Shoe by Gary Brookins and Susie MacNelly for May 28, 2012

Isn’t smoke detector a primary kitchen tool?

How does she stay in business?

Because she has people like Cosmo and Shoe who will never learn to go elsewhere.

But it gives such s wonderful TEXTURE!

oh boy. you’re toast now, fishhawk

Actually, “burnt” is a flavor — well, “smoked” is (to the point that I know of a cook who uses artificial smoke flavoring when she can’t use a real grill); and “burnt” usually includes lots of smoke…

That looks like the steak, I had last night. It was the offering from the chef, when I asked for well done.

Evidently he has never had Cajun cooking.

Burnt is not an option, it’s standard.

she should work at a creamatory

It DOES have a distinctive taste, though. Who’s to criticize? “Yo foot don’t fit no limb…”

Roz is too much fun, the place is right next to the office, they’ll never go anywhere else. She’s a good old bird. If you ever had a friendship with a cook/waitress in a small town, you’d understand. It’s loyalty and a real relationship. It has its ups and downs, so what?

Sure it is! I grew up on charcoal as a kid. And I always smelled fresh too!

My mother came from the North of Ireland and was a religious cook – plenty of burnt offerings. Toast was often burned black then scrapped to a golden brown. Until I went away to school, I didn’t know that was any such things as Rare Roast Beef or Med. Rare Steak. But God love her, we never went hungry and all kidding aside, most of her dishes were pretty darned good. Just not seasoned a lot.

Try some blackened catfish Fishhawk if you want some fire.

consider it cajun flavored, “blackened”

Say grace.."Bless us o’ Lord for the charcoal briquets

we are about to receive."