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Crepe cake

I had to look it up too. I've never seen it.

I have a recipe for a Mexican vegetable cake that is made up of layers of pancake like crepes. I haven't made it in decades as it is very time consuming and calls for a family party to make one as a joint venture. It is obviously a savory cake and not a sweet. And of course this doesn't help you at all.

Mar 02, 2015
collardman in New Orleans

2 nights, solo traveler

Most of the good places are not cheap, including Herbsaint. That said, all of the good places are fine for solo diners, bar serving or table. And, if you choose wisely you can get by in the expensive places at a reasonable cost.

Usually through choosing several apps over an entree and being careful with the alcohol. There are also several "happy hours" if you are free for early dinner.

Mar 01, 2015
collardman in New Orleans
1

A stalker's first post...NOLA advice plans and pizza

I'm glad you added Cafe Degas. I didn'bring it up to OP as she was in a Creole/fried chicken groove but when you talk about sites near City Park or the track Degas should be included.

Feb 27, 2015
collardman in New Orleans

Dooky Chase vs. Willie Mae's-GO!

Besides a good buffet lunch DC has a great art gallery.

Feb 26, 2015
collardman in New Orleans
1

Crawfish

I've used Mr. Mudbug several times, once for a company party and once for a wedding reception and both were handled very well. However, nothing with them recently

Feb 24, 2015
collardman in New Orleans

Food Fight!

Thanks for that research. Things like that are why I smile when someone asks for "the Best" of some Creole or Cajun dish.

And that convoluted recipe explains why there are no T-Coons in the Junior League.

I need to add a Justin Wilson cookbook to my collection.

Feb 24, 2015
collardman in New Orleans

Move Over Kale: The Next Super Food is Okra!!

I did a tangine chicken last night and while shopping saw nice baby okra. So I tried your recipe even though the tangine also had apricots.

I really didn't measure much but it came out great. My wife was a little hesitant at first but went back for seconds.

Over couscous it would make a great meal by itself.

Wax paper on the chopping board and the pods lined up in two long rows. Then two chops on each row and in 5 seconds they are all in bite size thirds. Lift them with the wax paper and dump in the pan and there is no mess.

Feb 23, 2015
collardman in Home Cooking

11 year old foodie allergic to shellfish

New Orleans is your oyster. Well, maybe not a good expression in this case.

My nephew, although 10 years older than your daughter, sounds similar. A foodie, good cook, and with an allergy to some shell fish. Shrimp bad, oyster good. He eats everywhere we do. When in doubt about a dish, particularly involving sauces, ask the kitchen.

Go ahead and follow the restaurant recommendations that you find in various threads here. While there are naturaly many great seafood dishes in town, you can eat very well in New Orleans without them.

Feb 22, 2015
collardman in New Orleans

Things to do with tiny salty shrimp

Ground up they can be used to kick up many seafood dishes. Experiment with them as a spice.

In south Louisiana they are common in groceries and quick stop places as snacks

Feb 21, 2015
collardman in Home Cooking

Food Fight!

Good timing. I happened to go to Slidell to pick up a book they had there and it was book sale day. And I found a pristine copy of Leon Soniat's La Bouche Creole. I have a copy, but for $2 I wasn't going to pass it by, and it will be gifted to one of the kids.

He starts by telling you how to boil 10 pounds of crawfish to get the meat and a courtbouillon.

But the actual process is as follows:

1/4 lb butter, 2 onions chopped, 2 ribs celery chopped, 3 toes garlic minced, 1 bell pepper chopped. Saute until soft.

Add: 1 lb crawfish tails, 1 Tbs tomato paste, 1/4 tsp thyme, 1/2 tsp thyme, 1/4 tsp ground cloves, 1/4 tsp chili powder, 1 Tbs lemon juice, 1/2 cup crawfish stock, and 1/2 cup water.
Mix well and cook 15 minutes. Add salt and pepper to taste.

Cover and simmer 10 minutes then add 1/2 cup chopped green onions and 2 Tbs minced parsley.

Serve over rice.

One hitch in his recipe. The ingredient list also includes 2 Tbs flour but he never includes that in the process. It would normally go with the butter and the saute of the "trinity" so you do end up with a thickener light roux although he never mentions the word roux.

Feb 21, 2015
collardman in New Orleans
1

Food Fight!

My RR II is 1976 with printings into 1977.

Interesting about the rice to grits change. It seems like the next iteration will be kale or bok choy or quinoa.

Feb 20, 2015
collardman in New Orleans

Food Fight!

I went back to several of my older cookbooks to see what was said. All the recipes came from someones family.

Time Life and River Road II both had a roux and a can of tomatoes. If you go back to etouffe meaning smothered, a roux might be "legal". But it can also mean braised.

Leon Soniat used no roux and just a spoonful of tomato paste, possibly for "my color".

The point of tomatoes not being available during prime etouffe season is a good one. A few weeks back Poppy Tooker had a guest on her show (whose name just slipped away...Mc Something?)who stated that rice was a seasonal crop and not always available to the Acadians until they started in with irrigation. He said gumbo was served over corn meal mush.

I'm due for making a batch of gumbo and I will give it a try. If it was a thick gumbo it would be a bit like an inverted shepherd's pie with corn meal mush substituting for mashed potatoes.

Feb 19, 2015
collardman in New Orleans

Critique My Dining Itinerary Feb 24-27

My only thought is that your first three meals are at places known for their sandwiches. Yes Casamentos has plates as long as you are after seafood. If you are after non seafood dishes at Butcher and Parkway you can stick with your program and still get a bit of variety.

Feb 18, 2015
collardman in New Orleans

Emiril's New Orleans

I don't know what that meal was like, but the 3 restaurants here are good. I've also eaten at the big one in Las Vegas and at Tchoup Tchoup in Orlando and they were good.

Best in towm? Not with the competition level here, but I wouldn't hesitate to recommend a visit, and some dishes can be amazingly good.

See previous comments.

Feb 15, 2015
collardman in New Orleans

4th NOLA trip End of March

Thanks, I forgot that. I'm so used to picking it up at Rouses that I rarely look online. But that is perfect for OP.

Feb 12, 2015
collardman in New Orleans

Weekday 7:30 breakfast

If there is a bit of a lunch break and you want to try something outside the hotel go to Little Gem Saloon on the corner.

Not about food but Something that is never mentioned is the Cancer Survivors Park across the street from the Hyatt. It is the most amazing one I've seen.

Feb 12, 2015
collardman in New Orleans

4th NOLA trip End of March

And find a copy of Gambit, the local alternative paper, free at groceries, drug stores, etc. Their club listings can give a few more details on the bands, besides their names. Although if the band has a persons name that ends in an x, u, or ie, or is named after a vegetable, or has swamp in it's name, it's probably a cajun or zydeco band. :-)

Feb 11, 2015
collardman in New Orleans

Move Over Kale: The Next Super Food is Okra!!

Thank you. Copied!

Feb 11, 2015
collardman in Home Cooking

A death in the business

They did what they did, well. The proof was that they were always full.

I'll watch for the obit. Although the T-P obits now look like little coffins in which to stuff your life history.

Feb 10, 2015
collardman in New Orleans

Move Over Kale: The Next Super Food is Okra!!

Thanks. That just got copied and will get a try.

Feb 10, 2015
collardman in Home Cooking

N'awlins baby!

There are some great past threads varying by male/female, or area wanted, or eating at the bar. The bottom line is just about every good place is good for single dining.

Feb 08, 2015
collardman in New Orleans

Mastering the Art of Soviet Cooking

Thank you. I missed that bit of NPR. That was the week I made my first trip to Russia. And got sold on Russian cooking.

Feb 04, 2015
collardman in Food Media & News

Where to eat breakfast?

While there are some good breakfast places, most affordable ones will give you basic breakfast material with maybe a touch of Creole and more seafood choices.

If the hotel has a decent breakfast/buffet I would eat light and save my money and calories for lunch and dinner.

Feb 03, 2015
collardman in New Orleans

Emiril's New Orleans

They could not be more different experiences. But I would choose Clancy's.

Jan 31, 2015
collardman in New Orleans

Emiril's New Orleans

It is good. All three restaurants are good and consistant. You know what you are getting and they have some things on the menu that have been there for years because of demand. Ocassionaly a special will surprise you as outstanding but in general ranking by locals they would maybe be toward the bottom of the top ten but definitly in the top 20. The competition here is tough.

At least that is one persons view. But after mutiple tries I can't get into August and Herbsaint so have to assume it is me that has the problem and that every one else's high opinion on those two are more reasonable.

Opinons are why there are 1100 restaurants here (and hundreds of car models and thousands of colors).

Jan 30, 2015
collardman in New Orleans
1

New Olrean's Hole-in-the-Walls

Much better list. I'm not sure it is fully gritty and hole in the wall, but RiverShack might fit. It's been on DDD but the lunches are good, it's mainly locals, and the decor is a bit none standard.

Maybe Guy's po-boys also as one of the store front mom n pops.

Jan 27, 2015
collardman in New Orleans

New Orleans bachelor party

I've been in GW Fins when a bachelor party of about 10 was going on a few tables away. They were having a good time yet not disturbing the room. But it is more formal, and expensive, than Jack Dempsey's.

Somewhere in between on cost and quality could be Superior Seafood, a streetcar ride up St. Charles to Napoleon. Another casual place with good oysters (at least they were a month ago) is Grand Isle.

Jan 20, 2015
collardman in New Orleans

"Rules" at Central Grocery

How many bakeries made muffaletta loaves? Were the loaves used by Italian familes for other sandwiches?

It would seem to be a natural to make work lunches with left over loaves and leftover food.

Jan 15, 2015
collardman in New Orleans

post marathon meal suggestions

Having been there last night for a large family gathering there is Venezia on Carrilton and Canal street. Not great food but good in the old school New Orleans Italian tradition. I believe N.O. first pizza place. Post race carbo-reloading!

People ask for a place where locals go and Venezia is one. It was slammed last night from 5 pm on.

Jan 11, 2015
collardman in New Orleans

Spicy food to fight a cold

Well, the well known source is Miss Linda the yet ka mein lady. She markets various places but the steady gig is the Feret Street Market. Since that is monthly that probably won;t work. There is a grocery at the corner of Elysian Fields and Rampart/St. Claude that probably has it. For the big names Ralph's on the Park has it as an app for dinner. And their turtle soup is good. The Sand's turtle soup was very good back in the Tavern on the Park days.

Jan 10, 2015
collardman in New Orleans