WWL>Topics>>04-15 1:10 pm The Food Show

04-15 1:10 pm The Food Show

Apr 15, 2017|

WWL’s Mr. Food, Tom Fitzmorris talks food, cooking, recipes, restaurants, wine and dining with WWL callers.

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Automatically Generated Transcript (may not be 100% accurate)

Well there welcome back to the seventh no way would hunt hunt is a so breakdown we have the first hour of the program is over and we'll never be seen again or hurt. Now we begin the second. Of course of our program which is only half a chorus of we were eating like today so in a manner of speaking or telephone numbers 260. 63. So cool oh or almost had a today 260187. And you know the reason that just happen is that you you have only X amount of good disk space in your brain and every day. Though during the week Monday through Friday. I do this same program but on a different race. And though you can get us on. A thought oh well what's what's if it's. It's an HD two is is the main point but 105 point three FM HD two that's that's how you get it but how do you get there. That's a little more complicated but really only a little and one of my projects for the weekend is to put a guide on my website as to how to listen to this show. On during the week so you can keep track of things. And though it's getting better every day but I'd I'd like it to be even a little more so and that's why I gave the wrong phone number just that because that that that. Part of the station does have a different numbers but that. So 2601878. Is our telephone number of where have you been eating what have you been cooking a what's been delicious what's not been delicious. Call me and tell me all about it we'd love to hear from you about that how do you like your bacon crisp. Order. Would it will would be the opposite not not so Chris Chris. War. Flexible that the since. Somebody give me good though word for that and then they give me your opinion on that let's say you're having having some eggs. He has some bacon that the reason I bring this up is that the waitress who served me breakfast this morning. When I ask you for a side order of bacon. Onto a vegetarian. Egg dish but I'm not a vegetarian on that stuck with that so. Anyway she said do you want the bacon crisp or nets of Chris because that that would do it. And I said Chris because that headed there before and even when it's crisp they appear to have just taken off of the frying pan. Or wherever it is that they cook the vacant. What I really don't like he's got a room temperature or cold. Crispy bacon it's just you know but of this happens in a lot of restaurants they they have so many. There's so many of orders coming through that have bacon and them that they have to in many restaurants. They fry the bacon like symptoms to hold steady ahead. And that seems to hold up pretty well but it's not as good as if they had just finished. I got into an organ with the old friend of mine who realizes I tell you this I have seen in thirty years. And she says. That. There was a huge difference between. Frying bacon in the pan and frying bacon in a microwave oven and at that time. Everybody was using microwave ovens were just about anything you could figure we have since learned. That microwave. Ovens are really really good for certain things. Better than almost any other way of doing it like melting butter I'm sorry they'll would actually mall melting butter is good but melting chocolate. No way is there to do it better than in a microwave oven but frying bacon was not one of them and she showed me she she fried. Some bacon in the pan and she puts baking in the microwave oven at the same exact time same bacon same package. She handed it to me and I said men can't argue with this. It is true. Or program today is sponsored by no policy when we have our care restaurants applies. Here's CA IRE. That name in that family has been in the business of selling tools. And all sorts of other things harassment so it's everything from their silverware to their China to their glassware. Two pots and opinions and skill it's. And all the other all the other things you need to it to be able to cook well including those some fairly exotic stuff one thing that I bought from them. Years ago. Was this mostly you see it in Europe you don't see it too much in this country it's called. That he would do they call it one of the names for it is the French widow maker it's called a mandolin and officially. And it has rows of razor sharp. I mean it razor sharp. Blades in it and you push a vegetable across this matrix of blades and it's slices it up in the French Fries or a two. In two shoestring potatoes or whatever it is or beats who however you want it but there's all this exposed. Blade area and that's what they call it that. But I got one anyway because I had been told by a number of chefs that there's no tools that does a better job of that wealth they have that over it here restaurant supply. Along with just about anything else he might need two that come in my mind. Are cutting board's most people had terrible cutting boards I have a real nice when I expect it to last for me to the rest of until the the last thing I ever hook in my life. And then. You also. Have things like up pizza stone a pizza stone. Is so good at making pizza at home. If you get a pizza stone you may never get take out pizza again and they have that. And plenty more over at care restaurant supply it is open to the public they're not open onset of their open the first half of the data clothes that I think 1 o'clock. So you missed it. But go in there the rest of the week it is open to the public you don't need to be in the restaurant business to go there. They'd be very happy to tell you anything you wanna know every questions they will help you. And they will. Also give you the rest on wholesale price. KE RCA IRB care restaurant supply it's just off paean fill street in mid city know where the old bugs broiler is sun city park avenue. It's kind of around the back door and across the street. About a block and a half away you'll find it it's a pretty good sized place care C a primary care restaurant supplies. And over here it's shortly surely welcome. To our show surely. Nor you're surely. Yeah sure no. Record or. Are you hopeful. In what. Yeah of all all the. The food father well we. The food mother that's just leave them alone or what. On the quality. As you may mean. Old. You have a restaurant that's called big surely. All okay IC you know that's why did get it doesn't it make that connection. But yeah you're you're you're you're a diamond head week what did you tell me. Yeah I mean diamond head mistress should be an all on the Warren. Then revived it now and I will question or comment a situation where marketing group. And I don't wanna do rancher out. Give me a suggestion or tomorrow that will be at Buick with a normal weather in the war twist to a. Well it's a good question on. Want I would do pork pork chops it's so beautiful. And this all kind of things you can do what you could do upon ate pork chop. On where you put the U what you know hot upon race the U coat it with the system. Some egg wash and maybe it will fly our first the egg wash and and bread crumbs and then you put in an opinion. With either oil or butter above and half an inch thick it's nice crispy on the outside. You wanna see maybe the tiniest little bit of a team in the middle. That's OK it's perfectly safe. But did very tender in the pork chops out there a bit of better than they have ever been I just laugh. That's our wallets and I think you could you know. Top of low cost. Negative side to grow and you. Don't know. Okay. I would do dirty rice. I would do dirty rice. Maybe you know would be cool is if you did dirty rice would buys muddy rice who has money crisis at rice that comes from. From India most beer. But that they have a very patient with here called. Wild with pecan. No wild pecan and writes it's in a box it's made right here in Louisiana. It does not have picked cons in it. And it's not wild rice either it's just it has that that was mighty flavor it's a nice the Romans almost smells like pop corners. And that's a great side dish you know you put in year year a little bit of like chicken livers in. Maybe some gravy you have left over some bills to make it thirty you know how to make race thirty hoped it. Let them him. Me. You you could put ground meat in it but I like the liberties of in you know at the put a lot of deliveries in just a couple of won't do it for like four people. But that's that's a good dish to me you'd. Well you know recommitment on that Jamal were you are. More jobs. Outlook on. Yeah yeah we Mayo okay you on. Satellite radios discipline in this article all. Whether that's very nice of you to say and thanks for calling and have a nice time in done. She later I lean is here I'm moving along quickly because who wrote we have a shortened show here only about attendance I lean welcome. Thank you. The carpet in. Aren't so. You know. It on. And on things. That's how breast buds do it these days they don't get big big what they call hotel Pena and they'll put it out there and put in the oven and they just yet in yeah yeah that definitely works. Being. A girl on. It that. Way. It's a strange strangely enough you're right about that because it's the water. It's the water that makes it stick and bacon has quite a bit of one more than an action. Beaten out you know and you've got. Only good enough that. Well. And you're. But now he. Would they'll watch. All all that's that's. That's the only bad part of this so far as my wife and that's what she goes when she cooks anything. She puts it on and she leaves the room and what she smelled something burning she comes in and checks on it. Yeah but that is. It a lot it and it is our. Well thank you for sharing that with us as I say that is in fact the way most big restaurants too because they have to do a lot at one time that gets it done. Seal it by its food show. And Tom Fitzmorris now do we really have all we have here on our program is. Sponsored by can't face peace. If everybody know I keep saying this every time I do this commercial. And I hope sooner or later we will learn the facts become independent bid completely in Naples so far to find out. Who weighs peace to begin with as VI NC. Where was he from. And when was he running that restaurant it goes all the way back to 1899. And it weighs kind had been empty for a long time win the developers it was a as a doctor actually use a very. Very adept doctor but he was also a grenade in the wine. Wine aficionado so he comes in here. And he ray Reid did the entire building which was historical build even by new war. Are by French Quarter standards its it's an old place and just a great looking restaurant and with this grill. In which they were grilling fish over charcoal. And no one had ever done that in New Orleans before it became a big hit everybody in town was doing that. And to this day they have been among the leaders who've contemporary creole cooking with the local products and with all that flavors that you only find here into wallets. It's open for dinner Wednesday through Sunday. In the of Sunday brunch every week they will be open for Easter Sunday tomorrow and he should be looking for a place. Once you start or finish you have the whole French market right there right outside or stroll around the whole French Quarter. When. It's a good nice thing to do in a holiday it's cafes Isa 1011 Decatur street that's at the corner Mora very close to the corner of on saint of Phillip and Decatur and tell my said hello and nice guys especially. The ship. Do you do will be back but more the Puccio a moment after first please bites of food show and tell that Morris gosh we bought at a time. But tomorrow we get on the air what 1 o'clock in the afternoon we go to 40. This it's amazing how this changes from day to day. The I have won the three for tomorrow but okay well that's. Always wonder. Annoyed. Just changes but so. Will be hearing you know from one till three tomorrow and we do all the same things that we did hear whatever we did miss and now. A program is also sponsored. By Padres. And Andre is is an easy concept to get the best. Food and wine from and it's that is. Go in the air. And only look at the seafood. If you only look at the seafood. You'll find that all of this is he gets it in whole fish. The lays it all himself. And then cooks it in we're talking the very fresh product never frozen. And does he add some excitement to their a lot of interest exhaust is a give you one that I particularly like you get pompano. And then he does it in the hands years ago when one side turn to two groups usually the other puts it in the oven while the songs and The Beatles together. And what you what you wind up. I'm getting at the end this is the sauce is a creamy. Pesto Lowell and usually that's a you'd see very place. But that kind of food is what you for entry into his best now you know we does the same thing when this meets he gets in holes sides of beef. And the butchers and all and getting himself makes all his own desserts in house. Makes all their own grid it's one of those were. And it's a comfortable place with live music on Friday and Saturday nights. And the big big menu really although I receive ridiculously big tomorrow they will be open for Easter Sunday. Follow from one till Noah that's right 11 until 8 o'clock tomorrow night. As far as I know I tick within yesterday they still had a few tables left but that would be good place to go because. Are they do all kinds of stuff for the kids show up country loves children he really does and that's easy to explain he's Italian all Italians children who. And it's a wonderful thing about. On it is Andre is right across causeway boulevard from lakeside mall the phone numbers five to know that's the phone numbers. 8348583834583. I would get a reservation. Who who who do poke okay one more thing before the news of the program becomes its comes to an official end. On grants for voice one more time. We were just talking about Italian food. They to a pretty good bit of Italian food there and it's not bore boys either the they have put they have Italian or boys but they have just. Final Italian food basic stuff. Like you know check it. Seared chicken though with a red sauce and pasta. Real good price. Not that super sweet kind of a right out of the cancerous stuff but you know these mated and how's everything they do what is needed house. There are two locations of bread or was one of them is at 3939 veterans highway that's near Cleary. The other one is in Kenner and west esplanade but three blocks from. Williams boulevard in here petty as you're heading towards town. Brands for boys. Closed on Sunday clothes for launch on for dinner rather on Monday the rest of the time they're open lunch and in. Well have a good dinner tonight have a good Easter tomorrow and we'll talk again hero on WWL radio New Orleans and WW OFM. HD one Kenner New Orleans.