Guest the_muddy_man Posted February 21, 2007 Posted February 21, 2007 JUST SITTIN AROUND LISTENIN TO ALL THE MUSIC AND FUN ON WWOZ DO YOU KNOW WHAT IT IS TO MISS NEW ORLEANS? 8-) Quote
Super User Sam Posted February 21, 2007 Super User Posted February 21, 2007 Yes, I do. I was born and raised in NOLA and I used to ride in the Sparta parade; the one that kicked off the night parades in New Orleans.  It was a blast. And fishing in the Mississippi Sound, Lake Pontchartrain, Lake Borgne, the Biloxi Marsh,  Grand Island, the marshes in Lafourche Parish, the Gulf, Des Allmands, Rigolets area, the marshes and Audubon Park Lagoon brings back wonderful memories. When we go back for Mardi Gras we watch my high school's marching band in the parades. When I attended Fortier (Fort-Jay- its French) we were the top high school in New Orleans and we were the Tarpons.  We had an orchestra; not a marching band. Fortier is now the Catfish.  And us "guys" can't go back to visit the school as it is too dangerous. What are your favorite places to eat in NOLA?  I like R&Os by the lake; Serio's downtown for po-boys; Mike Anderson's for Seafood; and my friends homes for redfish, fried catfish and crawfish boils. If you  really want a fanatastic meal, go out to the John Folse's plantation on the west bank of the Mississippiu by the Sunshine Bridge.  Fantastic! And don't forget Tyger Gifts; Perils; Morning Call; Gambino's Bakery and Ruffino's for King Cakes. I may move back to the Cajun country when I retire.  To be close to LSU football; the campus; and some of the best fishing in the country, both fresh and salt water.  Time will tell. And remember those famous words...Laissez Les Bon Temps Rouler! Quote
Super User Catt Posted February 21, 2007 Super User Posted February 21, 2007 Nope don't miss it at all, that's right I aint left  I like the old fashion Mardi Gras in the Lafayette and Opelousas area Quote
Guest the_muddy_man Posted February 21, 2007 Posted February 21, 2007 Oh Man:So many places to eat great in NOLA: For Crawfish Boil and stuffed Flounder: Brunnings on the lake front in Bucks Town; The Original Busta Holmes ( the pink building) in the Quarter as well as K Pauls in the Quarter, Madeira's in mid city for trout;Cafe Mesparo ( I think tht was on Decatuer and St Anns) for Catfish nd fried oyster po boys;Central Deli for muffalatas;my friend Susan THE BEST GUMBO ON THE PLANET andthe Cafe Dumond for cafe (with chichory) and bignets I know some of the spelling is wrong but these are my favorites! 8-) OH and least I forget up by Jackson square, where the street car turns I think on Carondelete or St Charles ( Too many loaded nights spent here??) the hotel with the great diner that seved breakfast the Blue Bird or the Humming Bird Grill SOMEBODY HELP ME OUT HERE PLEASE!!! You got the greatest breakfast there with all the drunks,musicans( Me in both categories),Cops,quater denizens,people with purple hair and the occasional stripper Quote
skillet Posted February 21, 2007 Posted February 21, 2007 Â I worked on the river for about 6 years. The first 3 were on the lower Miss. on the run between St.Louis and New Orleans. I caught up with the boat (for my 30 days on) many times in New Orleans. I would fly in from Memphis and catch a cab to the Carrolton Ave. area. Never had a chance to spend enough time there. A few years later my wife, youngest daughter and I visited for a long weekend (4 days). I think some of the best days were spent walking around the river front area eating po' boys or muffalattas (spelling ?), drinking rum daiquiris and listening to all the free jazz and blues. I couldn't believe how good some of the guys just playing on the street or in small alleys (with there instrument case in front of them for change) were (and I thought Memhis had a lot of good musicians) . I wish I could spend some more time there, like some of ya'll have, just to know what I have missed :-/!! Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â As Ever, Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Skillet Quote
Super User Alpster Posted February 21, 2007 Super User Posted February 21, 2007 ..the great diner that seved breakfast the Blue Bird or the Humming Bird Grill  SOMEBODY HELP ME OUT HERE PLEASE!!!  You got the greatest breakfast there with all the drunks,musicans( Me in both categories),Cops,quater denizens,people with purple hair and the occasional stripper At the end of the St. Charles street car line near the Jefferson Parish line is the Camelia Grill famous for there "Chilli Cheese Omelet". Lakeview Seafood in N. O. East best shrimp & oyster po-boys anywhere. And on the few occasions when I could afford it (or really wanted to impress a girl) there's "Brousard's" on Conti St. $150/plate in 1976 but worth every penny. Just North of Lake Pontchatrain in Hammond is one of the best resteraunts anywhere "Jaque-Mel Inn" I took my wife there on our first date, proposed to her there and always went on our anniversary. Boiled seafood, gumbo, jambalaya & etouffee at MY HOUSE  Ronnie Quote
Guest the_muddy_man Posted February 21, 2007 Posted February 21, 2007 YEA U RIGHT Â I REMEMBER THE CAMILLI GRILL ALSO I HOPE SOPMEONE KNOWS THE NAME OF THE HOTEL SPOT I CANT REMEMBER Quote
John J. Posted February 21, 2007 Posted February 21, 2007 My parents were born in Zachary and Baker Louisianna and then moved up here. I would love to go for Mardi Graz! But I can't afford to miss school  > :-[ :'( To celebrate I will be shooting off some fireworks and listening to some cajun country! While drinking some Jack Daniels and singing along!  ;D 8-) (I don't drink....and I have never lied  ;D :) Quote
Super User Sam Posted February 21, 2007 Super User Posted February 21, 2007 You guys are going to the "high class" places. When we visit NOLA we stay out of the French Quarter. Â Been there and done that many times so we stay in Uptown or Metarie. Court of Two Sisters and Brennan's have super presentations. But all in all, I still like R&Os and Serios' where you can get a real po-boy and not a Hogie that the resturants in Virginia call po-boys. And yes, the Muffalata's are super, too. Quote
Super User Long Mike Posted February 21, 2007 Super User Posted February 21, 2007 Man, I miss Louisiana this time of year!  I miss Mardi Gras in both NO and in Lafayette  (I'm surprised I never got arrested).  I miss crawfish season.  I miss the Cajuns and their music.  I miss the fresh and the salt water fishing.  I DO NOT miss the oppressive heat and humidity. I DO NOT miss the mosquitos, horse flies, love bugs and millions of other bugs that seem to exist in South Louisiana solely to make life miserable for human-kind.  The odd thing is that when I lived there, these things never bothered me.  I grew up with them and didn't know any better. Quote
Super User Catt Posted February 22, 2007 Super User Posted February 22, 2007 I aint believing no one mentioning Chef Emeril Lagasse's Delmonico Restaurant and Bar is a tribute to classic Creole cuisine at its finest Or how about Arnaud's with it's world's best & most famous Remoulade sauce on Shrimp Arnaud, Oysters Bienville, Trout Meuniere & Souffle Potatoes. With a unique Mardi Gras Museum, intimate Cigar Bar & exquisite private dining rooms Quote
castaway Posted February 22, 2007 Posted February 22, 2007 Its been a long time since I have been to New Orleans.I had a friend I had met in the Army, who tried hooking me up with his sister.She  showed me alot when she didn't have to work at Brennans.I had a nice time listening to music, seeing all sorts of different people, eating, spending quiet time in a city so full of life.Do any one know what a bay bet is ?His sister called me it alot, but Marcel just smiled at me when I asked him what it meant ?I loved the Creole ice cream there, it was real rich , but almost to a slightly sour taste to it.  Ivan Quote
Super User Sam Posted February 22, 2007 Super User Posted February 22, 2007 Catt, You must enjoy those high class NOLA resturants. I have been to them all and for me, at this time in my life, I just love the simple Louisiana cooking and crawfish. In Richmond we have our LSU crawfish boil and get around 1.500 pounds of the live mudbugs shipped to Richmond from Obie Watts' crawfish farm in Placquemine. We store them in my garage Friday night (the garage smells great!) and then take them to the American Legion Post on the James River for the boil. We have around 200 locals show up, along with the LSU Alumni people selling LSU stuff. A Cajun guy makes jambalaya which is out of this world. We try to make it just like the boils in Louisiana...all you can eat and drink. You can have those fancy resturants, like Commander's Palace and Galatoire's and Arnauds. Give me Mike Anderson's and Ralph & Kacoos and the local Uptown family resturants anytime. Remember...Come to Louisiana as You Are and Leave Different! Quote
Super User Catt Posted February 22, 2007 Super User Posted February 22, 2007 What most people fall to understand is New Orleans is not Cajun it's Creole here's the difference. Cajun VS. Creole Cuisine: What's the Difference? Louisiana Cajun cooking is best defined as a style of cuisine based on country French cooking, which evolved around indigenous ingredients. Generally, Cajun cooking is hearty, rustic country fare created as a family project. Cajun cooking is home-style cuisine served over or with cooked white rice. Most often it is found simmering in a cast iron pot with its main ingredients harvested from the abundance of the land, swamps, bayous, and streams. In comparison, Creole cuisine is a more sophisticated cousin. Creole is the cuisine of cooks and chefs and is based on European techniques. Wine- or liquor-based sauces often enhance the subtle, delicate flavors. Though Creole cuisine has French roots as well, it has been greatly influenced by other cultures including Native America, Spain, Germany, England, Africa, and Italy. In general Creole cooking is more sophisticated fare. Sam I live in Southwest Louisiana and if you want true Cajun cooking you need to go the Lake Charles, Cameron, Lafayette, Breaux Bridge, and Abbeville areas; or better yet my house. Quote
Super User Sam Posted February 22, 2007 Super User Posted February 22, 2007 Catt, Do you have the John Folse book, The History of Cajun and Creole Cooking? It is outstanding with a lot of history and recepies. The book must weigh 5 pounds. Remember, first you make a Roux! Quote
Super User Catt Posted February 22, 2007 Super User Posted February 22, 2007 My favorite cooks Justin Wilson, John Folse, & Emeril Lagasse; seen em in person. I got The History of Cajun and Creole Cooking the first year it was published for Christmas. Quote
skillet Posted February 22, 2007 Posted February 22, 2007 Â One of ya'll brought up "the heat and humidity", so I thought I would add this. Even in the dead of winter in St. Louis, cold enough to freeze molasses, by yhe time you got to New Orleans the weather was 180 degrees different. This was my first trip as First Mate. It was late winter one year and we were making up a tow of barges in Cairo to take south to New Orleans. It had started snowing the day or so before we got there so all the barges we had to work on had at least a foot of snow. There was an unbeleivable amount of ice in the river, you couldn't pull the barges tight enough together to get them to touch. That meant we had a loose tow all the way south and was working our collective butts off trying to pull the barges together as the ice melted. Â When we finally made it there, still had a lot of snow and ice on the barges and and everyone was wore out from having to put up with it all the way from Cairo. The coon-a**es I don't think had ever seen snow were having snow ball fights, making snow angels and just generally having a good time. We just stood around with our mouths hanging open. I was never more ready to turn a tow over to them, ever!!! Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â As Ever, Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Skillet Quote
skillet Posted February 22, 2007 Posted February 22, 2007 Â One other thing and I'll inflict myself on ya'll no longer. I learned about making making a roux from Justin Wilson on the local PBS station, and loved his show. It would be great to hear "How ya'll are? I am sho' 'nuff glad fo' you to see me. I garontee!" one more time ;D!!! Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â As Ever, Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Skillet Quote
Super User Catt Posted February 22, 2007 Super User Posted February 22, 2007 We were making up a tow of barges Dude I use to make the run from Brownsville Texas to Panama Florida Talk about a slow boat to China  : Quote
Water Dog Posted February 23, 2007 Posted February 23, 2007 Boys, you have made me hungry reading this thread, I may have gained a pound or two just thinking about the etouffee. Â ;D It's more than the food, it's the attitude, I can feel it in this thread, I used to love to just hear ole Justin Wilson just carry on. Â I haven't been there but once down your way but it was memorable. Â Need to go again. I'll have to make a list of all of these places for next time around. Now I have to go home and get something to eat. Â Not as rich as that good stuff that y'all talking about, just country food. By the way Skillet, my dad always signed his letters with "As Ever", and I often do the same thing, he was born in New Port, Tn. Â Is that a Tenn. thing? Quote
skillet Posted February 23, 2007 Posted February 23, 2007  I apologize to Muddy and the rest if this is considered hi-jacking a post (the ol' saw about being easier to apologize than ask permission) :-[. Catt,  I never worked the inter-costal waterway. The tow-boat I was working on at the time was one of the largest on the river, a 10,500 HP (3 3,500's) and the fastest we ever made a complete round trip was 11 or 12 days. Water Dog,  New Port is all the way across the state from me and I think TN is one of the widest, especially compared to N to S. Had to be a good guy, having come from the great state of TN. Geography and everything else considered, you probably wouldn't know you were in the same state if you weren't told. I'm the only I know who signs this way,unless it's a case of "great minds thinking alike" ;D...                              As Ever,                              Skillet  Quote
Guest the_muddy_man Posted February 23, 2007 Posted February 23, 2007 HEY ITS GOOD TO SEE WHERE THIS IS ALL LEADING I DONT OWN THE THREADS SO WRITE AWAY FELLAS ITS GOOD TO SEE WHERE IDEAS GO TO SOMETIMES Quote
Super User Catt Posted February 23, 2007 Super User Posted February 23, 2007 Merci Beau Coup Mr. Muddy Man  A Cajun can't stay on one subject far long anyway Quote
Guest the_muddy_man Posted February 23, 2007 Posted February 23, 2007 AT MY AGE I FORGET WHAT THE SUBJECT IS SOMETIMES Quote
skillet Posted February 23, 2007 Posted February 23, 2007 Muddy, Â In the South that's called being a "scholar and a gentleman" which you most certainly are ... Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â As Ever, Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Skillet Quote
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