Thought we could use a new one of these. I don't have any adventures right now. However, I thought I'd report that Louisiana based Zapp's Potato Chips has merged with Utz. So you guys can expect to start seeing Zapps in stores around you. Their voodoo gumbo chips are amazing.

A yankee review of Voodoo http://www.seriouseats.com/2010/10/zapp ... esome.html

Oh cool!

Not sure if this counts, but my wife has started hiding cauli flower into meatloaf, mash potato's, and other dinner items, cause our 3 year old refuses to eat vegetables of any kind...

I was never a fan, but now i dig it... I dip it into ranch dip....who woulda thunk?

Ditto the above, but with zuchinni. Goes great on pasta, and is virtually undetectable.

I have recently discovered that Blue Cheese dressing has replaced ketchup as my preferred French Fry condiment.

Guap - I do the same, but only when I'm eating wings at the same time. I enjoy it, but that seems to be the only time I think to use it for fries.

Real Blue Cheese dressing and not out of the bottle is awesome on potato chips right out the fryer.

yeah it is!

Raw cauliflower= okay as long as you have something to dip it in. Cooked cauliflower= ranges from meh (if smothered in a heart-attack inducing sauce, and not cooked to death) to godawful.

And anyone who tries to hide it deliberately in otherwise reasonably edible food deserves pistol whipping.

I'm currently addicted to Bánh mì sandwiches. A French baguette with a ton of fresh cilantro and other herbs and jalapenos and Vietnamese pork with carrots and cucumbers. And, at 3 bucks a pop these beat the shit out of $5 foot longs from Subway.

mmmm goat roti

o yeah that was the best roti i've had in a while

Hopefully the other side of this is that we can start getting Utz here as well.

to be fair, llama shit beats Subway foot longs.

I've not once in my life ever had a Bánh mì I enjoyed. I've tried, but the pork is always overcooked and because of that tough and bland.

This is more like it: http://latimesblogs.latimes.com/dailydi ... ject-.html (Pork Belly Bánh mì)

If every green leafy thing in that pic is indeed cilantro, I'd never get to the pork to decide if it was any good.

You people are insane. And, I actually like the ones with the friend pork skins for texture. Although if you want it not to be tough, get the ones with the pork meatballs. Really though, most of the flavor comes from the cilantro, pickled vegetables and hot peppers.

I made a great Shrimp Bisque on New Years Eve from a recipe that I've used a few times.

Turned out pretty good but I'd like to be able to thicken up the sauce a little without taking away the flavor. Any thoughts about this from the Gastronomers?


Also, FemDerris and I got a pretty snazzy crock pot for Christmas. So happens she's going out of town for work Sunday morning early. I'm going to give it a test run and boil some peanuts in it and then eat them off my chest while watching football in a robe all day. Point.....Derris.

Did you use a roux? A light roux made with butter should only enhance the flavor.

Emulsion blender to blend everything up and break down the solids, maybe?

add a bit more flour to the roux? i'd like to see this recipe. i could bathe in bisque

You could just up the amount of total roux and that would increase the thickening. I do this with Gumbo all the time depending on how thick I'm in the mood for.

Hey Kingfish - Did you ever pick up that John Besh cookbook and if so do you recommend any particular recipes. I bought the cookbook awhile back but haven't gotten around to making anything yet.

I haven't. It's still on my wishlist.

Stu - I make the fuck outta banh mi. We have 1 Viet joint in the Gump, but they only do Bun and Pho, no banh mi. But I brine my pork, and use a pork loin, and srirachi mayo. Shit is gangsta.