Jason Perlow

A deboned broiled crawfish and rice stuffed chicken from Poche's (pronounced po-shays) in Louisiana, served with pan roasted and caramelized brussels sprouts and roasted potatoes.

Taking a page from Mayhaw Man, we cooked a Poche's deboned crawfish and rice stuffed chicken tonight, with pan roasted brussels sprouts and potatoes: It was yummy.

Here's some pictures of Hebert's for those of you reading along. Note that unlike Poche's they cannot ship or do any kind of mail order business because they do blood sausage. For those of you who live in the local area, please visit and indulge in their meats though.

I have a couple of bottles of Dow 1977 that I bought a few years ago for under $100 apeice. I tried one last year and while it was excellent, it still had a few more years to mature. I recently had one of my 1963 Cohelitas and it was mature.

Ginger Bread Loaves at Lejeunne Bakery in Jennerette, about 2 hours northwest of New Orleans Loaves fresh from the oven lat Lejeunne Mayhaw Man at Lejeunne Bakery Driving out to cajun country we saw miles upon miles of sugarcane fields, dotted with quite a few sugar procesessing plants. Here's some cane being made into sugar.

eGulleteer "Beege" showing off her wares at the Bywater Art Market An artist at Bywater specializing in driftwood carvings

Cafe Du Monde Coffee Stand 800 Decatur St New Orleans LA 70116 (504) 525-4544 Crowds at all hours Plenty of street entertainment Beignets as good as I remember and a new item on the menu Iced Cafe Au Lait A lot of the staff is Vietnamese now, but the drill is the same The current menu

Mosca's Restaurant 4137 U S Hwy 90 W, Avondale, LA Phone: (504) 436-9942 A menu which doesn't change Italian Crab Salad Filet Mignon with Roasted Potatoes (more like a whole chateaubriand) Arrived medium-rare, as ordered Mosca's Italian Oysters Italian Shrimp Chicken a la Grande

Liborio's Cuban Restaurant 321 Magazine St, New Orleans, LA 70130 Phone: (504) 581-9680 Restaurant interior. Notice how they covered the exposed pipes in the ceiling with fabric. The draping billowed in the breeze from the ceiling fans. Mojito (Jason) Cuban Tamal made with Corn and Pork Chicken Soup (Rachel) Empanada de Pollo (Chicken, Onion, Garlic and Parsley filled Pie) Empanada de Camarones -- Shrimp, etc. The chicken version was so good we had to order the other varieties. Empanada de Carne -- Beef, etc. Bistec Relleno de Langosto -- Lobster Stuffed Steak - "Flank Steak breaded adn stuffed in the center with lobster meat. Stewed in a tomato, onion and green pepper gravy." (Jason) Ropa Vieja -- shredded stewed beef brisket (Rachel) Maduros -- Sweet fried plantains Tres Leches Cake

Lemon Grass Restaurant 217 Camp St, New Orleans, LA 70130 Phone: (504) 523-1200 Click for Lemon Grass Restaurant's website. Restaurant interior Cool, modern design Appetizers include Spring Rolls, Shrimp Beggars Purse Dumplings, and Summer Rolls with pork, shrimp and avocado Beef Udon Noodle Soup Grilled Diver Scallops over Salad Red curry Shrimp Lemon Grass Parfait - with mango-pineapple salsa Chef de Cuisine Cynthia Vu Tran

Camile's Cajun Cafe 12717 Hwy 190 W, Port Allen, LA 70767 Phone: (225) 627-4009 Restaurant exterior Green salad with avocado and crab (Rachel) Sweet cornmeal hushpuppies with honey butter Interior of Hushpuppies Boudin Balls Interior of Boudin Balls, they were kind of like dirty rice. Chargrilled Shrimp with Seafood Stuffed Baked Potato (Rachel) Fried Seafood Combo (Mayhaw Man) Tray o'boiled shrimp (Jason) before Tray o'boiled shrimp (Jason) after Restaurant interior just before closing Locally caught stuffed aligator is part of the charm Is everyplace decorated for Christmas already or is a year long thing? Camille herself

Click here for Tabasco's website. TABASCO® Pepper Sauce Factory General Information Hours: Monday-Sunday 9am-4pm, Closed major holidays Admission: 50¢ toll fee to enter Avery Island <-- click for directions Phone: 337-365-8173 Most everything at the store pictured below is available online.

Lagniappe Too 204 Main St, New Iberia, LA 70544 Phone: (337) 365-9419 Click here for Iberia Parish's website. When they took over the space of the previous Lagniappe, it was cheaper to add the "Too" than to rename the place! Best gumbo of our whole trip (Jason) (the bowl looks messy because we forgot to take the picture until half done with the bowl. Yes, it was that good (that it made Jason forget to take a picture!) -- Rachel) Gumbo Zap - the last bit from the pot Stuffed eggplant with sides of creamed corn, spinach souffle, and steamed veggies (Rachel) Eggplant Spaghetti - Special (Mayhaw Man) Shrimp Remoulade Club Sandwich (Jason) Fluffy Bread Pudding with Meringue on top

Jacques-Imo's Cafe 8324 Oak St, New Orleans, LA 70118 Phone: (504) 861-0886 Click for Jacques-Imo's website Purple Haze is in my brain Baby things dont seem the same I feel funny but I dont know why... scuse me while I eat more pie! Shrimp and Alligator Sausage Cheesecake Eggplant Jacques-Imo's - Oyster Dressing and Wild Mushroom Sauce Corn bread muffin Chicken Livers on Toast House Salad with Fried Oyster Fried Chicken Plate (Jason) Stuffed Merliton with fried Oysters and Oyster Tasso Hollandaise (Rachel) Deep Fried Roast Beef Po-Boy (because they can) Eggplant Pirogue with mixed Seafood and Lemon Cheese Sauce (Mayhaw Man) Sides dishes of Mashed Sweet Potatoes and Corn Maquechoux Sides dishes of Butter Beans & Rice and Beets White chocolate bread pudding with raspberry sauce Three layer chocolate mousse pie Cream Brulee (we returned later in the week with JoAnn Clevenger to sample some more desserts) Dark chocolate flourless torte Exterior with famous pickup truck Jacques Leonardi and Austin Leslie

Dunbar's Creole Cooking Inc 4927 Freret St, New Orleans, LA 70115 Phone: (504) 899-0734 Click here for Dunbar's website. JoAnn and Rachel confer over the menu Fried Chicken lunch plate with black eyed peas and rice Cornbread

Pascal's Manale Restaurant 1838 Napoleon Av, New Orleans, LA 70115 Phone: (504) 895-4877 Click here for Pascal's Manale website. Like the sign says, New Orleans BBQ Shrimp was invented here Original Pascal's Barbeque Shrimp (lots of black pepper) Combination Pan Roast

http://forums.egullet.org/index.php?act=ST&f=97&t=31882 Note the new branding for the upper end rum, "CANE". This is distinguished by the addition of cane syrup during the distillation process to give it a distinctive flavor. New Orleans Rum also now has new packaging and label artwork and is no longer "N.O. Rum". The lower end product is simply "New Orleans Rum" in both white and amber.

Celebration Distillation Corporation 2815 Frenchmen St, New Orleans, LA 70122 Phone: (504) 945-9400 New Orleans Rum website Business' exterior Stacks of former bourbon barrels in which rum is aging The recycled Jack Daniels barrels are labeled with when they were filled with rum Molassas storage tank Every delivery of blackstrap molassas is tasted before use More barrels The Still Condensation pipes above the still Pressure guages Cane Syrup Storage Part of the filtration system Bottle filling equipment Labeling equipment -- Cane is their high end product Capping equipment Cases of Cane and New Orleans rum ready for shipment The tasting room is modeled after the tin roof sugar shacks Mark Stewart, President & Distiller, with Sharon, our tour guide

Commander's Palace Restaurant 1427 Washington Av, New Orleans, LA 70130 Phone: (504) 891-4466 Click here for Commander's Palace website. Exterior Busy lunchtime crowd Including a few celebrations Bloody Bull (Jason) Gumbo du jour (smoked chicken and sausage) (Rachel) Vegas Salad (Jason) Garlic Bread Spanish Mackeral - Special (Rachel) Steak Panzanella (Jason) Mango Iced Tea Beautiful Table Setting Empty Wine Bottle Tree Commander's Martini Bread Pudding Souffle

Uglesich Restaurant & Bar 1238 Baronne St, New Orleans, LA 70113 Phone: (504) 523-8571 I think Bubba from Forrest Gump describes the theme of this place best: Anyway, like I was saying, shrimp is the fruit of the sea. You can Barbecue it, Boil it, Broil it, Bake it, Saute it. There's, um, Shrimp Kabobs, Shrimp Creole, Shrimp Gumbo. Panfried, Deepfried, Stirfried. There's Pineapple Shrimp, Lemon Shrimp, Coconut Shrimp, Pepper Shrimp, Shrimp Soup, Shrimp Stew, Shrimp Salad, Shrimp and Potatoes, Shrimpburger, Shrimp Sandwich... (Many hours later) That's, that's about it. Busy lunchtime interior We arrived around 11:30 AM This might be fried oysters (?) Crab Souffle Seafood Dressing Spicy Shrimp over salad Shrimp and Grits Bacon wrapped jumbo shrimp with crumbled bacon over sweet potato casserole Dirty Rice Dressing A different kind of spicy shrimp "Paul's Fantasy" Fried shrimp and trout with fried potatos Combination BBQ Oyster and Shrimp Fried Italian Shrimp Shrimp Uggie Fried Softshell crab

Tujague's Restaurant 823 Decatur St, New Orleans, LA 70116 Phone: (504) 525-8676 Click here for Tujague's website. Jambalaya Bread Pudding Their historic mirror over the bar Exterior on Decatur

Central Grocery 923 Decatur St, New Orleans, LA 70116 Phone: (504) 523-1620 A bustling business Piles of fresh bread ready to be transformed into muffulettas They sell the muffulettas as fast as they can make them, so having a bunch pre-prepared keeps the lines moving. They are cut in quarters, here's a cross section. Bread, meat, cheese, meat, olive salad Speaking of olive salad, you can buy it separately by the quart You can enjoy your sandwich in the back of the store or take it to go, as we did for the plane ride home. Our counterman, one of the proprietors

Farmer's Market, next to the historic French Market 501 Decatur St, New Orleans, LA 70130

NOTE: This topic is part of the Eating New Orleans series. Upperline Restaurant 1413 Upperline Street New Orleans, LA 70115 504.891.9822 Click here for Upperline's website. Cane River Shrimp The Original Fried Green Tomato with Shrimp Remoulade Duck & Andouille Etouffée with Corn Cakes & Pepper Jelly Crispy Louisiana Oysters with Celery Root Remoulade Crispy Louisiana Oysters with Citrus Aioli Trio of Soups (Turtle Soup - Oyster Stew - Duck Gumbo) Spicy Shrimp with Jalapeño Cornbread Grilled Gulf Fish Muniere topped with Crab Rack of New Zealand Lamb with Mint Madeira Reduction Tom Cowman's Famous Roast Duck with Garlic Port (not shown) and Ginger Peach Sauce (below) Ginger Peach Sauce for duck JoAnn collects work by local artists Her extensive collection is displayed throughout the restaurant "Most museums and galleries close around 5 p.m., but one of New Orleans’ best collections of regional art only goes on view when the doors open for dinner at Upperline Restaurant." -- Chris Waddington, Times Picayune Crème Brûlée with Crushed Pralines Exterior artwork by Martin LaBorde JoAnn Clevenger, Owner and General Manager, Upperline With us later in the week at Uglesich's

Frady's One Stop Food Store 3231 Dauphine St, New Orleans, LA 70117 Phone: (504) 949-9688 We stopped here to get a soda after visiting the Bywater Art Market and had to try their PoBoy It's a small corner store & deli PoBoy counter & customer Shrimp PoBoy Closeup of Shrimp PoBoy Father & Son (they looked better than this in person)