Voodoo On The Bayou–The Original, Not The Head-Banger

EatingNowSquare-150x150 The Faubourg St John Neighborhood Association holds its annual fundraising party this Saturday night. It’s called Voodoo On The Bayou, and aside from being entertaining, it’s a bargain. The tickets are only $50, and include open bars and restaurants serving their food. More to come. . .

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Diary10|24|2914: The Pelican Club Is All That.

DiningDiarySquare-150x150 We wind up at the Pelican Club. This is a restaurant we both very much admire, but where we only rarely go. The place is so consistent, even in its new dishes, that I don’t need to check on it often. Not that I wouldn’t go there once a week if I didn’t have so many other places to investigate. More to come. . .

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Little Chinatown. Kenner: 3800 Williams Blvd. 504-252-9898.

Little Chinatown Kenner: 3800 Williams Blvd. 504-252-9898. Map.Casual.MC V Website ANECDOTES AND ANALYSIS While Vietnamese and Thai restaurants enriched the New Orleans dining-out market, during the past decade or two have been an era of overall decline for their Chinese counterparts. With some exceptions, the competition in the city’s oldest Asian category has not been about quality or innovation but convenience and price. Most Chinese restaurants do much more take-out business than eat-in. And the portions served are clearly the main attraction–with the buffets being the worst. But a few…

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Cafe Au Lait

RecipeSquare-150x150 The two cups of cafe au lait I have every morning are a wonderful addiction. I make them with Union coffee and chicory, brewed so dark that it leaves the side of the cup deep brown for a moment when I swirl it. I mix that with an equal amount of milk, and the pleasure commences. Recipe details. . .

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Cafe Au Lait @ Morning Call Coffee Stand

500BestSquare The most distinctive beverage in New Orleans is not the Sazerac, Barq’s Root Beer, or Dixie 45. It’s cafe au lait. For a century and a half before Starbucks. . . More about this dish. . .

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October 24 In Eating

AlmanacSquare We hear that it’s National Bologna Day. Bologna isn’t the very lowest form of cold cuts–that condemnation belongs to luncheon loaf–but it’s pretty bad. It’s sort of like the inside of a pork-and-beef hot dog on a large scale. The city of Bologna in Italy knows nothing of it, and should sue. I found a recipe for a baloney sandwich called the Bourbon Street Special at the Oscar Meyer web site. It’s like a muffuletta made by someone who’s never eaten one.

More to come. . .

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The Main Problem With Food Trucks. ;-)

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The Main Problem With Food Trucks

I’m glad somebody else also noticed this.

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Satsuma Peel For Food Day Tomorrow.

EatingNowSquare-150x150 October 24 has been designated by somebody as National Food Day. Every day is food day, but note that the purpose here is to focus attention on the need for more food in certain places for certain people, all over the world. Those of us who eat mostly for enjoyment must ever be ready to help those who don’t have enough (or good enough) food to live well. Tomorrow, after a half-hour presentation on the state of food around the world, there will be a satsuma-peeling contest. It’s not clear how one can become part of this, but show up at 11:30 in Washington Artillery Park. More on this. . .

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Diary 10|15, 16|2014: Little Chinatown. An Indelicate Delicacy.

DiningDiarySquare-150x150 I have an early supper at the Little Chinatown, a restaurant that has excited everyone I’ve spoken with who’s been there. It’s what inevitably is called an “authentic” Chinese kitchen, meaning that there are many dishes available that may require either a willingness to try new flavors or a childhood in China. More to come. . .

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Barbecue Shrimp

RecipeSquare-150x150 The dish is simple: huge whole shrimp in a tremendous amount of butter and black pepper. The essential ingredient is large, heads-on shrimp, since the fat in the shrimp heads makes most of the flavor. Resist the urge to add lots of herbs or garlic. This recipe is largely based on the new recipe created by Chef Gerard Maras in the early 1980s at Mr. B’s. The butter emulsifies into the other liquids, and gives not only a bigger flavor but a nicer-looking dish. Recipe details. . .

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Barbecue Shrimp @ Mr. B’s Bistro

500BestSquare Pascal’s Manale’s original barbecue shrimp recipe is still good. But Manale’s can’t really change its recipe, even for an improvement. Mr. B’s was not under such a restriction when Chef Gerard Maras, intrigued by the possibilities, changed the dish just enough. He cooked it more or less in the standard way, but at the last minute before serving emulsified some additional butter into the sauce. That not only made it look better, but it gave the sauce an even greater flavor release. More about this dish. . .

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October 23 In Eating

AlmanacSquare Nicholas Appert was born today in 1749, in Chalons-Sur-Marne, France. Appert changed the world of food by finding that if you fill a container with food, heat it to the boiling point of water, and seal the container in an airtight way, it will preserve the food in something like a natural state for extended periods of time. In other words, Appert invented canning, now the most widely-used method of preserving food in the world. Appert also invented. . . There’s more. . .

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A New Problem For Picky New Orleans Eaters. ;-)

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A New Problem For Picky New Orleans Eaters.

Pumpklin patches such as demonstrated in today’s Food Funnies are ubiquitous in the Northeast, where families buy pumpkins the way we buy Christmas trees. Some of the lots are small, with lots of pumpkins and decorations but littele else. Others are like miniature amusement parks. If you want to see a real pumpkin patch, one has opened on the corner of LA 59 and US 190 in Mandeville.

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Diary 10|14|2014: Krug Champagne At R’Evolution.

DiningDiarySquare-150x150 Molly Wismeier, the director of wine for Restaurant R’Evolution, is on the radio with me to promote a Krug Champagne dinner tonight. It’s been a long time since my last taste of the high-end bubbly. And the menu sounds good enough that Mary Ann tells me we must attend. Not that it takes much pushing to persuade her to go to R’Evolution for any reason. She also says I may be her date. More to come. . .

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Semolina’s Pad Thai

RecipeSquare-150x150 At Semolina, one of their best and most popular dishes is pad thai. It never was exactly the way you’d find it in a Thai restaurant, but it was hardly bad. This recipe evolved in my kitchen from theirs. It differs in that I let the ingredients brown a little more over higher heat. And I make it a good deal spicier. Recipe details. . .

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Panneed Eggplant @ Corner Cafe

500BestSquare Lots of restaurants serve panneed eggplant sticks or rounds. They tend to be either Italian cafes, neighborhood places, or Galatoire’s. The eggplant, more often than not, suffers from the propensity of eggplant to soak up a lot of oil. But some restaurants get it right, as this little, slightly scruffy, well-named eatery does. More about this dish. . .

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October 22 In Eating

AlmanacSquare This is National Alligator-Eating Day. Alligator is perceived by most Americans as a novelty, but we’re so accustomed to running into it now in New Orleans that we consider it a normal part of the diet. This is the native habitat for the big, primitive reptiles, and enough of them are out there that they can be a nuisance. Alligators, despite their ferocious profile, give a very mild-tasting, nearly-white meat. The flavor and texture is somewhere in the vicinity of There’s more. . .

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Java Hipness. ;-)

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Java Hipness.

How much do you need to know to drink a cup of coffee?

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L’Escale

ExtinctSquare-150x150“Extravagance Unchained” read the headline on the review. L’Escale was without question the most extravagant restaurant ever opened in New Orleans. Not even R’Evolution is quite as ambitious, although the prices were similar. More to come. . .

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Diary 10|14|2014. Four Persons Of Interest.

DiningDiarySquare-150x150 Molly Wismeier is the director of wine for Restaurant R’Evolution. The restaurant is serving a Krug Champagne dinner tonight, and they thought Krug would be worth a few words on the radio. Indeed it does. It’s been a long time since my last taste of the high-end bubbly. It sounds good enough that Mary Ann decides to go to the dinner. She says I may be her date. More to come. . .

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