My New Orleans by John Besh. It is a wonderful book full of Louisiana traditions and food. The photographs are beautiful.
Channel 4's website says that it was found this morning in Coffee county.
There is one ketchup better than Heinz.. It is Organic Heinz. It tastes like ketchup did when I was a kid. Before all the nasty additives.
Wild and Local. Thanks for the reccomendation.
I don't buy previously frozen fish. Only fresh. I have had the best luck at Whole Foods, Fresh Market, and even Publix in Fairview (where I once got some beautiful fresh whole branzino). I have also been burned by all of these stores.It is so aggravating to start dinner and then open up the fish and it is smelly and inedible. So now I always ask to smell the fish. No surprises later. There is one frozen fish that I buy. It is the Publix brand mahi-mahi.No preservatives. Really almost as good as fresh in Florida.
I forgot to add........ My post was out of respect to my chef friends, and all the other great chefs here in Nashville that have never even driven by a culinary school.
There are plenty of VERY GOOD chefs that have not gone to a culinary school. You don't HAVE to go to a culinary school to be a " Trained " chef. A lot of chefs have had on the job training. And a love of food. You reserve the term of "Chef " to only those who have gone to culinary school to be trained ? I have to say this....... Probably one of the most ignorant posts on this blog by a regular poster. I almost never post anything negative on here. But since Lesley Eats seems to be defending "School Trained Chefs " I feel a big need to defend all the great chefs that did not have the opportunity, and- or the desire, to go to a culinary school.
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