The most recent 20 comments posted to Making Light by Poppy Z. Brite:

Nicole, I think they are planning to leave the landmark Crystal sign up, at least. It sustained some storm damage but you can still see the chef and his pot.

I forgot to weigh in on the price of a good steak, so of course I must do so now. The Kobe/Wagyu beef that will set you back $100 is well worth it IMO (unless you like your steak well-done, in which case there is no point in spending that kind of money because it's going to taste like burnt shoe leather no matter how good the quality of the meat). However, I reiterate that the best steak of my life was a $50 bone-in prime ribeye from Texas, dry-aged for 45 days. I believe long dry-aging can cause U.S. prime beef to approach or even surpass the quality of Kobe/Wagyu.

Re: those little peppers in vinegar, the vinegar is good on greens (collards and such), but I prefer to take the peppers themselves out of the bottle, cut them up, and put them on hot dogs with mustard. Used that way, they are fairly hot. Just don't ever accidentally leave the cap off the jar in a hot kitchen or 10,000,000 fruitflies will commit suicide in the vinegar.

Tasso is a highly seasoned, air-dried Cajun ham generally used for seasoning dishes rather than eating by itself. You can order a very good version (along with other excellent Cajun meat products) here.

By far the best steak I've ever had was a 45-day prime dry-aged ribeye at the Nana Grill in Dallas, TX. Dry-aging makes all the difference if you enjoy that savory, slightly gamey flavor. Buffalo is also very good.

Almost forgot -- Alex Cohen: Marie Sharp's may be the best hot sauces in the world. I can scarcely afford enough to keep me supplied.

You guys, thanks so much for the nice shout-out!

Kevin: D*U*C*K does indeed contain a flashback to a 1986 Saints game, but the rest of the story is present-day.

Leigh: Commander's Palace will be reopening, probably in August. Until then, should you return, I highly recommend Cafe Adelaide in the Loews Hotel. It's owned by Ti Martin and Lally Brennan of CP, and many of the CP cooks and FOH staff are there.

Nicole: Absolutely no diss intended to Crystal hot sauce, either by me or by the characters in Liquor. It is a very good sauce and is used in the dish I mentioned, Tasso Shrimp Henican. I also like to use it to make a hot wing sauce. Sadly, Crystal has elected to permanently leave New Orleans in the aftermath of the storm.

Fragano: Pickapeppa is a whole different animal from the vinegar-based Louisiana hot sauces, but it is wonderful and is my chef husband's personal favorite sauce. If you like it, I also recommend Matouk's Calypso.

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