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re: Best Snowball in NOLA?
Posted on 6/23/10 at 10:14 am to Cold Cous Cous
Posted on 6/23/10 at 10:14 am to Cold Cous Cous
quote:
This is probably right. Considering the sole ingredients are sugar and ice, the differences are not as great as most people make them out to be.
That's like saying there's no difference between a Nathan's hot dog and a French Quarter Lucky dog, since both only consist of a frank and a bun.
Anyone who grew up in NOLA can tell you that there are great snowball stands, and sub-par ones. The difference is how a place shaves their ice, the type of syrup they use, and how the staff has been trained to make them per the owner's method (doing stuff in layers, how much to pour, etc).
I also judge places by how well they can pull off a chocolate snowball. If they're making it right, it's with a homemade syrup that they have to keep refrigerated, and not on the shelf with the other syrups. Only New Orleans snowballs on Siegen seems to get it right. Closest thing to what I grew up on back in NOLA.
2
Posted on 6/23/10 at 10:40 am to Afreaux
I can think of instances where I had a bad snowball as a kid. Those definitely stick out in the memory. Each has a little bit of a quirk to it, but the rest [ones that were good] tasted relatively the same, as far as I remember. I agree with you on the chocolate. frick, I might have to get one after work. 
I haven't had a snowball in over a year.
I haven't had a snowball in over a year.Posted on 6/23/10 at 10:58 am to Afreaux
quote:
Anyone who grew up in NOLA can tell you that there are great snowball stands, and sub-par ones.
Thanks for the lecture dude. The only notable distinction is whether they have the right kind of ice machine. Since over 90% of them do, it's completely moot. But, PLEASE, tell me more about how all people who "grew up in NOLA" feel about things, as you're obviously the only person on this board who knows what that's like.Posted on 6/23/10 at 12:22 pm to Cold Cous Cous
quote:
The only notable distinction is whether they have the right kind of ice machine.
This might surprise you, but the type of snowball you get is relative to the setting of the ice machine. It's to the discretion of the stand owner what the shaver is set to (from the blades to the amount of pressure you put on the block).
quote:
But, PLEASE, tell me more about how all people who "grew up in NOLA" feel about things
So why does every New Orleans native in this thread rate one particular stand as the best, if they're all supposedly the same in your mind?
You seem to forget that you're posting in a thread called "Best snowball in NOLA" with a bunch of New Orleanians comparing stands.
I take it you're from Shreveport
Posted on 6/23/10 at 12:42 pm to Afreaux
Hansen's might be better than the rest, but the rest are relatively all the same.
Posted on 6/23/10 at 12:52 pm to kfizzle85
quote:
Hansen's might be better than the rest
quote:
Metairie
Cold Cous Cous says that you're wrong.
Every snowcone in NOLA consists of sugar and ice, and are thus completely identical to one another. In fact, every snowcone stand in New Orleans is owned by one guy.
The whole "Plum St/Hansens is better" thing is simply an elaborate joke we New Orleanians play on tourists, sort of like a Yat Jedi mind trick.
Posted on 6/23/10 at 1:02 pm to Afreaux
I'm fairly certain CousCous went to Jesuit. Just sayin'
Posted on 6/23/10 at 1:06 pm to Afreaux
quote:
In fact, every snowcone stand in New Orleans is owned by one guy.
Judging from your choice to use the word "snowcone", I have to wonder if you're from Philadelphia?
This post was edited on 6/23/10 at 1:07 pm
Posted on 6/23/10 at 1:12 pm to Cosmo
Pandora's on Carrolton across from Felini's used to make some good snowballs. I haven't been in years though.
Posted on 6/23/10 at 1:18 pm to kfizzle85
quote:
I take it you're from Shreveport
When I saw this I thought, "This is the most offensive thing I've ever read in my life."
quote:
I'm fairly certain CousCous went to Jesuit.
Then kfizz tops you like 5 minutes later.
Afreaux, did you ever read that article where they took "wine experts" who were fooled into thinking that white wine was red wine via the addition of a couple drops of food coloring? That's what the snowball debate is like. I guarantee you in a blind taste test the majority of these posters couldn't tell a Sal's nectar cream from a Hansen's nectar cream from a Plum St. nectar cream. Certainly there are subtle differences, most of which you don't notice and none of which are worth driving halfway across town for (which was kfizz's original point.)
Personally I prefer Sal's for nostalgic reasons because I have nice memories of eating there when I was 8, and I enjoy sitting on the stumps. But I'm not going to sit here and pretend that I'm some snowball gourmet who can discern the unique bouquet and mouthfeel of a Sal's snowball like it's a 1959 Dom Perignon.
This post was edited on 6/23/10 at 1:19 pm
Posted on 6/23/10 at 1:19 pm to Cold Cous Cous
I tried brah, sorry.
Posted on 6/23/10 at 1:20 pm to kfizzle85
quote:
I'm fairly certain CousCous went to Jesuit
Then he needs a lecture from his fellow alum Harry Connick Jr on New Orleans culture.
Posted on 6/23/10 at 1:21 pm to kfizzle85
quote:
But I'm not going to sit here and pretend that I'm some snowball gourmet who can discern the unique bouquet and mouthfeel of a Sal's snowball like it's a 1959 Dom Perignon.
Clearly a heathen not worthy of discussing the merits of this provincial city.
Posted on 6/23/10 at 1:27 pm to Cold Cous Cous
quote:
Afreaux, did you ever read that article where they took "wine experts" who were fooled into thinking that white wine was red wine via the addition of a couple drops of food coloring?
You're only talking flavor. I'm talking about things like consistency and if the place uses enough syrup (or if it's even thick syrup). In a little strip of stores on General Meyer in Algiers, you had two snowball stands. Van's, and another place, a stone's throw from one another. At the other place, ice wasn't shaved the same, they never used enough syrup, and syrups were watered down to stretch them out.
Van's got the lion's share of the business.
This post was edited on 6/23/10 at 1:28 pm
Posted on 6/23/10 at 1:54 pm to Afreaux
afreuux, i bet you own one of the three mobile sno ball stands that sit on magazine by audubom park
Posted on 6/23/10 at 2:00 pm to kfizzle85
quote:
Clearly a heathen not worthy of discussing the merits of this provincial city.
I know the Warehouse District has a Rouse's on deck, but I just don't think it'll achieve the ultimate heights of coolness unless it gets its own snowball stand.
Posted on 6/23/10 at 2:04 pm to BrockLanders
I plan on opening one down there, I'm just not sure if I can compete with the other hundred. The ingredients are so complex.
Posted on 6/23/10 at 2:06 pm to kfizzle85
quote:
I plan on opening one down there, I'm just not sure if I can compete with the other hundred. The ingredients are so complex.
I'm in talks with Scott Boswell to see how I can come up with the ultimate cutting edge snowball - while still embracing the traditions of the New Orleans snowball syrup made in Kalamazoo, Michigan that we all hold dear to our hearts.
Posted on 6/23/10 at 2:07 pm to BrockLanders
CO^2 brah. And baby eels.
Posted on 6/23/10 at 2:11 pm to kfizzle85
quote:
CO^2 brah. And baby eels.
Baby eels will only be available with the "Seasonal Snowball Tasting".
This post was edited on 6/23/10 at 2:12 pm
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