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Foodies from the forum on nomenu.com

Jazzy,
Most from tom's old site are on Mr. Lake. aboy still posts a number of time daily and most have stayed under their old monikers. Everyone seems to be much nicer and there are even Thursday lunch get-to-gethers.

Oct 20, 2011
Panama Hat in New Orleans

Best bites in the Quarter?

The feta crepe with crawfish sauce at Muriel's.

Oct 14, 2011
Panama Hat in New Orleans

Where to find Crawfish next week??

I just walked by the Alpine Restaurant on Chartres and there was a sign outside for boiled crawfish. That's all I know as there was no price and I've never tasted them there.

Oct 10, 2011
Panama Hat in New Orleans

any reluctance about eating gulf coast shrimp and oysters??

If you think of what has been coming down the MS River for the last 100 years and we have eaten the seafood without a problem, the BP oil spill is not worth mentioning.

Sep 05, 2011
Panama Hat in New Orleans

Patton's Hot Sausage Patties

The only way I find it good is pan fried and on Leidenheimer's with mayo and pickles. This is a good hot sausage po' boy. Other than that, I can't eat it. I usually eat this po'boy about every two weeks. Before commenting, try it.

Jun 20, 2011
Panama Hat in New Orleans

Grits

Dorignac's has old fashioned yellow grits in a clear bag. I can't remember the brand and I'm not at home now but you can't miss them. They take at least 30 minutes to cook. Four parts water to one part grits. I put the grits into the salted tap water and then turn the fire on and stir occasionally; this keeps them from getting lumpy. Put a big slab of butter in them when they start to thicken. Some like to add cheese at the very end but I'm not a big fan of cheese grits. If they get too thick, just add a little water and stir it in.
Nothing fancy or gourmet about grits.

May 29, 2011
Panama Hat in General Topics

Crawfish Boils This Weekend 2011

Just had another batch at Yo Mama's. Real good. I checked at "Somethin' Else" cafe on the corner of Conti and Exchange Alley and they are going to boil some tomorrow (Friday, 4/1). I'll report back.

Mar 31, 2011
Panama Hat in New Orleans

Best place to eat crawfish

Yo Mama's in the 700 block Saint Peter--across from Pat O's. I'm Cajun and can never remember not eating crawfish. These are real, real good. They boil them Thurs thru Sun at 1:00, 3:00, and 6:00.

Mar 20, 2011
Panama Hat in New Orleans

One meal in New Orleans (Saturday Lunch)

Crawfish at Yo Mama's. They are in season and getting bigger.

Apr 07, 2010
Panama Hat in New Orleans

New Resident Seeks Mardi Gras Eats

Be a local---Popeye's.

Jan 28, 2010
Panama Hat in New Orleans

Help!!! Running into a Problem

Mandina's on Canal. Good red beans and rice with Italian sausage (or with breaded pork chop or, I think, fried chicken). Start with the crab claws but you'll need more than 1 person.

Jan 09, 2010
Panama Hat in New Orleans

Does anyone remember Turci's?

I have "The New Orleans Underground Gourmet" and he has Turci's at 914 Poydras. Something unusual, it was closed on Fridays.

Dec 08, 2009
Panama Hat in New Orleans

HELP! Only here for 3 days and looking for the BEST Potato Salad in New Orleans!

Schaeffer's seafood market in Bucktown. Has big chunks of egg whites.

Sep 20, 2009
Panama Hat in New Orleans

Best boiled crawfish in French Quarter

Yo Mama's on St. Peter across from Pat O's has great crawfish boiled on Thurs thru Sun at 1:00, 3:00, and 6:00. It is the end of the season now so he may have stopped.

Jun 17, 2009
Panama Hat in New Orleans

BBQ Shrimp Secret

I've always wondered the some thing and can't find an answer anywhere--maybe cause most use Whooster in it. But according to Celeste's link, there was no worcestershire.sauce in the original dish. But then, again, we call our roux based crawfish dish "bisque".

Jun 02, 2009
Panama Hat in Home Cooking

Dog-friendly in the French Quarter...

You can sit outside with your dog at the Orleans Grapevine in the 700 blk of Orleans and the food is pretty good.

May 20, 2009
Panama Hat in New Orleans

Middendorf's since new owners?

Jeeves, Does Hymel's have it all year or just during crawfish season? Oh, and thanks for the tip.

May 19, 2009
Panama Hat in New Orleans

Middendorf's since new owners?

You very obviously are not from south Louisiana. Look in John Folse's "Encyclopedia....", River Road Recipes, Collins' "New Orleans Cookbook", etc or ask anyone from down here. I'm 66 years old and that was the first time I have ever seen a cream based crawfish bisque. I'm not saying it wasn't good just that it is not our crawfish bisque.

May 18, 2009
Panama Hat in New Orleans

Middendorf's since new owners?

I've been a few times and it is as good as ever. The only problem was on the menu he had added crawfish bisque; but when it arrived, it was cream based, not roux based. It would be good at Bella Luna but doesn't fit in at a fried seafood place. I was so disappointed that I didn't like it--it may have been great but as I said, wrong setting for it.

May 18, 2009
Panama Hat in New Orleans

Royal House Oyster Bar?

LH This is where Tortorici's use to be.

Apr 19, 2009
Panama Hat in New Orleans

New Bar at Antoine's

We've gone there frequently since the day it opened. Beautiful bar with a nice little menu. I haven't had the poboy yet but love Oysters Foch. We had crawfish bisque which was good but no heads and the seafood gumbo which was very good and full of seafood, esp oysters. Their roux was done perfect.
It's the Hermes bar and as I said, beautiful. The doors open right onto St. Louis.

Apr 06, 2009
Panama Hat in New Orleans

Late Night Dining at Yo Mama's

scrum, If you're up during,daylight, try their crawfish. I had some yesterday and they were great.

Mar 27, 2009
Panama Hat in New Orleans

Why the Anti Antoines bias on the forum?

B.Hunt To eat in the "here and now" to me means modern fad food. I want occasionally to eat in the "back and then" and IMO no one does that better than Antoine's. If I want a classic escargo bordelaise, tournedos with marchand de vin sauce or bearnaise sauce, or other such things, where else in NO do I go; not plays on these things or fad interpretations or the chefs twist of the day, but the real stuff, where else do I go?

Mar 24, 2009
Panama Hat in New Orleans

Why the Anti Antoines bias on the forum?

Hunt, "One must dine in the here and now" All the time?

Mar 21, 2009
Panama Hat in New Orleans

Why the Anti Antoines bias on the forum?

Bayou, The style of food in most reviews does seem to be the problem. Most reviewers are now captivated with modern fusion and odd, IMO, combinations of food and also in the descriptions of foods--"only the shrimp caught off the left side of Charlies Jones boat which only goes out on Tuesday from Venice etc"
Go to Antoine's, order Tournedos with Marchand de Vin sauce (emphasize how you want it done. Their weakness is overdoing the steak-just send it back) and watch the simple presentation of a very classic dish. As at Galatoire's the food is main point, not cuteness and fad. I go to Galtoire's frequently but keep Antoine's as the more elegant place. Notice, it has been there for 160+ years and not just by some fluke.

PS: in case anyone wants to say "Hah, they overdo their steaks. See I told you" I have eaten at Ruth's since it was on the corner of Broad and Ursuline and have had to return their steaks occasionally.

Mar 20, 2009
Panama Hat in New Orleans

Why the Anti Antoines bias on the forum?

MS, I just went back to Collin's 1970 "Underground Gourmet" and he starts the review "The decline and fall of Antoine's has been greatly exaggerated." and "Antoine's is very French and very much old New Orleans...". And this was in 1970. It appears the argument hasn't changed.
What do you want Antoine's to ADJUST to--Bayona's? If you don't like the food there, don't eat there but don't ask them to change to a fad.
I love traditional, un-stacked, non-fusion food. Please never let Antoine's, Mandina's, Liuzza's, Mosca's, etc ADJUST.

Mar 20, 2009
Panama Hat in New Orleans

Why the Anti Antoines bias on the forum?

I don't think the Guste family owns it any more. I'll find the story and get back to you on that. Just in passing someone told me it was sold to someone who worked there a long time.
They have opened a beautiful new bar in the Hermes room that opens onto St. Louis and we have been there frequently since it opened just before Mardi Gras.
IMO if you have an infusion of new energy and a fresh eye, you will no longer have Antoine's, just a restaurant with Antoine's name. I take people there to show them what classic French cooking with a slight NO twist is.

Mar 19, 2009
Panama Hat in New Orleans

Why the Anti Antoines bias on the forum?

Interesting what y'all are saying but where else can you find a traditional Marchand de Vin sauce or Escargo Bordelaise. Any other restaurant has a play on these but not the traditional. It is a great restaurant to go back to the basics. They haven't "reached out" and I go there frequently for a great French restaurant, not Creole or stacked, but French.

Mar 18, 2009
Panama Hat in New Orleans

Sichuan peppercorns

I bought mine at the Oriental Market at 3324 Transcontinental. I think that is the corner of Vets and Transcontinental.

Mar 18, 2009
Panama Hat in New Orleans

Why the Anti Antoines bias on the forum?

I agree, Lyo. I like old French food and sauces and enjoy Antoine's. Nothing fadish, no stacked food. Just good old fashion sauces and presentations.

Mar 17, 2009
Panama Hat in New Orleans