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I'm just trying to figure out how anyone could resist buying a can of that. I'd display it proudly.

Mamma mia! I believe you mean "mea culpa." Sorry, couldn't help myself.

Thanks for the recap. For the second week in a row, I missed the show because I assumed it was on at 9 central time. I mean, that's when Top Chef ran, so why should this show be different?

The shame. The shame.

Had you not plucked Adam from obscurity, he too might have been just another man with an MFA selling three dollar pastries.

(Ok, I guess he's be a man with a JD and an MFA selling pastries.)

I haven't read the article yet, but didn't Gold out himself? If I remember, all those photos of Gold after he won the Pulitzer were posted on the L.A. Weekly website. Given that he works there and his wife is the editor, I always assumed he didn't care about posting the photo.

Hey Paul,

I must have misremembered seeing multiple version of a pompier with gin. After searching my bookshelf, I only see one such version in Gary Regan's Joy of Mixology. In the headnote, he says that the gin is his own addition. He calls it a Pompier Cocktail to distinguish it from the classic version (which he doesn't actually include).

The entire food as sex metaphor is completely played out.

Maybe the popularity of the Sazerac has to do with the attention on New Orleans post-Katrina. Lots of cooks have been coming down to volunteer. Also, the Tales of the Cocktail has grown in popularity, and the sazerac is pretty much the mascot of that event.

The drink has never gone out of fashion. Most good restaurants can create a solid sazerac (you'll have worse luck at bars).

It's a fine drink. I can't think of anything better before a meal.

Ed,

It was great to see you mention Austin Leslie. He truly was one of the greats. Katrina took a heavy toll on older members of New Orleans, and Austin was one of the pillars of the city's culture that we lost.

By the time the storm hit, Leslie had move on from Jacques-Imo's. No longer relegated to a deep fryer in the corner, he was working the crowds and training young African-American chefs at Pampy's. Take a look at these photos to see what the man did beyond fried chicken:

http://forums.egullet.org/index.php?showtopic=68657

Austin's return to glory was too brief. It certainly didn't make up for the indignities he suffered before his death: trapped on his roof, stuck in the Super Dome, the stories you've heard.

Damn I miss his cooking.