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A Salt Tasting: How Do They Stack Up?

Mary Murphy offers an overview of some of the good stuff, a world away from the nasty salt that most people are exposed to. I am familiar with A, a version of C, E, F, and H. For A, E, and H we purchased large sacks in Guérandeto to encrust a fish on a BBQ. The Canadian…

Red Beans and Rice Winner

The first ever winner of NOLA’s red beans and rice competition is Chef Cedrick Lewis of Cornet. For $14 well worth checking out his handiwork as well as the runner up Avery’s Monday (of course) special for $8.75. Full report here. A New Orleans classic, seasoned with the “Holy Trinity” of spices topped with a green onion smoked sausage and…

Époisses de Bourgogne

Époisses is so stinky that it is banned on public transportation in France — a country usually tolerant of such aromas. Unbeknownst to me, my hosts in Bourgogne packed some really ripe cartons into my luggage for me to take back to London: it really was quite noticeable in the Tube but of course I played…

Food on the road

I’ve been on a road trip for a month or so and as such have had the opportunity to randomly sample a cross section of food in several states/regions/price ranges/types of eatery and so on. After some sixty meals the dishes that stick out are as follows: A bowl of chili ($5.50) in Butte, MT…

Jefferson’s Bourbon

I chanced across this new item at my off-licence and gave it an enthusiastic go, given the limited selection of bourbons usually on offer there. It is a blend, typically not my usual preference especially for Scotches, not on the grounds of snobbery (blends have 90% of the market and there are superb blends), but because I appreciate the…

New Zealand Mussels

On the lookout to bulk up my proposed spaghetti marinara I chanced upon New Zealand Greenshell Mussels in my crappy major chain supermarket. Wow! Unlike the miserable looking packs of cheaper vacuum packed mussels from China, these actually looked inviting and cooked up very nicely despite being frozen on the shell. They weren’t sinewy, they had much “melt-in-the-mouth” flesh and…