John Folse is another cajun with a TV cooking show. Chef Folse arrived on the TV cooking scene a little later than Justin Wilson, the “Cookin’ Cajun”, but was just as inspirational. Folse shows a more professional demeanor, more along the lines of legendary Chef Paul Prudhomme, the creator of “Blackened Redfish” (discovered by accident).
When I moved to Texas in the early 1980s, Justin Wilson was popular in the region. With his new cooking program on PBS, his popularity was spreading nationwide.
Long before visiting Fogo de Chao in the Dallas suburb of Addison, I was familiar with the aroma coming from the restaurant as it is located on “restaurant row” on Beltline road among many of my old personal haunts.
Still trying to master the use of chopsticks but still have difficulty? Demonstrated in this video, are some alternative uses for the utensils.
Returning to Muncie after 23 years in Dallas, one of the first items on my agenda was to relive those fond food memories of QL’s BBQ.
A word of caution regarding a particular model of food processor that is not particularly “user friendly”.
$$$ A Hoosier tradition since 1934, Bonge’s Tavern is a comfortable bar-restaurant serving dishes categorized as “traditional American” or “new American”. Though the building was constructed in 1847 as a general store, it became a local watering hole in the years following prohibition and has undergone renovations in recent years.