What's "shake"?

[Jenise]

Apparently it's a southern food item/garnish, but I've not heard of it before. It's mentioned in this review of Marcus Sameulsson's new southern-tinged restaurant Red Rooster in New York:

But the true test of the meal was obvious, the fried yard bird with white mace gravy, hot sauce, and shake. The chicken was all dark meat. Skin was crispy-crunchy. Meat was moist and well-seasoned. Hot sauce tasted homemade and provided respectable mmph. In places that advertise shake, you don't expect it to taste mostly of Old Bay. Still, it all came together as a very respectable rendition — a contender for the city's top ten... except the gravy, which presented a problem because of the way it was billed.

Apparently, Jenise, Shake is a blend of seasonings that you sprinkle or - shake - onto food items, as at: http://www.cabelas.com/seasonings-cures-brine-louisiana-hot-sauce-cajun-shake-1.shtml?type=product&WT.tsrc=CSE&WT.mc_id=GoogleBaseUSA&WT.z_mc_id1=714857&rid=40&mr:trackingCode=8617DE51-F5D2-DF11-82EF-001B21631C34&mr:referralID=NA I assume that there can be many kinds of shake.

I understand it's available at certain types of "medical dispensaries" here in California....

[Jenise]

I understand it's available at certain types of "medical dispensaries" here in California....

Hmmm...is it April 20th yet? (Do I even have the right date?)

Apparently it's a southern food item/garnish, but I've not heard of it before. It's mentioned in this review of Marcus Sameulsson's new southern-tinged restaurant Red Rooster in New York:

But the true test of the meal was obvious, the fried yard bird with white mace gravy, hot sauce, and shake. The chicken was all dark meat. Skin was crispy-crunchy. Meat was moist and well-seasoned. Hot sauce tasted homemade and provided respectable mmph. In places that advertise shake, you don't expect it to taste mostly of Old Bay. Still, it all came together as a very respectable rendition — a contender for the city's top ten... except the gravy, which presented a problem because of the way it was billed.

I've never heard of it.

[Jenise]

Apparently it's a southern food item/garnish, but I've not heard of it before. It's mentioned in this review of Marcus Sameulsson's new southern-tinged restaurant Red Rooster in New York:

But the true test of the meal was obvious, the fried yard bird with white mace gravy, hot sauce, and shake. The chicken was all dark meat. Skin was crispy-crunchy. Meat was moist and well-seasoned. Hot sauce tasted homemade and provided respectable mmph. In places that advertise shake, you don't expect it to taste mostly of Old Bay. Still, it all came together as a very respectable rendition — a contender for the city's top ten... except the gravy, which presented a problem because of the way it was billed.

I've never heard of it.

IOW, the only 'shake' you know about usually appears in the same sentence with 'booty', right?

I understand it's available at certain types of "medical dispensaries" here in California....

Hmmm...is it April 20th yet? (Do I even have the right date?)

Nope. (And yep!)

Apparently it's a southern food item/garnish, but I've not heard of it before. It's mentioned in this review of Marcus Sameulsson's new southern-tinged restaurant Red Rooster in New York:

But the true test of the meal was obvious, the fried yard bird with white mace gravy, hot sauce, and shake. The chicken was all dark meat. Skin was crispy-crunchy. Meat was moist and well-seasoned. Hot sauce tasted homemade and provided respectable mmph. In places that advertise shake, you don't expect it to taste mostly of Old Bay. Still, it all came together as a very respectable rendition — a contender for the city's top ten... except the gravy, which presented a problem because of the way it was billed.

I've never heard of it.

IOW, the only 'shake' you know about usually appears in the same sentence with 'booty', right?

No, it's preceded by 'milk'.

I never heard "shake" used this way. Only with "milk"...

But reading what it means puts me in mind of Furikake.

This is the stuff the Japanese sprinkle over rice, it comes in a nice variety of flavors and I think tends to improve things...

As long as you like flavors like sesame, wasabi, nori, etc.

True love who hails from Georgia never heard of it.

I've only heard it from a New Orleans trained cook, it is basically "cajun" I believe (I'd think onion, garlic powders, salt, cayenne, paprika, etc). They kept a big shaker can in kitchen at a Cajun restaurant. But I only heard of it as something you put on before cooking, not really as a condiment.

Furikake is quite popular in our house, we keep several different kinds.

[Jenise]

I've only heard it from a New Orleans trained cook, it is basically "cajun" I believe (I'd think onion, garlic powders, salt, cayenne, paprika, etc). They kept a big shaker can in kitchen at a Cajun restaurant. But I only heard of it as something you put on before cooking, not really as a condiment.

Furikake is quite popular in our house, we keep several different kinds.

Thanks, Dale. Cajun makes sense--there were a number of other cajun references on Marcus' menu.

I think Dave's got it...that's the only time I've ever seen it, or even heard of it, is in the Florida Panhandle/Gulf Coast/Mississippi/Coon Ass areas. Florida/Alabama to Luzianne. There's always a local spice/salt/savory/pepper blend. And lots of times they'll just indiscriminately shake it on everything.

I remember some places when I was down the Panhandle that had some pretty lively varieties of shake laced with paprika and cayenne. Sometimes they'd sprinkle it into their flour mix for dredging the chicken in, but usually it was on the table at serving. And there's the Five Guys "Cajun Fries", I guess.

The only thing similar to that I've seen in the Northwest is the (rather tame) spice/salt blend shaker at the Red Robin, on every table.