The perfect day/favorite thing

[Guest]

Mine would have to be going somewhere with my wife (preferably in the Midget), looking at something interesting and then eating several somethings. It doesn't really matter either way as long as it's good.

Today was Art Market in Uptown N.O (Palmer Park), fish tacos, killer hot dogs, cheese fries and frozen yogurt. Lots of really nice art. The hot dogs really weren't "dogs" but Louisiana hot and smoked sausage.

Hey Bill, off Freret St a few blocks Uptown of Napoleon. Preety good stuff. Don't mind the Tulane flag inna back. I don't know who did the tacos. They were on site.

Dat Dog:

https://poboylivinrich.com/2011/09/26/review-dat-dog/

 

[Sherlock]

Here in Calgary we have a monthly art market called Market Collective, always an interesting place to hang out... Local artists, a music stage inside, and if you show up at the right time are interesting buskers outside...

Then if it's the Sunday when you go, one can walk over to the weekly flea market a few blocks away and see if there are any bargains to be had...

Meet the BassBus...

The flea market...

 

[Mickey Richaud]

You're breakin' my heart, Billy - we miss New Orleans food!

Most folks 'round here wouldn't know an andouille from a mirliton.

BOUDIN!!

 

[Guest]

You're breakin' my heart, Billy - we miss New Orleans food!

Most folks 'round here wouldn't know an andouille from a mirliton.

BOUDIN!!

If you ever come down give me a shout. First dog is on me.

 

[Guest]

You're breakin' my heart, Billy - we miss New Orleans food!

Most folks 'round here wouldn't know an andouille from a mirliton.

BOUDIN!!

If you ever come down give me a shout. First dog is on me.

You need me to ship you a box of something?

 

[Mickey Richaud]

We can get pretty much everything "name brand" up here. Tony's, Slap Ya Mama, CDM and Luzianne coffee, etc., etc.

Just can't get the local stuff. And FORGET about French bread; none to be had here. Our po-boys suffer for it!

But we're pretty good at doing it ourselves.

Might take you up on the offer sometime. Ain't nothin' like Camellia red beans!

 

[Guest]

Ain't nothin' like Camellia red beans!

Passed byt the place a million times (yesterday included) but never have ate there.

They'd be hard pressed to beat my mom's beans.

 

[Mickey Richaud]

No, not Camellia Grill. (Though that place is legendary!) The brand of dried beans. Can't get 'em up here.

 

[Guest]

You still use dry? Canned only here. IMO makes no difference. It might just be in yer head bro...or should I say bean.

I've heard some pretty benign reveiws of Camellia Grill. Same thing w/ Bluebird.

Had Bluebird and thought it was overhyped. I'm not waiting in line to eat. Coulda got the same at waffle house and St Charles Taven had better folks and food. Nothing like a 24 hr joint you can get beer and breakfast, but when does the night end?!

 

[Mickey Richaud]

You still use dry? Canned only here. IMO makes no difference. It might just be in yer head bro...or should I say bean.

CRETIN!

You ain't no 'Yat, an' dat's fo sho! Don't let my bride hear you say that!

NO DIFFERENCE???

SHEESH!!

 

[Guest]

Oh wait, that's right, it doesn't take a whole day or two !!!

Bet you aint ever tried 'em have ya! I used to be the same way till I found out mom quit using dried beans YEARS AGO.

Drain and rinse them well and you'll never notice. Trust me!

You can't argue w/ results, you'll never notice.

 

[Guest]

Just noticed, Jackson Square on the cover of VB's spring catalog.

 

[TR6BILL]

Cretins, indeed, Mickey. No good Cajun or Yat would EVER wash their dried beans (or soak'em for that matter) before just dumping into the pot, au natural.

My recipe for red beans would be as follows:
2 lbs Camellia dried red beans, straight outta de bag.
1.5 lbs Chesesi ham, diced.
1.5 lbs Manda's smoked sausage, cut into 1" pieces.
5 or 4 bay leaves.
Cayenne and black pepper, salt.
Zatterain dried bell pepper.
7 quarts water (filtered if using anything other than New Orleans tap water).
Burl on a slow fire, covered, until the beans approach soup consistency.

 

[DNK]

...
7 quarts water (filtered if using anything other than New Orleans tap water).
Burl on a slow fire, covered, until the beans approach soup consistency.

That makes no sense.
Where can you get filters that are flavored like the big easy

 

[Guest]

Cretins, indeed, Mickey. No good Cajun or Yat would EVER wash their dried beans (or soak'em for that matter) before just dumping into the pot, au natural.

My recipe for red beans would be as follows:
2 lbs Camellia dried red beans, straight outta de bag.
1.5 lbs Chesesi ham, diced.
1.5 lbs Manda's smoked sausage, cut into 1" pieces.
5 or 4 bay leaves.
Cayenne and black pepper, salt.
Zatterain dried bell pepper.
7 quarts water (filtered if using anything other than New Orleans tap water).
Burl on a slow fire, covered, until the beans approach soup consistency.

8. Lemme guess, add chicken and seafood.

Don, that's easy, dirty socks will do.

I think he meant filtered as N.O tap is the worst. It's taken straight out the urinary tract of America.

 

[Guest]

Never heard of puttin' 'em in straight w/o soaking.

Sounds like the first time mom tried to make macaroni. She poured them straight dfrom the box into a casarole dish.

I guess when tyour kin comes from desert regions you think everything is supposed to be dry. Mine's from Beruit. Pretty sure they have some water 'round there someplace.

 

[TR6BILL]

No, I meant use dirty Nawlins tap water. Gives it that special flavor! Filter any other municipality's water.

 

[Guest]

No, I meant use dirty Nawlins tap water. Gives it that special flavor! Filter any other municipality's water.

it's nort as bad as it was in the 70's but it's still bad. Why you think Kentwood water is so big in N.O.

Bill, that stuff is poisonous. :shocked: It'll rot yer brain! :eeek: It'll mske a grown man cook dry beans and serve chicken and seafood together.

 

[Guest]

Bill, by soup consistancey, you mean the liquid is clear or creamy bean innards?

From what I'm reading it sounds like you like 'em more beany than creamy.

 

[Guest]

All the beaners that I know are now creamers. It just takes too much time to soak, although; if you soak in a seafood stock (read berlin' water) you can get some killer flavor in them.

How long you gotta cook dry and how mushy do they get? I may give it a shot time permitting.

( I aint using that Mississippi River sewer water though. :wink: )