re: What is the board's general consensus on Tom Fitzmorris?

TF's problem is that he offends people. His delivery of information in many cases is obnoxious, but that's his schtick. In some ways, it reminds me of a reality show. It works, though, because he gets people so angry that they continue to give him attention. On the other hand, he had to spend a lot of time monitoring his food forums and deleting criticisms about himself from his detractors some of whom had an odd obsession with him. Finally shut the last one down. I think he's got a new one that requires payment and use of real names or something like that. Years ago, the forums were good and there were some quality posters providing quality info and a lot of it. The place was never slow. Eventually, it went downhill.

I take his reviews with a slab of salt, but they're informative as far as details about the restaurants, signature and better dishes, info on busy times, making reservations etc... The top 12 lists can be helpful when you're looking for restaurants serving brunch on Sunday or open for Thanksgiving, Christmas etc... I also like to peruse his recipes.

He has some value, but I prefer to read his nomenu site rather than listen to him or read his posts on a forum on which he practices his talent of belittling people. He's a guy people love to hate.

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he taught me to put a stick of butter in my red beans at the end for creaminess.

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Martini, TF doesn't put butter in his red beans. I told you about doing that and I got it from our mutual friends in New Orleans.

His picture is next to the word "pompous" in the dictionary, but I don't get the folks who hate him so much that they are obsessed with him. Some woman started a food forum which she described as "non pompous". When she first started it, she spent much of her time talking about and attackin him. He was also somewhat obsessed with her. I think he posted there some or made obscure references to her on his site. If her site was mentioned on his, he deleted it. It was ridiculous. When his last forum was shut down, a good many folks went to hers for lack of a better place. The whole thing was juvenile. They both had a mental sickness, IMO.

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I am so glad we don't have any of that here.

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This place is plenty juvenile, but if you'd read those boards at the time, you'd know what I mean.

What is the other forum?

he's talking about BlackenedOut

though im not sure how his personality is, and how it would fit on radio.

Ducote seems like a good guy for radio. I dont think he knows much about Nola cuisine though.

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What is the other forum?

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I think he has a link to his on his nomenu.com site. The other forum where folks went is run by a woman who calls herself Mr. Lake. You can probably google it.

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The father of food critics in New Orleans was Richard Collin,

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Absolutely. I still use his and Rima's cookbook for classic dishes. Can't be beaten. Seriously, those who aren't familiar with him should check him out.

On the other hand, one of Fitzmorris' faults is his failure to give sufficient credit to non-traditional New Orleans cuisine. He bows and scrapes to some pretty damned mediocre restaurants because of tradition alone (and, yes, sponsorship).

People on his old forums would call and ask questions they knew would push his buttons or ask the same thing over and over again like his root beer glazed turkey recipe.

What was the issue about the German U Boat he had with BammBamm? That was the beginning of the end.

But as I said at least New Orleans has a daily restaurant and food show that is local. That in itself is pretty unique and I wish I could catch him daily in BR but it doesn't reach. Is he still doing his Saturday WWL show? I could get that one and when I had an office in NO I listened daily and could pick him up until Gonzales before it died.