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joeljcj2's Profile

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nola---courtbouillion?

brennan's redfish grill has a redfish "stew" which they claim is in essence creole courtbouillion -??

Jul 15, 2014
joeljcj2 in New Orleans

nola---courtbouillion?

i will call commanders asap to find out when they might have courtbouillion during our next stay . thank you.

Jul 15, 2014
joeljcj2 in New Orleans

Has anyone thrown or been to a party on the second floor of the Napolean House on Chartres?

we have stayed upstairs in the rental rooms a few years ago. they were an old apartment--quite charming and old fashioned, occupied originally by the current proprietor's (Sal) grandfather. it is a charming venue and very new orleans in attitude.

Jul 14, 2014
joeljcj2 in New Orleans

nola---courtbouillion?

i had a great one in lafayette 2 years ago --Tcoons---but i never see it on a nola menu

Jul 14, 2014
joeljcj2 in New Orleans

nola---courtbouillion?

does anyone know of a restaurant in the nola area or close by that serves a good courtbouillion---catfish or redfish?

Jul 14, 2014
joeljcj2 in New Orleans

Kingfish, La Petite Grocery, or Peche - only meal in New Orleans?

kingfish was disappointing--despite our wonderful memories of gabrielle. too many good places to waste time on this incarnation .

Jul 10, 2014
joeljcj2 in New Orleans

Request for Chicago-only Dining Experience

bodhrani's list is well thought out. el ideas, goosefoot, schwa are unique, excellent and hard to get reservations ( 90 days email at midnight)

fat rice, longman and eagle/ruxbin---all no reservations

ethnic is where chicago shines--large immigrant population: devon ave indian subcontinent; devon ave; udupi---madras southern vegetarian is a standout
argyle street vietnamese; we like hai yen
ukranian village: shokolat --she actually has a light delicate touch with traditional ukranian dishes
polish-borscht and kielbasa--all up and down milwaukee ave between diversey and belmont
red sauce italian--gio's on about 28th street just east of halsted
high qual italian: spiaggia is the best
bayliss's places: topolabamba /frontera/ xoco are elegant superb/midlevel excellent/streetfood great
hot doug's
i don't fancy greek myself but it's there on halsted street
good ribs--not ole time southern or kansas city--chicago tends to go a bit sweet
chinatown---the lao restaurants (lao sze chuan, etc. ) are all quite excellent
tre kronor is unique--a smidge bland but that's northern europe---homestyle country swedish

that shuls keep you fed for a few days

Aug 16, 2013
joeljcj2 in Chicago Area

Where can I buy the most authentic kielbasa in chicago?

gene's ( ??eugenes"s) sausage shop---about 5000 west +- on belmont
bobaks --they have a plant and outlet on archer near midway airport
gene's also has a sort of relted--yuppieish outlet on lincoln ave near lawrence---it's pretty good but not like the original

Aug 16, 2013
joeljcj2 in Chicago Area

Anything Chowish Between Thibodaux & New Orleans?

mittendorfs just north of la place-----worth a detour

Apr 08, 2013
joeljcj2 in New Orleans

Roussell's Restaurant in LaPlace

world's largest cast iron frying pan / or am i confusing this with another reataurant out around la place?

Apr 08, 2013
joeljcj2 in New Orleans

lilits -- houmas plantation

is lilit's food interesting, exciting, different, particularly well done? years ago we ate at several plantations( i believe on the west bank as it were )and they were mediocre at best. we could take the tour and go to hymel's -which i love??

Feb 23, 2013
joeljcj2 in New Orleans

Is The Bazaar worth it?

bazaar is incredible. sea urchin ,pasta done as paella in squid ink, stunning. fully priced but worth it.

Feb 23, 2013
joeljcj2 in Miami - Fort Lauderdale

gumbo z'herbes

could you expand on "good little local places" just exactly what i was searching
who;where. what sort of specialities, what days??

Feb 23, 2013
joeljcj2 in New Orleans

Italian in N.O.

mosca's--across the huey p long bridge, may not be what it was ( by a long shot) but it represents 1920's gangland-chicago sicilian meets gulf seafood. it is a quintessential nola italian roadhouse...once a new orleans treasure, now faded but still remarkable in its way..
irenes in fq is great
mandina's on canal is sort of basic italian, but is a good example of new orleans neighborhood italian---good fried oysters, turtle soup, oyster-artichoke soup... etc.
no reason to go to new orleans for philadelphia/chicago red sauce italian--you can get that there---go to a nola italian oyster softshell crab turtle soup place.

Feb 20, 2013
joeljcj2 in New Orleans

Dinner Recommendations

1) Brigsten’s 2) Galatoire 3) Herbsaint

you cant go wrong. good better best --in any order you choose

Feb 20, 2013
joeljcj2 in New Orleans

The coming closings of many old time new orleans restaurants

one week a year --for 45 years we have returned to nola. we seldom ( once every 5 years or so) go to antoine's or commander's, but we do go to the old favorites in a sort of a rotation...galatoires one year, arnaud's one year, broussard's, brigtsens , gautreau's every year,. sure we have favorites (brigtsen's, galatoitres, gautreau's) and we try to go to one or 2 "new "places every year.
new orleans without antoines--unthinkable.( without brennan's or court of 2 sisters would be livable--but undesirable)
there has to be continuity--otherwise why come to nola. there is better high end in chicago, san francisco, new york, even las vegas (yech). but casamaneto's, liuzza's, mittendorf's--not only irreplaceable but the reason to pilgrimage back to nola.
even the "new " places--herbsaint, august...have a particularly new orleans charm and repertoire... fresh gulf fish, oysters, turtle soup, etc. that is unique and a magnet.

still there is reason to keep their feet to the fire. as time goes and chef's change, even the best of operations get sloppy. broussard's was awful for some years, arnaud's mediocre for a few. let them know we love and support them but they must maintain high standards. see you at commander's this year.

Feb 20, 2013
joeljcj2 in New Orleans

gumbo z'herbes

anyy ideas on where to get a gumbo z'herbes in the greater new orleans--lafayette area ?

any ideas on restaurants in the portugese region southeast of nola?

Feb 20, 2013
joeljcj2 in New Orleans

new years eve-mexico city

cristina: thank you for your offer. i have "open table" reserved for new years eve at diana.---and i have reserved at monte cristo for lunch jan 2 on our way to the airport. i was a little surprised at the number of places i had hoped to eat at that were closed for the holiday period. ( many years ago we were in vienna for xmas, and i, thinking vienna was a religious city, moved us over to then communist budapest. budapest was closed tighter than a drum,--we actually couldnt get a meal- while vienna, i am told ,was swinging. so this year i chose mexico city for new years and found pujol and others closed up.) ah well--we will have a great time either way, and i suspect both diana and monte cisto will be fine.

Dec 11, 2012
joeljcj2 in Mexico

new years eve-mexico city

again i ask-does anyone know and reccomend a fine ( mexican) restaurant open in mexico city new years eve. the closer to zona rosa the better.

Dec 11, 2012
joeljcj2 in Mexico

new years eve mexico city

thank you. i have just been reading your blog and it is quite wonderful. i still am hoping to find a wee bit of new years festivity, but if nothing turns up real soon, i will try to reserve at diana.

Dec 03, 2012
joeljcj2 in Mexico

is there an albanian restaurant in chi?

is there an albanian restaurant in chi? or any similar southern "jugoslav" moslem style food? i know there are great northern jugoslav restaurants scattered , but we are looking specifically for albamian or the like.

Nov 24, 2012
joeljcj2 in Chicago Area

Chinese / Taiwanese Restaurants in Greater Chicago Area

chinatown---cermak road=22d street, just west of clark , is an active chinese colony. there are sevral variations, on wentworth, in the "new" chinese center on the north side of 22d there are several restaurants each pertaining to the cuisines of a specific region. ( i.e. -mr LI has LI szechuan, LI mandarin, LI cantonese...etc, plus there are several "hong kong" styke restaurants, a couple of bbq's, a couple of dim sum's etc. chines customers we once did usiness with, liked teh "Li" restaurants, and also liked Phoenix ( south side of 22d).

Nov 24, 2012
joeljcj2 in Chicago Area

new years eve mexico city

i think i understand that new years eve is not celebrated in the same manner as the u.s. but finding that we will be in mx city (zona rosa) for 2 nights (new years eve and jan 1 ) i was looking for suggestions for a first class meal with perhaps a wee bit of a celebration? i do see that many places are closed that night

Nov 24, 2012
joeljcj2 in Mexico

Fresh turkey in the fridge

i believe that birds can be kept in the mid 30's for much longer than you can imagine. i have some reason to think that supermarket chain birds ( i am actually here thinking of chickens) do not do not go"on sale" ( that is reduced price) until after 10 days in the store, and there can be at least 5 days from processing to store receipt. i bought my fresh bird this year on sunday. i called on friday and they were just receiiving. i asked should i wait till wednesday to get my bird and they said ---"same bird--your fridge or ours" in chicago 99 cents would be a wonderfully low price for fresh.

Nov 20, 2012
joeljcj2 in General Topics

Green Chartreuse - what recipes are out there?

there is an old cookbook/travel book called "auberge of the flowering hearth" about an auberge in -i believe the jura district if france--or thereabouts--in the hills south of alsace--just west of or southwest of geneva---author --andriess (sp?) which has a detailed recipe for chartreuse souffle.

Sep 10, 2012
joeljcj2 in Spirits

Is Blue Hill at Stone Barns worth the aggrevation of making a reservation?

there is a difference of opinion as to what constitutes fine dining. complex, non-traditional combinations and sauce components have become all the thing. ( i am in chicago now but of new orleans- 23 yr old chefs and nouveau saucing now dominate chicago--and i love it--it is exciting ) --BUT the basis of fine food--to me--is fine ingredients, perfectly prepared. blue hill represents that in the finest french tradition. many years ago one of the great chefs of marseilles did no saucing other than meat ,fish, poultry juices reduced and paired with a complimentary wine. elegant--yes. boring certainly not. once years ago at what was then the finest eatery in paris i mentioned in deprecation that as wonderful; as the chicken was, hell it should be--we cant buy a chicken at home that tastes like that. the waiter overheard, the owner came out and explained that the chicken tasted like that because he raised them himself, changing the food as the bird developed to foster -nutty flavor in the legs, light clean raspberry in the breast, etc etc. plus veggies roasted to bring out veggie flavors

it would be nice if reviewers would be more specific so one knows the individual tastes being presented. weedy rightfully points out that my palate prefers one style, his another. this should be of some value to the individual requesting info re blue hill. not dramatic, rather simple and extremely fine food flavors, very well brought out. not molecular, not dramatically sauced--but what a piece of lamb or pork or chicken.

Sep 03, 2012
joeljcj2 in New York State (exc. NYC)

oysters in the hampton's

it seems to me i read, a few years ago, about wonderful oyster beds in the hamptons . are there such? are there oyster bars or the like to try out these wares?

Sep 03, 2012
joeljcj2 in New York State (exc. NYC)

Is Blue Hill at Stone Barns worth the aggrevation of making a reservation?

absolutely. first class ingredients, straightforward, clean, pure preparation. they can get a touch precious in their service--but the food is wonderful.

Sep 03, 2012
joeljcj2 in New York State (exc. NYC)

Toronto Oyster Houses

black hoof is a wonderful toronto restaurant. high qual but not fancy. not an oyster bar per se---but they certainly would know who's got the good oysters. the pei malpec should be coming in now- just maybe the worls's finest erster

Sep 03, 2012
joeljcj2 in Ontario (inc. Toronto)

Steel cut oats without milk

3:1 water, low heat -- simmer about 25 minutes...add cold milk or buttermilk at service

Sep 02, 2012
joeljcj2 in Home Cooking