tag:blogger.com,1999:blog-2447438783001404385.post7828273490268014507..comments2024-03-28T19:29:19.680-05:00Comments on Jackson Jambalaya: Robert St. John: Restaurant PeopleKingfishhttp://www.blogger.com/profile/06184990110961727404noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-2447438783001404385.post-20414621544346330482023-01-13T10:39:39.967-06:002023-01-13T10:39:39.967-06:00As a relatively young'un myself I agree with 7...As a relatively young'un myself I agree with 7:19.<br /><br />I miss the days when only hidden-by-work-clothes tats were the only socially acceptable ways to have them. But I don't fit in with my generation in many ways, so I don't think my opinion is common amongst my peers.<br /><br />Thanks for letting us ramble, KFAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2447438783001404385.post-87919938417726398742023-01-13T09:56:37.571-06:002023-01-13T09:56:37.571-06:00I stand with @7:19.
I know, I know, the tats make...I stand with @7:19.<br /><br />I know, I know, the tats make the waiter or waitress unique; the nose piercing makes — well, whatever they think it does for them.<br /><br />But it’s not an attractive look, and it certainly doesn’t add in a positive way to the pleasure I might have derived from a fine meal. <br /><br />I’m able to remember when almost the only people with tattoos were sailors, ex-cons, or just plain ol’ white trash. Now, though, it seems that an entire generation thinks their Creator screwed them up somehow they’re going to improve their look by marking their bodies with permanent doodling. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2447438783001404385.post-18646884955864617312023-01-12T05:58:06.916-06:002023-01-12T05:58:06.916-06:00If you want to see the "behind the scenes&quo...If you want to see the "behind the scenes" of the restaurant business, watch "Waiting".Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2447438783001404385.post-23235578077287482942023-01-11T22:11:58.147-06:002023-01-11T22:11:58.147-06:00@7:19 for the win. Thank you for your totally on p...@7:19 for the win. Thank you for your totally on point post!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2447438783001404385.post-36158643623936160402023-01-11T22:07:45.323-06:002023-01-11T22:07:45.323-06:00A perfect service night is my drug. A tight runni...A perfect service night is my drug. A tight running kitchen is a moving work of art. It would take me hours to go to sleep after great night at one my restaurants. RSJ does a great job of describing it but no one can truly capture the feeling/high that those of us that love it get. You never stop learning tips, techniques and tricks even after 40 years. I’m happily retired yet I miss it every day. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2447438783001404385.post-21851306357727665302023-01-11T20:47:15.272-06:002023-01-11T20:47:15.272-06:00@7:19 Thanks you. 👍👍 Also, one grows tired of he...@7:19 Thanks you. 👍👍 Also, one grows tired of hearing my name is "whatever, and I'm here to serve you". Introducing yourself is one thing; we know why you are there.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2447438783001404385.post-27208012579736527362023-01-11T19:19:16.695-06:002023-01-11T19:19:16.695-06:00May I please make a comment? I own a construction...May I please make a comment? I own a construction firm and I scratch my head as to why younger people are painting themselves with tattoos from their fingers to their necks . We, who grew up without them are left scratching our heads and it’s not a good image to give your clients. My point is when I sit down at a restaurant and I see the wait staff with nose piercings, extremely large amount of tats and men wearing earrings and man buns, it makes me not want a server sticking their arms in front of me serving me because it makes me think of the blue collar workforce that wear tats and it looks unclean. I want to not look at that when I’m eating and actually it turns me off. I know it does others also. Can someone please enlighten me on this? Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2447438783001404385.post-32242791649169656292023-01-11T17:58:34.091-06:002023-01-11T17:58:34.091-06:00Very glad to see Enzo updated their menu. I will g...Very glad to see Enzo updated their menu. I will go back and give it another try. The service was A+. I am a HUGE fan of Italian cuisine and would love it for Enzo to be a great Italian restaurant. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2447438783001404385.post-45703847510437369832023-01-11T15:45:28.393-06:002023-01-11T15:45:28.393-06:001:38
I have met Robert and he is a good guy. If y...1:38<br /><br />I have met Robert and he is a good guy. If you go back, you might notice I have never made a negative comment about him or his business.<br /><br />Mr Kingfish can kill my posts with quickness if he chooses. I guess they are ok with him. As to Robert, When I post them as a comment, they are intended to be a gift to those who read the blog and nothing more.<br /><br />If Robert likes them, he has permission to put them on his menu, since they become public property when I post them.<br /><br />Cheers, peace and happiness to you sir.Stuff About ZeroBear PolyBearhttps://www.blogger.com/profile/17402471760799633192noreply@blogger.comtag:blogger.com,1999:blog-2447438783001404385.post-83735803049187801952023-01-11T15:23:40.249-06:002023-01-11T15:23:40.249-06:00@1:38 I agree. @1:38 I agree. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2447438783001404385.post-66178732388271992402023-01-11T13:38:12.949-06:002023-01-11T13:38:12.949-06:00Stuff About ZeroBear PolyBear why are you always p...Stuff About ZeroBear PolyBear why are you always peeing on St. John's column? Not that yours is not a good recipe also, but get your own column. Geeze...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2447438783001404385.post-50996947545271478972023-01-11T11:24:49.381-06:002023-01-11T11:24:49.381-06:00I was a grill guy during High school days, many/ma...I was a grill guy during High school days, many/many years ago (T-willie's Frostop in Jackson). I enjoyed it. Also happy I went in other directions. It can be a tough way to try to earn a living, for both workers and owners.<br /><br />Good stuff here. Easy to cook and tasty.<br /><br />Sautéed Pork Tenderloin with Apricots and Mustard<br /><br />Ingredients:<br /><br />1/2 cup all-purpose flour<br />1 1/2 pounds pork tenderloin, sliced on the diagonal 1/2 inch thick<br />Salt<br />Freshly ground black pepper<br />4 tablespoons unsalted butter<br />1 medium shallot, finely chopped<br />1 parsley sprig<br />1 rosemary sprig<br />1 thyme sprig<br />1/4 teaspoon crushed red pepper<br />1 cup dry white wine<br />1/2 cup fresh orange juice<br />2 tablespoons Dijon mustard<br />1 tablespoon brown mustard<br />1 cup cherry tomatoes, halved (6 ounces)<br />1/2 cup dried apricots, thinly sliced<br /><br />Directions:<br /><br />Put the flour in a large bowl. Season the pork with salt and black pepper and dredge in the flour; tap off the excess. <br /><br />In a 12-inch skillet, melt 2 tablespoons of the butter. Add half of the pork and cook over moderately high heat until golden brown all over, about 8 minutes. Transfer to a plate and repeat with the remaining butter and pork.<br /><br />Add the shallot, parsley, rosemary, thyme and crushed red pepperto the skillet and cook over moderate heat, stirring, until the shallot is softened, about 2 minutes. <br /><br />Add the wine and simmer until reduced by half, about 3 minutes. Add the orange juice, mustards, tomatoes, apricots and the pork and season with salt and black pepper. <br /><br />Cover and simmer until the apricots are softened and the pork is cooked through, about 10 minutes. <br /><br />Uncover and simmer until the sauce is slightly thickened, about 3 minutes.<br /><br />Serve witth a green salad.<br /><br />Stuff About ZeroBear PolyBearhttps://www.blogger.com/profile/17402471760799633192noreply@blogger.com