service was horrible AND if the crabcake I had was not the worst I have ever had, it was Miss First Runner-Up. How much do we have to take? How much do we swallow? Rhonda

You're not alone. At first we were happy just to find a place open, but enough is enough. To be fair, when food/service/anything was not up to standards, I just let it go and tipped 20% anyway and tried not to say anything negative about anyplace, with the exception of one chef who shall remain nameless. Enough is enough, though. After being TOTALLY ignored for at least 10-15 minutes, I was fuming. The waitress just totally ignored me, although she saw me sitting at one of her tables. Not even a glass of water. Nothing. Nada. Maybe she thought one single woman at the table probably wouldn't be a good tipper, or some such nonsense. I told the manager that I had never been treated so poorly in a restaurant and that I wouldn't be back. Probably not fair to punish the restaurant, but I can't even drive by the place without remembering how fuming angry I was. Rhonda

Is there a thread devoted to making bacon? It will be my first time -- so I'm hoping for one with lots of pictures and instructions detailing what to do. Thanks

It's not just you. I once called Hallmark because of an incorrect spelling on all of their cards. The cards all referred to (Boss's Day). That was NOT what I was taught when I was in school. Imagine you're an editor for Hallmark and some unknown caller actually calls you to correct a grammatical error. I can still hear the frost in her voice, "Dear, didn't you know that the English language continuously evolves?" I let these things go now without saying a word.

She called him "a tool and a douche-bag." I would have called him a SOB. But Jason Perlow's statement that he would like to (and I'm going from memory), but something like --" kick him in the privates then put him in a wood chipper" really made an impression on me. Now, Jason, what's your real opinion of him? ROFL And you're right about Harold. Rhonda

Almost, but not quite. No roux with seafood, just in my humble opinion. Thicken it at the end of cooking with some corn starch and cold water. Also, do bother with the parsley -- it does make a difference. And I use more onion. No bay leaves? No thyme? I just might have to sue you. Rhonda

Hey. No putting down on Iceberg lettuce. There's nothing wrong with it -- it's cool; it's crisp & it makes a great wedge salad. Rhonda

Don't remove the skin. That's where a lot of the flavor (and gelatin) comes from. I just started adding chicken feet. Not appetizing to look at, but great stock. Rhonda

Seriously? You would order a bottle of wine at a dinner to which you'd been invited? A dinner for which wine had already been ordered and was being poured? Without asking your host? ← No, I would never do that, but I've had guests do that. And for one corporate event, which I'd set up, a manufacturer guest wanted a special brand of scotch that wasn't on the menu. The private club where we held the event told him he couldn't have it because it wasn't included in our contract (I didn't know that). He told me, and IMMEDIATELY on the spot I had them bring me the catering contract and wrote in that anyone could order anything they wanted and the cost would be covered. I went to the office to do that, and all he knew was that in the next few moments a waiter brought him his drink. In your case, we know your motives -- to show him who had rank, but we don't know his. Maybe he didn't know and he only wanted to order some wine he liked. You said yourself it was a little more expensive, but not much. What did you do? Put him "in his place." What you did to him in that process was not a class act. If you were really the alpha dog of this place, you wouldn't have felt threatened enough to have to act like that. Rhonda

Let me get this straight... you invited the speakers of this event as GUESTS to a restaurant, and then when one person (who was a speaker) ordered a bottle of wine, you nixed it so as to embarrass him and put him in his place since you were the "alpha dog." Forget this guy being boorish. You behaved worse than that. You treated a guest to a down-sizing for your own enjoyment so you could be recognized as THE "alpha dog." A guest is a guest, and, no, you don't have to ever invite them back, but while they are YOUR guest, you have a responsibility to treat them kindly. And that you didn't do… even worse… you did it intentionally. Rhonda

I'm glad you're here, too. Just reading about your meals is fascinating. Whoever said ANYTHING negative about you visiting, why you're visiting or what you're doing, must be someone definitely NOT from New Orleans because we appreciate you. Thank you for coming. I hope you have a great visit. I don't know about the French Market -- it wasn't open the last time I was in the Qtr and I haven't heard anything about it. Rhonda

BOTH of my grandmothers knew how to make chicken n dumplings taste out of this world! Unfortunately, they took that to the grave. I tried to get my father's mother's recipe (there's a reason for that), and the recipe fit on 1 3"x5" card. For the dumplings, she said, "Make your dumplings now." Rhonda

Emeril is not from New Orleans, but from Boston, or somewhere in Mass. He was very fortunate to be the Brennan's hire, and he did a great job. Since that time he has made a very successful career stemming from New Orleans the New Orleans food culture. Good for him. I wish him every success, and I'm sure his success will continue and he will continue to add to his restaurant empire. However, Chris Rose's comments about his restaurants in New Orleans being empty have merit. New Orleans has a deep heart AND a deep memory. Everyone has had said something they wish they wouldn't have, but his absence said more than his words ever did. IMHO, there are far too many great restaurants in this city – always have been, and always will be – for New Orleans to support in its greatest time of need than to support a “favorite son” who never was. Rhonda [edited for typo]

Great job, Darcie! Looking forward to the rest of your blog. Rhonda

Thanks, Brooks. I just emailed her. Hopefully, I will hear back tomorrow. Question. Would you mind if I (or you -- I think you go there sometimes, or someone named Brooks does) post the information on the local Tom Fitzmorris food board? I KNOW there are good people there who would want to help and who will help. The time for tears, fears & shattered hearts has passed. It is totally time for action. I have picked up trash on side of the road and was never more thankful than when all of the temporary "we're open" signs were removed from every curb. Slowly, I'm moving back into mainstream Orleans Parish, than staying in Jefferson Parish trying not to see the scars every single day. I sunk so low as to eat only when my stomach was growling so loud I was scared other people would hear it, and THEN even ate at whatever chain happened to be close by and open. It is sooooo time to get back to good food and to the New Orleans I know and love. I made stocks this past weekend, a huge roux to have in the fridge, sauteed trinity so that it's on hand, cleaned out the refrigerator, and generally made it a "stock up" day to replenish what's been missing in my fridge. I don't know how good I'll be at construction, but at the very least I can serve food and ice water to people, pick up trash, and whatever else I can do. Hey, if it turns out I'm good with hand tools, so much the better. I do know how to use a glue gun, and I've watched enough Trading Spaces to think I can use a pneumatic nail thing! Rhonda

What work days are you referring to? If it's cleaning up this city, I would love to contribute in any way possible. Rhonda

Great report, and it was so wonderful to be able to meet you in person. The things you cook and your experiences in Florida, Louisiana, Oklahoma, etc. sound so unique and exciting. Hope to see you again, and until then, I'll have an extra cafe au lait when I'm in the Qtr for you! Rhonda