bdevill

I get the large can of Poultry Magic. It's still available.

The Ohio Club, 336 Central Avenue. Huge polished mahogany bar. Historic mobster hangout. Great drinks, appetizers and burgers.

I liked the hot sausage po-boys from Romano’s Grocery on North Boulevard.
Pinetta’s is also a sorely missed, classic hidden gym.
And Semolina’s.. they had the best Pad Thai.
Roma Cafe.. their Roma Special was the best sandwich I’ve ever had. Loved that place.
Ninfa’s.. Nothing compares. Those Ninfatini’s on a hot summer Saturday afternoon were lit.
Most recently, Veganish Vibes. Their fried mushrooms and dipping sauces were killer.

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Hebert's in Maurice

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This is a terrible take

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It's not really. Hebert's boudin is just as good or better than many out there. I'll usually get a link when I go out to Maurice and pick up something up from them.

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They are building a T-Boys in Crowley

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First I hear of that.. He's smart to not get in the middle of Scott. T-Boy, they gonna have a line..

If you're in the Ville Platte area, try Paul's Meat Market. They're very underrated but have good sausage and always have the nice cuts of beef and pork that make those rich brown gravies, like the pork backbone and seven steaks. They also have excellent boudin.

Lejeune's in Eunice also has excellent tasso. Cut up some thick slices of that tasso, brown it and throw it in the pot when you makin a round steak or seven steak and rice and gravy.

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The Mowata store “just north” of Crowley used to be good too.

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Still excellent.. and you can fill up your ice chest with very good smoked pork sausage, tasso, smoked breakfast links, meatballs and stuffed chickens.

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I was surprised at how many of these boudin places were closed on a Saturday

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T-Boy's closes at noon on Saturday.

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What makes this happen, in your opinion?

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The metal bottom of the aluminum pot isn't as smooth as the bottom of the stainless steel pot.. and more smooth than the cast iron.. The surface may be more porous? I'm not sure why this is.. But when you're browning the gravy in a Magnalite, it sticks to the surface of the pan and browns and thickens.. When you brown a gravy in a stainless steel pan, like an All Clad, the gravy slips and slides around the surface and doesn't brown as well.


Google Search Results:

Structural and Surface Differences Steel (especially Stainless Steel): Features a tighter, denser crystal structure that makes it practically non-porous on the surface. This prevents food particles, bacteria, or liquids from penetrating or staining the material.Aluminum: Is a softer metal that scratches, pits, and wears down more easily. While solid aluminum isn't "sponge-like," its softer and more reactive surface gives it a higher effective porosity in practical applications like cookware or industrial handling. Furthermore, anodizing aluminum intentionally creates a microscopic porous surface layer to absorb dyes and sealants.

Wagner introduced Magnalite in 1934. Then Wagner purchased Griswold Cast Iron Company in 1957. The original Magnalite was discontinued in 1996 when the current owner GHC, shut down the factory in Sidney, Ohio.

E-Bay and Etsy are good sources for original Magnalite. I buy good pieces when I can find them in good condition with flat bottoms.
I find the original Wagner Magnalite is the best pot to brown meat to make a gravy with because the meat sticks to the the bottom of the pot and browns better than cast iron or coated cast iron. I make gumbo or a big pot of rice dressing, a roast or turkey for holidays in the big Magnalite roaster because it's large and heavy and holds the heat well.
I have a few Griswold cast iron skillets that I like for cornbread, or frying. I braise ribs, and make stews in the Griswold cast iron Dutch oven.
I have a couple of the Le Creuset Dutch ovens but I'm not crazy about the finish on the bottom of the pot. It never comes clean and if you use Bar Keeper's Friend to clean the pot, whatever I cook in it afterwards, always burns.

Chicken and Sausage Gumbo, especially in the cold weather. Freezes well. Defrost and fire it up.