Great article Ms. Chen! I grew up in central NJ eating Manhattan and New England Clam Chowder. Loved them both, especially with our locally made OTC Oyster Crackers (Original Trenton Crackers). Big round hard crackers that you'd have to smash up before eating. Good stuff!
Definitely rude. This cellphone addiction gets worse and worse. A friend told me she went for a massage and halfway through she only felt one hand on her and wondered why. Yup, the massage therapist was peering into her phone.
Happiest days of my life were hanging in SF Coffeeshops in the 70s. Barely employed but full of energy. Malvinas in North Beach was my favorite and the various places on Haight and in the Mission. Starbucks, while welcome in an airport or in unfamiliar locales, is a pale imitation of the vibrant real coffeeshops. Great discussion.
Haven't made this yet but I do use my pasta roller for other cracker recipes and wouldn't do it any other way. This is basically poor people's food so a spoon, a mixer, whatever works. I agree with maladrin, experimentation is the key here as flour, humidity, equipment and esp. ovens all factor in. But, worth the effort. Seen how much this stuff sells for at Whole Foods?
I'll have to make this. Zatarains Creole mustard is excellent any readily available even here in Southern Illinois, provides that Horseradish kick hollyd mentions. Anthony Bourdain talks about shallots in "Kitchen Confidential." He credits shallots with producing that special restaurant taste in many dishes. Anthony is anything but pretentious. I use them whenever I can. Love the extra flavor. In the market next to the onions.
You might want to venture up to Baton Rouge. For fine dining there Mansur's on Corporate Blvd, try the chargrilled oysters. For a high decibel LSU experience try Chimes near the LSU north gate, lots of fun appetizers and a great pint of Abita Turbodog. Downtown, the Capitol Grill has good food in a pleasant setting. Have a drink or two across the street at the recently reopened refurbished hotel (name escapes me!). Check out the Shaw Center for Performing Arts. Always something interesting in a terrific venue. Enjoy your stay. I lived there 5 years and miss the people and the place.
Creme Fraiche is easy to make, does take some planning ahead. I found this on the web. Great on fruit!
1 cup whipping cream mixed with 2 tablespoons buttermilk. Combine well in glass jar and cover. Let stand at room temperature (about 70 degrees F.) for 8 to 24 hours, or until thickened. Stir well and refrigerate. Use within 10 days.
One of my favorite soups is Oyster & Artichoke. Frozen artichokes are perfect. Search around on Chow and you'll find discussions and recipes, especially the New Orleans board. Mandinas in New Orleans makes a wonderful version. I've also made it with shrimp or scallops for friends not inclined towards oysters.
Soup, it's a wonderful meal! If you're not going to consume the whole pot in one sitting you might want to cook the pasta separate and just add the desired amount to each bowl upon serving. That way it doesn't get all mushy. Restaurant trick.
Hi Peach! Just saw this, don't know if I missed the event. But anyway, I would recommend Mandinas in Midcity. Great neighborhood place, lots of kids, casual and reasonable. Try the artichoke & oyster soup. Happy Birthday!