Jun 25, 2016|
WWL’s Mr. Food, Tom Fitzmorris talks food, cooking, recipes, restaurants, wine and dining with WWL callers
WWL’s Mr. Food, Tom Fitzmorris talks food, cooking, recipes, restaurants, wine and dining with WWL callers.
WWL’s Mr. Food, Tom Fitzmorris talks food, cooking, recipes, restaurants, wine and dining with WWL callers.
WWL’s Mr. Food, Tom Fitzmorris talks food, cooking, recipes, restaurants, wine and dining with WWL callers.
Automatically Generated Transcript (may not be 100% accurate)
Here we are friends of science but wait a minute that's Morgan's that's Morgan than those of Ohio. I ran into him every now and then ran into him at the at the lake house he used to be one of the five stars of my my regular station WSV. That's what used to be called. Three WL now. And anyway we have this this promotional thing. Back in the 1950s. BC we like I was there I was you've been listening to it at that point but that it was Roy Roberts. It was signal well who became Morgan's gotten in the name of Jim Brown who's you don't know what happened to him. And though glitzy Marshall peers and that's there was a guy by who became a major disk jockey in New York City. It's not company that he had those with a five starts. Back in the days when it was good old radio days are seven radio stations in town Beckman. All don't we wish it to a 60. 260187. We talk about food here not the drivel you just heard. And we look at your review but where you've been needing lately where you're thinking or going for dinner tonight where tonight for dinner last thank. My wife is out of town right now she's visiting our. Our son and his son who all of whom live in basically Hollywood. To make a long story short. And does so she's having another if so where do I get to go where ever I want is the answer to that why. I just remembered where when how could I forget that. I went and once last. Because if my wife were here she didn't why go in the Eric I mean how many times have you been there in a lot a lot of it. I I love that please. You you'll never hear me say it has the best food in town but it is very good I started off. With oysters Rockefeller begin bill and their majority oysters were nice eyes. They were not shriveled up and all even after running through the oven and had to pick pocket of the of the sauces on top and heads some crawfish desk. My waiter Charles Carter. Thome that that they didn't have any stuffed heads I'm perfectly good with that I think stuff tenets are a waste of time on both ends of the preparation and eating. But they have this a nice dark room crawfish disk. That's probably the last one I you'll have that this season. Crawfish here just about done. And then let's see what after that I had. Moon. And I think it's just move right on to the country. Believe it or not and once has our brand spanking new dish on its menu and it's not even. An adaptation of one of its old issues it is completely new it is a kind of a classic. It's of field shop nice size revealed rid the shop. There are two kinds of veal chops that are out there right now one of them is of veal Porter house which sounds like a great idea it's not. And then you have appeal. Rid shop where you have that kind of big ground section there. One and nice big big bone it was but that that whole program and very impressive on the plate. And it was done in the Rossini style. Latino Rossini it was one of the greatest opera. Composers of all time has operas is still being presented constantly but he was also agree may and he was a shot. If you can imagine all those things and he Natalie has is fish named for him. But he invented the ditch. Its top with flog raw. And kind of a Demi gloss sauce over the top of the it was spectacular. At the best new addition and once in I can't tell you how long. But I was really happy with that. And then for desert side I had kind of like a miniature. Sized version of of the baked Alaska. It's a big quality. And seizes an import Iranian. I'm. Meringue glossy that's it and knew what they do is say make meringue which is basically just beaten and sweetened. Egg whites and they make it very slowly in the oven and it gets hard almost like a cookie. And then they top would ice cream and usually with chocolate sauce I left off the chocolates and the rest and then cup of coffee it was delicious lots of interest in people and there was. I'm always see people I know when a Greg Oden ones. One of the reasons I love it. Anyway it's at 713 Saint Louis street in the French Quarter yes they still do have the lunch specials for twenty dollars and and sixteen cents every day Monday through Saturday you missed it for today but. All over again starting on a Monday. In all the world there is only one and 1713 Saint Louis streak in the French Quarter. Did you who wouldn't boo who who who who. 260. 1870. All right now when you get right in we'll talk about whatever you want to talk about having to do with food if you're looking for a the issue haven't been able to find in any restaurant anywhere anytime lately. Call me an elusive we can run it down for you. I'm also while I've been asking you about this and I'm making very little progress on it. This this week I got a lot of requests for certain things in my newsletter whenever people ask me for something I usually drop what I'm doing and I'd do it I don't know why do that but the in the house someone. About a week ago. Called in an ice I called. The pelican club I think it was. 05 star restaurant and I pointed out that I only have eight total of 85 star restaurants. In. He entire metropolitan area. And this guy called a piece of what are the other ones. And face it you know. I wish you hadn't ask me that because now met the think about it that probably will leave one out and it's so as it let me just do the list. And I will look hotel you'll. Oh in the year. So I actually did that and I'm going to make my way over through the over to the the the eight restaurants that get up five Fluor believe that's I give that instead of that they do this last week I think it did. I did oh OK well then I don't have to do it of they'll have to do it over his ability here's what you can find it go to new menu dot com. And then just click on home and then. And yeah right there and US you'll CO a directory to. It's two years somewhere and I'm almost there I just clicked yet didn't take long. And here it is it's up on the Demi give it to you real quick these are the eight. What I believe are the five star restaurants in new ones all eight of them in no particular order restaurant August. Pelican club. Pardo is it's in Covington. Look petite grocery on magazine street admirals. Came cream glee was this is its victories ship loaded the coda. On the and also in the North Shore and commander's palace. Now have to do all Leo forced our next. 260187. Corey. One nobody calls I mean you know a pit I saw sometimes I I I like the flatter myself that think I'm so dog gone interesting. That nobody will even hear themselves away from the radio speaker long enough to make the phone call. If my wife were here she would come in she would could you would have been listening out in the living room. At this show bye week comes to you live from the cool water rich on the north. And she would she would storm and laughing. And she would say. That I guarantee you it's not why. There. 60187. Yeah yeah that's fine. And also we talk about here. Had a good done a good eating week all kinds of interest in things we didn't whales that goes. On Wednesday night and into anything when. I left and Tuesday. A ticket talk to William Megan didn't Crescent City steakhouse. Does that bring a bill. I don't think I don't think a talk about them. No. I on and on Monday morning. I went to the hospital to get my annual checkup. And the doctor. Alarmed me and surprise me tremendously by telling me personable that I'd only gained just three pounds since last year after losing 63. And he told me that my cholesterol. Was absolutely dead on middle of the target exactly where you hope that would be. All the time. So I figured this only one thing to do about this go get a big fixed date with a sizzling water right. And I did and went to the Crescent City steak house. And I saw something this is a restaurant that for most of years I've been eating there which is coming up on fifty years. Are they they're menu has never changed except for occasional. Nudges up in price. Everything on it has been the same but in the last few years they actually have snapped a few new things on the menu. And the one I found it was in fine print. On the menu it's said extra cut steaks available. So I ask the waiter. What do you mean extra cut stakes and he said well the regulars are going strip. Is twelve ounces. Which is not bad. But he said that we have some that we can cut delight sixteen. I said that's what I. Bring me that. And you know siren on the outside leaving juicy in the middle. It came out and I that this was a minor problem I had with the Crescent City a bullet that their stakes. Well we're a little too small to call the way I like come not I'm not leaving us to properly or anything like that just the way I like him that. Now and I you've got to forgive them for this because their prices are so much lower than any others steak house using the kind of beef that they serve then try HUSDA. Prime beef. That's all they have there and they they they have always because of General Counsel law on the open 1934. We didn't people didn't get those big thick steaks like we eat now everybody eats much more of everything in people did back when. But I like it nice and thick and I'm not gonna eat the whole thing I take about a third of it and I haven't you know haven't at home and you know little snack. Are but boy that's state was good that was and maybe the best. Sir loin strip steak and that's my favorite that I had ever at the Crescent City steakhouse. And and here's something else. That place I remember about twenty years ago you would go in there on a Tuesday night you could practically guarantee that there would be nobody else except the with the waiters. The place was packed on Tuesday. I'm so happy to hear that they're very nice people devoid of its family. 260. 026001870. Paulie is here Paul welcome. Paul are there a guy. It. I'm gonna there's a court and find out what would be. I mean getting out of sort of test or so huge it into law and to battery which brown an area. Hang up a live Q&A radio okay are. He admits I'm gonna give you a cheap. Answer to that. Are any risk but now Ike I cannot tell you of one single restaurant that does not serve. At the bar. And most of them what that don't have a special bar menu. They will tell you well you know you can get just about anything except that this in this. Notably for one reason or another. So. That's the answer these days there are restaurants that sick you know they make a big deal. Out of their bar menus. Give me an example of that. Via. The Bombay club kind of is that way. This so boo. This is may affect that whole restroom was built on that idea. Which just about everybody. Serves pretty close to full manual at the bar my wife and I last Saturday night that we went over to. Forks in corks which is by the way still in the running for the worst new restaurant names. The year. But delicious food and good service and good everything else I just don't like the name and we went over there we sat in the bar. And no we just had a few odds and ends off the main menu in had a wonderful time so. That's the answer that's the real answer. 260187. Paula Telus we're even eating lately. And I can help you with anything else like. That was something we don't bring up often enough on our program is what's your favorite cookbook what's the cookbook that you use more than any other win that would be the one that's the most beat up the most stains on it. The ones with the pages falling out of it you know grows you use it all the time that's why it gets like that. What cookbook fits that the description your house what did you say is there I'm sorry. No mark mark welcome to the food show. What. One Brit at all. And respect you. We're you going. In each year. A job. Should encourage state and all that out here yeah just trying to your church or pitcher on the. All right that we love it I like everything about it the guy who runs it in his wife she runs the dining room of the nicest people in the business and among the most skillful and here they're very very good everything that they do. Key young. By key union selects his beef he doesn't even go with the grades particularly he knows it would when he sees it that's what he buys. He sits on top of that state grill all night long he's the man watching your state so you know they're serious about this. But there you. It has other things that got great Kate there. It's solid crabmeat the only thing funny that they he was at the deep fried instead of doing it in hand. But you won't care because this moment red meat and it's so good that it's oh winner. Real nice soft shell crabs he always says that he has a couple of finished issues. He has. I wish he had a port job what is menu with two wonderful port up. And there are some good appetizers. My favorite of them are his oysters and yet deal. And the reason I like them. Is that though when he first put it on the and you recent public to try these we just came with that and so and I humanize that these are really really. And he said Adam pledges at that because they took the recipe for your book it's. So you in a way you eat some of Michael in when you get there their their voices be unveiled really they are really good crises. It. Yeah they're full on the only guy but I Wi beautifully -- heartbeat if they caught it really nice it's fourteen counts. Which is used so there are two and offered to people but I also very much love. The parents I think it's a sixteen and certainly that's beautiful. That's my own personal. And use. The com. Is actually. I'm reaching. All cook's illustrated yeah it's it's a magazine. That and a few notices there are no ads so everything it's solid. Editorial and when you subscribe to it you don't wanna throw them away you keep them forever I've got a look at that right now I have a huge islands. They have done a lot of books to -- the big guy who I put that together on our show every month that talk about when he did these Rugova and listen I got to take a break thanks for calling will be back with more of the food show after first please use Rickey you're you're there pummeling him. Today. As far as. Cookbook small white low ranked David recipes she Hezbollah. For. I was wondering if you know anything about. Or is anyone going to pick up his spices line and continue on with what you don't want. I don't know you know that you tell me that I realize I haven't seen them for quite awhile so I I've I wasn't even cognizant that they were not out there anymore and to tell you the truth. I would personally checked that before I said it. Because it might be their somewhere maybe it's in a different part of the store and you know maybe it's in some stores and on others but. He had enough of them and I suspect they did pretty well can see and otherwise it would have been gone a long time ago. You know we search online demand in the war McCain on. Or. They get a big loss. Well it's that there's a lot of that out there. I haven't jaundiced. Opinion but real seasonings everytime somebody sends me a jar of it and I get it all the time. I pick my finger and I taste it almost always dump the entire contents into this huge jar I have since gone by in my pantry and mix it altogether and and go with it. There but outline will look into that NC what the stories. All right all right thank you CO Ralph this year Ralph welcome to Puccio. Eight on thank you they don't some of you this. Think about going next week you know to this boulevard American peace joy and wonder what's so yeah yeah got rated as two stars. And I don't wish it would. You're looking at there. But my you know. My restaurant. Info. Is is all based on on the the the address of the places and know what you're reading is probably the information for the old. Houston's. So you can disregard that night will go change it myself but it noted that not made the change. The story is that the people who took it over who run and quite a few restaurants mostly in the French Quarter. They went in there they hired a guy who had managed Houston's of the one over on saint Charles avenue for many years and knew the whole program. And they more or less duplicated. Disclose assess it as they could get it what Houston's was doing. And that's what it is so my wife loves it meet haven't been yet. OK so so you haven't you immigrated to write this to do I have not. Rated it yet but from everything I'm hearing. They are going after the same. Audience. That that Houston's always did and bringing back as many Houston style viciousness that part okay. It is Houston's that this is a photos one of these cases if it ain't broke don't fix. Because I really enjoyed keys. A lot of people do and if I can just mention I I I looked at some of the reviews did the consensus seems to be that. People were saying it was overpriced with just you kinda as a true. And that's what I would say for sure. Of I remember. My daughter and I. Once in two days running I took her to commander's palace. And then the next day we went to. Houston's if she loves Houston's I'm sure she still. And the bill at Houston's. Was 25 dollars higher than the bill at commanders well. It was it was a hundred and some dollars I should help she had a hamburger. I didn't know I didn't even have a drink she had a hamburger of I think I got a grilled fish. Police to be something called increase worker at Houston and like fourteen dollars spectacular. In the prize. Burger itself. It's and they saw that they. Would like tkachuk. With a vehicle but it was just bad and so I don't know I I'd just Houston but we will be able to this. Well it I'll tell you this as chain restaurants go it was one of the best. Hi there is no doubt about that but it's not my bag. Felt like what one more thing it like it is now somebody replace David. Tom Fitzmorris is. It's wrong it's wrong whatever they said about me is wrong fifth at. It's the food show. Who's six so. 187. And who I am sorry who's there. All I'm okay we're being premature. Seat it was looking so oh yeah when the two reiterate how we're eat club dinner coming up this coming Thursday. It's 56 course dinner six courses. Over at. At. Happy Geovany have. Restaurant go to all the time. We are going to have thought quite a dinner there. It's going to be six courses six wines and we get a summer time price because Shipp who runs a summertime and you this time you're 35 dollars for a three course dinner. But these guys are doing. They are coming along and doing a special menu for us. Or seventy dollars an issue we usually do it for eighty at this time here but there you go. We will have the opera singers there. We to start off with the best dish at that lasted a week if it can effigy of funny that one was a it was to try to remember what the exact image seafood Italian and that's the name. And if you can imagine. A little look rotten dish actually it's pretty big Oprah and dish with crabmeat shrimp. And oysters and maybe even cross official though we didn't close at the end of that baked in the oven with the bread crumbs and garlic and olive oil. That is so terrific I could eat like a triple order that for for dinner and just say I'm done. Of the then we move on where going have a an interest in pasta dish it's going to be popular deli pasta with. 1 AM rank who. William Cook down with the vegetables and tomatoes for a long time like is that a new one on me so we're having a new dish we also have a seafood all the way through. In appetizers and even and one of the entrees and winding up with. Being days stuffed with creme caramel. That should be. And all the winds the prices seventy dollars tax tip one in and everything's included go to who. No menu dot com my website you know Emmy and you'd dot com click on each club. And there are York. Shockey is here chuck welcome to the coach. I didn't think to recreate my full column and it is breaker upper parameter called you are literally enjoy your show and a I was gonna find out at me brain growth and Metairie it went no international pancake out she didn't. Oh. Via. Are you sure. It's the same ball the same yeah that that's I think that's a pretty good place. And this too funny things about it well. Not funny exactly one of them is I think they make the best fried column Korean War that absolutely great he could be huge pile of them right out of the Fryer very high crisper. The other thing. Is it every time I've been there I've walked right in and sat right down and pretty much under ordering and eating and the waiter always tells me if you're lucky nobody ever walks in here and it's a table right away because we're so busy all the time. And all right Mike dumb luck in reverse. But it does seem to be very popular routes. Well I had trapped I also look at there. Like I don't think I have but they have a big menus all put goalless. I think he would use that or that that optical is an excellent. But. Meaning about why Adrian Longo and thoroughly enjoyed it. And the people. And serve well all. And but. One day in its foreign an Italian restaurant. You wanna go at one time would there have an excellent food there they're great place he but I. Blog OJ trial who could make an eagle. Okay now so we'll go I would I wish I could eat it more than I do but it's one of those things that gives me the guy out have you ever hit the guy poked the yeah I I don't and well you know what it is and I I don't know what it is a but also will go. But. I can only eat like a third one as OK got to stop and give the rest to my wife usually should shoot outs that stuff because it might be whole when I'm. And here it comes you know. My Saucony thanks for for the you to. Miss Andrews is the name of the restaurant that he was talking by the it's in that big shopping mall with. Is you know suck PTJ Max writes in the same each Mol with that and like very close to it. Great food. No really little place great food who who what do we need to do. Take a break okay we'll be back with more of the food show after first please hello we are listening to the food show it's thirteen fifty. Three WOR. There did it again as a song about that but it won't sing it to 60187. Me. All right now you get right in I think what you. No you know like there was five people all one time and now we have no people at once 260. Point seven up to talk with you but what should be eating lately where you're thinking of going for dinner tonight. Funny stay in depth. Did anybody do that. I didn't have anybody to do it with but. Actually I did know my wife was still open it was before she took off to go visitors on. And we. We went has that kind of a normal kind of a place but they were busier than I've seen him in a long time Zia. But just didn't feel like making a big big fuss over it because we but really nice dinner the night before we went through. We went to. Forks and corks and dissenter on the boy eating things like. They're real good French Fries there and in French Fries stopped me in my tracks if they if they're fresh cut. And right out of the friar. That's it the ultimate. French fry. PL ultimate French Fries in New Orleans are what what would you tell the eye of a very very clear idea but the best. French Fries in the wallets do you. I and I know that Simms sounds like a trivial thing but. First of all you knock out a but 99 point 5% of the French Fries being served. In here or in America or any other place you want to pick. Are with the other point 5%. Being. Fresh cut Fries fresh cut Fries are almost always great. Although you can screw goes up to well what's what's prime number one for you to 60. Point 87 me. I don't know if you noticed we have another program. That's about food it's this exact same show except The Who built the callers a different note that the restaurant is different I don't know. And why that is we we are on moralists at the same time a date three to six. Every weekday afternoon on thirteen 53 WL that's that's where we are into and that. Show for 28 years of coming up to the anniversary pretty soon. And we'd love to have you join us. And again I tell you you'll be surprised by the fact that it sounds like a totally different city totally different kind of people I don't know one. What join us Sunday I think you'll feel like. The group but who do who went also need to tell you seems like there's something is something mingling at the back of my brain that since tellem about the what's in season right now you've heard that crop this year by note. I talked to two people who really know who really you're on top of that one of them is David McNulty. Who is he current owner of Frankie and Johnny's Frankie and Johnny's. Has always been very big on boiled seafood especially boiled crawfish. David tells me a week at the most that's it but is pretty much right on time the kind of the traditional. Hours. War. For. Boiled crawfish or Thanksgiving. Thanksgiving until the fourth of July so we're not far from the fourth of July. So moralists on time had a Goodwin good season this year according to everybody I've talked to him in my limited experience with a which assays are I'm sorry Michael Michael welcome to the Puccio. Call thank you. You're. Living in the past year is do you are. You know. You can't. Urged. After the break like that here. Not one. We have we have little German place. In the French Quarter it's on. You've been there. A Jaeger house is. That. Is the entire length and breadth of east and eating in this city and we've never had that we had a few more German. Restaurants over the years. But even at its peak use now really very much we have much more from the Balkans. Lots of Balkan. Restaurants we've always had a fair number of Greek restaurants also. People. Who of from Croatia and what used to be Yugoslavia there's lots and lots of those folks here although they very rarely do we seen that area. But yeah polish food forget it you know. Vietnamese food swift's food it's doesn't exist. Org a technical thanks for calling Steve in his next Steven pummel him. Hey Karl on the West Bank there in bill today to. There's safe seafood restaurant that he really didn't like or you can be called if you're short or. Over the duties and can't think what an it's. Me neither. Right all right all you can eat is usually enough to wanna. Well it strong but even elite special is wanted for imported wheat crop which one do will be republics. Well one yeah. Although you can eat for. Fifteen dollars and crawfish and shrimp nets are. Gosh I I have no idea what you're talking about me recently listening to his guns but certain. Oh. Thank him. Where are you see it's on Belle Chase Utley. Some belching skyward on the right hand side and it's busy. The all. Editor I'm. You know that's true. It well keep keep listening lips if somebody turns up with the knowledge. By Ericsson mucho anybody know what he's talking about. All Mac welcome to the Puccio. And outward my only the only openly. I think it would. Probably all on our league and a little ball. In their boat. At that and if you call them on quick. The rule. It can't stop beating the that wasn't what I was thinking of but that's that's about as good a one as I could come up actually. Oh. Thanks thanks for call and our focus is still around although they moved from where they used to be used to be on all the street now. They are around the corner on the corner of Shoppach who lists and saint Joe's. And they had these huge fraud in their their very long. And march. In about the size of dice mean in other square measurements. Salvo les OK so that's a catfish please. Salvos sees okay all right now we knows cell phones. That's the that's the place with the you know all you can eat seafood. Blaze. Welcome to the Puccio. Thank Tom. So quickly worked its point topic though what's the secret to great prizes that sounds like it may be cooking and duck effect. Well that's that's a good gimmick I know of a couple of places that do it but to tell you the truth I've never thought that they were. Spectacularly better although they were pretty good that Della chase place that's the first place I think that is done that and hard they've opened the second location. Good chance at guide to say something about his favorite prize where they were they called them. Quack Fries that's what being made me think of that. Way check fraud and I don't think so but that thanks for calling any. Call on you don't see. A that was set up if I ever heard one way you think. Welcome back with more of the Puccio a first please hello hello it's the food show on thirteen if the well there again the big 870 WW LWWO. One of five point three of them. Well I hope you'll join me during the week who weren't from three to six every weekday afternoon with the same basic idea the program huge third. Ando we will be back here again next Saturday think we are I think ruin next this is this is little. Time during the early summer. When we actually get on year despite weeks where and nice nice life. Till the end of August use. Exit amendments to a ism but. Go visit. My daughter in. New York leased equipment white. At your program on the program with them with my wife. And one which she's. She hired me this. Satire. That. Sarcasm no believe me age is pretty good at that. Slings it. Now all the time anyway so I will be here and around him in places like that and I don't see this often enough but if there's something you hear that trying to figure out what's the name of that place Wii's to all the time morrow who hands. Who has stuff. Mill tons and you know it is all of these questions that come out. My website no menu dot com they aren't literally. Thousands of articles. And that'll scare you but every one of them has been written by meet personally I don't openings among the places. And it's only if the do is go to no menu dot com handle any and you dot com and news enjoy. We're talking next time on FM. On HD. On skyway and on line this is WWL. Radio New Orleans and WWL. FM HD one. And New Orleans where the news is next over most of these same frequencies from CBS the Columbia broadcasting system at 4 o'clock at night that afternoon at whatever have a good dinner tonight so.