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MC Horoscope

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Everything posted by MC Horoscope

  1. I thank lperry, porcupine, and all the other great gardeners on this board who've shared their knowledge!
  2. Who to? The police who freed Wilson Ramos from kidnappers!
  3. Prudhomme Family Cookbook, pork grillades in rusty gravy, and black eye peas with ham and bacon
  4. Two tables only! Right off the meat and cheese counter behind the shelves of pastas. Easy to miss.
  5. We can't be there tomorrow but wish you a wonderful time!
  6. St. Martinville does one, called La Grande Boucherie des Cajuns around Mardi Gras time. But it's not like you get to taste that great porkback stew Tony featured. That looked awesome. Even better looking, for me, was that crawfish bisque cooked the night before the boucherie on No Reservations. That looked terrific! As many boucheries as I have been to in my life, and I am from down there, I have never seen anyone make blood sausage, so I think they were doing something rare and unrepresentative there just for the show. For Tony to call that "boudin" will certainly confuse visitors who go to Best Stop in Scott or NuNu's in Maurice or Johnson's Boucaniere in Lafayette and ask for boudin. Not typical Cajun boudin at all. This is the place to look for reviews of Cajun boudin. Certainly a very positive show! Hope it inspires interest in people who think they have seen it all when it comes to Cajun cooking, when they may have just scratched the surface. Wish someone had shown how to make an okra gumbo without roux!
  7. Thanks for the report on Spahr's, Joe! Sounds like the kind of place we should try on our drive from NOLA to Lafayette (in Des Allemands). Been meaning to go to this historic "German Coast" small town in the middle of nowhere. I found out that my father's side of the family lived there even before the Grand Derangement in Nova Scotia ended up with the Acadians and my mother's side of the family moving to Spanish-owned Louisiana. That would make me a mix of French Creole and Acadian, the mix that became the Cajuns. Cafe Vermilionville had been off our radar for years but I sure would like to try it next time down there if the gumbo is that good!
  8. Didn't notice any drop off for the pizza on a recent Friday for lunch, but it may be too soon to tell. Had the Americano.
  9. Thanks! Caught this about garlic planting, in the Post: http://www.washingtonpost.com/lifestyle/home_garden/garlic-a-bulb-for-patient-foodies/2011/09/27/gIQARkoJOL_story.html Now is the time.
  10. Joe! My notes about Café des Amis in June report that my wife and my brother-in-law both enjoyed their flounder stuffed with crab; my sister liked her dish of fried catfish stuffed with shrimp etoufee; and I was the dud who was lukewarm about my redfish courtbouillon with "corn macque choux." I put "corn macque choux" in quotes in my diary because it just was not the home style dish I grew up with, which I think is one of the most overlooked great Cajun dishes that no restaurant seems to do right. More like Green Giant Mexicorn from the can with some tasso thrown in. Yé yaille! You're right about the atmosphere of the restaurants! Cafe des Amis is charming! Beautiful old fashioned bar. Live music Saturday morning. On the other hand it's almost depressing to drive to Poor Boy's Riverside Inn, in an industrial part of town. Kind of like driving to Jerry's Seafood in Lanham! It is a great local favorite. Duck and andouille gumbo, chicken and sausage gumbo, seafood gumbo. Wow. But you would do well to go to Cafe des Amis. In Breaux Bridge is one of the most unique things to find in Acadiana, the La Poussière dancehall. This is the "cathedral" of Cajun music. As recently as 2009, the Saturday night band had a regular gig there for 35 years. Walter Mouton and the Scott Playboys. Retired. The nice folks who run the place are trying to hold on to some tradition.
  11. All good choices! So many good choices, really. It's no time to start a diet when you're cruising down there! Gonna check out Juniper in Mandeville as that's on our way when we drive to Lafayette. Thanks for the tip. We have been known to stop in Covington at Acme Oyster House to breathe in a poboy before. Old Tyme Grocery's on St. Mary Street. That part of Lafayette is known as Holy Land, for all the St. streets around. Please report to us when you're back.
  12. Went to Cafe des Amis in June. It was good, but prefer Poor Boy's Riverside Inn in Lafayette. http://www.poorboysriversideinn.com/ Really enjoy their gumbos! Breaux Bridge also has Glenda's Creole Kitchen, featured in a recent No Reservations episode. Zimmern featured Soop's restaurant in Maurice, south of Lafayette. Good lunch spot for home cooking! Really good gumbo and catfish courtbouillon! Lunch changes daily so call ahead. Everybody does. The phone rings off the hook whenever we go there! The patient Hebert sister runs through the daily specials. Old Tyme Grocery for poboys! That's a good choice. I like Chris's Poboys better. The Roast Pork poboy I can breathe! One location on the southside is in a gas station. The one on the northside is across the street from Pizza Village. Crust like a cracker but good toppings on the Landry Special and Dupe Special. Don't try the gumbo at Chris! No flavor. Haven't been to Cafe Vermilionville in a long time, but I hear from locals that it is still good. Have fun!
  13. Who to? The Baltimore Orioles for eliminating the Boston Red Sox. And to the Nationals for ending the season with an exciting month of September!
  14. Well, to answer my own question, there was no 5 oz. option at Ray's the Classics in Silver Spring last night when we went. Bistro was packed at 6:00! Lots of foot traffic in front of the Fillmore.
  15. Indeed this is still a good tip! Thanks! I tried this last night (our first visit) and really enjoyed it. The chicken is so soaked with sauce it comes out brown. You may not even recognize it as chicken. There's also a dish on the Chicken Chettinad platter that the waitress explained to me was something like cream of wheat with spices and herbs, and it was very comforting.
  16. If anybody in the area does sweetbreads better than this place, I would like to know. Never had them so tender and flavorful! Their fois gras is also great, though I passed it up this time. Appetizer Saturday was Hawaiian sweet shrimp with garlic butter and some sort of whipped pistachio base and piatcohio oil. Sweetest shrimp I have had in a while. Braised spare ribs, oh my! One of us had wine, the other didn't, but our server had no air of condescension whatsoever. In fact, he gave us tips on how to cook sweetbreads at home. This is one of the best values for a high end restaurant in the city that we have encountered. When you pay an arm and a leg at other well known restaurants for bland food, then you remember the complex flavors at this restaurant, it's just surprising how this place is under the radar for so many people. Stodgy is definitely the wrong word for this cuisine.
  17. Not quite. It's in Hillandale in the Hillandale shopping center. This is not in White Oak at all. White Oak has the White Oak shopping center. Different towns along New Hampshire Avenue, different shopping centers. I would like to try this out! I live north of the Hillandale and White Oak communities in Colesville, so I could pick up on the way home!
  18. Who to? Stephen Strasburg of the Washington Nationals, first MLB start since Tommy John surgery. Scoreless through 3 at the moment, and probably coming out after 4. May he have a long, healthy, and successful career bringing a lot of baseball joy to our Columbian District.
  19. Garlic, but the ground has to be dry. Maybe not this week! I went to the nursery and also saw brussels sprouts and cauliflower. I put in some parsley and lettuce yesterday. This was our best year for tomatoes and basil, so I am just not ready to shut down yet.
  20. Thanks! Those links were just what I needed. Depends on the fruit, and you have to be careful of overripening.
  21. This is making me curious. You know how you sometimes have to buy a piece of fruit that is not fully ripe yet? I read on another board (not even food-related) that if you leave the fruit out in a paper bag for a day or two, it hastens ripening because the bag captures some kind of gas emitted by the fruit, and that gas (ethylene) speeds up ripening. Supposedly very good with pears. Is that correct? Can anyone explain this? (Not sure I would trust what "credentialed" Wikipedia posters like shitwhistle32, nedsexy, or 71.136.243.130 have to say about this.)
  22. Note to self. Stock up on D batteries when demand is low. They were the first to sell out at my local Safeway and Giant. Apparently the most used. I would hate to lose what I just put in my freezer from the garden this summer!
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