MikeHartnett

Agreed. Its not like they could have even gotten that much money from Hansen's... More the principle. What kind of scum does that?

djyee100, The thought hadn't crossed my mind before you suggested it. However, I'm a little skeptical about it now that I've thought about what Todd said above. Also, I'm about to begin my first year of law school, so time is very likely something I won't have... That said, the idea interests me enough to seriously think about it. Thanks!

Yeah- his reasons for leaving are really justified, though. It was quite irritating to try and enjoy the food he labored over in the cloud of smoke hanging in that place. Also, if he really wants to go for it and be more creative and they weren't letting him, it's exciting to think about the possibilities for his next venture.

Unfortunately, Chef Chris has left the Delachaise because of disagreements with the owners. I really hope his next project finds him cooking up stuff as interesting as he was doing there... More at http://chefcdb.livejournal.com/

Though it would be nice. I would probably join a CSA just because it would be fun to see what would show up. Kind of like a biweekly, veg oriented, instant version of iron chef. ← This is really my main reason for being interested. I think it would make me diversify a bit.

That's an interesting comment to me, given that you hear a lot about CSAs in the New York and California areas, which I would think have quite strong markets as well.

Does anyone know of a decent CSA in the area? I'm really interested in this sort of thing, but the only ones I've found have been either quite far (i.e. Lafayette, which I'm not up for just to get a box of food) or massive amounts of not-very-diverse produce (like 20 lbs. of blueberries). I guess I'm looking for a reasonable variety of produce/ products in a fairly doable radius from New Orleans. I'm willing to drive, just not 2 hours.

Asian: There is a place called Asian Gourmet Market (I think) on Williams Blvd in Kenner. I've been meaning to go, but everytime I try, it's too late and they're closed. It is supposed to be very good. There's also Hong Kong Market, which is a fair drive from Metairie. It's in Gretna (actually Terrytown, I think) on Martin Behrman Hwy. Other: The Whole Foods is pretty good, and there is also Dorignac's, which has a good wine selection. Dorignac's is also good for more Louisiana standard fare, etc. Farmer's Market: The Crescent City Market (Tuesdays and Saturdays in NOLA) are very good. I haven't been to the Gretna Market, but I'm told it's quite nice also. Hope this helps. Let me know if you have any more questions, or if I haven't covered something you're interested in.

I'm not bored with it. I do tons of things with it. I just try to keep the posts limited to things I'm particularly proud of so I don't completely bore everybody else to death with it. Play away and share what you discover and create... at minimum one of us (me) will check in to cheer you on. ← Haha... Thanks.

This is fascinating. I hate when I stumble upon things like this so long after everyone else is bored with it already. Oh well... I'll check it out anyone and see what happens.

I find the disparateness in quality of staff from my Whole Foods to yours disturbing, Chris. I'm not even sure they would know what to do if I asked them where to find pork belly at mine. Once, I asked if they had any pancetta, and the guy at the counter told me they were completely out. Another employee overheard him and came over to show him they did, in fact, have some. Ahh... New Orleans.

Yeah- the local butcher that I thought might know got a little misty-eyed when I asked. He responded "no one ever asks for that anymore..." I ended up buying mine from an Asian market. Which is fine, I guess, but I'd like to see what I can do with top-of-the-line stuff.

Well, I finished curing bacon #1, and unfortunately, because of timing issues, had to roast it in the oven rather than smoke it. However!!-- it is absolutely delicious. I am really, really excited for when I can make another and use the apple wood that I tracked down. It's got just enough resistance to your bite, and melting, delicious pockets of fat. Wow. My only complaint is that I used brown sugar instead of maple syrup, and it was a bit more on the savory side than I'd like my breakfast bacon to be. Oh well. I guess I'll have to correct it next time. Oh- and is Niman the consensus pick for ordering pork? I saw another-- Caw Caw Creek, I think-- does anyone have a strong case for anywhere else?

I want to say my belly piece is about 2-2.5 lbs. I'll have to check when I get home and see how "floppy" it is. Thanks, Chris.

Hey everyone- Just got Charcuterie, and I've got some duck prosciutto hanging right now, as well as some bacon curing in the fridge. I have a few questions: 1) I've got a rather small piece of belly for the bacon, and I'm wondering exactly how firm is firm when it comes to bacon being done curing? It has quite clearly firmed up significantly, and I don't think it's going to take the prescribed 7 days. Any reference points on this? 2) Does anyone have a good source for apple wood (or other fruit woods)? I can't find it at any Lowe's/ Home Depot, and I'm at a bit of a loss for where to go from there. Thanks! I'll make sure to update with how everything turns out...

If I've understood everything I've taken in from the sous vide thread, the difference between what Chris just explained and Alex's example of a tire having different pressure is the rigid walls of the tire. Since sous vide is done in a flexible bag, the outside pressure equalizes with that of the inside. Since a tire is fairly rigid, it is able to maintain a different pressure than atmospheric pressure, as the inside is more immune to the outside pressure.

By the gas stations and stuff?

I love Meyenberg, but I think it can only be used for bread or strongly flavored meats, like lamb.

Does anyone have suggestions for a good butcher, etc., where I can find cuts they don't sell at the grocery store? I needed some pork belly, and I had to drive to Hong Kong Market for it. Anywhere closer, or more meat-specific?

Man, people need to stop getting my hopes up. This is like the 3rd separate time I've gotten really excited, only to find out that it's not opening for another year or something. It better be really good, too.

I just read that Stanley is scheduled to open in August. Can anyone confirm this?

I'm going to have to disagree on that one. Plenty of Chicago 'cue joints have smokers, and space is even tighter than it is in NOLA.

You went by on Tuesday, right? I think she's normally closed on Tuesday. If I remember right, last year Hansen's was open from Thursday to Saturday (or maybe Sunday?). I think she is opening on Wednesday this year. ← Thanks. I'll give it another shot.

does anyone happen to know hansen's hours? I drove by about 5 tonight and they were closed, but they have 1-7 painted on the outside of the building.

I'll give that a try. Thanks for the info!