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)
Nice to be here we view every weekend in fact we're on the year seven days a week now. During the week it's on a 105 point three FM HD two. Here on Saturday and Sunday where it right from the big gun WW all the big gates of any nice to be here. Talking with folks that I don't often get a chance to speak with because the people who have been calling me for years and years. On the on the one of five point three connection. Today. Or have their different people and they have different things on their minds it's always surprised me while it's true but. I would be very happy to speak with you no matter what you had on your mind. Glitzy we don't have anything particular going on today this is probably the hot topic believe it or not. Has been has been liver cheese we have had three people call up and ask. Voice tell about liver cheese. The the big issue with liver cheese and man you have the stretched to buy it even is that in the classic version of liver cheese. You would have this sort of reddish brown interior and then around the edges of each slice would be. Or by the eighth of an inch wide. On that back. And that school is big on to the main part of the liberties which it has no cheese in it but it does have liver. And some people take the white fat back off and some people like it on. And back win win there was actually significant number of people who liked or who ate regularly. Liver cheese. It was always an argument as to whether you shouldn't you shouldn't. So what do you think it what I think we're gonna find out is that nobody really much eat sleep cheese anymore so. That's okay too what do we eat though only up until we applaud. Here is my here is my goal. We this is a food town Mena hardly of that donate now to. It's a food town. Because it is you have a lot of opinions about it because of people and everybody likes the same though he just put it that way. But the among people who really do get kicked out of eating out cooking at home. There'll always certain issues certain. Certain restaurants. That they considered to be the very best in the go to those very often. But they have warned Rooney aside yet that is that everybody else also. Thinks of those restaurants as the best and also thinks that the issues. That we're talking about are about the only ones worth talking about when in fact every restaurant Basil different positions would be good you'd have. And so I keep looking. And the way I do it is through this program to a great extent but it is just just hear about it. Let's just say this when yours if you call us up and tell us about arrest but you really love and tell me about it dish you really love. Most of the people listening at that moment will not have been to that effort and they've not had that finish believe that and it's true. And so we will lighten everybody else and we all walk around with smiles on our faces because where he and all this great food that we were born to here in New Orleans. And and I'm happy to be here and hope you're two here is Gary getting started for this hour Gerry welcome. Doing great thanks for coming. I had a busy street 6000 hammered home run well. Where did you used to pick that up for a oh well there you go you know. That would be it. The the funniest thing I ever saw for those who. Who I don't know we're talking about. In the fifties and sixties and probably into this company settled the went too much farther than that our company. There was a company here that made what they called who were called on mrs. streaks sandwich logo wasn't doc. And they've they've made the sale which is all they've completely cooked. Completely put together actually there was really not much of a heat aspect of them and all they did serve a pot there which is right off the shelf. They they were very well the strong on freshness so they would not only enriches. Has the next day with the roll out all the old woods and start with a new batch every morning. But one day it got down to their being only one sandwich left out of the but the fifty that was being sold at this store. By the way I used to work in that store or all the time savers all over the city used to be here. On and the guy a guy came in from next to use a barber. And he said is this the only sand which who have left the cinema for Neitzel. And he looked that it piece at a luncheon meat and pickle on reason Brent. That does so awful let's. The company's electric arms and a call 80. Yeah open in. Order. He they this radio station the well not this would put the one I'm usually on that was formerly WS MB. A nut and Jeff who did the program in the morning they the clover leaf brought him a box of doughnuts everyday. Are allowed. Little pitch. Our leagues there's. Been. Our our. Our all. This whereas you know this is the right yeah. So why try and all. Girl crush. Got to produce what. Well keep it but don't. I'm not too much but I'm gonna tell you that this is a good thing because. It has been discovered that it's a carcinogenic. Thing. Heatley is not in the quantities that you and I use you know that little sprinkle you put in when you cooking it or at the table that's not particularly. But if you eat a lot of it all the time. It it it's not good for you particularly Iowa that's probably a good thing that we can't thinkable whole bunch of other things you speedily. W you know monsters and actually. Yeah I did brush our country. And Italy are all. By current or. Yeah it's it's in interest intrigue because that all there were three different shapes for the leaves and all thirty of them alternate with one another throughout the entire tree and it's not a big tree. Probably is. Yeah yeah we'll listen thanks for calling. Nice hearing from you it's the food show on top that's what's yours Hank. Hank. Good okay. All I can imagine well. But. Can locate any that work for me. Well though it do. I do like a sandwich. But and belonged there and electro about that you. Can't just come out just trying rock. On yeah. Plantation. I don't quote don't lose or. We'll look at the. It was a play it is without a blue nation. To. Remember it very well. I don't quite history. Yeah well. The time I looked he was still operating. Not as an ala carte restaurant but as a catering firm and I don't know if there's still doing just assumes so. I don't see any reason one would. It's been a long time since it opened for just walk in and sit and eat. We're away our guys who figure out what it is now wondering. I'm questioning. Is pleased with Albert with. Read breaking breaking all breaking. Do you use them you know make. And the way it would come back. And yet global. Public would. And this one here where should they were on an angle and they try to. And it just between you and and did it and I saw it you'd. Oh. Aren't four. Jock bought me Bubba reports that or and he a year ago. MO why it wouldn't it would wind farm land. That's all. Of them are often divorce and yeah. You. Yeah. Yeah the less said the better. Barack compact and it wasn't ought to be eight billion dollar and I know that you know. Well you know they they had had this year that was quite famous it was a very dark colored sausage the dish was room on oysters. Jump into that was the name of and have the recipe for that in my cookbook and also in my website. Okay that it could draw have to look at you know that would be there yet not one other question in an hour ago. Greg for a choke off. Graham cracker crust were upon me. I'm all of you could do it by it that doesn't hit me right. But that I don't know what I'm talking about regrouping there. I don't know why haven't I haven't lately is not I'm not able to. To get in trouble. But analysts. On you. And eager to. Well could be immediately you can buy a bunch of different cross out there but it's all right whether you can find that exact one hey listen I'm running low on time I got to take a break they think shall call one called me again if you want to get into this more and will be back with more on the food show in a moment but first please that's why it's the food show amino waste any of our callers time -- this year Keith welcome. I'm doing great government the the restaurant that bears her name. Keith young steak house in Madison bill great place early group. I had a bit of demand though the twenty year but over the many many odd. That statement back doll if you'd like it. Well it does the family still lives today it. It was a several Brothers they were running the one in Vietnam. In Slidell. But he went off on his own and that the but the one in Slidell is still still they're seeing same idea. Okay. Aren't really little it looked very. Uganda I hear you I've been at Vanderbilt. You're happy years. And it really bit beat up they didn't get that you couldn't. Oh god. And brought him. And call yet. And co I don't know. There are some things and bringing. Sixteen I'll go out. There. On. I'd prop eight Shell Oil. Want all that that's amazing. Could the door on the people. Enough people to go for crawfish you know other than in crawfish country. It. It's an annual thing because. There's and I get my resurgent and there's. I mean they look at that have an annual Bob boy aren't rock that. You know that are there it down and that's supposed to be back in market Mardi Gras celebration of the country. I didn't know. Well end up them. The roots are very very similar Aminu didn't give them the two cities hours at a New Orleans and Saint Louis kind of came about at the same time moralists. You another question but appeared. Anyway. I don't want him questioned why don't I noticed a couple of light at. The oil. Our children. Get them up or leave it at the Anheuser-Busch. They call it ballpark they'll get the game out but now the pop art. I. Thought that crop pretty much. In his. There there have there are years when it has but the basically the the the boost schedule for crawfish is. Thanksgiving until before the July. Now it varies from a year to year apart pretty good bit but if you take those months right there that's when it's mostly happening. With the best growth issue wall in April and make. A debt so that we. Brought their latest. Path. And they get it really aren't in it. They yeah really hard and a lot of the a lot of people who sell them you know they've really shouldn't sell them and they but they figure oh gosh we're gonna lose this whole thing we already lost at so. But they that that's true all what use you worry about as true but. That again I tell you from year to year it's different view they'll be years winning day. They are the best ever in the worst ever the following year so in that's mother nature. And down like. The. And remember you're you know you can listen to his sentencing Lewis on line go to WWL dot com and click on. HD two and we have a live stream all the time everything that's on the station all the time soon. Actually. You're right now in good. Well on. Greek Greek. Yeah. Anyway. Thank you thanks a lot sea it's the food show what does he was just referring to is there is an app for your Smartphone. That is called. Two and Ian. And they have two versions of of one of the miss free. And the other one has extra capabilities on the but it it you have to pay for it it's a dollar one. One dollars a right. I think you probably go with that. And that allows you to pick up all of our things that we have going on on the here which include my show which is on from. Three until seven every weekday afternoon as well as here on the weekends. And you can get it through that. Through that app there it's called tune in. TU TU NE I am. This is the food Schoen Tom Fitzmorris it's great to be here talking about food restaurants cooking and all programs sponsored by country is restaurant in Metairie. They have oh boy to things there that if you haven't been in a long time. That you might. See as being totally newest metric century would. Are they they have a bar that chef Andrea built on to the restaurant. All I think it's been about 34 years now. It's since Katrina and and it's a nice feeling it's has a nice little crowd in an everyday good drinks. They of wood burning pizza. Pizzas. Oven for doing that. And also live music every. You pretty much they are all the time they do lunch and dinner seven days a week including. Funny days like. Lunch on Saturday lunch lunch and a first class restaurant Saturday is a little tough and and everything else but we have more of the food show coming up after we check news from CBS stay tune more of the food show floats the food show on new. The big 870 WWL WWO 105 point three FM I'm Tom that's more it's great to be here with you talking about food restaurants and stuff. Slow needed for a suite usually really a jump in over here on the weekends put. If you had been trying to get in on another day call us today can you get right through 260. 187 is the telephone number 2601870. We talk about anything having to do with food so if you're trying to figure out a recipe. While for something that you are you really love but for some reason you forgot to copy it down from your grandmother when you could've done it. You know do OK I mean we we forgive you for that but may be we might be able to dig it up some kind of way it's it's funny how. Recipes in particular. Are treated like really secret. And I have never understood that die every now and then I'll meet up with someone. Who when they ask a well you know this in the tell me about some dish that they do that the mother does have something and I said well. The you do have this recipe. Copied down somewhere dementia. And often enough the answer is no they don't. And not only that but they say that this is the nutty is one of wall. They call up there there into their uncle whoever's recipe it is. They find out that the the relative doesn't want to give you the recipe. Well what did you do live whom. I think. This is something that the government everybody who's got a group of oh great regular recipe they ought to. Put it away some where that is once she captured on paper you've got. If you don't captured on paper in the person dies or moves on Larry's something. Well that's it you're never gonna have but we can keep trying and 260. 187 his own ability who's over here it's Robby begins our this half hour. Let's see Robby you there. Aid now might do a good break come. I get the two part question. First born is in your opinion what are the next in retro on in the city. And it's important is that the case so in this city not that pressure. Mean. Look I could do the caiso windows group really quickly that would would be locked Coretta. This is not a confused with color red is grill which is a totally different grass and although they come. It's all from around Hammond. All right I don't. I don't think there is one in Orleans parish or Jefferson even. But there are all over the place on the North Shore and also heading towards Baton Rouge general but they they make up a case so that I think it's just perfection. My wife and and my daughter they go through like what looks like about a gallon of the stuff. What they everytime they go there. And now we usually get it with a short res oh sausage mixed into it which adds a whole different dimension to it so that's. That's the that's the easy one to answer. The heartland. Is you know there's so many styles of Mexican food and it's been growing a lot lately. They're been some kind of far out versions like on miyazato. On Metairie road that the ten. But they have closed it and they're gonna turn it into his Zia it's an artist. Yeah that's how it's breaking news when that only came out a few days ago. But but that's a shame because I thought that they were one of the best. And then a little one that I I really think might be number one now it's called L got no negro. And yeah. Are they they are the blue one I go to most is the one on the corner of mill Li and and Harrison avenue. You a whole lot of different things they have boldly most of the time which is something I dearly love and I'd hardly anybody makes. Where they do a great job they have won in DC BP they have another went out India in the French market. Yeah. All right thank them appreciate it thank you very much for calling it the food show on top receivers Tim Tim welcome. I think I used them. Are you talking about that you know. That wide and I goes goes to superior and they did so with trees so as you can look at vintage. And that they're a little bit the Korean and also wrote that that they do. Well real life great that they American negro. And who accept the well it's fitting that need to look for abortion and happen to company in new kind of caught in the. Hi yeah I have. But they still thought it that that it almost looks like only go hooligans trailer. Equipped for a from a distance. It is. And get that you can build their murdered and you'd be wrecked here. Gas but he. Along but so all up here and that it is way ahead of. The only reason I bring it up this and I'm not sure if they didn't move from where they were because of the place where they they have been. It's not I mean it's not big enough to do serious restaurant. Version and although their food is pretty darn good I may be I should shut up about it. Food the food and there's not going to be that work for a bit of that sort of thing that you want to attract them anyway. He does this thing now and optical and that thing going in law can and now but it's still there. We weren't where we build upon a group of outrageously relationship. Yet so largely Vietnamese food. It's a bit quicker than it took to do is Bob accurate folk memory and what. So low but he's got that thing that's very good actors can bring your oh yeah. Yeah a good place now we have a debt hasn't come up in a while over here but it it is a good place very original and the people. The people there on the staff is really greatness is one waitress who is very short. And herb she has a voice like a bird it's just it's amazing to listen through she's always bouncing around very happy. Cute she makes the place for me. A low. But thanks for calling the name of that place is Kim K high end and it's on Washington what did you say. Let's see ligament what are we doing. Mike Mike welcome to the pooch. Yes I would go and repeat the amount of popular restaurant and so I think it's side of it at the palmetto. The Palmeiro. That that's that's pretty good it's a great looking restaurant it's kind of a look on the buy you sort of it's on the other side of the railroad tracks from the train station it's pretty close to the train station you'll see signs for it and they of life music. On is certainly on the weekends they do they do a lot of waiting. Dinners there. And you look out the back windows in this you know all of this all the trees in the and the buy you kind of floating by it's a very cool place. New Orleans food I would not say it's really brilliant New Orleans food but it's good enough I doesn't bother me. And we while work that's done you'll you'll have a good night. You know. Thanks for calling C we will come back with more of the foods showed a first place I it's the food show and Tom that Boris and Janice thank you for waiting. No problem I'd give former Pakistan. In your day. On the ballot with a group chicken salad. From cafe cap say. And it on top of that it mango. Salad dressing and yet you name. Our I have not lately this is the place on west Metairie I think. Well as Cuba now full well. Why aren't. That's what eight. You want wept at donating clear view and he hit an all Ireland and now I don't Wear that night and but you know they meal on issue hard that we an now and hope that that want all which can have a game by. You know they they hit it still can't cut off and so on charity bullet hole lot of customer that your name. But every day eight days. Q. You know Monty has always been in my next book is in. The other days are different cute and I call every morning. On that at duke or the day they'll. And difficult. To sit and not. So. But. Yeah. Speaking of soup as you're that the strangest thing happened in the about a month ago was in a restaurant that one name. And I ask the waitress what's the soup you've heard and she said that's the soup of the day. It's helpful is that. A so this is this is. The name of the restaurant is it's two words same words. They have. FA yeah I've gone a couple times but they can tell you is it drove me crazy but it's. It's all right against him in whenever somebody calls about it they always have good things to say race. Yeah well I detected and he net. At a without with a group chicken and then at notre and then it would it would. Really get early. If it tastes good it is good so there we go what thanks for calling. Janice that was in here is Ed over here on our blue phone. Thing. A knob and you out there. Can you tell the difference between Soviet days could be all. You know this is the second now we can erode that that question came up. That they aren't they are not this painting in the two tastes are pretty different from one another but the basic idea. You have a piece of fish. You have oh not a broiling. Hand but something you could put in the of the new mainly cook this in the oven you could do it on top and still but it doesn't commodities. And then you have. A who who basically the bottom part of it is fish stock. And sometimes you can do this with various kinds of shellfish that you might have to and you have a certain amount of a savory vegetables. And a couple of different kinds onions may be. Asparagus. Onions garlic. That this does all sorts of things you can put in the U cook it. And a fairly low temperature and everything kind of meld together. And it's it's sort of halfway as soup and half ways do you could say that about both the issues. But it could be law is more likely to have may be rue in it and also. Tomato. On which you would not see a lot of Ian in W pace so that related but not this great. Thanks we'll call CO. Until towards it's the food show. On our program today is sponsored by let's hear our program is sponsored by now in final the guy of finished this injury news. And he is there tonight. And a seven days a week lunch and dinner and they. Also have like music on it's Friday and Saturday nights ska fun. And a big big big big menu a theory as the old wine dinner coming up on Thursday. The is that the one leaf fifth or is this the week after that and you'll have to ask him. But it's a good deal they've run these all the time it's I think it's 45 dollars is the price it's safe four course dinner. And and includes wind so it pretty cool. This is chef Andrea had his rest and Andre is it's on cause we've just across causeway boulevard from lakeside mall. And group and some days a week lunch and dinner are we will be back with more on the food show after first please slow it's the food show on Tom Fitzmorris and Ed I only have a minute or we can do it next hour Ed you there. Yes sir I'm there I'm there wireless. I'm. Nice decent place to go out to eat tomorrow show the evening post I mothers you know a weekly. Yup well that's all right I think you bugged you made a good choice there. All all of the out restaurants and open would probably be happy to do something like that the first one that comes to my mind. Is gala Torre's gala twice on the idea on the Sunday night is wonderful. But commanders and and for something a little looser than that. The Republican club the pelican clubs terrific food four star five star with me and there you go and have run out of time we called me back if you wanna know more I will be back we have another hour of our program following the news from CBS here on WWL radio New Orleans and WWL FM HD two can our New Orleans.