Gas Pains
Tom grew up in Milwaukee, bartended in Wauwatosa in the '70s and moved here in 1984.
Commentary, observations and musings about the outdoors, life in general and maybe Tosa politics and personalities will be the order of the day. He savors a lively debate as much as terrific cooking.
What About Those Formula Restaurants?
By now my 82 readers know that I chowed my way to the gulf coast and back. And I am pleased to report that southern cooking is every bit as good as it always has been. Especially the seafood. So hold that thought for a moment.
Breakfast at the Underwoods
After I concluded all but my last couple of meals in the deep south I packed-up a box and my big Coleman Xtreme Cooler with all sorts of goodies that you would be hard-pressed to find anywhere around Tosa. Or Wisconsin. At least very easily. A pile of craft beers, a big jar of homemade cane syrup, pecans, fish breading, cans of beef tripe preserved in whole milk, frozen catfish and speckled trout, elk meat, Conecuh smoked sausage, smoked alligator sausage and one whole de-boned chicken stuffed with shrimp etouffee. I was preparing to leave. And I was not going empty-handed. Or as it turns-out...hungry.
