»08:11 pm, ebbtide
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Yes, I took this picture. Cute moosie moosie! Although a little skinny — eat up!

Yes, I took this picture. Cute moosie moosie! Although a little skinny — eat up!


»03:47 pm, ebbtide
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La Barbecue — Cuisine Texicana: pork ribs, fatty brisket, house-made sausage, and pulled pork with pickled onion
And one still-clean dress shirt.

La Barbecue — Cuisine Texicana: pork ribs, fatty brisket, house-made sausage, and pulled pork with pickled onion

And one still-clean dress shirt.


»05:22 pm, ebbtide
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Pascal’s Manale: BBQ Shrimp Sandwich
Classic Creole barbecue shrimp aren’t grilled. They’re sautéd in rich, spicy Worcestershire/black pepper/butter sauce that’s served with the shrimp for dunking airy, crackly New Orleans French bread.
Pascal’s Manale has a sandwich on the lunch menu that serves barbecued shrimp inside a hollowed-out French bread loaf, which you dunk in the barbecue sauce between bites like a French dip.
If you’re used to traditional Creole barbecue shrimp this is somewhat weird because the shrimp are usually served with the heads and shells on. Half the fun is engaging in the sloppy, carnal mess of tearing the heads off and shelling them with that sauce flying everywhere. Bibs are usually required.
This sandwich was damn good — even with the shrimp pre-cleaned — and a lot easier (and less-messy) to eat. And it’s really all about the sauce and the French bread anyway, right?

Pascal’s Manale: BBQ Shrimp Sandwich

Classic Creole barbecue shrimp aren’t grilled. They’re sautéd in rich, spicy Worcestershire/black pepper/butter sauce that’s served with the shrimp for dunking airy, crackly New Orleans French bread.

Pascal’s Manale has a sandwich on the lunch menu that serves barbecued shrimp inside a hollowed-out French bread loaf, which you dunk in the barbecue sauce between bites like a French dip.

If you’re used to traditional Creole barbecue shrimp this is somewhat weird because the shrimp are usually served with the heads and shells on. Half the fun is engaging in the sloppy, carnal mess of tearing the heads off and shelling them with that sauce flying everywhere. Bibs are usually required.

This sandwich was damn good — even with the shrimp pre-cleaned — and a lot easier (and less-messy) to eat. And it’s really all about the sauce and the French bread anyway, right?


»01:10 pm, ebbtide
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Drago’s: Charbroiled Oysters
Garlic/herb butter-brushed Gulf oysters dusted with Parmesan and Romano cheese. Lightly toasted French bread for mopping up the excess butter. So good!

Drago’s: Charbroiled Oysters

Garlic/herb butter-brushed Gulf oysters dusted with Parmesan and Romano cheese. Lightly toasted French bread for mopping up the excess butter. So good!


»09:20 am, ebbtide
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Bayona Restaurant, French Quarter, New Orleans

Bayona Restaurant, French Quarter, New Orleans


»10:34 am, ebbtide
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I made ginger cookies!

Great recipe — I’d make them again. The crystallized ginger really elevates them (thank you, Trader Joes).

I don’t have a stand mixer so had to improvise with a hand mixer. Let me tell you: I understand why a stand mixer with paddle attachment is recommended. I about burned up my hand mixer motor mixing the brown sugar/oil/molasses. That stuff gets thick.

Might try mixing it by hand next time, although the recipe commenters warn not to deviate from the mixing methods/times.


»08:55 am, ebbtide
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Pondicheri: Morning Thali (beef keema, upma, potato curry, saffron yogurt with fruit, carrot paratha & fried egg)
First time I’ve had Indian flavors for breakfast and it was surprisingly wonderful. The parantha (flatbread) was particularly awesome for dipping and loading up with the keema and upma after it was soaked with runny egg yolk. (Perfect frizzle on that egg.) And the clean-tasting saffron yogurt and fruit as the final course was the perfect palate cleanser.

Pondicheri: Morning Thali (beef keema, upma, potato curry, saffron yogurt with fruit, carrot paratha & fried egg)

First time I’ve had Indian flavors for breakfast and it was surprisingly wonderful. The parantha (flatbread) was particularly awesome for dipping and loading up with the keema and upma after it was soaked with runny egg yolk. (Perfect frizzle on that egg.) And the clean-tasting saffron yogurt and fruit as the final course was the perfect palate cleanser.


»12:31 am, ebbtide
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»12:31 am, ebbtide
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Big baller nights.
 

Big baller nights.

 


»12:30 am, ebbtide
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»06:48 pm, ebbtide
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»06:25 pm, ebbtide
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»06:26 pm, ebbtide
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»06:17 pm, ebbtide
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»06:10 pm, ebbtide
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Hot cider at The Little Nell.

Hot cider at The Little Nell.