Saturday, January 9, 2021

Farewell

 

Dear Readers—this will be the final edition of the Bottom Feeder; all good things must end.  Bill passed away January 3, 2021.  Pulmonary arterial hypertension and pulmonary vein obstructive disease was just too much for his heart to handle.  He was able to make his own decisions about end of life, was an organ donor, and asked for an autopsy to provide information to others about these not fully understood conditions.  His best wishes to all his subscribers!  Raise a glass to his memory!  His obituary follows.



William C. Moody, aka Bill, aka Flutter One, aka the Bottom Feeder passed away on January 3, 2021.  He leaves MFO (Carol Moody), FOJTE (Christopher Moody and his wife Lea Wilke in St. Louis, MO), and FOJTY (Ian Moody and his wife Tara in Kansas City, KS) and grandson Tyler Moody.  Bill was born October 25, 1941 in Lansing, Michigan to Morris and Genevieve Moody.  He attended K-12 schools in East Lansing, Michigan and walked across the street to Michigan State University for his undergraduate and masters degrees in civil engineering, specializing in structural dynamics.  That specialty led to a position at McDonnell Aircraft in St. Louis in 1965.  He was lucky enough to be assigned to the space program and worked on the docking system for the Gemini spacecraft.  After that, it was airplanes:  the F-4 UK, the F-15, which meant a stint at Edwards Air Force Base in California, the AV8-B, which brought him to Pax River in the middle 1970s, the F-18AB, and the Spanish F-18.  For that aircraft, he was able to spend nearly four months in Spain, which was a highlight of his life.  In the early 1990s, Bill worked on the company’s candidate for the Joint Strike Fighter, and then moved on to the Navy’s F-18 for the rest of his career.  He came to Pax River to stay in 1996 on the F-18EF, leading the flutter testing on the aircraft—hence, Flutter One.  During this period, Bill wrote a daily status report for the aircraft and took to commenting on local dining and culture at the bottom of the report, hence, The Bottom Feeder.  This became very popular; literally hundreds of people subscribed to the status report to read the Bottom Feeder.  Bill retired from Pax in 2009.


Outside of work, in St. Louis, Bill was an ice hockey coach for Peewees up to high school for about 20 years.  He was in the first class of coaches trained by USA Hockey in Colorado Springs.  At Pax River, he eventually became the Boeing Community Relations representative, which led to service on the board of the United Way of Patuxent River.  He served on the Historic St. Mary’s City Foundation Board for several years and enjoyed his time as a docent at the restored Brick Chapel there.  He was a member of Lexington Park Rotary from 2001 until his death, serving as president of the club in 2010-2011, and as King Oyster after that.  He especially enjoyed the role of King Oyster—everyone wanted their picture taken with the king in his magnificent robes.  Eventually, he managed the Oyster Cook-off during the Club’s Oyster Festival every October.  He served as a board member of the St. Mary’s Hospital Foundation and came to be the person who picked the wines for the MedStar St. Mary’s Hospital Gala.  


After retirement, Bill continued and expanded his interests.  He continued to publish the Bottom Feeder as a blog:  www.billsbottomfeeder.blogspot.com.  He got serious about photography so he could include pictures in the blog.  Sunrise on the Patuxent was a popular theme.  He also enjoyed the bird life of our area.  He helped with the Chronicles, St. Mary’s County Historical Society’s publication, as part of the editorial team.  He and Carol traveled to France several times, enjoying memorable Michelin star meals, and joined Henry Miller and the Historic St. Mary’s City travelers to see relevant sites in the UK and Ireland.  He patronized and encouraged any independent dining establishment in the area and enjoyed knowing the people who labored in that field.  He learned a lot from gracious people such as Michael and Lisa Kelley, Loic Jaffres, and Rob Plant.


To the end of his life, Bill enjoyed knowing people and sharing life experiences with them.  Many will remember him for his wry sense of humor.


Bill is very proud of his sons, who have been supportive during his illness.  The elder is a high school math teacher, former hockey player, and a golf coach.  The younger is a police officer, currently working for the University of Kansas Medical Center, also a former hockey player, and a dog trainer for wire-haired pointing griffons.  His daughters-in-law have helped enormously, one as a social worker and one as a nurse practitioner.  Grandson Tyler, other family members, countless friends, co-workers,  neighbors, and the wonderful folks at Georgetown Medical Center and Johns Hopkins have provided help and support as well.  There are many good people in the world!


Memorial gifts may be directed to Historic St. Mary’s City Foundation, Box 39, St. Mary’s City, MD, www.hsmcdigshistory.org

Historic Sotterley 44300 Sotterley Lane, Hollywood, MD, 20636, www.Sotterley.org

St. Mary’s County Historical Society, Box 212, Leonardtown, MD, 20650, www.stmaryshistory.org   

   
 Now, even though he will not be here to remind you: DFD!


Tuesday, October 20, 2020

Italy Comes to Leonardtown!


The Bottom Feeder has long touted The Cow and the Fish Restaurant as the top source of quality dining food in Southern Maryland.  Michael and Sylvia Chase turned one of the many “Cap’n so and so” places situated on Route 235 into a place that turned out the best chef made food in the County.  They have decided to open an Italian Ristorante in closer by, in Leonardtown! in what was once Smokey Joe’s on the Town. Michael will turn his talents to producing “real” Italian food such as handmade ravioli, and believe it or not, Osso Buco! If his Bolognese Sauce served at the original place was any indication, he will accomplish this admirably. After all, his first culinary degree was from Girona, Spain where he was taught Mediterranean-style cooking using fresh herbs and spices to bring family and friends together around the dinner table, which will continue to be it’s model. So it’s not just another “Pizza Joint” link in a chain, peddling pre-made pies with manufactured ingredients. The Slice House has put others to shame and currently remains the only purveyor of credible Pizza in town.  They expect to open around the first of the month.  Authentic Italian cuisine has long been a missing component of our local options.

 

For those familiar with the layout of their new home, “Smokey Joe’s on the Town”, there was a big honkin’ Smoker in the middle of the place. It will continue to be of use for Sunday Lunches, producing Smoked Rosemary Chicken, herb lemon butter Chicken, and Prime Ribs. Once they have moved, be sure to go in and talk to Sylvia who has many stories and experiences to share.

 

The Feeder has received no compensation of fried oysters for this recommendation!

 

I am afraid “DFD” will remain dark for a while.

 

 

 

 

Sunday, October 4, 2020

Told to Comeback!


Want to run down a side road for a minute, while Mr. Keller’s chicken sits and waits a bit.

Funny how things work..you start intending to write about Fried Green Tomatoes, and end up in Louisville.


  I keep thinking I’m leading the field and somebody “up there” reads my blogs.  Look what appeared in the Washington Post

AResized Keller One wcm t6s 2001001 – 5996

I was intrigued by the subject of course, but on the second page was this sub-headline


With “comeback sauce”.  Huh?

So, start of side road.  Starting down the road, various signposts tell us:

 

The name comes from the tradition in Mississippi that any time you leave a place, people don't say "goodbye" or "see you later," they say "Y'all come back." So I'm betting this sauce was made to seal the deal. It worked!

 

Comeback sauce is a dipping sauce for fried foods or as a salad dressing in the cuisine of central Mississippi. Similar to Louisiana remoulade  the base of the sauce consists of (presumably Duke’s) mayonnaise and chili sauce (or some approximation of that combination).[2] The origin has been credited to The Rotisserie, a Greek restaurant that was located in Jackson, Mississippi.  Jackson was one of the many Southern towns where Greek immigrants found cafe jobs beginning in the 1920s. They learned the trade and English, eventually opening their own businesses. By midcentury, most of this city’s mainstay restaurants were owned by Greek families


The version from the article:








Another fancier version:

  • 1 cup mayonnaise
  • 1/4 cup chili sauce
  • 1/4 cup ketchup
  • 1 teaspoon prepared spicy brown mustard (or Creole mustard))
  • 1/4 cup vegetable oil
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon black pepper
  • 2 tablespoons onions (minced)
  • 2 cloves garlic (finely minced, or 1 teaspoon garlic powder)

Gather the ingredients.

 

Add all of the ingredients (mayonnaise, chili sauce, ketchup, mustard, oil, Worcestershire sauce, black pepper, onions, garlic) to a jar and mix well to combine. Seal the jar with a screwcap lid. Refrigerate the jar overnight before using.

Serve in individual portions for dipping or spread the sauce from the jar and enjoy!

 

Got me to wondering about various “regional” sauces;  Of course in the realm of BBQ there are too many to recount, Carolina alone has variations with in the state, mostly vinegar based;  Alabama boasts “white” mayonnaise based sauces;  Texas has a bunch of ketchup based and so on….

 

A singular sauce is bound to Louisville Ky., and the Annual Derby: Henry Bain’s Sauce:

 

Henry Bain was a maitre d' at Louisville's all-male Pendennis Club in the early 20th century. This recipe was obtained through the current president of the club. This is a steak sauce. Some people add a small (yeah, you bet)  amount of bourbon whiskey (Duhh, Kentucky, Bourbon?, Duhhh)

 

1 (17 oz jar) Major Grey Chutney

4 ½ Ounces pickled walnuts

1 (14 Oz) bottle ketchup

1 (10 Oz) bottle steak sauce (such as A1)

1 (10 Oz) bottle Worcestershire Sauce

1 (12 Oz) bottle tomato-based chili Sauce

1 Dash hot pepper Sauce or to taste


Let me just reach in the pantry and get those Pickled Walnuts!

 

At any rate it is just another example of the wide variety of American Food!

Y’all come back now!

Wednesday, September 9, 2020

test

tests

goin' down South



Some people know I’m on the “Editorial Board” of the St. Mary’s County Historical Society’s quarterly newsletter we call: “The Chronicles”.   I am mostly dead weight, being thrown in with a bunch of folks who have lived here for years and years and hence have lived a lot of history for this county, gaining several interesting stories and experiences along the way.  Only arriving in ’96 I am considered far from a being a “County Boy”.  So my knowledge is derived from a keen interest in our history and from rubbing off the County Archivist, i.e., MFO. So my role is mostly relegated to punctuation, sentence structure and helping with the flow of a given story.

Part of my responsibility should be to produce a “Story” for inclusion in the Chronicles.  One of the editors suggested I do something on food, a subject with which I have some degree of knowledge and familiarity.  SO years ago I thought I would do something like “The evolution of fine dining in St Mary’s county”.  I’ve done a couple of interviews of local long time restaurateurs.  Question is: how far back should I go?  I think it should begin with plantations (like Sotterley) and the enslaved people who were living there.  Many brought with them the foodways of their country of origin where they were forced into slavery, and adapted them to what was available in this country.  With just a little bit of poetic liberty, you soon find yourself with recipes for things like “Fried Green Tomatoes” which I decided to try.  

Step one, obtain some!   Fortunately, I have a friend with an extensive garden which produces a lot of tomatoes and of course they go green before turning into red.
AResized Green tomatoes wcm t6s 200823 


I selected one to begin







Sliced it up
(fairly thick as the recipe specified)

And did the Mise en Place for the batter, etc.



And even decided to “kick it up a notch”

Got out the fryer
 got the oil to the specified temperature



and fried them and served along side local corn


They were pretty good.   I think they’re done for the season.


Well what does one drink with/for a classic southern dish????\  To borrow a phrase from the Gorilla… Of Course!!!





An interesting aside, thrown in here. I purchased this rather expensive bottle of Absinthe (substitute).  If you read many cocktail recipes that call for that ingredient of Herbsaint, most of them want you to either use miniscule amounts or: “spritz or rinse the inside of an iced cocktail glass with the Absinthe (or Herbsaint), Remove the ice from the glass and coat the glass with the Herbsaint, then discard”..  the darn bottle costs a lot, and so you are literally throwing your money away. 
So…
  • 1 cube sugar
  • 3 dashes bitters
  • 1 1/2 to 3 ounces of Rye whiskey  (to taste)
  • 1/4 ounce absinthe
  • Garnish: lemon twist
Rinse a chilled cocktail glass with the Absinthe and discard
Muddle the sugar cube with the bitters
Add whiskey and stir
Gently squeeze the lemon twist over the drink to release its essence.
Serve


Enjoy, ya’ll and with COVID who cares about
DFD

Did you know that IHOP is gone?? i didn't