tag:blogger.com,1999:blog-6101223716619464303.post2679114093743948135..comments2024-03-05T07:55:16.812-08:00Comments on Rowley's Whiskey Forge: Sweet New Orleans: CalasMatthew Rowleyhttp://www.blogger.com/profile/00613982533349459637noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-6101223716619464303.post-27224352282254985762010-07-18T04:37:41.737-07:002010-07-18T04:37:41.737-07:00Haven't tried these (yet), but they bring to m...Haven't tried these (yet), but they bring to mind the street food proffered by rotund, imposing ladies in pastel-tinted old Salvador. Hmm, caiparinha anyone?Anonymoushttps://www.blogger.com/profile/03437876558716264896noreply@blogger.comtag:blogger.com,1999:blog-6101223716619464303.post-5551084203449896152010-07-10T15:30:55.023-07:002010-07-10T15:30:55.023-07:00These were before the beignets i believe.These were before the beignets i believe.Tiarehttp://www.amountainofcrushedice.comnoreply@blogger.comtag:blogger.com,1999:blog-6101223716619464303.post-2783105426758494482010-07-09T17:54:44.601-07:002010-07-09T17:54:44.601-07:00I should cross post this comment from Facebook. Ro...I should cross post this comment from Facebook. Ronni Lundy writes: "Hate to toot, but there's a recipe for Bel Calas in Shuck Beans, Stack Cakes and Honest Fried Chicken circa 1990, I do believe. I think I might like yours better, Rowley, and I'm in for fermenting just about anything."<br /><br />Toot away, toots. That's a helluva good book. <br /><br />Also, San Diego aspiring chef Lee Lozano argues that an 8-hour fermetation is the way to go. There are a host of older recipes that call for exactly that that.Matthew Rowleyhttps://www.blogger.com/profile/00613982533349459637noreply@blogger.com