Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

New Orleans 72hours


  • Please log in to reply
217 replies to this topic

#31 Toliver

Toliver
  • participating member
  • 4,626 posts
  • Location:Bakersfield, California

Posted 13 June 2008 - 09:51 AM

Daniel,

Thanks for the...er, blow by blow account of your trip. :laugh: And thanks for taking the time to upload the pics of your good and not so good food. At least the low valleys will make the high peaks taste even better in comparison.
Are you definitely hitting Willa Mae's?

“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'
Brian: Peter, those are Cheerios.”
– From Fox TV’s “Family Guy”


#32 TAPrice

TAPrice
  • eGullet Society staff emeritus
  • 1,782 posts
  • Location:New Orleans

Posted 13 June 2008 - 10:38 AM

Wow. You went from the sublime to the ridiculous in no time at all.

Thanks for the photos of Cochon (and the warning about Oceana--although I'm sure in a more sober state you would have known to avoid the place).

When Cochon first opened, I was one of the few folks who wasn't absolutely crazy about. I thought it was good, but a little overhyped. What's great is that the place just keeps getting better. The menu pushes into new areas, the chefs are obviously constantly thinking about ways to improve the dishes. Now I really do think it's just one of the best places in town--no doubt about it. And I don't see any signs that they're slowing down.
Todd A. Price aka "TAPrice"


Homepage and writings; A Frolic of My Own (personal blog)

#33 Mayhaw Man

Mayhaw Man
  • eGullet Society staff emeritus
  • 4,856 posts
  • Location:Raleigh, NC

Posted 13 June 2008 - 10:51 AM

Nice work. Looks like you had a good first night, sort of.

Hand Grenades? Yikes! I used to make "Hand Grenade" beer for those guys. It didn't do as much damage as the "tube o' death" but it got the job done.

I'm glad that you enjoyed Cochon. Unlike Todd, I've been crazy about the place from the first day because it reminds me of home and growing up, but punched up to a point where it's even more memorable and, as Todd says, Steven just keeps getting better at it. I don't see it stopping anytime soon. If you go back, get the Pineapple Upside Down Cake-trust me on this one, it might be a pedestrian idea, but it's really good.

What's on the agenda for today. Looks like rain in the forecast this afternoon, though they seem to be just big thunderstorms floating around, so you might get lucky.

Have fun.

B
Brooks Hamaker, aka "Mayhaw Man"

There's a train everyday, leaving either way...

#34 TAPrice

TAPrice
  • eGullet Society staff emeritus
  • 1,782 posts
  • Location:New Orleans

Posted 13 June 2008 - 11:02 AM

If you go back, get the Pineapple Upside Down Cake-trust me on this one, it might be a pedestrian idea, but it's really good.

View Post


And don't miss the pig tongue salad. My word is that good.
Todd A. Price aka "TAPrice"


Homepage and writings; A Frolic of My Own (personal blog)

#35 Daniel

Daniel
  • legacy participant
  • 4,513 posts
  • Location:Manhattan

Posted 13 June 2008 - 10:23 PM

:biggrin:

Edited by Daniel, 14 June 2008 - 04:14 AM.


#36 Daniel

Daniel
  • legacy participant
  • 4,513 posts
  • Location:Manhattan

Posted 14 June 2008 - 06:49 AM

So we leave the hotel yesterday morning and spend some time looking at the antique shops down Royal Street.. The things they have in these shops are amazing.. Thats one thing that has always facinated me about New Orleans.. Down a particular street there will be a shop with a 250,000 Chandeleir right next to a place selling 2 dollar beads, or hurricanes or something.. The balance of classy and shady is amazing...

So we line up at 1030 ready for our Friday brunch/breakfast/lunch at Galatoires... Arriving at 1030, there were only 10 people ahead of us.. As we stood in line, we spoke with several of the people, getting recommendations of where to go, and what to do... In fact through out the course of our 4 hour lunch, several of the people had come by our table to say hello and see how we were doing...

Fridays at Galatoires, an amazing thing.. A loud boisterous carnival of sorts.. Woman wearing blinking headbands, waiters clinking glasses instructing the whole room to sing happy birthday to people...Old friends,new friends, family, and strangers, all having the time of their lives.. Its one the coolest things I have been apart of...

Posted Image


The waiters here are professional waiters.. These are not aspiring actors, artists, or dreamers.. In fact they are not aspiring anything, they are the real deal.. A waiter is asigned to families and customers for there whole time working there.. Imagine having the same waiter for 40 or 50 years being there for all the special occasions you celebrate..

Are waiter comes over with no menu, just a wine list.. He hands me the wine lists and suggests/was going to do it anyway, that we start with some potatoes to start..

Potatoes that through cutting and frying at different temps come out puffed up.. Served with a side of Bernaise Sauce... Whats not to love.. The Bernaise was the thickest I have ever had.. Like a tarragon mayo I would call it..

Posted Image

We were in no rush mind you.. We are hanging out talking, drinking martinis, bloody mary's, champagne cocktails and I think more things... The room is just jumping.. Women are decked out, men in white pin stripe suits, all hanging out drinking there heads off... I think the first hour we were there no one had anything to eat besides the wonderful bread..

We see a plate of oysters go bye and ask the waiter for a round.. Oysters Rock.. More like a spinach souffle served over oysters.. So delicious.. There was some herb that I think was parsley added to the spinach.. With the briney oysters and just a touch of lemon that added, they were perfect..

Posted Image

Next up, I dont even think we ordered.. Waiter was bringing drinks and food with out us asking.. We just sat back and had an amazing time.. Normally it take me awhile to relax or decompress.. But even the waiter was saying how impressed he was with how us New Yorkers were so patient.. Haha.. Shrimp remoulade... Served cold with lots or horseraddish..

Posted Image


Quick shot of the room.. That waiter by the way in the photo has been working there since 1967.. I spoke with him before the restaurant was open... In the five minutes I spoke with him, I learned about his 11 year old grandson, how he was in the New York Times several times, he was also pictured in the cookbook in my favorite shot of the book.. About where he traveled around Asia and the various chess matches he has with his grandson who he sees every morning from 5 to 8 am before he goes to school.. By the way, I have like 5 or 6 shots of the room and there isnt one shot where everyone in the room isnt smiling and laughing. Its so cool to see..

Posted Image

Godchaux salad.. Wonderful mix of crab, creole mustard, lettuce, egg, and anchovy... The food here is straight forward and expertly prepared..

Posted Image

Soft shell crab with brown butter.. We make this version off the cookbook for ourselves all the time... Just wonderful.

Posted Image

Bite:

Posted Image

After this point we noticed him putting out steak knives.. We cried mercy and we will have the lamb another day...

Dessert: Bread pudding

Just beyond good.. Bananna bread pudding with praline liquor..

Edited by Daniel, 14 June 2008 - 07:00 AM.


#37 Daniel

Daniel
  • legacy participant
  • 4,513 posts
  • Location:Manhattan

Posted 14 June 2008 - 06:55 AM

Dessert:

Posted Image

Next up he brought out a cup custard.. The only dud of the meal.. He brought this out for free.. He actually gave us a ton of stuff for free..

Posted Image


Coffee Brulot a mix of spices and liquor flambe table side in a beautiful silver bowl with an antique serving piece..

Posted Image

Coffee:

Posted Image

Lunch was like 130 bucks for the whole thing.. What a wonderful experience.. A beautiful day, with a beautiful girl, in a beautiful restaurant, in a beautiful city.. One of the best dining experiences of my life, one of my favorite places to be... You ask me where I want my last meal, it would be hard to convince me not to go to Galatoires..

We spent the rest of the day walking around shops, the night dancing on French Men Street.. Will finish the day later..

Sorry if there are proofreading mistakes.. I will go back to check later.. I am sitting here with a headache and I must get some fried chicken..

Happy birthday Miss A!

Edited by Daniel, 14 June 2008 - 07:04 AM.


#38 Daniel

Daniel
  • legacy participant
  • 4,513 posts
  • Location:Manhattan

Posted 14 June 2008 - 07:03 AM

Great start on the write-up.  Thanks.

Do you drink the Hand Grenades or use them to light your way down a darkened alley.  They look greener than those chemical doohickies one snaps to produce green light at concerts.

I'm in New Orleans for a week in August so will likely be following in your footsteps. 

Eat well and prosper.

View Post



I am telling ya.. I learned my lesson and I dont think I will be drinking that stuff anymore.. Its like the color of that rod that gets stuck to Homer Simpson during the opening clip...

So happy you are coming.. Can't wait to read about your trip..

Edited by Daniel, 14 June 2008 - 07:12 AM.


#39 Daniel

Daniel
  • legacy participant
  • 4,513 posts
  • Location:Manhattan

Posted 14 June 2008 - 07:20 AM

Well apparantly its nine the morning and fried chicken just dont grow on trees.. So, I have some time to finish the night.. Anyone know what time Willy Mae's opens?

Port of Call

Posted Image

So we show up here around 2 am and the place in packed.. There is a 45 minute wait for a table but, er uh, no one is sitting at the bar and you can order burgers at the bar... Ahh us clever New Yorkers.

I get back from the restroom and Miss A ordered me this monstrousity.. No more fruity drinks.. I actually gave it to a person who looked like he definitely did not need it...

Big A burger with a big A loaded potato.. Electric Bacon Bits.. Haha.. Should not be approached before midnight.. Kind of blurry on the details.. I remember not liking my burger and loving my potato.. There is cheese and onions and other things hiding through out the potato.. The bacon bits were too much for me.. Really liked the different sauces they have available.. I remember the BBQ sauce being amazing.. But yah, I certainly wouldnt testify to it..

Posted Image

Mushroom burger for the Birthday Gal..

Posted Image

Edited by Daniel, 14 June 2008 - 07:21 AM.


#40 Mayhaw Man

Mayhaw Man
  • eGullet Society staff emeritus
  • 4,856 posts
  • Location:Raleigh, NC

Posted 14 June 2008 - 09:32 AM

Willie Mae's SHOULD be open around 11-11:30, N.O.LA.S.T. Don't get in a hurry. It ain't Galatoire's, but, on the right lunch, it can be as interesting of an experience. As you are very patient, you shouldn't have any worries.
Brooks Hamaker, aka "Mayhaw Man"

There's a train everyday, leaving either way...

#41 Mayhaw Man

Mayhaw Man
  • eGullet Society staff emeritus
  • 4,856 posts
  • Location:Raleigh, NC

Posted 14 June 2008 - 09:37 AM

Dessert:
You ask me where I want my last meal, it would be hard to convince me not to go to Galatoires..

View Post


Funny you should say that, this is pretty close to my last wish, though, if I kick off in the dining room, I would like the funeral director to be instructed to order 100 lbs. of grade A lump crabmeat and lay me out in it. Sure, it will stink a bit later, but so will I, and I know that, if there is an afterlife of anysort, the first few minutes of it will be very satisfying and over the top. Besides, maybe St Pete has a taste for the stuff, and that's good, as I'll need all of the help that I can get in order to get through the Pearly Gates.

Glad you are having fun. That was a great write up on the place. I've already sent it on to the proper authorities.

B
Brooks Hamaker, aka "Mayhaw Man"

There's a train everyday, leaving either way...

#42 docsconz

docsconz
  • eGullet Society staff emeritus
  • 9,806 posts
  • Location:Upstate NY

Posted 15 June 2008 - 10:30 AM

Fun topic! I'm taking notes :wink:
John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."
- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

#43 Daniel

Daniel
  • legacy participant
  • 4,513 posts
  • Location:Manhattan

Posted 15 June 2008 - 10:01 PM

Hey thanks Doc...

Didnt write up the last couple of days and I am normally bad at doing it once the moment is over.. Today we went to Parkway Bakery and Hansens.. There is also an interesting story that involves us using a traffic cone to carry 20 pounds of meat out of Cochon last night.. Its a pretty funny actually so hopefully I get to it..

What a wonderful trip, we have lots of memories, a few Antiques, a trumpet for my buddy,a few new pieces of jewelry for Miss A, and 20 pounds of mixed Tasso, Andouille, and various other meats for me :raz: ...

Its 1 am and though we were very close to extending the trip, we are happy to be home... New Orleans is officially my second favorite city.

#44 Daniel

Daniel
  • legacy participant
  • 4,513 posts
  • Location:Manhattan

Posted 16 June 2008 - 08:42 AM

So, it was a tough go at it the other day.. Each culture has there own name and there own way of dealing with hangovers.. And though there are many different "cures" it seems that there is no one universal solution.. Perhaps because there is no real cure.. You really just need to do what makes you feel better..

For me, I try to eat the most disgusting possible thing I can get my hands on.. Something fried, something greasy, something so bad that it takes your mind off the old problems.. And since I am on vacation, a bloody mary at Pat Obrien's is quick to follow..

Going for the gold baby:

I swear I normally dont look this bloated or green..

Posted Image

I dont know if this is my first time at Krystal or not.. The place is basically a poor mans version of a white castle.. Anytime you appreciate the quality of White Castle, you know you are in trouble... It was 10 am or so and I give them credit for serving burgers this early.. The patty was grey and room temp, the cheese was cold, the mustard was cold, and the bread was soggy.. Mmmm still interested?

I am sure the first Krystal was probably really good.. Little burgers being grilled on a flat top by someone who used fresh ground beef or at least red meat.. But after many locations and many years, this is just crap..

You think they could fit my whole last paragraph on to a box?

Posted Image

And I am not even being a snot. This stuff is expensive. At $8.50 I could have eaten a half a po boy over at Parkway..

Posted Image

So after Miss A watched in stunned amazement, we were on to Pat Obriens.. Home of the Hurricane Drink.. I have never been here before but was really surprised at how wonderful the Bloody Mary's are.. Most of the bloody mary places on Bourbon are too spicy for them to be helpful.. Love the fact that the place at 11 am looks like a dungeon and they keep the AC at a cool subzero temp..

Next stop Central Grocery.. Central Grocery is the tourist place that has made the mufalatta a symbol of New Orleans worldwide.. Though, I get the impression its not so popular with the locals, every person with a fanny pack in a five mile radius is bound to eat one of these babies..

Capiocola, salami, mortadella, emmental cheese and provolone cheese is how I heard it described.. The provolone wasnt really sharp however, the swiss and provo together almost made it taste like sharp provolone..
Posted Image

Its a good sandwich.. I found the olive salad to over power the meats.. I might think sharp provolone would be better and make it more of a Philly Style sandwich.. (Thanks to Hollyeats.com for taking me here http://hollyeats.com/Sarcones.htmIn fact, growing up on the east coast, I have had thousands of sandwiches that are very similiar.. I could see it being something special to someone from the South that doesnt have places like this.. Its good but, when I come to New Orleans, I aint eating bagels, and I dont need Italian Hero's..

Zapp's makes the best potato chips in the world..

Posted Image

Posted Image

At this point I am almost out of the hole..

We walked through a Cajun Tomato Festival for a little bit.. Not really the most exciting Festival New Orleans has..

Next stop:

Brennans Oyster House.. Will continue when I get my photos in order:

Edited by Daniel, 16 June 2008 - 09:09 AM.


#45 Holly Moore

Holly Moore
  • eGullet Society staff emeritus
  • 4,573 posts
  • Location:Philadelphia, PA

Posted 16 June 2008 - 09:56 AM

Me thinks you are being a bit harsh on Crystal. I've found them to be every bit as tasty as White Castle. Perhaps you were not sufficiently hungover.

Most Crystal Burgers come my way when the stars align in the chemotherapy room at the Sarah Cannon Research Institute in Nashville and I am there on the same day as a woman who sends her husband out for lunch. He returns with a few bags packed with neatly aligned boxes of Crystal burgers. He works his way about the room handing them out to all takers. The only issue being that one Crystal burger is merely enough to whet one's appetite and there are rarely any leftovers once he has made his rounds.

(Not to worry about the chemotherapy locale - I have been dealing with my idiosyncrasy since 1994 and have been soaking in Avastin every two weeks at Sarah Cannon since 2004 with great success. No need to discuss it here though I am certain that Avastin has far few sider effects than the dayglo green Hand Grenades flowing through Daniel's system.)
Holly Moore
"I eat, therefore I am."

HollyEats.Com
Twitter

#46 Daniel

Daniel
  • legacy participant
  • 4,513 posts
  • Location:Manhattan

Posted 16 June 2008 - 10:03 AM

I am willing to say that it was this particular Krystal as I havent been to many or maybe even only this one.. Also, I am a die hard White Castle guy, so I might be a tad partial.. And also perhaps the time the Krystal burgers spend in the bag on the way to you, the cheese has time to melt and the mustard to heat up..

But as you can see in the photos it was a hard piece of cold cheese that didnt help the situation..

#47 Daniel

Daniel
  • legacy participant
  • 4,513 posts
  • Location:Manhattan

Posted 16 June 2008 - 10:10 AM

Daniel,

Thanks for the...er, blow by blow account of your trip.  :laugh:  And thanks for taking the time to upload the pics of your good and not so good food. At least the low valleys will make the high peaks taste even better in comparison.
Are you definitely hitting Willa Mae's?

View Post


We were planning on it but, in the end we did not end up going.. There are too many places to go and see for 3 or 4 days. Hell,I could have spent the entire trip eating at Hansens and Parkway every day.. This only means we will have to be going back soon..

#48 Daniel

Daniel
  • legacy participant
  • 4,513 posts
  • Location:Manhattan

Posted 16 June 2008 - 11:00 AM

So on to Dick Brennan's Bourbon House Seafood Restaurant.. I have been here in the past and its a really fun spot.. Its nice to dip into a semi-refine spot off of Bourbon St and have a bunch of oysters.. Though its in classy surroundings and its pretty Chic, the price of oysters is still cheaper then what you can get from your local seafood shop in Manhattan..

And no one gave us a problem with me wearing a short sleeve button down, shorts, and flip flops..

Posted Image

We start out with a couple of drinks.. Miss A has been drinking Sazaracs since we arrived.. She is a lot tougher then I am.. I get an Abita 4 grain.. A really nice beer/wine.. Its like 11 percent.. I highly recommend trying this beer.. We then move onto Oysters Brennan.. It says just Oysters and Caviar but, there was some other spice on it.. I dont recall what it was..

Posted Image

Close up:

Posted Image

Next up was the hot sampler plate.. You have oyster rock, you have bienville, and fonseca.. All were really good.. Miss A liked these oysters to Galatoires version of Rock.. I liked the herb taste and the finer chop better at Galatoires.. But at this point, its personal preference..

Fonseca is an invention of brennan's..

Posted Image

A plate out of many plates of raw oysters.. We were here for a couple of hours..


Posted Image

This is a different order.. We just ordered the oysters rock and bienville but, the accidently brought out Rockerfeller and Fonseca.. Which is very Spanish.. A mixture of peppers and shrimp.. We gave one of the oysters fonseca to our waiter who has yet to try them.. He was very brave..

Posted Image

As we were leaving Brennan's a couple walks in and sits at the bar next to us.. They were very LA.. Meaning the woman was wearing a Leopard Jacket in 90 degree heat.. They walk in and sit at the bar.. He asks for 2 50 dollars bills out of a hundred and calls over the man shucking oysters.. He hands him 50 bucks and tells him to go in the back and get a fresh bushel..

How they heck are we going to leave when guy is making them get fresh bushels. I am sure they are just as fresh as the ones he is doing but, we had to try them.. Which then gets us eating more oysters and we might get another 2 dozen oysters ordering 6 at a time.. Notice there are 8 oysters on this plate.. I think oyster dude was so happy he just started handing out oysters to people.. This was called a shuckers half dozen..

Posted Image

We finish up around 4 and its time to start listening to some music on Bourbon St..Another top notch meal with some spectacular oysters..

Edited by Daniel, 16 June 2008 - 11:22 AM.


#49 docsconz

docsconz
  • eGullet Society staff emeritus
  • 9,806 posts
  • Location:Upstate NY

Posted 16 June 2008 - 05:02 PM

Oh to be young again! :laugh: Betwen the booze and the oysters I would be curious to see your liver function tests in a month or so. :raz:

Funny hearing about Krystal. A college buddy of mine was from the family who owned the chain, which is (or perhaps was) based in Lookout Mountain, Tennessee, I do believe.
John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."
- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

#50 Daniel

Daniel
  • legacy participant
  • 4,513 posts
  • Location:Manhattan

Posted 17 June 2008 - 09:57 AM

Often times I am told that a Lucky Dog cures most liver ailments..

Can't help but think of Confederacy of Dunces..

Posted Image

Whats that saying, a man can not live on Oysters alone..


Posted Image


Love these guys..

Posted Image

Walking down the street we were walking in and out of various Clubs.. We followed this one amazing woman.She went from club to club going on stage, playing a set and leaving.. I was disappointed that there was only one Zydeco Band on Bourbon that day..

Posted Image

Love the little kids dancing with the bottle caps on their shoes.. There was only one crew of three kids out that day.. Normally there are a lot more and they look a lot tougher.. Though the tall one's shirt says "Jesus loves you but, the rest of us think you are an asshole" These kids were sweet..

Posted Image

This baby had beautiful striking eyes..


Posted Image

Edited by Daniel, 17 June 2008 - 08:56 PM.


#51 Daniel

Daniel
  • legacy participant
  • 4,513 posts
  • Location:Manhattan

Posted 17 June 2008 - 11:23 AM

We continued walking down the street torwards Clover Grill.. We sat at the counter and were really upset to hear that they no longer make Onion Rings.. We werent going to get anything much, just an order of rings.. But after hearing they didnt have any, our decision was made..

We walked into Herman's Jewelry Store where I bought Miss A's ring and Mr Herman was in there.. He is a real character.. He reminds me of Kevin Spacey in that movie.. Midnight in the Garden of Good and Evil... We sat on these beautiful antique chairs and he told stories about New Orleans, gave restaurant suggestions (cafe de gaulle for dinner and Brocato's Italian Pastry Shop) and spoke about the Faulkner Society and various families around town..

We then walked to this place called Bottom Of The Barrell.. Its a great spot even for you locals to go and look for things.. Every Tuesday they get a shipment of Antiques.. This is when many of the local Antique Shops come in and buy for their own stores.. Because there prices are so cheap they are able to mark it up even after buying retail.. Got an awesome chandeler that was pretty and less expensive then things we had almost purchased in the past..


Next stop: Cochon (Part Deux)

First dish Eggplant with shrimp dressing:

Dish was excellent.. Whats not to love about this.. It was Miss A's Bday and she loves herself some eggplant.. She was really happy..

Posted Image

Fried Boudin with pickled pepper..

Posted Image

These things were ridiculously good.. I could eat this all day.. Perfectly cooked... Rice and pork and spices.. Oh baby..

Posted Image

Pickled pork tongue salad..The menu says that the pork tongue is to be served with grilled beets.. However, they had picked up these wonderful heirloom tomatoes that day.. First good tomato since last summer.. Really nice combo..

Posted Image

Pork cheeks with cornbread bean cake & mustard cream.. These cheeks were also fried.. With wonderful silky meat inside.. The best pork cheek dish I have ever had.. Bean cake was such a great side..

Posted Image

This was hot sausage with grits, peppper, and creole cream.. This was really nice. The sausages are made in house as most of the things are.. I went home with close to 6 pounds of this. They were nice enough to sell me..

Posted Image

When we had come here the first night, we had seen in the couple hours we ate, maybe 20 or thirty orders of this dish come flying out.. A perfectly cooked filet of redfish.. I was surprised to see the left the scales on the fish purposely..It was heavily salted so this was another indication not to eat the skin.. But the flesh was wonderful.. One of the better fish I have had in a long time..

Posted Image

Louisianna Cochon with turnips, cracklin, and cabbage..

Posted Image

I am starving just looking at this.. This was wonderfully cooked pork.. It was fall apart and wonderfully rich and flavorful.. They then shape and fried the ball.. As you hit into it, it falls apart.. Outstanding!

Posted Image

After dinner, Miss A's bday dinner, one of the chefs, Bill came out from behind with a few shots of moonshine.. He was super nice and super cool.. He offered to show us around a little bit and to stay and drink awhile with the staff..

He took us in the back and showed us the meat on top of allowing us to buy some to take with us.. Some aging..

Posted Image

We left with a whole one of these guys.. These is cajun smoked pork loin..Tasso

Posted Image

I could go on showing you various shots of meat but, you get the pictured.. Though I was very impressed the first night we went, the things we ate the second night were over the top good.. If you go, get the Pork Cheeks, get the Cochon, get that fish.. Everything else is really, really good but, those things were spectacular.. Some of the better pork dishes I have ever had.. Really special.. This restaurant really captures the local energy.. I am really so greatful to Bill and the rest of the staff there.. This will be our first stop when we return..

Miss NO, last night I cooked up some of the sausages Bill gave me..

Posted Image

Edited by Daniel, 17 June 2008 - 12:07 PM.


#52 Timh

Timh
  • participating member
  • 638 posts

Posted 17 June 2008 - 05:33 PM

Great report, and my ass got bigger just looking at the photos. Donald link is the man fo sho.

When I was cooking in Houma, we would leave the scales on the grilled redfish, grilling only on the scale side,tented with foil, sliding a spatula between the skin and flesh to remove. It made for a moister fish.

Edited by Timh, 17 June 2008 - 05:37 PM.


#53 Daniel

Daniel
  • legacy participant
  • 4,513 posts
  • Location:Manhattan

Posted 17 June 2008 - 05:36 PM

Ok, so here we are on the last day... Woke up to a rain storm around 8 am... It was great.. Rain pouring down, lightening right outside our window, nothing to do but lay in bed and fall back asleep.... We woke around 11 am put our bags with the bell desk..


Next stop thanks to your suggestions:

Posted Image


Time to start getting ready to be an upstanding citizen..

Ice cold it was a beautiful thing.. I didnt know they had soda out here.. :biggrin:

Posted Image

Since it was father's day, Miss A's dad requested she eat an Oyster Po' Boy for him.. And what a beautiful one it was..

Beautiful little nuggets of perfectly fried oysters bursting with the juicy sea..

Posted Image

My sandwich was not as elegant.. I went with the 24 Hour cooked roast beef po'boy with pepper jack cheese, fried shrimp, gravy, fully dressed..

I have never had a better roast beef.. It was so flavorful with crispy little bits along the edges.. The fried shrimp broke up the texture and flavor of the sandwich.. Fantastico!

I would not eat this on a motorcycle.

Posted Image

Cheese fries with gravy, Jerzy Style.. The gravy was awesome, fries were really good Diner style.. A thing of beauty.. I confess you caught us, there might have been a few bloody mary's too..
Posted Image

After talking to Megan C our bartender server for awhile and contemplating staying, she directed us 10 minutes up the road to Pandora's Sno Ball spot..

Unfortunately it was closed for Father's Day..

Posted Image

We caught a taxi and headed over to Hansen's..

Will look for Hansen's photos and finish this thing already, I seem to be dragging this thing out..

Edited by Daniel, 17 June 2008 - 05:39 PM.


#54 docsconz

docsconz
  • eGullet Society staff emeritus
  • 9,806 posts
  • Location:Upstate NY

Posted 17 June 2008 - 05:43 PM

Go ahead, drag it out...it isn't bothering me :cool: :raz:
John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."
- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

#55 BrooksNYC

BrooksNYC
  • participating member
  • 110 posts
  • Location:Manhattan

Posted 17 June 2008 - 08:52 PM

Manhattan-based New Orleanian here, and this thread is KILLIN' me! I am lovin' every syllable.

By all means, drag it out as long as you can, then go back and fill in the blanks. If you can't find any blanks to fill in, make some up.

And promise to take me with you on your next trip, 'cuz y'all know how ta do it RITE! :cool:

Edited by BrooksNYC, 17 June 2008 - 08:53 PM.


#56 Daniel

Daniel
  • legacy participant
  • 4,513 posts
  • Location:Manhattan

Posted 18 June 2008 - 11:20 AM

Haha thanks Brooks.. I wonder when our next trip will be.. I am thinking some time this winter.. I am looking to go back ASAP.. Need to regroup and get my liver together..

I just read over a lot of this thread.. Sorry for all the mispelling and whatever.. I wrote it with no proofreading and mainly early in the morning with a headache.. :biggrin:

#57 Daniel

Daniel
  • legacy participant
  • 4,513 posts
  • Location:Manhattan

Posted 18 June 2008 - 11:42 AM

As I walk in, I am met by Ashley, the owner, and third generation of the Hansen Family Business.. I see on the wall they have a Zagat's Sign hanging with a rating of 29.. "Wow, 29, I say, thats unbelievable" "Yup, just us and The French Laundry," she smiles..

Snow-balls or Sno-bliz is something I have never had before.. Sure I had my Snoopy Snowcone machine when I was little.. And I have tried the scraped ice from the Carts in Spanish Harlem, or the rainbow colored pre-packaged snowcone from the Good Humor Trucks but, this is something special..

Step 1:

Get you some ice

Posted Image

Step 2:

Get you a homemade metal ice scraping machine built from your GrandFather 80 or so years ago.. And shoot some ice into the cup.

Posted Image

Step 3: Make a variety of small batch, expertly made toppings to put on top of the shaved ice..

This here is Coconut Cream poured in on the ice when the cup is half full and once again when the cup is fully filled with ice.. Topped with fresh strawberry syrup..

The most refreshing wonderful thing I have ever seen done with ice.. This is truly a wonderful thing.. I am almost happy I went here on my last day because it would have caused us to spend most our trip taking a taxi's to and from here..

Posted Image

One more shot:

Eat and repeat..

Posted Image

Miss A had Cream of Almond or Almond MIlk topped with Condensed Milk.. This was truly spectacular.. She was in heaven..

Posted Image

After finishing our first one a line grew from nowhere.. We decided to finish the rest of our Sno-blitz in line and re-ordered.. I got a chocolate with marshmallow topping, Miss A got a chocolate with the condensed milk again..

Truly phenomenal.. Often times I am disappointed by people hyping something up.. Or by an amazing rating like 29 from Zagats.. This is truly woth it..

They are like Zen Masters.. The sno-blitz is comprised of ice and flavorings.. The ice is perfect, the flavorings are perfect.. Hence, this place is perfect..

I have a few shots here and there I will throw in here, if I find them..But thats my trip in a nutshell..

Truly a wonderful weekend with a wonderful girl.. This rated in the top trips of my life.. New Orleans is a magical city.. The people and the culture go far beyond the silliness of Bourbon St..

Thanks again for everyone's help..

Posted Image

Edited by Daniel, 18 June 2008 - 11:48 AM.


#58 docsconz

docsconz
  • eGullet Society staff emeritus
  • 9,806 posts
  • Location:Upstate NY

Posted 18 June 2008 - 04:04 PM

Sweet! Thanks for sharing, Daniel. Those ices look and sound fantastic.
John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."
- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

#59 Mayhaw Man

Mayhaw Man
  • eGullet Society staff emeritus
  • 4,856 posts
  • Location:Raleigh, NC

Posted 18 June 2008 - 04:44 PM

That ice is truly magic. And, Miss A got my favorite flavor combo. I had one today. It's hot here. That place makes it bearable and it's conveniently located. A medium is just right to get me home with just enough to sit on the front stoop of my little shotgun and finish it.
Brooks Hamaker, aka "Mayhaw Man"

There's a train everyday, leaving either way...

#60 taryn

taryn
  • participating member
  • 70 posts
  • Location:Vancouver

Posted 20 June 2008 - 08:00 PM

Thank you so much for this. I will be spending a month there in July for work, my stomach is looking forward to this city!!