saturnbar
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Posts posted by saturnbar
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Thought I would take a drive tommorrow out to Vacherie with my daughter and take a look at Oak Alley and Laura Plantation, probbaly cross back over the river and drive back to the City along the river through Montz and Norco. Retracing my evecuation route so to speak. Anyone know of any little spots along the way worth trying. I know, its Sunday and most places will probably be closed anyway. Sorry not to give more notice, just feel like getting out, should be sunny tommorrow, and its been so darn gloomy around here, in more ways than one. Charlie
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Porterhouse, needs to be prime though. A New York strip and a filet? Now that's gilding the lilly. As far as choice cuts go, its hard to beet a bone in ribeye, extra thick. ch
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Its great on popcorn. ch
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Bill, I love the grill, what a treasure. Dinner looks delish. Charlie
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I can vouch for the Scorpion Pale Ale. Very good. The food at the brewery was also good. We liked it so much we went two nights in a row. At Bill's suggestion, I tried the cheese soup, and had it again the next night. Bill, I am hoping you are headed to the Desert Bistro for dinner one night. We didn't get to go, really, with three kids in tow, that wasn't an option, so I am looking forward to a visit by you. Also, when are we going to get a peak at the dry stacked adobe you call home. ch
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When I am in D.C. I head over to Balducci for charcuterie and cold cuts. That french ham they have is awesome. Also, their meat is outstanding. The prime is a bit pricey, although the prime top sirloin is reasonable. Their choice cuts are the same price as WF and far superior. WF is great for veggies. ch
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I could handle a slide out tray. It just seems that the makers of these things don't put much thought into ash removal. I wish the bottom of the fire box could be opened. ch
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I feel like I am chiming in here a little late, probably because I am, but what is the preferred method for removing the ash from the Kroger style bbq rig that NYC Mike got. I have never actually used one of those babies but I have certainly admired them from a far. Recently I have had call to step up my production and the overnight brisket followed up by two shoulders the next day on my 22" is getting to be a bit much. The only thing holding me back is I have never been able to figure out how I was going to get the ash out of the firebox. Please help. ch
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In the D.C. area try Turner Ham House in Fulks Run, Va., their one year old cured ham is comprable to San Danielle, a little salty and musty, its not serrano, but would be excellent for any kind of cooking application. And at $3 a pound a whole lot cheaper. A little out of the way though. ch
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My grandmother always made crawfish bisque like one would make a lobster bisque with cream and getting most of the flavor from the stock and fat, with only a few actual tails floating around. Not that it matters, but I have often wondered what came first, the soup or the stew?
The only place in New Orleans that I have ever seen stuffed heads served with the bisque is at Dunbar's, and that was once. It was heavenly. ch
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I am very curious how the kamodo would handle all the grease from a pork butt or whole untrimmed brisket. I would think that you might get some pretty dynamic flare ups with the pizza stone set up. I mean where is all the grease going to go. And we're talking allot of grease. ch
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I have always wondered how to cook indirectly on a ceramic cooker. I remeber scanning the BGE forums and there was nerry a word on it. Do you just keep the meat off to the side or do you use a water pan? Also did you mean coal or hard wood charcoal. I have often thought about goine this route mainly to avoid the hassle of dealing with all the ash from charcoal briquettes. By the way, the thing is gorgeous. I bet you could cook a mean pizza in there also. Charlie
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Certainly not actually overcooking a breast is a good start but even a properly cooked breast is not something that I crave, nicley charred on the grill and still juicy is ok, cheap easy and can be augmented with just about anything lying around the fridge, dijon/lemon/butter/crackedpepper/glaze works well, sliced and atop some greens, or coated in sesame seeds are all good, but not great. If I see one on a menu, its the first thing to be written off. Funny thing, my kids love the damn things fried. ch
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So what is "all natural certified Angus beef" is that grass fed as well, or just hormone free? Any better than plain old Angus? What does Angus mean anyway, I always thought it was marketing, Certified Angus? Hunh. Down here here we just have two, choice and prime. Where I shop, a prime ribeye is $12.99 a pound. I have been eating alot of those lately. ch
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I agree completely. I have never craved a boneless skinless chicken breast. I think why people eat them comes down to what else is there. They provide an element of variety. A whole roast chicken is certainly a bit tastier than a lonely skinless breast, but that gets old too. Basically, a boneless chicken breast is an inexpensive source of protein that by itself is rather dull but is something that can be enhanced. You could say that about alot of other foods, pork loin, many types of fish, rabbit, and several cuts of meat. Accordingly, people tend to spend a lot of time and use alot of imagination to find ways of enhancing them, as they do with alot of other foods. Its callled cooking. The other option is to just eat a porterhouse every night. ch
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I took a look at their website and it looked like a really nice place to stay the night, very affordable rates and they had an adjoining rooms setup. Then I see that only children over 9 are welcome. Give me a break. I find the whole small children unwelcome thing seriously offensive. I sure wouldn't want to disturb some pathetic slob's romantic little getaway. Get a life. ch
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Bill:
That sounds like a plan. On the way up, we are going through Chama, NM where my brother lives and on the way back we should probably go through Taos, which puts it on the way. Charlie
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Bill, I may stop by this summer as well. Heck its only 15 miles from hwy 160, and it looks like the kind of place where time stands still. It would be neat to take in a mass as well. ch
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It may not be on the way but I read about an inetresting place in San Luis, Co., called Emma's hacienda. It sounds very authentic. The article, by Georgina Gustin, appeared in the nytimes and the description was as follows:
"If there's a reigning matriarch in San Luis, Colorado's oldest town it's Emma Espinoza, the tiny 87-year-old proprietor of a restaurant that sits on a dusty edge of Main Street in what was once the far reach of Mexico.
Wrapped in head-to-toe widow's black - her husband of 67 years died in January - and with a fist-sized silver cross dangling around her neck, she walks into her place, Emma's Hacienda. Moving slowly past the stove that was given her by a onetime rider in Buffalo Bill's Wild West show decades ago, she warbles, "Who's cooking?" as if she were in her kitchen at home.
In the six decades that Emma's has been in business not much has changed in San Luis, at least on paper, and the town, with its 739 residents, is still a place many people just pass through. Sometimes they stop, maybe at Emma's, for a bowl of stew with big strips of green chilies, Mexican bread puffs called sopapillas and a bottle of cold Negra Modelo, but then they keep going to more elegant, tourist-swarmed destinations like Taos or Santa Fe - even though the old Southwest they're expecting when they get there could be what they just left behind."
For a place to stay the article mentioned:
El Convento Bed and Breakfast, 512 Church Place, (719) 672-4223, fax (719) 672-0300, a former Catholic school and convent, has four large rooms (two have fireplaces), with basic private bath and heavy Mexican-style furniture. The rate, $50 to $60 a night for two, and $10 for every additional person, includes a hearty breakfast.
Here is a website for the oldest town in Colorado, San Luis. Check out the pictures of the church.
The San Luis Valley is really quite beautiful and quite desolate, which adds to its charm. As a bonus, the Great sand Dunes National Park is there as well. ch
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Funny thing, we are taking the family on a camping vacation in much the same area this summer. Definately Definately go to Dead Horse Point. The most spectacular view I have ever seen. For my money, it even more spectacular than the Grand Canyon. From the point you look down into the canyon where the Green and Colorado rivers (if I'm not mistaken) merge. Far more spectacular than the Black Canyon, although it is worth the trip as well. The Black Canyon is notable for being quite narrow and having very steep sided walls which are metamorphic rock and quite interesting. Dead Horse Point is sedimentary rock by contrast, and is a rich red color. Canyonlands is incredibly spectacular as well, as is Arches. Try the Needles section. If you have 4wd, there are some r not very demanding roads that take you into some beautiful scenerey. Did I say incredible and spectacular enough. Have fun. Charlie
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My favorite cookbook right now is written by Danno and available free on-line at www.nolacuisine.com. Keep up the excellent work Danno. I must say that many of your creations look better online than they do in person at the venerable establishments that serve them. I am thinking Chicken Pontalba this weekend. Charlie
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Docbrite, Thanks for the heads up on the Palace Cafe. We have friends in Opelousas and are in the area often. On our last trip all the excitement was about the new Chili's that opened. That and the alleged hijacking of the Katrina evacuation bus. The Wal Mart was all abuzz.
Next time you are headed that way, take 190 and try Joe's Dreyfus in Livonia. It definately has that vibe HungaryC mentioned, and the Catfish Breaux Bridge is prettty darned good. (Fried catfish over rice topped with crawfish etouffe.) And the drive up from the I-10 along Bayou Grosse Tete is pleasant. ch
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Ok, I do know a little more about Gulfstream now. We tried to take the kids to Houston's last night on a whim only to discovery that it is now Gulfstream. Alas, the couldn't seat us, but it loooked nice. Alot of stuff off the grill. As expected,an emphasis on seafood. I would say its a step above Houston's but thats about it.
As far as being perceived as a gawker I know how you feel. When I first got back, I was definately uncomfortable driving through the worst areas. I think its just something you have to get over. I think as long as your motives are true, then there shouldn't be any stigma. Think of yourself as a reporter gathering information that you can pass on to others.
You could also go out to the 17th stret canal and look at the gates being built. Its very interesting from an engineering standpoint. A cab wouldn't be a bad idea, heck pm me and I'll take you for a drive.
My wife has been working tirelessly with an organization called the Katrina Krewe. Twice a week they go out and clean up. It started small, just a group of friends who wanted to get buisy. Now when they hit the streets they get as many as 200 or 300 folks out. They have gotten some corporate help as well. A pharmaceutical company brought five hundred people down for a cleanup last thursday. After six months everyone needs to get on with other things so they are downsizing at this point and are only going to go out once a month, and focusing more on helping the various neighborhood associations, and getting them to realize that each group needs to help each other and doing other public awareness stuff. But the French Quarter Hotel association promised to donate rooms for future cleanups for outoftown groups, and Home Depot donated an obscene amount of contrator bags after Ellen DeGeneris got involved. She was down last week as well and my wife's friend took her on a tour. You can check if anything is going on your weekend at cleanno.com. ch
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Glad you are coming. Acme is an excellent choice for raw oysters, but other than that I find their food marginal. So if all need are a couple dozen and a maybe a cup of gumbo you should be good.
The Camelia Grill is closed. Try Stanley for breakfast. Scott Boswell opened it after the storm. Its a small bistro, breakfast and lunch only, on Decatur just below Jackson Square. And there is always Mothers or Elizabeth's.
I wouldn't fret about Galatoire's. The only requirement is a jacket. Sunday Brunch at Galatoires has been a local tradition for a long time. Much longer than the Friday lunch bachanal that everyone thinks of now. The appetizer sampler is always a great way to start the meal. Too may people pass on Galatoire's for one reason or another, and it really shouldn't be missed. There's just nothing else quite like it.
I don't know anything about Gulfstream, so can't help you there. One Restaurant and Lounge in the Riverbend area, might be a good call. Scott Snodgrass from Clancy's opened it and its quite popular, so call ahead if you are interetsed. I think it won best new restaurant or something. It has a very casual feel but the food is quite good.
As far as seeing the devastation, I think it is important for everyone to see what happened. It has a an extremely visceral effect on you. Too many people leave here thinking that everything seems alright, and it is not. This was a horrible tragedy that goes far beyond the physical devastation. People need to spread the word that its not ok down here. I don't want to get preachy on you but I think your sons could well benefit from the experience. When you see someone working on their house, stop and talk to them. Share your companionship. I know my outlook is completely different since the storm. I really hug my kids alot. ch
Eats in Vacherie
in Louisiana: Dining
Posted
Thanks for the reply Betsy, unfortunately we didn't make it out, but we will try again. ch