Monthly Archives: February 2016

Bao and Noodle

I am a pessimist in all areas except for food. The human ability to make things taste good never ceases to amaze me, and never have I been more astonished than by Bao and Noodle.
P1070253We started off with an order of bao, dumplings, and scallion pancakes, and were immediately blown away. My only previous experience of bao was hearing it mentioned in a Firefly episode, and so, was very impressed. The only problem was that having my first experience be so good, is now I’m always going to be disappointed by other restaurants. The pork and cabbage dumplings were the night’s specialty, and they certainly were special. The best thing about them was the broth they came in, soft as milk, but rich with the flavor of country ham, and greens as delicate as rice paper floating like tea leaves on its surface. The scallion pancakes were cooked slightly unevenly, one edge darker than the other, and I think this was on purpose. It offered you a choice between crunchy or more chewy.P1070254

If the appetizers blew us away, the main course kicked the wind up to hurricane status. Starting on the left, we have Dan Dan noodles. Unlike many restaurants, they leave the dish without a lot of heat and provide you with a jar of Sichuan pepper hot sauce. Simply the smell wafting out of that jar was spectacular, but enough to make your nostrils burn. Being someone who can’t take a lot of heat, I appreciated the consideration. The chili sesame paste, which was actually more sauce-like in consistency, already slathered on the noodles was fantastic, nearly as good as the noodles themselves.

The noodles were one of the most impressive things at the appropriately named Bao & Noodle. Each of the four dishes we ordered had a different type of noodle, perfectly suited to the meat. The Cumin braised lamb was so tender that it literally fell apart in your mouth, so the more chewy Biang Biang noodles were the obvious match. Instead of being cut, the noodles were hand-ripped, which definitely showed in the texture around the edges.

Egg noodle with XO sauce, on the right, was distinctly shrimpy, and by that I mean it tasted like seafood. The flavor had penetrated the noodles, which were long and thin, so that I could taste the quality without even eating the crustaceans.

But the beef soup was the best. I promise you that I’m not biased because it’s the dish I ordered. It took the best qualities from everything else. Its rice noodles were similar to the bao shell, with the insides being soft at first bite when they were dry, but becoming chewier in your mouth. Like the lamb, the beef came apart with each bite, and used tougher noodles to compensate. It shared the soft greens with the dumplings, as well as the rich broth. This broth though was several levels of magnitude greater. If the soup had just been broth I would have been happy. I couldn’t help from finishing it, even though I knew that would leave less room for dessert.

Normally, ordering dessert at a Chinese restaurant is a bad idea. It’s always just cakes made out of bean paste or something equally awful. But here they had blueberry milk bread toast, mango pudding, and snowskin mooncake.

The toast had been fried, with the milk caramelizing on the sides so there was a nice sweet crispness to it. The warm blueberry sauce on top was divine.P1070259

Fruit puddings are nearly always too sweet. This broke that stereotype wide open. It simply tasted like mango, but better. It reminded me of the picture in the Southern Food and Drink Museum (coming soon to a blog near you) of centrifuged peas. After running the vegetable through a blender, they put it in a culinary centrifuge and spun it for hours until they were left with an intense pea paste. This was like how I guess that would taste; intense as hell.P1070260

And for the grand finale, snowskin mooncake. I’ve described other foods as divine already, this was like eating Heaven. The rice wrapper was rather mochi like, but even softer, like a cloud. The vanilla coconut custard filling was rather chunkier than custard usually is, but tasted of all things good in this world and the next.P1070258

Bao and Noodle was unpretentious, and unlike many Asian restaurants, focussed on being good rather than being creative. If you are in New Orleans, come here. Come here first thing, so you can taste for yourself how good it is. After that, I promise you won’t be able, or want, to stay away.

Garrison Keillor

DSCF3455We saw Garrison Keillor at party last weekend, but didn’t talk to him, following a general principle of leaving celebrities alone unless you really have something to say.  The next day I regretted this, as it occurred to me that while I may not have had much to contribute beyond the appreciation of a fan, he might have enjoyed talking to Greta, the apprentice writer.  So today when we turned onto Chartres St. in the French Quarter and saw him leaving his hotel, I shamelessly buttonholed him and introduced him to Greta.

They had a wonderful conversation, as he talked about his own early forays into writing, and how writers need to write – you have to get up and do it every day.  Over the past few months many people have suggested that I should write a book about this trip, but I’ve always felt that Greta should write it, not me.  As Greta talked a bit about the trip, you could see the wheels turning in his head, and the two of them started to rough out the premise for the book (which he thought should be a novel, not a memoir – I’ll leave off any more discussion of its direction to avoid being a spoiler.)  He was just very engaged and thoughtful, and when we sat down for lunch, Greta wrote down all of his advice.

As we walked off I had my own literary déjà vu.  In his first novel, The Moviegoer, Walker Percy’s protagonist is walking down the street in New Orleans, and sees the actor William Holden up ahead of him.  Holden asks a young honeymooner for a light, and afterwards he can see the change in the young man, as the brush with celebrity has brought him out of his humdrum experience, making his own life somehow more real.  As with so much else in New Orleans, it’s hard to distinguish art from reality.

Beignets Extended

I know I’ve already made a beignets blog, but back then I didn’t know that there was so much variation in the treat.

Morning Call Coffee
Up north in the big city park, it’s a long walk just to get beignets. But the street car runs up to it, and if you’re already in the neighborhood you should definitely come here. These beignets are rounder, with a more crispy shell, and instead of coming pre-powdered sugared, they provide you a sugar shaker. This is nice if you happen to be wearing dark clothes and don’t want to look like you just walked through a snowstorm.P1060921

Cafe Beignet
Second only to Cafe Du Monde on every list of best places to get beignets in New Orleans, it certainly lived up to its reputation and name. The beignets were a good compromise between Morning Call and Famous in poofyness, about an inch and a half thick. Don’t be scared off by the small crowd, they’re very efficient and will have your beignets liberally sprinkled with sugar and ready for consumption within minutes.

New Orleans Famous Beignets and Coffee
As well as getting more of the normal beignets, I got a “Pig-nay,” which was like a pig in a blanket, but with a Cajun sausage and a beignet. The sausage to dough ratio was a bit off, as the sausage was really fat, but the sweet and savory went really well together.

Pig-nay

Pig-nay

If you come to New Orleans, don’t miss out on beignets, and all their delicious variations.

The Panorama Jazz Band marches (videos)

New Orleans has been amazing in every way, but perhaps the most fun we’ve had was marching with the St. Anthony Ramblers on Mardi Gras.  I posted some photos to show what the costumes were like, but a huge part of the experience was the music of the Panorama Jazz Band.  (http://panoramajazzband.com/bio/)   I’d never been in New Orleans before, but an image that always intrigued me was that of a jazz band marching down the street with a krewe of revelers (or mourners) behind it.  So being in that krewe behind a great band was a fantastic experience for both of us.  I apologize for the lousy quality of the videography (I’m not a videographer, my camera is notably terrible for video, and the drinking started very early in the day), but the beauty of the music comes through.

Here they are while the Ramblers take a break at the first bar stop:

The Ramblers regrouped and marched on, with Greta, Glen, Michelle and Stephen near the van.

The Ramblers march by:

At the second bar stop:

And a final song from the Panorama Jazz Band in the French Quarter before we headed off to the party.

We had a great time, with a lot of interesting and fun people.  And the next day, as we walked down Royal St., we realized that we’d never be able to recognize any of them again.

Saint Anthony Ramblers – Mardi Gras

DSCF3126We’ve been here in New Orleans for a few weeks, staying with our friends Glen and Michelle in the Marigny.  There will be many blog posts about this, but I thought we should get today’s photos of Mardi Gras up now.

The day started with the gathering of the St. Anthony Ramblers at Glen and Michelle’s firehouse, then a parade with the Krewe and the Panorama marching band through the neighborhood and the French Quarter.
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Glen receives his scepter as the King of St. Anthony’sDSCF3019

and the Krewe lines up by the scamp for one last bathroom visit before the paradeDSCF3011

Glen and Michelle, the King and QueenDSCF3121

Tommy and Rita, Jenny and Gordon – old friends of Glen’sDSCF3107

Greta leading the KreweDSCF3144

and the important humanitarian groupsDSCF3008DSCF3057

the amazing Panorama marching bandDSCF3192DSCF3156DSCF3185

Greta meets the monkey king as we cross Bourbon Street.
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The king taking a beverage break
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We arrive at their friend Constantine’s on Jackson Square for a fabulous partyDSCF3326

with the host dancing on the tableDSCF3372

and very friendly folks in the line for the bathroomDSCF3299

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the balcony overlooking the Square, from America’s oldest apartment buildingDSCF3339

Glen and his godson StephenDSCF3320

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Jimi, from SloveniaDSCF3386

and great costumesDSCF3379

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Tom and Nathalie and JamesDSCF3395

Just follow this man around, and it’s a very good time.DSCF3203

Movies to follow.

Insectarium

P1070187Insects make up a large percentage of the world’s species, over eighty percent. Every fourth species is a beetle. Noah’s Ark would have been filled with bugs. So why is New Orleans one of the only cities to have a well-visited Insectarium?
Probably because insects can be a little freaky, like this unicorn catydid.P1070201
We were looking at the cockroaches when a man who worked there walked by and told us that a cricket king cake had just come out of the oven down at the Insect Cafe. I was expecting a king cake that was decorated with crickets, not one that had crickets mixed into the batter before it was baked! There were free samples, and I must say it was much tastier than the other bugs I’d eaten; ants (truth or dare), flies (biking), and a spider (prank). They also had Mealworm salsa and beetle chutney, which weren’t bad, but the bugs didn’t nessesarily add to the texture.P1070116
As there are so many different beetles in the world, it makes sense that they’d have a large collection. Dung beetles, diving beetles, rhinoceros beetles, this terrifying thing…P1070166They didn’t have any bombardiers however, as it’s hard to safely keep an insect that can shoot boiling acid out of its butt.
More common than entire Insectariums are butterfly gardens,and this one didn’t disappoint. Most butterflies, including Blue Morphos, aren’t actually colorful. It isn’t pigment that makes them pop out, but microscopic holes in their wings that refract light. It sounds like science fiction, but I promise you, Smarter Every Day wouldn’t lie.
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As well as butterflies, they had a giant moth that was apparently the inspiration for the Japanese supercreature Mothra.P1070210
And for people who aren’t so much into the live bugs, there were display cases full of beetles and butterflies arranged into patterns, and of insect inspired jewlery. And, in the case of Egyptian women, live scarabs that were tethered to broches.P1070174
This museum was proof that little animals can be just as exciting, and terrifying, as the big ones, but not quite as tasty.

On the bayou

DSCF2794There’s an image of the bayou that’s common among us non-southerners, and it probably comes from popular music.  We imagine a picturesque swamp, with Spanish moss hanging down to the water, alligators and cottonmouths everywhere, and small settlements randomly distributed throughout a trackless labyrinth of channels and backwaters, but where the exotic inhabitants enjoy great music, food and beer.  This was certainly the image I had when Glen told me back in college that he had grown up in Cut Off, on Bayou LaFourche.  It turns out that my misunderstanding of the bayou was in keeping with my general lack of knowledge of everything about Louisiana.

Bayous are actually the linear bodies of water which flow through (and organize) the low-lying coastal region along the Gulf.  As in New Orleans, the highest land is usually along the waterway, as soil from upstream is deposited there.  This natural feature combines with the cultural feature of how land tenure was set up in Louisiana – people owned a length of waterfront, and then had deep lots that ran back from the water.  Later, these large parcels were sometimes subdivided, so you get the pattern you can see here in Cut Off – Bayou LaFourche in the center, a main road flanking it on each side, and then dead end roads perpendicular to those.  Screen-Shot-2016-04-13-at-1.43.14-PM

This way of making a linear settlement pattern has interesting consequences.  When people got around mainly on the water, having a bayou in the middle of your town wasn’t a problem.  But when cars became more dominant, frequent bridges became more necessary.  But then a conflict arises with boats:  the Gulf Coast has a few enormous bays and natural harbors, but otherwise doesn’t have the same frequent occurrence of small harbors, as in the northeast.  The bayous are the long, linear harbors for the coast, so big ships frequently head up these small channels, as here in Lockport (which is over 40 miles from open water).  DSCF2744

So the bridges in the middle of towns have to be pretty big.  DSCF2798

Another interesting consequence relates to cars – Glen said the car they own now in New Orleans is the first one he’s had with electric windows.  When there’s a reasonable chance that the car you’re in might end up in the water, you want to make sure you can always roll those windows down.

A highlight of our trip was heading down Bayou LaFourche with Glen to see his hometown.  First we stopped at a nature preserve / swamp, which is actually what I assumed all of it would be like.  DSCF2737

We then went through Lockport, where an east-west canal intersects the bayou.  The town bank was converted to a local history museum (Glen and Michelle designed the exhibits), and Glen asked me what style the building was.  I had to say eclectic – it was a pretty sophisticated and amusing little building to find there – a late 19th century commercial building / castle with influences from Furness?  DSCF2749

Across the street was a watercraft museum, which was unfortunately closed, but around back we found this fishing boat:  DSCF2743

What amazed me was how much it resembles my own boat – a cat ketch rig (the masts were down on deck, with a plumb bow, flat run and a broad stern with a transom-hung rudder.  DSCF2742

It’s the closest historical precedent I’ve come cross, although the freeboard is a lot less (better for hauling in the catch, worse for accommodations below) – so I’m afraid it’s a lot better-looking than my boat.

Glen’s mom had invited us to lunch at their family home, which was really enjoyable.  She grew up in Cut Off, and has spent her whole life there, although being 90 she now sometimes stays in New Orleans with Glen and Michelle.  I loved hearing about how Glen’s father built the house himself.  It started out relatively small, but as the family grew he just added more rooms.  DSCF2754One day when he was fishing in the Gulf he came across a floating section of wharf that had broken loose from someplace – which provided enough wood to build a new kitchen and dining room.  Glen also mentioned that for about 20 years his dad had been working on a 40-foot fishing boat in the yard made out of old steel cisterns, which never got finished.  I met Glen’s dad once in college, and now I realize how well we would have gotten along.

We saw a few other sights in Cut Off, but unfortunately the dance hall where Glen’s parents met had closed.  (I remembered the stories he had told of that in college, of how every person in town, no matter what age, showed up there on Friday night for a dance.)

Glen stayed in Cut Off to finish up a project, and Greta and I continued south.  Driving along the bayou was endlessly fascinating – working buildings and big boats everywhere.  DSCF2753

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As we approached the Gulf, the road went onto a causeway, and the solid land gave way to more frequent marshes.  P1070092

P1070088  Glen’s mom told us that when she was young, the dirt road to Grande Isle ran on solid land all the way.  Southern Louisiana is disappearing at the rate of 3 acres per hour – a combination of subsidence, the levees along the rivers and bayous keeping the particles in the water from replenishing the land, and climate change.

The causeway was built to service the new port at Fourchon.  With the growth of the offshore oil rig industry, a deep water, larger port was needed, so Fourchon was enlarged to accommodate the shipping.  It is the weirdest port I’ve ever seen – you can barely see the water.  The access roads are lined with large commercial shipping facilities, and you can see the ships beyond, which appear to be stuck in the marshes.  DSCF2778  DSCF2766It is completely different from what I’m used to as a large harbor on either the east or west coasts, continuing my general disorientation that began as soon as we hit New Orleans.

We finally arrived at Grande Isle, a old resort town which is apparently the only Gulf beach in Louisiana which can be reached by a road.  It’s been hit by many hurricanes and floods, and the new building type reflects this history (not many old buildings left):DSCF2789  DSCF2780

Even the single-wides get raised.  DSCF2790

This expensive house on the water was for sale, and one of the advertised features was “no gypsum board”.  When the floodwaters recede, you don’t want to be demoing all the sodden sheetrock.  DSCF2791

Grande Isle has a typical, beautiful Gulf beach, with white sand and palm trees, and lots of odd bumps on the horizon.  DSCF2782

These are some of the 600 offshore oil platforms within 40 miles of Fourchon (with the lower part of the platform under the horizon).  P1070096

As we stood on the beach looking at this scene, the insane irony of southern Louisiana was apparent.  The oil and gas industry is the mainstay of the Louisiana economy, both these offshore rigs and refineries located up the Mississippi.  The burning of fossil fuels is primarily responsible for climate change, and the rising of sea levels.  This is already being seen locally, and the $350 million causeway was necessary to ensure that the traffic thats services the industry could still reach Fourchon as water levels rise and the land disappears, so the oil and gas could still be pumped.  It’s a vicious circle that will play out until it just can’t work anymore, and the traditional landscape of the bayou will disappear, along with many other places.  One of the themes of this trip has been the Climate-Change-Farewell-Tour;  we haven’t been to a place yet where this has been more evident.