New Orleans Eats Forums at NOLAEats.com

Chris doesn't really do the message-board thing (just one of the many ways in which he is the smart one in our relationship). I'll try to post updates here, but I also go through Internet-phobic phases, so it would probably be a good idea to check his blog once in a while. Thanks. Will do Doc. I ac...

Thanks Todd. Would it be possible for you to email a picture to me or tell me the make & model so I can look it up? Do you recall if the outside got hot? I don't have a 220V, but I am sure an electrician can put one in. I'll check on that too. I notice all of the new ovens have the handle at the...

I STILL mourn the demise of the original, stick-to-the-roof-of-your-mouth, lightly buttered AND salted, lighter-than-air biscuits. I really don't remember the onion rings...:confused: It's been quite some time since I had Popeye's, but for some reason last week, I had the feel for just a taste. All...

Happy Birthday LauraMc!!

Tell us what you did & where you ate!

That sounds great Jeeves.

I couldn't read the carton well enough to see the name or the town.

Mrs. F, Jeeves, sumbuddy please tell me!

I like French Bread croutons. Just don't toast the hell out of them.

A light toast is enough with garlic & whatever else you like.

Yes, Lebanon's has wheat pita. Lebanon's is my favorite. The bathenjan is fantastic & well as the musaha (sp?). I love the fattoush salad & add feta. The lentil soup is very good as well as the appetizer special which is a combo of appetizers. I sub the tabouleh with bathenjan. The lamb chop...

On the matter of barbecue. At the risk of stepping on anyone's toes..I'll apologize now..LOL. We have yet to find anything in New Orleans that remotely resembles barbecue. NOW...let me say that we absolutely LOVE the local cuisine ...just not impressed with the attempts at barbecue. So..don't jump ...

Will you both tell me your model numbers?

Thanks!

I already have a rotisserie and have never ever used it. (doesn't mean I can't have a second one either).

I know that once I do, I'll wonder what took so long.

Chris has been talking to people about some interesting possibilities. Right now his only semi-definite plans are to teach some classes at the cooking school on Bayou Road, no dates set yet. You can keep up with his goings-on here: http://chefcdb.livejournal.com I'd be very interested in his cookin...