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No Disrespect But
| Favorite team: | Illinois  |
| Location: | New Orleans |
| Biography: | Not Dead Yet. |
| Interests: | |
| Occupation: | Glutton |
| Number of Posts: | 316 |
| Registered on: | 3/21/2014 |
| Online Status: | Not Online |
Recent Posts
Message
re: I have to ask, why do people love rice cookers?
Posted by No Disrespect But on 11/10/25 at 3:19 pm to andouille
You can toast bread in the oven, or over an open flame.
But some people buy toasters.
But some people buy toasters.
1
re: Craving a Good Pastrami sandwich(Metairie area)
Posted by No Disrespect But on 10/9/25 at 3:59 pm to Lambdatiger1989
A New Yorker would look at this image of a pastrami sandwich and think what we think looking at New York gumbo:
re: NOLA BBQ shrimp recipes
Posted by No Disrespect But on 10/2/25 at 3:55 pm to HeyCap
Pretty sure Chef Paul would not have written a recipe calling for someone else's store-bought seasoning blend ...
re: New Orleans Dinner
Posted by No Disrespect But on 9/8/25 at 4:52 pm to GusMcRae
quote:
The last 10 times I’ve been to Galatoire’s was with reservations and we were ALWAYS seated downstairs in the main dining room
OK, thanks for the update.
It would never have occurred to me to make a reservation for the main dining room at Galatoire's.
Another New Orleans tradition gone.
re: New Orleans Dinner
Posted by No Disrespect But on 9/5/25 at 2:59 pm to lsutiger3672
Head's up that reservations for Galatoire's are seated in the newish upstairs room, not the classic room downstairs.
For that you still have to stand in line. Which can be long on Friday night.
For that you still have to stand in line. Which can be long on Friday night.
re: Sad news to share with the F&D…Gris Gris has passed away
Posted by No Disrespect But on 8/22/25 at 3:30 pm to Drunken Crawfish
So sad.
Thanks to Gris Gris, I own a Pepper Mate pepper mill. She was absolutely right about it.
Thanks to Gris Gris, I own a Pepper Mate pepper mill. She was absolutely right about it.
re: What’s y’all favorite all purpose seasoning?
Posted by No Disrespect But on 8/19/25 at 1:31 pm to Broham
Favorite all purpose seasoning is salt.
It's good on just about everything.
It's good on just about everything.
re: What was your favorite New Orleans restaurant that has been closed down since 2015?
Posted by No Disrespect But on 8/5/25 at 3:57 pm to Paul Allen
K-Paul's served the most delicious food I've had in a restaurant.
No other restaurant I've seen cooked so boldly, and so well.
No other restaurant I've seen cooked so boldly, and so well.
re: Mother of Pearl - the BEST hidden gem in New Orleans
Posted by No Disrespect But on 8/4/25 at 3:34 pm to Fun Bunch
If the cooking is half as good as it was at Carrollton Station, it will be one of the best restaurants in town.
re: Best sandwiches in NOLA
Posted by No Disrespect But on 8/1/25 at 1:43 pm to vince vega
oyster loaf, dressed, with drizzle of Crystal, Casamento's
roast beef po-boy, R and O's
Le Pig Mac, Cochon Butcher
roast beef po-boy, R and O's
Le Pig Mac, Cochon Butcher
re: Restaurant with the best fried chicken?
Posted by No Disrespect But on 7/15/25 at 4:46 pm to moontigr
quote:
Gus's in Mason, TN. The first time I had it, it was a near-religious experience.
Agreed. The original Gus's out in Mason - not the franchise location in Memphis, but the true original in Mason - is the best fried chicken I've had. So dark it's almost carmelized, but not burnt, with a touch of spicy heat, nothing like the heat of Nashville chicken.
Unforgettable. Gus licensed the sign and logo to the franchisers; but he kept the recipe to himself.
Best fried chicken I've had in New Orleans is Key's Fuel Mart on N. Rampart.
re: Can we stop the madness? Leaving tails on shrimp in dishes
Posted by No Disrespect But on 6/26/25 at 2:50 pm to Shexter
My guess:
Once upon a time, some restaurant thought leaving the shell on the tail would show that they had started the dish in their kitchen with fresh whole shrimp.
The idea must have caught on, and enough restaurants copied the idea, so that shrimp processors started selling frozen shrimp that way - shelled except for the tail.
Now we live in a world where ignoramuses 30 years behind the curve think shells on shrimp tails is a sign of quality.
Once upon a time, some restaurant thought leaving the shell on the tail would show that they had started the dish in their kitchen with fresh whole shrimp.
The idea must have caught on, and enough restaurants copied the idea, so that shrimp processors started selling frozen shrimp that way - shelled except for the tail.
Now we live in a world where ignoramuses 30 years behind the curve think shells on shrimp tails is a sign of quality.
re: Tips on picking a Watermelon???
Posted by No Disrespect But on 5/27/25 at 4:39 pm to Kevin TheRant
With any juicy fruit, the heavier, the better.
re: Flavorful Healthy ish drink
Posted by No Disrespect But on 5/19/25 at 1:47 pm to AUVet21
coconut water
re: Where to get actual Cajun food in Louisiana? Recommend some spots please.
Posted by No Disrespect But on 1/15/25 at 4:33 pm to SloaneRanger
quote:
Is that place Bourree on Carrollton any good? Never been there. Just asking.
Not really. Even though I love its parent restaurant, Boucherie.
(Which, despite the name, isn't Cajun. But it is fantastic.)
re: Where to get actual Cajun food in Louisiana? Recommend some spots please.
Posted by No Disrespect But on 1/15/25 at 4:26 pm to Rebel
quote:
ain't no Cajuns in NOLA baw. Only creoles, wankers, and yats.
Trying to figure out which category I'm in ... but if I have to ask, I probably won't like the answer ....
re: What is best Chinese place in West Bank NOLA?
Posted by No Disrespect But on 12/11/24 at 3:54 pm to Y.A. Tittle
quote:
quote:
Hong Minh in Harvey
This is the answer for actual Chinese food.
Odd that you write this - even adding italics to emphasize "actual' - for a restaurant with a name that is transparently Vietnamese.
re: South Louisiana Style Pot Roast with Pics
Posted by No Disrespect But on 12/9/24 at 3:24 pm to GeauxldMember
This man knows how to cook. Adding the garlic at that later stage shows nice finesse.
re: Are New York City roast beef sandwiches overrated?
Posted by No Disrespect But on 11/13/24 at 3:16 pm to Zoomie3390
A beef, juicy, with hot peppers (or hot oil only) from Johnnie's Beef in Elmwood Park, Illinois is the finest sandwich I've ever had.
I would take a roast beef po-boy from R&O's over any other Italian beef in Chicago, including Al's, which is pretty good.
Portillo's is a Walt Disney version of Chicago fast food, and bears the same relationship to Johnnie's as Taco Bell to a genuine taqueria in Mexico.
Johnnie's Beef is supreme. Their second location in Arlington Heights has none of the charm of the original; but the food is just as good.
re: Time-Life "Foods of the World" Series
Posted by No Disrespect But on 11/5/24 at 4:04 pm to Stadium Rat
Someday will you tell us what you think of them?
re: Where to eat in the French Quarter
Posted by No Disrespect But on 9/23/24 at 4:02 pm to SallyWheeler
Brennan's is the best restaurant in the French Quarter, and probably the best all-purpose fine-dining restaurant in New Orleans. It does not specialize in seafood.
What is the problem?
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