Cook the Book: Nassau Grits
When my mother (who's from P'cola) makes it, I'm pretty positive she lets the juice in, because it's a reddish-orange color.
This is a great recipe.
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New Orleans Jazz Fest: The 5 Must-Have Foods
"I love drinking, and I love New Orleans." — "New Orleans," Benjy Davis Project
Crawfish Monica is fantastic. And the Louisiana boiled crawfish will knock you on your bum in spicy ecstasy. I used to live in La., and moved to FL, so I get the seafood but not the spice.
The music, the food and the love...that's my kind of city. Plus, throw in a fight between a man dressed as a phallus and another as Spongebob...I'm there with bells on.
Hot & Spicy
Sriracha is a fun, fun thing to use.
I discovered it last year in the dorm, and love that it adds the spice without the overwhelming of vinegar in most hot sauces. Considering, I was in northern Louisiana, the land of Tabasco, so I grew far more accustomed to it than I really wanted.
If you add a kick, you can make a dish more interesting. But if you add an assaulting kick, you'll kill your dish.
Website: http://jinxstar.livejournal.com
Location: Florida Panhandle
About: Third year college student, studying Criminal Justice. Live alone, really lazy, like to eat and watch TV. Really into music.
Favorite foods: Pasta, Sriracha and Mayonnaise, Mushrooms, Sushi (Tuna and scallop), Seafood (mostly shellfish and tuna), crawfish, flat rice noodles, macaroni and cheese, fried chicken
Last bite on earth: Spicy scallop rolls for appetizer, medium rare steak tenderloin spiced perfectly, some crawfish newberg pasta on the side, and spicy boiled shrimp, crawfish, potatoes, corn, and onion.