Wednesday, September 20, 2023

How about a Bloody Mary and some catfish terrine?

Another find on my trip to the Queen Creek Goodwill store was this copy of 1990's The Evolution of Cajun & Creole Cuisine. If I were still a book picker who was targeting finds for resale, this might have been a decent find, flippable for a few bucks more than I paid for it. But I bought it because I wanted to share the inscription on the inside front cover. It's a short list of ingredients for Eddie's Bloody Mary Mix! (Their exclamation point, not mine.)

  • 46 oz. V-8
  • 16 oz. Vodka
  • lemon juice
  • 2T Worcestershire 
  • 1T Tabasco
  • 1 t. Horseradish
  • 15 dashes salt
  • 15 dashes pepper
  • 2 dashes celery salt

I've never had a Bloody Mary, so I have no idea whether this is a typical, superior or inferior recipe.1 According to a cursory browsing of the internet, some suggested ingredients to take a Bloody Mary to the next level include pickle juice, garlic powder, Old Bay, orange juice, Clamato and beef bouillon. But please mix responsibly and, especially, drink responsibly.

Another fun thing I found in flipping through the book was the above photo of Terrine of Smoked Delta Pride Catfish. Terrine is basically in the same family as gelatins and aspics, which received a lot of coverage back in the early days of Papergreat, about a decade ago. Here are the links if you want to check out some of those horrors:

1. I'm more interested in the origin of the name Bloody Mary than I am in drinking one. Interestingly, there are way more contenders than the obvious idea that it's tied to the monstrous Mary I of England, who had a lot of her subjects killed. In a 2002 Chicago Tribune article, Andy Badeker writes: "It was named for (pick one) Mary Tudor, the 16th Century English queen with a heretic-burning habit; the actress Mary Pickford; a bartender's girlfriend who was regularly late; or Chicago's Bucket of Blood club, where 1920s newsmen went to have their livers hardened. These credits come from John Poister's 'The New American Bartender's Guide' and Salvatore Calabrese's 'Classic Cocktails.'"

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