BrooksNYC's Profile
Mega Visit -- Trip Report In Progress
When we moved from New Orleans to Chicago, we made twice-yearly trips home on the Panama Limited. What wonderful memories I have of that train!
Galatoire's Godchaux Salad is one of my favorite lunch picks. Good anytime, but especially nice on days when you're not in the mood for butter and cream.
Mega Visit -- Trip Report In Progress
What a lucky find. Ojen on Mardi Gras day was an old Rex tradition!
I believe Martin Wine Cellar bought the last 500 cases of Ojen before the distillery closed sometime in the '80s. My last Ojen cocktail was at Antoine's in '04.
NOLA Cook's Stores? Vintage/Antique Cookware?
Ha! Surreal, isn't it? I'm 60 now. Life is going by so fast that in the blink of an eye I'll either be 75......or outta here.
: (
Mega Visit -- Trip Report In Progress
Would love to know what the Hermes Bar is using as a substitute for Ojen in their Ojen Cocktail.
I used to meet my father at his wonderfully fusty old club on Canal Street, where we'd have a round or two of Ojen cocktails before lunch. This was a very time ago, but I've been fond of anise drinks ever since.
NOLA Cook's Stores? Vintage/Antique Cookware?
I haven't been down in a while, so can't vouch for the closing personally, but here's a thread from the Wormwood Society:
http://wormwoodsociety.org/forums/index.php?showtopic=6335&st=0
A loss, indeed.
NOLA Cook's Stores? Vintage/Antique Cookware?
La Maison d'Absinthe closed on Royal Street in 2010, unfortunately.
However, it looks as though the collection of antique absinthe ware now has a home at the Southern Food and Beverage Museum:
http://southernfood.org/sofab/?p=2733
The Royal Street store used to sell absinthe paraphernalia. The Southern Food and Beverage Museum does not. (I have seen some very pricey antique absinthe ware at Lucullus.)
Nutritional yeast.....which brand?
Thanks so much for the link, onceadaylily. A valuable and informative thread. Have added KAL brand to my list of candidates.
The two brands I mentioned in my original post get great reviews on Amazon. I may have to bite the bullet and pick of a pound of each.
Nutritional yeast.....which brand?
At your convenience, mvi.......no rush. And yes, I'd be interested to know. Thanks!
Nutritional yeast.....which brand?
Thank you, noya. Added to the list!
Anyone else want to weigh in?
Nutritional yeast.....which brand?
Hi, folks. My latest discovery — despite having been a vegetarian for thirty-four years — is nutritional yeast. Don't ask me what rock I've been hiding under, because I wouldn't know where to begin. So many years, so many rocks.
; )
I recently got turned onto a Parmesan-like product called "Parma!" (specifically, the Chipotle Cayenne flavor — deelish). It's pricey, unfortunately, so I'd like to try making it from scratch.
Which brings me to my question: Which brand of nutritional yeast to buy? I've narrowed down my choices to two:
Red Star Vegetarian Support Formula T6635 — $37.00 [32 oz.]
Bob's Red Mill T6635 Large Flake Yeast — $31.75 [32 oz.]
Does anyone here have an opinion about Bob's and Red Star? Red Star is more expensive than Bob's, as you can see. Am willing to buy the higher-priced Red Star, if the product is superior.
Finally (although I can't vouch for it) here's a recipe for homemade Chipotle Parma, snatched from vegweb.com:
http://vegweb.com/index.php?topic=31232.0
Thanks for your input!
Sazerac Cocktail Recipe [moved from New Orleans]
It's a testament to how far absinthe has come since its rebirth that most good absinthes nowadays (including Pacifique) use whole herbs. But choosing the right absinthe for a cocktail requires taste and artistry. I doff my hat to your pathological obsession!
I got interested in absinthe about nine years ago, when decent absinthes could be counted on the fingers of one stump. Nowadays, there are so many good or great ones, I've lost count.
If you ever find yourself in NYC, we'll head over to Maison Premiere in Williamsburg. Check out the absinthe menu:
http://maisonpremiere.com/images/Absinthe_Menu.pdf
Sazerac Cocktail Recipe [moved from New Orleans]
P.S. Is your simple syrup 1:1?
Cocktail alchemy is fascinating. On its own (i.e. in a classic absinthe drip) I think Pacifique is the superior absinthe. But obviously Lucid works better in a Sazerac. Have you experimented with other absinthes?
Sazerac Cocktail Recipe [moved from New Orleans]
A round of applause for the most exquisitely calibrated Sazerac in the history of the universe! You certainly won't find better in New Orleans, or anywhere else, I'll wager. Wow! Thanks for sharing this wonder with us, Gizmo. Can't wait to try it.
RE: The original 19th century version....
I ducked into Tujaque's one afternoon, and asked Paul, the bartender, if he'd make me a Sazerac with cognac, à la the original.
"You like 'em with cognac?" he asked.
"I don't know," I said. "This is a first."
"You'll like the rye version better," he said, "and to prove it to you, I'm going to make you one of each. That way, you can 'compare and contrast', as they say in scientific circles."
I'm a sap for tradition and was fired up to love the 19th-century recipe — how could the original not be a revelation? But Paul was right about me. I preferred the Sazerac made with rye. (Mind you, I was more than happy to compare and contrast until I'd finished both versions.)
Thanks again for the recipe, Gizmo.
Where Should We Avoid?
A Sazerac thread is a great idea, and I'd love to try your Sazerac recipe.
Where Should We Avoid?
Gizmo and Hazelhurst: Have either of you tried the "new" Herbsaint released a few years ago in honor of Herbsaint's 75th birthday? It's actually a re-release of the original 1934 recipe. An article from Serious Eats:
http://tinyurl.com/7u9c4x8
I had a few sips at an absinthe tasting, and found it closer in flavor to real absinthe, and a lot more interesting than regular Herbsaint.
The beautiful vintage label should be easy to spot on a bar shelf. One of us should test-drive it in a Sazerac, and report back.
Gizmo, here's everything you need to know about Napoleon House's Pimm's Cup:
To a tall glass filled with ice, add:
3 oz. lemonade
1¼ oz. Pimm's #1
Top off with 7up, and garnish with cucumber
The nicest thing I can say about it is that it's thirst-quenching and won't shipwreck your day. In any case, Napoleon House feels like old New Orleans, and is a lovely place to ride out a late-afternoon thunderstorm.
Where Should We Avoid?
The Swizzle Stick is in the Loews hotel on Poydras Street. Fine if you're in the neighborhood, but not worth a special trek.
Napoleon House serves middling pub grub, but it's a lovely spot for a drink in the quiet off-hours between lunch and dinner. (It's jammed at mealtimes, so aim for the 3:00 - 5:00 slot.) I'm no Pimm's Cup devotee, although the bar's signature drink can be refreshing on a hot day. And if Mario is tending bar, you can get a good Sazerac (just ask for less sugar).
As you say, most N.O. bartenders will reach for the Herbsaint when making a Sazerac, but nowadays any good bar should have a couple of bottles of absinthe on hand. Just make sure it's decent absinthe so you don't ruin the Saz!
: )
New Orleans in August (seeking advice)
Things don't always happen on time in New Orleans. In fact, time is infinitely elastic in "the northernmost outpost of the Caribbean." Will your bus or streetcar arrive on time? ¡Qien sabe! Pack a sense of humor, and surrender to The Fates.
The way to snag a seat on the St. Charles Avenue streetcar is to catch it at Gravier and Carondolet. The streetcar will be headed downtown when you get on, and packed. But most of the passengers will get off at Canal Street, and you'll grab a seat. The car will then swing around the block and head uptown again.
GW Fins is not unlike a good seafood restaurant in NY, DC, Chicago, San Francisco, Seattle, etc. Which is not to discourage you from going. It's wonderful. Am just letting you know that it's not particularly New Orleans-y.
With an eye to the future, December is a gorgeous time to visit NOLA. The weather is sublime — cool and sunny — and perfect for long walks.
New Orleans in August (seeking advice)
An offbeat bit of advice: Carry a laminated map — impervious to humidity and jungle downpours. I like the Streetwise map. Your neighborhood Barnes and Noble should carry it, or order it from Amazon:
http://tinyurl.com/ltkqaj
Where Should We Avoid?
I love Sazeracs too!
In a concession to the Bourbon Street crowd, N.O. bartenders started over-sweetening Sazeracs about 25 years ago. If you're in a Sazerac mood, it pays to go to a decent bar (the one at your hotel, French 75, Bar Tonique, Cure, Tujaque's, Swizzle Stick, to name a few.) And it couldn't hurt to ask your bartender to go easy on the sugar.
Where Should We Avoid?
The Roosevelt.....fantastic! When the Sazerac Bar isn't busy, it's a great, civilized place to enjoy a Ramos Gin Fizz and (not surprisingly) a Sazerac.
I personally think you're fine walking back to the hotel 'til about midnight. If walking home from Frenchmen Street, Decatur is usually well trafficked. Follow Decatur to Canal, Canal to Baronne, and you're home.
Or call a taxi. It's a quick ride.
Where Should We Avoid?
It's 'FOH-burg 'MA-rinny ( where "MA" is pronounced like the "ma" in "marriage").
I wouldn't trust entirely to serendipity, or you'll run the risk of wasting a meal at a mediocre restaurant. In a great food city like NOLA, that would be a cryin' shame.
The French Quarter is tourist central, so I'd exercise particular caution there. Arm yourself with a list of good restaurants (give yourself two or three choices in each of the neighborhoods you've mentioned), and if there are popular places you want to try — upscale places, especially — don't hesitate to make reservations. They're easily canceled if you change your mind. You'll be in town the final week of Jazz Fest, and better restaurants are likely to be busy.
I love Cafe du Monde, although if you've ever bought a bag of zeppole at the San Gennaro Festival, you could skip Cafe du Monde (a beignet is first cousin to a zeppole). I like to go in the quiet off-hours. It's open 24/7, so you can really stop by anytime.
Bayona, Nola, and Acme are, I feel, overrated, although each has its fans. Nor would I bother with Brennan's. Avoid Court of Two Sisters. Coops serves passable bar grub, but I wouldn't waste a meal there. With a few notable exceptions, the city's best restaurants are, for the most part, outside the Quarter.
Add United Cab to your cellphone before you arrive: 504-522-9771 and 504-524-8380
Enjoy your trip. You're going to have a wonderful time.
Where to stay within walking distance to restaurants?
Couldn't agree more! Shout it from the rooftops!
Diner bread pudding
@ thegforceny:
The moment of pouring bourbon over my pudding caused two women sitting next to me at the counter to stop talking. And the waiter looked at me like I'd lost my tiny mind.
Diner bread pudding
Thanks so much, Mirabelle. I've made note of your recommendation, and look forward to trying Blue Ribbon next time I'm flush. At the moment, I'm searching for humble bread pudding from a coffee shop or diner — something I can grab, without fuss or great expense, when the craving strikes.
As for the pudding at Blue Ribbon, it wouldn't OCCUR to me to share it with anyone, regardless of portion size. Generosity has its limits!
: )
Diner bread pudding
Almost every NYC diner serves rice pudding. Few serve bread pudding, and the Upper West Side diner where I used to go for bread pudding closed a few months back. (An aside: my diner had a liquor license, so I could order a jigger of bourbon to pour over my pudding. While not as suave as a proper whiskey sauce, it was good enough to relieve my New Orleans homesickness!)
Has anyone spotted bread pudding at their local Manhattan diner? Liquor license lagniappe, but not a dealbreaker.
Thanks.
Great gumbo at a hospital?
This is going back 2001-2002, but the Touro cafeteria used to serve great seafood gumbo once a week.
Suggestions for a Foodie's First Trip to NOLA
I've never been wowed by NOLA. If you want to try an Emeril's restaurant, try the eponymous flagship. Better, in my opinion.
GW Fins is very good, but there's nothing quintessentially New Orleans about it. You can find similar restaurants in NYC, Chicago, San Francisco, DC, etc.
I'd recommend Brigtsen's instead. It's at the very end of St. Charles Avenue (Riverbend), and if you don't want to take a fleet of taxis, allow about 50-60 minutes to get there on the streetcar. Best to leave too early than too late, as streetcars run on "Mediterranean" time.....that is, they come when they come!
; D
The fare is $1.25, exact change (bring enough for the round-trip). Hop aboard at the corner of Canal Street and Carondolet -- the last downtown stop before the car chugs uptown again. Brigtsen's is a few blocks' walk from the streetcar stop, so take along a Google Map printout of the location.
If you wanted to make a riotous evening of it (depending on who's performing) you could hit the Maple Leaf Bar after dinner. It's not far from Brigtsen's. Be warned: Maple Leaf is loud and popular.
Napoleon House is beautiful, and feels like old New Orleans. I've always thought of NH as a bar that serves bar grub, not a dining "destination." When I go, it's always for late-afternoon or after-dinner cocktails. (In the afternoon, go between 3-5, to avoid the lunch and dinner crowds.) If the whole gang of you wants to go, phone to see if they can reserve tables for you in the back room. If any of you are sazerac fans, Mario makes a great one.
And just in case, United Cab: 504-522-9771 and 504-524-8380.
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Napoleon House Bar & Cafe
500 Chartres St, New Orleans, LA 70130
Emeril's Restaurant
800 Tchoupitoulas, New Orleans, LA 70130
Brigtsen's Restaurant
723 Dante St, New Orleans, LA 70118
Absinthe in the quarter?
Hey, Joe. You're most welcome, and I'm glad you enjoyed it!
I haven't been to NOLA in a few years, but Pravda is (or was) sufficiently off the tourist radar to feel mellow instead of crazed. How was it when you visited?
