Recently they have started doing plate lunches. They have no set menu that I know of. I just pull through and ask. On this date it was meatballs and gravy with smothered corn and peach cobbler. I am thinking they are utilizing things from their regular menu and bulking them out. They meatballs were 100 times better than the meatball po boy I got for the review. Larger and hand made. The gravy was excellent. The corn quite tasty and to my liking and the cobbler decent. They never seem to busy so I consider this a viable option for lunch cravings.
Tuesday, June 28, 2011
Monday, June 27, 2011
Steamboat Warehouse 525 North Main Street Washington, Louisiana 70589 337) 826-7227
I have heard of this place for years and have wanted to go there as long. My Bargain Bee voucher prompted me to do that. Below is the Steamboat Seafood Gumbo - Fresh seafood and okra using Louisiana white crabmeat, shrimp and crawfish. It was wonderful just the way I like it. Thin broth with a dark roux but just not enough to satisfy at the price.
Sidesaddle Angels - Four jumbo shrimp stuffed with oysters, wrapped in applewood smoked bacon, Broiled golden, served with our house remoulade. Gold Medal winner! Again nice flavors but the oysters were so small I could not find them on my first shrimp. Again a little for a lot of money.
Salad from a bag
Sauce Diane in this Establishment is a creamy seafood sauce that you can get extra. It was ok.
Softshell Crabs deep fried. They used to pan fry them which I would have preferred. I got two perfectly fried crabs, some honey glazed carrots and smothered potatoes. It was good but not outstanding.
The feeling that I got here was that they are living on their reputation and coasting. The wait staff was lackadaisical, portions skimpy, and things on the menu not available especially the desserts. Asking what the homemade dessert of the day was got the response "We don't do that anymore" Asking for bread pudding "out of it". The rest of the dessert menu obviously pre -fabricated cheesecake I declined.
Steamboat Warehouse
Sidesaddle Angels - Four jumbo shrimp stuffed with oysters, wrapped in applewood smoked bacon, Broiled golden, served with our house remoulade. Gold Medal winner! Again nice flavors but the oysters were so small I could not find them on my first shrimp. Again a little for a lot of money.
Salad from a bag
Sauce Diane in this Establishment is a creamy seafood sauce that you can get extra. It was ok.
Softshell Crabs deep fried. They used to pan fry them which I would have preferred. I got two perfectly fried crabs, some honey glazed carrots and smothered potatoes. It was good but not outstanding.
The feeling that I got here was that they are living on their reputation and coasting. The wait staff was lackadaisical, portions skimpy, and things on the menu not available especially the desserts. Asking what the homemade dessert of the day was got the response "We don't do that anymore" Asking for bread pudding "out of it". The rest of the dessert menu obviously pre -fabricated cheesecake I declined.Steamboat Warehouse
Dippity 900 S Main St Ste 948 Lumberton, TX 77657 (409) 755-3632 7
Another BB voucher. This place has an interesting back story. It started out as a donut place that added a burger. The burgers got so popular that the donuts went away. They still make the buns from scratch. They off old school style burgers, the kind that drips with flavor. Hand formed meat patties – Dippity’s beef is ground fresh daily! and has some of the best homemade onion rings you have ever tasted. I certainly liked the onion rings. Thick cut and flour coated my favorite. You do get a large order.
I got a double meat burger add cheese and bacon. It proved delicious. Not that impressed with the bun. It was certainly fresh but it need to be more substantial. It just sort of fell apart.
I got a double meat burger add cheese and bacon. It proved delicious. Not that impressed with the bun. It was certainly fresh but it need to be more substantial. It just sort of fell apart.
The Brisket House 5775 Woodway - Houston,TX 77057 281-888-0331
Surprisingly this place occupies a slot in an upscale strip mall and does its smoking in a modern enclosed pit. The Houston Post reviewer recommended this place and I followed her lead and got a three meat BBQ PLATE of fatty Brisket, Pork Ribs, and Chicken with Cole Slaw and Baked Potato Salad. All the meats had wonderful smoke flavor with all being moist. The brisket literally melted in my mouth it was so tender. It packed great flavor also. The ribs were not quite fall of the bone but very tender and very smoky with a great rub. The chicken was the pleasant surprise because it tends to dry out and the skin get rubbery at some places. This was moist and tender with slightly crispy skin. The side were so-so. The baked potato salad was not any better than a standard one and the cole slaw was too watery. However I liked the fact that the sauce was not put on the meat and came in a syrup dispenser. It was a spicy vinegar based sauce that I did use eventfully as the it cut the richness of the meat. Would definitely return here
Crawdaddy's Kitchen 9370 Mansfield Rd. Shreveport LA, 71118 (318) 688-7532
Recently went to Shreveport with some goupons in my hand. I could not pass this one up as I like to check out places that claim to do Cajun food. Most times I am disappointed but this place was the real deal. I go their CRAWFISH SUPREME. A serving of Crawfish Cornbread topped with a generous portion of Crawfish Etouffee. The etouffee was about authentic as you could get. Smothered crawfish is the trinity with a light roux and full of flavor with just the right note of spice. The cornbread under it was great also. Full of crawfish and onions and moist and cornbready. I would get again in a heartbeat
Not so on the ONION RINGS which was a pre-fab with breading which I hate
MOMMA'S CARROT CAKE was good but I doubt that momma made it.
Not so on the ONION RINGS which was a pre-fab with breading which I hate
MOMMA'S CARROT CAKE was good but I doubt that momma made it.
Burger Palace 2800 Sage Road #1100 Houston, TX 77056 (713) 877-9700
This is a Mango shake made with real mango they say. It had a pronounced mango flavor if a bit sweet. I need water to cut the sweet.
I got the Texas Cheeseburger which had Cheddar Cheese, Jalapeno, Caramelized Onion, Applewood Smoked Bacon, Spicy Mustard & Garlic Aioli on a fairly standard bun. The patty was American Kobe or Wagyu.
Here it is opened up and denuded of lettuce and some of the jalapeno. I have found I do not like lettuce on my burger and I am not a chile head but I like some heat. The patty was moist and tender and had lots of beef flavor. The bacon and cheese went well with it. All in all a good burger
Below is an Austrian Dog with a side of Tomato Sauce with Crispy Onions and Spicy Mustard. It was a large dog made with Wagyu. It was not to my taste and until recently I could not figure out way as I love hot dogs. The bottom line is that it is too big and the ration of the bread and meat is off. If offered it as just a sausage I would probably like it. If you want to taste the beef that becomes Kobe in Japan this is the place. They have a wide range of burgers.
I got the Texas Cheeseburger which had Cheddar Cheese, Jalapeno, Caramelized Onion, Applewood Smoked Bacon, Spicy Mustard & Garlic Aioli on a fairly standard bun. The patty was American Kobe or Wagyu. 
Here it is opened up and denuded of lettuce and some of the jalapeno. I have found I do not like lettuce on my burger and I am not a chile head but I like some heat. The patty was moist and tender and had lots of beef flavor. The bacon and cheese went well with it. All in all a good burger
Below is an Austrian Dog with a side of Tomato Sauce with Crispy Onions and Spicy Mustard. It was a large dog made with Wagyu. It was not to my taste and until recently I could not figure out way as I love hot dogs. The bottom line is that it is too big and the ration of the bread and meat is off. If offered it as just a sausage I would probably like it. If you want to taste the beef that becomes Kobe in Japan this is the place. They have a wide range of burgers.
American Sector
The American Sector
945 Magazine Street
New Orleans LA
504-528-1940
www.nationalww2museum.org/american-sector.com
Dinner 5 PM - 10 AM
This John Besh operation connects to the WW II Museum in New Orleans. The name really refers to the section of New Orleans settled by the people of the United States after the Louisiana Territory was bought. The food here is mainly a riff on the food eaten at home during WWII rationing. It also includes some up scaled items of New Orleans area country cooking that Chef Besh grew up on. Catch his new cooking show on PBS on Saturday at 2 PM.
First up was Shrimp Okra gumbo. It is like my mother okra gumbo except with a darker roux. I love the flavor that a dark roux gives (smoky) a dish. This preparation was no different. Instead of bread you get a half pint mason jar of in house pickles. It is what is called a half pickle that had dill and spicy kick. The vinegar had such a kick I used in the last of my gumbo to kick it up. Then I got Rabbit Pate. It came out in a tin reminiscent of a sardine can with celery root slaw on the side and crackers wrapped brown paper. Pate was excellent and the slaw made a nice foil to cut the unctuousness of it.
Next came a black eyed pea, fried head cheese, poached yard egg and micro greens salad. The peas made the base topped by the head cheese with the poached egg and greens on top. The yolk of the egg was the final component of the dressing adding richness to it. Do not be afraid of the head cheese as it contains no meat from the head just some pork meat in gelee. It was an elevation of a country dish that might be thrown together in a south Louisiana farm kitchen
I followed it with some more up ticked country fare. Pork cheeks, cornbread and braised black eyed peas. I rarely come to New Orleans these days and for the past couple of years have seen pork cheeks on the menus of establishments I admire. I jumped on the chance to taste it. They had been braised tender and finished off by pan sautéing to give a nice crust, fork tender to say the least. It is brought to the table in a bowl with a piece of corn bread. The peas are in a tin can and then poured over the meat and cornbread. I nearly swooned. The tender and unctuous cheeks, sweet cornbread and perfect peas made a great combo. I also ordered a side of Jalapeño Cheddar Grits. Need I say more, creamy, cheesy, spicy and delicious.
For dessert I got the cupcake with bacon. I love the taste of salty smoky bacon with anything sweet. Seems like a natural match. I get that combo whenever I can. In this case it was a vanilla cupcake with sugar icing and a slice of caramelized bacon in it.
If you visit the museum, stop by for lunch. During the day they offer po boys, unusual sandwiches and in house hot dogs. I would certainly return as it offers a wide and varied range of items. As with all John Besh operations anything they can make in house or source locally is done.
American Sector
945 Magazine Street
New Orleans LA
504-528-1940
www.nationalww2museum.org/american-sector.com
Dinner 5 PM - 10 AM
This John Besh operation connects to the WW II Museum in New Orleans. The name really refers to the section of New Orleans settled by the people of the United States after the Louisiana Territory was bought. The food here is mainly a riff on the food eaten at home during WWII rationing. It also includes some up scaled items of New Orleans area country cooking that Chef Besh grew up on. Catch his new cooking show on PBS on Saturday at 2 PM.
First up was Shrimp Okra gumbo. It is like my mother okra gumbo except with a darker roux. I love the flavor that a dark roux gives (smoky) a dish. This preparation was no different. Instead of bread you get a half pint mason jar of in house pickles. It is what is called a half pickle that had dill and spicy kick. The vinegar had such a kick I used in the last of my gumbo to kick it up. Then I got Rabbit Pate. It came out in a tin reminiscent of a sardine can with celery root slaw on the side and crackers wrapped brown paper. Pate was excellent and the slaw made a nice foil to cut the unctuousness of it.
Next came a black eyed pea, fried head cheese, poached yard egg and micro greens salad. The peas made the base topped by the head cheese with the poached egg and greens on top. The yolk of the egg was the final component of the dressing adding richness to it. Do not be afraid of the head cheese as it contains no meat from the head just some pork meat in gelee. It was an elevation of a country dish that might be thrown together in a south Louisiana farm kitchen
I followed it with some more up ticked country fare. Pork cheeks, cornbread and braised black eyed peas. I rarely come to New Orleans these days and for the past couple of years have seen pork cheeks on the menus of establishments I admire. I jumped on the chance to taste it. They had been braised tender and finished off by pan sautéing to give a nice crust, fork tender to say the least. It is brought to the table in a bowl with a piece of corn bread. The peas are in a tin can and then poured over the meat and cornbread. I nearly swooned. The tender and unctuous cheeks, sweet cornbread and perfect peas made a great combo. I also ordered a side of Jalapeño Cheddar Grits. Need I say more, creamy, cheesy, spicy and delicious.
For dessert I got the cupcake with bacon. I love the taste of salty smoky bacon with anything sweet. Seems like a natural match. I get that combo whenever I can. In this case it was a vanilla cupcake with sugar icing and a slice of caramelized bacon in it.
If you visit the museum, stop by for lunch. During the day they offer po boys, unusual sandwiches and in house hot dogs. I would certainly return as it offers a wide and varied range of items. As with all John Besh operations anything they can make in house or source locally is done.
American Sector
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