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On the way to Tito’s Ceviche to gets me some Lomo Saltado. We were gonna go to the Colombian place (Mais Arepas) which is also excellent but opted for Peruvian. Viva.
Post by piggy pablo on Oct 9, 2021 14:08:39 GMT -5
I had some leftover curry the other day and I was like "what if I put some cilantro on this?" Unreal. Really livened it up and gave it kind of a fruity character. Most recipes call for cilantro so I'll garnish it that way but I've never put it on takeout before. Their curry is way better than mine so it was truly next level.
Think poboy except instead of lettuce and tomato, pickled daikon, carrots, jalapeños and cilantro. They make veggie ones for those so inclined.
best sandwich I've ever had was a bahn mi from some place right off I-10 leaving New Orleans to the east. Any idea what place it might have been?
If off Michoud (me-shoo) it would be Dong Phuong in Village de l’est/little Saigon. They put out the best French bread in the city. Most Vietnamese places get it from them as do plenty of other shops. They are also known for their variation on king cakes. They use a lot of cream cheese so it’s a little different. One thing about their banh mis is if you don’t like aioli/French butter and foie gras, like I don’t, you gotta get it with out that. Last time I went there I got bun which was great.
Since it’s the food thread, I had to come to Pensacola to drop off camping gear and some other shit so I can live out of my car again. I figured I’d grab some local shit to bring back to New Orleans tomorrow. So far, I went to:
best sandwich I've ever had was a bahn mi from some place right off I-10 leaving New Orleans to the east. Any idea what place it might have been?
If off Michoud (me-shoo) it would be Dong Phuong in Village de l’est/little Saigon. They put out the best French bread in the city. Most Vietnamese places get it from them as do plenty of other shops. They are also known for their variation on king cakes. They use a lot of cream cheese so it’s a little different. One thing about their banh mis is if you don’t like aioli/French butter and foie gras, like I don’t, you gotta get it with out that. Last time I went there I got bun which was great.
So, without further ado, here's Shuck's Hotdish Recipe, culled together from several other recipes:
Ingredients: 1 cup uncooked long grain wild rice 1/4 tsp olive oil 1/2 cup plus 2 tbsp unsalted butter 2 carrots, peeled and chopped 2 stalks celery, finely chopped 1 yellow onion, diced 1/2 cup dry white wine (I use cabernet sauvignon) Dash salt/pepper/cayenne pepper 3/4 cup all-purpose flour 1 1/2 cups milk, divided 1 cup heavy whipping cream, divided 2 tbsp chicken boullion 2 lbs ground beef 1 tsp garlic powder 1/4 tsp cayenne pepper 1/2 cup frozen peas 1/2 cup frozen corn 2 cans green beans, drained 2 lbs frozen tater tots approx. 1 1/2 cups shredded cheddar cheese
1. Cook 1 cup wild rice according to package instructions. Add 1/4 tsp olive oil to rice while cooking. 2. In a skillet, melt the butter on medium-high heat. Add carrots, celery, and onion, and salt, pepper, cayenne pepper. Stir occasionally for 10 minutes. 3. Stir in flour and cook for another minute. Stir in wine for approximately 1-2 minutes until evaporated. Stir in 3/4 cup milk and 1/2 cream until thick. Stir in remaining milk and cream until very thick. Stir in 2 tbsp chicken bouillon. Pour into medium bowl. 4. Preheat oven to 400 degrees fahrenheit. Spray 9x13 inch baking pan with baking spray. 4. Melt 2 tbsp butter in skillet. Cook 2 lbs ground beef until evenly browned, approximately 5 minutes. Stir in garlic powder, frozen corn and peas; continue stirring until cooked. 5. Mix beef with cream roux in medium bowl. Spread mixture evenly into pan. 6. Top with 2 cans of green beans, drained, spread evenly. 7. Top baking pan with tater tots until evenly coated. 8. Place in oven and bake for 20 minutes. 9. After 20 minutes, remove pan and top with cheddar cheese. Place in oven for additional 15-20 minutes until tater tots are golden brown. Remove and cool for 5-10 minutes before serving. Serve with ketchup if desired.
If off Michoud (me-shoo) it would be Dong Phuong in Village de l’est/little Saigon. They put out the best French bread in the city. Most Vietnamese places get it from them as do plenty of other shops. They are also known for their variation on king cakes. They use a lot of cream cheese so it’s a little different. One thing about their banh mis is if you don’t like aioli/French butter and foie gras, like I don’t, you gotta get it with out that. Last time I went there I got bun which was great.
yeah that's definitely it, gonna make sure I go back next time I'm in the area
If it's during carnival session, get their king cake also.
Most of the time you have to order them a couple weeks in advance. They were doing some satellite locations but I was in Florida this year for Mardi Gras season so I don’t know if they continued that while the 3rd wave of the pandemic was raging.
Random shit Teddy. About 16 years ago I was in Little Saigon and went to 99 Supermarket. I was dying as I had no idea wtf 99% of the shit was. I like to think if I went back today, I’d know about 15% and can read shit like bo, ga, tom and shit that I know from eating Vietnamese food as often as possible. I feel like as a New Orleanian that we always had a tie with Vietnam through French colonialism. But when the South Vietnamese got repatriated, a ton of them landed here and branched out into TX, MS and down the bayou in Louisiana. That was Ford or Carter years - can’t quite remember - but I was pretty young. Fast forward several decades and I’m always thrilled to support like 3rd generation US shit there in NOLA. As white as your boy is, it’s been a giant plus to me to have had so much African American/Creole and Asian influences in the timeline of life.
If off Michoud (me-shoo) it would be Dong Phuong in Village de l’est/little Saigon. They put out the best French bread in the city. Most Vietnamese places get it from them as do plenty of other shops. They are also known for their variation on king cakes. They use a lot of cream cheese so it’s a little different. One thing about their banh mis is if you don’t like aioli/French butter and foie gras, like I don’t, you gotta get it with out that. Last time I went there I got bun which was great.
yeah that's definitely it, gonna make sure I go back next time I'm in the area
Btw, don’t sleep on the carts full of their pistolettes they wheel in from the adjacent bakery. They are like 3 or 4 for the dollar. And they freeze great. Top 1 NOLA shit.
If it's during carnival session, get their king cake also.
Most of the time you have to order them a couple weeks in advance. They were doing some satellite locations but I was in Florida this year for Mardi Gras season so I don’t know if they continued that while the 3rd wave of the pandemic was raging.
Random shit Teddy. About 16 years ago I was in Little Saigon and went to 99 Supermarket. I was dying as I had no idea wtf 99% of the shit was. I like to think if I went back today, I’d know about 15% and can read shit like bo, ga, tom and shit that I know from eating Vietnamese food as often as possible. I feel like as a New Orleanian that we always had a tie with Vietnam through French colonialism. But when the South Vietnamese got repatriated, a ton of them landed here and branched out into TX, MS and down the bayou in Louisiana. That was Ford or Carter years - can’t quite remember - but I was pretty young. Fast forward several decades and I’m always thrilled to support like 3rd generation US shit there in NOLA. As white as your boy is, it’s been a giant plus to me to have had so much African American/Creole and Asian influences in the timeline of life.
I was working at starlight studios last Mardi gras 2020, didn't have to order one at all.
Edit: I worked at starlight this year and was able to just go in and grab one also. Maybe I'm weirdly lucky?