© 2012 Frank. All rights reserved.
“As family, friends, some readers of my blog and anyone within earshot for Baton Rouge’s Ryan Airport are aware, I was supposed to travel to Mexico this week. My destination was Oaxaca, considered by many to be the birthplace … Continue reading
© 2012 Frank. All rights reserved.
“Eggs are the sort of thing that everyone knows how to cook and generally has strong opinions on. There are tricks for making your scrambled eggs fluffy, incantations to say over your frittata and secrets for getting them to … Continue reading
© 2012 Frank. All rights reserved.
I don’t normally rant on this website or the food blog I write for Country Roads Magazine, but sometimes you have to call it like you see it. In a world full of self-delusion (and who can blame us), … Continue reading
© 2012 Frank. All rights reserved.
Originally, this weeks post for Country Roads’ Good Feast blog was going to be about my love of vintage Pyrex. But, with crawfish season just around the corner, they decided to run my recipe and pictures of a dish I … Continue reading
© 2012 Frank. All rights reserved.
“Pyrex has a place in almost every kitchen. They manufacture the hardened, high-temperature resistant glass that comprises a lot of measuring cups. But Pyrex might not have a place in everyone’s heart. For decades Pyrex also made a wide … Continue reading
© 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
© 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.
“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.
“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