The Gulf Coast Food Show
Oysters, Anti-Pasta Salad Recap, Cooking Phobia? its real.
- My cajun friend Gary's infectious enthusiasm for fine dining and his recent experiences at Mike Anderson’s Seafood Steakhouse and Oyster Bar will have you packing your bags for a foodie adventure. From the welcoming ambiance and beautiful surroundings to the oyster-shell chandeliers and hardworking staff, Gary’s stories will make your mouth water and your heart yearn for these unique culinary experiences.
- Mageirocophobia; you wont belive what this is.
- The shrimp are running down here,
- My cajun friend Gary's infectious enthusiasm for fine dining and his recent experiences at Mike Anderson’s Seafood Steakhouse and Oyster Bar will have you packing your bags for a foodie adventure. From the welcoming ambiance and beautiful surroundings to the oyster-shell chandeliers and hardworking staff, Gary’s stories will make your mouth water and your heart yearn for these unique culinary experiences.
- Mageirocophobia; you wont belive what this is.
- The shrimp are running down here,
It is October, early October on the Gulf Coast food show. We have beautiful weather down here in October. I guess everywhere it's nice, but boy, it's just gorgeous here. Welcome to the Gulf Coast food show. We have a host, tim Harrison, and boy, we have a. I think you're going to enjoy the show today. It's going to be fun Just a moment. Oh boy, tip-a-tina Can't get enough of tip-a-tina Beautiful music, all right. Well, first of all, thank you for joining us again and if it's your first time, I think you'll enjoy the show. Maybe you could review some of the past, because we will quote some of the shows in the past. In fact, today we are, and you'll be able to look back and see what recipe we were talking about or what have you Speaking of.
Speaker 1:Such some time ago we did a show and it was my buddy, gary Polke, down in Galliano Louisiana, the Cajun Fisherman down there, and anyway, he gave us a recipe. It was on the show. It was called Extremely Rare Recipe from Galliano Louisiana, anyway. So he called me today and he said Tim, he says I'm going to be on the show, I'm going to be on the show. He said Tim. He says man, I have to tell you about this restaurant. And so he's. You know he's telling me about the restaurant, and you know the time. Now you have to know something about Gary. He's not going to waste. He would never waste his time calling me about a restaurant unless it was exceptional.
Speaker 1:So I said, look, gary, how about this? When you get home you rest up a little bit. I'm going to be doing a show a little later this evening. Why don't we call you and just give me the rundown what you just told me? Because, boy, this is the type restaurant that I think this is kind of a model from what he explained and how it kind of operated, just the whole thing You're going to hear. Just a nice place to go. So I'm going to get him on.
Speaker 1:In fact, let me see here. I think I can do this Now. Miss Jenny taught me how to do all of this, this technical stuff you know, and so let's see if we can get Gary on the line right now, and then we have all kind of other stuff that we're going to talk about. It's going to be fun. So let's see here, gary, are you with us? I am, Can you hear me? Fantastic, well, gary, look, I was just telling. I was just saying that you know you. You gave us a wonderful recipe a while back and I said you know? I said Gary is not would never call me and say anything good about a restaurant unless it was exceptional. Gary, it sounded like y'all just had a fantastic time at this restaurant and the what you explain into me about it, it just really sounded like an exceptional place. Who was it and where was it and what made it so good?
Speaker 2:We'll start off with thank you, tim, for each week you're showing you make me want to visit restaurants and what to look for in a restaurant. So this is called Mike Anderson. Maybe some are familiar with it. Maybe you can fill them in a little bit more with the background of who Mike Anderson was. So I'm visiting with my son and my daughter-in-law and I got my daughter and my other, my son-in-law and my granddaughter with me. So he tells me, my son tells me, he says, daddy, he says they opened up a new Mike Anderson's.
Speaker 2:Now I've always been a fan of Mike Anderson's right there in Gonzales, next to the Aldermoles. My wife would love to go there with me and have good oysters. It's a good seafood steak house, exceptional food. So when he told me this, I was excited. Now to start off with, when we drive up, it's off an airline highway in Prairieville and when we drive up to the place, the parking is exceptional. I mean it's like it's not a big block of parking, it's like you're driving around and it's like you're going in and out and you have places but a trees where you just parking, but a building and the first thing we see is a fountain, a big brick fountain with chairs around it that you can go sit, take pictures, and then you got a pond with, like some building to create a spring up out of it. So you know, right off the back and I'm saying, man, this looks country, is not city. It's beautiful, relaxing, and so we, we're walking to the building and the waitress, I guess, or they got somebody adoring right away the hostess there.
Speaker 2:Yeah, the hostess. She says y'all come on in. How many are in your party? And then we tell them it's, just come on in, I'll direct you to the, to the desk, and look, just read man, thank you Like thanking us for coming right off the back. So I said, man, this is beautiful. So we go there and they had about a 10 minute wait, I guess something like that.
Speaker 2:So we walk in and when I walk in I see like a bunch of little areas, not say little areas, but areas, different area. They got like to my left they got a big aquarium and behind the aquarium they got like a sports bar, but it's a bar with tables out in the open. Then I looked to my right and there's a daiquiri bar by itself and it goes and it's a little room, I'll say a little room. They had like three, four tables in there, six daiquiri machines in there with some waitresses. Then they got the main dining area in the middle and I look across and it says oyster bore and it's outside. The oyster bar is outside with a big roof over it, fans and TVs and so. So anyhow, the waitress brings us to our table, which is in the main dining area. Very nice. What can we get you to drink? And I tell her. Until Right away I said I've got to take Andy. My granddaughter, who was eight years old, been eating oysters, raw oyster, since she's two.
Speaker 1:Gary, look, am I gonna get you in trouble if I tell you because you told me a Parent said no, I don't want to eat more oysters now when she was young. And what did Gary do he had? He had to give us some Roy's just.
Speaker 2:Yeah, my daughter, my daughter and my son said that. He said when she was about two years old we hid it from her mama because I wouldn't feed her the oysters. But as I'd open the oysters I'd have her with me. She'd suck the shells. That's in my God. She's gonna get more sick from sucking the shit. I would watch, I try to stop her, but she's just loved all right. So I let it go for a while but she just loved the taste. So as she got older, her mama finally let her start eating Oyster.
Speaker 2:So right away, I tell Andy, she's been asking me for the last month Paul, when is it oyster season, paul, when we're gonna eat. So we, I tell, I tell my family, I said, look, we're gonna go walk to the oyster bar, that's okay. So me and Andy walk outside. I mean they're shook and oysters, and she's amazed. So we walk up to the bar when they shuck in the oysters and the waitress just so nice, she, she, she's behind the bore. I don't know if she was like a manager for that area or what. Yeah, one waitress that was kind of outside. I took a picture of her, her name was Kaylee, and so my granddaughter standing by me, so that the whatever the little manager says look, she can't stay here alone, but we'll let you watch and see how it's done. So she's watching it now. The ones that are shucking it now Andy is just so the lady acts as if they got a woman shucking. Or she says do you eat oysters? And she says I love oysters.
Speaker 1:So she says eight years old Huh.
Speaker 2:Yeah. So the lady says do you mind if I open you a couple of them? So they pick them out and show her the oysters which one? She says anyone. So in house, so she pick her out two nice oysters with little lemon on the side. She said I don't need no lemon. So still a says you eat it like I don't want nothing. No sauce, no, no, I like all right. So she gives it to on a plate. That that was a start off right, right off the bat. So this she gives us to in the manager behind she says thank you and and she says Compliments of the house.
Speaker 2:And so we walked our table. We got two oysters on a little silver platter, a little probably six inch, seven inch silver silver plate lights. And we walked to the table and part of family's like Wow, look at this. So we sit down. While we sit down they had ordered their appetizers. The waitress comes in. I said I'll take a dozen Roy's, just good. I Tasted the juice of her. That was salty. They look nice, they were pretty.
Speaker 2:So any house of my granddaughter is the oysters. The waitress comes and Tim, when I tell you this, that just so friendly. They had about four of them that would come to the table now let's add some people in there but they would come to the table and they would just make sure that whatever we needed. So we I had the raw oysters, my son-in-law ordered the char brawler, my son ordered char brawl and they ordered some hush puppies for appetizers and a couple of other little things that they had, like some kind of shrimp or whatever. But everything was fantastic. I mean just, but just the atmosphere of being there was just comfortable. It wasn't crowded. You know, if you're pressured.
Speaker 1:Isn't that true? What you say, when, when, when you go into a place and that first impression and a lot of times it's to host us you know Like you experience, and then you have. You have people there that are just glad you there, that you know, here you are, you coming and you got a family, you're gonna have a nice tab or, just fine, you're gonna spend money there, and isn't it nice Just for the people there to act like they really appreciate it. But be sincere too. It just makes your meals so much better, huh.
Speaker 2:It did tell. No, it did so. The first thing, after I ordered my oysters and they ordered, I said I got to do the. I Got to do what Tim says. I'm gonna go check the bathroom down. I just want to go see and ball. Sure enough, clean as a whistle, tim, but everything. I mean it's a kind of a new restaurant and I expected it to be clean. But I'm watching them while I'm sitting down, I'm observing. You know, my oysters come, I meet my wife, my son and Lord and then they ordered, I think, the broiled Platter for him and his wife. My son ordered a Shrimp and I can't remember the jack name of it, but what it was was a fried shrimp, jumbler shrimp With some kind of crab sauce over the top of it, and they were leading and it was really good. It was almost like a Alfredo crab on the top of it. Oh, and it was really good. I tasted one. It was excellent and I'm a shripper, as you know. Oh, yeah.
Speaker 2:I mean this was good shrimp. This wasn't. No, I don't taste Fresh shrimp. You could see that it was good shrimp. I tasted the fish. It was good off her ball plant.
Speaker 2:So so why, while we there eating, I'm just, I'm observing and I'm watching. Now there's a you could pick out the manager now she's standing where we came in at. Now there's bars. Like I told you, they have the bore sports bore with tables. They have the Dacarit bar, which is a room with tables and daiquiri machines. They have the oyster bore outside.
Speaker 2:Then they had like a little private room that you could sit like a party of about 12. I would say in a private room. They didn't have anybody in. There was in there for lunch. But I was saying now, this is nice because it's every little thing, it's not like you're in a big crowded restaurant, it's like in your own little space and I really like that Comfortable and I'm observing the manager and she's watching Everything that's going on and helping out when she can't. So, anyhow, so we have our dinner and the food was excellent, I mean it was.
Speaker 2:Now the only complaint that my son-in-law had was that the broad platter, he says, was a little too bland, not enough seasoning on it. So I don't know if restaurants have to protect themselves or if sometimes it's overspiced or too much salt. So I seen that. But on the table they had One of your favorite. They had Tabasco sauce, they had Worcestershire sauce, they had Soda sauce that they brought. They had lemon in a little bucket for if you wanted lemon with your water. They had all the condiments ketchup, horseradish anything you wanted was on the table. So you know, you could liven up your dish with the various things they had there. So I'm thinking they say, well, look, if they want to season it, they season it to taste. So far the service was excellent, the food was excellent, the atmosphere was beautiful, the waitress, I mean, they were just so friendly.
Speaker 2:And so in fact I went. I got up, you know, after I ate more, I said let me go, I'm gonna walk around a little bit. And I went talk to our waitress. I said, do you think I could take pictures? She said, well, let's talk to the manager. And I said, because a friend of mine has a podcast and I says he he reviews some of the restaurants, I said I'd really like to let him know about this restaurant. But I said I'd like to send him some pictures that he could see Now in the oyster board.
Speaker 2:I appreciate the oyster board. They got two chandeliers. They're round chandeliers. I mean when I say chandelier I'm talking about lights in the middle, almost like a wagon wheel, but it's not a wagon wheel chandelier. This is oyster shells all around this chandelier and they have two of them as soon as you walk in. I'm like man, this is oyster board. You know, this is, this is, and I love oyster and I love watching them open the ones that was opening. It was doing a fantastic job.
Speaker 2:So so I go talk to the ladies.
Speaker 2:She said can I take pictures? I said I need a sense of pictures. She said let me talk to the manager. So we'll go to the manager.
Speaker 2:That was that one that I was observing, you remember, and you can see she's almost standing there. She's got her, her little board in her hand and you can see that she's in control and you can see the way the others are looking at her, that she's the top dog in that restaurant. So I went over there and she says let's ask her. So she walks with me to her and she tells me what's going on. I explained my.
Speaker 2:I introduced myself. She says yes, feel free to take all the pictures you would like. She says of our build and thank you so much for coming. We appreciate it. So she was really nice. So while I'm taking pictures and walking around, I observe her. She starts busing tables with some of the waitresses this is the manager. She goes there, she sees that they gotta have a table clean and she's over there helping and I went and I told her. I says you know, I see, a good staff starts with a good manager. I said good manager is not afraid to work with the staff. I said she's not just a clipboard holder man. She appreciated that so much, but really how true it was.
Speaker 1:You know the senior there.
Speaker 2:So just that right there. Tim says a lot about the way, or you might say, the management of this restaurant, the ones they have in charge running this restaurant. That I guarantee you, I'll go back. In fact I'll make a special trip to go back and eat there. So I just wanted to share that with you.
Speaker 1:Well, thank you. And when you called me originally and we chat a lot about different things and but when you called me earlier I could tell the excitement that, okay, he's really had a good place here. And then when you told me about the manager, how she's jumped in and kind of helped I can't tell you how many times I've been to restaurants and I know you too and the people out. It's like you know three people employees hanging out at a table or a bar and the rest of them out there hustling, and it's kind of, I guess maybe they think, well, you know, I don't do that, that's not my job, that's their job or whatever. You. But boy, isn't it nice when you see just everybody just hustling for who? For the customer you know, to make them and have a nice experience. That's why the place is successful. And look, you know I tell people this a lot on the show. I don't get paid from any restaurant. I don't accept any money, anything free, nothing. Because when we talk about a restaurant I want people to believe that it's the truth. So what you're saying if the people now we have crews in the coast here, people leaving from all over the place tomorrow and they going home, so the people that here to show if you're heading now.
Speaker 1:Where was this? This was. This is in Prairieville, which is right outside.
Speaker 2:It's all fun.
Speaker 1:Yeah, it's like between I'm trying to think between Gonzalez and Baton Rouge so it's if you're leaving New Orleans, it's going to be right before Baton Rouge, is that right?
Speaker 2:That's correct, okay, but it's on 51. It's on Airline Highway. On Airline Highway, airline Highway runs parallel with I-10. Correct, i-10,. They have a Mike Anderson's on I-10 right there in Gonzalez, so Prairieville, if you like, sorrento Prairieville, exit on 51 or 61, I think it is 61, on Airline.
Speaker 2:Highway 61. And you go down there, but you type in Mike Anderson, Prairieville, it'll give you directions. You don't even need a. You don't need my direction Cause we didn't use my direction. We put it on the Google, whatever it is, and they took us right there to it.
Speaker 1:Yeah.
Speaker 2:And so, but it is Airline Highway. This is old school Cause. Remember this was the way to go from New Orleans to Baton Rouge.
Speaker 1:Before.
Speaker 2:I-10. Before I-10. So you have a lot of. They got a lot of what would they call it Antique shops. They had a flea market along the airline and it's a strip where you know you got these little places. It's not nothing, you know it's not city, you're not in the middle of the city and I really appreciated that. You know, just like over there and to see them come and talk to me, wanna know where we're from. You know why we're here.
Speaker 2:And she yeah, one of our waiters said that she had a friend up in the. I told him I said, look, my friend is up in Long Beach. She said, well, I got a friend in Gulfport. She said they got a big thing right now cruising to Coast. But I said, yeah, my friend told me about that. And so you know, just pleasant, just pleasant talking to people and the food was good, clean, nice and fast service and I was well satisfied, that is it's absolutely the case.
Speaker 1:And when you look at restaurants and you see some that are doing bad and they failing and they just can't get it going, if you go in you're not gonna see everybody happy, you're not gonna see people hustling and trying to get the customer taken care of and real. You know, like that, if people follow that model and just that flavor, it could be an Italian restaurant but have something like that as far as taking care of the guests, you'll be successful. Because, like, just when you call me, I'd say it again just the excitement that you was telling me, I'm like man, this has gotta be real, because Pokey is not gonna, he is not gonna make up something about him. First of all, you wouldn't even call me with it if it wasn't. No, you're right. So but man, look, this is the kind of things that we like to do on the show is because this applies regardless. I know we have listeners all over the country, but this applies to any restaurant you go to.
Speaker 1:Just go in and, man, if the people can make you feel welcome, like man, thank you for being here, it makes all the. They're spending their time, their money. They could get. You know, had a rough week at work, man. They save a few dollars and then they taking their wife, like you, taking your family out to dinner or something. You know you don't wanna go in and just people look at you like, yeah, you can sit over there, sit where you want, pick out you, you know. I mean anybody can do that. So I'm glad that you, I'm glad you shared that with us.
Speaker 2:Well, let me share something else with you.
Speaker 2:Yes, yes. So, and this is so important when I was young, my dad sold produce. I was a fisherman, my grandpa was a commercial, but my dad we get seasick, so he sold vegetables. He had a vegetable truck. He'd go up and down the street and I'd work with him during summers, off of school.
Speaker 2:I'd work with him and I always wondered why, when the mama would come and they had children and he'd make sure, look, he'd give them each a plum, each a banana or whatever. You know, whatever he had, he'd give him some sort of fruit to the children, to the family. And I tell him, I said dad, I said man, he said look. He says look, this is something that I was taught, that I always remembered from my great grandfather, you know. And he says give them kids a little something. He said it's not the cost, don't worry about losing money. I said, mama, it's gonna spend money with you, that's right. And look, when we went to this restaurant in a couple of oysters that was given to my granddaughter you can believe that out the tip, not only the tip, but the door. Now go back Just to see that there wasn't stingy there. They were willing to share, to make a customer happy to oysters. Couple of plums of banana. Yeah, I mean, that's the secret of good business.
Speaker 2:So good relationship customer with the customer.
Speaker 1:That is true.
Speaker 2:They won my, my vote. I guarantee you that. That's why I was excited when I called you. You know, right after that I said man, this is the place.
Speaker 1:Well, man, I tell you, if you run into another one, gary, like that, I know, I know they rare, but if you run into another one, don't hesitate call me out. I might run go visit it myself. I have to go. I think I have to go to Houston pretty soon and I might just. I might just stop go go.
Speaker 2:61, no it might be like 15 Minutes all five, ten out your way to get to airline highway in Prairieville, but it's well worth the little eggs man I have, now they have another Mike Anderson's, right there on I-10 which is at the holiday end, connected with the holiday and and it's good, but it's not near the atmosphere.
Speaker 2:That's more hotel crowded. They got a good oyster bore, but this Mike Anderson is more country, a lot of little he. I guess he learns. I think they have one in that Russia, but this is more my style. Yeah, I love this style dresser, bunch of little rooms. You can pick whatever you want. Or go drink doctor's. Let's go in here. We eat whatever we wanted drinking doctor, well, whisky, drink some stock. That's not only a bar. They got tables in there. You can order your food. Come on, just keep it coming. Whatever you want, beer or whatever. Then they got the oyster bar. They watching the LSU game and you hear them screaming. They had it outside and I'm glad that it was out. I was one of two while saw, because those that are outside are screaming and they cutting up out there, so it's not interfering with those that was inside.
Speaker 1:How far is that from your house? Now you down and you down in Galliano. How far variety is that from you?
Speaker 2:It took us right at two hours oh really. Yeah, I did a couple of stops for me, but sure you can probably do it. I want to have but you know I have to stop. I can't make a two-hour trip.
Speaker 2:I would have triple out stop and so we stopped on the way, but anyhow, that's about what it is about an hour and 40 there. I would, it's right you know, like from Gonzales, but I'll remorse. If you listeners are familiar with the island mall, you can turn off. You got a role. You just put Mike Anderson on airline highway and it'll direct is probably from I 10, 15 minutes like that, all five, ten.
Speaker 1:Yeah, well, that's look. Here's the beautiful thing is that people that's listening. Now, you know, I know I do. When I hear about a place, I make a note of it if the next time I'm passing through that area, that's exactly where we're gonna go. We're just gonna go, and it's based on a good, solid, legitimate referral and and you can't, you can't get any better than that. So, man look, thank you, poke, for your time.
Speaker 2:This evening You're welcome and and man, you got any couples listening Outside? They have this little fountain with some chairs, mm-hmm, and my daughter said that boy. She says she tells her other said man, this would be a beautiful place to come at night. She says look how beautiful this is outside, just come with it and it's just romantic.
Speaker 1:Yeah, it really was especially this time of the year.
Speaker 2:The weather is beautiful that it was beautiful weather we have poke.
Speaker 1:We have good weather down here from from now until my goodness, we could go into late November, december and still have Good, decent weather. You know when I say decent you don't have to put a coat on. You know it might get a little chilly every now and then, but yeah, boy, this is a wonderful time and a year down here.
Speaker 2:For my little granddaughter at the lab. So we're making the plans to go up there and she acts as my son's wife, danielle. She says Does it snow up there where you're at? It was like we're just going. So there's a little bit more, not even the bathroom. She says I'm sure it does. But she said we, it's not like way up north, we don't have that much.
Speaker 1:No, yeah, that's right. Well, we don't see snow.
Speaker 2:We don't see no.
Speaker 1:Well, well, hey, man, look, thank you again and keep in touch with us and we'll make our way down there and come visit Say hi, and in the meantime, man keep, keep hitting him restaurants and let me know when the oysters get real good, because I know you just live in the world you live in, a really you're in the center of the universe of seafood, where you, where you are, so keep me posted on the oysters.
Speaker 2:They're not there yet. I mean, they were good today, but my favorite time is anytime, you know, after December, the end of December, january and February, and my two favorite months, boys. But I'll eat them from now Until January and February and enjoy. My favorite time is, you know, even February. I've gone into March already with them. They're just so plump, so fat, so salty.
Speaker 2:They are, they are they get that, that If you can get some salt wind blowing like after the winter's over and you start we call it the Lenten winds start glowing, that that Gulf water in and it has just has a flavor that it puts in the moisture.
Speaker 1:It does.
Speaker 2:That has that special flavor, and I'm I'm hooked on that, so I can't wait for that time. Well, keep me posted.
Speaker 1:Thanks for allowing me to come on man anytime, anytime, yes indeed for me also miss Jenny will be on in just a little bit. Yes, indeed, what she's coming on, she is. She's gonna be on a minute. She's gonna tell us about a. Oh well, it's gonna be a surprise, so we'll.
Speaker 2:I wanted to tell I met one of her friends who speaks Chinese. So whenever I get a chance I'll well tell yeah.
Speaker 1:Jenny is the Chinese speaking person in our family.
Speaker 2:She's such an intelligent girl.
Speaker 1:All right, okay, thank you.
Speaker 2:Friendly, and she is even more beautiful.
Speaker 1:I think she gets that from her dad.
Speaker 2:No, no, thank you. Thank you from poker, she's not from it. She might get the intelligence a little bit intelligent from her dad, my man, her beauty and all that's all on her mom.
Speaker 1:Yeah, I'll agree with that. Yes, indeed.
Speaker 2:Okay, my friend, look, thank you for having me.
Speaker 1:Okay, okay, great, I'll talk to you later. Thank you, bye, bye, oh boy what a?
Speaker 1:you know, I tell you, it's, uh, my buddy pokey. He's such a nice guy and uh, and you, I tell you what, you can take this to the bank. If that place wasn't any good, Uh, we would not be talking about it. I wouldn't have got that phone call today, so, uh, so anyway, Uh, you can look that place up. If y'all passing through, if you're driving through the area Coming down to the Mississippi Gulf Coast, get off of itin in Baton Rouge, get on 61 airline highway and there you go. You're gonna run into Mike Anderson's. So I hope you enjoy it.
Speaker 1:So I'll tell you what we did. A little update, Uh, Well, we did a little review and boy, we got the name all messed up. Remember the coterie? I called it the cutary, you know, I had it all broken up fanatically so I could say it right and I, but we genie and I, we just messed it all up and finally, I think we got it right. Uh, but anyway, the coterie restaurant in Long Beach. We went to a good place, wonderful place. We're gonna go back and I told you I'd I'd update you again and uh, and that's what we're gonna do.
Speaker 1:So I'll tell you what. You know what I did today. Do you remember the, the anti-pasta olive salad. It's a recipe that we did. We did on the show here this. I tell you what this. You know, if you say olive salad, you know people say, oh, I don't know, that's kind of, you know, like olives, it's not like that. I know it's in the name but it's just not like that. I'm going to make sure, I'm going to ask Jenny if she has it on the website, the recipe. So check the, check the website, the Gulf Coast food show, and see if, see if it's on there. But here's why I say that I spent today, maybe I don't know, hour and a half, two hours chopping the, the ingredients, so I get everything fresh, hand, cut it everything, and it takes a good while because I make, like, maybe I don't know, seven jars of this, this anti-pasta olive salad.
Speaker 1:So anyway, I made a very, very big bowl of it. So you'd imagine a big, big mixing bowl and it's full. Okay, I put it in the jars. So we have our jars. You know, we put it all in the jars. I wiped the lids, washed them, washed the outside, because you use a lot of olive oil. So now the jar slippery, so I'm washing each one. You know, get it all dried off, put it in the refrigerator, Say, boy, that's done. Now, man, I turn around and what did I forget to put in was the oregano. And I'm like, you know, all of this chopping, all of that work, I can't leave it out now. So I had to take out every jar, put it back in the bowl, put the right amount of oregano in each one, mix it up real good and then put it back in the jar, then wash the jar again. But it's worth it, it's well worth it. And here's why, If you're like me, you know, in the evening, you know, maybe after six, seven o'clock, eight, or maybe around four, I don't know, but you're just kind of hungry in the evening, you know, seven, eight o'clock, you're watching TV and you know, you know better than to just go eat something big, you know, because it's not good for you that late.
Speaker 1:Well, you go and get your some. You know what I use. I use those. I think it's the 34 degree cracker. Have you tried those? It's called 34 degree. It's a thin, thin, thin wafer. It has very little, if any, taste, and that's the beauty of it. You put this olive salad on there and you have maybe I don't know, four or five of these dipped in some of this olive salad, and if it's late in the evening you have a little glass of wine with it. Let me tell you, it cuts that hunger pain, that little craving, even if you're not hungry. You know some of you. Just you know you get a little desire to eat. You know we don't have to be hungry to eat. Of course that's what's wrong with us, you know. But when you get that little desire, it gives you every flavor that you want. Really, If you look at the recipe, look at how it's made, make you some up. You don't have to make a big thing like I do, Just cut it, you know. Cut the ingredients and make your version of it. Man, this stuff is delicious, it really is good. So don't be afraid to try.
Speaker 1:And speaking of being afraid to cook something, Do you know there is a phobia that people have about cooking there? It's a phobia, and you're afraid to cook. You're afraid to cook anything, to put together a recipe. It's called. Now, I'm going to see, I'm going to mess it up this name because it's one of them big technical names, but let's see, it's called Majeriocaphobia, Majeriocaphobia, and it is the fear of cooking. What you know, I'm going to tell you, if I ever got that phobia, it would be over. I don't know what kind of medicine I could take to correct it. You know, I'd have to just force my way through it. But boy, I had no idea they had such a thing, a phobia of cooking.
Speaker 1:I'd love to talk to somebody, for really I'd love to talk to somebody that actually has this phobia and see why and what does it do. What do you feel? You know you get anxious. What happens when you go to cook something? Uh, that would be interested. I'm, I'm going to look into that now, no promises, but I'm going to look into it and see now if any of the many, many listeners out there, if, if you, now you have to be for real now if you, if you really do have that phobia, drop me an email and and come on the show. Uh, I think would all be fascinated to hear about this.
Speaker 1:Now, one other thing. I mentioned October. It's October, the weather is gorgeous and you know what else. Remember, I told you about getting a cast net and and throwing the cast net and catching shrimp. Well, now the little coal snaps are starting to come through.
Speaker 1:Now, if you look down, look on a map, you look down at the Louisiana, Mississippi, Alabama Gulf coasts and you're going to see all along the shoreline is marsh, goes sometimes miles up into the, the inland, uh, uh, marsh, plenty, plenty, plenty, plenty. And that is the estuary of where all of this wonderful seafood comes from. That's why we're so rich in seafood, because this is where the mature fish they go in, lay their eggs, the shrimp, the crabs, every, and they come out literally by the billions, and it feeds the whole country with this beautiful seafood. Um, you know, people come down in Mississippi Gulf coast, even Louisiana, Alabama, even, and, and, and they look at the water, in particular Mississippi, Louisiana, and they look at the water and they say, oh, this, this, this water is dirty. No, it's not dirty. Why, why is it? Why is it not crystal clear, like Florida? Or you go other areas and it gets crystal clear, beautiful, oh, and it is. You go to Florida, it's gorgeous water, Isn't it? You come here and it and it's not crystal clear. You know it's, uh, sometimes it's kind of brackish, you know kind of mixed, fresh and salt, what, what it is primarily.
Speaker 1:The long and short is, if you if you were to look on the map of the continental shelf and how it falls off. It slowly falls off on the Mississippi, Louisiana Gulf coast. Some areas are deep but for instance, in Mississippi, if I left Long Beach, Mississippi, and I went out 35 miles out into the Gulf of Mexico, I'd probably be in about 30 foot of water. Some areas would be a lot less so. And the other thing is is look at all of the, the, the tributaries that that run it, the waterways that run into the, the Mississippi sound, Louisiana, you have the, you have the Mississippi for one, but you have the Pearl rivers, the East Pearl, West Pearl, Middle Pearl, uh, you have all the rivers that come out of Louisiana, uh, Alabama, along the, the Gulf coast, here and Louisiana, and all of this water is bringing nutrients and man, these, these baby uh eggs and the fish and all of this stuff. It just it's the perfect environment for having uh seafood out of this world, plenty, plenty, plenty of it. So that's why the water is a little different here.
Speaker 1:But here's what we've talking about the casnet. You know that these first few little cool snaps that we start getting it, it it gives a signal to the big, the big, big shrimp that's up in the marsh and as soon as they feel that temperature change, they, they start flooding out of the marsh and they followed a seawall, you know, they followed a shoreline, followed a seawall and then they, they, they out to the Gulf eventually, right Way out there. Man, that's when you get your cast nets and you'll see all over the seawalls and people are throwing nets and the people that are good at it and they know when to go. You know, most of the time a falling tide. When they go out there and they start throwing, man, you can fill up a decent size ice chest. If you out there long enough, you're going to go home with a lot of shrimp. So the invitation is always open down here. Come see what we talking about. It's fun, it really is enjoyable. Um, and if you don't, you just want to buy some shrimp, I told you the the invitation's always open.
Speaker 1:Uh, I have some friend factor, one of my buddies. He just got finished his boat and this guy he's, uh, he's, he's been. I've known him since he was a teenager. Uh, he grew up literally on shrimp boats, oyster boats. He, he is a true fisherman and he shrimps. Now he comes in just about every day. Um, you can get probably the the the most beautiful shrimp you've ever seen, maybe $3 a pound, and when you think about it, you can't buy hot dog meat. Baloney is five $6 a pound, you know, uh.
Speaker 1:So, anyway, you, you drew. If you want to know I'll, I'll hook you up with this fisherman directly. Uh, and drop me a line at Tim at the gulf coast food showcom, or look on the website and you'll see a link where you can. You can send some information or whatever, ask a question. Uh, I'll get you in touch with them. Man, I'm going to tell you what. You tell him. You call ahead of time, say look, I need, I need 200 pounds of shrimp. I'm coming down to get them. When you pull up, uh, he'll have them on the boat, iced down, ready to go.
Speaker 1:Uh, it's fun.
Speaker 1:I'm telling you it's fun. Come down and you can enjoy. I don't know, Maybe you could talk to him. You could even go out shrimp and wedding, you know. So I know we did when I had my boat. We would do that and it was a lot of fun. So you know, you got to be careful cause it's dangerous out there.
Speaker 1:Um, but anyway, if, if you have the uh, the time and you're making your way down here, man, come, come visit, come visit and uh experience what we get to experience all the time. And if you live here, you need to start doing it more because, look, look at what you live with and you get to experience this anytime you want. So now I told you, I told you Ms Jenny was coming on, but now we're coming up on the clothes of the show. She has an update uh on uh a few, a few things that we talked about uh last week or so, and I'll I'm just going to kind of leave it at that and I'll let her explain what it is uh, because it's uh it, you know, of course, it's about food, it's about restaurants, it's about uh, bakeries. So we're going to look forward to that next week. We'll, uh, we'll fill you in all of all the details.
Speaker 1:In the meantime, I tell you, as always, this is, this is so enjoyable, Just being able to chat and talk about some food and restaurants and recipes and stuff. Try that anti-pasta. I really think y'all are going to, I think you're going to enjoy it. So, look, we're going to let Ethan Lingwood his version of tippetina. I think probably the best version that's out there of tippetina. So next time we're going to close out with this, Thank you.