Writer documenting life in New Orleans 9th Ward. I'm eating 500 po boys at 500 different restaurants, gas stations, corner stores and cafes in New Orleans

Month: June 2025

RL Reeves Jr Recipe: Smoked Chicken Jambalaya With Andouille Sausage And Roasted Hatch Chiles

RL Reeves Jr Recipe For Smoked Chicken Jambalaya With Andouille Sausage And Roasted Hatch Chiles

We were rooting around in the freezer awhile back trying to ward off starvation and seeing which frozen meat packets we’d spirited in from Acadiana still held promise.

Nellie Sullivan Recipe: Sweet Batter Pudding With Fresh Blackberries

When July rolls around in the Cumberland Highlands of Eastern Kentucky it’s time to hit the strip mines with a big plastic jug, and go blackberry picking.

RL Reeves Jr Mexican Green Spaghetti Method

RL Reeves Jr Mexican Green Spaghetti Method

In the late 19th century, Texas hot guts sausage took the Lone Star state by storm. Ground up bull meat seasoned with hot red pepper, garlic and salt – then submitted to mesquite or post oak smoke suddenly became de rigueur on meat shop menus.

A hundred years later, brisket, a long-running warhorse in the Texas barbecue game, took on added verve when Bobby Mueller and his son John strapped a rocket to a steer’s ass and redefined what we thought of the old menu staple.

Yeah, we’d all been eating brisket since the FDR era but we’d never had it like this. Bobby and John are both deceased but before their passing Bobby told me that the barbecue he was serving would’ve been declared ‘over-cooked’ when he was on the come up.

Field Report: 2025 Scene Boosters Marching Club Second Line

2025 Scene Boosters Marching Club Second Line

The 2025 Scene Boosters Marching Club Second Line saw a few thousand people march through the historic Central City neighborhood of New Orleans 3rd Ward. This is what we saw:

A History Of Mayonnaise In The Southern Condiment Trade

Dynasties have been built. Rebellions have been quelled. Romances kindled. Reputations grown. Kingdoms overthrown.

Fortunes have been made.

The world of southern mayonnaise is as intriguing as any Tennessee Williams drama ever writ. Seismic rifts have jarred entire states over this fine emulsion.

Marie-Antoine Carême, the father of mayonnaise, emerged from the kitchens of 19th century France as a lion of haute cuisine.

Reflecting back on his life spent cooking over primitive, hot stoves he would exclaim: “Charcoal kills us, but what does it matter? The shorter the life, the greater the glory!”

Spoken like a true lover of mayonnaise.

Green Spaghetti Party Saturday June 14th at Tamale House East in Austin Texas

Mexican Green Spaghetti party at Tamale House East in Austin, Texas

2025 marks Tamale House restaurant’s 67th summer serving Tex Mex to friends and neighbors in Austin, Texas.

Saturday June 14th, 2025 at 7pm the East Austin mainstay rolls out their brand new menu item: Green Spaghetti aka Espagueti verde.

All of the regular menu items like Texas-sized tamales, “best in the the city” fish tacos, chile con queso and frozen margaritas will be on offer as well.

Look forward to seeing y’all.

Free tickets here

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