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Started By
Message
re: Anybody listen to Tom Fitzmorris lately?
Posted on 7/25/18 at 11:46 am to ShootingsBricks4Life
Posted on 7/25/18 at 11:46 am to ShootingsBricks4Life
quote:
Does anyone know why he was kicked out of Jesuit?
This is his story.
quote:
On top of that, it's Prom Night. The Jesuit Prom, which unlike her own school's prom (a crawfish boil) is a real prom, with prom dresses, corsages, and a date wearing a tuxedo. Just the date she was hoping for, a young man of very substantial achievement at the school I claim as my alma mater. I have not met him or even seen a picture of him, and I am not permitted to say any more about him here. I am thrilled, too. Her attendance at the Jesuit Senior Prom removes another chunk of the main unfinished business in my life. I was thrown out of Jesuit after my junior year. I wasn't doing any schoolwork at all, and I deserved that fate. In 2003, when Jude entered Jesuit High School, aside from being very happy for him I saw it as a sort of redemption for my sin. It got me back into the Jesuit community, where I have been active ever since. Even though Katrina moved Jude permanently to Georgetown Prep--a Jesuit school even older and more distinguished than the hallowed New Orleans institution--I have been able to hang on to be of service to my old haunt on Banks Street. Now my daughter is going to the prom I was denied, with a guy who by all accounts is exactly the kind of person Jesuit is famed for educating. Yes, I know there's a little mental illness in these ruminations. But I can't help but feel great satisfaction about it all.
From his Dining Diary on his site.
LINK
2
Posted on 7/25/18 at 12:18 pm to Gris Gris
To his credit that is very transparent.
Posted on 7/25/18 at 12:30 pm to Tigertown in ATL
It is. I feel he’s always been sort of an open book.
Posted on 7/25/18 at 1:29 pm to Gris Gris
Thanks Gris Gris. That's pretty interesting. I can see now why he doesn't have much connection with Rummel.
Posted on 7/25/18 at 3:49 pm to hungryone
quote:
only eaten crap muffs made with garden variety terrible industrial cold cuts
I would consider Cochon Butcher meats to be damn good, and they heat theirs. I have had Central Grocery (which is cold) twice and it doesn't come close to CB.
Posted on 7/25/18 at 4:14 pm to hungryone
The most interesting thing about the warm vs. cold muffuletta debate is the making of the sandwich verse the eating of the sandwich.
Assume you are an early 20th century truck or wagon driver who makes an early morning delivery to the French Market. Once your day's labors end, as the story goes, you head back out of town but pick up a sandwich for the road from this Italian grocer. Its maybe midday. Now you probably arent likely going to eat it while driving inside the city limits, too much congestion, commotion, things to look out for. But once you get outside of city limits, you will start eating it.
Now is that sandwich, 9-10 months out of the year going to be cold or Louisiana room temp (say 85 degrees or slightly warmed).
I agree cold cuts are best at room temp, but most restaurants, dont store even cured meats at room temp. They store them in a fridge. So if sliced and directly eaten they are consumed to cold.
All of this is a long way to say the best way to eat a muff is one that has had a chance to sit out at room temp and "heat" up slightly. This also improves absorption of the olive salad into the bread and mingles the flavors. I think this can also be accomplished by briefly warming it.
Of course, pizza with cured meats and olives is also pretty delicious when consumed hot, and pizza and muffs are related. So all of this is silly really.
Assume you are an early 20th century truck or wagon driver who makes an early morning delivery to the French Market. Once your day's labors end, as the story goes, you head back out of town but pick up a sandwich for the road from this Italian grocer. Its maybe midday. Now you probably arent likely going to eat it while driving inside the city limits, too much congestion, commotion, things to look out for. But once you get outside of city limits, you will start eating it.
Now is that sandwich, 9-10 months out of the year going to be cold or Louisiana room temp (say 85 degrees or slightly warmed).
I agree cold cuts are best at room temp, but most restaurants, dont store even cured meats at room temp. They store them in a fridge. So if sliced and directly eaten they are consumed to cold.
All of this is a long way to say the best way to eat a muff is one that has had a chance to sit out at room temp and "heat" up slightly. This also improves absorption of the olive salad into the bread and mingles the flavors. I think this can also be accomplished by briefly warming it.
Of course, pizza with cured meats and olives is also pretty delicious when consumed hot, and pizza and muffs are related. So all of this is silly really.
This post was edited on 7/25/18 at 4:15 pm
Posted on 7/25/18 at 4:19 pm to BlackenedOut
Interesting explanation
Posted on 7/25/18 at 4:45 pm to Tigertown in ATL
Ron, the gourmet waiter, is going to be guest hosting his show this Thursday and Friday.
Posted on 7/25/18 at 4:56 pm to BlackenedOut
I prefer them warmed. I like the bread to have a light crispness on the outside. I like the cheese to be a wee bit on the starting to melt side. I'll certainly eat them cold, but I warm mine.
Posted on 7/25/18 at 6:28 pm to Gris Gris
Room temperature is good too
Posted on 7/26/18 at 6:41 pm to Paul Allen
Ron put on a much better show today than what Tom has been putting out the past couple of years. It helps that Scot is a great interviewee.
Posted on 7/26/18 at 10:14 pm to tigercross
I thought he was great
Posted on 7/26/18 at 10:36 pm to Stadium Rat
quote:
So you work with me? I posted my story earlier in the thread.
Wow, I didn't see your post. I don't think you work at ExxonMobil. And, I don't think your initials are G.C.
All I can tell you is what I posted actually happened. I guess Tom has a real disdain for banana splits and those who ask about them.
Posted on 8/2/18 at 5:26 pm to Kevin TheRant
One guy called to tell Tom about a new breakfast place that opened where The Ruby Slipper Cafe used to be on South Cortez. Tom had the guy repeat the name of the new restaurant a few times because Tom couldn't understand what the guy was saying - "Fullblast Brunch". After talking to the guy about what he ate, Tom said....that restaurant we were talking about is The Ruby Slipper, with several locations. He is too preoccupied about losing his memory that he doesn't listen to people, then doesn't remember not listening. His producer can be heard feeding him the words he can't find himself.
Posted on 8/2/18 at 5:43 pm to tigercross
Stephen is the self proclaimed President of the Mary Ann Fitzmorris Fan Club. She is totally enamored of him and had him on one of the shows she hosted.
Posted on 8/2/18 at 6:18 pm to zoemaxsam
quote:
His producer can be heard feeding him the words he can't find himself.
Doug is hilarious. Needs his own show.
Posted on 8/3/18 at 7:37 am to tigercross
Doug is only on Monday - Thursday. It’s a different person Friday - Sunday.
Posted on 8/4/18 at 8:56 pm to Paul Allen
Listened while running errands today. He couldn’t remember Andrea’s address. Then some Baw called up wanting to talk about Chicken and Watermelon but Tom hung up on him.
Posted on 8/4/18 at 9:01 pm to Legion of Doom
quote:
Then some Baw called up wanting to talk about Chicken and Watermelon but Tom hung up on him.
Sounds about right. Tom doesn't acknowledge any restaurant open less than 20 years.
Posted on 8/4/18 at 9:33 pm to Legion of Doom
The last 30 minutes was awful. He couldn’t remember the name of a restaurant in Lakeview. The call was plain awkward.
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