Iron Chef WAYCT - What Are You Cooking Today
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Yeah, @jordanscollected it broke my heart to see the whole George Floyd thing…. I used to ride up to Lake Street and hang out around there. I patronized many of the businesses that were senselessly vandalized and passed the spot Floyd was killed many, many times.
That Tree of Life is a magnificent choice for a wedding. One of my best friends did that and then we second-lined to a nice Creole dinner! Love uptown, Lower Garden District, and mid-city. Not a big CBD or French Quarter guy but Frenchman is decent. It's good to see Bywater and other areas becoming less unsafe and having some great businesses there too.
I'm really glad you "get" New Orleans' food scene. It's not all fried shrimp po'boys, etoufee, and gumbo (though I love those things). There are substantial populations of all sorts of places, from Sicily to Vietnam, and they all bring their unique cultures and food there. The openness to new cultures and traditions there is truly analogous to their music scene, where New Orleans welcomes people like the Englishman Jon Cleary or the Swede Anders Osborne into the scene like family. Sure, it's great to grab some fried rabbit livers with pepper jelly at Cochon, or a surf-and-turf po'boy at Parkway, or fine dining at Gautreau's, Coquette, or La Petit Grocery, or jazz brunch at Commander's Palace in the garden room, or a lunch buffet at Dooky Chase (RIP, Chef Leah!), etc... but cross the river and hit up a Vietnamese place on the West Bank too. Or find a place that fuses various of the food traditions in the region in unique ways (Maypop / Mopho come to mind).
One of the big things on my list is to hit up one of Isaac Toups' restaurants. He is Cajun as they come but not excessively locked into any of the traditions and seems to push the envelope quite a bit. Like Shaya, he has worked hard for his community, including providing food for people struggling through the epidemic. Compere Lapin is another one on the list. We had a two-week itinerary to go to Kauai and then New Orleans for Jazz Fest when COVID broke out and scuttled our plans, so I have a serious itch to get back ASAP to a place I'm accustomed to visiting annually.
Let me know if y'all come out to Colorado for sure! Happy to meet up if possible, and at the least I can provide some opinions on what to do food and other -wise. The food scene here surprised me--I left the Twin Cities in 2014 when the food scene there was really getting a lot of deserved hype, but it wasn't the step down to move out here that I had feared it would be.
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@mclaincausey you are highly educated on New Orleans that's for sure. Mad respect for that.
We have been to Bywater American Bistro which was opened by a group including Nina Compton of Compere Lapin fame. We have not been to Compere but it's on our list. Vietnamese and Chinese are huge there. Dian Xin in the French Quarter and Luvi way down on Tchopitoulas we great experiences on our last trip. We have eaten at Maypop and sent others there s it was amazing. We also love the complex flavors of Carmo, and eat there on our anniversary each visit.
We have eaten at Toups' meatery and Toups' South (now closed) and love his take on southern food. His dirty rice was loaded with flavor and the cracklins were crackin. He had a fried chicken sandwich with pickled squash that was out of this world too.
I feel lucky that i have a trip on the books for the not too distant future.
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I love Harissa @Giles, really well done. I suggest spreading on your wonderful bread with sunny up eggs and toast.
Info on those jars? I’ve been making a lot of marinated vegetables lately and those would be perfect for their short stay in the fridge.
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My Wecks cupboard…...Took delivery of some 741's today....So I reorganised.....
I think the 741 will be super useful for me (front left). The large one at the back is completely effing useless for what I do…..
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Thanks for sending. I browsed their website yesterday and I want them all. I initially thought the price was per each and looked for the the Iron Heart logo on them.
They are very reasonable. The quadro or mold will be where i start.
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The 743 is my most used….
https://weckjars.com/product/743-mold-jar/
In fact, in a fit of extreme abandon, I sent one of my precious to @ROman
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@Giles It gets used frequently. I love it.
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I see what you were stirring.
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Sounds / looks delicious with some butter on some home-baked bread
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