August 31, 2007
Excited and nervous. The New Orleans restaurant scene makes me both excited and nervous. Vibrant and growing by leaps and bounds, every day brings a new glut of information about openings, chefs on the move, and only slightly tempering this fray, a few restaurant closings (Where’s Alberta’s?). With our population at 70% from what it was in 2005, who’s dining out at all these places? I’m not normally a nay-sayer, but I am just the tiniest bit worried that New Orleans is like Blazing Saddles’ faux city, Rockridge. I mean are we just fronting? Will the sheriff come a-ridin’ into town, a-hootin’ and a-hollerin’, kick open a new restaurant’s door, only to have to whole building façade fall over like a big movie set?? Yikes. We just gotta keep it real, one meal at a time. Lest you think I’ve lost my gourd, check out a few of the goings on from this week…
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August 24, 2007
 A Little Class – The kids are in back-to-school mode. I miss the long-gone days of buying school supplies, setting up my notebooks, and the excitement of the first day of class. Luckily I can recreate the excitement and my subject of choice – cooking. There’s a lot of class in the New Orleans food scene.
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August 17, 2007
If you can drum up an appetite in all this heat, here are some delicious ways to fill up on food and drink in this steamy city...
 What a Crock - it's so obvious, but when the temperature skyrockets, turning on the oven is the last thing anyone wants to do. Dig up, haul, out or go buy a slow cooker AKA a Crock Pot, it doesn't heat up the room like a big oven or stove, and cooking is simple - toss in ingredients, set the temperature to low or high and let her go for several hours. I've crocked short ribs in barbecue sauce; red beans; chicken fricassee, soup and even a cake. Don't have any slow-cooker recipes? Drop into your favorite bookstore for a copy of "Joe Simmer's Creole Slow Cookin'," by Gumbo Shop owner, Richard Stewart and top illustrator Michael Ledet. The book's a fun read and the recipes are nothing short of genius.
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Lorin Gaudin
 Lorin Gaudin thinks, cooks, eats and writes about food, drink, culinary history, restaurants, dining and culture. She holds a Bachelor's degree in Theatre from Loyola University of New Orleans, and a culinary diploma from L'Ecole de Gastronomie Ritz-Escoffier in Paris. She is the host of her own weekend radio show, “All Over Food,” on The New 99.5FM – WRNO (www.thenew995fm.com), covering New Orleans’ amazing food, restaurants and dining scene and a contributing editor for Culinary Concierge Magazine’s New Orleans, Emerald Coast Florida and Dallas editions. Lorin appears weekly as a food and dining reporter on "Steppin' Out," WYES-TV, Channel 12, sits on the on the Advisory Board of the Museum of the American Cocktail and is Board Secretary for The New Orleans Society for the Preservation of Cocktails and Cuisine which produces the annual event, Tales of the Cocktail. She is a daily contributor to www.emerils.com, and her work can also be found in The New York Post.
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New Orleans, LA
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Temp:
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70°F
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Wind Chill:
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70°F
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Humidity:
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83%
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