MikeHartnett

If we're suggesting where you could go in those clothes, I'd highly suggest Iris, which has recently moved to the quarter (321 N. Peters; irisneworleans.com). Unfortunately, it doesn't have the neighborhood feel that it did Uptown, but they've decorated the space beautifully, and the food is delicious as ever. Oh, and one more thing: Cochon is as upscale as you make it. I've seen people there in shorts, and you could easily spend under $100 for two people there, while eating quite extravagantly. I wouldn't put it in the same category as the rest of the restaurants you listed, either for type of food or level of fancyness.

"I pay others to wash my windows or operate on me." Do you own/contribute to a website dedicated to window-washing, or heart surgery? The analogy doesn't work so well when you don't leave out the fact that eating is one of your passions. ETA: Original poster: congrats on your first post, and on having the courage to do what you did.

Cochon and Herbsaint, you'd be ok. The others, you might feel a bit uncomfortable, and Galatoire's requires a jacket for dinner. They'll give you a loaner if you don't have one though.

I've tried it, and it certainly changes the flavor, but I'm not sure that it's a positive change. More like neutral; it's just different.

Or, just keep trying. Ask enough chefs, and one of them is likely to take you on, as long as you show the drive they're looking for. I walked into one of the top kitchens in New Orleans with zero experience by showing the chef I had the will to learn and succeed.

Made the butternut squash tortelloni last night. It was very good, and fairly simple if you spread out making the filling and the pasta. Tortelloni shaping is a pain in the butt though (too tedious), and I'll probably make ravioli with the leftover filling.

Because flying from New Orleans to NYC to find out whether a hugely successful, high class restaurant spends more than ten dollars on ingredients I can read about on the internet doesn't seem to be a justifiable expense at this time.

I haven't even been to Ko and your comments about cost of ingredients, etc. are patently absurd.

I felt the same way. I wanted to hang out a little bit, and I felt forced to cut through it efficiently if I wanted to get out alive. My girlfriend and I were discussing this. I appreciate the cultural aspect of being on Oak, but necessity dictates a move to a more spacious area. Even if they wanted to keep it in Carrollton, Palmer Park isn't a long haul. Prices and food were well done, and it did seem like people were enjoying themselves.

Just got back. Was certainly just as crowded as last year, and that really led to lessened enjoyment for me. Decent selection of restaurants, good prices. Being shoulder to shoulder with everyone else there, constantly milling about, really was not fun. I got a little excited about Squeal-- a new "BBQ" joint on Oak, but I had a pulled pork sandwich and the excitement evaporated. No smoke, tons of gloppy sauce, more slaw than pork. No go.

I made the chicken cacciatore and spinach with fried chickpeas and ricotta salata last night. Both were fantastic. I grew up eating the gloppy, boring red sauce cacciatore that AC references in the book, and this was miles away from that. Simple to make, with tons of depth and layers. Tomato sauce full of oniony sweetness, a hint of fennel, briny olives, all piled on a juicy, brined piece of chicken thigh. The crispy chickpeas on the spinach pushed the meal over the edge-- I'm hooked on this book.

Why is roasting more challenging in cooler weather, if you don't mind me asking?

I read this post yesterday, watched the videos at the Feedbag, then went out to Borders and picked up the book. I proceeded to read the entire thing, salivate heavily, and have an extremely hard time deciding what to make first. I think I've decided on the chicken leg cacciatore, with a side of the spinach, chickpeas, and ricotta salata. I'll report back. ETA: I think what struck me most about this book was the humor, along with the top-notch writing. More than I expected.

Last year's was even more depressing because of the glimpses of how good it could have been. I've got about a trillion things to do this weekend, but I still plan on at least attempting to get out there, if for no other reason than to see if they've followed through.

Has anyone attempted the banana cream pie? If so, how did it turn out? Recommended?

In smoking bacon (and butt, now that I think about it), I've actually never been patient enough to allow a pellicle to develop. I've always been quite pleased with the results, and I can't say that I'd want more smoke flavor than what I've gotten. So now we have the two sides, each presented by those who haven't tried the other.

Sorry, Mike. Can't let that one pass, as a thirty year resident of Chicago. Transportation? Geez, bus, El and taxis. Walking? A neat grid plan. We're not talking LA or Atlanta, fine cities with their own transportation challenges. And why the heck do you think we all want to move to New York?. Not. Chicago has the better of the best, it's affordable, it's bubbling with creativity culinary and otherwise. I know peeps who want to go to NYC or Miami or LA for professional reasons of their own. That's cool. I seriously doubt your take on Chicago if you don't know about walking or public transportation. Come back -- I('ll give you a tour! ← Hahaha. Sarcasm doesn't translate well on the internet. I was born and raised in Chicago, and I'm only in New Orleans for school. I love the city, and I was attempting to make a sarcastic reply to the post before mine! So to clear things up, I think it's ABSURD to make comments like that about the wonderful city of Chicago. I wouldn't change it for the world.

Rob, do you just eat it out of hand? And does it keep well, make enough to last, etc?

Yep. No transportation whatsoever in Chicago. Can't walk anywhere. And everyone who lives there not-so-secretly wishes they were in NYC. The only thing that's a secret is why they don't all move en masse!

Pressure cooker and a foodsaver bag, a la http://www.ideasinfood.com/ideas_in_food/2...s-and-whey.html. 4:1 ratio of water or liquid to grits. Cook for 10 mins. They turn out great.

That sounds fantastic. Thanks for the info.

Is this interview going to be available in the near future?

That's silly. They're delicious!

I've heard January too, but I haven't heard a firm date, and I doubt we will until much closer to the opening.

Sorry I can't be more specific, but I vacuum-sealed it, let it cure until it was firm, maybe 4-ish days? (small belly piece). Then I dried it maybe 7 days?