cake cafe on Spain in the Bywater

Chef Duke, from Cafe Giovanni made shrimp remoulade rolls for the seafood fest. Can't get any better than that.

Last time I went to Jacques Imos I ordered it and it never came. Too much of a zoo for my liking unless you can get the table in the window next to the bar. And to be honest the Palace Cafe cheesecake was cold, not even room temperature. There are better options out there, but I don't know who has a savory cheesecake consistantly on their menu. They may be out there I just dn't know.

If you go to cafe Atchafalya be sure to make a reservation. Always packed. That is probably good advice no matter where you go.

I live in Treme. It is a gold mine. Bywater, Marigny, French Quarter all within a walk or a short ride. It is Heaven.

I am new to the neighborhood, so thanks for this post. I must say I have dicovered a whole new world of ittle gems I never new existed.

Haven't been to the Pharmacy or the Lath house, but you have made me want to learn more. My suggeston is Galvez because of the view. The river is it's own entertainment and should dazzle any land locked guests.

soft g- ear-oh

Mr. John's steak house, Superior Seafood, The Fat Hen, Vincent's to name a few.

Maybe Drago's downtown.

I get it . Thanks for each of your responses.

science guy,
What happens to the water when the ice melts. Full glass of ice, full with liquid, it never spills over.

What ever happened to the riverbend appetizer/wine crawl?

No, saw it mail order. Is this something great?

I have just become aware of a movement about wasted food and food recovery. Jonathon Bloom Blogs on wastedfood.com. A wealth of information on the subject and it's environmental impact methane gas, for one and the amount of water used to process our food from hoof to table and seed to whatever it grows is unbelievable. I am in New Orleans and want to start a movement here to develop a food waste system.

Ruby Slipper on Magazine just off Canal. Breakfast till 3PM.

Good suggestion or Mr. B's maybe. Lively and great food. Gumbo ya ya

Spain in the Marigny. Breakfast, Lunch 7 days a week till 3 and the most delicious offerings imaginable. Friendly neighborhood atmosphere, very affordable, and just a great place for those who seek out breakfast past 9AM. But I went for breakfast and opted for their Reuben which with house made slaw and dressing ended up being on my top ten list for best Reuben. Marble Rye just delicious.

I think you should talk to chef Duke at Cafe Giovanni. He has a room you could use and he will work with you on pricing. He is a great guy and will , well I was going to say bend over backwards for a group like yourselves, but that might be misconstrued, so suffice it to say, good food, great bar, and really friendly atmosphere.

Any type of food will do, no chains please. Breakfast, lunch, or dinner. Ethic food a definite. I am coming from New Orleans and you know we live to eat. Thanks

OOO! that sounds delish. My Meyer lemon tree is ready to harvest here in LA.. Maybe I could substitute that for the Tangerine?

Anyone ever done this? I found a few recipes. What I was wondering is can you cook the ginger with the skin on and then remove the skin?
If some one has a recipe they have tried and liked that would be helpful too.
I want to make this and give as Christmas gifts

WOW, You found it. Many thanks. That sounds like exactly what I remember.

Lawhound05,

I hope you find it. My Mother was English and I am sure it was a family recipe. She was a wonderful cook and baker, and I never saw a cook book growing up. Someone had to have taught her.

Paprikaboy,

A different version, but I like it and will try it. Thanks

My Mother used to make this pudding, at least that's what she called it. It didn't have a whole lot of flavor but was great with pot roast and gravy and even fried till brown the next day. I remember there being a large linen napkin involved and the whole thing dropped into boiling water. Definitely not a dessert. Any one know what I am referring to and where to get a recipe?

I got one as a promo I think. Anyway it was sharp as a razor for a good while I guess, but now quite dull. Can I sharpen it like a steel knife?

This is such a great resource. Thank you all.

Thanks Will. I will do that in the future.

Peg, I thought of freezing, and I like the ice cube idea. Can one still get zest from frozen citrus?

Every time I buy lemons at the market and bring them home they are covered with mold in a matter of days. Inside or outside the frig. The lemons from my meyer lemon tree never get moldy. Anyone know where the mold might be coming from?