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 Post subject: Re: NOLA
PostPosted: Mon Oct 31, 2016 10:37 am 
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Location: Portland, OR
!?? Hush your mouth! I ain't no vegan!

Alligators aren't warm-blooded, so I can eat them. Not much though, alligator isn't very good.

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 Post subject: Re: NOLA
PostPosted: Tue Nov 01, 2016 10:36 am 
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Location: Portland, OR
Day 3:

Brunch at The Ruby Slipper. Included benedict-type thing with gulf shrimp, fried green tomatoes and creole sauce.

Real sno-ball (shaved ice thing), flavored with condensed milk, melon and cucumber.

Dinner at GW Fin's. Fried softshell crab, shrimp remoulade, drum fried in chicken fat, and parmesan-crusted sheepshead (fish). Really excellent fish.

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 Post subject: Re: NOLA
PostPosted: Tue Nov 01, 2016 9:48 pm 
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Location: Portland, OR
Day 4:

Quick breakfast (grits), so that we would have room for proper cornmeal fried shrimp poboys at Gene's PoBoys.

Dinner at Bayona, incuding salmon with choucoutte and duck breast with wild rice. Plus peanut butter opera pie.

After-dinner at Preservation Hall.

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 Post subject: Re: NOLA
PostPosted: Wed Nov 02, 2016 4:30 pm 
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Joined: Tue Jan 06, 2009 3:54 pm
Posts: 1157
Location: New York
Wish we had "like" buttons on here. sounds like a great trip!


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 Post subject: Re: NOLA
PostPosted: Wed Nov 02, 2016 10:20 pm 
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Location: Portland, OR
Thanks, Nancy.

Day 5:

Pecan waffles at Camellia Grill.

Beignets at Morning Call in City Park, because we had to see if they measured up to Cafe Du Monde. Answer: no. Still worth getting powdered sugar on my shirt for, though. Still wondering who eats beignets in City Park at 4am, though.

Gelato and mini-cannoli at Angelo Brocato's, Nola's 100-year-old gelateria. Had praline gelato because, well, gotta, right?

Dinner at Paladar 511. More modern than New Orleans, but had to go because (a) it was 6 blocks from our rental, and (b) opened by the same crew who created Pizetta 211 in San Francisco, a favorite of ours. Excellent, and I got to say hi to Jack.

Dessert at "Fry and Pie", a back-of-a-bar place which serves only french fries (slathered in various things) and single-serving mini pies. Had orange dreamsicle pie and "Rougarou" pie.

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 Post subject: Re: NOLA
PostPosted: Thu Nov 03, 2016 9:20 am 
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Joined: Mon Jun 07, 2010 8:41 pm
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Location: Near Toronto, Ontario, Canada
Loving the culinary tour Josh!


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 Post subject: Re: NOLA
PostPosted: Fri Nov 04, 2016 9:44 am 
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Location: Portland, OR
Last Day:

We had a 10:30 cemetery tour scheduled at Lafayette #1, so we just got pastry and coffee. This left us room for 2nd breakfast, at Another Broken Egg (we didn't want to wear dress clothes so that we could make Commander's Palace). While they're a mini-chain, they're pretty good, especially the grits souffle thing which was the special.

We had dinner at The Mosquito Supper Club, a special weekly chef dinner run by Cajun chef Melissa Martin. This was a single-seating, 24-person feast in a home in the Garden District. Martin puts together a menu based on her grandmother's cooking from growing up on the bayou, last night including: pickled okra, "lagniappe rolls" with cane syrup butter, shrimp fritters, oyster and pasta stew, stuffed crabs, and tarte a la bouillie pie.

Of course, despite all the food, we had to stop for one more beignet on our way back.

In the morning, we got packed up faster than expected, so we had time to have breakfast at Horn's in the Marigny, where I had something called "Jewish Coon-ass" (latkes, eggs, spinach, crawfish etouffe).

So we may not have seen everything, but I kinda feel like we ate our way through New Orleans. Time to start the high-fiber, low-fat diet ...

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 Post subject: Re: NOLA
PostPosted: Fri Nov 04, 2016 11:13 am 
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Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1522
Location: Ottawa, ON
All sounds very wonderful. For a short bit one of our crazier farmers was growing Okra, and I pickled it. He decided the yield around here was way way too low and doesn't any more. I hesitate to pickle the old-looking stuff from south america that shows up in the super market.


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 Post subject: Re: NOLA
PostPosted: Fri Nov 04, 2016 1:13 pm 
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Paul,

Yeah, I wouldn't bother either. And I'm not surprised that it doesn't grow well in Ottawa; okra is a West African plant, which needs sustained heat.

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