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At Last, True Thai
To 619hotstuff: I'm sorry to have offended you and certainly meant no offense -- but the Reader has very few readers who are familiar with Laotian food unless, like yourself, they are Laotian or, like Fred in these postings, has visited Laos. (That's what I meant by the expression, "who knows Laotian food?") It's an almost unknown cuisine here, since the country has very little tourism (compared to Thailand, where it's a national industry) and few local restaurants serving it, compared to the ubiquity of Thai and Vietnamese restaurants. I would LOVE to learn more about Lao food -- can you help me so that I can "research better?" Would you be so kind as to recommend your favorite Mom'n'Pop Lao restaurants in the area where I can go to taste authentic Laotian cuisine at its best? Thank you in advance.— March 26, 2009 10:01 p.m.
Mister A's
The way Mother Goose and Mother Duckie feed their young is by jamming their bills down their open mouths and regurgitating digested food into their throats -- in short, gavage with a bill instead of a funnel. A friend of mine did a stage at a Perigourd goose foie gras farm; when she came back, she reported that the geese (hardly cuddly critters) would crowd around Mamere, pushing to be the first to jump into her lap for the feeding. Cruelty? Apparently not to the birds. Also, in the wild, just before migration, ducks and geese forcefeed their own selves, eating orgiastically until their weight shoots up and their livers swell -- their own way of making sure they have enough fuel stored up to fly thousands of miles south. Foie gras is far from the cruelest food. An ordinary "factory chicken" probably has a far worse life. What you Animal Rights militants really want is to prescribe a pure vegan diet for humanity. You wanna be vegan? Help yourself. Don't oppress me with your sentimentality.— January 27, 2009 3:43 p.m.
Dixie-Fried
Thanks, both of you, for telling it like it is. Maybe the new owner will take it seriously if he hears it from a lot of people. I wouldn't mind the prices so much if the food were better and more authentic. Hey, Orleans-Guy, Owner! Yo! If you want to use the recipes I gave at the end of that piece, you go right ahead. I won't hold you to copywright laws. I'm sure my friend Marc Savoy, as a Cajun folklorist, would love it if you used his authentic recipe in place of the bulls--- recipe you're currently using. Stacia -- I've been to Sand Crab. It's great fun! But the one downside is: No melted butter. It's margarine. However, if you BYOButter, they'll melt it for you. --Naomi Wise— July 2, 2008 5:24 p.m.
Back to South Beach
Update: The July 4 BBQ has been called off.— July 2, 2008 5:16 p.m.
Best of 2003: Best Personalized Car Wash
Alas, Mr. Fred's has been out of business for several years.— April 5, 2008 4:18 p.m.