New Orleans Eats Forums at NOLAEats.com

I have this App and use it relatively often -- more so than I thought I would. I seem to use it most when I'm grocery shopping and see an awesome ingredient or think of a dish I suddenly want to eat. I'll skim a few recipes on it to make sure I have everything I need. It's a handy little tool, and y...

An interesting piece on competitive eating and Kobayashi's refusal to sign the contract. The most interesting nugget in the story? "But competitive eating has become more than professional. According to Kobayashi, it's now government-sanctioned. "I recently received a O-1 visa to work in ...

The last AFL game was late 69-70ish....some 40 years ago. Wow crrush, you're showing your age.... Not showing my age...more like sports ignorance. But I could swear the MLE guy mentioned AFL. Would that make competition eating the freak show of the sports world? I guess I just don't understand the ...

Cuffed, but not stuffed...Kobayashi is generating some great publicity. I'm impressed that he actually stayed out of the competition. Do people really consider competitive eating a sport? That's the angle from Major League Eating -- one of the bigwigs compared Kobayashi's stance to a football player...

I'm surprised Hong Kong market doesn't have fermented black beans. You could also try the International Market. International Market 940 Barron Street Metairie, LA 70002-5734 (504) 888-8832 What are you making? I've used them in fried rice -- Fuschia Dunlop 's recipe is one of the best I've ever tri...

Also, crrush hasn't totally stepped out of her BBQ closet here yet. She's had a rather immersive exposure to the world of BBQ, courtesy of one of her Yankee friends while she's been away from da' bayou. ACK! You've outed me! It's not a secret, but I'm sensitive to the perception of being a shill on...

Why in the world would you have a problem with foiling? The inability to hold BBQ is what makes it such a tough commercial venture.... I should've been more clear about differentiating backyard barbecue versus commercial barbecue. Commercial ventures have to do all sorts of things to barbecue (and ...

The machines will set you back several hundred dollars but I've been reading of a few different alternatives such as slow-cookers and even ice-chests. Does anyone have any experience with this and if so can you elaborate? Also, with this relatively fail-safe method of cooking, do you know of any re...

Had the Affetati Misti board two nights ago. Chef’s pick of salumi, cheeses and side snibblies like olives, mostarda, mortadella pate, fig cake, etc. Four or five cheeses, all of the salumi (except prosciutto) made in-house, and a mouth-circus of flavor combos with the sweet, hot, sour, salty accout...

Good to know, but I'll say that Walker's is some of the best fine dining in the city. And by that I mean nothing more than it kicks ass. It is not like Vietnamese, which is all just a variation on pho. Smoked tongue planted firmly in braised cheek. Walker's uses a Southern Pride cooker...and though...