Please Visit SeersuckerAndSazeracs.com

From "It's the world I know"

2010-06-09T13:24:00.002-05:00

Seersucker and Sazeracs

2010-04-23T10:53:00.009-05:00

Please visit my new website:

Future of this Website

2009-07-27T19:57:00.002-05:00

Now that Seersucker and Sazeracs is live and active this webpage will now be focused on my running, some engineering stuff, and some techie geeky stuff... mostly running and gym though. It will be more of a personal record for me though.

New RSS feed URL

2009-07-23T21:36:00.002-05:00

To those of you who follow this blog via an RSS feed, please update your feed reader to the new blog URL http://seersuckerandsazeracs.com/blog/rss.xml

Seersucker and Sazeracs

2009-07-12T23:14:00.003-05:00

This blog has a new name and a new URL. It is now "Seersucker and Sazeracs" and is located at http://seersuckerandsazeracs.com

Beau Ties

2009-07-12T23:03:00.002-05:00

I found a neat peddler of ties similar to those of NOLA Couture and Vineyard Vines, but with a general southern theme.

Check 'em out at Southern Proper.

Creole Tomato Shrimp Creole

2009-06-29T00:56:00.001-05:00

Shrimp Creole
Originally uploaded by rwaldron

New Orleans during the summer time is a truly awful thing. But with it, comes two positively amazing things: Seafood and Creole Tomatoes. I combined this in a complete from scratch "Creole Shrimp Creole." My recipe for a six person serving is as follows:

Ingredients:
3lbs Shrimp
10 large Fresh Creole Tomatoes
1 Large Bell Pepper, Chopped
1 Large Yellow or White Onion, diced
1 rib Celery, diced
1 Stick of butter
1-2 tabs Flour
Thyme
Oregano
Tabasco
pinch of sugar
6-8 Oz. hoppy Pale Ale (I like Abita Jockamo)
Creole seasoning
a bay leaf or two

Begin by boiling a pot of water. Once at a rolling bowl, add tomatoes (not all at once). remove each tomato as it's skin forms a crack (1+ minutes). Once all tomatoes have been boiled and then removed, let them sit for 10 minutes. Separate them into a portion of 6 tomatoes and a portion of 4 tomatoes. Skin them, remove the seeds, and then chop them. Puree the portion of 6.

In a sauce pan, mix 1-2 TabS butter and an equal amount of flour to make a blond roux. Once a blond roux has been achieved, and the pureed tomatoes, some oregano, the pinch of sugar, the creole seasoning, and the pale ale. Stir and cook until tomato sauce consistency has been achieved. If you would like to reduce cooking time/effort, this may be omitted, and canned tomato sauce may be used (but it sure as hell won't be Creole Tomato Sauce).

In a LARGE skillet, over medium high heat, saute the onions and celery in 2 TabS of butter. Add in the the remaining portion of 4 chopped/peeled tomatoes and bell pepper (afterward you may want to add a pinch of flour to thicken things.) Cook on medium-high for 5 minutes. Throw with oregano, thyme, a bay leaf or two, the tomato sauce made in the previous step, and a dash of Tabasco, and maybe a bit more tony's. Let this simmer. stir.

While that is simmering, in a small skillet, begin sauteing the shrimp in the remaining half stick of butter. As the shrimp begin to turn pink, but before becoming fully cooked, toss them into the creole sauce in the other skillet.

Once it is all simmering in the large skillet, let it reduce until it reaches the proper consistency (5-10 minutes). serve over rice.

Ravigote

2009-06-15T22:17:00.002-05:00

Ravigote
Originally uploaded by rwaldron

I made some more of my Crabmeat Ravigote. I used a standing mixer instead of a food processor (and update the recipie accordingly). I used jumbo lump this time. It was delicious.

Ouefs Côté de Fleuve

2009-06-14T17:16:00.000-05:00

I made eggs benedict the other night, with intentions beyond my normal replacing of the canadian bacon in traditional eggs benedict with andouille adding a Colbert Sauce a la' Antoine's Oysters Foch. The sauce I ended up adding wasn't Colbert Sauce though. With the help of my friend Collin a better sauce was derived. The sauce we added is prepared as follows:

Ingredients
-enough andouille for your eggs
-1/3 cup Sherry
-2/3 cup tomato sauce
-oregano
-Creole Seasoning (i.e. Tony's)
-Cayene
-1/4 cup Hollandaise Sauce

1. Heat the andouille in slices (sliced on a boase) in a fry pan.
2. Once all of the andouille has been cooked, a fiar amount of detritus/dregs shold remain in the pan.
3. Deglaze this "rubbish" with the 1/3 of a cup of sherry.
4. Once this mixture begins to cook downs, add the 2/3 of a cup of tomato sauce and the seasonings/spices.
5. cook while occasionally stirring until it reduces by 1/3 to 1/2
6. If so desired (to make it more like a traditional Colbert Sauce) let coll then mix into the Hollandaise

GMH: Nor-Joe's

2009-06-08T20:41:00.001-05:00

Nor-Joe's Muff
Originally uploaded by rwaldron

Finally, I bring y’all another chapter in the Great Muffuletta Hunt. This time I went to Nor-Joe’s, and here’s the run down:

Bread – The bread is a lot like Central’s, but slightly spongier. It had sesame seeds, but was not completely covered in them. It was pretty good, but its sponginess, soaked up a bit too much oil.

Meat – The meats were delicious, and plentiful (and if you want more, they’ll add extra meat for a small surcharge). They were really high quality; they quite possibly may be of a higher quality than central uses. The mortadella, which was real mortadella, was amazing.

Cheese – Nailed it.

Olive Salad – This was not where this muffuletta shined. It didn’t taste like olive salad. The olives tasted like olives. The celery tasted like celery. There was way too much olive oil, and everything had a strong taste of peppercorns.

Save the olive salad, this has been the best one yet, and the olive salad trails only slightly behind Just Italy. Nor Joe’s is cheaper than just Italy though. Also of note is that the interior of the store feels like central grocery more than any other place I’ve been; they are both Italian markets.

Bachelor Party

2009-06-03T18:12:00.001-05:00

Bachelor Party
Originally uploaded by rwaldron

Lets rewind, for a moment, back to Good Friday, the day I had one of the two or three best meals I've ever had...

I showed up in the Hermes Bar about a half hour before the Seven O’clock reservation, to find many of the party already having drinks. Before I knew what happened, I had a Sazerac in my hand. After a few drinks and a few arrivals, we adjourned to the Proteus room. The rest of the party was in there awaiting us, and before we knew it the nineteen of us were seated with a fresh round of drinks and appetizers being brought out. As one would expect of Antoine's the appetizers were mind blowing. The sampler (which I had never had before) contained Shrimp Rémoulade, Crabmeat Ravigote, and Oysters Foch. The Oysters Foch were completely new to me and were absolutely amazing. I had only once in my life had oysters so perfectly fried, but these were covered in what Antoine's calls a Colbert Sauce, which is apparently made from hollandaise and sherry, although no one would ever be able to tell from the color - a rich-dark brown. We also each (by request, not part of the sampler) got a Oyster Rockefeller.

After we all ordered our entrees, I snuck off and asked a waiter if I could get some crawfish bisque, to which he obliged. The bisque was not accompanied by stuffed crawfish heads, but it was sinfully delicious nevertheless.

My Entrée was Trout Meuniere with Crabmeat on top. Typing that made my mouth water. Yikes, I can taste it right now. Oh my god was this delish. Other entrees I saw around the room were Soft-shell Crabs Meuniere/Amandine, Trout Crawfish Cardinal (which looked AMAZING, and will likely be what I will order next time I dine there), Chicken Rochambeau, Chicken and Mushrooms, Pompano, and even the Oysters Bienville as an entrée.

After we had all finished our entrees I was handed the oversized football of ice cream and meringue that is Baked Alaska. The desert for 20 must have weighed in at over 40 lbs ( I estimated this while I was holding it up for the photo op.) and cost over $100.

We were treated to a tour of the 2nd floor after we finished eating, before being given a final drink on the house.

Oeufs Benedict

2009-03-28T20:48:00.002-05:00

Eggs Benedict
Originally uploaded by rwaldron

I cooked Eggs Benedict Wednesday night. Here's what to do.

1. Begin by heating some thinly sliced Andouille and Tasso in a skillet.

Poach the Eggs
I poach eggs by taking a very large pot and filling it 2/3 with water and raising it to a rolling boil. Once boiling stir the pot rapidly until a funnel is created in the center. dump and egg with a thick firm yoke it to the rapidly rotating water. Once the water has stopped rotating, the egg is perfectly poached with a liquid center. remove with a slotted spoon and palce on a Holland Rusk.

If you can not find Holland Rusks DO NOT USE ENGLISH MUFFINS. Toast bottoms of hamburger buns in the oven with butter instead.

Hollandaise Sauce
1. Separate 1 to 2 egg yokes per serving.
2. On a double boiler, whisk egg yokes completely then squeeze half a lemon per yoke in while continuously whisking until COMPLETELY incorporated.
3. Continue whisking, and VERY SLOWLY poor in clarified butter. Poor the butter in in small increments, whisking it in until completely incorporated in the interim. Continue this until the consistency of thick pudding is reached.

Times They Are a-INTERChangin'

2009-03-24T09:06:00.001-05:00

It seems that the proposed interchange for Causeway and Earhart (discussed: here) Is about to be built. woohoo!

Crabmeat Ravigote

2009-03-21T10:54:00.003-05:00

Crabmeat Ravigote
Originally uploaded by rwaldron

For the first Friday in Lent I had a hankerin' to try to make Crabmeat Ravigote (or Crabmeat Maison as it is called at Galatoire's). I tried to develop a recipe in a similar way to what I did for my Remoulade, but it didn't come out quite right, so I made some adjustments to the recipe. If any of y'all try it, let me know how it comes out and what adjustments you think I should make

Here is what I have so far, but I might update it later during lent.

Crabmeat Ravigote

Ingredient	Quantity
Egg Yokes	2
White Taragon Vinegar	2	TabSp
Creole Mustard	1.25	TabSp
Lemon Juice	0.33	TabSp
Olive or Vegetable Oil (not EVOO)	16	TabSp
Drained, Non-pareli Capers	3	TabSp
Chopped Scallions	3	TabSp
Chopped Parsley		TabSp
Minced Bell Pepper	0.5	TabSp
Minced Anchovies	1	TabSp
(optional) Pimento	0.75	TabSp
Tabasco	2	Dashes
Salt and Pepper

1. Place egg yokes, vinegar, Creole Mustard, Lemon Juice, and Tabasco in Mixer Bowl and Mix on fast setting for 2 minutes.
2. While still running, SLOWLY drizzle in oil.
3. Mix in veggies on slow setting. Refrigerate for 3-4 hours.
4. Fold in Jumbo Lump Crabmeat (shhhh, don't tell anyone I used plain lump) and refrigerate for 3 more hours.

St. Joseph's Day in New Orleans

2009-03-20T00:44:00.002-05:00

St. Joseph's Altar at Brocato's
Originally uploaded by rwaldron

After a nice dinner at SLICE with Allison and Addie, we drove back into Central City. We parked on Washington at Barrone,and upon opening the car door, I immediately heard drums. As we walked away from St. Charles Ave, I must admit I got a little scared. I wasn't exactly scared for my life or safety, but kind of scared simply that I might be invading someone else's culture without an invitation. Then I saw waht looked like a pair of dorky white college kids walking in the opposite direction. This set me back at ease. As we took a right turn onto Dryades, the drums got markedly louder, I sotted the crowd, I heard the rumble of the large crowd, and then I saw the feathers peaking out from above the crowd.

As we got close I tried to ascertain what was going on. What I was able to tell was that there were about fifteen Mardi Gras Indians surrounded by a crowd of a couple of hundred people not masking. As we watched what appeared to be to chiefs in each others faces I inquired to a young lady if she knew which tibes these were. She replied that she didn't know, but the indians dressed in white were a tribe that came from downtown over here.

After a while of these goings on, it appeared that the Indians from downtown turned tail and ran. This is when we realized that what we saw was not two tribes facing off, but three. the center tribe which had just faced off against the tribe on the right side (the downtown tribe) turned and faced the tribe that had until now been behind them. Eventually that tribe left leaving only the tribe that had been in the center. This tribe then began chanting their name, "Creole Wild West" over and over in celebration. They chanted it as they returned to Washington Avenue and proceeded down toward Claiborne. The Creole Wild West is one of the oldest tribes; I believe they may predate the turn of the twentieth century; This seniority may have had something to do with why they seemed to have come out victorious in both engadgements. This acknowledgement of senority reminded me slightly of Rex submiting to the will of Comus in a way. As we followed them down Washingon, we didn't see any other tribes, and thus returned to the car.

After we bid Addie a good evening, Allison suggested that she and I go to Brocato's to check out the St. Joseph's Altar. We had our mini canoli's got our beans, a bide adieu to a perfectly New Orleanian St. Joseph's day.

Cowbellion De Rakin Society

2009-03-09T09:24:00.002-05:00

Comus 2008 and 2009 Doubloons
Originally uploaded by rwaldron

After Checking out the new Hermes Bar at Antoine's Restaurant on Mardi Gras day, I was lucky enough to see a group of men leaving their yearly dinner at the restaurant en route to their yearly ball. As the group paraded toward Canal St., they brandished their Rakes and cowbells, wore their cowbellion hats with "MKC" embroidered on the back and handed out Doubloons representing the themes of this and last years pageants of the Mystick Krewe of Comus.

Let me explain… No, there is too much. Let me sum up.

2009-03-06T08:04:00.002-06:00

A long tortuous tale is now over, and rather than bore you, my wonderful reader, with the details, I will say logistics decided everything. I and my groomsmen will be wearing white linen suits for the wedding. The reason for this will be that nothing else is really available. The only ting you can seem to rent these days is after-six-style formalwear. Being as the wedding is at 4pm this doesn’t fly. Thus we are forced to buy, and about the only thing available in enough quantities in time for the wedding that is appropriate is white linen.

c'est la vie

Well it's Carnival Time and, everybody's drinking wine...

2009-02-06T10:27:00.000-06:00

The Green room is smoking, and the Plaza buning down

Throw my baby out the window, let those joints burn down

All because it's Carnival Time, oooooohhh, it's Carnival Time....!

Oh Well it's Carnival Time and, everybody's having Fun!

Clai-borne Street is rocking from one side to the other

The joints are jamin, packing, and I'm bout to smother

All because it's Carnival Time, oooooohhh, it's Carnival Time....!

Oh Well it's Carnival Time and, everybody's having Fun

Right Now, it's Carnival Time, oooooohhh, Carnival Time....!

Oh Well it's Carnival Time and, everybody's having Fun

Well if you put a nickel, well now, I put a dime now

we can get together now and drink us some wine

All because it's Carnival Time, oooooohhh, Carnival Time..!

Oh Well it's Carnival Time and, everybody's drinking wine

How Yelp Saved My Bay Area Trip (Part IV) or San Francisco Meets Galatoire's Meets Camelia Grill

2009-02-05T10:59:00.003-06:00

Its time to finish my story about dining in the Bay Area. The day after the election I didn't need Yelp to tell me where to dine. They had several Chipotle locations in the bay Area, one of which was near UC Berkeley, which I wanted to explore.

On thursday, I determined it was time to fins the old stalwart of Bay Area cuisine. In New Orleans this concept is represented best at Antoine's, Galatoire's, and Tujague's. In Tampa it is Columbia Restaurant. The Union Oyster House holds the distinction of being this sort of place in Boston (among, I'm sure, many others). In New York, I guess it would be Delmonico. I'm talking about the restaurant that never dies, that serves food thats older than dirt (the recipies, not the ingredients).

It turns out that this cuisine in San Francisco is served at the Tadich Grill, "The Original Cold Day Restaurant," as it bills itself. This is where I ate that Thursday evening. When presented with the obstacle of describing the restaurant, I would call it San Francisco’s version of Galatoire’s crossed with Camellia Grill. It has the tile floors, and wood craftwork everywhere. It has the bistro chairs. It also has the strange oddities unique to places that have been around that long. Namely I speak of the counter. To get a seat at the counter (they don’t seat those dining alone in booths or at tables) you line up behind someone who looks like he is about done dining and wait for his seat. Read more about the fresh local fish I dined on here.

Friday, I left the office early to explore the South/southwest corner of the Bay. I headed primarily for two small towns Cupertino, CA and Mountainview, CA. I stopped here. After that, I had my last real dining experience in the Bay Area. I ate some pizza.

Now that I FINALLY fisnished that, I can blog about the present.

How Yelp Saved My Bay Area Trip (Part III) or The Best Sushi I Ever Ate on a Sushi Hunt

2009-01-07T18:37:00.002-06:00

On Tuesday, election day, I decided that I was going to make another attempt and dining at one of the 2 sushi locations. Having seen both, I felt that Sushi Sho would be the better selection for me. I don't think there is much to say about the dining experience that I didn't say in the review on Yelp, other than the fact that this was THE BEST SUHI I'VE EVER HAD.

Sitting in a restaurant with these other people and striking up a conversation ended up being a Godsend. As I was enjoying my sushi I discovered that one diner was a Marine. I chatted with him and came to discover that he was an officer. I told him that I'm hoping to go to OCS one day, when he revealed to me that he is an Officer Selection Officer. Here I sit, in Berkeley talking to an OSO. Could he be the one? (click here if you have no clue what I am talking about). As it turns out he is the Berkeley OSO, but the new one; nevertheless he still has dealt with code pink on many an occasion.

The presidential results came in and left me and the chef, Aki-San, the only two in the restaurant not overjoyed. This was the last day I would see people in the bay area truly happy about the results, because although the presidential election turned out in their favor, the results of proposition 8 were not to the liking of most Bay Area residents.

The Godsend came when I discovered that they did not take AmEx and my Visa had been turned off. (Apparently my bank thought it was stolen (hence it being used in SF). These people drunk with the results of the election happily covered me. Don’t worry folks, I sought them out and made things right. Each got a thank you note and more than adequate compensation.

Nevertheless the election results and my card not working were the first of several events that made the trip kind of suck. It would have REALLLYYY sucked if it weren’t for some great dining experiences, like Sushi Sho. I cannot recommend Sushi Sho too highly. It was truly amazing. I would never have found it if it weren't for Yelp.

How Yelp Saved My Bay Area Trip (Part II) or The Best Lamb I Ever Ate on a Sushi Hunt

2008-12-31T09:10:00.003-06:00

Before I left on the trip, Nola lent me a book about dining in the San Francisco Area. When I was picking up the book, Nola told me of a Greek Restaurant she had tried, Kokkari, and it sounded wonderful (and the Yelp reviews only reinforced that).

The second day of my trip was spent mostly at work. While things were being set up for me at work, I researched where I would be dining that evening. I had an inclination that with the large Asian population and the Pacific Ocean at their doorstep, The Bay Area would give me some incredible sushi. I researched on Yelp and found Sushi Sho. It looked perfect… if I could get seated. I rushed out of work into the worst traffic I’ve seen outside of Atlanta or Baton Rouge and tried and rushed and hurried to get here before it would be too late to get a seat. As it turns out this was not a problem, being as the restaurant is closed on Mondays. Standing outside of a closed sushi restaurant in Berkley not knowing what to do for dinner, but now very hungry after the hour long trek up north, my phone began to die. My iPhone was my lifeline on this trip, and now when I knew not to eat it was hanging on to dear life a by a small charge. The first thing that I needed to decide was whether or not I wanted to try a different sushi place. This place seemed perfect, so I considered waiting ‘til the next evening. On the other hand, at this point I REALLY wanted sushi. Also, I had seen a Chipotle not far away, and boy oh boy do I love me some Chipotle. Sitting in the Chipotle parking lot, I finally decided that I really wanted sushi, but where to go. Recalling the many reviews I had read of Sushi Sho, several called it the Tekka of East Bay.

I ventured across the Bay to this Tekka place, while using my iPhone’s remaining battery life to guide myself their and read some reviews on it. On the way over to it I learned a few things about Tekka. I learned that they call the chef the “sushi nazi.” I learned that it is in the middle of a sort of rough neighborhood. I learned that the place had no sign. I learned that you show up at 6 or at 930 or at no other time if you desire to be seated (luckily I was parking at 9:20 a few blocks away). The one thing I did not learn though (until walking in at 9:35 with a small group walking in right behind me), was that they only took cash. The owner happily directed me to the nearest ATM, but by the time I had walked a fraction of the distance to it was already 9:40, so I decided to hedge my bets and go elsewhere. But where would still be open at this hour? I knew of only one restaurant by name; on the last bit of charge remaining on my phone, I called Kokkari. They told me that If I could make it there before 10, I could be seated and served. I ran to the car. I sped up and down the hills.

I walked into Kokkari with about 3 minutes to spare. The place was still quite lively. For the run down on the meal, go read my review of it on Yelp. After the best lamb I’ve ever had, I returned back to the Hotel and ate my leftovers.

How Yelp Saved My Bay Area Trip (Part I)

2008-12-23T17:26:00.003-06:00

In early November, my work sent me to Oakland, CA to learn how to model the maximum probable flood from a dam break. I was excited to spend some time in the Bay Area, which is the location of origin of a little piece of technology that I had already at that point grown quite fond of, Yelp! The trip made me grow only more fond of yelp, and I encourage – nay I implore all of you use Yelp enthusiastically. Yelp is website where anyone can rate and review just about anything that has an address. The more common things to rate are obviously restaurants and bars, but many other things are reviewed also, including parks, markets, and medical services.

Initially my usage of Yelp was restricted to adding a local’s viewpoint to the otherwise solely tourist reviews of New Orleans’ establishments and businesses. Letting visitors know that tourist traps on Bourbon Street were not the primary dining establishments of the locals, and directing them to the true establishments New Orleanians frequent, from Bud’s to Galatoire’s. This changed when I went to the Bay Area. I’ll recount for y’all the whole trip, even the things that had nothing to do with yelp:

I found myself leaving the Oakland airport with no clue where I was, no clue how to get where I was going, and starving. I wasn’t the least bit worried though thanks to my iPhone. I suppose my first stop was predetermined a few years before Yelp was invented. Having read Maj. Grose’s blog (which will be down until summer ’09) and listened to Clark Howard for years, along with reading Serious Eats, I’ve been extolled time and time again the virtues of “In-N-Out Burger.”

Here’s what I’ll say about In-N-Out Burger. The burger was a pretty standard fast food burger (And they all moved away from me on the bench
there). The Milkshake was thick liquid heaven flavored as a mixture of chocolate and vanilla (And they all came back, shook my hand,
and we had a great time on the bench).

After that little adventure I checked into my hotel hopped on the Bay Area Rapid Transit (BART) (in which apple must have an exclusive advertising deal) and appeared miraculously on Market Street at the Foot of Powel Street. I felt like I tunneled underground (from Oakland) and emerged in Disney Land. There was a giant Gap, a Bloomingdales, various eras of street cars and trolley busses passing down Market Street as part of the F Market and Wharves Line, an Apple Store, but most prominently was the crowd of people gathered in a circle around the Cable Car Turn Table. I purchased my [$5] ticket to ride the Cable car and waited in the circular line taking in all the energy of the surrounding area. Of note I noticed lots of T-Shirts and signs flaunting quite apparent opposite to a ballot measure I had not heard of at the time, Proposition 8. I rode the Powell-Mason line up to the top of the hill (when I realized I was not on the line I intended to be on) where I hopped of and onto a Hyde-Powell car. I enjoyed the breath taking views and amazing weather until the car dropped me of between Ghirardelli Square and Fisherman’s Wharf. I wandered around Fisherman’s Wharf (which reminded me strikingly of Rue Bourbon) until I got hungry. I was surrounded by restaurants – BIG restaurants – hundreds of restaurants – everywhere. I had pretty much all of Fisherman’s Wharf, most of the North Beach Area, and a bit of China Town all within a quick walk. I was in the mood for seafood, so I chose to stay in Fisherman’s Wharf, but this by no means limited my options. Yelp, was actually not all that helpful here because of the staggering number of restaurants. I would need to narrow my options then use Yelp to make a selection. As I pondered what to do, I noticed a couple of the local fishermen locking the gate to their pier; I asked them. Though they threw out a few names, Scoma’s seemed to be their selection. While I pondered where to get other options to choose from I read the Yelp review of Scoma’s. I was sold. Here is what I wrote on Yelp:

Wandering around fisherman's wharf, doing the tourist thing, I stopped to ask some charter fishing boatsmen for a good place to eat, where there would be quality food, and not just the same old tourist thing I saw everywhere. They pointed me down an alley, out on a pier to a restaurant with its own dock on the water.

The place reminded me a good deal of the old New Orleans classic, Brunnings (R.I.P.). It has water on 3 sides and wood paneling on the walls. The waiters wear black bow ties and white jackets. The restaurant has its own dock, which put the freshest seafood on my plate. I read reviews here on yelp while waiting at the bar about 20 minutes for a table. By the way, a 45 minute wait isn't really that bad. If I am going to get good food and good service I am willing to wait. Maybe that is just the NOLA in me though (see Galatoire's line for Friday lunch). I had their house Pale Ale, made by Red Hook. It was good bitter beer, great as a compliment to the fish I was going to soon have.

I started with the clam chowder, as the reviews here on yelp indicated I should. It was very good (though I have no basis for comparison, as it was the first time I had ever had clam chowder.) and it was full of large chunks of clam and potato, and lots of veggies.

After inquiring of the waitress (who was nice, but seemed like she had better things to do than wait on a table of 1; but don't blame the restaurant as a whole for her crimes) what was local and fresh. After she showed me what was, I decided on the red snapper in lemon butter sauce. The fish was delish, and it made quite a dish. The lemon butter sauce being practically the mueniere sauce I am used to at home, it reminded me more of dinner in New Orleans. The portions were GIGANTIC. The pasta that came with the fish was bland, but lets face it I wasn't there to eat the pasta anyway.

I apologize for all my comparisons to my home town, but as I see it, New Orleans is the unattainable standard of perfection as far as seafood goes. If you are looking for good food on fisherman's wharf and want to avoid the tourist traps, I highly recommend you stop here.

After Scoma's, I took the F Market line down the Embarcardero and then market Street to the ~~Apple Adverti~~ BART station to return to the hotel for the evening.

To be continued…

Next: The Best Lamb I Ever Ate on a Sushi Hunt

I Passed

2008-12-17T10:13:00.002-06:00

I Passed the Fundamentals of Engineering Exam that I took in late October. I will now be licensed as an Engineering Intern. Thats alot of weight off my back for the time being.

Big Daddy's

2008-12-16T14:20:00.002-06:00

Varg, over at the chickory, makes a shoutout to the late, great Big Daddy's

If the 12 yats were composed today

2008-12-07T13:05:00.002-06:00

1. On'da foist day'a Christmas mah
Mawmaw gave'to me a Crawfish'dey
Caught in Arabi

2. In'da Christmas Picayune I seen it
Dere'n Section E, Tujaque's Recipe

3. On'da thoid day' a Christmas we
Stopped at McKenzie for Three French Breads

4. On the fourth day I said OK let's get a
Christmas tree Before'ya Drive Me Nuts

5. On the fifth day of Christmas we
stopped at A&G for Frrried Onion Rrrings

6. On'da sixth day'a Christmas we
stopped at K&B's for a Six Pack'a Dixie

7. Cemetery traffic got backed up to
Metairie at the Seventeenth Street Canal

8. On'da eighth day of Christmas me and
Rosalie Ate By'ya Mama's

9. On the ninth day of Christmas we drove
down Delery in'da Lower Ninth Ward

10. I used'ta be at Kaiser now I'm woikin
down'da street at'da Tenneco Chalmette Refinery

11. On the eleventh day at Vetran's
Highway try'ta cross the street with Eleven Schwegmann Bags

12. On the twelfth day of Christmas my
true love gave to me a Dozen Manuel's Tamales

This song I've know for the better part of my life is begining to sound like a list of items that would be better suited for one of Benny's other songs, namely, "Ain't Dere No More."

Many of these things are now gone to New Orleanians, and it makes me wonder, what would the song look like if Benny wrote the song today? Lets review each item.

1. On'da foist day'a Christmas mah
Mawmaw gave'to me a Crawfish'dey
Caught in Arabi

-Arabi is still there, and although I doubt anyone could catch crawfish there (now or when the song was composed), I think that is explained by the fact that it is a single crawfish. I think we're still good with this one.

2. In'da Christmas Picayune I seen it
Dere'n Section E, Tujaque's Recipe

-The Times Pic survives; maybe it survives more as Nola.com, but it survives nevertheless. Thank God Tujague's is still around.

3. On'da thoid day' a Christmas we
Stopped at McKenzie for Three French Breads

-Although we may partake of french bread from many fine bakers, McKenzie's is no longer so I imagine we should replace this... now what rhymes? "We stopped at La Boulangerie"? "We stopped at Winn Dixie"?

4. On the fourth day I said OK let's get a
Christmas tree Before'ya Drive Me Nuts

-AOK

5. On the fifth day of Christmas we
stopped at A&G for Frrried Onion Rrrings

-A&G is gone (as I think it was when the 12 yats video was filmed). They are standing in front of a picadilly. That kind of rhymes, we can go with it.

6. On'da sixth day'a Christmas we
stopped at K&B's for a Six Pack'a Dixie

-K&B is gone and Dixie Beer is barely hanging on for dear life. I can think of no replacement for this. y'all have any ideas?

7. Cemetery traffic got backed up to
Metairie at the Seventeenth Street Canal

-The traffic and the Canal remain.

8. On'da eighth day of Christmas me and
Rosalie Ate By'ya Mama's

-Ya Mama's right where is always been. unless it was in Chalmette. If it was in Chalmette, then there's a good chance its in Slidell now. Nevertheless, you can still go by.

9. On the ninth day of Christmas we drove
down Delery in'da Lower Ninth Ward

-Unless you work at the S&WB's Waste Water Treatment Plant (and yes, to answer your question, I do go there for work somewhat frequently) then chances you aren't driving down Delery. Maybe this one should be left for further thinking.

10. I used'ta be at Kaiser now I'm woikin
down'da street at'da Tenneco Chalmette Refinery

-I really don't know the refinery's in the Parish, but I hear tenneco is gone. anyone want to confirm?

11. On the eleventh day at Vetran's
Highway try'ta cross the street with Eleven Schwegmann Bags

-They'll have to be Rouses Bags now.

12. On the twelfth day of Christmas my
true love gave to me a Dozen Manuel's Tamales

-I knew that point in the post would come where I got truly sad. I miss these grease rods. I guess we'll have to have a dozen chargrilled "Ersters" from ACME.

Bitching about the "Leadership" from the 60's

2008-12-05T14:20:00.000-06:00

Let us first thank Yat Pundit for this post by recalling to my memory the proposed River Front Expressway.

I spent a Saturday evening with my cousin, Corey. We just wandered about aimlessly around downtown and the quarter. It was a lot of fun. At one point we found ourselves on the sidewalk in front of the World trade Center – across the street from the front of Harrah’s. As we ambled down the 100-400 block (all addresses occur in a single block) of Convention Center Blvd. Corey noticed something quite peculiar about the landscaping. There was grass. There was quite a bit of grass. Other than this spot, behind the cathedral, and Jackson and Lafayette Squares, there really isn’t grass anywhere between Esplanade and the Pontchartrain Expressway (from the river to Rampart). It was, as Corey pointed out grass that looked like our grandmother’s lawn. That thick St. Aug that has been thriving in one place since the sixties. Corey asked me (assuming that I would know this random odd fact), why the frick there is grass right there.
This got me telling the tale we’ve all heard before (and if you haven’t heard it, plead to me or better yet Yat Pundit to tell the tale) of the proposed River Front Expressway. In short the Expressway was supposed to go where the French Market and CDM are blocking the view of the cathedral from the river. It would then approach the brand new (over-hyped) star child of the 1960’s New Orleans power mongers, the Rivergate Convention Center. The Expressway would then enter a tunnel (which was constructed and still exists) underneath the Rivergate to emerge on the other side. They were trying to elevate the Rivergate to god status I believe. When the Rivergate was constructed, the block of Convention center Blvd. down which Corey and I were walking was a pedestrian thoroughfare, line with what the 1960’s saw as a true sign of success, wealth, and prosperity: grass and planters.

In a true monument to how innovative the Rivergate was, it was torn down to build a casino, the pedestrian area was made once again into a street.

This is one example I can bring to mind how those is charge of such things as planning and architecture in the 60’s (also a bit in the 50’s and 70’s also) were idiots. They ruined a lot of things. (like the local economy). They could have ruined so much more.

Damned Meme Tagging

2008-12-04T17:12:00.002-06:00

I have been tagged by NOLA. sHe likes meme’s about as much as any WOman. But he obliged and thus I will too.

First The Rules.

Link to the person who tagged you.
Post the rules on your blog.
Write six random things about yourself.
Tag six people at the end of your post and link to them.
Let each person know they’ve been tagged and leave a comment on their blog.
Let the tagger know when your entry is up.

To quote Nola, "So, six random things you don’t already know about me. Hmm. Well, you know so much already."

I have dreams about IKEA. Very very good dreams.
I miss being a graduate student desperately.
Graduate School was the best tim of my life.
The best meal I've ever had may very well be the Lunch at Galatoire's with Nola, Yat Pundit, Pontchartrain Pete, and Alli.
As Much as the Bay Area let me down and didn't meet my expectations, i would like to go back one day... just not alone.
I am obsessed with observing morphology. Not just GEOmorphology, but all morphology. I like watching how my shoes wear down and become slightly more creased each day. I like looking at how gummi bears melt when sucked on. I like watching the patterns created by my shaving scum washing down the sink.

The other people I am now enslaving into this madness are:

Yat Pundit
Alli

ummm... and anyone else who reads my blog. (if there is anyone else, but I don't think so.)

Transportation is about Connecting People to Places...

2008-12-03T15:08:00.003-06:00

NOLAroads
Originally uploaded by rwaldron

Not about separating them.

About a month ago, I read this article. It got the wheels spinning in my head. Then I visited San Francisco, where a large elevated, restricted access thoroughfare was successfully removed without a negative impact to traffic or the economy. The wheels spun more. Could we do this? Could we reconnect what once was a single neighborhood, but has become in recent year separated into multiple? What would It take?

Here is my plan as I think it might work:

Friggin’ finish I-49 from Lafayette to New Orleans.
Designate the Westbank Expressway, the GNO and CCC bridges, and the Pontchartrain Expressway as I-49.
Re-designate I-610 as I-10.
Remove the Elevated expressway above Claiborne from the Pontchartain Expressway to either St. Bernard Ave or Elysian Fields. It will be necessary to leave this small portion of [at this point former] I-10 to accommodate the truck traffic from the cold storage facility being constructed at the Gov. Nicholls St. Wharf. This little spur can be designated I-910 if desired by the state; the state could also choose to have it designated as a State Highway. If this proposed I-910 stopped at Elysian Fields it would unify more neighborhoods, but if it continued to St. Bernard, it would allow for traffic from Claiborne and St. Bernard to enter it. Some sort of study would need to be done to determine which has more benefit.
Rehabilitate Claiborne Avenue (maybe with a streetcar?)
Make the Pontchartrain Expressway (I-49 at this point) into an elevated expressway the entire length from the Toni Morrison Interchange to the already elevated section beginning at Loyola Ave.

I decided to make a map of all of this. I also threw on [quite haphazardly I might add] The locations of the current streetcar tracks (green), some stretches where I think tracks should be restored or are urgently needed (red), and some stretches that I think they would be a good idea. I realize there are some problems spots like railroad track crossings, but like I said, its haphazard.

And for a little humor, check out what may be the most confusing area to drive around in the whole city.

And another year passes...

2008-11-10T16:01:00.001-06:00

The 233th year to be exact.

Happy Birthday Marines!

Thank You Oregon State.

2008-09-26T06:25:00.001-05:00

You show the world how biased some people can truly be.

Coca-Cola, a sign of the times.

2008-09-25T17:22:00.004-05:00

Old NOLA Coke Sign
Originally uploaded by rwaldron

In visiting other cities, such as Atlanta and ~~Atlanta Jr.~~ Baton Rouge, I've noticed a common occurence in the down-town areas. Many cities have an old Coke sign standing watch over the local commerce. At first I thought it was a southern thing, but I've had it pointed out to me that they exist in other parts of the country.

It made me wonder, why doesn't my beloved New Orleans, where pretty much any drink without alcohol and with carbonation can be called a coke, doesn't have one. Then I recalled a picture I had seen on one of Yat Pundit's blogs (specifically his street car blog). He was kind enought to let me use said picture [to which he probably doesn't have the rights]. It turns out New Orleans did have such a sign, but it looks like it must have been demolished along with the building on which it stood, to make room for the Shops at Canal Place.

I say we bring our sign [and apparently clock] back! Who's with me?

GMH: Just Italy

2008-09-25T15:22:00.002-05:00

Just Italy Muff
Originally uploaded by rwaldron

So, I got sort of delayed in writing this post. I got pre occupied with some tropical weather and then work. Consequently, I might notremember this muff too well. If NOLA (thanks for providing the pic) chimes in on the comments, please listen to her. Her memory may serve her better than mine is serving me at the moment.

First off - bonus points. The olive salad did in fact have capers. Other good new is that the meats were truly of the highest quality. It seemed that it had an almost prosciutto like meat on it, maybe in place of mortadella.

They didn’t serve it to me cold, but I believe this may have a good deal to do with the fact that the bread seemed to be fresh out the oven. If there is any acceptable reason to not serve a muffuletta cold, this is it.

There’s the good and the bad. Y’all ready for the ugly? It’s the sticker on this mofo (or should I say mufu?). y’all ready?

$20

G’damn.

Oh yeah, I did that Thesis thing.

2008-09-04T14:33:00.003-05:00

So A while back, I meant to make a blog post about my thesis. I was planning on writting this as soon as I defended and everything was approved by my comitee and the grad school. That was a while back.

I've completely forgetten what I intended to say about it, but I will provide y'all with a link in case anyone is interested in reading about my research on LSU's small scale physical model of the lower Mississippi River. The Model is used to simulate the flow of sediment through proposed "Large Sediment Diversions" into Louisiana's coastal wetlands. I could go on and on about the importanc eof all of this, but I already did. Now go read it:

Physical Modeling of Flow and Sediment Transport Using Distorted Scale Modeling

Hope y'all enjoy.

Go read this NOW

2008-08-31T15:42:00.001-05:00

Read this

Just letting all y'all know.

2008-08-30T21:01:00.002-05:00

I was trying not to blog about Gustav, but I figured I owe y'all some info.

Currently, I am at my parents house in River Ridge. My current plans are to ride out the storm in East Bank Jefferson Parish. If things look like they'll be bad for more than 2 or 3 days, I'll boogie out on Jeff highway right afterward (after cleaning up anything I can that is).

This plan is tentative on Gustav not coming more than a couple miles to the east of the currently projected track. I f this happens, I'll likely leave (if for no other reason than to protect my truck, which could be very, very valuable in a post storm Louisiana.) If I leave, I'm not going far, probably to Abita.

I also owe y'all a GMH post about "Just Italy."

GMH: Radosta's

2008-08-26T17:10:00.003-05:00

First, let me start by noting that I don't have a picture for this one at the moment. I asked YatPundit to take a picture of the muff for me, but he seems to have misplaced it. I'll add it if when I get it.

Radosta's has made the best muff I've had so far in the hunt. It's been the best, but that doesn't mean it was perfect. It had most of the basic ingredients down (though the olive salad might have been rather bland in comparison to the salad of other establishments), but it had one theing that just really weirded me out. Rather than having mortadella, it had olive loaf. I don't care how close bolgna and mortadella, and bolgna and olive loaf (and thus olive loaf and mortadella) are, this is just strange. Even though it is a dish overlaoded olives, olive loaf just seemed bizzare on it.

Overall, it was good, but I don't think that it is "the one."

The Dictator Hath spoken

2008-08-26T09:57:00.001-05:00

The Dictator has decreed for a longer parade route!

GMH: Muffuletta's Deli

2008-08-11T11:40:00.003-05:00

Muffuletta's Deli
Originally uploaded by rwaldron

Have you ever had a teacher or professor that, in the very beginning of the course, established some ground rules for assignments to be turned, that if not met, would start your grading at an F with only the possibility of going down from there?

Well, this muff started with an F. It had cotto salami in lieu of genoa, which in my book might not even qualify it to be called a muffuletta.

Overall, this is a very weak muffuletta. Generally they serve it warm, and they looked at me like I had three heads when I asked for in unheated. The bread here seems way, way too doughy, and the olive salad was quite bland. In fact, it had more carrots and red peppers in it than olives. It had NO cauliflower or capers in it.

fail.

GMH: Ignatius Eatery's Muffuletta

2008-08-11T11:32:00.001-05:00

Ignatius Eatery's Muffuletta
Originally uploaded by rwaldron

I’ll admit, I cheated a bit on this one. I had the sandwich before I started the Great Muffuletta Hunt (henceforth, GMH). Nevertheless, I still had some leftovers in my fridge, so I scrutinized it. Here we go:

This was a funky muff. I mean that literally. This thing had a very pungent aroma from a very strong cheese. Not only was this strong cheese layered atop the meat, it was grated and sprinkled liberally over the top of the loaf. Overall, it was a decent sandwich, but then funky cheese made it almost inedible. To conclude, I really liked the restaurant and the gumbo was delicious, but I wouldn’t order the muff there again, let alone make the trip there to order it.

Poulet Sauce Rochambeau

2008-07-30T17:24:00.002-05:00

Poulet Sauce Rochambeau
Originally uploaded by rwaldron

I cooked this little one up about a week ago.

To make Chicken Rochambeau, start by making Béarnaise sauce. I won't tell you how, but I will tell you how not to. Do NOT use the recipe in the Antoine's cookbook, it make a grammatical error which gives one cup of melted butter with some stuff in it. my only advise I can give you on this is to make sure to pour the melted butter (in very very small amounts) into the eggs, NOT the eggs into the butter. Make sure that little bit of butter get furiously whipped and mixed into the eggs, before pouring a dash more butter. Take a look on the internet or in a cook book, and you find many different Béarnaise recipes. Pick one, anyone. I think next time I’ll use the recipe in Galatoire’s cook book. Keep it on the lowest possible heat while making the Rochambeau sauce, merely to keep it warm.

Next, begin making the Rochambeau sauce. Mix a half cup of butter with a half cup of minced onions. You'll want those onions practically liquefied. Sauté. Once the onions begin to wilt and change color, add a half cup of flour, and roux this som-bitch up. I think I made mine a bit too blonde thanks to Antoine's perpetually vague instructions, so get it nice and dark. Then you pour in your stock. I have 2 things to say about the stock.

1. Make sure to use STOCK, not broth as the stock has dissolved gelatin from the bones in it. Broth does not.
2. I used chicken stock as per the recipe, but I dare say that a beef stock may have given the dish a richer flavor. I have heard of this being used, and I imagine the whole reason that the recipe calls for chicken broth is that one would be likely to have it around when, say, cooking chicken. I’m going to try beef stock next time.

Right after I added the stock, I added about a cup of Steen’s cane syrup. Stir while reducing over medium heat until the sauce becomes thick. Lower the heat.

While making the Rochambeau sauce, I threw onto some BSCBs (boneless, skinless chicken breasts) season liberally with Tony’s onto the George Forman.

Then throw each thick slice of Chisesi ham into the Rochambeau to warm up. Plate it all, from bottom to top: Rochambeau, Chisesi ham, Rochambeau, Chicken, Béarnaise.

DC Below Sea Level? Old Decrepit Levees?

2008-07-28T08:30:00.000-05:00

Read This

The Great Muffuletta Hunt

2008-07-21T17:25:00.001-05:00

My favorite Muffaletta is the original Muffuletta. From Central Grocery of course. Unfortunately, Central Grocery has limited hours, it is not easily accessible (being in the French Quarter that is), it is full of tourists, there is usually a line, and it has grown rather expensive. I have put out on a hunt for a more accessible muffeletta.

This is not a dish that has many secrets. It isn't Oysters Rockefeller (which Tom Fitzmorris pretty much figured out), or Arnaud's remoulade sauce (which I believe I have bested), and certainly not Coca-Cola. This is a food that wears its recipe on its sleeve. It tells everyone exactly what its ingredients are, yet no other producer of this sandwich has been able to replicate the original. Here is a list of criteria I have in my hunt:

1. Not in the Quarter.
2. Not on the Westbank.
3. Not heated. (I don't really care if you prefer a heated muffuletta. I am a fan of the cold version. Anyway, I'm trying to find a more accessible verion of the ORIGINAl, which is not heated.)

I'll be trying them, and then rating them here. So far I have tried 2 places with ratings coming soon. I've tried "Muffuletta's Deli" on Severn, and Ignatius Eatery on Magazine. Next I'm going to try Nor-Joe's right off Metairie Rd. Are there any places that you, the readers, think I should try? please comment.

I WON

2008-07-17T10:05:00.006-05:00

I Beat Antoine's

Avocado, Cucumber, & Creole Tomato in Creole Vinaigrette

2008-07-15T18:11:00.001-05:00

Avocado, Cucumber, & Creole Tomato in Creole Vinaigrette
Originally uploaded by rwaldron

With the Chicken Bon Dude, I served a salad. The night before serving I sliced avocado and cucumber and placed them to marinate in a Creole Vinaigrette overnight. When I served the salad, I sliced fresh Creole tomatoes to go with it. The Vinaigrette Recipe is as follows:

Ingredients:
2 parts Red Wine Vinegar
3 parts Creole Mustard
4 parts Extra Virgin Olive Oil

1. Mix the Vinegar and Mustard.
2. Slowly drizzle in the oil while whisking.

Chicken Bon Dude

2008-07-15T17:49:00.002-05:00

Chicken Bon Dude
Originally uploaded by rwaldron

So it seemed a few weeks back that everyone and their mother was blogging about the classic Creole dish, Chicken Bon Femme. All this talk about the Good Woman's chicken sure got my mouth watering. I decided to cook it. It is kind of a combo of the recipes at the two above links. Because I my spin on it (i.e., Andouille instead of ham), I decided that this is not chicken of a good woman, it is the chicken of a good dude. I messed plenty of things up, but it still came out quite tasty. Rather than giving the recipe i attempted to follow, I'll let you all know what I actually did. Here it is:

Tools:
Cast Iron Skillet
Dutch Oven
Oven preheated to 350

Ingredients:
4 slices bacon, cut into 1 inch squares
6 Boneless Skinless Chicken Breasts
1 Bottle Lawry's garlic Herb marinade
2 Tbs. flour
1 link diced andouille
1 cups chopped green onion tops
1 cup chopped yellow onion
1 cup dry white wine
1 Tbs. Worcestershire sauce
1/4 tsp. Tabasco
2 lbs. white potatoes, peeled and cut into 3/4" cubes
Canola oil for frying
1 stick butter? (I'm not sure if I actually used any. a crime against Creole food.)
10 cloves garlic, chopped
Creole Seasoning (I used Tony's cause it's what I had.)

1. The evening before I put the chicken breasts into a plastic Ziploc bag with the whole bottle of marinade.

2. the Bacon went in to the Cast Iron Skillet. I did the bacon thing then took it out and set it aside.

3. Coated the chicken in the flour and fried it up in the bacon grease (plus a little bit of the canola oil) until the outside was cooked.

4. In the Dutch oven I heat oil then fried the potato cubes which had been coated in the Tony's. When i took them out and put them on the drying rack, I sprinkled parsley on them. After this, I quickly removed the oil from the Dutch oven.

5. In the skillet, next went the andouille. After getting that nice and heated up I added the green onions, yellow onion, Worcestershire, and Tabasco. This is where I made my first mistake. I accidentally added the minced garlic also. (Hence the reason the butter never got used.) I got this all nice and cooked down, then threw in the bacon.

6. Once I had all this done, I committed what I will call my second mistake. This “method” was in at least one of the recipes, but I think it would have come out better had I not done the following. When putting the chicken and veggies in the Dutch oven, I put the potatoes in also. If I do this again, I think I would actually fry the potatoes while everything else is roasting in the oven, then put it all on hot Brabant Potatoes. So yeah… stuff in a 350 degree oven.

7. Take the bacon/sausage/chicken drippings and deglaze with dry white wine. Pour this over stuff in oven when you flip the chicken breast halfway through the roasting portion of the process.

8. Serve and enjoy.

Intoxicated with Liberty and Enthusiasm

2008-07-14T10:50:00.000-05:00

In recognition of the National Holiday (of some other country), a rememberance of that fateful day when almost a thousand armed middle class men overcame eighty something quasi-retired soldiers to free the 7 inmates of what was essentially a looney bin, we should all have a drink.

Food, Music, and History - My Idea

2008-06-19T11:17:00.004-05:00

I had an idea recently. Well honestly, I've had several different ideas over the past few months. recently what I did, was combine my many ideas into one grand idea. It involves three of my favorite topics: food, music, and local history.

I've had a bit of a tricky time trying to decide how I ought tell the world of my idea, but here we go:

Recently having dined at Antoine's, Galatoire's, and Arnaud's, I must say that I really enjoy the food at each. I really wish I could enjoy this food without having to plan the outing that each of these becomes. It would also be nice to enjoy this type of wonderful creole cuisine without the sort of bill one typically has at such establishments. I noticed while at Antoine's that the building is friggin HUGE. They maintain imense fascilites without filling them (which is in its own way, rather sad). This, I'm sure, is one reason why the prices are such. I noticed while dining at Galatoire's that the dining room is actually rather tiny, and that those patrons who get seated, remain seated... for the entire afternoon. Thus, they really do not serve a rather large number of customers. It made me wonder how much more money they could make if they had more seating available. OR, how much less they could charge and make the same amount if they had more seating available.

Now for a moment, I will completely change the subject. I will change it to the Halfway House. I'll start you all by having you read a few questions and their answers provided in the "Blake Pontchartrain" feature of Gambit, here, here, and then this other article (you can skim it or jus tlook at the pics & captions if you want) here. There are alot of people out there that would like the Halfway House to return to use as a jazz hall, much like it was when Abbie Brunnies lead the Halfway House Orchestra. Now frankly, I don't see a huge demand for this sort of place where it doesn't already exist. Most of the similar places are not likely to exist in this area. (i.e. Snug Harbor)

Now let me join the two thoughts together. Although I don't see big demand for Jazz Dance Halls, there has been ahuge explosion in demand for the "Jazz Brunch". These things are insanely popular. So here is my idea. Renovate the old Halfway House into a restaurant that serves classic New Orleans food while playing to classic New Orleans music. It'll have jazz all the time, not just at brunch. It'll be a family place, but still kind of nice. People will eat, drink, and be merry. Following is the sort of menu I had in mind (and if I forgot anything, please let me know.) All entree's come with one side of your choice.

Appetizers and Small Plates
-Remoulade or Ravigote
--Shrimp, Crab, Crawfish (when in season)
--Remoulade on choice of mixed greens or fried green tomatoes)
-Oysters Rockefeller
-Oysters Florentine (i.e. the spinach version of Oysters Rockefeller)
-Oysters Bienville
-Oysters en Brouchette (wrapped in bacon and fried)
-Chargrilled Oysters
-Crabmeat Au Gratin

Soup
-Seafood Gumbo
-Fowl Du Jour and Andouille Gumbo
-Turtle Soup
-Bisque Du Jour (When Crawfish is in season it is crawfish bisque w/
boulettes ala Tom Fitsmorris)

Salad
-Cucumber tomato avacado and onion in creole vinegarette
-Stuffed Avocado
-Feta Salad
-Shrimp Remoulade Salad

Seafood
-Fish (whatever types are available fresh and affordable)
--Fried or Grilled (Pompano only grilled, Catfish and SS crab fried only)
--Plain, Mueniere, Amandine, Pontchartrain, _________(sauteed Crawfish), ______(lemon/herb/Garlic/butter)
-Shrimp Creole
-shrimp Etouffe
-Oyster patties
-Crab Cakes

Poultry
-Cane Syrup Chicken Rochambeau (not the lame marchan de vin kind... real rochambeau)
-Chicken Pontabla/Bon femme/Garlic chicken (whatever the heck you want to call it, maybe it'll vary by day of the week)
-Fried Chicken
-Stuffed Breast of Chicken
-Chicken Creole

Meat
-Ryan's cheese stuffed Hamburger
-paneed veal
--(add crab meat option)
-grits and grillades
-pork tenderloin
-steak, cut du jour

Sides
-creamed spinach
-Brocolli
--(add chees as option)
-red beans and rice
-onion rings
-Baked Macaroni
-Souffle Potatoes
-Brabant Potatoes
-Asparagus
-Seasonal veggies

Dessert
-Lemon Merainge Pie
-Pecan Pie
-Calas
-Alli's Meme's Bread Pudding (whit chocolate sauce or my mom's Rum/whiskey Sauce)
-Doberge
-Seasonal fruit dessert

maybe some healthy entree choices also?

Now being as I have no intention of actually going through with this, anyone is welcome to steal my idea. Infact, you are encouraged to do so. All I ask in return is a lunch and accompannying drinks 2 or 3 times a month.

Velvet Falernum

2008-06-12T11:00:00.003-05:00

If anyone is interested in buying Velvet Falernum, internetwines.com has it for about $15 a bottle. at $11 for shipping I went ahead and got 3 bottles. I should be good for a future full of swizzles.

UPDATE: it is also available from Drink Up NY.

A Certain Swizzle

2008-06-11T11:22:00.003-05:00

Swizzle
Thanks to Nola for the pic.

There is a certain cocktail, in this city of already o so many cocktails, that is becoming quite popular. I had heard about it from several different sources, and last week while out to lunch with my mom, I decided to try it. I was instantly smitten. The tropical combination of lime juice, rum, and the "secret ingredient" blended together so intimately that was thus bound to determine how to make one for myself at home. A little research and a few attempts later, I arrived at this:

Fill a collins glass (pint glass if you don't have a collins glass) with some ice, then pour in the following.

2 shots of New Orleans Rum (the original uses the white variety, but you have my permission to use the gold type).
½ shot Lime Juice
¾ shot Falernum (Fee Brothers can be acquired at Martin Wine Cellar. This is my prefered falernum.)
½ shot or less grenadine
2 dashes Peychaud’s aromatic bitters

Next, top off the glass with club soda. stir with a swizzle stick. enjoy.

Forgive me Adelaide.

Crevettes Remoulade

2008-06-08T01:30:00.006-05:00

Remoulade 10
Originally uploaded by rwaldron

A few weeks ago, I set out on a mission. My mission was to create the perfect remoulade. I began with several recipes that I had found that I liked. Being as a remoulade recipe is usually not much more than a list of ingredients It was fairly easy to combine the different recipes.

I began my synthesis by converting all ingredient measurements into a common unit. In this case, I used the tablespoon. I then normalized each ingredient in each recipe to a unit volume. Once I had obtained the unit volume, I rate each recipe on a scale from 1-10. I then proceeded to create a weighted average for the volume of each ingredient to placed into the remoulade based off of the rating I had assigned it. I then tweaked the ingredients as needed when assembling the sauce. the recipe is as follows (all volumes are listed in tablespoons unless otherwise noted; 16 tablespoons = 1 cup):

Ryan's [Soon to be] Famous Remoulade

Ingredient	Volume (TabS)
Creole Mustard	18-20
Celery (minced)	12 (3 ribs)
Scallions (minced)	5 (or more if needed)
Paprika	2
Salad Oil	16 (or more if needed)
White Tarragon Vinegar	8 (or more if needed)
Horseradish (prepared)	2 (or add more mustard)
Tomato Paste	2 (add as needed/desired)
Parsley	3
Salt	0.3 (i.e. 1 teaspoon)
Garlic	1 clove
Worcestershire	5 dashes
Yellow onion	4 (i.e. 1 quarter onion)

Process all non-oil ingredients in a food processor. Slowly drizzle in oil to emulsify. Makes 5 cups.
You can then marinate shrimp in this sauce over night and sever over a bed of lettuce or in mixed greens. Also good on cold roast beef or as a condiment on a sandwich (such as a cold roast beef sandwich).

Enjoy!

Cake Confessions

2008-06-04T15:45:00.002-05:00

So twitter has been abuzz over the past 2 days with a topic that seems to have most more excited than me: Cake.

I ahve a confession to make. I didn't know WTF people were talking about when they mentioned "Doberge." I feel kind of like an idiot because I had never heard of something that all these tweople are speaking so fondly of. speaking of it as if it is more basic to the fabric of life than water. The basic needs seemed like they might as well have been "food, water, shelter, doberge, and clothing"; And I'm not even sure how that is pronounced.

I did a google search and sure enough on of the top hits was Yat Pundit. Upon discovering what it was, I realized that I might have had it before, but I just never heard it called by that name.

I noticed that along with every mention of how awesome it is comes a mention of how difficult it is to obtain cake slices at sucha thinness. At the rish of sounding like someone giving advice on a topic which he knows nothing about, I do have a bit of advice on slicing cake into thin layers.

Dental floss.

Yes that is correct. plain. unflavored. dental floss.

place the cake either on a plate witha rim that is a good bit higher than the the most bottom part, or in between to dowels. Mark the cake with a a knife the height of the dowels at several locations around the cake (at least 8 spots). Take a long piece of floss (or cheese wire if you are really fancy). Pull it taught over the dowels/edge of the plate, then begin to pull it throught the cake slowly and carefully, making sure to pass throught he spots you marked all around the cake. remove the layer sliced of the bottom and repeat until cake is now layered.

Cafe Du Monde - Missing Opportunities (Morning Call Too!)

2008-06-04T10:28:00.002-05:00

So as one might have been able to tell I've spent a good bit of money at Cafe Du Monde (CDM) and Morning Call (MC) in the past couple of months. I've spent a good bit of money at these locations, but I haven't spent much time at either of these. This is because there are a couple things lacking. To tell you about them, let me paint a picture for you:

The year is 1875. A young gentleman in New Orleans decides that before work he would like to enjoy a cup of Cafe Au Lait while reading the day's news. He picks up a newspaper (any of the many that were sold in New Orleans at the time) and heads to the already 15 year old CDM or the 5 year old MC(each existing only in the French Quarter at the time, but given the year the french quarter was never far from where you were and where you were going). Here he gives the waiter a coin in exchange for his tasty beverage. He sits amongst others like him in the morning air reading the news and sipping coffee.

The year is 1900. A young gentleman in New Orleans decides that before work he would like to enjoy a cup of Cafe Au Lait while reading the day's news. He picks up a newspaper (there were still quite a few papers in the city at the time) and heads to CDM or MC (with the new electrified streetcars it was very easy for one to get to the French Quarter). Here he gives the waiter a few coins in exchange for his tasty beverage. He may have even ordered the new pastry that was becoming poular at that time, the Beignet (replacing the calas that were sold by street vendors up until that point). He sits amongst others like him in the morning air reading the news and sipping coffee (and maybe munching on some beignets).

The year is 1925. A young gentleman in New Orleans decides that before work he would like to enjoy a cup of Cafe Au Lait while reading the day's news. He picks up a newspaper (either the Times-Picayune or the States-Item as they had now become merged respectively) and heads to CDM or MC(He might have had to come from further out than his predecessors, but he was likely heading for a days work in the burgeoning CBD). Here he gives the waiter several coins in exchange for his tasty beverage. He sits amongst others like him in the morning air reading the news and sipping coffee (and maybe munching on some beignets).

The year is 1950. A young gentleman in New Orleans decides that before work he would like to enjoy a cup of Cafe Au Lait while reading the day's news. He picks up a newspaper (probably the Times-Pic) and heads to CDM or MC(Even though he may have lived as far out as Metairie, this was not a problem as he had his own car). Here he gives the waiter several coins in exchange for his tasty beverage. He sits amongst others like him in the morning air reading the news and sipping coffee (and maybe munching on some beignets).

The year is 1975. A young gentleman in New Orleans decides that before work he would like to enjoy a cup of Cafe Au Lait while reading the day's news. He picks up a newspaper (again, probably the Times-Pic) and heads to CDM or MC(If rather than working in the CBD he is working in Metairie's burgeoning business sector this isn't a problem as MC has moved to Metairie). Here he gives the waiter the better part of his pocket change in exchange for his tasty beverage. He sits amongst others like him in the morning air [conditioning (if at morning call)] reading the news and sipping coffee (and maybe munching on some beignets).

The year is 2000. A young gentleman in New Orleans decides that before work he would like to enjoy a cup of Cafe Au Lait while reading the day's news. He picks up a newspaper (The Times-Pic or one of the new weeklys, Gambit and City Business targeted at Niche groups) and heads to CDM or MC(at any of various locations. He might choose to head to CDM in the Quarter, thoguh more likely he'll go to the CDM in one of the shopping malls (either Lakeside Mall or Esplanade Mall), the CDM on Veterans, MC, or the MC in Clearview Mall). Here he gives the waiter a a couple of dollar bills in exchange for his tasty beverage. He sits amongst others like him in the morning air [conditioning] reading the news and sipping coffee (and maybe munching on some beignets).

Now, the year is 2008. A young gentleman in New Orleans decides that before work he would like to enjoy a cup of Cafe Au Lait while reading the day's news. He would love to just grab his laptop so he can read his RSS feeds and head to CDM or MC(now only 4 locations between the 2 establishments. Not the 10 or so that had existed at some point before the hurricane with branches open as far away as Atlanta, GA). He would like to pay with his Visa Checkcard. In the end he decides to have a Frappuccino at starbucks because both CDM or MC niether accept credit cards nor have WiFi. He sits amongst others like him in the morning air [conditioning] reading the news and sipping coffee (and certainly NOT munching on some beignets).

Now let me state something before I proceed any further. I am NOT an advocate of forcing change at CDM in the Quarter. Things are the way they are there for a reason, and I want future generations to continue to be able to have that same experience. That being said, I think that CDM and MC are turning down business (and ultimately money) by not havinf WiFi or taking credit cards. I certainly would spend a whole hell of a lot more time at the establishments is those 2 things were changed. That is just my opion, I may be wrong.

Frozen Cafe Au Lait

2008-05-29T15:40:00.004-05:00

I grew up my entire life not liking coffee. You see, I come from New Orleans where that, I believe, is a felony (6 month probation minimum, 25 years maximum). I always loved the smell of coffee, though; and in high school my cousin even turned me on to chocolate covered esspresso beans.

Then when I was in college and in desperate need of caffiene to keep me awake enough to do all my work for Differential Equations and Mechanics of Materials things started to make sense. I was never crazy about tea. As I seem to recall infact, I was the kid that had to have ice cubes in his hot chocolate.

It hit me like a brick wall. It wasn't coffee I didn't like, it was warm drinks. I can't even drink warm water. As far as drinks are concerned: Room temperature? Sure. Cold? Definitely! Warm? not so much. Hot? NEVER!

This was when I started expanding my horizons. first it was PJ's vanilla velvet ice (wussy, I know). Then it was starbucks green tea frappucino (this made me feel dirty and tratorious). Then I fell in love. I suddenly felt like that one aspect integral to New Orleans culture which I hadn't ever enjoyed now finally made sense. I discovered Cafe Au Lait. I instantly fell in lvoe with and finally understood it. But this is only because there exists the only improvement to Cafe Au Lait there was to be made: freezing it.

Thus I am addicted to Cafe du Monde's (and Morning Call's, but not quite to the same extent) Frozen Cafe Au Lait.

PIKEs at Tulane

2008-05-12T14:40:00.003-05:00

Times Pic Article

From my experiences:

I am surprised that they made it this long. If I had been in a fraternity when I was at Tulane, I think I might have called for the removal (either through the proper University channels, or though illegal force, or anywhere inbetween) of this group. They really did give Greek life at Tulane a bad name. Not the kind of bad name a few select sorority girls had by having selpth with every single Sig Ep, or the kind of bad name that one particular fraternity had given itself by living up to the "high" standards of Tommy Chong and Snoop Dogg. These guys made fraternities seem organizations of criminals.

I did infact have a friend who was a PIKE. He was essentially given the choice at one point (by the frat) that he needed to choose between NROTC and the fraternity. That was the first step I saw that made them loose major respect points for me. The snowball turned into an avalanche one day though when I was talking to a girl, when her friend called. We hopped into my truck and hurried to the PIKE house when her friend came running out barefoot and minus some clothing she entered with. She wasn't entirely sure what happened to her inside, but she was almost dead certain she had engaged in an activity she wouldn't normally have particpated in. The only problem was that she had no recollection of whom she had engaged in said activity with.

These aren't your typical frat guys, these are the scum of the earth; the members of the other frats at Tulane shouldn't have let these guys exist like this. It has only ruined their reputations. If you have any influence on IFC at Tulane, stand up against these douchebags.

N.O. RTA - Natives Outlawed, Rich Tourists Allowed

2008-05-05T12:28:00.004-05:00

Jazz Fest is behind us, and now we enter the long hot tunnel that is summer. My life is to be dull and directionless until football season. I had a splendid time at the Fest with Allison on Saturday and Sunday. I would have loved to have gone on the first Friday (to see Alison Krauss and Robert Plant. I'll be kicking myself for missing this one for a good long while.)or Saturday, but I just couldn't make it for the first weekend.

We did have a splendid time at the fest. We didn't have a splendid time heading to the fest. On Saturday, as we had done it the past, Alli and I planned on taking the City Park line of the Canal Streetcar. We sat on the bench in the middle of Carrollton across from Brocato's waiting and waiting and waiting (about forty five minutes into total), each with a fist containing five quarters for our fare. When the streetcar finally arrived it did so with a sign on the front denoting that this was the "Zydeco Express" and the fare was not five quarter dollars, but FIVE WHOLE DOLLARS. I inquired witht he operator and he acted as if this was standard, and even got annoyed when we were confused. He informed us that "$5 is how much it costs to ride the streetcar." as if Allison hadn't paid a buck twenty five on wednesday evening to go to the quarter.

After this "gentleman" drove his streetcar off, we waited for another street car which was similarly signed as the "Zydeco Express." As we walked back to my truck, I pulled up the NO RTA webpage to discover this:

GOING TO THE JAZZ FEST! AVOID THE HASSLES! RIDE THE ZYDECO SPECIALS!

RTA IS GOING YOUR WAY!!

Come and enjoy the 39th Anniversary New Orleans Jazz & Heritage Festival!!

Avoid the hassles of traffic and parking, take the convenient RTA streetcars and buses to the New Orleans Jazz and Heritage Festival. As a special service to those going to Jazz Fest, the Regional Transit Authority is providing safe, inexpensive alternatives to taking your car to the Fest. Look for the RTA ZYDECO SPECIAL.

The Zydeco Special City Park/Museum Canal Street Streetcar can be boarded along the Riverfront between the French Market and Canal Street, or at any stop on the line between the Mississippi River and Carrollton Avenue. Ride to the end of the line at Beauregard Circle near the Fairgrounds.

RTA ZYDECO SPECIAL buses will also provide service to the Fest, bringing you so close you can almost hear the music: the Esplanade and the Canal Street ZYDECO SPECIAL buses, using the Carrollton spur route, will go to Esplanade and Grand Route St. John. Click here for routes and schedules.

And if you want to park your car in a safe spot and ride to the Fest, the special-service Zydeco Park-and-Ride will depart from the parking lot under the I-610 at Elysian Fields and bring you directly to the Fest. The Zydeco Park-and-Ride will run Friday, Saturday, and Sunday both weeks of Jazz Fest.

The RTA ZYDECO SPECIAL Esplanade, Canal buses and the streetcars will operate every day of the Fest.

Fares on all Zydeco Special vehicles are $5.00 each way; exact fare required; no change is available.

Call RTA Rideline (504) 248-3900 for additional information.

They try to trick tourists into thinking that this streetcar route is something special that they don't normally do, and that this is a good price for this. The worst part of it all, is that the tourists fall for this, and cough up the $10 for a round trip.

In the end after being unable to take YatPundit's advise to take the esplanade bus from the cemeteries because we just missed the hourly bus, we parked in behind the Pavillion of Two Sisters and walked from there.

Street Closures for North American Leaders Summit

2008-04-21T10:22:00.001-05:00

Street Closures
Originally uploaded by rwaldron

I have seen the list of streets again and again, but it doesn't make sense to me unless I see it on a map. Thus I made one and here it is.

If you were King?

2008-04-16T14:43:00.000-05:00

So, I've really been swamped with work. We are behind schedule on some big flood mapping projects (Lamar County, AL) and thus I haven't had much time to compose posts for my here blog. So today, I want y'all, the readers to write it for me. Yeah, I know, I'm a lazy-ass bumb.

I tend to write in this blog about my crazy ideas to better our city and about the ideas others have/had that I like. If(When) I were to somehow be appointed King of New Orleans, I would pretty much decree that these looney ideas be implemented.

What would you do if you were King of New Orleans (or whatever realm you might happen to be intemately familiar with)? Tell me in the comments.

PS - If I haven't made it clear, as King I would implement more streetcars.

Riverfront

2008-04-07T17:31:00.001-05:00

Press Street Wharf
Originally uploaded by rwaldron

So, It looks like a group that would like to convert the riverfront from Jackson Ave to Poland into park/public space is about to go to war with the Port of New Orleans.

The full story can be read here and plans for the redevelopment of the Riverfront can be seen here.

I find this to be a truly interesting battle, and somehow I want to put great support behind both sides.

On one hand, I want to support the space becoming park space. I know that personally, I would love to spend my days strolling up and down the river. Running. Biking. Contemplating.

Maybe it is just me with my long love affair with the Mississippi (it has given me a masters degree, a career, and well... a home), but generally I think it would be a great use of the space. Especially if they connect FULLY connect Canal St. to Spanish Plaza. "I'll see you there (at the foot of Canal Street)"

I'm not sure I'm on board with all of this crazy architecture they have dreamt up, but I know that stuff does not frequently come to full realization. (Specifically when this goes to the structural engineer who need to ground the architect - in terms of both physics and budget).

Also, the Port claims that down river of the French Quarter is a good location for the cold storage facility, but I'm guessing that they haven't taken a look at the Press Street Wharf recently. Y'all should take this moment not to look at the image I've included in this blog.

On the other hand though, my historical side appears. As much as I would love to see more public space on the riverfront at the Quarter, The Gov. Nicholls Wharf is very, very historic. In fact, it is more historic than the city itself. The portage at this location along with the eponymous street are older than the city. Granted, neither was named that yet. As Gov. Nicholls St. passes under I-10 it regains its original name, Bayou Road. Bayou Rd. is the oldest road in the city. It connected the old Indian trading site on the river (which would later become the French Market) with bayou St. John. If the Indians had not already had this small bit of pre-infrastructure, the Europeans would never have settled here. Since the Europeans arrived, there has been a port where the Governor Nicholls Wharf now resides.

Another reason to side with the Port on this one: when the port does well, the city does well.

In the end, I think I’ll side with a riverfront park.

###

of similar interest to the above: The River Keeps Rising

####

Also, I thought I'd note: While building a restaurant database, I found this to be very useful.

Omni Royal Orleans

2008-04-04T09:55:00.000-05:00

I never knew much about this 5 story hotel in the French Quarter that stands across St. Louis Street from the Federal Courthouse. This Hotel is the Omni Royal Orleans and it was built in the 1950's. Otherwise, this would be completely uninteresting, but I was recently reading about the grand hotels the New Orleans once had.

One of these was particularly interesting to me and caused me to pursue further reading on it. This Hotel was the St. Louis Hotel, also known as the Exchange Hotel. It was in its time, the grandest hotel in the Americas, but after the Civil War (and hence after the end of slave auctions, many of which occurred in this hotel), it fell into disrepair. By the end of the 19th century it had become a stable for cows and horses. It was eventually torn down (all but the North-West wall). A lumber yard sat in it's place.

As I sat lamenting the loss of the great hotels of the golden age of New Orleans, a read about the Omni Royal Orleans. It was built as the Royal Orleans, on the site of the former St. Louis Hotel. Although Exchange Alley no longer connected the front door of this site to Canal Street (thanks to the construction of the aforementioned courthouse) and the grand dome and rotunda were not configured in to this rebuild of the great ghost that once occupied the site, it was built to the highest standards of opulence and extravagance (to the extent which the late fifties would allow). It even has one "feature" that it predecessor did not, the Rib Room.

I had not realized before how impressive this hotel in fact was. I simply thought that the Omni Royal Orleans was just another French Quarter Hotel. It was to my understanding that there were no grand hotels remaining in New Orleans. It was built with striking Architechtural similarity to the St. Louis.

I think this is how alot of growth in New Orleans should occur. Take something we had that was good, that we lost. Rebuild it, but make it better. Why do we have a hotel where the French Opera House was? We can continue to move forward in a manner that is very considerate of what we have and what we've lost. Now all we need to do is bring back the St. Charles Hotel in a similar manner. Who needs the Chase Bank Building?

Right Place For a River Diversion

2008-04-01T09:37:00.000-05:00

Throughout the history of South Eastern Louisiana, The Mississippi River and various Bayou's have moved around backd forth building our landscape. Then we confined them.

When European settlers came along and founded our great city, the did so near several bayous: Bayou Metairie, Bayou Gentilly, Bayou St. John, and Bayou Bienville. I've been looking at some maps of the area of the time when the city was founded, and I'm pretty sure that the River was about to jump into the course of Bayou Bienville. I continued to look at where the land was consolidating and compacting, and I'm really worried. By cutting off Bayou Bienville we may have stopped the one thing that could have saved us. Thus I propose a radical solution. We must activate Bayou Bieville as a river diversion. the only problem is that something lies in the way: New Orleans.

Here's my plan.

1. Dig a channel from the Mississippi that starts near the Orleans/jefferson Parish line then cuts through where the S&WB currently is. It will then flow through a channel that will be dug where carrollton currently is to Bayou St. John at City Park.

2.To avoid major hydraulic scour and flooding problems, it will be pretty neccesary to dig a large basin in this area. We'll pretty much need to take up NOMA, Beauregard Circle, some of Esplanade, and the Pitot House. Large levees will need to be built around this whol area.

3. A Channel will then be cut straight across the fairgrounds then through Gentilly and the upper ninth ward, to the Industrial Canal.

4. Speaking of which, we'll need to fill the industrial canal in.

5. Then we can finally connect our new channel to Historic Bayou Bienville, wich can be gonnected as an outlet to the gulf via the MRGO in Lake Borgne.

The consequences will be vast. We'll loose some historic Neigborhoods. The Mississippi will silt up below the diversion leaving a bayou or a lagoon. Uptown and the quarter will then be part of the West Bank. Chalmette refineries and manufacturing on the Industrial Canal will close because they will no longer be on the water.

It is very drastic but I'm very very sure that it is truely the only way which I'll fool y'all today. April Fools!!!!!

Poissons Meuniere de Ecrevisses

2008-03-26T22:27:00.001-05:00

Poissons Meuniere de Ecrevisses
Originally uploaded by rwaldron

Fish

begin with a Fillet of white fish that is as fresh as possible. I must admit, that I intended to use a "nicer" fish, but when the seafood market ensured me that the catfish would be my freshest option by far, I conceded. Coat it in an egg wash and cover in a mixture of 3 parts flour 1 part fish fry.

Deep Fry in canola oil. (Ensure that the oil is in fact hot enough).

Meuniere Butter:
1 pound salted butter
1 Tbsp. fresh lemon juice
1 Tbsp. Wine
Melt butter in a medium saucepan over low heat, whisking continuously until the milk fats begin browning and the sauce becomes a dark golden brown. Off heat, continue to whisk slowly, adding lemon juice and vinegar to the brown butter. The sauce will begin to froth until the liquids have evaporated. Once the acids have been incorporated and cease to froth, stop whisking and set aside.

Now for my trick.

Once the Meuniere butter is complete, saute crawfish tails in it for 30-60 sec.

Poor over the fish.

Enjoy.

More About Creole...

2008-03-26T17:12:00.000-05:00

To add to my discussion on the word Creole I'll point y'all over to a good post YatPundit made about Creole Cuisine

Rampart Revived or Storyville Suposition?

2008-03-26T15:02:00.000-05:00

Here is a good article on reviving N. Rampart.

Until the city resurrects Armstrong Park, North Rampart Main Street Inc. is using $40,000 annual grants from the state to beautify the neutral ground, help improve store façades and hold events such as the November North RampArt Festival to attract visitors.

If we get this area back together, we could push the tourism area back a few blocks away from the river. This would be especially helped if This goes through. Frankly I think the Iberville Project should have come down a while ago. I think it also should not have been built. I think we as a city lost alot when Storyville was buldozed. I say we bring it back. The city could make alot of money from highly taxed and highly controlled prostitution. Even if one doesn't do that, we could still have it as a vice area. It could have clubs, bar, gambling, strip clubs, live music. It would be like Bourbon Street is now and more; we could let bourbon street become like the rest of the quarter. Frankly, I think this is where the Casino should be. The foot of Canal Street would be better served for shopping, dining, and gathering. Thus, I say we save the site for when harrah's starts to bitch about the current casino building growing old. You know they will, too.

Anyway. Those are my thoughs on Storyville, which although close to Rampart, isn't on Rampart.

I still have a couple of questions about Rampart.

1) What is the deal with funky Butt? Someone should really bring this place back.
2) I've hear rumors throughout my life that part of the wall, the "Rampart" if you will, for which the street was named actually still exists, unfortunately, no one has ever been able to direct me as to where. Anyone out there in the blogosphere know?

Sazerac

2008-03-24T17:46:00.000-05:00

Lawmakers Propose that the Sazerac be the official state cocktail

Personally, I think it goes without saying, but it will be good. It will help publicize the drink. Tourists visiting might find themselves trying something a little more grown up than a frozen jungle juice daiquiri with an extra shot of grain alcohol.

# # - and this

I suppose, under some odd circumstance, that if there were the remote conception that one of these substandard poverty prisons might for some reason possibly be spared the wrecking ball, this would be the one. Maybe we can redevelope the existing buildings into something different if the structures are indeed that good. at very least double the size of each unit.

Modern

2008-03-24T16:57:00.000-05:00

Architecture Awards

The award-winning Lowerline Street duplex, with its corrugated metal façade and asymmetrical profile, signals New Orleanians are already prepared for changing the city face.

I love modern as much as the next guy. In fact, I probably love it more, but it doesn't belong on Lowerline Street. Also, if you are going to do modern, do it well. The shithole on lowerline was never landscaped and it has unfinished lattice for the railings on the balconies. I'm not even sure how that meets code. 200 lbf. point load my ass.

Blight

2008-03-21T16:13:00.000-05:00

The City Council passed a new blight Ordinance today. It is supposed to be stricter.

This raises two question in my head.

1. Does it matter how strict the ordinance is, if no one enforces it? A mother could proclaim to her children that they are not allowed to watch TV, but if she leaves them alone in a bedroom with a TV and never checks on them, they're going to work. Then she brags to her friends about how her children aren't allowed to watch TV. That doesn't mean they don't do it.

College students are "allowed" to smoke marijuana. Go walk around Loyola's campus on saturday night and tell me how well the school's "strict" rules are working.

As Dr. Phil would put it, "And how's that been working out for you?"

2. What are we going to do to protect the architecture? When the city sells off blighted houses, ought we require the new owners to not demolish architechturally significant homes? Who says where that line ought be drawn? What if there is no hope of saving the structure? What will prevent owners of blighted properties from tearing down buildings of architectural significance simply to avoid getting the new uber-fines, or to prevent having the piece of land taken by the city?

I'm not against the new ordinance; infact, I am for it. I just believe it is not as detailed as it ought be.

YEAH YOU RITE

2008-03-18T16:24:00.000-05:00

YEAH YOU RITE

The film's accompanying study guide states:

Located 150 miles upriver from the mouth of the Mississippi River, New Orleans is the largest city in Louisiana. Its primary industries are energy and tourism, with the Port of New Orleans also playing a major role in the local economy.

Originally an Indian portage, New Orleans became the home of French exiles, entrepreneurs, and their slaves beginning in 1718. As the city developed in spite of its adverse climate and topography, a large number of Germans also came to live in the French colony and its vicinity. As the ethnic groups merged, New Orleans came under Spanish dominion in 1762, as a treaty concession at the end of the Seven Years' War. The Spanish influence is most marked in New Orleans, ironically, in the architecture of the famous French Quarter, most of which was rebuilt in 1788 after a fire. The descendants of the mix of peoples who were the original settlers of New Orleans are called "Creoles" and include the "Creoles of Color", who are the descendants of French-speaking Blacks who had not been slaves, or the children of white men and their black slaves. Both Creole groups still spoke French until the middle of this century.

Napoleon regained control of New Orleans in 1800, but three years later, the United States secured New Orleans in the Louisiana Purchase. Seeking enterprise, many Northerners came to settle in the area, but animosity developed between the new arrivals and the French-speaking Creoles. The Creoles remained in the French Quarter, while the Northerners settled outside the Quarter in an area called "Uptown". These broad neighborhood distinctions, and many more specific ones, are reflected in the attitudes voiced in "Yeah You Rite!".

The nineteenth century in New Orleans saw many of the same waves of immigration experienced by the large American cities of the Eastern Seaboard. First Irish, then German, and finally Italian and Yugoslavian immigrants developed substantial communities in the cities. Rural Blacks from upstate Louisiana and Mississippi also increased the city's population. All these groups affected the local ways of speaking, and the presence of large numbers of European immigrants helps explain the perceived similarity between the New Orleans working-class dialect and the universally-recognized "Brooklyn accent" in New York.

One group which is not present in large numbers but is erroneously believed to be indigenous to New Orleans is the Cajuns. These French-speaking, largely rural people first arrived from Acadia, French Canada, in the late 1800s and settled in the low-lying parishes west of New Orleans. ("Cajun" is a contraction of "Acadian".) Although they have a distinctive way of speaking English, the Cajuns have not played a major role in affecting the urban speechways of New Orleans, apart from contributing a few lexical items like "jambalaya".
Today the New Orleans metropolitan area is home to over one million people. The old city neighborhoods are now 50% Black, 50% white. The suburbs are overwhelmingly white, many settled by working-class and middle-class families who moved away from the city during the post-World War II period.

Because of its long history and relative geographic isolation, the city has developed a rich and unique culture, which encompasses music, food, and architecture. The Catholic religion predominates, and such French Catholic holidays as Mardi Gras (the roistering carnival that precedes Lent) and All Saints' Day (November 1, the Day of the Dead) play an important role in the city's cultural life. Despite its location, New Orleans is in many ways not a Southern city, but a world unto itself.

Traditionally, many New Orleans neighborhoods were segregated by economics rather than race, which promoted shared linguistic development. In the video, you will hear many of these areas referred to. Dialects are usually classified in New Orleans by the neighborhoods where they are spoken; the main exception is the umbrella dialect referred to somewhat disparagingly as "yat", which is an abbreviation of "Where you at?" -- a greeting commonly used in working-class areas. You will notice that some neighborhoods are termed "wards", based on the previous political subdivisions of the city. Neighborhood identity is clearly revealed in the way that residents still refer to the "wards", even though the system has not been in operation for over 30 years. Some of the neighborhoods you will hear mentioned are:

A. Uptown -- a large area upriver of the French Quarter, comprised of several neighborhoods including:

a. The Irish Channel -- originally settled by the Irish and German, now a mix of working-class Black, Central American, Irish, and German residents;
b. The Garden District -- a name synonymous with "Old Money", Filled with enormous century-old mansions, this neighborhood is the home of white civic leaders and wealthy businesspeople, many of whom have lived in New Orleans for generations;
c. Central City -- originally a working class Irish, German, and Black neighborhood, now predominantly Black and the original home of many of New Orleans' famous musicians. Most of Central City's residents are the descendants of slaves; many families emigrated from the rural South to work in the Port of New Orleans early in the 20th Century.

B. Downtown -- the area downriver from the French Quarter, largely working-class and lower middle-class, with a racially mixed population. Downtown neighborhoods include:

a. The French Quarter -- originally rich in cultural diversity, now the haven of tourists, artists, and a more transient New Orleans population;
b. The Ninth Ward -- like the Irish Channel, this sprawling neighborhood was originally settled by Irish, German, and Slavic workers, and maintains a broad cultural mix. In the eyes of many locals, the Ninth Ward is a paradigm of the classic New Orleans neighborhood.
c. Tremé [pronounced TRE-may] -- a largely Black neighborhood adjacent to and architecturally the equal of the French Quarter, essentially working-class;
d. The Seventh Ward -- the historic neighborhood of the Creoles of Color, the descendants of the pre-Civil War Free People of Color. French was spoken in this neighborhood well into the 20th Century, and New Orleans' first two Black mayors, Dutch Morial (elected 1977) and Sidney Barthelemy (elected 1985), were born here. Seventh Warders were traditionally artisans and also played a major role in the development of New Orleans jazz.

C. Jefferson Parish -- The neighboring parish, or county, to New Orleans, largely a white-flight suburb. Chief among its communities is Metairie. Many of its citizens originally lived in working-class city areas like the Irish Channel and the Ninth Ward, and they brought their urban dialects with them. Even today, many Jeffersonians identify their speech as a "Ninth Ward accent".

NEW ORLEANS EXPRESSIONS

The following expressions, virtually all of which are in common circulation in New Orleans, can be heard in "Yeah You Rite!"
andouille -- a spicy sausage
banquette -- sidewalk
bobo -- a slight injury, e.g. a scratch
boudin -- a spicy sausage made of chicken, pork, or veal
catch -- the act of catching the doubloons or other souvenirs thrown from Mardi Gras floats
doubloons -- souvenir coins thrown from Mardi Gras floats
go by my mama's -- visit my mother; "by" is also used in "stay by", meaning to live at (I stay by my mama = I'm living at my mother's house)
gumbo -- a spicy soup, usually made with chicken or seafood
I passed the mop and passed the vacuum -- I cleaned up
jambalaya -- a spicy rice stew of Creole origin
King cake -- A multicolored sweet roll baked in the form of a ring. Eaten during Carnival time (Mardi Gras), the cake contains one tiny plastic doll concealed in the dough. Whoever is served the piece with the doll inside is compelled to organize another party, with another King Cake, within the next week. A perfect self-perpetuating New Orleans cultural event!
krewe -- a Mardi Gras organization that organizes parades and balls every year; each krewe has its own float with a king, queen, and court
lagniappe -- a little something extra
maid -- a member of a krewe court
make groceries -- derived from the French, "faire le marché", which is literally translated as "make the marketing"
muffuletta [moofu-LATa] -- a round Italian sandwich
a pair of beads -- one strand of Mardi Gras beads thrown from a float by a member of a krewe (q.v.)
pannée meat [PAN-nay] -- breaded meat
pinch da tails -- see "suck the heads..."
po-boy -- a sandwich served on a loaf of French bread, the local equivalent to the hoagie, hero, submarine, grinder, or wedge
neutral ground -- the strip in the middle of a parkway
remoulade -- a cold spicy sauce, usually served with boiled shrimp
second line -- the line created by neighborhood people who dance along with a street parade
silver dime -- a 10c piece, called by a special name because, for unknown reasons, dimes are rare in New Orleans
solid quarter -- a 25c piece
suck the heads and squeeze the tips -- the New Orleans way of eating crawfish, shellfish that resemble small lobsters
throw -- the beads and doubloons thrown from a Mardi Gras float
Zulu parade -- Zulu is one of the oldest and most famous Mardi Gras krewes, and the most important Black-dominated Carnival organization. One of the most prized Mardi Gras throws are the golden coconuts tossed from Zulu floats.

Bourbon and Toulouse

2008-03-18T15:10:00.000-05:00

The Opera House burned down in 1919. The Hotel that is now at the site began construction in 1958. What was there in between?

BTW, I wonder if the city EVER replaced that stop sign?

Creole

2008-03-18T10:13:00.000-05:00

Creole...

What a word. Its definition is so unclear that it boggles even the minds of those who use it daily. If you doubt me, ask Google to define the word "Creole".

Note how many of those have anything in common with each other.

When I took Louisiana History, this word was used so much it had my head spinning. Each time it was used I needed to determine the context on the fly. I decided to write up a little description based mostly off wheat I learned in that class, and a little bit off of my reading cookbooks.

When use outside of New Orleans most people would assume one is talking about the language used in Haiti.(Or possibly a resident of Haiti). When used outside of New Orleans but referenced to New Orleans, it is most commonly in reference to the style of cuisine. Even then though, I don't think most of those that use it realize what they mean.

Creole Cuisine, descended from France with the people who cook and eat it. It was pioneered by a couple of early restaurateurs such as Antione Alicatore or the founders of Tujague's. The bulk of the people not from the city who use the word Creole in reference to the style of cooking use it because they know enough about New Orleans to realize that the food here is not to be labeled as Cajun (because it isn't... Cajun food is COUNTRY food, completely different, and equally delicious), but they do not know what specifically makes up Creole food. Most people who come to New Orleans from out of town and eat at trendy eateries (read: Emeril and 2nd generation Brennan family restaurants) They eat a lot of spicy and over seasoned dishes. This food is good. It makes New Orleans a culinary capital. It is not Creole though (or Cajun for that matter). There may be a few Creole dishes on the menu, but they won't be the bulk of the menu. (Seafood Gumbo is a good case of this. If they have poultry sausage gumbo, that is a good case of some Cajun food sneaking onto the menu. If they have both you are a truely lucky individual.)

Creole food is rich. Think thick sauces and dark soups. Remoulades and butter. Things that take a LONG TIME to cook. Go read the menus at the two restaurants I linked to above. Back in the nineteenth century when every rich family of French descendancy in New Orleans had its own cook (usually a poor black woman), they wanted this heavy, rich food cooked for them. This steeped the African American community in how to make these dishes. Thus, these are then two enclaves of society from which I will accept a food to be called Creole Cuisine.

Oddly enough, unrelated to the food this brings up the usage of the term Creole to people. There are two different varieties of New Orleanians that can be called Creoles. The first are the aforementioned nineteenth century rich people of French (and Spanish to a certain extent at some point in time) ancestry. They as the ruling class of the city were Creoles. As the nineteenth century passed by though, the Americans in the city began to obtain a great deal of influence. The need for each to survive through rough times as the Civil War, Carpet bag governance of Louisiana during reconstruction, and then finally the Great War caused the Americans and the Creoles more or less merged to survive those adversities.

The Other Creole people are African American, but generally not those or descendants of those who were the cooks in rich households. They were the free black of antebellum New Orleans and are now their descendants. This was a community that had to cling very closely to itself after the Civil War. These were free men and women, who were suddenly thrown into a blanket classification as the slaves who had just been emancipated. As Jim Crow laws were later passed, this group faced new discrimination against them they had never seen before, as they were always free. They formed social clubs, and hence the famed, "Paper Bag Test." This is also the last group of people in the city to retain the use of New Orleans Creole French.

That is the language Creole French. It is different from Haitian Creole. Frankly it is something I don't know a damned thing about, other than its existence. Thus, I will end my diatribe here, and ask my readers to please feel free to expand in the comments on the language Creole, or anything else at all.

Drink to those who dug the New Basin Canal...

2008-03-17T13:02:00.000-05:00

An appropriate article for today

In the 1830s, the path between Faubourg Ste. Marie and West End was nothing but mosquito-infested swamp. Hundreds of the laborers who worked on the Canal contracted yellow fever and died. The Irish were employed to build the canal because they were cheap labor. Slaves were expensive, and slave owners were not going to risk their investments on such a project. Better to let the Irish do it.

Even More Ruth's

2008-03-16T23:52:00.001-05:00

Just thought I would share a link to this interesting blog post over at World Class New Orleans.

World class New Orleans says it better than I can.

Another Ruth's Article, but...

2008-03-16T23:45:00.000-05:00

Here is another article about Ruth's but what I find interesting in this one is not the ruth's stuff, but rather the stuff at the end:

he Restaurant August chef, whose local empire doubled in size last year with the opening of Luke and the rechristening of La Provence, is now planning to open an Italian restaurant in New Orleans. The shuttered Fairmont Hotel is being converted into a Waldorf-Astoria Hotel, and Besh said his restaurant will be attached to the renovated property.

They then note the opening will be in 12 months. Does this mean that we will have only more sad Christmas without the splendor that is the lobby of the Roosevelt Hotel decked for the Holidays?

East-West Corridor

2008-03-14T10:23:00.000-05:00

Does anyone remember this idea that was floating around a year or two ago? I idea was actually around for a good while before that, and has manifested itself as the improvements that have been made to Earhart Blvd. from Claibiorne to Pine St. and those that are going to be begining late this year, from Hamilton to Fern. What about the 2 blocks from fern to Pine, BTW? (Apparently the city is trying to acquire some land along Earhart, which makes me very curious as to what eactly they will be doing. this land includeds the building which used to house electric Ladyland and the small block out of which Carrollton).

The idea was to have a high speed Corridor from Downtown to the Airport or possibly even I-310. It would follow Earhart from downtown to dickory, then at Dickory it would, via an overpass that would be built from the current Expressway, cut over to Airline. It would then follow Airline in one manner or another out to the Airport and/or 310. There were three possibilties for the method it would exist in Airline: an improved, repaved version of what currently exists + something like a streetcar; an at grade, restricted access expressway, like I-10 through Laplace; or an elevated expressway with access streets beneath like the Westbank Expressway. I am personally a fan of the last option.

There was a big deal made of this, and even a webpage explaining all the options. It boasted that the work on Earhart Blvd. was complete save the Hamilton to Fern phase. Now, i can find nothing on it. Infact, rather a failure to update the webpage, it has been removed. I really liked the whole concept, I wish someone would revive it.

Also, I noticed on another DOTD projects to be LET website that the state is (at a cost of $30 million) widening I-10 in Red Stick from the 10/12 split to Seigen. This has me jumping for joy. I am thrilled. I am extatic. Only one problem: As soon as this project is done, there will be some other bottle neck in BR. That city seriously needs to expedite the loop they've beent alking about. hence one of the many reasons that I call it, Atlanta, Jr.

My thoughts on even more new New Orleans news

2008-03-13T17:00:00.000-05:00

Shopping Center at the Toni Morrison Interchange. (For those of you who don't know, Toni Morrison was the son of New Orleans Mayor DeLesseps Story "Chep" Morrison, Sr.)

The mall developer plans to bring in new retail tenants including a bookstore, pet store and shops selling office supplies, electronics and clothes, according to the application.

I really hopethat, rather than rebuilding it similar to how it was, they make it a retail center like Perkins Rowe in Baton Rouge or the District at Atlantic Station in Atlanta (I especially like the latter as it has parking below the main retail space which seems appropriate in a city where flooding is always a possibility). I also had hopes that they would use the space to simplify the insanity that is the Toni Morrison Interchange.

Oops, I closed the windows witht he other (and ultimately less interesting) stories. I'll give y'all more tomorrow. Almost time to leave the office. I'm done making flood maps for today.

More News Snippets

2008-03-13T11:19:00.000-05:00

Lincoln Beach Redevelopment

An architect involved in the redevelopment of historic Lincoln Beach in eastern New Orleans said he has traveled to the Netherlands to talk to a consultant about the project.

I'm glad that someone is doing something to the delapidated piece of land, but I really must wonder, "WHY?!"

If one needs to consult engineers for the Neatherlands to build a retail development, he should really reconsider his site.

Its outside of the levee, its on a piece of land that was the flagship of the segregated south, it is difficult to get to, the population in that area isn't too high at the moment, and there are areas in my opinion much more worthy of redevelopment. If someone wants to create retail space in a traditionally African-American neighborhood, I think the section of Dryades Street (or Oretha Castle Haley Blvd. as some call it (which is the continuation of O'Keefe(also spelled Okeefe) which is for a single block called University Pl., before crossing Canal to become Burgundy. Incase you didn't know.)) just upriver of the Pontchartrain Expressway, which clearly was at some point in time a small little commercial area, would be a fine choice to be made nice once again.

Pump to the River

Babcock’s contract includes placing three side-by-side 84-inch diameter pipes, about 700 feet long, from the Soniat Canal to the proposed site of the pumping station near Dickory Avenue in Harahan.

Thats a total cross sectional area of 116 square feet. Three pipes 9,000 feet long each. Damn. Thats alot of water.

The Conspiracy to Keep our City Dirty

2008-03-13T11:09:00.000-05:00

It Seems like not only does the city want our sidewalks to be dirty, he also wants the streets to be dirty.

Sanitation Director Veronica White said Tuesday that she told contractor SDT Waste & Debris on Feb. 29 to quit cleaning streets in the area bounded roughly by the Mississippi River, Calliope Street, Claiborne Avenue and Canal Street because the DDD has hired its own contractor to perform similar work, including manual, round-the-clock street cleaning.

But the DD hired people to clean the sidewalks (which the city was neglecting), not the streets. The city should realize that tourists don't want to come to a dirty place.

2 Random Articles

2008-03-12T08:51:00.000-05:00

The First:

The Young Leadership Council said today it will raise about $50,000 for "a bold, public art space" at the intersection of Canal, Basin and Rampart streets.

uhhhmmmm? Do you mean where the Saenger is? or was? or will be? or [as this article makes it seem] where it won't be? Maybe they mean where in neutral ground of Basin Street where the Southern Railway Terminal (Norfolk-Southern?) used to be. All that is there at the moment is some benches and pavers. This project might be better than benches and pavers, but I'll be damned if they alter or destoroy the Saenger (both because it is historic, and because the city now has an insufficient number of theatres) to construct "a bold, public art space." If they do build it, they should really bring some streetcar lines past here. ;)

The Second:

“The original building obviously has sentimental value for the New Orleans community," said Craig Miller, Ruth’s Chris CEO, president and board chairman. "We plan to return it to the community through a philanthropic gift consistent with our company's historical commitment to giving back to our communities.”

These traitors... no, traitor is to harsh. maybe defectors? nah. Oh, I've got it... These turncoats claim to be giving back to the city. They are giving back to the city by moving the headquarters to Miami. They are giving back to the city by not reopening the original location. They are giving back to the city by opening a location in an area that is clearly not designed for anyone but tourists to be able to get to. Ruth Fertell must be rolling over in her grave. Anyone have any idea what Ruth's Chris would do after a Hurricane when she was alive? It didn't move the whole company to Miami (from Metairie... the friggin offices were not at the orinial loaction on Broad that got 6 feet of water. They were on vets, and could have be back in full operation just a couple weeks after storm.) Ruth went to the restaraunt, cooked the steaks herself, and gave them out for free. "They were going to go bad if no one ate them" was her philosphy. Maybe the city should take its newly acquired steak house and [re]open it as the "orignal Chris Steak House." Just an idea. But of course that would pay no tribute to the woman who made it the great restaurant it once was, Ruth. I suppose it is a public company, and the execs are legally bound to do what is in the best interest of the share holders, but that doesn't mean they can't do that while not being dicks to New Orleans.

I'll leave you now with a quote about New Orleans from a writer of Japanese ghost stories from Cincinatti:

Times are not good here. The city is crumbling into ashes. It has been buried under a lava flood of taxes and frauds and maladministrations so that it has become only a study for archaeologists. Its condition is so bad that when I write about it, as I intend to do soon, nobody will believe I am telling the truth. But it is better to live here in sackcloth and ashes, than to own the whole state of Ohio.
-Lafcadio Hearn (1870s)

Tulane Improvements

2008-03-10T01:32:00.000-05:00

I was considering mentioning that something needs to be done down this stretch; then I read this.

Apparently others are thinking along the same lines as me. But I must admit, I was think more in terms of adding a streetcar down this stretch. (Carrolton@Canal to Carrolton@Tulane to Tulane@Loyola meeting up with the proposed Loyola Loop that I like so much.)

I just said something like that!

2008-03-10T01:19:00.000-05:00

Isn't it creepy how someone can think of something completely independent of exterior stimulation, then the news announces similar thoughts?

After my post about the use of the form space of the Carondelet Canal, City Business posted an article about a Master plan for this strip brought to you by this group. I hope it happens.

Streetcar Blues

2008-03-05T17:16:00.000-06:00

Can anyone please tell me why car #461 is BLUE?!?

South Rampart Street Parade

2008-03-05T08:16:00.000-06:00

The Eagle Saloon a historic jass locale where the likes of Louis Armstrong and Buddy Bolden have played will regain some of its former glory.

Times-Pic Article

and

Tulane Hullabaloo Article

Johnson's plans for a music hall of fame neatly coincide with the Downtown Development District's plans for the Storyville neighborhood.

"We want to build a new neighborhood that's infused with the heart and soul of the history of that neighborhood," DDD President and CEO Kurt Weigle said. "Soon after the storm the DDD started to look at the feasibility of recreating a neighborhood in the stretch of South Rampart and O'Keefe."

Now what is the DDD planning for Storyville? If they want to do something the need to first remove the scar on our city that is the Iberville Housing Project. I'll chat more on what I think we should do with the area in another post. I've got some ideas...

Carondelet Canal

2008-03-04T10:09:00.000-06:00

In 1794 The Carondelet Canal was dug from Bayou St. John to an area a few blocks from the French Quarter. The Turning basin at the foot of the canal is the namesake for Basin Street. Traditionally, The King of Zulu would make his grand entrance into the city via this canal. The Canal was used extensively for over 120 years, but after The Great War, use declined in favor of the New Basin Canal, and a growing number of rail options.

In 1927, the Carondelet Canal was declared un-navigable. In 1938, it was filled in.

It was replaced by a series of rail lines that ran into town. The only remnant of the once grand canal is a small drainage canal attached to pump station #2.

When the New Basin Canal was filled, the major passenger rail lines took up tracks placed where that canal had been, thus abandoning the tracks that were where the old canal had been. The city took over this land and has done many different things with different parts of it over the years. It has been turned into tennis courts for the housing projects (because tennis has always been a pastime of the sort of folk that live in public housing?); a poertion of the former canal (right at the former turning basin) was converted into a Winn-Dixie, which was sub-sequently looted into oblivion after Katrina, and as far as I know has not reopened (I believe, and correct me if I am wrong, that that store did not loose power until the city's grid was turned off); a large swath of this land was used for a good bit of time for FEMA trailers (also gone if i am correct); but most prominently in the minds of New Orleanians, this piece of land was home to the BRAKE TAG STATION!

Being as brake tags can be acquired from such places as jiffy lube, I'm not sure if the brake tag station is still being operated. Even if it is, this isn't the only piece of land that could accomidate such a facility.

I say that we should do something with the historic strip of land (or at times, lack thereof). What could we do with it? It could be use to increase drainage capacity as a full sized canal again. It could be used for recreation as a park. Maybe it could be a comination fo the two. Why not have a meandering canal flowing through a park with lots of walking space (brightly lit at night of course). This could quite possibly increase the drainage capacity of the basin through which the canal did and again would run. heck, if attached to Bayou St. John as it once was, it could be used to extend the lengths sued for rowing and canoeing. Imagine coeing from the the lake down to Armstrong Park, where one would be a quick easy jaunt from the quarter.

One word of warning though, I'm not sure that the waterway could be used for both recreation AND drainage. There might be a conflict there. We wouldn't want someone getting sucked into a Wood Screw Pump. That can't be the funnest way to "depart." (with THAT being said, I again stink we could have a drainage canal through a park, so long as there is an adequate barrier preventing people from falling into the canal.)

Flash your lights... Now turn on your wipers... Now press your brake...

The Order of Myths

2008-02-29T10:23:00.000-06:00

Recently I have been reading about Carnival in places other than New Orleans. Logically, Mobile has peaked my interest, as it has a very similar system to the one in New Orleans. I'd love to see Carnival in other places, the only problem is that I like to see it here more!

Since Comus has ordered that his Mystick Krewe refrain from parading through the streets of the Crescent City, The Order of Myths, having been founded in 1968, has become the oldest parading organization. The lead float, still drawn by mules, is always two krewe members masked as folley and death chase each other around the pillar of life.

As far as I can tell the Order of Myths is the Mobile equivalent of The Mistick Krewe of Comus. At Sundance this year, there was a viewing of a documentary on this Mystic Society (as the Krewes are called in mobile). Since, I'm never actually going to make it to Mobile's Shrove celebrations, I am very interested to see this eponymously titled documentary and can't wait for it to come out in either a theater or on DVD. I have no clue how this works for sundance films, and if anyone can tell me when I should expect to be able to see this film, please let me know.

The Order of Myths

Wait a minute...

2008-02-28T09:54:00.001-06:00

Aren't they building a hospital right here?

It also just hit me... are they buildingit right on top of S. Galvez Street?

It seems like a bad idea to halt a major street like that:

Cochon in Top 10

2008-02-27T17:48:00.000-06:00

The New York Time puts Cochon on a top ten list. At that, the writer seems to repeatedly reference it through out the article.

View from atop the Dixie Brewery

2008-02-27T09:43:00.001-06:00

topofdixie
Originally uploaded by rwaldron

This is what the view would be from atop the dixie brewery.

Away, Away...

2008-02-27T09:15:00.000-06:00

The most recent news I've seen about dixie in a while.

Rebuilding is expected to begin soon, with operations beginning in 2009.

I think they should focus even more on the brewery. They could give tours, have a little retail show where one could buy dixie apparel and merchandise, and even have an eatery for a meal after your tour. Now who wouldn't love a cafe a or restaurant up in the tower of the brewery where one could have lunch with a dixie beer while gazing out over New Orleans.

Here is what I referenced yesterday

2008-02-26T15:23:00.000-06:00

The proposed project provides for the restoration of streetcar service along North Rampart Street/St. Claude Avenue between Canal Street and Poland Avenue. The Desire Streetcar Line alignment would begin at Canal Street and Basin Street in central New Orleans and extend 2.9 miles to the east along North Rampart Street/St. Claude Avenue to Poland Avenue, with 24 stops along the route. The alignment includes a single-track loop along the western end of North Rampart Street between Toulouse Street and Canal Street. The loop would follow North Rampart Street, Canal Street, Basin Street, and Toulouse Street.

Desire Line Concept

So, thus it would be looping on Basin Street anyway.

More From 2400 Block of Tulane...

2008-02-26T13:00:00.000-06:00

About the only other location of any consequence to me in the 2400 block of Tulane is the Dixie Brewery. Which "MAY" be granted a reprieve from demolition according to the Times-Pic. I believe in the new hospital, but not at the cost of preserving what are, at least to many residents of the city, historic landmarks. I speak of the Dixie Brewery and the Deutsches Haus. The powers that be want to save the old city hall annex, but not the Deutsches House; some one has some mixed priorities if you ask me.

The story about the location for the Future LSU and VA hospitals details that they will be located as:

The area slated for demolition sits between Tulane Avenue and Canal Street just north of Interstate 10, where downtown dissolves into Mid-City. The LSU hospital would occupy the area between Claiborne Avenue and South Galvez Street, while the VA's footprint would stretch north from Galvez to South Rocheblave Street. The hospitals would have separate clinical space but share laundry, parking, laboratories and an emergency room.

Maybe this is infact why Nick's decided to return in its original location. Med students will need some wild nights at the Capri Motel after those killer exams.

I shed a single tear of joy today.

2008-02-26T03:51:00.001-06:00

nicksreturns
Originally uploaded by rwaldron

New Orleans regains a lost treasture:
Nick G Castrogiovanni's Original Big Train Bar on Tulane, AKA, Nick's Bar!!!!!!!

Now, does anyone know what is going on with the Funky Butt?

Loyola Loop

2008-02-25T13:47:00.000-06:00

I know that this article is 6 months old, but I just read it again, and I think it would be a great move by the city.

Under the Regional Planning Commission proposal, streetcars would turn from Canal Street onto Elk Place and then Loyola Avenue, passing near City Hall and the storm-damaged Hyatt Hotel, which is scheduled to reopen next year. The cars then would turn onto the Union Passenger Terminal grounds before heading down Howard Avenue to Carondelet Street, where they would follow the St. Charles line's tracks back to Canal.

I say that they could further expand on the idea by attaching it somehow (either by common on the up-river side of Canal, or on the down-river side of Canal (after it becomes Basin Street via the curved part of Tolouse) extending this line down rampart to esplanade or possibly even further. I know that this would sync nicely with a Pre-K[atrina] idea of reviving the desire line. I'm not sure if that is in the books though, because of the diminished population on the down-river part of town.

HAPPY BIRTHDAY MARINES

2007-11-10T18:35:00.000-06:00

HAPPY BIRTHDAY MARINES!!!!!!!!!

Have a great day... And a Beer.

OOORAH!

Sierra Nevada Anniversary Ale

2007-11-09T00:39:00.000-06:00

SIERRA NEVADA ANNIVERSARY ALE

HOPS. let me state that again. HOPS. and to those of you who didn't understand. Let me rephrase. HOPS.

WARNING: If you do not like the strong bitterness of a beer with GRATUITOUS AMOUNTS OF HOPS, you will NOT like this beer.

This wonderfully dry beer epitomizes what an IPA should be (well except for the high alcohol content thing. In the olden days (before pastuerization), IPA's or India Pale Ales needed that high alcohol content to preserve them on the long trip (by sea) from England to India for the British Officers "serving" over there. Being the stuffy English Gentlemen that they were, they would drink nothing other than English beer/ale. This Beer is only 5.9% whereas most IPA's are usually around 7.1%, but for a beer this good, I'll let that slide.)

Below you will read that Sierra Nevada calls this beer "both assertive and elegant" and I could think of no better way to describe it.

Or, as Sierra Nevada puts it:

Each fall we celebrate our anniversary as one of America’s craft brewing pioneers with a special beer. This year, in celebration of our 27th year, we have made this beer available to the public for the first time, and aptly named it Anniversary Ale.

Anniversary Ale is an American-style IPA featuring Cascade hops, the signature hop used in our Pale Ale. The beer has a pronounced pine and citrus hop aroma balanced by the sweetness of two-row pale and caramel malts. The result is an unusually well-balanced IPA that proves an IPA can be both assertive and elegant. Anniversary Ale is a medium-bodied, well-hopped ale that finishes with a slight malt sweetness.

Enjoy!

Abita Fall Fest

2007-11-08T17:40:00.001-06:00

ABITA FALL FEST

This quite possibly might be my all-time favorite Beer. It is a Rich flavorful Oktoberfest Marzen crafted by Abita. Each year I await September. I am more excited when this beer hits the shelves (or the streets for the pub crawls) than I am for my birthday (which is always soon to follow); the celebration of which is usually done by consuming mass quantities of this beer. This beer Has the necessary qualities to stand up next to the Munich marzens, such as Paulaner and Spaten. In my opinion, this beer is worthy of its own tent at those famed fairgrounds (Those being the fairgrounds where Oktoberfest is held annually in the last two weeks of September and the first week of October). Eats some Brats, Sauerkraut, and potatoes with a liter of Fall Fest and you'll have one helluva evening.

Or, as Abita puts it:

Abita Fall Fest is an Octoberfest lager available September-November. It is brewed with German Hersbrucker hops and pale, crystal and chocolate malts.

The result is a full-bodied, malty beer with a strong hop character and a beautiful amber color.

Celebrate the season with Abita Fall Fest and your favorite German food.

I couldn't have said it better... wait... yeah I could have:

THIS BEER IS FREAKING AWESOME. MALT. HOPS. MALT. HOPS. it is THE BEST BEER EVER. You'll find it to be UNCOMFORTABLY DELICIOUS!

Beer Blogging

2007-11-08T17:11:00.000-06:00

So I was sitting here attempting to work on my thesis... (Key word attempting (see above picture for more details on that)), when Corey called. We chatted a bit and our conversation brought me to a realization. I should review the beers I drink here on my Blog. Next up... Fall Fest!

THE ROOSEVELT RETURNS!

2007-11-06T22:35:00.000-06:00

THE ROOSEVELT RETURNS!

We'll all have to go get Sazeracs while walking through the Christmas decorations!

I'm addicted to Clark

2007-11-05T22:36:00.000-06:00

I'm addicted to Clark.

OK, now that every one of you has rethought his or her opinion of my sexuality, I'll let you know it is not sexual.

Clark Howard is a talk-show host out of Atlanta. His show is one of financial advice and consumer advocacy. I find him to be both educational and horribly entertaining. His show is not on in Baton Rouge, and only sporadically on late night weekends in New Orleans, but his podcast keeps my Clark Fix filled. I'd suggest you al check out ClarkHoward.com

In other news, my mom finally got a puppy a few weeks ago. She's a real handful, and has to investigate and explore everything; hence her name, Indie Ana Bones.

HENRY and INDY mount their horses. Henry turns back to his son.

HENRY: What did you find, Junior?

INDY: Junior?! Dad...

SALLAH: Please...What does it always mean, this...this "Junior?"

HENRY: That's his name. Henry Jones, Junior.

INDY: I like Indiana.

HENRY: We named the dog Indiana.

BRODY: May we go home now, please?

SALLAH (to INDY): The dog!? (laughs) You are named after the dog...

INDY (embarrassed): I've got a lot of fond memories of that dog.

She's great, but as she is a puppy, she is a handful.

2007-09-27T13:20:00.000-05:00

sloshy plays limozeen
limozeen plays sloshy

how to buy a car

2007-09-12T15:01:00.000-05:00

Wish List

2007-09-05T11:01:00.001-05:00

Scroll down to see how...

Bocce Set	$39.98	Sports Authority
Bathroom Scale	$10.00

Bed Mat
White Board
Cork Board
Bike Shoes (with clips)
Clip Pedals
New Cutting Board
Furi 7" Santoku Knife	$70.00	with metal handle
Quesadilla maker
Sandwhich Maker
Bond Movie collections (any volume)	$60.00	Amazon
Tie Hanger	$9.00	Amazon
Towing Package	$300.00	Bryan Chevrolet
Regular Jack
Full Sized Spare
Car battery Charge pack/Air Pump
Cable Turtles
Kitchen Scale
C/C++/Objective C/Cocoa Book
Blue Tooth mighty mouse	$70.00
encyclopedia of cajun and creole cuisine	$50.00	B&N has signed
baskets in which to put magazines
drill press
Russell Executive Mesh Chair	$300.00	cool tools
iphone	$400.00	www.apple.com
Kensingotn Laptop Security Cable	$50.00
Techni Mobili Tempered Glass L-Desk	$150.00	Staples
22+" Monitor		apple has Good Deal on refurb
Samsung LCD TV

Total	$1,708.98