Daily Special, June 9, 2012

36

 

 

You’ll have to pardon me: I’ve got a bad feeling about this.

Tom Benson has hired the former head of the FBI to investigate his team. Jonathan Vilma has taken on the most powerful man in all of sports. The Saints still have Gregg Williams’ back. And Roman Harper is ignorant and happy.

There. Now, with that out of the way, I want to talk to you about ducts. Actually, I want to talk about football, but unfortunately all there is right now is politics and legal news. Every offseason, we chafe and squirm and intermittently pop off: “Will this season EVER start!?” We never knew how good we had it.

We call this the “offseason from hell.” It’s worse than that: it’s the offseason from Hollywood. Everything that’s been piled on the Saints so far seems like something out of a screenplay by Ed Wood. Who would have believed this if it hadn’t actually happened? Yet—this being the Saints—we’re all braced for something really bad to come down the pike.

What’s next? My guess is that someone has video of Tom Benson lurking around the 17th St. Canal on the morning of August 29, 2005. Or maybe Greg Santini will rear up again, this time with evidence that Peyton Manning threw the ball deliberately to Tracy Porter.

Or…maybe Freeh will find something.

Supposedly—according to ESPN, at least (and did you notice the byline on that article?)—what Freeh is probing is the accusation that Mickey Loomis eavesdropped on opposing coaches during games. But if Benson has given him unfettered access to the team and all its operations, there’s no telling what he might find (this is Louisiana, after all). Of course, Benson is under no obligation (that we know of) ever to reveal what Freeh digs up. But if it’s serious enough, we might wind up seeing Loomis gone. Or Payton gone. Or Benson gone, of a stroke.

I’ve always told people, New Orleans is a great place to be from, because it’s probably the most interesting city in North America. Sometimes I wish it could be a little less interesting. Meanwhile, we’re all just waiting for the other shoe to drop…but at least I bet I can tell you where you got it.

On the Jukebox

Music appropriate for the end of life as we know it. Also, this is one of David Kelly’s favorite composers. I’d forgetten he did this. Satch, this is for you. I hope it’s not for all of us.

Posted by Himself in Daily Specials | 36 comments

36 Comments

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  • BewareofDogJune 9, 2012 at 2:31 pm

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    Alright, y’all…..let’s get to the really important business.

    What’s on the menu for today? (And don’t be making up shit either)

    Over here, we’ve got angel hair pasta with a nice, thick (very thick), creamy alfredo sauce. The sauce has roasted red peppers, sun-dried tomatoes, with shrimp, chicken (white meat only, of course), sausage and my own mixed seasonings.

    The sauce is on the stove right now simmering over a very low fire to get it to that right thickness. I cut the chicken pieces up into two different size chunks. The larger sizes, which match the shrimp and sausage for the meat variety, and the very small, thinly cut pieces which breakdown in the sauce (hence the long simmer) and add to its overall thickness.

    Once the sauce is done (oh, in about another half-hour), it’s of course, served over the pasta along with two different kinds of oven baked bread seasoned with butter, garlic, and a just a dab of a MawMaw’s special spice sprinkled on top.

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    • HimselfJune 9, 2012 at 2:44 pm

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      No lunch. Work. Trying to put in a gravel walk before the rains come.

      But then, this afternoon, champagne and fresh strawberries with zabaglione. After that, sleep. And frankly, I prefer chicken thighs in everything I cook.

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      • BewareofDogJune 9, 2012 at 3:09 pm

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        I can’t do champagne and strawberries. I’m with you on the chicken thighs though. But for me, I can only enjoy thighs that are deep fried or fire-grilled. Oh, I forgot, roasted leg-quarters are pretty damn good too.

        Tried dark meat in one of my sauce mixes once and it just wasn’t the same. Completely different texture….didn’t breakdown the same. I’m just used to the tender white chunks. I suppose if I had been cooking the other way around all my life I’d feel differently.

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        • HimselfJune 9, 2012 at 3:29 pm

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          I have never seen chicken meat break down in a sauce into anything other than tasteless strings. So if you can really do it, you should look into a patent.

          And what’s wrong with strawberries? (I won’t ask “what’s wrong with champagne,” because I know you didn’t mean it. Couldn’t mean it. No way.)

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          • cc58June 9, 2012 at 5:40 pm

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            If you cook your chicken too long, that’s when it strings. When I fix a Gumbo for instance I’ll cook the roux and assorted seasonings for 30 minutes then throw in the sausage for about 30 minutes, then add the chicken for about 40 minutes. Now if I’m adding say Shrimp or crawfish just throw it long enough for everything to come back to simmer. Oysters for only say 5 minutes max or it will be rubbery.
            Same thing with a sauce for chicken, say sauce pe cante, cook your sauce down first, from scratch about 2 1/2 hours then add your chicken.

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            • BewareofDogJune 9, 2012 at 6:39 pm

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              You and I have cooked outta some of the same pots, old hoss.

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            • PhilistineJune 9, 2012 at 7:34 pm

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              I roast the chicken first. After picking the carcass, I use it to make stock. I use the stock for the gumbo. I add the picked chicken (what’s left of it, anyway) no more than 30 minutes before the gumbo’s done. The andouille might go in before that, but not much; boiled meat doesn’t have much flavor unless it’s something like a chuck roast. The roasted chicken, simmered for a short time, has plenty of texture and flavor. The gumbo, made with the chicken stock, doesn’t depend on the boiled chicken for flavor.

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              • cc58June 10, 2012 at 6:15 am

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                I’ll brown my thighs in the oven, then after about 30 minute in the gumbo, pull the thighs out and strip the meat off the bones. The reason I do that is because my grandson will eat all the meat out of the gumbo, if I don’t.

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                • BewareofDogJune 10, 2012 at 9:21 am

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                  Isn’t that something? Grandsons are a pip, aren’t they? That’s why I keep a fly swatter next to the stove. Whack!! Get your grubby little hands outta there, fishing out all the meat!!

                  Note: For those of you who have never whacked one of your kids/grandkids with a fly swatter to keep them outta your pots…..it’s a “curmudgeon thing”, you wouldn’t understand.

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              • cc58June 10, 2012 at 6:19 am

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                If you completely roast the chicken until it’s done, you don’t get the gumbo flavor in your meat. Some people tell me I work to hard at making my gumbo, but no one every says it isn’t any good. Ha,Ha… (:-D)>

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                • BewareofDogJune 10, 2012 at 9:24 am

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                  Working too hard to make your gumbo? Impossible!! Who are these poor, delusional souls? I bet they’re the first ones with a bowl in their hands trying to get into that pot.

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          • BewareofDogJune 9, 2012 at 6:51 pm

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            CC58 is right, if you’ve had chicken break down into tasteless strings then you probably cooked it too long. Also, it depends on how you’re cutting/slicing it up and the dish you’re preparing. It also depends or the pieces you’re using. You did say that you prefer chicken thighs in everything you cook.

            Yup…I did mean it about champagne. It’s just not me. Don’t have much use for it outside of celebrations. Strawberries on the other hand, are quite wonderful in a number of my favorite dishes, desserts, or beverages.

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            • HimselfJune 9, 2012 at 6:57 pm

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              Well…the strawberries were quite good, actually. Not as good as Ponchatoula strawberries before they replanted, but good.

              I get it now with the chicken. You mean cutting very thin slices across the grain so that it breaks down into almost microscopic pieces. That reminds me of the scene in “Goodfellas” where the mafia boss is slicing garlic with a razor blade.

              Lately, what I’ve been doing, and it works quite well for everything, is putting the pot in a very low oven, set to the temperature that the particular meat should be at when done. So it gets to that temperature, and no higher. Everything comes out juicy and perfectly done. I guess it’s the same idea as a crockpot.

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              • BewareofDogJune 9, 2012 at 8:54 pm

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                I’ve haven’t tried that in a long time. And not on purpose. Years ago, back when my wife and I were first married, I had to use the oven a few times to finish cooking some meals whenever the stove was acting up. Like the time had to I make rice in the oven. Turned out okay.

                The one time I did try to use a crockpot I ended up throwing it (and the food) in the pool. I made my son go clean it up. He’s 37 years old with a family of his own and still bitches about that to this day.

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                • cc58June 10, 2012 at 7:07 am

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                  Best way to cook a Brisket is in a crockpot. It’s not for everything. Chilies, chuck-roast, cheese dishes, etc, don’t waste your time trying to fix a good pot of beans though.

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                • cc58June 10, 2012 at 7:27 am

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                  Brisket recipe.
                  Take a 2-3 pound brisket. and whatever you do don’t buy corned-beef brisket. That stuff is just nasty, I don’t care how you fix it.
                  Chop up a large onion, bell pepper two stalks of celery, potatoes and carrots if you want. I just cook them separately myself. But the veggies on the bottom. Season with Salt and Pepper to your taste, you know how hot you like it. Here’s the secret, don’t but too much fluid in the pot. I’ll use about 1/2 to a full can of broth. You’ll reduce it later when you make your gravy. Cook on low for 8 to 10 hours. The Brisket will brown pretty good on the bottom, so if you are home turn it over at about half the cooking time. If not it’ll be fine to leave cooking while you’re gone.
                  When done, take out the meat, and take the rest and throw in a sauce pan on the stove top, and whisk in 2-3 spoons of flour, depending on how much juice you have left, and reduce till you have a good thick gravy, Taste and adjust your seasonings here. Slick the brisket like normal serve over rice. C’est si bon

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                  • cc58June 10, 2012 at 9:00 am

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                    Slick=slice

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                  • BewareofDogJune 10, 2012 at 9:35 am

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                    Thanks for the recipe. I’ll pass it along to my wife, she loves brisket. And she’s the one in our house who uses a crockpot.

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                    • BewareofDogJune 10, 2012 at 9:36 am

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                      I just realized that we’re a bunch of grown men sharing cooking recipes on a football blog. (And there’s nothing wrong with that)

                      But, if a sewing circle breaks out in this joint, I am f***ing outta here.

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                  • Doc BoudinJune 10, 2012 at 1:39 pm

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                    Damn, sounds good. Last year, I started using a dry rub, searing it over the grill, and then braising in stout over low heat, mixed with onion, garlic, caraway seeds, tomato paste, beef broth, salt/pepper, pinch or two of sugar, and a little balsamic. The stout made the sauce a little bitter to start with, but after a few hours of braising, oh, my God, it was good.

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  • PhilistineJune 9, 2012 at 3:20 pm

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    How about Crawfish Monica on rotelle, served with lima beans (I’m a fan of limas) cooked with chopped onion and some Slap Ya Mama seasoning, and maybe a romaine salad dressed with a sherry vinaigrette of my own devising?

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    • HimselfJune 9, 2012 at 3:30 pm

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      I asked Sherry out once, but her daddy Balsamic threatened to kick my ass if I came around again.

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      • PhilistineJune 9, 2012 at 3:45 pm

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        Did he threaten to Slap Yo Mama too?

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  • Doc BoudinJune 9, 2012 at 8:37 pm

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    Had da redatives come in from Nash Vegas today, made Cuban sandwiches for ‘em. Roast pork shoulder, ham, swiss, provolone, mustard, and pickles on french, pressed between a couple of hot cast iron pans, got ‘em nice and crispy. Its been years since I made them. I think I’ll be doing it a little more often.

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    • PhilistineJune 10, 2012 at 7:41 pm

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      Between this and the brisket recipe, I’m ready to move in. You must have a gas range; my rotten electric range would take forever to get a cast iron pan hot enough to toast bread.

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      • HimselfJune 10, 2012 at 8:55 pm

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        Small, but pretty damn nice.

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        • PhilistineJune 10, 2012 at 9:14 pm

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          My subdivision is all-electric. My next-door neighbor actually has a tank for trucked-in gas, but I’m not sure I’m ready to keep a high-pressure vessel full of flammable gas next to the house.

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          • HimselfJune 10, 2012 at 9:25 pm

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            The local gas company had a special right when we needed a new furnace. So we installed the furnace and they put in the line for free. Then we remodeled the kitchen and I FINALLY got to cook with gas for the first time since I left home for LSU.

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            • PhilistineJune 10, 2012 at 9:41 pm

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              Since there’s no gas main around here, I’ll have to move to get gas appliances. I think it might be worth the move. The best electric ranges suck compared to gas.

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        • GSO Saints FanJune 11, 2012 at 8:04 am

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          Gas – the ONLY way to roll.

          Building the new house (be done soon, Himself, hope you can visit the GSO and check it out), and we’ve been going all-gas for cooking, water heat, and central heat. Had to fight with the builder over it too – we have gas in our development, but the house is situated about 250′ off the street, and they didn’t want to pay for the line. Tried to talk us into a propane tank – which went over like a Foulclown fan at a Who Dat rally.

          Now, like you, I’ll have the chance to cook with gas for the first time in a coon’s age soon. The missus is terrified of it though, she’s never had a gas cooktop…should be fun! ;)

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    • Doc BoudinJune 10, 2012 at 11:00 pm

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      Just electric; a little olive oil (recipe calls for butter) on the bread helps out. But it is a new stove, and cast iron takes the heat like nobody’s business.

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      • Doc BoudinJune 10, 2012 at 11:24 pm

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        Admittedly, I’d prefer gas, but we live in the boonies. I do like the new stove, though.

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        • PhilistineJune 10, 2012 at 11:53 pm

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          If you can make that sandwich on your stove, you’re living well.

          How do you cook the pork shoulder?

          I have my kids coming down for the summer, so these comment threads are pretty timely.

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          • Doc BoudinJune 11, 2012 at 12:25 am

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            Grilled over charcoal. I cook up a bunch of “country style ribs” or pork shoulder strips when I find the stuff on sale, just put a little smoke on them to flavor. I freeze them, then thaw them out for barbecue (reheated, simmered in a vinegar-based barbecue sauce) or po-boys, or anything else I feel like (Vietnamese po-boys are a special favorite around the house). A good sort of “staple” ingredient to have in the freezer.

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  • Breesus Christ SuperstarJune 10, 2012 at 9:44 am

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    Y’all can come over and cook dinner at my house anytime.

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  • HansDatJune 10, 2012 at 7:29 pm

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    Hi, this is HansDat at 3117XLIV Super Bowl Drive, and I’d like to place a delivery order. What are today’s specials?

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