Now I want a fucking po'boy; thanks, lads.
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Now I want a fucking po'boy; thanks, lads.
They look like shit, and the Americans get far too excited about sandwiches for a people that have barely scratched the surface of savoury pastries.
Yeah, they don't look that good.
I vaguely recall having an Oyster po-boy. It was alright.
What's New Orleans like now? Post-Katrina I thought it was pretty bad (having been there a year or so before that happened). Always thought it was a really classically American place, even though they like to think it isn't. Decent aquarium.
I had something calling itself a Po Boy the last time I was in America, but given it was in the wrong state and in no way good enough to justify how often I hear them spoken about I reckon it must have been an imitation. It was just criminally overfried nonsense with too much bread.
I had a 'cheesesteak' on the same trip and it was crap too.
Cheesesteaks are always dreadful.
Especially at Pat's. Or Geno's.
'Cheese food' :sick:
So why don't they have sausage rolls and steak pies and that like the rest of the colonies? They have exhausted convenience food to the point where they're deep-frying butter, so you would expect fatty meat in a fatty case to go down a treat.
American food is awful. That prick that did those food challenges on Bravo or whatever it was epitomised American general culinary shitness.
Toby's seems like a place that you'd find a welling-up magic on a Sunday desperately trying to fill four plates for his inlaws while they sit and bitch about him.
New Orleans is one of those "grand old" decaying places that is always looking backwards as much as forwards. Which means it has always been 60% nostalgia, 40% banana republic, and a half inch from total collapse. It will always be for people who like Ho Chi Minh not Singapore. The aquarium? You go to New Orleans to listen to the Rebirth Brass Band play a spiritual followed by a Kanye cover at a house party or dive bar.
The charm is that it is one of the few places in the US where I know what neighborhood a white (and most black) people are from by their accent. Or that proper manners means you stop for fifteen minutes and chat when getting your morning coffee and nobody in line will be the least bit impatient. And everyone stops and joins in the second line when a band plays through. Most native whites when they move to places like Chicago all comment about their new home "Can you believe how white this place is?" That is more a reflection of how it lives and not to how it visits. I'm sure passing through it looks the same.
Post Katrina it is different in both good and bad ways. Big chunks of the Lower Ninth is still abandoned and rotting but when I grew up in the 80's those neighborhoods didn't all have paved roads. We still have the world's most corrupt and shit police force and utterly rampant crime. There was a big push for a Disneyfication and the school system was dangerously close to utter collapse. But people (especially the large number of northern white transplants) have decided that they liked the old shambolic charming mess we have always been instead and things are looking up quite a bit.
We were French. Why would we want pies?Quote:
Originally Posted by Lewis
To better yourselves.
With pies? But it was half serious. I don't know for sure but my guess is that the interior was as likely to be opened up by people of German, Scandanavian, or whatever than of English descent.
@Luca - I had a conchon de lait po boy at Parkway today. Not one we had growing up. You Canadians would love them.
They have baguettes, patisserie, wine and all sorts of shit like that in Pondicherry. Louisiana got off very lightly and should be grateful.
It is funny, We have both Vietnamese and Cajun versions of all that here. The small part of my mom's family that is Cajun from St Charles still does boucheries during "hog killing season." Boudin and chaudian are great.
But we also have turducken. So we commit all sorts of crimes against nature as well.
To be honest I don't know a lot of people with Utah roots (grew up surrounded by atheists, who don't tend to stay in Utah for more than a generation or two, and by academics who get flung to the most random places in the country), so I couldn't say. Maybe Mormons do.Quote:
Originally Posted by mikem
There definitely isn't the sense of nostalgia in Utah, probably because historically there's never been a better time to be Mormon and our economy is great.
So a porchetta sandwich, essentially? Food of the gods.Quote:
Originally Posted by mikem
It is apparently and looking it up there are about 1,000,000 places in the States passing lunch meat off as porchetta.
Do they laced it with bits of the crispy skin? :drool:
I've had a full dinner but am just now salivating like an idiot looking at photos of pork sandwiches. Fucking hell.
Just had the most epic burger I've ever eaten. Italian sausage meat, onions, and beetroot :drool:
Definitely be trying that one again at home.
I had a Chinese earlier.
Which reminded me of the time when Samadini said he used to get several things from the Chinese and just mix them all together on his plate. :D
It was even better on Teamspeak.
He was genuinely stunned that we didn't all do it.
Poor Ian made him feel like the freak that he is.
What did you get?Quote:
Originally Posted by Boydy
And do you mean he used to literally mix them together or just have two different meals on the same plate? I do the latter but always ensure there's a rice divider right down the middle :drool:
I've developed a powerful lust for wholegrain mustard recently. Outstanding stuff.
Lobster and scallops for dinner last night. Pricey but delicious. They gave me two bits of cutlery that I've no idea what they were for.
Gets a bit of everything that's been ordered and mixes it all in, the mad bastard.Quote:
Originally Posted by Adamski
http://www.thethirdhalf.co.uk/showthread.php?401-Chinese-food-How-do-you-eat-it
Slab of cold ham and a jar of that :drool:Quote:
Originally Posted by Raoul Duke
If we're talking about jumping on condiment trains, I've ignored horse-radish for years and now I can't get enough of the stuff.
I had a similar experience with tartar sauce. I always just assumed it was a weird, fishy mayonnaise, but it's actually delicious if its proper stuff.
Home made tartar sauce (or just half decent tartar sauce) is divine. I couldn't have fish & chips without it.
I had some Heinz stuff the other day in a Wetherspoons and it was fucking revolting. It didn't even taste like the same condiment.
I'm with Jimmy on Tartar, it's too easy not to make yourself.
What is actually in Tartar sauce? You just make normal mayonnaise and then add some pickles, or is it cucumber?
Capers, lemon, cornichons, boiled egg, dijon mustard, doing it 'properly' isn't that easy, even if you don't make the mayo.
Boiled egg, what? Take that out, pinch of paprika and you're grand.
The egg is optional but paprika can gtfo.
It's great, isn't it? I've had it with pork and I've had it in mash recently, and I'm fully converted now.Quote:
Originally Posted by Raoul Duke
Yeah OK sounds about right. Had it with Fish & Chips a million times but never actually made it. Well fancy some now. Capers are the best, go with like everything.Quote:
Originally Posted by niko_cee
I'd probably skip the egg, yeah.
I did start making my own Mayo a while back though, and now I've become a complete snob about it. It's dead easy to do, actually, and once you've started doing that you sort of don't want to use bought mayo anymore, at least not for sauces to have with food or stick on a burger / sandwich, etc.
Quote:
Originally Posted by phonics
Yeah phonics, what the fuck? Paprika in Tartar sounds completely wrong. Like ketchup on pizza or something.Quote:
Originally Posted by niko_cee
BTW I'm also in camp Mustard*
But here in Sweden mustard is quite a widespread standard condiment for most stuff.
*not to be taken out of context
Neutralises the citrus and gives it a fuller flavour imo.
Err, then just skip the lemon in it if you don't like the citrus?
Otherwise it's like drawing the curtains but turning the light on, in broad daylight.
Imagine ruining good fish and chips with that pish. Then again, if you're in cod country then whatever takes the taste of that shit away.
Wholegrain mustard is great, it not only improves pretty much any meat based sandwich but it also annoys my dad because it's generally French.
What do you mean? I rarely eat Fish & Chips in Sweden, it's usually in English pubs I'll get it served with Tartar sauce. And if you think Tartar is pish you're a lost soul.Quote:
Originally Posted by Lewis
If you're referring to Phonics paprika aberration, then yeah, I'm with you there.
Lads, try it. I'm not saying dump a vat of the stuff in. Just a pinch.
Like fuck am I. Next thing you'll say put Hummus on a burger or Rice with beef or something like that.
I'm not magic, I'm mf phonics.
What is 'cod country'? Anywhere outside Whitby?
Wherever it is the default fish. I went to Whitby a few weeks ago, and as soon as it starts getting dark it turns from lovely fishing port to toilet, possibly because post-Brexit race hate has kept Count Dracula indoors.
Rogano? :drool:Quote:
Originally Posted by Ian
Boiled egg in tartare sauce? What?