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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…

Morgon Mathieu and Camille Lapierre

I had hoped to score a $20 bottle of Morgon but they were out. So I went with this one hoping for that dank, damp character that I so enjoy, impressions not exactly jibbing with an expert opinion as per below. In addition I experienced an almost carbonated bubbly feel on the tongue. The aroma was fantastic:…

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…

Smoke & Mirrors

If you like Islay single malts and/or smokey dark chocolate, you might like this brew, not to be confused with- but certainly a good accompaniment to- reading the very excellent Smoke and Mirrors by James Robert Brown, one of the earliest and one of the most smarting bitch-slaps to the social constructivist tripe (typically associated with gender studies,…

Laphroaig Lore

I own enough square footage (albeit not contiguously) of Laphroaig to build a decent sized detached house on. Last night I tried Lore for the first time and my default scepticism was immediately and absolutely blown away. This was possibly the greatest all round Islay I’ve ever had. If I were to offer an analogy…

Red beans and rice

Who Cooks The Best Red Beans And Rice In New Orleans? Someone should enter Pops and Lucille’s recipe. Then send in the cavalry :) Twenty minutes later — Bisma Rex and Swiss Kriss gastronomyLouis ArmstrongLouisiananew orleanspopsred beans and riceswiss kriss