|
||||
Having trouble with this message? View it online.
Don’t miss our emails! Add editors@gardenandgun.com to your address book.
| FORWARD TO A FRIEND | |
DECEMBER 4, 2009
|
|
| SIGN UP | GARDENANDGUN.COM |
|
|
|
| Privacy Policy |
From Drew Stubbs:
> > these gentlemen are putting us gentlemen to shame.
> we need to get our shit together.
>
> http://www.coolhunting.com/archives/2009/12/gentlemen_of_ba.php
>
> these guys are incredible.
Rhiannon and Maks are two of our favorite bartenders in town. Visit them at Cure.
Recently Brother O’Mara took pictures of their tools and shared them on Flickr
MAKS’ KIT
I fully realize that my concept of the New Orleans bartender is distorted because almost any time I’m drinking it’s at Cure, and that’s not a standard NOLA bar by any stretch of the imagination. Filter the following through that information:
It seems that the majority of my bartender friends work at more than one bar. As a result they seem to carry a lot of gear with them as they shuffle from place to place. I suppose it’s the easiest way to ensure that you always have everything you need when you arrive at your destination.
I asked Maks if I could photograph his kit and he produced this spread. Some of the items are not his but he suggested that this is pretty much the standard carry. Perhaps I’ll go back some other night and get a shot of someone else’s tools so that I can compare.
Regardless I thought you might find it interesting what these guys (and ladies, of course) are lugging from job to job.
RHIANNON’S KIT
You probably remember one week ago when I photographed Maks’s bartending gadgetsand showed them to you. I said then, “Perhaps I’ll go back some other night and get a shot of someone else’s tools” and so I did.
What you see here are the contents of Rhiannon’s magic murder bag. I may be the only one that calls it that, I don’t know. Anyway, you can see that the gear she carries is very similar to Maks’s but with a few tiny differences.
When red-hot New Orleans chef John Besh started work on his 384-page magnum opus, “My New Orleans” (Andrews McMeel Publishing, $45), he wasn’t interested in just peddling another Crescent City cookbook.
Raised in nearby Slidell, trained in his family kitchens and some of the town’s finest dives, and jolted by the devastation of Hurricane Katrina, Besh, 41, had nothing less in mind than the celebration – and preservation – of the city’s unique culture.
….
DREW’S CHICKEN AND SMOKED SAUSAGE GUMBO
Make a roux by heating the chicken fat or oil in a large cast-iron or heavy-bottomed pot over high heat. Whisk the flour into hot oil. It will immediately begin to sizzle. Reduce heat to moderate and continue whisking until the roux takes on a deep brown color, about 15 minutes. Add onions, stirring them into the roux with a wooden spoon. Reduce heat to medium-low and continue stirring until the roux is a glossy dark brown, about 10 minutes.
Season the chicken with Creole spices. Add chicken to the pot, raise heat to moderate, and cook, turning the pieces until browned, about 10 minutes.
Add the smoked sausage and stir for a minute before adding celery, bell peppers, tomatoes and garlic. Cook, stirring, for about 3 minutes. Add the thyme, chicken stock and bay leaves. Bring gumbo to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 45 minutes. Stir occasionally and skim off the fat from the surface of the gumbo every so often.
Add the andouille, okra and Worcestershire and season with salt and pepper, several dashes of file powder and Tabasco. Simmer for another 45 minutes, continuing to skim the fat off the surface of the gumbo. Remove bay leaves and serve in bowls over rice or potato salad. Pass more file at the table.
Serves 10-12.
(Adapted From “My New Orleans”)
….
Read Full Article Here
A lot of cities have lost their uniqueness,” he said. “That hasn’t happened here.