TV Dinners ;)
Matters Of Taste

TV Dinners ;)

How Have TV Dinners Changed, And Why? Simply put, they’re different in the same way television is different from what it was when TV dinners first came out. Click here for the cartoon. How To Tell A Vegan. What to tell him or her is another question. But now that you know this. . .well, come to think of it, you already knew it, or else this wouldn’t be funny. Click here for the cartoon.

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A Cursory History Of The Tablecloth
Matters Of Taste

A Cursory History Of The Tablecloth

A Cursory History Of The Tablecloth Between the days when your Cro-Magnon ancestors stood next to a big rock where they left their communal haunch of fire-roasted wild boar between tugs with their teeth, and today, when you put your paper plate of pulled pork down on. . . well, that big rock will do, there came the tablecloth. For most of the two centuries of restaurant history, tablecloths made cheaply-built tables appear elegant. Restaurant furniture is far more expensive than diners realize. The tables take a tremendous beating. Look…

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Gourmet Chefs Going Casual: Dream Or Nightmare?
Matters Of Taste

Gourmet Chefs Going Casual: Dream Or Nightmare?

Gourmet Chefs Going Casual: Dream Or Nightmare? Last week Chef Adolfo Garcia from four-star RioMar (and La Boca and A Mano) opened a pizza and sandwich joint on Freret Street. A couple of days later, Chef Aaron Burgau–the kitchen partner at Patois, another four-star place–opened a hamburger joint on Oak Street. I know a trend when I spot one, and so I’ve been on the lookout for the next hot-chef/cheap-eats places. I found that a bunch of them are in the pipeline, as the dining public continues to leave formal…

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How To Dine Out Satisfactorily Without Having To Think
Matters Of Taste

How To Dine Out Satisfactorily Without Having To Think

How To Dine Out Satisfactorily Without Having To Think About It While the times haven’t really changed all that much, the restaurant scene has seen a lot of evolutions and revolutions lately. I also note a sea change in the tastes and habits of diners, who are getting excited about restaurants much different from the ones that would have grabbed them a few years ago. The biggest change is that few people want to be bothered to prepare for a dinner out. They feel that bygone imperatives like making reservations,…

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The Wistful Palate Effect
Matters Of Taste

The Wistful Palate Effect

“Crawfish” writes: You ever go to a restaurant with a particular desire for a dish that was served at a now closed establishment? You order it, and it just does not compare. Example: Hunan beef. I have ordered this numerous times at respectable restaurants, but none can compare to the Hunan beef at the now gone Jade East in New Orleans East. Another: Veal Parmesan at “Lil Italian” which used to be on Vets near Clearview. And another, although I cannot recall the name. In the heart of the French…

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Beaujolais Nouveau 2010
Matters Of Taste

Beaujolais Nouveau 2010

A Great Beginner Wine, And Nice On ThanksgivingThe Annual Beaujolais A wine that is a nice match for most of what’s on the Thanksgiving table makes its showy premiere today. All over the world, celebrations of Beaujolais Nouveau grab an enormous amount of attention for what is, really, a minor player in the world of wine. But why not? The story about how restaurants in France race with one another to be the first to serve the new vintage of Beaujolais are true and exciting. The French government’s rule that…

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Matters Of Taste: The Future Of New Orleans French Bread
Matters Of Taste

Matters Of Taste: The Future Of New Orleans French Bread

Where Have The Great Bakers Gone?The Future Of New Orleans French Bread This weekend, the third running of the Po-Boy Festival will cram Oak Street with people all weekend long. It, and the organization the produces it, set out a few years ago with amission: the save the poor boy sandwich. They thought it may have been on the way out. The numbers in Menu’s restaurant index clearly show that we have more poor boy shops around town than we ever did. And the popularity of the Po-Boy Festival–heavily attended…

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Food Reality Shows-Threat Or Menace
Matters Of Taste

Food Reality Shows-Threat Or Menace

April 1, 2011.Food Reality Shows: Threat Or Menace? The burgeoning growth of new food television shows in the past decade was a good thing, I thought. And then it started to change. Away went the real chefs, replaced by new hosts who were either a) stunningly beautiful, 2) hokey to the point of comedy, iii) ringleaders of contests whose guidelines and results led to nothing useful in improving one’s cooking or eating. I had been holding back (barely) my disdain for the Iron Chef challenges and everything that came afterwards….

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