Kudos to you Chef/Owner of Louie of Louie and the Redhead in Louisiana.
http://www.louieandtheredheadlady.com/
You have pride. New saute pans and fresh oil in the fryer to cook on T.V.
Cheap Ass Owners
So, if you have the most famous whatever food in your restaurant AND a television show is coming to do a story on said dish, AND if said dish is deep-fried CLEAN YOUR FUCKING FRYER and put CLEAN OIL IN IT before the T.V crew arrives.
I don’t give a rats ass how good you claim your crab cakes are if it’s cooked in oil that looks like it came out of a truck after 10,000 miles of use. You cheap fucking pig!
Dumb ass commercial
Dear Haagan Das,
Please stoop with that ridicules Gelato commercial with the 2 Italians yelling at each other. It is very fucking annoying.
Hell’s Kitchen
Have I outgrown the show Hell’s Kitchen?
The Black Thumb update
My lettuce core is growing leaves. I have it in water, no roots developing but there are leaves. I have read that it most likely wont taste good, but that’s OK maybe it will look nice as a plant in the house.
My spring onion scrap has roots growing while its in water. Tomorrow I will plant it in soil even though most instructions say you don’t need to.
I still have basil and curly parsley seeds to grow as well as garlic from a scrap.
100% whole wheat raisin bread.The black thumb strikes again.
I am going to try my hand at growing vegetables again. I’ll keep you posted.
Clarissa Dickson Wright, Two Fat Ladies Star, Dead at 66 | Eater National
http://m.eater.com/archives/2014/03/17/clarissa-dickson-wright-two-fat-ladies-star-dead-at-66.php
May we all eat some streaky bacon in your honor.
Places/Chefs
Chef Vivian Howard of Chef and the Farmer in North Carolina. A leader in farm to table.
Michael Psilakis of MP Tavern in New York. I started out in a Greek restaurant and it still holds a special place for me.
Chefs or Restaurants I wish to visit.
I’m creating a list of the places I would like to eat at or Chefs whose food I would like to experience. I base this off of articles I have read, or reviews, or if they were on T.V. and something about them has grabbed my attention. I am in no way a follower of the ridiculous trends in food nowadays such as 75 courses, molecular gastronomy, a twig and a 1/2 oz of meat on a plate, so don’t yell at me that none of those places are not on my list. The one exception being Chef Jose Andres. He has a passion and personality that is captivating and I would love to meet him. And while I’m on the subject, if you are a “cerebral chef” as I’ve heard them called, please find another name besides restaurant for your establishment. You do not feed people, you entertain them.
Now on to the list and in no particular order (there will be many many many posts about this because lets be honest, there are hundreds of places or chefs worth visiting and I hope you have some suggestions for me.):
- Chef Nicolaus Balla at Bar Tartine in San Fransisco. Great write up in Food Arts
- Chad Robertson and Elisabeth Prueitt at the above’s mother establishment, Tatrine Bakery in San Fransisco. See above
- Chef Donald Link and his Chef partners Pastry Chef Rhonda Ruckman, Stephen Stryjewski, Rebecca Wilcomb, Ryan Prewitt of the Link Restaurant Group. Places include Cochon, Cochon Butcher, Herbsaint, Peche Seafood Grill all in New Orleans. See above
- Chef Susan Spicer of Bayona in New Orleans. A legeand
- Chef Traci Des Jardins of Jardiniere in San Fransisco. See above
- Chef Charlie Palmer of numerous places in numerous locations. A pioneer in the American food movement.
- Chef Chris Cosentino of Incanto and Boccalone in San Fransisco. A legend of “Head to Tail” cooking.
- Chef Paul Kahan of numerous places in Chicago. I read an article about him many years ago and was just in awe. He continues to awe.
- Chef Cassie Parsons of Harvest Moon Grille and Farmer-Baker-Sausage Maker in Charlotte North Carolina.
The Ramblings of a Chef 
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