Anytown, USA

Exhibit A: Mcdonald’s Cheeseburger (95 cents)
 
Mickey D’s Cheeseburger

Exhibit B: Doritos’ X-13D (99 cents)
 
X-13D Doritos Chips

The other day I stumbled upon this new Doritos bag, Flavor: X-13D.. I took a bite into the chip and the first thing the came to mind? CHEESEBURGER! It gave me this funny nostalgic feeling.. I haven’t eaten a McDonald’s Cheeseburger in over 6 years! So I drove up the the dreaded food empire and purchased one. I had to know if my tastebuds were decieving me. They were not.. The flavor profile was exactly the same, only difference? texture..

My conclusion?
If I can eat a chip and get the same nostalgic feeling as eating a whole cheeseburger… I’ll take the chip! You gotta try it out for yourself.. It’s interesting.. and I know they pump in all kinds of artificial flavoring into it, but just leave your “gourmet” side at home and bring out the kid in you for once.. And if you think about it, that’s what some of the top chefs in the world do, they give you something, you taste it expecting one thing and you get blown away by some other unique flavor. It’s all about abandoning your senses.. or is it embracing your senses?

Product Rating:      (out of 7 )
Notes: for being unique and actually tasting good too!

x13d.doritos.com

Future Entries:
Chef Eats Bio

Metairie, LA

June 1st… So Hurricane Season has started once again.. What does this mean for us folk down south? Every other year, it probably meant nothing. But last year was the first year to follow Hurricane Katrina.. and we were spared, big time.. Just in case you forgot what happened a little less than 2 years ago, let’s take a trip down memory lane..

When I first started my training to become a chef, I started at the Metairie Country Club.. It was a very nice club. We did a la carte, Sunday brunch, weddings, golf tournaments… you name it, we cooked it! I learned a wide range of skills here. I learned how to Sautee, Braise, Bake, Grill, Steam.. made all of the classical sauces.. plated up thousands of orders.. made over a million hors d’œuvres.. and flipped just as many omelettes.. So I guess what I’m trying to say is, this kitchen means a lot to me..

The Expo..

The Front Line

The Back Line..

These are not pictures of the Kitchen right after the storm.. this is Present Day.. over a YEAR and a half later. Needless to say, the kitchen smells as bad as it looks.. very depressing. It seems they’re still deciding the fate of the place. Is the rest of the city still like this? No, not at all.. It’s just heartbreaking for me to walk into this place again. I’ve made friends here.. pulled a 26 hour shift for a mother’s day.. got slammed to the point where all you hear is “12 filets, 8 sixes, (5 med, 2 med rare, 1 well), 4 nines (2 rare, 2 med rare), 3 parms, 5 softshells, 3 ducks, 2 prime (both medium), 4 salmons.. and fire the salmons!!)..” This really happened.. lol

The Last Event Sheet still hanging.. (planned for the day before Katrina)

The “Grand Ballroom”

Well the day before the Katrina hit, most of the city didn’t take it seriously so neither did I… I went to work as requested.. it was the big Wine Dinner, how could I miss out? lol The roads were pretty empty and when got to the club, nobody was there except for a couple of chefs. They just finished plating a few entrees for an early luncheon that was just canceled. So instead of throwing it away.. we had our last meal in that kitchen together. We wished each other luck.. and parted ways..

People around the world watched on T.V. and just took everything that was said & broadcasted for granted. Well have you ever heard of Sensationalism? That’s exactly what happened!

Current Facts about New Orleans
(From a Non-Reporter, New Orleanian Chef, and Small Business owner)

Is the city STILL under water?
NO
Is it safe? Is there still looting going on?
Yes it’s safe and People are no longer looting.
Are there any places to eat?
Judging from my blog, yes
Is New Orleans known for it’s Chocolate? Why is it called Chocolate City?
We have good chocolate here. But our mayor who made the comment, was referring to the city’s lack of African American population after the storm. Calling for them to come back and make this city “Chocolate” once again. Apparently ,whites, asians, and hispanics don’t vote for him.. we don’t factor in.
Is it still all devastated?
umm.. unless you go to the 9th ward or other locations where the levees broke. No… the popular places in the city are all up and running. Yes that means Bourbon Street too!
How’s life there?
Life is good.. I have great friends, a great family, eat well and life in a perfect place. The City is small and cozy. It’s still the ”Big Easy” to many of the people down here. Life never gets too crazy in New Orleans.
I’m thinking about going to College nearby New Orleans.. How are the schools?
It’s really good here.. All of the schools are up and running now. Notable Schools & popular majors: Tulane for business and medicine, Loyola for music and business, Xavier for pharmacy, UNO for architecture and film, LSU business and economics.. Schools are good and college life here has to be as good as anywhere else! 
You have the Internet down there???
no.. we’ve managed to tie a network of strings together and on the end of each string, we plugged the cans into our computers.. I’m surprised Xanga works so well on this web browser…

Yes, these real questions..  lol. Any other questions? Let me know.. I’ll update this as you ask.. Thanks for reading!

Warning: This is the mother of all food entries. Prepare to be infused with food. lol Enjoy!

New Orleans, LA

Have you ever visited a city and wondered, “What’s good to eat in this city?” (In this case, New Orleans) Well I’ve got the solution for you.. The New Orleans Wine and Food Experience!

What is NOWFE? The New Orleans Wine and Food Experience! 160 Wineries and 60 Restaurants pack into 2 ballrooms at the Riverside Hilton in New Orleans. This was the Saturday Grand Tasting which cost $85 a head and entitles you to unlimited wine tasting and unlimited food tasting for 3 hours. Was it worth it? Keep reading..

7 on Fulton “Crab w/ Lemon Curd and Curry Foam” & Andreas’ “Pasta Fagioli”


Bacco “Lobster Ravioli” & Besh’s Steakhouse “BBQ Shrimp”


Bombay Club “Veal Stilton Pansotti” & Brennan’s “Bananas Foster”

 
Broussard’s “Shrimp n Sweet Potato Bisque” & Cafe Adelaide “Jubilee of Blue Crab”


Delgado Culinary “Sweets” & Flaming Torch “Assorted Pates”


Galatoire’s “Escargot w/ Garlic Herbsaint” & J’anita’s “BBQ Pulled Pork”


La Cote Brasserie “Tuna Poke w/ Grilled Pineapple” & Martin’s “Crawfish Roasted Corn Crepe”

Morton’s “Filet Mignon and Mustard Mayo” & Muriel’s “Crawfish Crepes w/ Goat Cheese Filling“

Peristyle “Pinot noir Poached Pear and Rabbit” & Ralph’s on the Park “Shrimp Remoulade”

Red Maple Crab Cake? & Bourbon House “Prime Rib”


Riche’s Desserts Blue Berry w/ White Chocolate and Something else (both really good!)

Sapor “Strawberry Tart w/ Balsamic” & Stella “Veal Kabayaki Wonton“

Tony Morgan’s “Grilled Tenderloin” & Windsor Court “Jerk Lamb Chop“

Zoe “Virginia Ham w/ Cornbread Stuffing” & Drago’s “Crawfish Pasta”

Wolfe’s in the Warehouse “Lamb dish” & Broussard’s “Champagne Oyster Shooter”

Court of Two Sisters “Crawfish Louise” & Calas Bistro “Pesto Shrimp Bisque”

For the most part I’ll tell you that not everything was great, but at the same time, A LOT of it was fantastic! And I apologize for the lack of wine talk in this entry. I’m not going to pretend to be a wine guru. I enjoy it very much, but you’re better off talking to a sommelier or someone like that.. I’m a chef and I’m almost always there for the food and if I happen to drink very nice wines along the way, so be it! =)

Metairie, LA

What is a Vietnamese Sandwich or “Banh Mi”? It’s a popular “deli-like” sandwich with strong French influences (mainly the bread type and pate spread) and takes it’s origin in Vietnam. This was poor folk food.  Common ingredients found in these sandwiches? Carrots, Cucumbers, Daikon, Jalapenos, Pate and some kind of meat.. BBQ Pork, Pulled Pork, Char-grilled Pork, Chicken.. etc.. Pork is very popular in Vietnamese cooking and it doen’t hurt that it’s really cheap! If everything holds true, isn’t a Vietnamese Sandwich that is made in New Orleans, essentially a “Po-Boy”? lol

Frosty’s “Banh Mi Dac Biet”

The sandwich pictured above was purchased in at Frosty’s Caffe in Metairie, La. The bread was soft and chewy but was very fresh and flavorful. This sandwich comes loaded with a bbq pork, ground pork, and pork forcemeat.(cha lua). Also with cilantro, jalapenos, cucumber and shredded carrots. Not as crispy as I would have liked, but the flavors more than made up for that.

Vina Sandwiches?

This second sandwich comes from a shop in Houston, TX. My wonderful mom purchased it for me.. she said it was from Vina cafe? I was given the Char-grilled Pork.. just the meat and a little “Viet Mayo”! The bread was crispy and crunchy with a very soft interior. The meat was cooked nicely.. to the point where it remained moist and delicious, not pork jerky! Even without the veg, the bread quality was far superior and the simplicity of the Char-grilled pork just does it for me. I’ve been eating these since I was a kid and my appreciation for them continues to grow! =)

Other Notable Sandwich Shops: Lee’s, Cali, and Girvals.. When I lived in Houston, Girvals was my favorite place to stop and get a sandwich! Affordable and delicious, the way I like it! =)

Overall Rating:    1/2  (out of 7 )

Future Entries:
N.O. Wine and Food Experience (NOWFE)
Mcdonald’s Cheese Burger vs. Dorito’s X-13D

My new Blogring:
Xagat-Rated

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Metairie, LA

Houston’s Restaurant is a chain-ish restaurant that makes a mean Hawaiian Ribeye. Should we look down upon it just because there are multiple locations? I don’t think we should.. The main things we look for when we go out are good quality and good flavors! With that said.. At Houston’s I was given one of my first “true” memories of steak. I ordered (at the time) monsterous Hawaiian Ribeye and was served a gigantic loaded baked potato and something else.. I remember that first bite melting in my mouth. I remember tasting flame charred steak from the grill and the sweet pineapple marinade. I go back to Houston’s just because of that one memory!

Home Smoked Salmon

I LOVE Smoked Salmon.. is it the buttery silky texture? Can it be that delicious smokiness? I believe salmon is just one of those things that just stick with you. It’s very warm or very cool… it’s fatty tasting or it’s healthy feeling.. The Smoked Salmon here is served with crunchy toast points and a savory garlic aioli. I used to order the spinach dip religiously, but I can easily make that whenever I want.. Smoked Salmon takes a little more time.. Try it next time you’re there you won’t be disappointed.

Hawaiian Ribeye

Like you’ve already read above… I fell in love with the Hawaiian steak as a child, so whatever opinion I have may be tainted. But I always go there with extremely high expectations.. with hopes of reliving that first taste! In this event.. I went with my two brothers to celebrate my younger brother turning 21. This meal was catostrophic in the eyes of normal customers.. but I’m always ready for the worst!

Loaded Baker

So three orders of the Ribeyes all Medium Rare.. It came out and it was almost like a scene from Goldilocks and the 3 bears… My younger brother’s steak was undercooked, My steak was 50% fat and silver skin, and my older brother’s steak was just perfect. My lil bro asked the have his steak put back on the grill, meanwhile I spent my time seperating the meat from the fat… I thought about taking a picture of it, but fat isn’t very appealing. When the chef came out with my lil bro’s steak cooked perfectly.. I felt the need to mention that the cuts of steaks were not as good as I usually get. So he, feeling the need to exchange my steak for a new one (I already ate half and didn’t want another one) argued for a bit until he finally got his way and I conceded.

He brings out a brand new steak with a brand new potato… The chef stands there and waits as I cut into it.. RARE… LOL… at this point I was feeling like a major pain in the ass.. I said nothing but then he ask, “What did you request for your steak’s doneness sir?” oh goodness… I should have just said rare and called it a night.. But he knew… It should have been med rare.. so back into the kitchen it went! lol I felt so bad for the chef. It was embarrassing on my part but it must have been humiliating for him..

The way this situation was handled more than made up for the kitchen mishap.. For their troubles and the extra steak we tipped 30 something percent.. Don’t let this story deter you from trying it. I’ll still go here and I still enjoy the food and service.

Overall Rating:     (out of 7 )

Future Entries:
Art of the Vietnamese Sandwich
N.O. Wine and Food Experience (NOWFE)

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Xagat-Rated

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Marrero, LA


What is a Po’ Boy? Basically it’s a submarine sandwich from New Orleans. What makes it different than any other sandwich? It’s composition is actually pretty simple.. Crusty French Bread, Lettuce, Tomatoes, Mayo and the Meat. In this case.. Fried Shrimp! Most po’ boys are overstuffed to the point where the ingredients are literally falling out of the sandwich. We down south like dem  huge portions! =)


Shrimp Po’ Boy



Pomme Frites.. lol

Joyce’s is a little sandwich shop on the Westbank of New Orleans. The thing with being in this city is that you have A LOT of competition, especially in the Seafood and Po’ Boy industries… Is this the best place to get one of this overstuffed concoctions? Probably not, but they do make a pretty good po’ boy and they’re local to me. Don’t go out of your way if you don’t have to, right? =)

The bread is always fresh and offers a nice crunch which makes it impossible to eat without leaving a trail of crumbs! It’s loaded with hot fried shrimp battered very nicely and accompanied with tomatoes and ice berg lettuce.. which gives it that nice balance, if a balance can be established at all.. lol

One of the most popular places in the city for Po’ Boys would have to be Mother’s on Poydras.. Look out for a future entry.. =)

Overall Rating:    (out of 7 )


Future Entries:
Houston’s – New Orleans, LA
Art of the Vietnamese Sandwich

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Harvey, LA

I may be the only “Chef” among my friends, but they all love to cook and eat just as much I do! On this beautiful day a few of us got together and cranked up the good ol Webber! I know how much people outside of Louisiana LOVE crawfish boils (I do too), but it’s a lot of work to host those damn boils! Grilling and relaxing is a welcome change! Steaks… salmon… chicken… marinade and toss it on the grill.. and that’s what we did! =)

Grilled Steak

Boiled Corn

Grilled Blackened Salmon

Everything was really good. My favorite was the Blackened Salmon... Seared perfectly and very moist as all salmon should be! I loved the salad too.. Fresh romaine with a homemade a tangy and spicy thai dressing! Life is too good!

Sampler Platter… =)

just perfect…

Sometimes all you need are great friends and good food. Life is already stressful enough.. No need to worry about making the “perfect meal” or “impressing your friends/family“.. Sometimes all you need to do is let the food take care of itself and it’ll end up taking care of you!

Overall Rating:   (out of 7 )

Future Entries:
New Orleans Po Boys
Houston’s – New Orleans, LA

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Xagat-Rated

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New Orleans, LA

Stella’s Cozy Exterior

Stella is one of New Orleans’ top restaurants. It’s located in the French Quarter on Chartres St. It’s very historic and purely New Orleans.. some of the things I love most about living in this city. If the architecture doesn’t catch your eye, the food most surely will! Scott Boswell’s translation of Japanese cooking into New Orleans fine dining is an exquisite event. He was able to work with all of the Original Japanese Iron Chefs and he proved to be a great sponge as he soaked in all of their skill and transformed it into his own!

On this night.. we had the 7 course tasting menu. A little pricey as all tasting menus are.. but very much worth it.. Here we go..

Mango Amuse

Nairagi Toro Tataki

Asparagus Puree

“Iron Chef Prawns”

First Half
Before you go all the way to the last picture.. I’ll give you a quick summary of the first 4 items. The Amuse Bouche..a Mango broth with Kim Chi Watermelon? The coolness off the mango refreshes you and the spiciness of the kim-chi balances perfectly with the sweetness of the watermelon. After a shot of this, we were ready to take on the rest of the meal. 1st course was the Hawaiian Nairagi Toro Tataki with Radish and Arugula. The flavorings were are as gentle as the sashimi itself. Fish was cut perfectly and dissolves as soon as it hits your tongue!

Asparagus Puree with Mushroom flan lying underneath the soup. This is the perfect dish and the best course of the night. The creaminess and the essence of the asparagus is something I’ve never tasted before. Every spoonful was the equivilent of a “culinary enlightenment”! And that mushroom flan.. our palates stood no chance! Forth course was the “Iron Chef Prawns”. Further digging into his asian culinary arsenal.. He creates a classic Asian dish with a New Orleans flair. The flavors were definitely there.. But could have used a bowl of rice! That would have been ideal! lol

Mushroom Risotto

Surf and Turf

Berkshire Blue

Salt and Pepper Ice Cream =)

White Chocolates and Cookies

Second Half
The second part of the meal was kicked off with the Wild Porcini and Blue Foot Mushroom Risotto. I believe this dish was a little too complex for it’s own good. Beautiful ingredients, just one too many.. English peas, Pancetta, Scallions, White Truffle Oil.. It was good, but you could get tired of it. 5th course belonged to the “Surf and Turf”, one chopstick was used as the skewer for the Seared Prime Filet Tenderloin and Gulf Shrimp Yakitori! Beautifully seared.. This main course left you feeling satisfied and unsatisfied at the same time! Loving what you get, but yearning for that one more bite!

For the cheese course.. If you are a fan of blue cheese, I have to recommend the Berkshire Blue. This was my first taste of it and it was delicious! Served with batons of apples, toasted pinenuts in honey, and crisp toast points.. it really did hit the spot. As for dessert, Pink Peppercorn Roasted Pineapple w/ Salt and Pepper Ice Cream, Bay Leaf and Bacon! You’ve got to be thinking, “What the hell? Is this savory? Is it good?”..My answer to you, What the hell is right! No it’s sweet and Hell yes it is good! Strange and daring combinations make you a winner, only when it works out. And the subtleness of this dish is the beauty of it! My favorite component is the Salt and Pepper ice cream.. you taste the salt and you taste the pepper in the ice cream, but you’re left dumb-founded because it’s so sweet and smooth! mmmm…

The final offering.. the white chocolates and “cookie”. Looks and feels like a brownie, taste like a cookie! Not a bad way to finish the meal off! Great service, wonderful ambience and a premium meal.. Maybe next time I’ll go back and order just a large bowl of the Asparagus Puree! =)

Overall Rating:     (out of 7 )

www.restaurantstella.com

Future Entries:
Home Cookin’.. Grilling!
New Orleans Po Boys

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**And I tipped a deserving 25%!

New Orleans, LA

Ok, usually I write post about places I love to eat and feature pictures of the magnificent looking food that I’ve been eating, right? I’m going to do you a favor. Never eat at “Sweet, Fire, and Ice”!! EVER.. Terrible service, Food presentation and taste is not appealing, the Menus aren’t even wiped clean so it smells like old dirty socks.

Crabmeat and Shrimp Pasta

I went here because of hunger and the wanting of a “sit-down” meal, it was late and with no other places open we chose SFI. I’ve been here on a couple other occasions and it’s been getting worse everytime. Too salty, sour, undercooked, greasy..

Stuffed Catfish 

As you can see from the first plate’s constuction, it was just plopped on there and garnished with the classic french “lemon wedge”. When I saw it, it killed my hunger.. And the other plate? The fish was fine. The vegetables? They were cut and tossed on there. Yeah, they forgot that they were indeed, Chefs! Cooking is required!

Subpar Service

The waitress took the order.. I didn’t have utensils when my appetizer came out. My date lended me one of her forks.  And I ordered an Ice Tea.. also yet to be seen. (But my date did get her Amaretto Sour from the bar) So by the time the main course arrived, I’ve already eaten my app and salad, all while using a “borrowed” fork and still no sign of Utensils or the Iced Tea.

Tipping 101

We know that great service and great food gets 20% or more. And good service and good food is 15-20%.. So what about other combinations? Bad service + Good food? Good service + Bad food? Bad both? Let’s find out..

“Chef Eats’ Bad Tipping Chart”

Good Service + Bad Food = (12-15%)
This means you recieved bad food and the server tried to do everything in their power to remedy it. Ultimately they should not have to pay for the Chef’s mistake. Depending on the level service, tip according to 10-15% range. (Optional Action: If the waiter is not able to convey how much you disliked the food, ask to talk to Executive Chef or Maître d’.. they will want to know!)

Bad Service + Good Food = (8% or less)
The food was good, but damn the waiter! Not only did they not take care of you.. they ruined your dining experience. You should tip 8% or less to the waiter and ask to go to the kitchen and tip the chef who prepared your meal 15%! (If you give a small tip, make sure they know that you were unhappy with their service.. and if you feel it’s necessary, tell the Maître d’!)

Bad Service + Bad Food = Bad Tip
Oh yes.. the hell on Earth experience. The wait was long to begin with, now you must wait again for the waiter.. and then the food, yes you have to wait on that too! And when it all finally arrives, you think to yourself, “What the hell is this in my mouth? and why has my glass been empty for 15 minutes?!?!” We all know this experience… It’s a rare experience, but it happens.

Now how do you react? Do you walk out with no tip? Do you complain and make a scene? Do you just bite your tongue and give a tip anyways?

Overall Rating:  (out of 7 )

Future Entries:
Stella – New Orleans, LA
Home Cookin’.. Grilling!

My new Blogring:
Xagat-Rated

Feel free to join! =)

I really do enjoy your comments, But please read the whole thing before you pass judgement on me. I’m a chef and was once a waiter. I understand how front and back of the house works! I tipped 8%.. so would 2 more percent have made a difference? I put the 12-15% for the “Good Service + Bad Food” to give a little room for your own judgement. I would probably still give 15% for that.

Thanks for stopping by!

New Orleans, LA


Jacquy Pfeiffer is a Master Pastry Chef and the founder of The French Pastry School in Chicago. He recently came down to New Orleans to teach a 3 day chocolate and plated dessert class. The 3 day class costs $795 a person (professionals only)! I opted to attend the free 2 hour demonstration.

 
Some casted sugars..



Pulling and Blowing Sugar


Jacquy Pfeiffer pulling sugar..


Pulled “Flower Petal”


Blown sugar base for the “flower”


Flower taking shape..

The more you pull the sugar, the shinier it gets. You begin to incorporate more air thus allowing the light to reflect better. It’s very very difficult thing to do. I’ve tried my hand at it on a few occassions and lets just say I wasn’t happy with my results.


Ribbon Making


Making Ribbons


Back of Ribbon


Front of Ribbon


In the demonstration, Chef Pfeiffer had a little difficulty with the humidity of New Orleans. I definitely enjoyed watching him execute these techniques. I did not however like his final product. The colors didn’t bode well with me. There was a purple/maroonish “bird”, a white and aqua base, orange flowers, clear sugar pieces, black sugar “rope”, and of course the black green orange ribbon. Seperately, everything was great.. together, I guess it just wasn’t my taste?

I do want to go to Chicago and take one of his 3 day classes on bread making. It can strengthen my technique and it’ll make me more confident.. And it’s an excuse to go to Charlie Trotter’s too! lol I’ve never been to Chicago, besides a layover one time.. I’ll think more seriously about it later on.


Overall Rating:   1/2 (out of 7 )



www.frenchpastryschool.com


Future Entries:
Bad Service, Bad Food, and Tipping
Stella – New Orleans, LA



My new Blogring:
Xagat-Rated

Feel free to join! =)