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Recent Trips to Luke and Venezia

I love the mussels at Luke - they're served in a Staub mussel pot which is designed to separate the mussels from their cooking juices. There are rails on the bottom of the pot that facilitate tilting so you can savor the sauce with bread or dunk your mussels in. This way if you ever return, you can get the full experience.

May 20, 2008
grlwprls in New Orleans

Restaurant Patois

We really like Patois - like the blog says, the menu is accessible to our 7 year old and yet not dumbed down so we enjoy it as well. The first time we went for brunch the service was so attentive that I felt like royalty.

Feb 27, 2008
grlwprls in New Orleans

Chicken Problem

Tin Lizzie, I'm fairly certain that in Molly Steven's All About Braising she explains that overcooking a protein, even in liquid, will result in very dry meat. Granted, with the larger and tougher cuts that one typically tends to plop in a crockpot you probably have more leeway, but I would imagine that with a chicken breast you get to dry and yucky a lot faster.

Seems crazy, sure, but apparently it's food science at work.

Feb 24, 2008
grlwprls in Home Cooking

Lenten Treat? --- Gumbo Z'herbes

When my husband and I made the decision to move to New Orleans I decided to embrace local culture by making him a big (and I mean *big* ) pot of gumbo z'herbes on Good Friday. He was so less than impressed, but I really liked it. Since then I've been exposed to much better gumbo than my novice attempt and I'm looking forward to "knowing better and doing better" this Good Friday. If I don't have to make a roux I'm all for it!

Feb 23, 2008
grlwprls in Home Cooking

New Orleans - Source for Chef Folse's "Encyclopedia"

A Tisket, A Tasket at the Historic French Market has a great price on Folse's book and they ship. The number is (504)524-8482.

The woman that owns the place loves the book and her price is incredible. That's where I got my copy when I first moved to the city.

Feb 23, 2008
grlwprls in Home Cooking

Great Burger in a Magazine Street Bar

The fact that anyone thinks Port of Call is a good burger really makes me wonder. It's a dry tasteless hockey puck (even cooked medium rare) with cold shredded cheese on top.

I've not had a burger at the Bulldog, although I have eaten there. For your future visit the Bulldog is at Pleasant on Magazine. Right across from the Breaux Mart. My neck of the woods!

Feb 21, 2008
grlwprls in New Orleans

Great Burger in a Magazine Street Bar

The Bulldog?

Feb 20, 2008
grlwprls in New Orleans

Paper, plastic or BYOB?

I will admit that once when I ran into Whole Foods without my bag, I grabbed 3 clean paper ones out of the recycle bin by the door.

Feb 12, 2008
grlwprls in Not About Food

Paper, plastic or BYOB?

Actually, Target is now selling its own BYOB bag. It's red and typically in the grocery area. My cashier loaded my stuff right in it without skipping a beat.

Feb 10, 2008
grlwprls in Not About Food

Braised Short Ribs

Try replacing the coke with a porter some time. That's my go to flavoring liquid after doing a recipe from Molly Stevens' All About Braising.

Jan 21, 2008
grlwprls in Home Cooking

help buying a crock pot/slow cooker!

I have a new slow cooker where you can brown in the vessel and then transfer it to the base for the long, slow cooking.

I find the sauces and flavors have lost that decidedly "blah slow cooker" flavor and have also benefitted from the ability to reduce after cooking.

I have a West Bend Versatility (cook because you can also use it for other cooking functions) and a VersaWare (which is a traditional stoneware style, but you can still brown in it - the lid isn't glass though).

Neither one was over $40 if I recall correctly.

Jan 21, 2008
grlwprls in Cookware

Has anyone been to Takumi?

It's definitely Americanized sushi - think of crawfish "salad" wrapped up in soy paper. It's okay, but it's not sushi by any traditional standards on any level. It's a more like a thin wrap sandwich than it is like sushi. We've been lucky inasmuch as our rolls are always good and taste fresh, but word of warning - the snowcrab is crab stick. My husband cannot stand that stuff. Also, the rolls are huge and very filling. But for big sloppy American inspired rolls, they tend to hold together well and I can eat them gracefully with chopsticks. What I don't get is the French bread.

Jan 17, 2008
grlwprls in New Orleans

Crock pots for something other than stew?

I got Lynne Alley's The Gourmet Slow Cooker (both volumes) and I've made some great things that are definitely not stew! I do have the type of crock pot you can brown in on the stovetop, however. I find that makes reducing the rather tasty juices much easier. We really love the Korean style ribs.

Jan 07, 2008
grlwprls in Home Cooking

Source for pork belly?

Thanks, Hungry Celeste! And speyerer, if my trip to the westbank is a failure, I'll certainly try ordering some. I was a little nervous about that since I haven't formed any "relationships" here yet, but there's no time like the present.

Jan 02, 2008
grlwprls in New Orleans

Source for pork belly?

I'm hoping to make a pork belly braise from Molly Steven's All About Braising this weekend; however, I'm new to town and I'm not sure where one can get a nice pork belly. Granted, it's easy enough to find on a menu here, but I'm still developing my marketing habits.

I'm in the Garden District, but if it's not too complicated, I'm willing to travel. I'm sure it can't be as easy as going to Whole Foods (although I was never looking for pork belly and maybe it is that easy).

Jan 01, 2008
grlwprls in New Orleans

Luke Last Night

We ate at Luke on Christmas Eve and absolutely loved it. The food was great (limited menu, though). I had the mussels, which were perfect, and those that had the steak were very pleased. Of course, our 7 year old is desperate for a glimpse of Chef Besh after watching NIC so our wallet much prefers the thought of taking her to Luke rather than to August (although she really loves the sugar and spice duckling at August).

Our service was lovely, attentive but not intrusive.

Dec 28, 2007
grlwprls in New Orleans

Steel wool on AllClad?

I would never use steel wool on my all-clad - especially since they say not to and you wouldn't want to void your warranty. Unfortunately, it's going to be slow going, but I agree that boiling some soap is where I'd first, then to a nylon scrubby and then back to BKF.

Dec 22, 2007
grlwprls in Cookware

Gourmet recipe for roast pork and fennel?

Is it the one posted at toomanychefs.net?

Dec 20, 2007
grlwprls in Home Cooking