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re: St Roch Market, any good or just a food court?
Posted on 2/4/16 at 9:28 am to Matisyeezy
Posted on 2/4/16 at 9:28 am to Matisyeezy
quote:
Can I get a description or visual aid of some sort that expresses the delineation between "under-gentrified," "appropriately-gentrified," and "over-gentrified"?
For some people, there can never be over-gentrification, and for others, any amount of gentrification is too much.
0
Posted on 2/4/16 at 9:54 am to theantiquetiger
I am not a huge fan. It's like a food truck gathering, but the stalls have less equipment/functionality than actual trucks and rent is crazy. This shows in the product. People there either keep it very simple and food is okay or they try too much for the space and the food is below average. It is very nice in there and there are some good drinks, but if you are looking to be wowed by food, try elsewhere.
This post was edited on 2/4/16 at 9:55 am
Posted on 2/4/16 at 10:05 am to NOFOX
I went last weekend and thought it was good. A lot of options if you don't know what your in the mood for
Posted on 2/4/16 at 10:11 am to Matisyeezy
quote:
Can I get a description or visual aid
I think Al Copeland said it best during his feud with Ann Rice over the appearance of his Straya restaurant on St. Charles when he said, "I realize it (Straya) doesn't make a suitable backdrop for one of your vampire novels, Ann."
Some extreme preservationists want everything looking dilapidated and/or haunted. Personally I don't think a little sand blasting and fresh paint hurt the St. Roch Market, especially given the neighborhood it's in.
Posted on 2/4/16 at 10:12 am to NOFOX
What type of equipment do food trucks have that the market doesn't?
Posted on 2/4/16 at 1:28 pm to Lester Earl
I am wondering this as well.
St Roch has garnered a lot of hate from people who are mad it even exists. Unfortunately, the vendors are suffering from a bad image because of this.
St Roch has garnered a lot of hate from people who are mad it even exists. Unfortunately, the vendors are suffering from a bad image because of this.
Posted on 2/4/16 at 2:03 pm to Lester Earl
quote:
What type of equipment do food trucks have that the market doesn't?
Fryers, charbroilers, grills, salamanders...etc.
Posted on 2/4/16 at 2:08 pm to NOFOX
quote:
Fryers, charbroilers, grills, salamanders...etc.
St Roch doesnt have these available...interesting.
Posted on 2/4/16 at 2:10 pm to fightin tigers
I had some extremely fresh oysters from there a few weekends ago. It was my first time going and I would go again. Worth checking out at least once I'd say.
Posted on 2/4/16 at 2:21 pm to NOFOX
what are they cooking with?
Posted on 2/4/16 at 2:21 pm to Lester Earl
i wonder how they fry this
Posted on 2/4/16 at 2:24 pm to fightin tigers
quote:
St Roch doesnt have these available...interesting.
Equipment in there is very limited. Most places prep and cook everything offsite and then assemble and heat at the stalls. They don't have use of gas burner. They pretty much are restricted to toaster ovens, panini presses, and induction tops.
Posted on 2/4/16 at 2:25 pm to Lester Earl
quote:
i wonder how they fry this
You never wondered why they serve a "cold fried" sandwich?
Posted on 2/4/16 at 2:28 pm to NOFOX
I am more interested why they are always bringing out food from the back.
Almost like they have a kitchen in the back.
The wings from koreole should be a lot faster if they aren't frying them
Almost like they have a kitchen in the back.
The wings from koreole should be a lot faster if they aren't frying them
This post was edited on 2/4/16 at 2:29 pm
Posted on 2/4/16 at 2:29 pm to Lester Earl
I watched the guy fry my crab cake.
Was a solid crab cake to.
Was a solid crab cake to.
Posted on 2/4/16 at 2:29 pm to NOFOX
nope, but that makes sense now. Ive seen restaurants do this too, didnt really think twice about it
Posted on 2/4/16 at 2:31 pm to thegreatboudini
quote:
I watched the guy fry my crab cake.
Was a solid crab cake to.
did he have his own burner in there or something? how'd he go about it
Posted on 2/4/16 at 2:35 pm to Lester Earl
It was one of those electric hotplate things like this
Just had a hot skillet of grease/oil on it and dropped in a battered crabcake, had a specific time for each side (no more than 2 minutes it seemed), and served it over the potato hash that was pre prepped and toasted up.
Just had a hot skillet of grease/oil on it and dropped in a battered crabcake, had a specific time for each side (no more than 2 minutes it seemed), and served it over the potato hash that was pre prepped and toasted up.
Posted on 2/4/16 at 2:36 pm to fightin tigers
quote:
Almost like they have a kitchen in the back.
There is a small prep kitchen in the back, but my understanding is that it is pretty small for the number of vendors and that the equipment and storage is very limited such that vendors don't really rely on it too much.
This post was edited on 2/4/16 at 2:37 pm
Posted on 2/4/16 at 2:38 pm to Lester Earl
quote:
What type of equipment do food trucks have that the market doesn't?
Wood burning oven ?
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