Eat Your Heart Out Rob Long
Since it's Friday, please accept this diversion on an empty stomach:
From the good folks at Frog City Travel Plaza in Rayne, LA, we begin with the holy trinity of any good dinner: A good gumbo (chicken and sausage), along with rice and potato salad. (Give it a try. Tell 'em I sent ya. It won't do any good, but I'll feel better about it).
For breakfast, how about some eggs, stick-to-your-ribs grits, and a biscuit almost as large as a baby's head. Top that off with some Community Coffee, and you'll be so awake you won't be able to close your eyes long enough to blink. If the coffee is too strong, just ask for a small slice.
Last, for the big rig night stand that has almost everything, pick up a gator head in the main store. I named this one Boudreaux. Someone suggested David Axelrod, since neither one of them ever shut their mouths. But I do have some standards at least,...and Boudreaux makes a much more coherent argument.
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May '10
Re: Eat Your Heart Out Rob Long
Next time you are southern Ohio, stop and get a Skyline Chili....nothing like it.
Sep '10
Re: Eat Your Heart Out Rob Long
I notice you've neatly crafted the separation of Church and State juxtaposed with Churchill's alligator trying to eat the Asian tiger last.
Dec '10
Re: Eat Your Heart Out Rob Long
Dave, you give me hope that should I find myself ever making real use of my CDL that it won't be nearly as bad as I've heard.
Jun '10
Re: Eat Your Heart Out Rob Long
Dave: you've got to give us a good recipe for the chicken and sausage gumbo (I have a feeling it will be hard to find the right sausage in Utah).
Second, I note that you carefully did not let us see your automatic rifle, pistols, and hand grenades.
Oct '10
Re: Eat Your Heart Out Rob Long
I love proper grits so much that I can't stand it. It's one of the many joys that I have when I get to travel to the southern United States. I swear if so much as make eye contact with a Southerner, you get a good meal out of the deal.
Jul '10
Re: Eat Your Heart Out Rob Long
You might not remember the rules about eating in Louisiana.
Today is Friday.
Friday is Catfish.
Jun '10
Re: Eat Your Heart Out Rob Long
What? No sweet tea?
Mar '11
Re: Eat Your Heart Out Rob Long
tabula rasa: Andouille is typically the sausage that is used in these recipes, but you can use any good smoked sausage. You should be able to find it pretty much anywhere in the country, and if not, there's this new thing called the internet, where you might be able to find it.
In my experience, the keys to a good gumbo are getting a good brown roux and using the cajun holy trinity (onion, bell pepper & celery).
I just made up a big ole pot of sweet-potato, andouille soup, with a little bit of cream, molasses and a splash of Wild Turkey to give it a kick.
Jun '10
Re: Eat Your Heart Out Rob Long
2klbofun: tabula rasa: Andouille is typically the sausage that is used in these recipes, but you can use any good smoked sausage. You should be able to find it pretty much anywhere in the country, and if not, there's this new thing called the internet, where you might be able to find it.
In my experience, the keys to a good gumbo are getting a good brown roux and using the cajun holy trinity (onion, bell pepper & celery).
I just made up a big ole pot of sweet-potato, andouille soup, with a little bit of cream, molasses and a splash of Wild Turkey to give it a kick. · Oct 21 at 2:29pm
Do you drink the Wild Turkey before, after, or while eating the soup?
Jun '10
Re: Eat Your Heart Out Rob Long
Norwegian Soul Food:
http://www.youtube.com/watch?v=W1r0q3ZxNds
Re: Eat Your Heart Out Rob Long
Pseudo, you have no idea how glad I am you caught that. ...Lord knows I didn't.
I'm not sure what kind of wrench this throws into this exquisite juxtaposition,...but it isn't an Asian tiger. It's hard to make out in the picture,..but just under the tiger are the letters "LSU." And given the results when those Tigers played the Florida Gators,..well,....it becomes problematic.
Re: Eat Your Heart Out Rob Long
Your Majesty, some days are better than others. I just finished a rough one. The consignee took five hours to unload my trailer, making me four hours late for the pick up appointment, which took another two hours, after which time they had overloaded me, meaning that I spent the next hour at a truck stop shifting the trailer axels backward and forward trying to balance out the weight so as not to be illegal (barely made it), only to have a trailer tire go flat in the middle of it all, prompting yet another huge delay. All of that, and less than 30 miles driven today,...and I get paid by the mile. So when something good happens, like an overnight stay back home in Bayou Country,..look for me to post it and savor the moment.
Re: Eat Your Heart Out Rob Long
tabula rasa: Dave: you've got to give us a good recipe for the chicken and sausage gumbo (I have a feeling it will be hard to find the right sausage in Utah).
Second, I note that you carefully did not let us see your automatic rifle, pistols, and hand grenades. · Oct 21 at 12:51pm
Tabula, on the first count, I need to clear that with family. Even my grandmother never told us all the ingredients and her gumbo was worth going to war for.
On the second count,...of course you didn't see any weaponry. I've always liked surprises.
Re: Eat Your Heart Out Rob Long
Michael Tee: You might not remember the rules about eating in Louisiana.
Today is Friday.
Friday is Catfish. · Oct 21 at 1:13pm
What can I say? I'm a culinary iconoclast. Lassiez les bons temps rouler!
Re: Eat Your Heart Out Rob Long
Cas Balicki
2klbofun: tabula rasa: Andouille is typically the sausage that is used in these recipes, but you can use any good smoked sausage. You should be able to find it pretty much anywhere in the country, and if not, there's this new thing called the internet, where you might be able to find it.
In my experience, the keys to a good gumbo are getting a good brown roux and using the cajun holy trinity (onion, bell pepper & celery).
I just made up a big ole pot of sweet-potato, andouille soup, with a little bit of cream, molasses and a splash of Wild Turkey to give it a kick. · Oct 21 at 2:29pm
Do you drink the Wild Turkey before, after, or while eating the soup? · Oct 21 at 2:38pm
Cas, the answer is yes. Definitely. Emphatically. Yes.
Jun '10
Re: Eat Your Heart Out Rob Long
Dave Carter
I'm not sure what kind of wrench this throws into this exquisite juxtaposition,...but it isn't an Asian tiger. It's hard to make out in the picture,..but just under the tiger are the letters "LSU." And given the results when those Tigers played the Florida Gators,..well,....it becomes problematic. · Oct 21 at 3:06pm
Gator tastes good, or at least it did last Saturday. However, tomorrow, take it easy on my Auburn-brand of Tigers. Save your worst (or best) for Bama.
But man, Dave, that food looks good.
Re: Eat Your Heart Out Rob Long
Not this time. After my dehydration related problem of a few weeks ago, I'm trying to cut down on caffeine,... at least after my coffee.
Re: Eat Your Heart Out Rob Long
Jim Chase
Dave Carter
I'm not sure what kind of wrench this throws into this exquisite juxtaposition,...but it isn't an Asian tiger. It's hard to make out in the picture,..but just under the tiger are the letters "LSU." And given the results when those Tigers played the Florida Gators,..well,....it becomes problematic. · Oct 21 at 3:06pm
Gator tastes good, or at least it did last Saturday. However, tomorrow, take it easy on my Auburn-brand of Tigers. Save your worst (or best) for Bama.
But man, Dave, that food looks good. · Oct 21 at 3:15pm
Jim, we will have three of our starters sidelined for disciplinary issues. That may help out on Auburn's side of the equation, but I support our coach's decision. College athletes aspire to be pro athletes, and too man pro athletes evidently aspire to have arrest records. It's nice to see a coach work against that trend. That having been said, I'm sure we'll still give you guys our best shot and vice versa. The SEC is tenacious.
Jun '10
Re: Eat Your Heart Out Rob Long
I think I've heard something about it. Didn't Al Gore invent it?
Oct '10
Re: Eat Your Heart Out Rob Long
Rant: That second photo just chaps my...well, it just chaps. It's the little token bowl of grits that bothers me. When I left the south in 1980, it was routine that grits would go right on the plate with everything else, not confined to a little ceramic prison. You can't get enough in those little bowls for one thing and grits are made to mingle. Chop up your eggs and bacon and mix them in. And they're cheap. The way restaurants treat them now you'd think they were doling out white truffles. Grits should cover a third to half the plate. They do at my house.