Recent content by rcinlv

Still available?

The trick will be to look at the inside of the sweat when you receive the hat. Steve signs and dates all of the hats that he produces. I don't think that he is using the old Staff of Ra liners anymore (something to do with copyright questions when he began working on Crystal Skull)... Cheers, RC

Last night: Cucumber Gimlet. Hendrick's Gin, cucumber water, lime juice (and a little sugar). Tonight: Rum and tonic (R.L. Seale's 10 y.o. rum, Q tonic). Cheers, RC

I have a couple of Stratoliners (50's?), a Stetson 100 (50's), and early 50's OR, a 60's Borsalino; but I also have 3 AB's, a VS, and 3 PB's. So I went with modern. Does that make me wrong? Cheers, RC

Lefty beat me to it, But: http://www.thefedoralounge.com/showthread.php?t=10330&highlight=John+Kennedy Cheers, RC

Mmmm! For me, if it is an adult beverage, the drink of summer is a Gin and Tonic, preferably with Tanqueray Rangpur Gin. Otherwise, it is Iced Tea... Cheers, RC

Wow! Those appear to be X's alright. Hey, wait... how do I know that they are, in fact, authentic? [huh] Cheers, RC

100 for 100? I have a Stetson 100 in 7 1/4, but alas do little more than look at it because at 7 1/4, it is simply too big (I'm a 7 1/8). It is in exceptional conditions save for two very small moth nips... If you are interested and would like to see some pics, let me know and I'll send them...

Darn the luck... a shade too late. If anything changes...! Cheers, RC

Right back at you! As one of those who is a daily lurker, and only an occasional poster, I say thank you to all those who are continually willing to post their hats/jackets/thoughts, and keep me (and the other lurkers) thoroughly entertained. Bravo, and keep up the good work! RC

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Maybe, just maybe I have a vintage bluish grey Stratoliner, size 7... Have tried stretching it to get it to fit, but I don't have the heart to really stretch it to a "generous" 7 1/8. If you'd like some photo's, let me know. For you, I'm open to a reasonable offer. Cheers, RC

! And don't forget the King Cakes, which are only available during Mardi Gras season!!! Bon Temps, RC

Amen Brother!!! Although it is extremely expensive, we have Andouille and Boudin shipped here to Las Vegas about twice each year. Interestingly, we were referred there by John Folse! Cheers, RC

I made two pots of Gumbo for tonight If you really want to understand Cajun Cuisine, the source is John Folse, and his book The Evolution of Cajun and Creole Cuisine. As to the microwave method of cooking roux, that was taught to me by a Cajun lady in the mid-80's. Takes a bit longer than...