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'The Next Iron Chef': Crazy Desserts

That's the thing. It's not a New Orleans accent. Anyway, this has nothing to do with food...

TAPrice at 12:40PM on 10/08/07

'The Next Iron Chef': Crazy Desserts

The shame. The shame.

TAPrice at 10:27AM on 10/08/07

'The Next Iron Chef': Crazy Desserts

Let me just state for the record that NO ONE in New Orleans says "Nawlins." That's what tourists say. Ok, now that I've got that off my chest...

Thanks for the recap. I saw a screener earlier this week, but it didn't include the final segment. Glad to hear who won and how it turned out.

TAPrice at 9:27AM on 10/08/07

Deliciousness Alert: Bouchon Bakery Pesto Croissants

Had you not plucked Adam from obscurity, he too might have been just another man with an MFA selling three dollar pastries.

(Ok, I guess he's be a man with a JD and an MFA selling pastries.)

TAPrice at 4:01PM on 09/25/07

Alice Waters Blogs (Sort Of)

I think you need extremists and idealists to start a movement. The problem is, they're often not well suited to lead a movement once it gets some traction.

TAPrice at 2:15PM on 09/19/07

Los Angeles Times: Food Critics Not So Anon Anymore

I haven't read the article yet, but didn't Gold out himself? If I remember, all those photos of Gold after he won the Pulitzer were posted on the L.A. Weekly website. Given that he works there and his wife is the editor, I always assumed he didn't care about posting the photo.

TAPrice at 6:31PM on 09/12/07

Cook the Book: Shrimp Creole

Austin's shrimp Creole is the only version I've ever enjoyed. He was a master. His death was a real tragedy.

The year before he died, he quit frying at Jacques-Imo's and became the head chef at Pampy's. He was hoping to train a new generation of African American chefs.

It was great to see him working the dining room at Pampy's like a celebrity.

TAPrice at 6:28PM on 09/12/07

Time for a Drink: The Pompier

Hey Paul,

I must have misremembered seeing multiple version of a pompier with gin. After searching my bookshelf, I only see one such version in Gary Regan's Joy of Mixology. In the headnote, he says that the gin is his own addition. He calls it a Pompier Cocktail to distinguish it from the classic version (which he doesn't actually include).

TAPrice at 11:38AM on 08/07/07

Time for a Drink: The Pompier

I accidently made this with sweet vermouth, which also turned out really nice. Tonight I'll try it with dry.

Most other recipes include gin. Any reason that you left it out?

TAPrice at 11:47AM on 08/06/07

Overused Food Words

The entire food as sex metaphor is completely played out.

TAPrice at 4:20PM on 07/27/07

Time for a Drink: The Sazerac

I meant to say that it's never gone out of fashion in New Orleans.

TAPrice at 1:12PM on 07/23/07

Time for a Drink: The Sazerac

Maybe the popularity of the Sazerac has to do with the attention on New Orleans post-Katrina. Lots of cooks have been coming down to volunteer. Also, the Tales of the Cocktail has grown in popularity, and the sazerac is pretty much the mascot of that event.

The drink has never gone out of fashion. Most good restaurants can create a solid sazerac (you'll have worse luck at bars).

It's a fine drink. I can't think of anything better before a meal.

TAPrice at 10:44AM on 07/23/07

James Beard Journalism Awards Announced: A Few Thoughts From Your SE Overlord

Ed, you tease, we want to hear your reservations about the journalism winners.

TAPrice at 11:05AM on 05/08/07

http://forums.egullet.org/index.php?showtopic=68657

Best Fried Chicken Joints in NYC

Ed,

It was great to see you mention Austin Leslie. He truly was one of the greats. Katrina took a heavy toll on older members of New Orleans, and Austin was one of the pillars of the city's culture that we lost.

By the time the storm hit, Leslie had move on from Jacques-Imo's. No longer relegated to a deep fryer in the corner, he was working the crowds and training young African-American chefs at Pampy's. Take a look at these photos to see what the man did beyond fried chicken:

Austin's return to glory was too brief. It certainly didn't make up for the indignities he suffered before his death: trapped on his roof, stuck in the Super Dome, the stories you've heard.

Damn I miss his cooking.

TAPrice at 12:55PM on 08/18/06

LIVE: The James Beard Awards

Did Willie Mae actually cook at the ceremony?

It's a good project. I've volunteered for about three weekends over at the Scotch House.

TAPrice at 7:18AM on 05/09/06

Thanksgiving Leftovers: Turkey Gumbo

In the past I've always made turkey chili the day after Thanksgiving, but last year I made gumbo too, following Marvin Woods recipe from his New Low Country Cooking. The beauty was I'd made and frozen the creole sauce in the summer and just had to make the turkey stock. It was a delicious way to use up so many leftovers and have a meal very different from the day before. My cousin and aunt were literally sticking their forks in for a taste before it was even done!

Otabenga at 5:26PM on 11/13/09

Overused Food Words

"Yummy" - it should be prohibited for use by anyone older than 12. When grown men and women say "it's so yummy!" (especially about something they just made themselves) - ewwwwww!

Also, "reduce down" as in "we'll add some wine and reduce this sauce DOWN for 5 minutes". As opposed to what, reducing it UP?

brooke29 at 11:46AM on 03/05/08

Overused Food Words

It used to drive me insane to see "x" at the end of the word until I started to work at a hospital 10 years ago. Everything ends in x to abbreviate -- history = hx, diagnosis = dx, etc. I still hate seeing "u" for "you" and "ur" for "your/you're," which propagates the erroneous use of your and you're. ARGH! I've gotten better about "tho" and "thru."

Back to food.

- "special blend" -- yay for vagueness
- use of the word "sushi" for anything raw. FFS, sushi doesn't even mean raw!
- innards

Cassaendra at 11:20AM on 03/05/08

Fat and Happy Food Slut at 10:59AM on 03/05/08

Overused Food Words

Oops, make that, "reduced to 'so and so gets it.'"

Fat and Happy Food Slut at 10:57AM on 03/05/08

Overused Food Words

"Gets" for "understands," especially with the adverb "really." For instance, "so and so really gets the New York restaurant scene," or "really gets food," or "really gets service." It's a lazy, imprecise and charmlessly colloquial locution, and I hope it heads to the blogosphere tar pit as quickly as possible. Even worse when reduced "so and so gets it."

Overused Food Words

I can't explain it, but I really hate the word "unctuous."

As for "foodie," it would be nice to come up with another simple word we could use to describe ourselves. I don't love it, don't hate it. When someone says, "she's a real foodie," about me, it has a very specific meaning. Sometimes I say "food is my hobby," but it may not be clear that I mean I like thinking about food, shopping for it, preparing it, eating it, serving it to friends and family, etc. I'd love a simple word that could convey all that.

Kerosena at 10:37AM on 02/26/08

Overused Food Words

I agree with the people who said "toothsome" - ewwwwww!

CookiePie at 10:18AM on 02/26/08

Overused Food Words

@thebrokedown - I am guilty of using an "x" it is a habit developed from working in kitchens for 10+ years and before that college training to use it - chix for chicken etc. it is a shorthand and yeah it carries over to my every day life.

I always crack up at the way wines are described "oaky, smokey, fruity (duh, they are made from grapes) musty, lively" etc. all that from a beverage? I like wine too, but wow.

SayWhat at 10:13AM on 02/26/08

Best Fried Chicken Joints in NYC

Ed, you have to update your list here. Rack & Soul's fried chicken was nowhere near one of the best in the city. It wasn't bad, but it was very average to say the most.

I must give a non-NYC fried chicken tip to everyone though. If you ever find yourself in or near Nashville, TN, go to Prince's Hot Chicken. It is truly amazing fried chicken (and really hot).

Taylor at 3:40AM on 12/21/07

Thanksgiving Leftovers: Turkey Gumbo

This recipe is an Emeril rip off...even the ingredient list is the same!
Check: http://www.seriouseats.com/recipes/2007/11/turkey-gumbo-thanksgiving-leftovers-recipe.html

AG4JAZZ at 6:12PM on 12/12/07

Thanksgiving Leftovers: Turkey Gumbo

I was fortunate enough to experience Sara's turkey gumbo first hand when she was in Wisconsin in November. It was amazing! The amount of time, energy and love that went into that gumbo was apparent when looking around the room full of people happily devouring it. Sara's an artist with food!

JanaW at 7:53AM on 12/03/07

Thanksgiving Leftovers: Turkey Gumbo

There's nothing better than turkey andouille gumbo...and I second your recommendation of Jacob's andouille. It's excellent. I'm lucky to live close enough not to have to import it...it MAKES a gumbo

kimblyl at 8:31PM on 12/02/07

Photo of the Day: Turducken! For Cats!

Wow, I'll have to get this for my kitty for Christmas! *wink wink*

CandyAddictSera at 10:58AM on 11/27/07

Thanksgiving Leftovers: Turkey Gumbo

I made this tonight with the stock I did from my smoked turkey (and using the smoked turkey remains and turkey anodouille) and it was fantastic. Thanks so much for the recipe!

foodiegirl71 at 11:27PM on 11/26/07

Photo of the Day: Turducken! For Cats!

Funny to catch this photo here - I just opened a can of it in my kitchen...

The Merrick food is some of the best cat food we've come across for our kitties. Even the Turducken flavor. There are vegetables! And real meat! We switched over during the pet food scare, and can't imagine going back to anything else.

mintyfresh at 1:26PM on 11/25/07

Thanksgiving Leftovers: Turkey Gumbo

The feather, much like the baby in a king cake, is a much desired prize. Were you on top of things you would have felt the need to supply the gumbo at the next party in the same way that the baby biter gets to bring the next King Cake during the Mardi Gras season.

And as far as the next pot of duck gumbo goes, it's looking kind of rough right now in the Delta. It needs to get cold up in your homeland before the ducks start to appear down here and right now there aren't many on the ponds or circling the holes in the woods. It's a been a very slow first weekend of duck season. Hopefully it will get cold up North sooner rather than later.

Brooks at 12:51PM on 11/24/07

Thanksgiving Leftovers: Turkey Gumbo

sara learned well in her 7 years in south louisiana, this is indeed a traditional cajun recipe. i've grown weary of folks calling a dish "cajun" just because they tossed some red pepper or hot sauce into a dish, the recipe from sara is the real thing.

miachef, we eat potato salad as a side dish with gumbo but if putting it in the gumbo tastes good to you...enjoy it.

we call roux "cajun napalm" and if you get it on your skin you'll be very uhappy, also, if you begin to get dark specs in the roux, dump it out and start over again, flour and oil are cheap.

olddad at 8:12PM on 11/23/07

Thanksgiving Leftovers: Turkey Gumbo

I had gumbo this Thanksgiving too but a traditional seafood gumbo. Using the turkey is a great idea that I may suggest we try next year! Oh, and the potato salad IN the gumbo works better than anyone imagined when told by the hostess that "Cajuns eat it that way."

miachef at 4:51PM on 11/23/07

Thanksgiving Leftovers: Turkey Gumbo

After cooking for two days straight prior to Thanksgiving, I assumed I would take a few days to recuperate...but when I saw this turkey gumbo recipe I couldn't resist. It's already in the works and smells wonderful. Thanks!

elaine nan at 3:22PM on 11/23/07

'The Next Iron Chef': Lead and Inspire

I predicted this. Here we are behind Symon 100%. Way back from Melting Pot, I just dig his old world/home flavors and menus.
GO Michael!!!

JerzeeTomato at 10:53AM on 11/07/07

'The Next Iron Chef': Lead and Inspire

Harold, iirc, they had 2500 pounds to spend, not 2000--but that's my recollection; I only watched the episode once.

Now can I admit that I have a massive crush on Symon? Adorable AND he can cook! Sigh...

Curlz at 10:48AM on 11/06/07

'The Next Iron Chef': Lead and Inspire

I agree with Charlotte. I like them both. Although Besh seems to play the nice guy while Symon really is and you gotta love that laugh. Imagine what all those foody frenchies though of him when he was talking about ramming home the lobster hot dogs and then laughing like a mad man. Maybe I missed this but will the actual next iron chef replace one of the current ones?

javajoe79 at 9:15PM on 11/05/07

'The Next Iron Chef': Lead and Inspire

I agree. While Mario and Morimoto really do seem to be everything an iIon Chef should be--in other words, slightly more than the average human--Flay gets points for hard work but very little for imagination, and Cora? I never understood her either. Either Besh or Symon will fit in with the best of the Chefs; Flay and Cora will look a little left out in this company.

For my take on this episode, please go to http://www.annienewman.typepad.com

annien at 2:50PM on 11/05/07

'The Next Iron Chef': Lead and Inspire

Spelling aside -- so did I -- I want both Besh *and* Symon to be Iron Chefs -- they're sort of complementary (and I am weary, weary of Bobby Flay and have always been bewildered by Cat Cora).

Charlotte at 1:19PM on 11/05/07