By: Mark
2741 Oneal Ln
Baton Rouge, LA 70816-3126
(225) 752-0211
In this start of a new series, I wanted to focus on LA Boilers. Located on Oneal Lane, this small shop boils up seafood with big flavor. Upon entering the store, you will notice a long display case showcasing only Louisiana seafood. Fresh shrimp of all sizes, catfish filets, picked crab meat, and chilled boiled shrimp along with bags of boiled corn and potatoes. My order, two dozen and a half boiled crabs, was ready for pick up. They were hot and full of sweet crab meat. They were spiced perfectly, as a slow burn could be felt on my lips throughout the meal. The corn and potatoes were seasoned perfectly as well. The shrimp were large and easy to peel. They too had a wonderful spicy flavor. So if you are in the mood for spicy boiled seafood and fresh Louisiana produce, then definitely give LA Boilers a try.
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Monday, August 31, 2009
Thursday, August 27, 2009
TJ Ribs
2324 South Acadian Thruway
225.383.7427
6330 Siegen Lane
225.291.8100
http://www.tjribs.com
Cuisine Rouge Rating:
by: Chad
Since the late 1980’s it has been nearly impossible to be in Baton Rouge and think of ribs without thinking of those two letters – TJ. Thomas “T.J.” Moran, isn’t a Baton Rouge native, but adopted the city as his own, and quickly became one of its most hardcore LSU fans. When he first decided to venture into a restaurant specializing in ribs, spare ribs were the typical offering. However, TJ decided upon babyback ribs which were considered something of a novelty at that time. Today of course, this is their most well known and best selling dish.
Walking into the original location on Acadian Thruway is like stepping into an LSU museum. Tons of LSU memorabilia are displayed, the highlight of which is Billy Cannon’s 1959 Heisman trophy, a must see for any true LSU fan. I visited the new location on Siegen Lane with my family, which based on the constant flow of non-stop business at the original site, seemed to be a long time coming.
We arrived right at prime time on a Saturday night, but were seated immediately, thanks to the spaciousness of this venue. I was surprised to learn from our server that they offer a selection of thirty beers on tap. Call me crazy, but you can’t have barbecue without beer. It’s like Christmas without Santa.
Speaking of barbecue, you will get some hardcore purists that will tell you this is not true barbecue. Sure, it isn’t completely cooked over a wood fired pit for hours and hours, but you have to consider how much volume these guys do. Their cooking method is multi-dimensional using dry rubs, marinades, roasting, and then finishing by grilling.
They offer your typical fare of appetizers, spinach dip, chicken wings, stuffed mushrooms, nachos, etc. We opted for their take on chimichangas, where they fill flour tortillas with chopped barbecued beef and deep fry them. Served with their own barbecue sauce, these are tasty and a nice intro to the items to follow.
The menu offers a fairly diverse selection from which to choose. If you aren’t into pork or barbecue, there are burgers, pastas, salads, and several seafood choices including king crab legs, my choice if I ever develop an allergy to red meat or pork.
I ordered the babyback ribs with a baked potato, my wife ordered the pulled pork sandwich and the little guy got his standard, mac and cheese. The ribs were good as always, cooked perfectly and very tender, with meat coming easily off the bone. They lack a strong smoky flavor which some enjoy, but I found them to be tasty. As simple as the baked potato is, I have found some places will either not bake it long enough, or they only give you enough toppings for a few bites. This wasn’t the case here, as the potato was spot on, cooked thoroughly and loaded up with all the standard toppings. My wife enjoyed the sandwich, but said it could have used more sauce, given the dryness of the meat. Since you are provided with sauce on the table, this is a non-issue. It’s much easier to add sauce than to remove it, so the sandwich as served seemed logical to me.
The mac and cheese my son had was obviously straight out of the box, served with some smiley faced fries. Not necessarily a bad thing, since he seemed to like it just fine. The only way I would consider this offensive would have been if they offered the same food as a side on the standard menu.
There was no room for dessert, although the selections were tempting. All are fairly straightforward items, nothing exotic or unusual, but solid choices, including crème brulee, bread pudding, a brownie ice cream sandwich, cheesecake, and more.
Service was good, as I would expect, given the fact that the staff likely all got trained at the original location, where things are non-stop busy at all times. In conclusion, this is a good place to get ribs, and a great place to take an out of town friend who loves LSU sports. I wouldn’t go as far as to call it the best barbecue in town, and I dare say you can find ribs just as good at a few other spots. But if you’re craving ribs and don’t want to take chances, rely upon this Baton Rouge institution.
225.383.7427
6330 Siegen Lane
225.291.8100
http://www.tjribs.com
Cuisine Rouge Rating:
 |
| 4 plates |
by: Chad
Since the late 1980’s it has been nearly impossible to be in Baton Rouge and think of ribs without thinking of those two letters – TJ. Thomas “T.J.” Moran, isn’t a Baton Rouge native, but adopted the city as his own, and quickly became one of its most hardcore LSU fans. When he first decided to venture into a restaurant specializing in ribs, spare ribs were the typical offering. However, TJ decided upon babyback ribs which were considered something of a novelty at that time. Today of course, this is their most well known and best selling dish.
Walking into the original location on Acadian Thruway is like stepping into an LSU museum. Tons of LSU memorabilia are displayed, the highlight of which is Billy Cannon’s 1959 Heisman trophy, a must see for any true LSU fan. I visited the new location on Siegen Lane with my family, which based on the constant flow of non-stop business at the original site, seemed to be a long time coming.
We arrived right at prime time on a Saturday night, but were seated immediately, thanks to the spaciousness of this venue. I was surprised to learn from our server that they offer a selection of thirty beers on tap. Call me crazy, but you can’t have barbecue without beer. It’s like Christmas without Santa.
Speaking of barbecue, you will get some hardcore purists that will tell you this is not true barbecue. Sure, it isn’t completely cooked over a wood fired pit for hours and hours, but you have to consider how much volume these guys do. Their cooking method is multi-dimensional using dry rubs, marinades, roasting, and then finishing by grilling.
They offer your typical fare of appetizers, spinach dip, chicken wings, stuffed mushrooms, nachos, etc. We opted for their take on chimichangas, where they fill flour tortillas with chopped barbecued beef and deep fry them. Served with their own barbecue sauce, these are tasty and a nice intro to the items to follow.
The menu offers a fairly diverse selection from which to choose. If you aren’t into pork or barbecue, there are burgers, pastas, salads, and several seafood choices including king crab legs, my choice if I ever develop an allergy to red meat or pork.
I ordered the babyback ribs with a baked potato, my wife ordered the pulled pork sandwich and the little guy got his standard, mac and cheese. The ribs were good as always, cooked perfectly and very tender, with meat coming easily off the bone. They lack a strong smoky flavor which some enjoy, but I found them to be tasty. As simple as the baked potato is, I have found some places will either not bake it long enough, or they only give you enough toppings for a few bites. This wasn’t the case here, as the potato was spot on, cooked thoroughly and loaded up with all the standard toppings. My wife enjoyed the sandwich, but said it could have used more sauce, given the dryness of the meat. Since you are provided with sauce on the table, this is a non-issue. It’s much easier to add sauce than to remove it, so the sandwich as served seemed logical to me.
The mac and cheese my son had was obviously straight out of the box, served with some smiley faced fries. Not necessarily a bad thing, since he seemed to like it just fine. The only way I would consider this offensive would have been if they offered the same food as a side on the standard menu.
There was no room for dessert, although the selections were tempting. All are fairly straightforward items, nothing exotic or unusual, but solid choices, including crème brulee, bread pudding, a brownie ice cream sandwich, cheesecake, and more.
Service was good, as I would expect, given the fact that the staff likely all got trained at the original location, where things are non-stop busy at all times. In conclusion, this is a good place to get ribs, and a great place to take an out of town friend who loves LSU sports. I wouldn’t go as far as to call it the best barbecue in town, and I dare say you can find ribs just as good at a few other spots. But if you’re craving ribs and don’t want to take chances, rely upon this Baton Rouge institution.
Tuesday, August 25, 2009
Local Owner Interview: Scott Duffer & Robert Raach – South of Philly
By: Chad
Scott Duffer and Robert Raach are co-owners of South of Philly, an authentic, Philly cheesesteak restaurant located at 4353 S. Sherwood Forest Blvd in Baton Rouge. Both are east coast natives who after years of dabbling in the restaurant business found themselves in Baton Rouge, bringing their beloved steaks to our city. These guys were kind enough to sit down with me and answer a few questions for Cuisine Rouge.
1. How did you get started in the restaurant business?
Robert - “I managed several different restaurants while in my twenties, in various places around the east coast.” Scott – “I went to culinary school, and worked as a chef in many fine dining establishments in the Philadelphia and DC area.”
2. What or who were your influences?
Scott – “Al’s Steakhouse. A landmark cheesesteak shop in Alexandria, Virginia since 1956, they serve the best steaks. They are using only the freshest, best ingredients. I just wanted to duplicate that quality product in my own shop, which we feel that we have done.”
3. When did you know you could make it in this business?
“We are still learning. Watching things very closely and focusing on the food primarily. We are doing well, growing fast, and very focused on our success.”
4. How did you decide on this location?
Robert - “It was available. It was a good location for us because it was ready to go. We didn’t have to build out anything, we just basically moved it and setup shop. We did have to make some changes to the décor, which we are still in the process of doing, but it’s coming along nicely.”
5. What do you love about your job?
Scott - “I love it when people stop by the counter on their way out and let us know how good their experience was. Putting a smile on people’s face when they eat our food.”
6. What do you hate about your job?
Robert - “The constant building maintenance that goes with owning a restaurant. Things breaking and disrupting our flow of business.”
7. When you aren’t cooking, what do you like to do?
Robert - “We are both avid frisbee golfers, so we do that when we can. I’ve got three kids at home, so family time is also pretty busy.” Scott – “I’m a gamer, so you can often find me on the X-Box.”
8. What would you be doing if you weren’t doing this?
Robert – “I have a contract with a local telecom company, and my guys do lots of work for them, so I would be going back to doing that full-time.”
9. What is your favorite dish on the menu?
Robert - “The Smokehouse Philly – the classic Philly steak topped with bacon, green peppers, bbq sauce, onion rings, and cheese on the Amoroso bread.” Scott – “The Tiger Steak – fresh sliced ribeye with jalapenos, and our Blackened Bayou Beer sauce. It’s got a bite to it. It’s an homage to the love folks have down here for spicy foods.”
10. What would your last meal be?
Scott - “Country fried steak, smothered in gravy. I’m a big fan of anything with gravy.”
11. What is your best moment as a restaurant owner?
Scott - “My best moment was the day the guy finished the work painting our building. Seeing our real sign hung up outside, and no longer having our restaurant look like the set of Sponge Bob (it was formerly a seafood restaurant).”
12. What is your worst moment as a restaurant owner?
Robert - “When we came in to find that there was a Freon leak and our cooler was at 55 degrees. We had to throw out everything. We lost the entire cooler, which was fully stocked with all our meats, produce, etc. Not a good day.”
13. Anything new for the future?
Robert - “We are looking at getting a mobile concession stand to be able to serve our same products out at different places, like sporting events, fairs, stuff like that. We are also looking for possible future locations in other surrounding areas.”
14. Other than what you make, what other foods do you enjoy?
“We both love trying new foods, and we love seafood. Seafood down here is whole different animal than it is up north. We love crabs, crawfish, oysters, all of it.”
15. If a person is only visiting your place once, what dish should they get?
Scott - “The classic Philly steak, prepared the classic way, with the provolone or the Cheese Whiz. Some folks kinda worry about having the Whiz on there, but I promise you, you can’t go wrong with it.”
Cuisine Rouge would like to thank Scott and Robert for taking the time to answer our questions. Best of luck to these guys and South of Philly in the future!
Scott Duffer and Robert Raach are co-owners of South of Philly, an authentic, Philly cheesesteak restaurant located at 4353 S. Sherwood Forest Blvd in Baton Rouge. Both are east coast natives who after years of dabbling in the restaurant business found themselves in Baton Rouge, bringing their beloved steaks to our city. These guys were kind enough to sit down with me and answer a few questions for Cuisine Rouge.
1. How did you get started in the restaurant business?
Robert - “I managed several different restaurants while in my twenties, in various places around the east coast.” Scott – “I went to culinary school, and worked as a chef in many fine dining establishments in the Philadelphia and DC area.”
2. What or who were your influences?
Scott – “Al’s Steakhouse. A landmark cheesesteak shop in Alexandria, Virginia since 1956, they serve the best steaks. They are using only the freshest, best ingredients. I just wanted to duplicate that quality product in my own shop, which we feel that we have done.”
3. When did you know you could make it in this business?
“We are still learning. Watching things very closely and focusing on the food primarily. We are doing well, growing fast, and very focused on our success.”
4. How did you decide on this location?
Robert - “It was available. It was a good location for us because it was ready to go. We didn’t have to build out anything, we just basically moved it and setup shop. We did have to make some changes to the décor, which we are still in the process of doing, but it’s coming along nicely.”
5. What do you love about your job?
Scott - “I love it when people stop by the counter on their way out and let us know how good their experience was. Putting a smile on people’s face when they eat our food.”
6. What do you hate about your job?
Robert - “The constant building maintenance that goes with owning a restaurant. Things breaking and disrupting our flow of business.”
7. When you aren’t cooking, what do you like to do?
Robert - “We are both avid frisbee golfers, so we do that when we can. I’ve got three kids at home, so family time is also pretty busy.” Scott – “I’m a gamer, so you can often find me on the X-Box.”
8. What would you be doing if you weren’t doing this?
Robert – “I have a contract with a local telecom company, and my guys do lots of work for them, so I would be going back to doing that full-time.”
9. What is your favorite dish on the menu?
Robert - “The Smokehouse Philly – the classic Philly steak topped with bacon, green peppers, bbq sauce, onion rings, and cheese on the Amoroso bread.” Scott – “The Tiger Steak – fresh sliced ribeye with jalapenos, and our Blackened Bayou Beer sauce. It’s got a bite to it. It’s an homage to the love folks have down here for spicy foods.”
10. What would your last meal be?
Scott - “Country fried steak, smothered in gravy. I’m a big fan of anything with gravy.”
11. What is your best moment as a restaurant owner?
Scott - “My best moment was the day the guy finished the work painting our building. Seeing our real sign hung up outside, and no longer having our restaurant look like the set of Sponge Bob (it was formerly a seafood restaurant).”
12. What is your worst moment as a restaurant owner?
Robert - “When we came in to find that there was a Freon leak and our cooler was at 55 degrees. We had to throw out everything. We lost the entire cooler, which was fully stocked with all our meats, produce, etc. Not a good day.”
13. Anything new for the future?
Robert - “We are looking at getting a mobile concession stand to be able to serve our same products out at different places, like sporting events, fairs, stuff like that. We are also looking for possible future locations in other surrounding areas.”
14. Other than what you make, what other foods do you enjoy?
“We both love trying new foods, and we love seafood. Seafood down here is whole different animal than it is up north. We love crabs, crawfish, oysters, all of it.”
15. If a person is only visiting your place once, what dish should they get?
Scott - “The classic Philly steak, prepared the classic way, with the provolone or the Cheese Whiz. Some folks kinda worry about having the Whiz on there, but I promise you, you can’t go wrong with it.”
Cuisine Rouge would like to thank Scott and Robert for taking the time to answer our questions. Best of luck to these guys and South of Philly in the future!
Wednesday, August 19, 2009
On The Half Shell
37390 Perkins Rd. Ste. ABC
Prairieville, LA
225-673-1951
9828 Bluebonnet Blvd.
Baton Rouge, LA
225-767-3667
http://www.onthehalfshell.biz
by: Chad
Author Jonathan Swift is quoted as having said, “He was a bold man that first ate an oyster”. That may be true, but here in south Louisiana, bold men and women eat them up in large quantities. Whether you like them freshly shucked, roasted, fried, or baked in a dish, On The Half Shell has you covered.
This restaurant started out in Prairieville, and now has a location on Bluebonnet near Burbank amidst the rapid growth of that area. This new location offers a more spacious environment than the original, which started out as one parcel of a strip mall and has now, expanded to three. Live music is featured every Thursday through Saturday night, which adds to the atmosphere and helps to promote the local entertainment scene. Usually there’s someone doing an acoustic set, which means you can enjoy your meal without being blasted with sound (unlike some other places).
On my visit, as with nearly every visit, I have to start out with their specialty, Gold Band brand oysters. These are the oysters served, and they are always excellent. Gold Band uses a revolutionary process called HPP to pasteurize their oysters, utilizing high pressure instead of other methods. This results in all bacteria being eliminated to non-detectable levels while causing absolutely no change to taste or texture. This process has led them to win the American Culinary Institute’s award for best tasting raw oysters three years in a row. And to top it off, these guys are from just down the bayou in Houma.
While I will almost never pass up a freshly shucked raw oyster, on this visit I needed to maximize my review potential, so I opted for the Guidry’s dozen, a mixture of the four types of grilled oysters served with garlic French bread. This first type in the sampler is the Rockefeller, perhaps the most well known, a topping of creamy cheese and spinach, topped with breadcrumbs, very tasty. As good as I have had the dish anywhere. Next was the Bienville, my personal favorite; cheese, shrimp and mushrooms, placed atop the oyster and finished with bread crumbs, also very delicious.
The other two varieties are quite interesting. The Piccante di Fromaggio topping is made of asiago cheese, parmesan cheese, bacon bits, and jalapeno peppers. The Casso (the namesake of the restaurant’s owner) features oysters that are brushed with olive oil, then topped with balsamic vinegar, cane syrup, sun-dried tomatoes, and a touch of oregano. While both of these offerings are tasty, I felt the flavors overwhelmed the natural oyster flavor. Aside from texture, there really could have been anything underneath the toppings.
Since this is no appetizer sized array for just one person, I chose one of the smaller dishes for the entrée. Shrimp Jefferson is a specialty developed by the kitchen, and it’s a good one. It starts with eggplant that is peeled and diced up, mixed with crab and shrimp and cooked down thoroughly into a casserole. It is then spooned out into a small baking dish, topped with large fresh shrimp and jumbo lump crabmeat and baked in the oven. This dish is quite good, and I enjoyed it, despite not being a huge fan of eggplant. My only slight problem with it was that it was not served with bread. It seemed to me that a dish with such a stewed type consistency needed a good piece of crusty bread. Of course when I asked my server about it, it was promptly presented to me.
The dish is served with a side, and I got the baked sweet potato. The potato is served with butter and cinnamon sugar, and unlike some places, it is not smothered in these toppings, but rather modestly added to preserve the natural flavor.
The Half Shell is a nice place for a seafood dinner. They offer all the standard fare you would expect at any seafood eatery in town, along with special items like the ones just discussed. The atmosphere is nice, and the service is typically quite good. My only true negative about it would be their policy to not accept Visa or Mastercard. This is due to some issues they faced in the past with fraudulent cards and other problems. I can appreciate the fact that a restaurant can’t stand to lose sales over such things, and that they are in the business of food service and not banking, and shouldn’t be burdened with problems. However, in today’s mostly cashless society, this is a huge inconvenience to a lot of customers, and does drive some folks away. That being said, if you love good Louisiana seafood, especially oysters, give them a try.
Prairieville, LA
225-673-1951
9828 Bluebonnet Blvd.
Baton Rouge, LA
225-767-3667
http://www.onthehalfshell.biz
by: Chad
Author Jonathan Swift is quoted as having said, “He was a bold man that first ate an oyster”. That may be true, but here in south Louisiana, bold men and women eat them up in large quantities. Whether you like them freshly shucked, roasted, fried, or baked in a dish, On The Half Shell has you covered.
This restaurant started out in Prairieville, and now has a location on Bluebonnet near Burbank amidst the rapid growth of that area. This new location offers a more spacious environment than the original, which started out as one parcel of a strip mall and has now, expanded to three. Live music is featured every Thursday through Saturday night, which adds to the atmosphere and helps to promote the local entertainment scene. Usually there’s someone doing an acoustic set, which means you can enjoy your meal without being blasted with sound (unlike some other places).
On my visit, as with nearly every visit, I have to start out with their specialty, Gold Band brand oysters. These are the oysters served, and they are always excellent. Gold Band uses a revolutionary process called HPP to pasteurize their oysters, utilizing high pressure instead of other methods. This results in all bacteria being eliminated to non-detectable levels while causing absolutely no change to taste or texture. This process has led them to win the American Culinary Institute’s award for best tasting raw oysters three years in a row. And to top it off, these guys are from just down the bayou in Houma.
While I will almost never pass up a freshly shucked raw oyster, on this visit I needed to maximize my review potential, so I opted for the Guidry’s dozen, a mixture of the four types of grilled oysters served with garlic French bread. This first type in the sampler is the Rockefeller, perhaps the most well known, a topping of creamy cheese and spinach, topped with breadcrumbs, very tasty. As good as I have had the dish anywhere. Next was the Bienville, my personal favorite; cheese, shrimp and mushrooms, placed atop the oyster and finished with bread crumbs, also very delicious.
The other two varieties are quite interesting. The Piccante di Fromaggio topping is made of asiago cheese, parmesan cheese, bacon bits, and jalapeno peppers. The Casso (the namesake of the restaurant’s owner) features oysters that are brushed with olive oil, then topped with balsamic vinegar, cane syrup, sun-dried tomatoes, and a touch of oregano. While both of these offerings are tasty, I felt the flavors overwhelmed the natural oyster flavor. Aside from texture, there really could have been anything underneath the toppings.
Since this is no appetizer sized array for just one person, I chose one of the smaller dishes for the entrée. Shrimp Jefferson is a specialty developed by the kitchen, and it’s a good one. It starts with eggplant that is peeled and diced up, mixed with crab and shrimp and cooked down thoroughly into a casserole. It is then spooned out into a small baking dish, topped with large fresh shrimp and jumbo lump crabmeat and baked in the oven. This dish is quite good, and I enjoyed it, despite not being a huge fan of eggplant. My only slight problem with it was that it was not served with bread. It seemed to me that a dish with such a stewed type consistency needed a good piece of crusty bread. Of course when I asked my server about it, it was promptly presented to me.
The dish is served with a side, and I got the baked sweet potato. The potato is served with butter and cinnamon sugar, and unlike some places, it is not smothered in these toppings, but rather modestly added to preserve the natural flavor.
The Half Shell is a nice place for a seafood dinner. They offer all the standard fare you would expect at any seafood eatery in town, along with special items like the ones just discussed. The atmosphere is nice, and the service is typically quite good. My only true negative about it would be their policy to not accept Visa or Mastercard. This is due to some issues they faced in the past with fraudulent cards and other problems. I can appreciate the fact that a restaurant can’t stand to lose sales over such things, and that they are in the business of food service and not banking, and shouldn’t be burdened with problems. However, in today’s mostly cashless society, this is a huge inconvenience to a lot of customers, and does drive some folks away. That being said, if you love good Louisiana seafood, especially oysters, give them a try.
Monday, August 17, 2009
Freaky Foods of Baton Rouge – Vegemite and Kangaroo Jerky
By: Mark
G’day mates! This edition of Freaky Foods showcases two staples of Australian cuisine. Going to Dingo’s for lunch with Wesley, I was intrigued by a sign that said: “Vegemite and Kangaroo Jerky to Sample!” Being adventurous eaters, we had to try it. The Kangaroo jerky was the first to be brought out. It had a strong aroma, almost musty, but had a sweet flavor. It was very good. Then we were brought a jar of vegemite by the owner, Patrick Muller. He was beaming at the thought of people trying a food he grew up on. Vegemite is made from leftover brewers' yeast extract, a by-product of beer manufacturing, and various vegetable and spices. It almost resembles nutella in its color and texture. After smelling it, I forgot all about nutella. A bitter, salty smell entered my nostrils; making me have second thoughts about wanting to try it. I spread it thinly on a cracker and placed it in my mouth. A salty, slightly bitter, and malty flavor followed. If I had to compare it to something, it would be like sucking on a beef bouillon cube. Patrick then prepared it for us the way he ate it in Australia; spreading it on hot bread with loads of butter. This was a better way to eat it, as the butter definitely mellowed it out, but the vegemite was still so strong I couldn’t finish it. Though it’s not my favorite, I am glad I had a chance to try another country’s food. If you are curious, head to Dingo’s and ask for it; I’m sure Patrick will be happy to oblige.
“Buying bread from a man in Brussels
He was six foot four and full of muscles
I said, do you speak-a my language?
He just smiled and gave me a vegemite sandwich”
At which point I would have politely declined!
Vegemite
Kangaroo Jerky
G’day mates! This edition of Freaky Foods showcases two staples of Australian cuisine. Going to Dingo’s for lunch with Wesley, I was intrigued by a sign that said: “Vegemite and Kangaroo Jerky to Sample!” Being adventurous eaters, we had to try it. The Kangaroo jerky was the first to be brought out. It had a strong aroma, almost musty, but had a sweet flavor. It was very good. Then we were brought a jar of vegemite by the owner, Patrick Muller. He was beaming at the thought of people trying a food he grew up on. Vegemite is made from leftover brewers' yeast extract, a by-product of beer manufacturing, and various vegetable and spices. It almost resembles nutella in its color and texture. After smelling it, I forgot all about nutella. A bitter, salty smell entered my nostrils; making me have second thoughts about wanting to try it. I spread it thinly on a cracker and placed it in my mouth. A salty, slightly bitter, and malty flavor followed. If I had to compare it to something, it would be like sucking on a beef bouillon cube. Patrick then prepared it for us the way he ate it in Australia; spreading it on hot bread with loads of butter. This was a better way to eat it, as the butter definitely mellowed it out, but the vegemite was still so strong I couldn’t finish it. Though it’s not my favorite, I am glad I had a chance to try another country’s food. If you are curious, head to Dingo’s and ask for it; I’m sure Patrick will be happy to oblige.
“Buying bread from a man in Brussels
He was six foot four and full of muscles
I said, do you speak-a my language?
He just smiled and gave me a vegemite sandwich”
At which point I would have politely declined!
Vegemite
Kangaroo Jerky
Friday, August 14, 2009
Taco and Burrito Express – Good Mexican Can Come From Taco Bell
By: Mark
Baton Rouge is a city with a large Hispanic population. As a result of this, the citizens are treated to a wide variety of taquerias and restaurants serving traditional Mexican fare. Regardless of all these options, Taco Bell still seems to be the overwhelming favorite for quick Mexican (and I say Mexican with eyes rolling). Taco and Burrito Express, which is located inside a vacant Taco Bell at 2698 S. Sherwood Forest Blvd, shows good food can come from a very recognizable fast food building.
When one enters, it is hard to shake the Taco Bell stigma. A long counter is still present in the front of the restaurant for taking orders and booths adorned with the familiar red, green, and brown colors are still in their original place. A row of small tables is in between the booths and offers a better seating option than the uncomfortable booths. The interior is clearly still a work in progress as mismatched pieces of Mexican art are displayed on the wall, a large TV projects a blurred showing of whatever is on Telemundo that day, and a section of Spanish CD’s and DVD’s are displayed for sale. On the counter sits three large containers of freshly made agua frescas. Agua frescas are combinations of fresh fruit juice, sugar and water. The result is a slightly sweet and refreshing drink. We tried the pineapple agua fresca, which was just slightly sweet and a little tart. We also tried the horchata. Horchata is a milky drink made of rice water, vanilla, and cinnamon. It is very sweet and tastes like the milk from a bowl of Cinnamon Toast Crunch cereal! Both drinks were relatively inexpensive and came in large glasses.
Chips and three choices of salsa were provided while we mulled over the menus. The first, a traditional salsa, might be some of the best I have ever had. It had a nice chunky texture and was filled with tomatoes, onions, and cilantro. Another salsa was made of tomatillos, lime juice, and cilantro, and the last was spiked with spicy and bitter red chilies. All salsas were unique and very fresh. I also ordered a side of guacamole which also was excellent. Unlike some restaurants, Taco and Burrito Express actually gives you a decent serving of the smooth, green stuff.
The food to money ratio at T&B is quite large, as big plates of food are served for cheap prices. However, the cheap prices do not compromise the quality of the dishes served. A large plate of nachos was served piled high with spiced meat and loads of melted cheese. The burritos came large and were stuffed with meat and other fillings. Tacos are served in a traditional style with double corn tortillas and plenty of lime juice, cilantro, and onions. Such meats sampled were the carne asada, shredded chicken, pork al pastor, and beef tongue. All meats were rich in Mexican spices and tasted great. Enchiladas are also featured and are some of the best in town. T&B also features daily specials. The night I went, the special was the seafood soup. A large bowl of spicy seafood broth spiked with chilies and tomatoes was swimming with flakey white fish, large shrimp, a whole crab, mussels, octopus, and snow crab legs. Though the seafood had been cooked in the soup, causing it to be too soft in texture, the flavors were all just right. T&B does not give one the false impression that their food is highly refined. It is simply honest food at a good price and cooked from the heart. T&B also serves breakfast throughout the day and offers a drive through service.
Taco and Burrito Express caters to a large clientel of Hispanic workers and locals, letting one know that the food is authentic. In fact, it satisfied one of Cuisine Rouge’s goals: to eat where the locals eat. If you are a fan of Mexican, Taco and Burrito Express deserves your attention and your business. The exterior may be a bit off-putting to some, but upon entering one is treated to great traditional Mexican food. For a good meal at a great price, make Taco and Burrito Express your next stop when you are craving a taste of the border!
Dos Hermanos
Baton Rouge is a city with a large Hispanic population. As a result of this, the citizens are treated to a wide variety of taquerias and restaurants serving traditional Mexican fare. Regardless of all these options, Taco Bell still seems to be the overwhelming favorite for quick Mexican (and I say Mexican with eyes rolling). Taco and Burrito Express, which is located inside a vacant Taco Bell at 2698 S. Sherwood Forest Blvd, shows good food can come from a very recognizable fast food building.
When one enters, it is hard to shake the Taco Bell stigma. A long counter is still present in the front of the restaurant for taking orders and booths adorned with the familiar red, green, and brown colors are still in their original place. A row of small tables is in between the booths and offers a better seating option than the uncomfortable booths. The interior is clearly still a work in progress as mismatched pieces of Mexican art are displayed on the wall, a large TV projects a blurred showing of whatever is on Telemundo that day, and a section of Spanish CD’s and DVD’s are displayed for sale. On the counter sits three large containers of freshly made agua frescas. Agua frescas are combinations of fresh fruit juice, sugar and water. The result is a slightly sweet and refreshing drink. We tried the pineapple agua fresca, which was just slightly sweet and a little tart. We also tried the horchata. Horchata is a milky drink made of rice water, vanilla, and cinnamon. It is very sweet and tastes like the milk from a bowl of Cinnamon Toast Crunch cereal! Both drinks were relatively inexpensive and came in large glasses.
Chips and three choices of salsa were provided while we mulled over the menus. The first, a traditional salsa, might be some of the best I have ever had. It had a nice chunky texture and was filled with tomatoes, onions, and cilantro. Another salsa was made of tomatillos, lime juice, and cilantro, and the last was spiked with spicy and bitter red chilies. All salsas were unique and very fresh. I also ordered a side of guacamole which also was excellent. Unlike some restaurants, Taco and Burrito Express actually gives you a decent serving of the smooth, green stuff.
The food to money ratio at T&B is quite large, as big plates of food are served for cheap prices. However, the cheap prices do not compromise the quality of the dishes served. A large plate of nachos was served piled high with spiced meat and loads of melted cheese. The burritos came large and were stuffed with meat and other fillings. Tacos are served in a traditional style with double corn tortillas and plenty of lime juice, cilantro, and onions. Such meats sampled were the carne asada, shredded chicken, pork al pastor, and beef tongue. All meats were rich in Mexican spices and tasted great. Enchiladas are also featured and are some of the best in town. T&B also features daily specials. The night I went, the special was the seafood soup. A large bowl of spicy seafood broth spiked with chilies and tomatoes was swimming with flakey white fish, large shrimp, a whole crab, mussels, octopus, and snow crab legs. Though the seafood had been cooked in the soup, causing it to be too soft in texture, the flavors were all just right. T&B does not give one the false impression that their food is highly refined. It is simply honest food at a good price and cooked from the heart. T&B also serves breakfast throughout the day and offers a drive through service.
Taco and Burrito Express caters to a large clientel of Hispanic workers and locals, letting one know that the food is authentic. In fact, it satisfied one of Cuisine Rouge’s goals: to eat where the locals eat. If you are a fan of Mexican, Taco and Burrito Express deserves your attention and your business. The exterior may be a bit off-putting to some, but upon entering one is treated to great traditional Mexican food. For a good meal at a great price, make Taco and Burrito Express your next stop when you are craving a taste of the border!
Dos Hermanos
Tuesday, August 11, 2009
Freaky Foods of Baton Rouge - Soft-Shell Crab
Louisiana is a birthplace of freaky foods and the soft-shell crab is one of them. As a crab molts, there is a brief moment when its shell is extremely soft. Whoever thought of the idea to fry them should be considered a genius. The crab is dredged in egg wash and seasoned flour and then fried to a golden brown. You eat everything; the meat, the shell, and all the rich, creamy guts and fat. The majority of the crab tastes great, but there will be a noticeable difference in taste and texture when you are no longer eating meat. The innards are strong in flavor and are so weird tasting that they are delicious. Get one on a poboy or just on its own. In my opinion, the soft-shell is the king of fried seafood.
Softshell Crab Poboy
Fried Softshell Crab
Softshell Crab Poboy
Fried Softshell Crab
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