Saw this article at NOLA.com and thought of this thread.

It might be helpful:

http://www.nola.com/dining/index.ssf/...

Got mine from www.sausagemaker.com, and would not think of using my mandoline, again, without them.

The removal of a hunk of knuckle, while slicing potatos, convinced me that the gloves were needed.

I will patronize them, during my August visit.

Not wanting to hijack the thread, but has anyone done: http://www.thenoce.com/

I'm now faced with a quandary for a milestone birthday during a visit to NOLA.

Do I have dinner at Brigtsen's...our hands down favorite....or do I take a class with Chef Frank at NOCE, that night?

Is this the gent, Kuku?

http://southernfoodways.org/documenta...

Looks like we will all have to buy our t-shirts elsewhere.

http://www.nola.com/dining/index.ssf/...

Nice.

I have floated The Munch Factory her way!

Darn skippy!

I'm almost to the dimensions required! Then I get my Perlis suit altered!

The Stetson panama is adequately broken in, and we're geared for Galatoire's! It will be the first lunch of my sixth decade!

CM,

You're spot on. The friend wants to take my wife off the beaten path.

I'll pass along these notes.

For this visit, my wife is concentrating on her friend and the conference.

In August, we have five days and nights in town and will be upping the ante...gastronomically speaking.

Good morning!

My wife is travelling to New Orleans, this weekend, for a conference. She is connecting with a colleague for dinner and drinks, one of the nights she is in town.

The colleague is a life-long New Orleans resident and has suggested the following options:
- "Seither's" up the river for the best seafood in town
- "Rivershack" on River Road in Old Jefferson
- "Restaurant des Familles", in Crown Point
- "Frenier Landing" on the west shore of Lake Ponchartrain

If any Hounds have any insights on, or opinions of, any of these places I will pass them along to my dear wife.

She's up for anything, truly, but she would like the Hounds' opinions, if possible.

Thanks in advance,

Good point.

It's usually fairly easy to find online manuals, for products like these.

Drop the manufacturer's name, and the model number, into Google and you should be able to find a manual, easily.

I am assuming, as this is a second hand unit, that the manual was not included at point of purchase.

One experience (mine) with Cuisinart cookware:

http://chowhound.chow.com/topics/886306

Those Anson Mills "Antebellum Coarse Grits" are fantastic!

+1

A big pot of slow-cooked grits. Onto a plate to cool just a bit. Topped with two poached eggs and Crystal.

If I'm feeling particularly indulgent, half water and half milk, for the liquid and some type of cheese folded in, at the end.

I have found that Boursin, with any of the herb/garlic combinations, is wonderful.

http://chowhound.chow.com/topics/886306

The thread above might be of interest.

We have been to the New Orleans School of Cooking twice and had a blast each time. Mind you, it's not hand's on. The instructor cooks at the front of the room and then the class eats what's been prepared.

http://www.neworleansschoolofcooking....

That is one person's experience!

Have a great time!

We have had this dilemma also.

For our part, we have chosen Remoulade, to good results.

Same kitchen as Arnaud's, nice bar, open/welcoming feel.

Right on Bourbon.

http://www.remoulade.com/

TJ's, hands down.

You will love it.

Online...good call.

I like: www.gumbopages.com

Ola,

I think there is at least one decent thread, here, on this subject.

For my part, I'm partial to Chef Folse's "Encyclopedia of Cajun and Creole Cuisine"...but it is a commitment in dollars/space/time.

The time-honored "The New Orleans Cookbook" by Rima and Richard Collins is very well regarded.

If you're interested in Junior League style books, please let us know. There are MANY that may suit your expectations.

Regards,

jljohn,

THIS forum member thinks you're a genius!

My wife has been after me to organize the bags of Penzey's spices for YEARS. We had them all thrown into a tote in the pantry. A bad mess.

We had gone back and forth about organizing tactics and then I say your photos.

The large drawer in OUR kitchen was for rarely used small/long gadgets.

Now the GADGETS are in the tote and we have (30) pint jars of spices in the re-purposed drawer.

Depending on the product, you can get two four-ounce bags of Penzey's spices into one pint jar.

Many thanks,

Many thanks, for the background, and good wishes back attcha.

I will crack Silver Spoon out, again.

You're right, it's not "cutesy" nor replete with glossy photos.

It's very straightforward.

I will re-double my efforts to use it, when I want to cook something from Silver Spoon....with deference to Ms. Hazan.

Yeah, what she said!

Many thanks,

A pressure canner can act as a pressure cooker, a pressure cooker should not be used as a pressure canner.

Do I have that summary accurate, please?

Yeah, I don't WANT to dislike it, I just cannot see the qualities that make it "The Italian Joy of Cooking".

I had such high hopes that I bought it NEW <gasp> from an actual BOOK STORE....I think that's what they used to call them...

Now I see it for pennies on the dollar I spent, on Alibris.

If I can be provided with the insight to get to an "ah HA" moment, I'll apologize profusely....sincerely.

Fowler,

I have neither found inspiration from "The Silver Spoon" nor have I heard substantive accolades.

Please tell us what you like about that tome.

Personally, I really WANT to like it.

I just do not, yet. Perhaps you can illuminate qualities that ellude me.

My wife, just last night, made "Jollof Rice" for the first time.

It was a recipe in Madison's Sunday State Journal.

It's West African in origin and she works with a gent from Ghana. He said it was not authentic, but it was fantastic, anyway.

There are any number of recipes to be Googled, and the protein can be anything.

Think jambalaya.

We had a fun and tasty lunch at B&C Seafood, in Vacherie, after touring the Laura plantation.