#entertainment_life

[lbanter1]

https://www.nola.com/entertainment_life/taylor_swift/taylor-swift-new-orleans-donation/article_3810de7a-962c-11ef-91af-2fad640ad961.htm

Over the weekend, Taylor Swift gave a magical performance to thousands of fans at the Caesars Superdome. And on Tuesday, a New Orleans area nonprofit organization shared that the singer gave more to the city than just a roaring concert.

Second Harvest avoid Bank of Greater New Orleans and Acadiana that the international popstar made a donation to the organization, giving enough money to fund 75,000 meals for South Louisiana families in need.

"The kind generosity reminds us that making a difference is possible, together, with people who truly care," Second Harvest said in its post.

[adculinary24]

Research: Shellfish

Week 5

MENU

Amuse Bouche: Oysters with mignonette and cocktail sauce, Odd Groups: Baked Oysters, Even Groups: Grilled Oysters                     Appetizer: Sauteed Mussels, Mussels Mariniere                            Entrée:  Linguine alle Vongole

Part 1 Introductions

Method of cooking/technique to discuss:

Sauteing mussels, baking and grilling shellfish

Learning Objectives:

Explain the Fundamental Principles of Oyster Preparation: explain the key techniques and safety guidelines for selecting, shucking, and preparing oysters.

Compare and Contrast Oyster Preparation Methods:  analyze and differentiate between various oyster preparation methods, including raw, grilled, and baked approaches.

Prepare a Sautéed Mussels Dish: skillfully prepare and present a sautéed mussels dish, demonstrating mastery of flavor balancing and cooking techniques.

Create Fresh Pasta from Scratch: produce fresh pasta, showcasing appropriate cooking methods.

Cook Clams Using Appropriate Techniques:  effectively cook clams to enhance flavor and texture.

Evaluate a Variety of Shellfish Dishes: critically assess different shellfish dishes based on taste, texture, presentation, and the techniques used in their preparation.

Prior Knowledge:

Primary Ingredient of the week:

Oysters, Mussels, Clams

I know almost nothing about any of these creatures. I get them at the Korean hot pot restaurant and I do not know what part to eat I just like how it flavors the broth. The part that I have chewed on has been really rubbery. I am pretty sure that you should not eat the ones with the shells coming open on their own because that means they are dead or going bad. I am ready to know more about this intimidating food.

Part 2 Background Information

Method:

Sauteeing Mussels- Heating a pan with oil and adding the mussels directly happens first, then all of the other ingredients are added in rapid succession. The high heat cooks the mussels in a couple minutes. Once theye begin to open the juices leave the mussels and create liquid that the other ingredients cook in.

Image: https://chefsilvia.com/sauteed-mussels/

Baking and Grilling Shellfish- From Grillaholics, a trusted source, based on the name, “Grilling these bad boys is super easy. Get your grill super hot, and then you can put your shellfish right on the grate. Close the lid, and wait! No need to turn them or touch them. Mussels and clams will both take between five and ten minutes to cook. When they begin to open up, they’re ready to eat. If you have any clams or mussels that don’t open, discard them -- they’re not safe to eat.”

Another suggestion was to shuck them and add a sauce before grilling. Simply Recipes offers advice if you choose not to shuck. 

Image: https://www.nola.com/entertainment_life/eat-drink/how-to-grill-oysters-at-home-new-orleans-chefs-expert-tips-recipes/article_0b9b7a36-97aa-5402-a79f-3278a32db8a5.html

“If you can't shuck: Place the oysters, cup side up on a very hot, preheated grill, cover and cook for 1 minute. The oysters should now be slightly open. Quickly remove the oysters. Use a shucking knife to pry open the oyster. It should easily open. Spoon sauce into each oyster and return oysters to the grill. Cover and grill 4-5 minutes.”

Hair, J. (2024, April 18). Grilled oysters are a fast and fancy addition to your next cookout. Simply Recipes. https://www.simplyrecipes.com/recipes/grilled_oysters/

Primary Ingredient:

Image Link: https://www.thekitchn.com/the-9-most-popular-types-of-shellfish-23489141

Oysters- From TheKitchn, “Oysters are the bivalve that’s most frequently eaten raw. With their craggy shells and succulent, briny meat, oysters get their flavor from the salt water they grow in. American oysters can be found all along the East and West coasts, most commonly in the Pacific Northwest and the Northeast. However, oysters also thrive in the Chesapeake Bay region, the Gulf Coast, and the Bay Area of California. 

Oysters don’t need much to make them shine: Once they’re shucked, lemon wedges, mignonette, or cocktail sauce are traditional accompaniments. Or make throwback oysters Rockefeller.”

The map below shows where oyster harvesting is allowed or prohibited in the state of Alabama. 

The key Differences Between West Coast and East Coast Oysters are listed below:

Image Link: https://www.outdooralabama.com/sites/default/files/fishing/Saltwater/Regulation%20PDFs/Regulation%20Images/Oyster_Managament_Station_Zones%20and%20ADPH%20Zones.jpg

Mussels- To learn about mussels, the next type of shellfish we will be preparing, TheKitchn explains, “Mussels are another variety of bivalve mollusk. Marine blue mussels, which attach to rocks and other surfaces in the intertidal shallow areas along saltwater coastlines, are the ones with a shiny black oval shell and a very soft and sweet inner edible muscle.”

Where are mussels found? TheKitchn says, “Like many shellfish, mussels are found around the world, with two of the most popular growing regions being Prince Edward Island in the North Atlantic and the Pacific Northwest waters around Washington and British Columbia. Although they can be harvested wild, farmed mussels are becoming increasingly popular.”

​​Mussels are commercially grown on ropes or posts as you can see here. This makes harvesting much easier and the growing area more compact. This is a way of raising and harvesting that is becoming more prevalent.

Clams- From what was shared in the classroom post, “Clams are bivalve shellfish with a briny, slightly sweet flavor and a tender, chewy texture. The most common varieties include littleneck, cherrystone, and Manila clams, each varying slightly in size and taste. Live clams should have tightly closed shells or close quickly when tapped. Any that remain open should be discarded. Cleaning clams properly before cooking is important, as they often contain sand, which can be removed by soaking them in salted water for a few hours to encourage them to expel grit.”

Image:https://www.allrecipes.com/recipe/12737/scott-ures-clams-and-garlic/

Part 3 Recipe R&D

Chosen Recipes:

Grilled oysters- The recipe I found, well I found two, the one that I would like to use is a New Orleans style oyster. There is a lot of butter, and a crust that forms from the parmesan and breadcrumbs.

Plate presentation below.

Image: https://adventuresincooking.com/grilled-oysters-on-half-shell-with/

sauteed mussels- The sauteed mussels were hard to figure out because most want you to steam where the definition of saute is to use a hot fat/oil to cook with. I have one recipe that boils in a saute pan.

Provided Recipes:

cocktail sauce- From Wikipedia, “The standard ingredients (in roughly decreasing proportion) are ketchup, horseradish, hot sauce (e.g., Tabasco, Louisiana, or Crystal), Worcestershire sauce, and lemon juice. A soufflé cup is usually set in the middle of the platter of oysters along with a cocktail fork and a lemon slice.”

Migonette sauce- Mignonette sauce is a condiment made from vinegar, minced shallots, and pepper and served with raw oysters and clams.

Mussels Mariniere- According to Red Crab, “Moules mariniere has a delicate, briny flavor with hints of garlic, shallots, and wine. It's both savory and slightly sweet from the fresh mussels.” “A seafood classic. Simply warm the sauce, add mussels, cover and simmer for 5-10 minutes. Serve with fries or crusty bread,” says the fish society.

Linguine alle Vongole- “It's what's known as an al minuto sauce, meaning it comes together in just a few minutes. You only need six ingredients, in addition to the pasta, to make authentic Linguine alle Vongole: Olive oil, garlic, red pepper flakes, parsley, fresh clams, and white wine,” says the Mediterranean Dish.

Part 4 Recipes

Chosen Recipes:

Grilled oysters

Classic Grilled Oysters

Makes sauce for 2 dozen oysters

1/2 pound butter

6 garlic cloves, rasped

1 teaspoon hot sauce (Prescott prefers Pop's Midnight Heat From Cajun Country)

1/4 teaspoon smoked paprika

1/4 teaspoon Worcestershire

1/4 cup chopped fresh parsley

Salt, to taste

Pepper, to taste

1-1/2 cup unseasoned bread crumbs

1/2 cup Italian seasoned bread crumbs

1 cup freshly grated parmesan cheese

Combine the first five ingredients and cook over low heat just until the butter is melted. Wait 5 minutes, then add parsley, salt and pepper.

In a bowl, mix together the two types of bread crumbs.

Open oysters, leaving them on the half-shell. Do not cut oysters loose from the shell.

Place oysters on a very hot grill (500 degrees or more, if possible). Ladle approximately a tablespoon of butter sauce on shucked oyster. Oysters come in lots of different shapes and sizes, so add more or less as needed.

Sprinkle the breadcrumb mix and parmesan over sauce. Allow to cook until the excess oyster juice has evaporated and the cheese and bread crumbs begin to brown on the edges.

Hair, J. (2024, April 18). Grilled oysters are a fast and fancy addition to your next cookout. Simply Recipes. https://www.simplyrecipes.com/recipes/grilled_oysters/

sauteed mussels, two options

Provided Recipes:

cocktail sauce

Migonette sauce 

Mussels Mariniere

Linguine alle Vongole

Plan of Work

Ingredients needed: breadcrumbs, parmesan, dijon mustard, dry white wine, saffron?, parsley

1-120 demonstration

120 migonette and cocktail sauce, 

oysters, thin long knife for ruffled west coast, shorter bent tip for smoother east coast

Shuck them, make the butter sauce, grill them and add sauce.

Serve all on a plate on some rock salt 

plate up ???

150 clean scrape barnacles remove beards and soak mussels in fresh water

200 scrub and soak clams in salt water, refrigerate

245 cook the mussels and plate for 3pm presentation

3-3-15 sample Sauteed Mussels, Mussels Mariniere demostration

315 make pasta on the extruder

4pm clams done soaking

415 proceed with vongole recipe4:30 Linguine alle Vongole

[aceshadowstar]

'Deadpool & Wolverine' star Channing Tatum reveals New Orleans, MS Coast ties on 'Tonight Show' https://www.nola.com/entertainment_life/channing-tatum-new-orleans-connection/article_e7cc2b5a-63bc-11ef-9ec1-a32e34682e85.html

[bigbadfrostwolf]

Anne Rice vs Popeyes is indeed real! https://www.nola.com/entertainment_life/anne-rice-vs-al-copeland-why-new-orleans-vampire-author-and-fried-chicken-icon-feuded/article_3e14d708-5c42-11ec-bc93-4bbc34d5082d.html

Thank you for doing the work I was too lazy to do, Anon. 🫡 This is so fucking funny to me.

[glenandbrisketpowellsdogpack]

New Orleans-shot crime comedy 'Hit Man' shows the talent of Oscar-winner Richard Linklater https://www.nola.com/entertainment_life/new-orleans-shot-crime-comedy-hit-man-shows-the-talent-of-oscar-winner-richard-linklater/article_82597ae8-1af6-11ef-9954-7fe24a2db537.html

[thedivineprince]

My Receipts

Respect The Voodoo ™

https://youtu.be/Pbmt_E4CR_4

Divine Prince Ty EMMECCA

https://www.IMDb.me/DivinePrinceTyEmmecca

https://digitalcommons.xula.edu/masked/24/

https://www.nola.com/search/?l=25&s=start_time&sd=desc&f=html&t=&app=editorial&nsa=eedition&q=The+Divine+Prince+Ty

https://www.nola.com/search/?l=25&s=start_time&sd=desc&f=html&t=&app=editorial&nsa=eedition&q=Divine+Prince+Ty+Emmecca

The Divine Prince Ty Emmecca https://www.nola.com/search/?l=25&s=start_time&sd=desc&f=html&t=&app=editorial&nsa=eedition&q=The+Divine+Prince+Ty+Emmecca

https://www.nola.com/image_98c5d577-8be9-533f-820a-9f3cbdd1da3e.html

Former New Orleans Mayor Mitch Landrieu, left, takes a photo with Voodoo Chief Divine Prince inside the Treme Recreation Community Center in New Orleans on Thursday, September 2, 2021. (Photo by Chris Granger | The Times-Picayune | The New Orleans Advocate)

CHRIS GRANGER , Mayor https://www.nola.com/image_98c5d577-8be9-533f-820a-9f3cbdd1da3e.html

Ancestors, Court House https://www.nola.com/gambit/news/article_05c27d66-e4cd-11eb-bc2e-a3a97e5a93cf.html

Presbytere https://www.nola.com/entertainment_life/mardi_gras/article_2a875b9e-6d59-11eb-b827-33e26683fd0e.html

Carnival, King https://www.nola.com/image_472d4c30-b8c4-5a43-bfe3-7b82d746a62a.html

Ashe Voodoo https://www.nola.com/archive/image_bd0df7c4-9b26-52b3-a14b-54d271244fc4.html

My Ceremony https://www.nola.com/archive/image_fded09c1-aaa3-50b7-a386-6bc6a2d86692.html

Emmecca Ashe https://www.nola.com/archive/image_cebb66f3-7458-540b-9e90-4947a89ecb82.html

Yellow Pocahontas https://www.nola.com/news/article_043d20e6-9c66-51c0-a61d-53617143b924.html?utm_medium=social&utm_source=twitter&utm_campaign=user-share

T-Mobile https://youtu.be/eJ4_5bfmvyU

Toyota Camry https://youtu.be/PZtwm_bR7T4

Abita Beer https://youtu.be/2DghEFlo_8k

Popeyes Chicken https://youtu.be/7bumBBjV5XY

Our featured trailer #AHS #MarieLaveau #PapaGhede #AmericanHorrorStory S3, E4

#AHScoven #Coven #fertility

https://youtu.be/fi2TO1w-kCA

[narcbrain]

Alzheimer’s Q&A: Does Alzheimer’s disease and depression go hand in hand? | Health/Fitness According to the Alzheimer’s Association, an believed 40% of persons with Alzheimer’s illness endure from substantial despair.

[eucanthos]

Banksy

_

Nola, New Orleans, 2008

https://hownottomakealivingasanartist.wordpress.com/2013/11/04/banksy-in-new-orleans/

Nola (White), 2006. Screenprint 76 x 56 cm

https://hexagongallery.com/catalog/artist/banksy/nola-girl-with-umbrella/

Vandalized Banksy graffiti painting in New Orleans is restored by fast-acting artists, 2020.

https://www.nola.com/entertainment_life/arts/article_708a6c1a-4975-11eb-84d7-4f10fbc05f56.html

[odk-2]

Rosa Lee Hawkins October 23, 1945 - January 11, 2022

Rosa Lee Hawkins, Youngest Member of the Dixie Cups, Dies at 76: The singing group’s debut single, “Chapel of Love,” rose to the top of the charts in 1964, displacing the Beatles’ “Love Me Do. https://www.nytimes.com/2022/01/14/arts/music/rosa-lee-hawkins-dead.html?partner=IFTTT

Dixie Cups singer Rosa Hawkins, of 'Chapel of Love' and 'Iko Iko' fame, has died at 76: https://www.nola.com/entertainment_life/music/article_7c0d77e4-73bd-11ec-9db6-33c7b0dce3db.html

The Dixie Cups https://en.wikipedia.org/wiki/The_Dixie_Cups

The Dixie Cups in 1964: Barbara Ann Hawkins , Joan Marie Johnson and Rosa Lee Hawkins

[oskarlevant]

Andrew Bernard, the co-writer of John Fred and His Playboy Band’s No. 1 song from 1968, “Judy In Disguise (With Glasses),” died Thursday morning at his home in Baton Rouge. He was 77.

As co-producer and co-writer with Playboy Band leader John Fred Gourrier, Bernard made major creative contributions to “Judy In Disguise” and the singles that preceded it, “Up and Down” and “Agnes English.” He was also the band’s arranger and saxophonist.

https://www.theadvocate.com/baton_rouge/entertainment_life/music/article_7935fed6-aed0-11eb-bdee-d3398bf0627d.html

[daziechane]

Y'all.  

That's going to be the death blow for a lot of businesses.

Fuck- they had Mardi Gras after Katrina.  This is unprecedented.

Wear ya damn masks.

[silvercompassjournal]

I’ve been a fan of Eric Lindell for a long time. If you’re not familiar with his music check him out on Spotify or Apple Music. 

[dollsahoy]

I’m still not going to presoak beans--straight into the slow cooker with ‘em

[dirtylowdown2]

Beloved by the local blues community, Gray's long career included stints performing with Chicago stars Howlin' Wolf, Muddy Waters and Junior Wells.

A musician for more than 80 years, Gray performed throughout the United States, Europe and Japan. His festival performances included 39 appearances at the New Orleans Jazz and Heritage Festival as well as engagements at the Montreux Jazz Festival, the prominent King Biscuit Blues Festival in Helena, Arkansas, and the Chicago and Baton Rouge blues festivals.

“Henry’s music has put smiles on thousands of faces and will continue to enrich us all for many years to come,” said Grammy-winning Baton Rouge blues artist Chris Thomas King.

A Chicago resident from 1946 to 1968, Gray worked with many of the city’s classic blues artists, including Jimmy Reed, Jimmy Rogers, James Cotton and his fellow Louisiana natives Buddy Guy, Little Walter Jacobs and Morris Pejoe.

“To play Henry’s boogie-woogie style, you had to have that left hand like a hammer,” said Rob Payer, the host of blues, rhythm-and-blues and jazz programs at WBRH-FM. “He was also a gentleman, always so sweet and affable.”

Playing blues and rock ’n’ roll standards as well as his original songs, Gray typically performed a mix of joyfully up-tempo selections and heart-wrenching blues. His many honors included the National Endowment for the Arts’ National Heritage Fellowship Award he received in 2006. The Memphis-based Blues Foundation inducted Gray into its Hall of Fame in 2017, the same year it inducted Mavis Staples. In 1998, Gray received a best traditional blues album Grammy nomination for “A Tribute to Howlin’ Wolf.”

Although Gray’s 1998 performance in Paris for Rolling Stones singer Mick Jagger’s 55th birthday wasn’t a formal honor, it said much about his place in American music. Playing for the blues-loving British rock stars was a fun gig, Gray said, but the partying Stones wouldn’t let him get any rest.

“Kept me woke four days,” he told The Advocate in 1999. “They can’t sleep and they ain’t go let you sleep — not if they like you. They down to earth, good people, but they just crazy.”

Incidents such as the 1989 tornado strike that destroyed his house in north Baton Rouge and the city bus that crashed into his car in Chicago in 1951 earned Gray his nickname — Lucky Man. He served in the South Pacific during World War II and survived the 2016 flood that affected thousands of Baton Rouge area households. Floodwaters ruined his home, electric piano, clothes and 1994 Ford Crown Victoria. After his rescue by boat, looters stole the safe where Gray stored documents and valuables, including his Grammy-nominee medallion.

Born Jan. 19, 1925, in Kenner, Gray grew up in the East Baton Rouge Parish community of Alsen. A woman in his neighborhood taught him to play blues piano. His religious parents disapproved until his father realized Henry could earn money playing music.

Following his service in the U.S. Army during World War II, Gray returned to Louisiana, but didn’t stay long.

“I don’t pick no cotton, I don’t grow no corn, I don’t plow no mule,” he said. “My daddy put me out there, wanted me to chop corn. I cut my own good foot. I did it on purpose! I picked 60 pounds of cotton in my life, said that was it.”

In 1946, Gray moved to Chicago, a destination city for African Americans who left the South and brought the blues with them. He found a mentor in Big Maceo Merriweather, one of the city’s great piano men. “I was playing some blues, but not like I play now,” Gray said. “He showed me the fundamentals of the blues.”

Gray spent 12 of his 22 years in Chicago playing piano in blues star Howlin’ Wolf’s band.

“I was playing with Little Walter, Howlin’ Wolf, Jimmy Reed, a boy called Morris Pejoe, Elmore James, Sonny Boy Williamson,” Gray said in 1999. “See, I was playing with all of the big guys. I was making my money, too. I had plenty of work. Every night if I wanted to.”

In 1968, Gray left Wolf’s band and returned to Louisiana. He disputed accounts that Wolf fired him due to his drinking.

“That was over a woman,” Gray insisted. “I walked away. I went back to Baton Rouge. I was just as important as Howlin’ Wolf. That’s the way I felt. He may have been Howlin’ Wolf, but I was Henry Gray.”

In Baton Rouge, Gray worked in his family’s fish market and later as a roofer for the East Baton Rouge Parish school system.

Gray recorded for several record labels, including Chess Records in Chicago, APO, Telarc Blues, Bluebeat, Hightone, Wolf, Blind Pig and Lucky Cat. Three of his recordings are featured on the 1992 MCA box set “Chess Blues.”

In 2004, Gray released the DVD “Henry Gray & the Cats: Live in Paris.” The French audience treated his performance as if it were a classical recital in a world-class concert hall.

“Everywhere I go over there, they love the blues,” Gray said.

Gray is also featured with Dr. John in the Clint Eastwood-directed “Piano Blues,” an episode of the Martin Scorsese-produced 2003 PBS series, “The Blues.”

A songwriter as well as a singer and pianist, Gray’s original songs on his 2009 album, “Times Are Gettin’ Hard,” include “Barack Obama Boogie,” his homage to the first African American president. “He’s my man,” Gray sings. “If he can’t do it, can’t nobody can.”

Gray’s recordings include 2015’s “The Henry Gray/Bob Corritore Sessions, Vol. 1: Blues Won’t Let Me Take My Rest” ‎and 2017’s “92.” Grammy-winning zydeco artist Terrance Simien, co-producer of “92,” met Gray at the 1984 World’s Fair in New Orleans.

“Just him and his piano,” Simien recalled. “Huge crowds gathered around him every time he played.”

Even while Gray appeared at festivals around the world, he played regularly at the Piccadilly cafeteria on Baton Rouge's Government Street for more than a decade. In his early 90s, Gray gigged at the Time Out Lounge every Tuesday for nearly three years. He refused to stop performing there despite a collapsed lung and a mild heart attack he experienced in quick succession.

Henry gave "it all he can every time,” said Time Out Lounge co-owner Kathleen Byers. “He’s a treasure to me. He should be a treasure to every person in Baton Rouge.”

“I’m going to stay playing my piano,” Gray vowed. “I got to take care of my own business.”

In a 1993 interview, Gray expressed his belief that blues as a musical genre would endure.

“Every person who’s ever been through anything, they’ve gotten the blues,” he said.

https://www.theadvocate.com/baton_rouge/entertainment_life/music/article_99a7dcb6-f450-11e9-8291-0742ebb5a887.html