© 2011 Frank. All rights reserved.
“This same Abita-sponsored competition brought us Andygator about a decade ago. Now a home brewer in Zachary and his very Louisiana take on Russian Imperial Stout has been given the nod to be the newest Abita Select product. Stouts … Continue reading
© 2011 Frank. All rights reserved.
“You don’t have to look very far in south Louisiana to find a good place to eat fried seafood, but the list of places that do it really well is fairly short. To this list I would add Kevin’s Cajun … Continue reading
© 2011 Frank. All rights reserved.
“Wayne’s Barbeque near the Livingston exit on Interstate 12 is right across the highway from another, more modern looking BBQ restaurant. So, it stands to reason that a little slow-cooked completion keeps both spots producing the best pit product … Continue reading
© 2011 Frank. All rights reserved.
For a while now I have been in discussions with LSU Press about writing a book. As you can see above, the contract finally got signed today. The book is going to be called Water Under Everything. For those … Continue reading
© Frank McMains
“Now there is iced-coffee and then there is iced-coffee. One approach is to take the familiar, piping hot article and pour it over ice. I suppose this works in a pinch but slow-brewed iced-coffee from a simple contraption like … Continue reading
© 2011 Frank. All rights reserved.
“Salsa Verde is less well known north of the border than its red, tortilla chip friendly cousin, but it is far more versatile. Fresh tomatillos are a must when preparing Salsa Verde. Canned tomatillos are widely available in supermarkets … Continue reading
© 2011 Frank. All rights reserved.
“And now is the time when crawfish tails become less dear. Winterlong we suffer tails at $17.99 a pound, and from China or last year’s harvest no less. But just as surely as summer brings mosquitoes, it also brings … Continue reading
© 2011 Frank. All rights reserved.
I know that Monday is traditionally the day we are supposed to make Red Beans and Rice. But, I’ve never been much of a traditionalist. And, the beans don’t mind being cooked on Tuesdays. This blog started mainly as … Continue reading
© 2011 Frank. All rights reserved.
“Today I am going to write about knives. I can tell you from personal experience that it is easy to let a kitchen knife fascination get out of control. It is also easy to overstate them as a cutlery … Continue reading
© 2011 Frank. All rights reserved.
Today’s post will be a brief one. In order to avoid raising the ire of my handlers over at Country Roads Magazine, where I am responsible for their food blog, I am going to limit my musings to a … Continue reading
© 2011 Frank. All rights reserved.
“Just the mention of Béarnaise Sauce is enough to evoke the memory of culinary shame and frustration in many home chefs. The velvety egg-emulsion, based on the French Mother Sauce Hollandaise, has driven even experienced kitchen hands to distraction. We have … Continue reading
© 2010 Frank. All rights reserved.
[click image for larger view] “Brewers, bakers and potters all like to claim that their respective arts are the cornerstone of civilization. I will leave it to them to sort out who gets the credit, but there is no debating … Continue reading