It's Sysco-y

So every Sunday when I'm down at my dad's place on Bastrop Bayou down by Angleton, Texas, we listen to the Cajun Jamboree show on AM 560.

It's great, old time-y radio. Amazing that it's on a Clear Channel radio station.

Every week they go on and on about all kinds of great Cajun food. They keep talking about crawdad cornbread every week ... too bad Beaumont is so far from Angelton, or I would have long since had me some.

Anyway, so a couple of weeks ago, dad and I were sitting there and they got to talking about some restaurant. I think they were running out of things to say, because they said the best thing about they restaurant was the ketchup and crackers. I'm thinking to myself, how good can ketchup and crackers really be.

Then, the daugther of the host says that the best part of it is that they use that good Sysco ketchup.

Sysco ... the same company that supplies about every cheap little dive and food service operation on the planet?

I did find a thread that talks about what a great delicacy this is.

But still, seriously, Sysco? Can anyone tell me what the deal is with kethcup and crackers?

Back in Texas

Well, we're back in Texas and I'm no longer with MLive.com. I took a position at MySanAntonio.com, the website of the San Antonio Express News and the KENS TV.

I know San Antonio pretty well from my six years in Austin, but I'm just getting around to the smaller places. So far the food has been sort of hit and miss, but I'm learning.

I had a great carne guisada tacos from Carmelita's, calabaza y pollo from Patty's Taco House and some really nice, cheap snapper sashimi from Sushi Zushi.

Taco trucks seem in short supply down here compared to Austin. I'm just going to have to learn where they hide. Construction sites are always a good start ...

Anyway, more updates to come, hopefully with me actually doing some cooking.