That's the one Edith and a place where the missus and I used to have great breakfasts. Actually there was a kinda wholefood place on Jackson Sq that we visited in 2004 that was gone when we returned last year. Forgot the name but really nice.

Lebkuchen.

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Silver Dagger
Actually there was a kinda wholefood place on Jackson Sq that we visited in 2004 that was gone when we returned last year. Forgot the name but really nice.

LaMadeline ?

Roast Beef and horseradish sandwich.

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Edith Grove

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Silver Dagger
Actually there was a kinda wholefood place on Jackson Sq that we visited in 2004 that was gone when we returned last year. Forgot the name but really nice.

LaMadeline ?

Yup. That's the one EG. They did real wholesome food for good prices too.

2 1 2 0

Had some of this today, Hog Head Cheese:



Hog Head Cheese
Appetizers & Beverages
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Submitted by Alberta (Bert) LeBlanc
on Tuesday, January 28, 2003 MacGourmet users, drag image to your MacGourmet recipe box.
Makes: 60 servings
Prep Time: 30 minutes
Cook Time: 2 hours, 0 minutes
Ready In: 2 hours, 30 minutes Cajuns never wasted any part of the hog being slaughtered. This recipe backs up that statement. For those who can not attend the boucherie or are away from home, but would love to make hog head cheese, you can generally find what you need to make this at most Chinese or Hispanic markets or look for 99 Ranch market types of stores. The pig's foot provides the gelatin that sets the cheese. Served on crispy crackers, it's quite good. Hogs' head cheese is also known as souse.

Ingredients
10 cups water 2 1/2 pound pork meat or the hog's head
1 pig's foot 2 tsp salt divided
3/4 pound onions chopped 1 tbsp parsley flakes
1 tbsp celery flakes 1 cup green onions chopped
1 tsp black pepper 3/4 tsp red pepper

Directions
Measure water into 5-quart saucepot. Clean hog head by removing eyes, ears and brains. Saw into 4 pieces. Add pork meat, pig's foot, and 1 teaspoon salt. Cook until meat is tender and the pig's foot and head can easily be boned. Approximately 3 cups of liquid should remain in saucepot. Add chopped onions, parsley flakes, celery flakes, chopped green onions, and the remaining teaspoon of salt, black pepper, and red pepper. Cook about 3 minutes. Remove meat from liquid. Reserve liquid. Remove bones from meat. Place meat in food processor bowl. Chop well but do not puree.

Mix together the chopped ingredients and the reserved liquid. Pour into 9x13x2 pan. Chill thoroughly and serve on saltines or flavored crackers of choice or with boudin. Makes 60 servings of 2 tablespoons each.

[www.realcajunrecipes.com]

EG. Your in New Orleans.You can't find anything better to eat than dog food.

"It's just some friends of mine and they're busting down the door"

I can tell you what I'm NOT snacking on...



Wasn't looking too good, but I was feeling real well.

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CindyC
I can tell you what I'm NOT snacking on...

bacon-covered roadkill? it's all the rage right now out here in the healthfood stores....

While not really a "snack food," this is another delicacy found in my part of the world:



Crawfish can be found in the swamps & canals in southern Louisiana and elsewhere in the world.
They are like miniature lobsters. Typically, they are boiled and eaten by breaking off the head, then pinching the end of the tail and pulling the meat out of the body.
Hardcore crawfish lovers will then suck the juices out of the head.
Gives a whole new meaning to "pinch the tail and suck the head!"

This cat, BTW, does NOT display proper technique for eating crawfish:

A friend of mine, originally from Louisiana, throws a party once a year where he "imports" 50 pounds of live Crawfish from Louisiana. He always lets a few run around on the ground, amusing the kids and the pets.
...But they taste great, along with his deep fried turkey.

Almonds and diet coke. Am supposed to be making antipasto at the moment but am totally bagged, am afraid I'd lose a finger while chopping all the peppers. If I don't put it off until morning, it will be a marathon that will take me til dawn.

[Note to self: when travelling to NOLA, pack a loaf of PBJs...] Yee gods and little fishes Edith - that ain't food!

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Edith Grove
While not really a "snack food," this is another delicacy found in my part of the world:



Crawfish can be found in the swamps & canals in southern Louisiana and elsewhere in the world.
They are like miniature lobsters. Typically, they are boiled and eaten by breaking off the head, then pinching the end of the tail and pulling the meat out of the body.
Hardcore crawfish lovers will then suck the juices out of the head.
Gives a whole new meaning to "pinch the tail and suck the head!"

This cat, BTW, does NOT display proper technique for eating crawfish:

.


Shoulda known you'd post some Iggy.

As for the cat...You might see that on the menu in a few SF restaurants...

"It's just some friends of mine and they're busting down the door"

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CindyC
I can tell you what I'm NOT snacking on...

OH MY GODDD what IS that???

Cat Food Sandwhiches...what else?

David Lindley