Below is the recipe for Pops’ favourite dish. Here is a recent variation. Pops often signed off his letters with variations of Red Beans And Ricely Yours. No surprise then that there was even an album carrying that title. And after all that gastronomic activity . . . well, you leave it all behind ya.…
New Orleanians and Southerners generally have a penchant for fried food. They are not the only ones – the Scots and other UK Northerners even deep fry Mars Bars! Here is a nice article on the way frying should be done using all manner of food. Must try the chicken recipe. Deep fryingfoodGerard Marasnew orleans
No, not that but it might as well be. Here is the very excellent Lorin Gaudin on desserts (or puds as we Brits like to call it). By the way, I had the best sticky toffee pud I’ve ever tried in Toronto a few nights ago at House on Parliament – the rest of the…
An alternative take on NOLA nosebag. Not the usual suspects . . . which is refreshing. foodMichael Doylenew orleans
OK, so it’s just gone on Saturday but I’ve been meaning to bring Scott Gold’s column to your attention. Check out his other entries. foodFood pornnew orleansscott gold
Lolis Eric Elie’s latest. It’s the cookbook of these characters. foodLolis Eric Elienew orleansTreme
The chirpy chappy that is Andrew Zimmern on the Travel Channel. Andrew Zimmernfoodnew orleans
Paul Gerard interview. The Braiser: I fricken’ love anything that has to do with New Orleans; I lived there for a while. I think anyone who’s stayed there for a while gets homesick afterwards, and just gravitates towards anything relating to New Orleans. Paul Gerard: It’s so true. You know the song, “You Know What…
Saundra Green’s NOLA cooking classes. “We don’t count carbs and we don’t count calories,” Green jokes. “If we know we are going to be really bad, we just double up on the Lipitor.” She can’t resist adding that her grand-mère (grandmother) ate bacon fat every day of her life and lived to be 102. This…
Though the headline doesn’t really connote what’s on offer (well, today is billed as a big Stones day), here are two NOLA food articles. The second is especially interesting. Embracing the goat in NOLA Overeating in the Big Easy The enemies are not our trademark foods, like boiled crawfish, shrimp remoulade, debris poor boys and oysters…
manwithoutqualities 