New Orleans Eats Forums at NOLAEats.com

You kind of made my point with " my supplier says he is the only one shucking oysters." Your first post said P&J not the only shuckers in town, now you say yours is the only one in town. Call him and ask if he can deliver 60,000 per day. Oh...and since there is a Seafood Festival goin...

As of today, my supplier says he is the only one shucking oysters and they're from the gulf. They look good.

They're not the only oyster shuckers in town, so what gives?

...the soft drink, not the drug. In the past few years (post-Katrina), Coca-Cola from Mexico has been showing up at various stores, mainly convenience stores. Now I've seen it in Sam's. It is my understanding that it is made with real sugar, not high frutose corn syrup. This might be the product tha...

How are they this year? Has anyone traveled to Belle Chasse to load up?

I ALWAYS have Abita and Barq's longnecks iced down by the checkout. Barq's is selected about 75% of the time.

They are a natural with a good roast beef po'boy.

I really like the chorizo that Chisesi's produces, very spicy. I have never seen it sold retail. I buy it directly from Chisesi at wholesale and use it in my Southwest Grilled Chicken Pasta.

Only regret: Someone else should take up the concept of "Regular" versus "Spicy" Pizza sauce. I like that idea. Jonathan I agree. IMO, that is what made it so good, along with the roasted garlic. I also agree that the owner, through observation, was a tough cookie. Other concern...

Is it still around? I was getting on the expressway at Magazine to head to the westbank when I noticed that there building looked vacant. It was my favorite pizza.

sbu22 wrote:7 - I guess I wasn't clear - I know about the Guidry, Martin, Edwards connection. Just curious about the Guidry ownership of the Palms.

I thought everybody knew that. Certainly, upstanding and educated westbankers do.