This Week In New Orleans Food Blogs: Hollygrove Market,Taj Of India,Cottage Food Bill, Cafe Adelaide
This article marks the debut of our newest feature. In this space we'll shine a spotlight on the finest New Orleans food blogs. We're looking forward to digging deep and finding the best food writers in the best city in the USA: New Orleans, Louisiana.
There are plenty craft beer events in New Orleans tonight but the leader of the pack is easily the barrel-aged promotion taking place at Avenue Pub.
This is where the craft beer conversation starts in New Orleans.
In June of 1993 Silocaf began operations in New Orleans.
A subsidiary of Pacorini Global of Trieste, Italy, a stevedoring and logistics firm, their facility, a coffee silo, is located adjacent to the Napoleon Avenue Container Terminal. This is the point where 300,000 tons of green coffee beans annually enter the United States.
We're working our way through two heavy bags of andouille and tasso from Best Stop and will be putting up recipes powered by these meats soon enough. A recent Sunday morning visit to the old meat market in Scott, LA found a line 30 Cajuns deep at the meat counter and another long queue at the popcorn machine that houses the boudin balls.
Nice piece on Usinger's Sausage, est 1880 http://reviews.wikinut.com/Usinger-s-Sausage/2653up84/
New Orleans sausage man Vance Vaucresson http://www.nola.com/jazzfest/index.ssf/2014/04/vance_va
Benton's ham is on the menu at Cure. Many a drunk in New Orleans claims it to be the finest cocktail bar in the entire town http://www.noladefender.com/content/cure-all
Charcuterie pop up at Four Seasons? http://www.asiatraveltips.com/news14/244-CharcuterieRoo
last week's edition http://www.scrumptiouschef.com/food/index.cfm/2014/5/1/
This entry was posted on May 12, 2014 at 9:50 PM. There are currently 2 comments. Print this entry.
New Orleans chef Pete Vasquez has launched a Go Fund Me campaign to fix the electrical system of his Appetite Repair Shop project over in Algier's Point.
Vasquez needs $6500 to breathe life into his restaurant.
Here's the page where you can dig deep and give til it hurts to help the chef gain traction. http://www.gofundme.com/7jp5jc
hat tip http://nola.eater.com/
This entry was posted on May 12, 2014 at 1:10 PM. There are currently 0 comments. Print this entry.
Open for just a little over a month, 40 Arpent, based in nearby Arabi, will be on hand tonight at the Bulldog on Magazine pouring their milk stout and Delacroix Abbey ale. We've been foaming at the mouth to try this brand new company's brews and can't wait to have a go at them-if we can successfully navigate the sea of hound dogs that are always abundant on the Bulldog's patio.
Terrapin Beer Company out of Athens, Georgia are bringing their Maggie's Peach Saison, Moonray Chocolate Orange Weissenbock as well as their Hopsecutioner IPA.
Terrapin's ascent in the craft beer community has not been without controversy as they sold a stake in their company to Miller/Coors much to the horror of craft beer purists.
Tempest in a teapot? Here's the most reasoned take on the story I could find http://johnatterrapin.wordpress.com/2012/12/18/craft-vs
keep up to date on New Orleans craft beer scene via Norma McGunnigle http://www.nolabeerblog.com/
I fired up my 100 year+ old Wagner Ware cast iron pan, coated it with 2 tablespoons of rendered Tamworth hog bacon fat, tossed in two sliced zucchini, and a big handful of slivered purple onion that I had liberally coated with Red Boat anchovy salt, and walked outside to take a phone call.
Sold out show.
25,000 pounds didn't cut it so the Zatarain's brain trust went to their reserve and pulled an extra ton of crawfish out of somewhere (car trunk?) and it too was summarily devoured.
Then things got ugly.
This entry was posted on May 11, 2014 at 3:30 PM. There are currently 4 comments. Print this entry.
Louisiana craft beer does not enjoy broad penetration in the New Orleans bar scene. While the metropolitan region does have numerous drinkeries where you can purchase a carefully made beer, the average corner bar is busy slinging High Life, not Bayou Teche.
This will change.
To stay abreast of Louisiana's craft beer scene we recommend following Norma McGunnigle, she's a hard drinking woman who knows how to turn a phrase http://www.nolabeerblog.com/p/acbw-2014-events.html
While craft beer is not his beat per se Todd Price over at the Times Picayune wiggles a little coverage into his food reports http://connect.nola.com/staff/toprice/posts.html
As American Craft Beer Week swings into motion today we'll be providing coverage of events around the state (Louisiana) that are of significance to area drunkards. We reckon the Sam Adamses and New Belgiums of the world get plenty ink so we'll confine our work to lesser known breweries.
Like Saint Arnold. They're wheeling into Baton Rouge today with a truckload of Bishop's Barrel to be served at The Chimes East 10870 Coursey Blvd., Baton Rouge, (225) 296-498
Today, Sunday May 11th 2014 is the final day of the massive celebration of the pig in Mansura, Louisiana.
The final day always marks what the organizers call "The Grand Feast" and anyone with even passing knowledge of Louisiana's food culture knows that a phrase like that does not get tossed around easily.
Grand it shall be with multiple hogs being roasted all day and all night.
Mansura is in the heart of Avoyelles Parish approximately 160 miles to the north and west of New Orleans so if you set out right now you can have a big plate of cochon de lait right at lunch time.
previous coverage http://www.scrumptiouschef.com/food/index.cfm/2011/6/28
As was predicted internally at Scrumptious Chef, the lynchpin cooks at Tamale House Airport have been welcomed into the fold at Tamale House East.
As is often the case, the recipes at the Airport location did not reside on a hard drive or in a Masterchef folder on a computer. They live and breathe in the bosoms of the workers.
That enchilada sauce that drove you wild? Now breathes life at Tamale House East.
The salsa that you poured all over your breakfast tacos and fried eggs? Vast reservoirs will be waiting patiently in the walk in at Tamale House East.
All the sauces, cooking techniques and soul filled renditions of Airport's classic Tex Mex plate lunches will be honored in full at Tamale House East.
photo of the uber rare and delicious strawberry cupcake served at Tamale House Airport
We're retiring our This Week In Sausage News feature. It had plenty traction but we're expanding the topic to include charcuterie. After a lifetime spent curing and smoking meats it seems logical to branch out from just-sausage and also weave tales of other meat forms into our narrative.
In honor of Big Jim Sullivan, one of the premiere meat curers in the Kentucky of the 20th century.
The first restaurant I ever ate at in Texas was Bobby Vasquez's Tamale House.
Back in 1991 the restaurant landscape in Austin was quite a bit different but even then a .60 cent taco was somewhat of a rarity.
Veteran chowhounds Jane and Michael Stern have spent the past few decades criss-crossing the United States eating in beat-up cafes, smokehouses, diners and halls devoted to feeding the trenchermen of the world.
They recently turned their attention to Louie Mueller barbecue and it's well worth a read.
This entry was posted on April 27, 2014 at 12:05 PM. There are currently 0 comments. Print this entry.
Ben Edgerton and Andrew Wiseheart have officially announced their new restaurant concept. It's to be called Gardner in honor of Andrew's father, a man named Gardner.
Seasonal vegetables shall be the matrix of the new venture.
In keeping with current Austin trends the restaurant will be located east of I-35 near the intersection of Chicon.
Like oblique photos of food? Step right this way http://www.gardner-austin.com/#
This entry was posted on April 26, 2014 at 1:30 PM. There are currently 0 comments. Print this entry.
Sausage prices skyrocket http://blogs.wsj.com/economics/2014/04/11/no-baloney-sa
The infamous Scotch Egg http://www.timescolonist.com/life/food-drink/recipe-sco
Sit down with the folks from the legendary La Quercia http://www.cntraveler.com/daily-traveler/2014/04/americ
The king of kielbasa has died http://baltimore.cbslocal.com/2014/04/17/former-owner-o
previous This Week In Sausage News: Dublin Coddle, Afro Fusion African Sausage, Cincinnati Goetta, Venison http://www.scrumptiouschef.com/food/index.cfm/2014/4/9/
The Hightower gets raved up by the folks at A Time To Kale http://atimetokale.com/2014/04/15/east-7ths-hightower-g
Completely obscured by high profile Italian joints in Austin, Quattro Gatti just keeps hammering away http://www.foodfash.com/2014/04/11/quattro-gatti-blogge
I love Angela Shelf Medearis http://www.fieldandfeast.com/guest-bio/angela-shelf-med
Hungry Girl Austin continues rampaging, Godzilla-like across Austin eating everything in her path. Titaya's report http://hungrygirlaustin.com/post/82257717396/titayas-th
Bufalina is hiring http://austin.craigslist.org/fbh/4416893505.html
previous The Best Austin Texas Food Blogs: Stiles Switch, Pop Up Picnic, Whataburger,Lenoir,Gus Fried Chicken http://www.scrumptiouschef.com/food/index.cfm/2014/4/4/
This entry was posted on April 16, 2014 at 1:45 PM. There are currently 0 comments. Print this entry.
One of the old masters discourses on all things hog.
This entry was posted on April 15, 2014 at 6:44 PM. There are currently 0 comments. Print this entry.
East Austin Charcuterie Project was our most ambitious pop up restaurant yet. Such is the nature of slow-cured meats and food made 100% by hand using our highly specialized "competitive sourcing" techniques.
But we must bow and scrape to the old master: Allan Benton. The crowning glory of any menu upon which it's featured will always be a cured ham coming out of this man's Madisonville TN smokehouse.
Railroad Barbecue has announced that they are shuttering their old timey barbecue joint in Manchaca (est.1981) and if that news wasn't bad enough, they are also closing down their Kyle location.
When we lived in South Austin, Railroad saw plenty of our brisket and fried potatoes money. No shortcuts from the Sherrill Family on those fries that we repeatedly declared to be the finest in Travis County.
Handcut, fried twice and served hot as blazes.
This entry was posted on April 13, 2014 at 9:57 PM. There are currently 1 comments. Print this entry.
Does the fact that Coors Brewing Company won the World Beer Cup Championship in the large brewing category in any way mitigate the importance of the World Beer Cup?
Johnny Paycheck sure wouldn't think so. That man loved his yellowbelly. When's Jester King going to put out a banquet beer?
We're no fans of South Austin Brewing but last night's front porch beer, a 750ml of their golden ale cellared for 14 months was delicious. We wish we had the time to cellar all their brew 'cause straight out of the box they're bordering on undrinkable.
This site began its life as a recipe database before morphing into a powerhouse of barbecue reviews, taco ramblings, food obituaries, dive bar reports and analyses of other food writers' work.
But recipes are evergreen, and they still drive the lion's share of traffic to this blog. Without further ado, here are the ten most popular recipes in the history of the site:
When Steven Shaw and Jason Perlow founded eGullet in August of 2001 they had no way of knowing they were helping to kickstart a revolution.
Shaw was sick and tired of Chowhound's heavy-handed moderation (read The Death Of The Austin Chowhound Board http://www.scrumptiouschef.com/food/index.cfm/2011/8/1/)and attempts to control the posters who had come to regard the virtual community as their de facto living room.
Another busy week in the world of sausage. We introduced a brand new boudin at our most recent food party and it was a hit. Apparently people really like smoked shrimp and pork belly sausage. Read on for news on the Dublin Coddle and information on African sausages.
I've been an acolyte of Allan Benton since I was nothing more than a country sprout growing up in the Cumberland Highlands of Eastern Kentucky. While my grandpa Big Jim Sullivan was putting out world class bacon from a wood smokehouse in rural Knox County, Allan Benton was two hours south learning the cured meat trade in Madisonville, Tennessee.
We've tackled the methods behind breathing life into a cured country ham here http://www.scrumptiouschef.com/food/index.cfm/2009/11/2 before but for our latest adventure we wanted to see if a different technique could be employed. When you travel 2000 miles to buy a ham you want to make sure you honor the meat so while this was an experiment it did not happen without a lot of serious research.
This entry was posted on April 8, 2014 at 3:51 PM. There are currently 3 comments. Print this entry.
Making the perfect hard boiled egg starts with one simple trick: use old eggs. You can accomplish this via shopping at a store that doesn't turn their stock over frequently or by purchasing the eggs 10-14 days in advance of cooking day.
A young hopeful rose out of nowhere to seize the day at Tamale House East's second annual East Austin Salsa Shootout as a battle-hardened team of hot sauce cooks (minus a no show) gathered on the East 6th Street proving grounds with fiery quarts of handmade salsa to see who could put out the best sauce in all of East Austin.
One entrant, not the winner, proved to be my favorite with an absolute ass-burner. Lassitude stripped away via capsicum I returned to the kitchen a new man.
Ryan and Julie of Foie Gras Hotdog, in a giant fuck you to convention, returned to defend their title with a new recipe. Eschewing last year's formula took some serious guts and we salute them.
All the hot sauces were splendid but one mole-like concoction was especially deep in flavor. We reckon this cook must have spent time in Oaxaca as their rendition tasted like it had a good 30 ingredients.
And the winner? Matt Taylor, a cook at Swift's Attic, competing for the first time, was deemed the crowd favorite. There is no judging panel at East Austin Salsa Shootout. The people decide who the champ is.
This event would have not been possible had it not been for Saint Arnold Brewing, Four Seasons Austin and Juiceland.
photo credit http://aneelee.wordpress.com/ via Nelly P. Ramirez one of the competitors
The gals over at Forks Up segue off the fine dining trail and eat at Stiles Switch Barbecue http://forksupblog.com/3/post/2014/03/stiles-switch-bar
Ginny Bell! has a food events round up for y'all http://www.ginnysaustin.com/april-happenings-part-popup
Up in Michigan there's a smoked meat outfit called Lockhart BBQ where pit boss Steve "Bubba" Coddington plies his trade. (ed note: barbecue newcomers now use the word "pitmaster" to describe any person who's ever so much as grilled a hamburger on a Weber grill, we'll stick with the pit boss appellation.)
That's a far piece from Lockhart, Texas but as branding goes you could do a lot worse than invoking a Texas legend to help get the meat out the door.
To be clear, we have no intention of attending, but this weekend's (Saturday April 5th 2014) Big Texas Beer Fest in Dallas sounds like a good time
To wit: 400 beers from over 100 brewers.
For the past five years, Once Over Coffee Bar in South Austin has been our favorite coffee shop in central Texas.
We go here for perfect Americanos, a soundtrack featuring plenty X, and Jason and the Scorchers and the friendliest baristas in Austin.
They also happen to be deadly serious about their beans. So serious, they've decided to open their own coffee roaster with partner Clancy Rose, a major player in the Texas craft bean roasting scene.
Much like his contemporary, Allan Benton of Benton's Country Hams, Anson Mills' Glenn Roberts is a rockstar in the community of chefs who treat sourcing like a competitive sport.
While Benton rules the heritage pork game, Roberts is perched high atop the roost of heirloom corn, rice, and other grains; a perch that he built through a decade-plus of hard work searching the back roads of South Carolina for forgotten seed strains of Civil War-era starch varietals.
This entry was posted on April 1, 2014 at 12:37 PM. There are currently 3 comments. Print this entry.
If you're planning on entering the meat business or just interested in sharpening your skills and/or honing your meat techniques, Texas A&M is hosting a processed meat symposium April 24-25 2014.
In what world is Shiner Bock considered a craft beer? To be clear, we have no hatred for Shiner. If you walk up to us with one and proffer it, it will be summarily drunk with nary a protest. But is it craft?
The Scrumptious Chef cooking crew has swollen to nine for our next event: East Austin Charcuterie Project, to be held at Tamale House East Saturday April 5th 2014 at 7pm.
It's a trek through the world of cured meat with all the heritage pork (From Legend Meats Gorman, Texas) you could dream for or want.
Should a drinkery be disqualified from being considered the best dive bar in Austin if they sell cans of Pearl, the oldest and cheapest beer in Texas, for $4.25?
Not necessarily. After all, they've got to keep the lights on one way or another.
A far more egregious sin for a dive bar is hiring a snarling harridan to serve that beer.
This entry was posted on March 28, 2014 at 5:09 PM. There are currently 0 comments. Print this entry.
We think not.
Christine McVie has not toured with Fleetwood Mac in 15 years, but now, with a major artistic threat (Bridget Dunlap's Stevie Nicks cover band) looming on the horizon, McVie has announced plans to rejoin her old bandmates.
We'll be firing up the big grinder extruder next week as we introduce a brand new sausage at our charcuterie pop up (http://goo.gl/wZ598z) It's a smoked seafood, country ham boudin, and we're predicting it will be a stunner.
There are non-Austin chefs competing for Food and Wine's Best New Chef, but for the purposes of this conversation we'll limit ourselves to the Austin contingent.
Andrew Wiseheart of Contigo puts out one of Austin's finest (and bloodiest on demand) burgers, and is handy with a cleaver when it comes butchering time. If you like dogs and children then this is your spot.
Madisonville, Tenn. "It's not the dollar that motivates me so much as the compliment."
It's a long haul from Austin, Texas to Madisonville, Tennessee (2000 mile round trip) but when you've got a charcuterie pop up restaurant planned, it's a pilgrimage that must be made.
And one I happily took as the new year began a few months back.
The ladies over at the Forks Up blog keep on banging out killer content with plenty restaurant reviews. Blackbird and Henry gets the treatment http://forksupblog.com/3/post/2014/03/blackbird-henry.h
Dedicate five hours of your life to roasting a cauliflower; go ahead and do it Vietnamese-style, you'll have plenty time to lollygag while the task completes itself.
Hot and fast vs low and slow.
Sometimes it pays to hire a fishing guide. Shea McClanahan led Dr. Bryan Townsend to a honey hole on the Colorado River, just south of Austin, a few weeks back, and Townsend got down to business by snagging the biggest Guadalupe Bass ever caught.
Anywhere in the world.
Guadalupe Bass are absolutely gorgeous and even prettier once they've been cleaned, fried in clear oil, and put on a nice supper plate with a wedge of lemon and maybe a dollop of tartar sauce.
Congratulations to Dr. Townsend and we close with our "How To Cook A Large Mouth Bass" recipe http://www.scrumptiouschef.com/food/index.cfm/2014/3/13
pic credit Marcos de Jesus © Texas Parks and Wildlife Department
Beer lines in Michigan; a craft beer scribe; beer doc; a beer museum, and the state of craft beer in Tasmania are all writ large in this week's craft beer roundup.
After finishing 2-0 at the Texas Top Cook Gumbo Cook Offs back in the double aughts we retired from active competition so we'll be sitting this one out.
On Saturday March 29th 2014 Rain Lily Farm will be hosting a gumbo cook off with proceeds benefiting Creek People.
The fete sounds like a fun affair with a ten dollar tariff getting you samples from all the contestants.
Think you've got a prize winning recipe? $35 will get your hat tossed in the ring.
Gulf Coast Playboys will provide the live music.
We have no idea what the prize is for winning but if you want to secure victory feel free to use our recipe. http://www.scrumptiouschef.com/food/index.cfm/2014/3/2/
Party starts at noon.
Chef Mark Mendez of Carnivale in Chicago recently penned an open letter to culinary students. It's worth your time.
This entry was posted on March 16, 2014 at 1:04 PM. There are currently 0 comments. Print this entry.
Outside of Bluegill, there is no finer eating fish than a common freshwater bass.
Three weeks ago Robert Whitehead of Austin snagged a 13.9 pounder out of Lake Austin. The fish was 27.28 inches long and 19.84 inches in girth. I hope he trundled it home for a fancy fish dinner hot out of an old cast iron pan.
But in keeping with the ShareLunker program ethos the catch was most likely transported to Texas Freshwater Fisheries Center (TFFC) in Athens, Texas for breeding.
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Ostrowski’s Famous Polish Sausage Of Baltimore Is Popping Up At Spitfire In The French Quarter
rl reeves jr said: I stumbled upon Ostrowski's website http://www.superstuffer.c... [More]
This Week In New Orleans Food Blogs: Wink's Bakery, Superior Seafood, Pigeon Town, Riccobono's
Stephen said: Just ran across your site.... Nice!... many thanks for taking your time to post this for the rest o... [More]
A Recipe For Vietnamese Barbecue Sauce With Red Boat Anchovy Salt
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A Recipe For Vietnamese Barbecue Sauce With Red Boat Anchovy Salt
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Chef Tre Barnard Is Popping His We've Got Soul Joint Up In The Bywater
rl reeves jr said: We're finally going to get to try Tre Barnard's cuisine this Friday, pretty excited [More]