TAPrice

Are you sure about that? I have a friend with a fancy fill flash. He inserts colored pieces of plastic to vary the light. It may just be that a standard flash has the wrong color light for food. Maybe a photographic expert could explain this. ← I'm assuming that nobody is going to be setting up light boxes and meters in a restaurant. In this context, flash means the flash you get on a consumer grade, P&S digital camera. ← This is a handheld fillflash that attaches to his digital camera. I don't know if he uses it for food shots. I'll have to ask him. I'm assuming that the filtered flash could help improve the color of food. It's less bulky than a mini-tripod. Equally annoying as the flash on a point and shoot camera.

Are you sure about that? I have a friend with a fancy fill flash. He inserts colored pieces of plastic to vary the light. It may just be that a standard flash has the wrong color light for food. Maybe a photographic expert could explain this.

Ok, fair enough. I just scanned the rules, but I don't see an explicit requirement that people eat in the restaurants. To be fair, though, the rules don't say much of anything. How does this play out in practice? Are there other rules and bylaws that govern the actually judging process? Is there tradition that governs it? I guess we could compare it to the Oscars, where people must view a certain number of films to vote in the minor categories. The main categories, however, do not have this requirement. Surely we have an eGullet member who could weigh in on this with personal experience. Anybody out there previously serve on the awards committee.

No, it's just imperfect. Life is full of shades of gray. Would you require that judges submit receipts with their ballots?

Why are you assuming that they did not? Could you present some evidence. ← ← That proves it. Everyone is corrupt. So a guy who built his reputation as a bad boy behaved badly as a James Beard judge. Do you have more evidence that the other judges didn't eat at these restaurants?

Why are you assuming that they did not? Could you present some evidence.

What have you got against pie? Or are you just opposed to fruit? Despite my earlier attempt to answer this question, the real answer is "What ever your editor says."

I don't capitalize unless the dish is unique to a particular restaurant and the name is more than merely descriptive.

They don't book much jazz at Jazz Fest. That's why it's so popular. While we're plugging our own publications, I have some notes on Fair Grounds-area restaurants (Cafe Degas, Lola's and Asian Pacific Cafe) in the May issue of New Orleans Magazine. It won't be out until the second week of Jazz Fest. It doesn't seem to be online either. You'll just have to buy a copy. Don't miss the cooking demos. Some fine chefs will be giving away their secrets. That's my favorite part of Jazz Fest.

Is it true that this is the start of a national chain?

I have to ask--Were there no good burgers in NYC before the Shake Shack? Seriously, I can't believe the frenzy surrounding this place. I've heard people say that they're really good burgers, but are they really that amazing? Or is NYC just not much of a burger town.

Don't other countries keep dogs and cats as pets? Don't most people argue that the cannibalism taboo is universal? Then why isn't the taboo against eating dogs and cats universal?

Not to disparage the size of Donald Link's balls, but this restaurant has been in the planning stage for almost a year. It probably would have been more expensive to turn back at this point. I'm really impressed with the folks who DECIDED to open a new restaurant post-Katrina. This menu looks shorter than the pdf copy I got. I'll try to post that later. While it's an ambitious place, it's designed as a casual restaurant. From all that I've heard, it should be low-key enough for a last minute weekday meal.

Wal-Mat has been open for a few weeks, but only a small corner. And it's not the corner you can see from the street. At this point, it's basically a grocery store and a drug store. I'd prefer to shop elsewhere, but we certainly need more places to buy food.

Rachel, I don't know if the people who said that read eGullet, but I'd like to address them directly. People who know nothing about the city seem to want to tell others how to treat us and speak about us. How dare you claim that only images of trauma are appropriate when speaking of New Orleans. We still live here, and even though times are tough life does go on. New Orleans may be half dead, but it's still got more life than most American cities. Yes, we need tourists money. There is no doubt about that. I think, however, that there is another reason why we're so grateful when anyone visits. Knowing that people can still be enchanted by the food and the architecture and the culture of New Orleans reminds us why we love the place. Somedays, it's hard for us to see it. I've had the pleasure of escorting several first time visitors through New Orleans recently. When they see the beauty of the place, even in the face of all our troubles, it reconfirms for me that I made the right decision in returning. If we followed the advice of those fools and only focused on the negative, I'm afraid it would break our spirit and we'd never rebuild New Orleans.

Again, thanks for the update. I've only been to Stanley's for breakfast a few times. Sorry to hear that lunch wasn't all that it could be. The pod cast with Nagin is great. Jason and Nagin talk restaurants. Whether or not Nagin is up to the job post-K, I've never doubted that he's a decent man who truly loves the city.

Rachel, I don't know what you guys are in the mood for, but I'm pretty sure that these places are open on Monday: Rio Mar Clancy's Herbsaint

Very true. We would all be lucky to be so well regarded in life and in death. And in Mr. Hansen's case, the machine and snow ball stand he created will continue after his death.

Ernest Hansen Sr., who created the ice shaving machine still used by the Hansen snow ball stand, died last week at the age of 94. T-P: Hansen Obit

Brooks, so they're not all getting their oysters from P&J? Or does P&J set aside better oysters for certain customer?

Which one? I assume one of the corners of Royal and Harry hines? ← If remember correctly, it's in the middle of the block between Harry Hines and the expressway. It's the strip mall with the Korean bakery, which is also worth visiting.

John, Is this review online?

That's really complicated. We had a vaguely similar system when I was growing up in Oklahoma. You not only had to be a member of a bar, but you had to provide your own bottle. There would be tons of labeled bottles in every bar. The bartender got paid for mixing. Bars were getting busted all the time for the serving "liquor by the drink." (Oh, the horror!!!) Oklahomans voted to end that system years ago. I guess northern states really are more progressive.

A little off-topic, but what is that all about? I remember signing a membership to get a beer at a Dallas Korean sushi place. There was a language barrier, so I just signed on the line and took my bottle of bud. What exactly was I signing?

I was out with some lawyers last night. Everyone was talking about this. I'm sure everyone in the nation is talking about this. As a New Orleanian, I'm just happy somebody else's government is currently the country's whipping boy. The lawyers were all confused about how you could be publicly intoxicated in a privately owned space. I'm sure the TABC looked into this, but it seems a little fishy. UPDATE: This article in the Dallas Morning News says that any place licensed to serve alcohol is public by definition: DMN article I guess that answers my question. Contrary to the original post, it also says that officers on the scene use their own judgement to determine who is intoxicated. There isn't a blood alcohol level involved. The TABC also claims to have the full support of the state legislature for this actions. They may have had the full support last week. What do you bet that with the bad press some of those lawmakers have "reexamined" the issue?