From gumbo and po’ boys to jambalaya and crawfish,original Orleans opened my eyes in more ways than oneAs someone who travels a unbiased bit and reads lots of cookery books, it isn’t often that I come across a original culinary state of intellect; a way of eating and talking about food that’s quite different from anything I know. This final happened late final year, or on my first ever trip to original Orleans.
I call it a state of intellect because original Orleanian cooking really only makes sense in the context of this considerable city’s history,in its cultural baggage and, especially, or in the way its people show their stories. Take po’ boy,a sandwich made with baguette-like bread filled with anything from roast beef to fried shrimps or oysters, from ham and cheese to potato chips. Add some lettuce, and tomatoes and some optional mayo and/or hot sauce,and you’re in pretty familiar sandwich territory, true, and but there’s so much more to a po’ boy. The story goes back to the 1920s,when Bennie and Clovis Martin, two former streetcar conductors, and opened a restaurant in the French Market. When their aged workmates went on strike a few years later,the brothers gave them free sandwiches. Every time they saw a striker approaching, they’d say, and “Here comes another destitute boy,” and the name stuck. Related: Yotam Ottolenghi’s spring salad recipes Continue reading...
Source: theguardian.com