saturnbar

Congratulations to Sue Zemanick at Gautreau's who made the cut. I guess I need to get over there and see what's cooking. Its been some time. ch

Great stuff, thanks for posting. Thank God for rice and gravy and the places that serve it. It's unfortunate, to say the least, that as a society we let the franchise become so all powerful and omni present. We lost so much and only have ourselves to blame. ch

Its a bronze medal medal. Cochon should be very pleased. Quite an honor. Ny Times article.

Frank Bruni from the NyTimes also made Cochon one of his ten new restaurants that count in his Coast to Coast series. A full review is upcoming. Considering when he opened Cochon, Link really has to be credited for making the wrong move at the right time. Luke narrowly missed the list. ch

Congratulations, looks like you guys have a great product. They had a nice presentation at Langensteins. You should organize an egullet tour when you get your head on straight. ch

Hey Brooks, thanks for the link, I hadn't seen his latest tome. I must say, Folse comes up with some great book covers. By the way, where ya been. ch

Thanks for all the replies, looks like the question inspired some interesting debate. I thought of Alex Patout as well. But certainly we have plenty to work with at this point. Looking over the list I find its funny how central Commanders Palace is to so many "famous Cajun chefs" (whatever that means). Also, I noticed that the Wikipedia article on Prudhomme is just a stub, might have to do a secondary project and upgrade that as well.

Yeah, I am thinking that you have to be more than a practioner and have to actually be from southwest Louisiana. If you talk funny thats a plus. So that puts Emeril out and probably Besh too, although he is close. The creole/cajun distinction might prove too fine a line. I thought of Jack Leonardi, not sure if he is famous enough or what his roots are, but I think his food fits. Marcelle Bienvenue also. She is in wikipedia so I guess she is famous enough. Not sure she would call herself a chef, who knows maybe she will chime in. I hadn't thought of Frank Brightsen, he is a good fit. Susan Spicer doesn't fit. Thanks for everyone's input, keep it coming. ch

Hey folks, if I could impose on you for some assiatnce. For my daughter's 5th grade history project she has to do little presentation on famous cajun chefs. So far we have Prudhomme, Justin Wilson, John Folse, Donald Link, and I can't really think of any others. A little background or notable achievments would help if they are obscure personalities. Thanks a bunch. Charlie

Good point. I wish I could recall where I heard about the suspected origins of the phrase. I want to say it on WYES some time ago. Charlie

I agree. While the Martin Brothers may have been the first to officially use the phrase in adevertising, I can't believe that the phrase wasn't in common usage before that. I had heard, where I know not, that expresion evolved from the inexpensive sandwiches that were sold to londshoreman and stevedore's working on the docks by various vendors. ch

I was always a big fan of Streetcar Sandwiches or was it Poboys on Carrollton. Excellent shrimp and oyster poboys and the peacemaker, a combination of the two, with bacon and remoulade was a killer. Unlike many of the other local shops they also did a good Italian sub and a number of other inventive subs which I can't really remeber. They always had lots of business, and I could never figure out why they closed. ch

Our local supplier of baby white veal sells frozen veal stock, or is it demi glass, at a good price. I can attest to its wonders as its almost always on hand on goes in just about everything. ch

Curious what others think about Commanders falling out of the top ten. I must say I was quite surprised when I opened Sunday's paper. If anything, it seems their descent is more newsworthy than Rio Mar or Del Porto's ascent. I haven't been since they re-opened so I can't comment? Just goes to show its not all about the wallpaper. ch

Cochon is very reasonable, I think the entrees max out at about 18. Not exactly in the Quarter but La Peniche serves a good breakfast, you might see Leah Chase while you are there, if its 2:00 a.m. Mothers isn't expensive. Of course, anyone visiting New Orleans on a budget needs to get a muffaleta at Central Grocery, you could make one of those last a few days. The fried chicken at Fiorella's is good if you don't plan on leaving the quarter. Willie Mae's would be better, allot. Johnny's Poboys makes a good fried shrimp salad or poboy. The quarter isn't exactly the bastion of good cheap eats. As TA said, let us know how you will be getting around, if your mobile, there is plenty to fill your belly. I have noticed some folks putting around on scooters that say rent me. I think that would be a great way to see the City and sample some food from the out of the way spots. There really is allot to see and do away from the Quarter, which, unfortunatley, many people don't get to experience. Charlie

Can't go wrong with Herbsaint. Another idea might be Restaurant August. Not especially "local," but excellent food. For real "occasions" I always think of Galatoires as well, very "local" non cajun. Other places worth considering would be Bayonna and Stella. I believe all have a web presence, take a look and feel free to ask any questions you may have. I am sure you will enjoy your visit. Charlie

I know it sounds funny but I get all my briskets at Sam's Club, they sell the whole brisket including the second cut with an inch of fat still on in a kyro bag in the neighborhood of for less than $2 a lb. I believe they weight out somewhere near twelve lbs give or take 2 or 3 lbs. Speaking of Dorignac's, does anyone else miss their house made corned beef and pastrami. They would use the whole brisket as well and only sold it hot. It was the bomb. Then the owners decided that people wanted something a little less fatty. Oh well.

I am by no means an expert in aquatic systems, but I did sleep in a Holiday Inn last night. No really, while I acknowledge that down here crawfish are an extremley prolific species I am not sure you can eqaute their breeding habits in the Atchafalaya Basin or in a rice pond to a small cold water stream system in the midwest. From personal experience, walking small to medium stream beds in the East and looking for the little critters you may see less than a handful over a few hundred yards. Sounds like they are doing quite well on Sue's little piece of green earth but the fact that they are not commercially harvested anywhere in the Midwest leads me to suspect that there are not sustainable wild populations in those type of ecosytems. On another note, I have seen people wreak havoc on their lawns and shrubberies while overdoing it with aforementioned Morton's in ana effort to purge. So be careful out there. Charlie

Why disturb the pristine waterway you are lucky to have on your property for a few crawfish. I am guessing that if you put out five or six traps along 100 yds of stream bed you might collect enough crawfish for a light snack and could possibly take enough stock to effectively wipe out the little colony of creatures that have up till now found a way thrive in their isolated ecosystem. Don't be the one to put an end to that. Buy a bag of frozen tails at the supermercado and make some ettouffe instead, and then go out and watch the little critters scamper about in the stream. Just my two cents. Charlie

Can't say I will miss the old place. Their new digs are really a great improvement. I am guessing they were all scratching their heads afterwards thinking, why didn't we think of this before. Love how they salvaged the murals from below rock and bowl. Also, I think their food picked up quite a bit. In my opinion, it is now one of the best family friendly dinning spots in the city. BTW, that area of the City is really going to pick with a new Target going into the long struggling Carrollton shopping center and something is going up at Claiborne and Carrollton where the long dormant Winn Dixie? was. Charlie

I think you two have it pretty well covered but I'll add: Bread Pudding at the Bon Ton Gumbo yaya or bbq shrimp at mr. b.'s, (finally open) And just to be kind, souffle potatoes at Antoines' (While you're there, might as well get a filet with marchand de vin, and maybe some oysters bordelaise.) Breakfast at Mother's Lunch on the back patio at the Maison de Ville. I need to get back Tujaques for some chicken bon femme. ch

I had the chicken livers with hot pepper jelly from the Praline Connection last year. Very good and a large portion which is sometimes lacking at the FQF. I see Antoine's is offering oysters bonne femme and crawfish bisque. I don't recall their participating in years past, but if the bisque has stuffed heads I'm getting me some. I also don't remember Jacques-Imo's being there, but a duck po-poboy will definitley be on the list. Looking forward to it. Thanks for the reminder TA.

Mike, glad you enjoyed yourself. Good to see one of the oldline restaurants get some buisness, they have really been hurting, and I don't think they get enough credit, what they lack in cutting edge cuisine they certainly make up for in ambiance and service. And thanks for posting up on your trip, too often that seems to be neglected. ch

I stand corrected. They are reopening soon. When exactly they haven't said. They finished their renovations so long ago I just assumed I had missed the big news. Also for a really hearty breakfast Mother's is a short walk. Or if you feel like taking a walk in the Quarter, Croissant d'or is good for coffee and pastries. Also La Boucheie has very good pastries and is a liitle closer, Conti between Royal and Chartres. ch

Hi Mike, I think you might be referring to the Palace Cafe on Canal. It is one of many restaurants in the Brenann Dynasty's offering. Good exemplary food of the New Orleans Tradition. Personally, I would recommend Mr. B.'s, also from the Brennan clan, just a block off Canal on Royal. As for dinner, Herbsaint would make a fine choice. It is consistently recognized as one of the City's best restaurants, and has been recognized nationally as well. I would highly recommend the rabbit. Had it recently and it was superb. I was not as happy with the pork belly, but I did give myself an A for adventurousness. For true fine dining you should consider Restaurant August, also just a short walk. I hope you enjoy your visit. ch