May 20, 2017|
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)
But thank you very much and it's nice to be here on that Saturday afternoon. With not that much to do. And sitting around and enjoying life and if you're not enjoying life enough. Then you can think about other ways to two and a little enjoyment to whatever it is that you're doing today. And one of those. Is eating and and whether it's cooking or going out to restaurants or. Or even going to you know things like of food trucks and festivals has plenty of those although. Too much this week. Where some reason next week is the wine and food experience. And it's also. The Greek festival that's next week but this week you know I just make your own festival figure it out. Or telephone number over here is 26063. 680. Excuse me and here I was actually thinking about it. Well how can I do and will because I do it all the cut to the deal is eight a do this program. On another radio station it's our brother or sister station whenever you make the the relationship but so we and it we have a different phone number and it's a so jammed in in my brain know. 260. That might have been a record for the quickness of my getting out of the way. 20 yeah first grew up for the day 260187. He is the real telephone number. And though what I'm looking for in terms of you're using it is first of all whatever you feel like you know bringing up and no matter what that is. If we're talking to somebody else about something totally different that doesn't make any difference at all call us up. And tell us what's on your mind that's one of the ways and I learn a lot about what's going on out there we have so many restaurants in New Orleans. When I first started doing this. I was able to put together a pretty comprehensive guidebook to the city's restaurant. With over with only a hundred restaurants in. The second edition of this that came out about a year and a half later had 200. The New Orleans underground gourmet which was the first. Serious of restaurant guide with ratings and all that. That came out in 1970. And there were about 300 investments that netbook although now whole lot of them work. Just you know half a paragraph almost. And not a lot of detail but there's a lot out there and it's impossible when I'm trying to say here is that it's impossible for one guy to keep track of Lenovo and try. So we love hearing from you about all this if you found a good place to eat no matter what it is calling and tell me about it and I have one and question here and it just throw out there who feel like now on to it. I'll tell you it's it's. Little enough important that I am I'm letting Viennese it over here on hold which I'm an only do so. You're standing. Welcome to the Puccio. There are humans and doing great welcome. Thank you I got June 2 inch thick rebuts critics that'll grown up but it's so I don't want to. Beautiful. What you do is you make some clarified butter which is sounds like a really. You don't you don't really have to do that but it helps. And you do that by putting a stick of butter into opinion on top of the stove at the lowest possible temperature and let it just sit there and it'll melt. And at some point the bubbles will start coming up that is the water confident that blotter which is fairly substantial. That bubbles out for awhile. And you'll associate those solids go to the bottom as well as rising to the top and aegis you know scoop that up roadway you wound up. You wind up with a clear. Hence the name clarified butter a clear. All 100% blotter and collection but you can get the temperature that up they're pretty hot and it's pretty good with the beef to begin with. So that you do. If you. You season them these steaks up pretty well the biggest mistake most people make is not putting enough salt on stakes. We we always that we wanna do it as if we're eating French Fries but again. You know to cover the salt needs to a really good steak you need to. You need more than than that I would say double the amount you know if you have you know some problem with. Eating too much salt obviously you forget about that. And then you Sera on that you put the stakes in Japan. And you keep this up with some of that clarified butter and you put the stakes in there. And will happen is that they'll stick to the pan and then at some point they'll kind of break loose. And when they do that you turn them over. And you serum on the other side. And you are now up forty you're getting pretty close to finished. That we have you a rare steaks are you if you wanna make it any. That better call the net. At any. Well good if you like or are you you're already home. If somebody should complain about it you just throw it in the oven a little while. I'd be the best way to do and that it's this real simple way of doing it in the way I just described as pretty much the way. That. Restaurants other than steak houses steak house west but they've got all kind of equipment to do stakes. But most grass but actually do it just the way I just told. And it's it comes at night she get a nice crust on the outside juicy in the thanks we'll call our first caller of the day you wanna be number two we are here. 2601872601870. IPO is what was on my mind as we begin the program today. Few minutes ago. On a a I was running a little late this morning of a million little errands to run on Saturdays running a little late getting home. So and I hadn't had breakfast today or lunch. So life like you know I've got a hand in here. In the refrigerator. I also have a loaf of sourdough bread. Made by Susan's by users. Bread baking outfit. Called what's its name to clever name. Think of that's. But I have a low for that. And I took out a couple of couple of slices of it. Microwave it just long enough to take the it could who was in the freezer or osu would of you know green. On. And and then I put it put him on. A mix remain in Easton and yellow Muster a little bit of creole mustard too. And then this post wholesale what John that the under the broiler load. The poster poster. And what it was it's very pleasant. There's nothing much to that I just made a ham sandwich big deal. But it's it's not bad. And I thought I would ask you. If you had the time to do it and especially if you have somebody to run of the store for in particular with kindness and which would you make for yourself. Like right now if you haven't had lunch yet. What what would you put him and you can have anything you want basically. That's who we turn up Q what's the best sandwich in town. Delhi styles which you know obviously you yet roast beef pork board that story. Glitzy Johnny's here John welcome. John you well you have you we. This is yes oceans and and then there's and good music and the diocese. Expertise and good food. The music men. And music itself command which in my arrival. No it's a lot older than that it's a guy by the name of Stephon grip Kelly he was French the French club in jazz. The jazz. Violinist. And he is generally regarded as as the greatest violin. I jazz guy after he was a I saw him five or six times over the at the blue room he he traveled. Until he died he was in his nineties when he died want to in in unbelievable talent I got a lot of his music. I had the lead since my question. Is wrong and end up in your program. You. Some music there can and that it's and it came from. Now it is denying. Them. Them. Go to the independent independent redundant I'm content and your opponent Obama both of them. Yeah that's Texas two then known as holiday for strings. And I thought I'd. Reuters. Composed by David Ruiz who would the music director island of the Red Skelton Show which is what. People usually associate with that music because it was the theme song of the red skull that Steve each. It via so I'm I I love that. Little piece of music it's. And that. But you know. We should close in judgment and Mike. At the end. Yeah bring it back so many memories actually menu. And then and I'd I'd say Abu. Smoked brisket unit. And I had this sense of smokers so which you date it is certainly in Cushing that your party whatever. Blood. Don't you let. Tell me what the brand name is again. So that he DC. It's probably spent it is like nine and what you do it Matt Egan. I suppose that he. God okay that explains why I don't know why some smoked brisket it's already it's got a lot of it's okay thanks. Well listen thank currency it's the food show and we will resume with more of it in a moment after offers please floats the food show on the big 870 WWL and WWL 105 point three FM which is a good number to remember because that is also where. My weekday program comes in from three until seven. Every weekday afternoon where one of five point three FM HD two BHD two is critical. And that's something you'll get anyway because that's the future of radio trust me it is. You wouldn't believe how good it sounds and how far it goes if you live a ways from the wall and you know. AM radio stations for the most part with the exception that read him well. Have a way of just time and down on you if you go far enough that these. This HD two thing solves that problem. Nobody knows about why that is important more than me because of that the put up with a but almost thirty years but. Now we have moved. Or number is 26013. Yes that's right 260187. And if you call right now you get right in. This is system of random question and it fees if you have something on your mind. Forget I brought it up and because we don't stick to just one topic and and that is if you're making a deli style sandwich which just for it did to make the definition clear. Not a hamburger not a poor. But you know all the others in which is a pretty much you make with two slices of bread stuffed in between them. What would she or go to stand. I don't know how better to put that. I am. I'm and I I like really good hand and fortunately here in New Orleans we do have. One place and actually more than one place but one in particular that is just agree with that the quality and she CC camp which. Always love they go back to the eighteen hundreds. And I make all ham sandwiches with that muffle lettuce or another one but I just ate one today on sourdough bread. When French bread was an hamburger bun or put away is it just me. Or have hamburger buns. Gotten so tomorrow. That you can hardly stand eat him anymore I have a hamburger few days ago. That was put on a bun. That had the texture of we can. Compare this. Shaving cream. In it it was just nothing there you know you reach for it to pick it up and squish your fingers go all the way through. Double like that. What do you think. And had it when you mix and which is what you would use you naked do you what kind of bread do you what kind of who's fillings do you put into what do you. But mayonnaise and mustard pickles and all that stuff or do you have him. Some of the ways of doing and are you just let your guest pick away. Who knows tell us about that or anything else at all we always wide open here to talk about the food scene. Other big day in recent times last Sunday. It was Mother's Day and if you took your mother out or your wife or whoever qualifies. For Mother's Day dinner. Would you mind calling us and and telling us where you went and how one's. This is the kind of information it's hard to dig up because the only way you could really do it and know what you're talking buddies who actually go to. The restaurant and get there Mother's Day menu. But if you do that he won't be able to try any other win so you'll only know about one of them so but if we ask you. You may have been out for Mother's Day and I will know what you say and tell it to everybody who calls next year. That's a big big day dining out so it's it's very helpful and so call us up. 260. 18 symphony that none of what I just told you has any appeal or relevance you call me up about anything we will we will talk about recipes. We talk about restaurants all the restaurants in town. And anything else having to do with food at all even if it's something ridiculous as a matter of fact. If you have what you think is a stupid or ridiculous question. I especially invite you to call because those of the desk calls we now and not in terms of making fun of you or anything like that. It's just interesting stuff that people like the turn up. Let's see. Let me give you quick rundown of mine and dining out activities for the week but the way that for some reason sticks out in my mind. On it was a Thursday ethics went over to. Frankie and Johnny's. Seen all the long running. Neighborhood restaurant. On the corner shop to listen our bella street to a primary far uptown and shop. And they are very well known for their boiled crawfish this is a place that as always specialize in boiled seafood in general. During crawfish season they do huge business with that. And they tell me that the crawfish is still run in real nice and there have been a lot of fun. Putting them down and having everybody to mop. But they also have an oyster bar and they were running a special. Don't remember the exact numbers now but is it the special was this a cut price. On. Raw oysters on the half shell or on grilled oysters. What percentage of restaurants out they are self serving more. Grilled oysters than they are our raw oysters. And check that out whenever I get a my usually get both. If like half and half anyway if you month. If you I got this this special and it was it was pretty darn good oysters are still big and beautiful and nice and they certainly have over it. Thank you and Johnny's on or. About anything else we have an update on the news here and will be back with more of the food show after that I it's the food show I'm Tom Fitzmorris let's get back to the phones here we have Jerry and old it was somebody else on hold who already after we were almost finish with a all the news sports and stuff. Just hung up on this which is fair enough but that call us back which Yelp which are right on Gerri welcome to the future. And he counted on come on in. Sure have a seat. Or is standup or a position position yourself anyway you like. And the sit there right across. Jack. A cash they have more probably Emmett you people memories cells but also liturgy. At the ad lib or. I don't know if you didn't. On all laugh and I like it when I was a kid my mother used to serve that to his feet and I mean I always like that in the first time I ever ate a pot today. In my life fight a my first fight was. Well I mean just he's just like liver cheese. And it is let's say an idea basically. You should. Get that. Just blew it then if you were achieved. More in between. Noon and had breakfast and you didn't watch. You have to fresh. Note that. Okay this site do these flight of action on earth and yet. At. This. Absolutely man. Urged. Men days. Changed morale would like. To. Good slice on torture and what. Cheese and next piece of bridge like just achieve it. Like that oh and I what that's the only way to the engine will achieve in Britain and makes slot or. Oh yeah well. It's no no listen you get no no retort from me on that I I always did like it even when I was a kid. But what do. Every time I I hear about liver cheese I remember something that happened on this whose long enough ago that just about everybody involved is dead. Bill called who is on this station among others around town. He had this strange guy on in a phone call on the year. And he and bill ask him whether he had lunch today and the guys have yeah I did I had a I have no liver cheese and hog hedge geez. Ever since I've been trying to get my head around the concept of eating bat together. As you have. You know. In one. On chip for and you know it you know Columbia. Yep via adorned axe in the they've picketed a house. And slightly walk on Mike yeah. Our bodies. Nothing better than hot bread unless it was not designed to be made there are certain kinds of bread that really don't taste good if you keep him out but though most of them. Thank do well where we well last night my wife had dinner and I had dinner at and ones and they've got the French bread there I mean yeah they bring it to you as soon as you sit down it's hot right the oven they. You know used buttered up and eat it eat too much of it you know what can you do. Well thanks for calling anyway it's the food show and Tom that's more 260187. We'd love to talk with you but really no joke take me in my word on this. Anything at all about food about dining in dining out going out to dinner tonight. Or. You know whatever you have been doing lately whenever you have enjoyed lately or what you were you didn't like that was but that too. Last night as I mentioned my wife and I went through and want to head bitten while. It's one of my favorite is an epic it is my favorite restaurant but I haven't been there lately have so many other places to get through rough off well. Excuse me rough life doesn't itself. But anyway. We got over there and the place. 81 of the guys at the front door said that they had 600. Reservations there last night. Which is as big is that ones is they conserve a thousand people at that time some very usual restaurant an but. Still 600 people at once. When 1 evening his doing something. And got to talking with a moment that's and we you know what is the deal and they said it's graduation we. This is something. That the restaurants know is coming they're never surprised by one to blame graduation Loyola Ewing though. Baton Rouge even even at LSU went when the season for. Diplomas as arrive. On the restaurants just get overwhelmed. By business and it's very difficult to find respite sometime. Four after. Graduation ceremonies so anyway they had a whole lot of people in the air the average table. Head eight to ten people just did that was my casual scanned the place. Oh where would you go or where did you go for that if you if you read it before 260. 1870 is is is actually. Which says it is on this. It's Angela hill is here. I'm hanging in your everywhere. Well I'm about the hanging. On somebody's words later. But they'll always nice hearing from you that what you told me it at commander's palace about. Six weeks ago. It's one of the funniest things I've ever heard from critical. But I've been rolling around and it ever since. So while I'm calling for a couple of things one. I'd I'd get in the car on that that would deliver cheap labor Chia and bring it on and on and as a special case and that player. I was interviewed by. The general manager Mike Hurley senior and bill. Well that's about right and many of and then. You know that was it tortured my country that is. Unbelievable. It is. There are we now urban. It is it to marry him. And I love this to work and great experience. Not only want the food and it's just a great. Memory. But I'll get no argument with the I love you there. So it's a great feeling at the new warm it absolutely. Yeah yeah yeah. Beginning with it is. Now the city as the other day it over to. And I look at that time there they're litter and I loved. It's great it's its probe being do you feel liver which is very very young veal. Which makes it really tender you won't find any little hard pieces in the early to do once some. In some liver dishes they buy the best and it's great oh that's one of like three places in town that actually do some serious with well with. Liver and onions. Know that the late innings. And had a big discussion about it and you are here. It was tree. Iowa. And it. I think that's an under rated restaurant by locals people who visit New Orleans frequently. The eagle there all the time it's very highly thought of in the rest of the country but I think a lot of local people just forget that there. A hundred new policy they they opened in nineteen there. And got that. Tractor. Hi. I love it. No let me tell you don't care and all horse race here but unfortunately not live here. Every time they come to count in one estimate now. Look at it this deeply rooted yeah. Yeah. Lot of good decent today one called a combination hand rose it's it's hard to explain it looks like an outcry. But it has oysters and it crab meat shrimp. And sees that the public works crawfish and to a two. And you can get an appetizer of it or an entry but he is like no other. Oyster dish I've ever had to get it to but every third time Blanco love. Oil that's what my job please that's what I do the world with thing. Well pleasure and thank you very yeah. Well I it's easy for me to get luscious right now because there's what thank you Angela it's always appear very. It is the show on top it's more that think we need to break the night. Bought mark police hang on and Greg YouTube police thank you and will be back in just a moment but first if you will it's the food show and let's let's keep moving here because we're running low on time Greg hang island but mark is here. Mark welcome to the food. Take. Tiger. Should. Why afforded me to call a year in jail a year. How low gravity national on a one million people over house. Got tore up he's I think it's pretty good issue we elect yet in a I'd love. Actually the trip much deeper part of it is what was left over the next morning. Chappaquiddick. Two not so much and I'm about Adeline and Malia just put old won't opt Eric 2222. Real about life. Well I it. It's a dream I mean it's and that's a great way to go. Love club on both of those ideas that you. Very anyway just what does she continued cult armed man. He's their ability. Something close to that this in Arabic that I do with poached eggs and an awfully got the idea from the guys who treatment Tina ballot in Covington but they it. They they do a saws with that basically a little bit of butter. Mushrooms and crabmeat. And then they put this with the holidays on top of the property eggs ball great this adds it's basically the same idea that you. On. Loop you YouTube. Greg is over here telling us that he's waving his hand and trying to get my attention hi Greg. And I'm doing fine I'm glad you called. It. Our ever written here called Monty show at. All too much but all. In general. Oh I. Bet you were among those. Never cheat and call. Good. Fresh bread. White but that occur there. Are. Are you buy. More mustard on back. Works you really want injured. Partner sheet. Are. Urging. Personally it's. Go ahead. Now memory. And why. But right and OB I bought. It back. Charge. As. It gets touched orchard and who are trying to. Deal. It I don't go. Bird sliced bread. You look thank you think you very much. All right when appreciates your effort. See that's that's interesting and you know it brings to mind some of the changes in the in the food world. During the history of this radio show when I we first started doing this in 1988. On the week and almost. Actually once every six months or so. Someone would call different every time and wondered though is it right to leave the fat back. On these slices of liver cheese or do you take it off. And what we learned is that about 50% of the people sit taken off and the other 50% said you've got to leave it on that pace like anything without that and we like every year. For maybe ten years or so and that we never heard about it again I haven't even seen liver cheese in a while but I do think again. Glitzy we will is it too soon to take a break Michelle in 21 of these our program is sponsored today by cap space beside. You wanna spend your time beautifully tomorrow morning I don't think it'll be raining at that time and Leo you know no. Kathy species is right in the middle of the French markets that actually part of the market but its cross one of the side streets from. And it's a restaurant that goes back to 1857. And in several different reincarnations over the years. Back in the seventies it became one of the trend setting response of the city and it continues to be that now that they are back are finally from Hurricane Katrina. They have a beautiful Sunday brunch every Sunday and they looked at come in for dinner. On Wednesday through Sunday and Sunday brunch cafe speeds at 1011 Decatur street in the French Quarter and there they are and we have a break in the we have much more of the food show two more hours so stay tuned and have them on HD on. I weigh event online this is WWL radio New Orleans and WWL. FM HD one can or New Orleans. Where the news is next over most of these same frequencies from CBS the Columbia up broadcasting system and then more of the food show two more hours stay tuned thank you.