apacheba

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Would appreciate if you would post how to make those popcorn balls with Steen's.

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Steen's Popcorn Balls

Lost a good one last weekend :

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Acadiana has one less dining destination. Catahoula’s in Grand Coteau has closed its doors. A victim of the economy and the drive to the historic town in St. Landry Parish, chef and owner Jude Tauzin extinguished his flames for the last time after dinner on Sunday night. “I’ve been struggling for a while. I couldn’t hang on any more,” says Tauzin.

The beautiful restaurant, located in a former general merchandise store, was one of the premier eating establishments in the area. Founded in 1996 by John and Hillary Slaughter, the restaurant featured innovative seafood dishes and huge photographs of Catahoula hounds, shot by photographer John Slaughter. Tauzin, first as chef, then as owner, took the cooking to new heights, garnering accolades from foodie journals like Southern Living and Gourmet magazine.

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Catahoula's closes, doggonit

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Soops in Maurice is only about 4-5 miles down Johnston.

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That's a pretty ambitious shot for lunchtime traffic on Ambassador. Better take the scenic route down Kaliste to E. Broussard take a left down to 92 then a right thru Milton to Maurice ... or just go right on EB to Johnston.

Or ... right around the corner from the OP on Kaliste Saloom try this place for a plate lunch :

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SONJA’S CAJUN DELI, 2807 KALISTE SALOOM ROAD, LAFAYETTE, 988-0516
Formerly Comeaux’s, this tiny yet popular Exxon station is practically a full scale restaurant, offering breakfast, daily plate lunch specials, po-boys, and dining tables to boot.

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Fill 'er up [article lists popular "quick-stop / hole-in-the-wall" spots around Lafayette ]

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I wouldn't call it sausage, more like a type of jambalaya in a casing.

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I wouldn't call it sausage either, but it is ... its blood sausage but we all mostly eat the unbloody white boudin and never call it sausage. If you wanna call it something in a casing it's more like dirty rice than jambalaya.

As for the novice wondering if local people know it can be eaten "raw", that would be a yep my friend ... for breakfast, lunch, dinner & midnight snack. Welcome to Louisiana.

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change the face of this country and everything we do

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That's the general idea, amigo.

For me, old cheap charcoal is the way to go. All the better if it's wet and sandy and the mosquitoes are eating you alive, with WWL on the radio.

To everything, there is a season.

That was the season for ... 'Our hitting coach sucks' and 'WTF is up with all the baserunning errors?' and 'Bench (Dean-Ochinko-Helenihi-Mitchell)NOW!! ... threads.

This is the season for ... 'JJ vs JL' and 'Jai vs Hawkins' and 'JaMarcus vs Flynn' ... threads.

I agree with anybody replaying/reliving the 2009 baseball season. It doesn't get much better than that.

He definitely will not start midweek games ... because he will start all Friday & Sunday games during the season and every single postseason game thru the CWS ... his record in 2010 will be 44-0 (all complete games) with 731 Ks. Also, this fall he'll go both ways starting all 14 games at QB besides playing middle on defense. "Middle" is a new position created by Jones ... LSU will play 5 DLs and 5 DBs, and Chad Jones at middle. No team will score against them.

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*********** I once saw a documentary called "Men of LSU," which dealt
with the intensity of LSU fans' loyalty to their Tigers. I remember a
scene in which two guys driving to an LSU game ran off the road and into
a canal; after escaping from the car and swimming to safety, their only
concern seemed to be their game tickets. Once they were determined that
their tickets were okay, they shook off their close call and thumbed
their way to Baton Rouge. Nuttin' was gonna keep dem guys from watchin'
dem Tigahs.

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The quote is from a very old blog entry I found while looking for something else. I remember seeing this documentary on TV way back in the day and wanted to see if anybody knows about it or how to get a copy. It was originally made no later than the late 70s or early 80s.

Yankees draftee news

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Standing 6'6 and weighing 210 lbs, RHP Brett Bruening of Grayson County College in Texas has noticeable size and projection. His talent is also evident (bumping 95 and 96 mph), as hehas committed to play for perennial power house Louisiana State University next season. BA had this to say about him before the draft:

Heis still figuring out his delivery and command after missing two years in high school following elbow surgery. He also will have to develop reliable secondary pitches, as his curveball and changeup are mediocre. Pro clubs can't help but notice his fastball, but they may let Bruening spend a season at Louisiana State before investing heavily in him.

This pick reminds me of the selection of Justin Harper last year - a JUCO righty with fantastic velocity, but sub-optimal control. I suspect that, as with Harper, the Yankees are going to follow Bruening in summerball for the next two months, and then make an offer if his control improves, or if they see a flaw that they know can be corrected once in the system.

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Fggn Yankees better quit screwin around with our good players. LSU > NYY

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I love celery in my gumbo

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LSUGUMBO oughtta know. When I make the sign of the cross I say in the name of the Father, the Son and the Holy Ghost. You can't leave out the Holy Ghost - or the celery - from the Holy Trinity.

Coach Wright ...

There's dozens of different kinds of gumbo and a thousand ways to make them but if you want to try a pretty basic gumbo here's one :

To make a chicken and sausage gumbo ...

Slice a pound of smoked sausage and fry it up in a tablespoon of cooking oil or bacon grease in a big heavy pot over medium heat til its browned on all sides. Then use the same pot with another tablespoon or 2 of oil to brown about 3 or 4 pounds of chicken pieces til all golden. Set the browned sausage and chicken aside and put another half-cup of oil in the pot and stir in a half-cup of flour. Now youre making a roux which is what thickens the gumbo and makes it taste 'cajun'. A roux is just flour browned in oil so it's simple, but you can't let it burn even a little or its ruined ... you have to stand there and constantly stir and stir the flour around in the oil as it cooks. It will turn from white to yellow to tan to light brown to dark brown eventually but it takes 30 mins at least and you cant walk away from it even for a moment or it will scorch ... and then you have to throw it away and start over. It takes patience but just keep stirring it all around scraping the bottom of the pot as you stir and it will cook til brown. Once the roux is dark enough for you, toss in 1 large or 2 medium chopped onions and a half-cup each of chopped celery and chopped bell pepper, and a tablespoon or 2 of chopped garlic. You have to have them all chopped in advance so they're ready when the roux is done. Put them right in the hot roux and fry them while stirring over low heat about 5 mins until tender (the smell at this point is the next best thing to heaven). Next pour in 2 cups of water and stir for a few mins more over medium heat until the roux is completely dissolved in the water. Add in a teaspoon each of salt and pepper and sugar and a half-teaspoon of poultry seasoning, and stir all that up. Pour in 3 more cups of water or chicken broth and put in all the browned sausage and chicken and give it a stir. Then cover the pot and leave it to simmer, bubbling a little but not boiling on low heat, for an hour and it's done. If you make it a day in advance it will taste even better, as it will each time you reheat it if you have leftovers. Serve the gumbo over steamed white rice in bowls, with french bread. It's often served with a sprinkle of chopped parsley and green onions on top and a few drops of Tabasco sauce, but that's all optional. Hope you find a good gumbo recipe even if you don't use this one ... you can find ways to make gumbo with seafood, okra, duck and just about anything else. Best of luck.


eta : If you want a huge shortcut, use ready-made roux from a jar and pre-chopped vegetables (these are available in south Louisiana but might not be in your part of Texas). Instead of rying the vegetables in the roux you just cook them in the oil left in the pot after the sausage and chicken are done. Then after adding the 2 cups of water, you stir in a half-cup of the ready-made roux to dissolve it. The rest is all the same. For a lot of people it's close enough to genuine to be worth it for the amount of work it saves.

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I also mentioned that Randy Zeigler might be in the running for the third base position.




a lefthanded 3B, awesome Don

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Probably just misspoke, I think he meant to say third starter. I tend not to be a DD basher, reserving the Senior Dunce chair for Hawthorne.

Miles has already specified that Ron Cooper is to release Jones from practice immediately when he is needed in relief. CJ will have mastered his safety position so thoroughly that he can demonstrate QB seek-and-destroy skills to Loston while twittering with the other hand, and thus will be in touch with Coach Grewe. Not needing pads due to his ninja football skills, Chad will practice in his baseball uni and be ready to Harley over to the mound at the Box in a moment's notice to strike out the side when Ross gets in a jam. He won't even break a sweat.

Which of these arms can Mainieri expect to become legit contributors in 2010? Thanks.

Matulis
Riedie
Zeigler
Matthews
Alsup

Smoke wouldn't have been a problem they coulda tossed Big Herm like a cheerleader last night. They are all-powerful and invincible.