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Started By
Message
re: Casamento's Tonight!!!
Posted on 5/17/13 at 9:35 am to Forkbeard3777
Posted on 5/17/13 at 9:35 am to Forkbeard3777
quote:
This happened two streets over from that intersection (right by Magasin).
I'm very aware of where this is. Unlike some of the experts in this thread who have visited NO 5 times or the ones who know somebody who lived here 20 years ago I actually know what's going on in this area. I walk the streets twice daily. People get shot at schools and movie theaters. We live in a fricked up world and aren't truly safe anywhere. I'm blessed by never being a victim of a violent act but I'm fully aware that it could happen anytime anywhere.
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Posted on 5/17/13 at 9:36 am to BlackenedOut
quote:
Otherwise, can we just talk about oysters?
I tried. Unfortunately, I made an offhand comment about how nice Magazine Street is in the evening and the wolves came out on the Food Board.
Posted on 5/17/13 at 9:37 am to VOR
Here is my take on oysters and it is probably controversial:
Louisiana oysters are probably the single best cooking oyster in all the world, but for raw, I think they come in about last place save for 2-3 weeks in January - February. For those two weeks they are pretty good, but still nowhere near the brilliance of other varieties.
Louisiana oysters are probably the single best cooking oyster in all the world, but for raw, I think they come in about last place save for 2-3 weeks in January - February. For those two weeks they are pretty good, but still nowhere near the brilliance of other varieties.
Posted on 5/17/13 at 9:39 am to VOR
The F&DB is now the OT Jr.
Posted on 5/17/13 at 9:41 am to BlackenedOut
quote:
Here is my take on oysters and it is probably controversial:
Louisiana oysters are probably the single best cooking oyster in all the world, but for raw, I think they come in about last place save for 2-3 weeks in January - February. For those two weeks they are pretty good, but still nowhere near the brilliance of other varieties.
Interesting. I had this very conversation with a friend from California who now lives here. We agreed that the Gulf oysters are best for cooking. However, it is true that the varieties from the Pacific and Atlantic are pretty damned good raw. They've got that great "ocean, briney" taste. I would probably extend 2-3 week time period a little bit for Gulf oysters a little bit, though. And, as I'm sure you'll agree, it's not like the Gulf oysters aren't really tasty.
Posted on 5/17/13 at 9:43 am to BlackenedOut
quote:
but for raw, I think they come in about last place save for 2-3 weeks in January - February. For those two weeks they are pretty good, but still nowhere near the brilliance of other varieties.
I'd argue, given their abundance and availability, they are pretty damn good.
I sort of appreciate the fact that we haven't fetishized the eating of raw oysters, like so many other places seem to have done. While, I suppose there's something to be said for all of these specialized varietals and places that offer any number of them. I'd never really want to get away from being able to walk into any random joint in town and just order a dozen raw without much thought or consideration.
Posted on 5/17/13 at 9:45 am to Y.A. Tittle
Agree on anti-fetishizing and the price makes them pretty darn awesome. Of course, in a lot of places the really bad arse raw oysters arent that much more expensive, its just the farther they travel the less good and more pricey they become
Posted on 5/17/13 at 9:46 am to Y.A. Tittle
quote:
I'd never really want to get away from being able to walk into any random joint in town and just order a dozen raw without much thought or consideration.
Agree. But those little jewels in other places are very good, albeit ridiculously expensive, imo. I like the fact that Harris regularly brings in different varieties to Lilette to have with a mignonette.
Posted on 5/17/13 at 9:46 am to Forkbeard3777
Last time I was in town, the family walked to Luke from the Hilton, by way of Poydras, for an early dinner.It was around 5 pm, last June...broad daylight. I lagged 20 feet behind the boys and Mrs Otis as I talked by cell phone to my elderly parents in Ms.
As we made the turn up St. Charles, a 60 + year old man, a bumb by my standrds, approached me from a building and demanded that I give him my phone or he "was going to kill me". I broke away from my call, told him to get the frick away from me or I'd hurt him, and never broke stride. He didn't cut me, shoot me, or follow me. But it was a tad tense there for a few steps, though.
That's my only "bad" experience in the city. But, I do read the TP daily...I'm not numb to what occurs there that is actually reported.
As we made the turn up St. Charles, a 60 + year old man, a bumb by my standrds, approached me from a building and demanded that I give him my phone or he "was going to kill me". I broke away from my call, told him to get the frick away from me or I'd hurt him, and never broke stride. He didn't cut me, shoot me, or follow me. But it was a tad tense there for a few steps, though.
That's my only "bad" experience in the city. But, I do read the TP daily...I'm not numb to what occurs there that is actually reported.
Posted on 5/17/13 at 9:47 am to BlackenedOut
quote:
Louisiana oysters are probably the single best cooking oyster in all the world, but for raw, I think they come in about last place save for 2-3 weeks in January - February
I agree with this. BO do you know where Casementos gets their oysters from? I always see a Louisiana seafood exchange truck out front. Do they deliver for P&J?
The soft shell crab there is the best in town. But the place is dangerous, all that food fried in lard could be deadly.
Posted on 5/17/13 at 9:49 am to TigerWise
quote:
But the place is dangerous, all that food fried in lard could be deadly.
I've always said, when a guy in a wife beater, parachute pants and high tops is cooking oysters in lard, you know you've got a great meal coming.
Posted on 5/17/13 at 9:50 am to TigerWise
I've always heard Casamento's oysters come from a hyper specific area in a certain zone. But who knows if that is true or not.
I like those apalachicola oysters a lot. Not as big, but much saltier, which would make sense being there isn't North America's largest river dumping over them.
I like those apalachicola oysters a lot. Not as big, but much saltier, which would make sense being there isn't North America's largest river dumping over them.
Posted on 5/17/13 at 9:50 am to VOR
Just don't let your wife tap his vette while trying to park.
Posted on 5/17/13 at 9:51 am to BlackenedOut
How is the raw bar at Peche looking this time of year?
Posted on 5/17/13 at 9:51 am to Y.A. Tittle
quote:
Just don't let your wife tap his vette while trying to park.
Posted on 5/17/13 at 9:54 am to BlackenedOut
quote:I like the oysters from the mid Atlantic, North Carolina area...small, firm, flavorful.
can we just talk about oysters?
Had a variety from Nova Scotia a few weeks ago...they were bland in comparison to Gulf oysters, to me. I had Gulf oysters available for a side-by -side comparison.
I've had oysters from the North Pacific only once...didn't care for them, but I'll be in San Francisco in a few weeks. Can't wait to try a few other varieties.
Posted on 5/17/13 at 9:54 am to Rickety Cricket
Had half dozen last week, mixed bag of Louisiana and Apalachicolas. Both were very good. Peche guys remarked that due to the sheer volume of seafood they are purchasing, they have a wholesaler's license. This allows them to buy directly from fishermen, shrimpers, etc... and is really allowing them to get the top choice from fishermen.
Posted on 5/17/13 at 9:57 am to BlackenedOut
Posted on 5/17/13 at 9:58 am to OTIS2
Single best oyster experience I've ever had was at a place in Paris called Huiterie Regis. LINK
If you are familiar with Casamentos, imagine an almost identical scene, white walls, proprietor and his wife, limited menu. There are two types of oysters, bread, mignonette, salted butter, and sancerre. They taste like the foam of a wave. And what is really cool, is they will sell you dozens to take away.
If you are familiar with Casamentos, imagine an almost identical scene, white walls, proprietor and his wife, limited menu. There are two types of oysters, bread, mignonette, salted butter, and sancerre. They taste like the foam of a wave. And what is really cool, is they will sell you dozens to take away.
Posted on 5/17/13 at 10:04 am to BlackenedOut
quote:
Huiterie Regis.
I stayed not far from there, but was never able to catch the place open.
I was tempted to try it out and was amused at reading all the reviews of the joint, where at least half of them pretty much only point out how the owner was this massive insufferable prick.
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